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Philadelphia's Cheesesteak?


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Philadelphia's Cheesesteak?

Philly Ray | Oct 12, 2012 11:37 AM

Campo's is trying to register this as a trademark. I don't know how the claim can be substantiated, but the funniest part to me was this line...

He also said he uses a "really good, steer ribeye steak" from Minnesota that is "marbled" better than most ribeye beef.

Marbling refers to the fat content in ribeye which, when grilled, makes it juicy and tender, Campo says. "You can taste the difference. It's almost like eating filet [mignon]."

Um, filet mignon has very little fat.

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