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Has anyone ever been to Ricky's in Dearborn? It's on Greenfield. They have some of the best steak and cheese subs...ever. I don't know if it would qualify as a Philly-style cheese steak...never been to Philly. They don't use cheese wiz (which doesn't sound that appealing personally, but like I said, I've never tired it). The owner is super friendly, and the place is remarkably clean. Support the little guy and give it a shot.
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Two NEW in Lansing, both approved by a Philly native and foodie: [1] Stateside Deli on Grand River in East Lansing has a great cheese steak (using authentic rolls from Philadelphia) as well as killer corned beef on A+ twice-baked rye; and [2] Lenny's, just opened on Washington Square downtown Lansing with another delicious offering (try the hot red relish for a winning add-on). Both are very worthy entries and will leave you wanting more.
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re: Ravenjon
JanPrimus
Nov 3, 2010 05:09 PM
As a very experienced Southfield Corned Beef Sandwich eater I will vouch for Stateside Deli in Lansing (Whose First store is at 96 and Okemos Road in a Plaza on the NW Side). I have yet to try the Philly's there.
On a side note I am a fan of Jersey Giant Subs in the Lansing Area too.
http://www.allmenus.com/mi/lansing/24...-
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re: Ravenjon
tokyo
Apr 6, 2011 03:06 PM
Went to the Stateside Deli on Okemos Rd. this past weekend and got the Philly there.
Here's a question for those of you who know: Is asking for au jus on a Philly cheesesteak a no-no? I felt like the sandwich (which I ordered with provolone, not whiz) was a little dry so I asked for au jus, but they replied that they do not have au jus. I couldn't see how that was possible, but then again, I have no experience with the authentic style of a Philly cheesesteak. Did I goof? What do you generally add to a cheesesteak to sauce it up if need be?
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re: tokyo
JanPrimus
Apr 6, 2011 04:24 PM
A proper cheese steak is done on a flattop grill. I think you are thinking about an Italian beef sandwich.
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re: JanPrimus
tokyo
Apr 6, 2011 05:15 PM
Yes, I think I prefer that style. But still, it seems like the sandwich shouldn't be dry. It was a lot of loose grilled meat, maybe it just needed more cheese. I thought about smothering it with mustard but then you lose the great steak flavor. Au jus just seems like a good back up, but understandably not practical since the meat is grilled, not roasted. Thanks for the reply.
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re: vdoucette
Today I went in and gave Ziggy’s a try for lunch. Overall, I was pretty happy with it.
Here is my breakdown of the cheesesteak:
Meat: The serving amount was smaller than I expected and if the meat was seasoned at all before they threw it on the grill, I couldn’t tell. This was the first time I have ever in my life added salt to a cheesesteak. This was definitely the weakest part of their product.
Roll: A decent approximation of an Amoroso roll, served warm and squishy, just the way I like them. Maybe it was a little too thick, but this could have easily been solved if there had been more meat.
Onions: One of the things I can’t stand in cheesesteaks is when the onions have just barely kissed the grill... raw onion just don’t fly with me when it comes to cheesesteaks. These were just about perfect. They were caramelized just barely to the point where they lend a little sweetness, but not anywhere in the vicinity of the caramelized onions I’ve come to love on my sliders where the flavor would dominate the sandwich.
Cheese: I stuck with white American, which is the standard for me. I’ll go with whiz sometimes, but for me a cheesesteak should have melted white American oozing throughout the cheesesteak and there better be a lot of it. Thankfully, this was the case with Ziggy’s.
My final verdict: The abundance of melted cheese and grilled onions together with the squishy roll were able to overcome the poor meat and morphed this into a pretty tasty sandwich. Ultimately, the sum was greater than its parts when it came to this Ziggy’s cheesesteak.
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re: rcloud
Following Rcloud's comments I went to Ziggy's for lunch. Monday may not be the best day for fresh bread(Bourdain's fish comments???:) because the meat/whiz/onion combo of #2 was terrific but the stale bun exploded when folded enough to fit into the mouth.
I am going to go back though. The place was friendly, clean and has the current look of black and brown with overhead menus. But, the meat/cheese/onions were terrific even without the bun. Respecting previous comments, I thought the meat/bun proportions were similar to Gabriel's. Didn't try the pepper combo but next time I will because Gabriel serves a terrific condiment.
Not sure about authentic as I have only had CS in Philly once but this place has potential.
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re: goatgolfer
coney with everything
Nov 22, 2010 04:18 AM
We did Ziggy's this weekend--DH brought home the sandwiches as carryout and they FORGOT TO PUT THE CHEEZ ON! We were too hungry to wait for him to go back, so we ate them cheez-less.
The sandwich was tasty enough, but lacked salt (which Cheez Whiz would have provided).
We'll try them again, but check for cheez before leaving.
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re: rcloud
Gave Ziggy's another go today. 12:30 on a Wed. It was packed out (good for them). Got the meat/wit/wit/wit (whiz, onion, peppers) and it was really good. Roll was very fresh this time and the meat proportion/saltiness onion grill was just right. Glad they are busy and seem to have it right. All for $6.50.
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re: JanPrimus
JanPrimus
Nov 1, 2010 04:46 PM
I stopped by today and got a Philly to go. While not bad tasting in any way...it was not elevated to anything special. Gabriel's has that oh so perfect pepper relish and Joey's is a very authentic Philly.
This Philly had Mozzarella on it which is not bad....but not traditional like Provolone, White American or Cheez Whiz.
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The cat is really out of the bag now. Ann Arbor food blog www.epicportions.com did a review of Gabriel's on Feb. 10. It echoes all the positive sentiments on CH. I don't know EPs drawing power but I found that blog because it was linked to some national blogs. Hope they still have room for locals.
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re: goatgolfer
I was there for the first time about a month ago. Granted, it was past the lunch hour on a week day but there was no wait and a couple of tables open. My clothes smelled like the place all that day and the next till they went into the wash. It was a good smell. I loved the place and will go back time and time again.
Bob-
re: SonyBob
Gabriel's is really good, but Joey's has more to offer. A Joey's recently opened up a couple miles from me and It's pretty great. Until now I had about a 30 minute drive to get to the downriver one so I'd only been a couple times. Not only are the Cheesesteaks good, but they have a really wide selection of other items. They also sell Philly staples like Frank's Soda and Tastycakes. The one downriver even has scrapple. There are a lot of places I can order pizza and subs from around here, but Joeys has prosciutto, sopprasetta, sharp provolone, capicolla and more. Add the fact that you can order delivery online!
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re: rainsux
I went to BigMouth in November. No eat in, only take-away. Clean appearance, friendly staff, lots of meat, bun was Philly style. I think it was ~$6 so other than take-away only it was pretty good.
As a comparison, I have eaten at Joey's in the fall. Really good roll and with mushrooms and peppers it was very good. Philly soda brands as well (Frank's Black Cherry Wishniak). I ate outside on an old cafeteria table, very nostalgic. There are two tables inside as well. Ikea isn't far away if that's your destination.
Also, Unwrapped recently had a review of Great Steak and Potato Co. Their is a store at the Great Lakes Crossing (Auburn Hills) food court. Nothing special compared to Joey's and Big Mouth. I am going to go to Gabrielle's next week for a comparison.
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re: JanPrimus
First, thanks to the map police on the food site.
Secondly, thanks for the food info on Gabrielle's. Had lunch there today and the ambiance was very fun. Mostly regulars (they were cooking their food before they came through the door). Great meat, terrifice onions, cheese whizzy sort of american processed stuff and the roll was pretty good too. With the eat in capabilities and overall friendliness of the place I think Gabrielle's might be my personal winner.
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coney with everything
Oct 17, 2009 06:13 AM
Has anyone tried this place Downriver?
http://www.joeysfamousphilly.com/›7 Replies-
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re: JanPrimus
Having recently taken a gastronomical tour of Philly, I was excited to try Joey's in Garden City today, especially since they import the buns from Philly. Supposedly the "secret" that makes the buns so good is the tap water which, of course, you can't get here.
I tried one "wit" and it was very good. I normally would have ordered the sandwich with Provolone, but I was so busy reading the extensive menu and forgot, so I was served the standard Cheez Whiz. I was surprised how much I liked it.
I'll defintely go back. The Chipotle sweet potato fries the people at the next tabel were eating looked great.
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re: Rosedale
Took my husband to try Joey's last night. We got a couple pizzas. Not as great as the cheese steak. Way too much cheese on both (I know there are people who believe there is no such thing as too much cheese, but it's true) and the crusts were way undercooked. Salad looked like it came from the neighboring Kroger and straight out of a bag.
The cheese steak was so good earlier in the week, we're going to give other items another try.
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re: Jim M
JanPrimus
Oct 16, 2009 03:06 PM
Might try that tonight.
BTW as a side note. Try out Tony Baloney's at Merriman and Schoolcraft for subs.
http://www.tonybalonys.com/TBPage3.pdf
I think its the bread that does it for me.... -
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