Is It Sacrilege to Put Ricotta on a Cheese Steak?
Close readers of our blog are likely familiar with Brooklyn Beef ‘N Cheese, burrowed in the confines of 70 Pine Street’s City Acres Market and in great supply of all sorts of cholesterol-wrecking fare. With that in mind, might we call your attention to proprietor Jesse Brownfeld’s most popular item of greasy artistry: the Brooklyn-style cheese steak.
“I wanted to bring Brooklyn to Manhattan with my own spin,” Brownfeld says of his interpretation of Philadelphia’s second largest icon (the first being this guy). Two kinds of cheese (ricotta and white cheddar) are used on the Brownfeld version, combined with peppers, onions and seasoned beef. But the secret, chef says, is “our fresh onion bread — baked daily on premise.”
You’ll likely have to sign a medical-liability waiver before picking up your order, but assuming you survive, Brooklyn Beef ‘N Cheese has plenty of other satisfying options — e.g. their juicy pulled pork, chop cheese, pork belly BLT and an O.G. roast beef-n-cheese.
“And if you’re not drooling by now,” Brownfeld tells the Alliance, “keep your eye out on my latest take of the Sloppy Joe: The Messy Jesse!”
photo: Jesse BrownfeldTags: brooklyn beef n cheese