I eat my words, or The Full Monti

As you see from my last post, I had much to say about my experience in Philadelphia with one of that city’s highest rated cheesesteak, at Jim’s.  David thought that some of my comments were condescending, especially about Amoroso’s hoagie roll, and I did not mean them to be.  About the Philly cheesesteak sandwich itself, I was definitely wrong.  There is a commercially available Philly cheesesteak sandwich that belongs in the realm of iconic sandwiches.  It is found here in Chicago, at Monti’s  in the Lincoln Square neighborhood.  It deals with every problem that I had with the Jim’s sandwich, and the result is spectacular.

I talked with Jennifer Monti, who with her husband Jim, own Monti’s.  I explained the tastelessness of the sandwich I had in Philadelphia.  Jennifer thought that I might have had bread right out of the package, and it would have been too soft.  They tried to duplicate the Amoroso hoagie roll here with local bakeries, but were not able to reproduce the exact taste profile that they wanted.  They import the Amoroso rolls par-baked, and finish them in their pizza oven.  The result is greatly improved over the squishy roll I had in Philadelphia, as there is a nice crust bite to the outside, with a soft crumb inside.

The meat is Black Angus Ribeye, seasoned with salt, pepper, and granulated garlic.  It has a wonderful taste on its own, but mixes well with the choice of either a domestic provolone (with a nice bite to it), or the house cheddar sauce (made with Wisconsin cheddar cheese and water).  Mushrooms are sautéed from fresh, as are the onions.

The result is a truly excellent sandwich, one that would please a resident of the City of Brotherly Love as well as the residents of the City of Big Shoulders (or anywhere else for that matter).  Jennifer was so sure of her product that she stated if I didn’t like it, the sandwich was on her.  It was a very safe bet on her part!

I will have to return to Monti’s to try their other offerings:  grinders, pizzas, Italian water ices.  But, try the Cheesesteak, it made a believer out of me.


About trustforce

A well trained amateur chef, I have learned by taking some master classes and doing a lot of reading and experimentation. I cook and enjoy many different cuisines. The fun is getting it right, with great taste and presentation. The smells and appearance add to the pleasure of eating well. I can enjoy a great Chicago style hot dog or an Italian beef sandwich, or have equal pleasure from haut cuisine. All my recipe postings are extensively tested by me unless I state otherwise. I will sometimes post a recipe that sounds like it should be good before I actually make it myself, but I will always come back and revise the "untested" recipe after I've made it, with valid comments to keep old posts accurate and current. If I am not the originator of a recipe I will always correctly attribute the source author, even if I have modified the recipe. I will occasionally post reviews of local restaurants on the site. The big problem that I have with eating out is that I know too much about restaurants and I find it hard to ignore or forgive sloppy technique or bad ingredients. I pull no punches in my restaurant reviews!
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