An East Coast transplant, La Bottega owner Steve Virion spent a lot of time in Philly, discovering just what made the best cheesesteak in the world. “The meat is very thinly sliced and cooked well done,” says Chef Matt Lane. “But honestly, the secret is the white American cheese that gives it a salty edge.” Known for its Northern Italian fare, La Bottega’s lunch menu runs the gamut.
Pizza cook Brian Habeeb has an opinion on why Pazzo’s makes the cheesesteak cut. “The boys in the back work real hard,” he says. The Main Street Grill in Edwards has one, too. “Sauteed with peppers and onions, and topped with white cheddar ” makes it a hit,” says owner Nikki Heiden.