Fatstuffs of Philadelphia, est. 1939

Channel Dedicated to the Memory of FatStuff
Steak and Hoagie Shop and John J. Melasecca
The key to a Great Steak Sandwich, most important is Good RibEye Beef sliced Thinly about 1/4 inch , Two slices Layed on hot flat Grill oiled with Olive and Blended oil,
Salt and pepper. When you see the blood rise from the bottom piece cooking Flip the double layer of Beef add lil more salt and pepper then litely Chop steak to large bite size add Thin slice White American lay on the beef let Melt, add if You like Green Bell pepper Mushrooms and Grilled Onions , Then with large flat Spachula Scoop onto a Footlong Italian Sandwich Bread Roll
We added tomato sause if you Like : )

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