Ahead of Cheat’s Cheesesteak Parlor’s grand opening this spring, the new restaurant is hosting cheesesteak pop-ups around the city.
Why it matters: Cheat’s checks all the boxes a good Philly cheesesteak should, and boy is the demand there. Each one of the pop-ups since they started in October have sold out.
Details: The classic “whiz wit” cheesesteaks on Amoroso’s buns are $12 each and cooked in front of guests at each pop-up. There’s also a vegan version with Beyond meat.
- The next pop-up at Two Buck Saloon on January 31 is already sold out, but there will be some cheesesteaks available for walk-ups. Cheat’s next pop-up will be announced on February 1.
Sizzling meats and onions at the last Cheat’s pop-up at Sweet Lew’s in the Belmont neighborhood.
The brick-and-mortar restaurant will be located in the Plaza Midwood/Elizabeth area, co-founder Hannah Smith tells me. They’re working on finalizing a lease now and plan to open in late spring.
Background: Smith, Ryan Hart, and chef Greg Balch created the concept while working together at The Crunkleton. Cheat’s, however, is a separate entity from the popular Elizabeth restaurant and bar.
My thought bubble: I’m from Philly-adjacent Delaware, and Charlotte’s selection of cheesesteaks have long been disappointing. Cheat’s is doing everything right when it comes to ingredients, and judging by how popular their pop-up events have been, their opening is going to be a big deal.
- Until then, try The Stanley’s cheesesteak. Chef and Philly native Paul Verica swaps out cheez wiz with white American cheese, but also serves it atop the prized Amoroso’s roll.
A classic “whiz wit” cheesesteak ($12) with prime top round steak, cheez wiz, and grilled onions on an 8-inch Amoroso’s bun.
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