Chicken Cheesesteaks

Poultry Poll

by Ptah Gabrie

Simon's, the legendary pioneer of the chicken cheesesteak, is gone — but the new champion is on the corner of Broad and South. Large, juicy chunks of chicken breast are tossed on a crispy roll and smothered with melted American or provolone cheese. Top it off with your choice of peppers, onions, spinach or broccoli.

This walk-up steak and hoagie shop serves truly heavyweight sandwiches. Chicken cheesesteaks come in 12- and 24-inch sizes, and are stuffed with a pound of chopped chicken per foot. The meat is chipped finely, but in between that and the melted American, you'll find some bigger pieces mixed in.

While you end up paying more than you would at other shops, Rustica's superior ingredients form one magnificent sandwich. A generously helping of chicken and cheese is laid out on a toasted sesame seed long roll. Toppings include sun-dried tomatoes and broccoli rabe, but we like the roasted red peppers best.

A sizable amount of chipped chicken is stacked on a tasty 12-inch Amoroso's roll and served with your choice of American, swiss, provolone or hot pepper cheese. You can make it a hoagie with lettuce and tomato for a little extra; the basic American witout, though, costs just $5 at this West Philly favorite.

At Marco Polo, they finely chop in add-ons along with the meat until everything's just about the same size, ensuring well-balanced bites. American melts nicely over the jumble, and a dab of mayo on the roll makes this steak a great alternative in an ocean of noodles and dumplings.