Calozzi's Cheesesteaks

This is THE BEST Philly cheesesteak EVER!! Update: We went back the next day (sooo good), hubby got the "Roni" steak. It was awesome! Hubby and son got the classic chz whiz the day before. Absolutely perfect!! My favorite is the classic w/provolone. The service was excellent! You can tell everyone really cares about the food they send out. We will be back repeatedly!! They even warm up nicely, if you can't eat it all in one go.

Best cheese steaks in San Diego. The store is located perfectly and conveniently in PB. The owner Al will entertain you while he passionately makes your cheese steak how you like it. They take pride in slinging out the best cheese steaks in town and it really shows. The bread is baked fresh every day and the flavor and quality are the best around.

Best Philly Cheesesteak in town. Meat filled to the top and overflowing. I picked it up to go and went for a skate down at the boardwalk. Had a 30 min session then went home to shower. The sandwich was still HOT and marinated in cheesy, gooey madness! They wrap the Philly in two pieces of foil. So while you eat half, the other can stay warm for later. Epic Sauce! You will be impressed. Unlike any Philly in SD!!!!!

It is rare to come across a food item that is extremely well known in its own region and available in a completely different part of the country. Rarer still, is finding an item that so perfectly depicts the home-based version. Calozzi’s Cheesesteaks fits that bill to a T!!! Calozzi’s Cheesesteaks are the quintessential perfection of a Philly Cheesesteak!!! There are no other comparisons. These are the true Hoagies (Philly & So. Jersey), aka Heros in NYC, Subs in No. NJ and Grinders in New England (aka blimp, zeppelin, torpedo, spuckie, bomber, or Dagwood)!! Being a NYC boy, I’ve had my share of these delectable meat heros/sandwiches on the street at mostly Italian-American food fairs or Italian Feasts (most notably San Gennaro Feast Festival and assorted other street/block party fairs). No matter where you’re from on the East Coast, when you see AND TASTE these Calozzi cheesesteaks, you’ll immediately feel at home. What makes them so special???? Quality, size, value and passion. Calozzi is passionate about what he produces….of course….his name is on it!!!! I recently joined three buddies at this establishment for lunch. My selection was half mushrooms and half peppers, with grilled onions, of course. It’s been ages since I had real Cheez Whiz, so I opted for the Whiz on half the hoagie, and used Provolone on the half “wit da” mushrooms. Most Delicious, is all I can say!!! And my friends wholeheartedly agreed!! Calozzi starts with an individual Amoroso style bread roll – long, soft, and slightly salted. When he runs out of these rolls, he closes up shop. He uses only top-grade rib-eye, thinly sliced, which is specially marinated in his select formula by a top meat purveyor. Additions include sautéed onions, bell peppers, mushrooms. He offers several cheese options: Cheez Whiz (the most commonly selected), white American, provolone, and mozzarella. I’ll take the provolone, hands down my favorite. The portion size is humongous, great value, at an average of $11 ea. For the uninitiated, the cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread,” according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. The steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat to melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half. Kevin, who prepared the sandwich, is already a self-styled master in training. Needless to say, I’ll be back….very soon. And next time I’ll have some Tastycakes for dessert - if I can fit them in afterwards.