In the world of American cuisine, few things are more beloved, and heatedly fought over, than the Philadelphia cheesesteak, also known as the Philly cheesesteak, or simply the steak and cheese sandwich. While containing only beef, cheese, bread, (usually) onions and cheese, and (sometimes) mayo, sautéed peppers or mushrooms, its hometown partisans are so proud and protective of it that some even believe it should be a criminal offense to make it outside of the former American capital. Because of this, we’re not going to claim that the version of the legendary sandwich currently being offered at District VI café/restaurant Balettcipő is the Real McCoy. On the other hand, it’s so unusually delicious that we don’t really care.
We first picked this item out of the generally excellent menu of the “the ballet shoe” about six months ago, and have since had it roughly a half dozen times, and it hasn’t failed to amaze on any of them. What you get for your Ft 1,450 is a large site-baked baguette filled with a tangled mess of heavily-caramelized onions, tender bits of belszín (tenderloin), honey mustard and melted trappista cheese that on one occasion tasted remarkably like the provolone of the legendary original. Meanwhile, the potato chips (fries) that come alongside are usually tops, while the small heap of salad that has also been known to make an appearance helps to the cut the grease, which, if you couldn’t guess, is a key part of the dish.
What is most remarkable about this item is the beef, which is tastier than many high-end steaks we’ve had in Budapest. So again, we won’t say this would make it at Pat’s King of Steaks. But that’s no problem, because when we asked where they had gotten the idea, the answer was “New York.”