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7:05 |
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7:30 |
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12/14
5:05 |
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Summer of the Steak - Stop #10
Abner's Cheesesteaks, University City
SUMMER OF THE STEAK STOP #10
Abner's Cheesesteaks
38th and Chestnut, University City
www.abnerscheesesteaks.com (sound warning)
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Guest Critic - John Boruk
If you watch Flyers games on Comcast SportsNet, you've seen John Boruk. Coverage of the Flyers is his main responsibility for the network, including reporting from the Flyers practice facility and from rinkside and the locker room on game night.
John came to Comcast SportsNet from WDIC-TV in Detroit. In his 12 years of broadcasting, he earned three regional Emmy Awards covered three Super Bowls, the Ryder Cup, and the NBA Finals. John started his career after graduating from Texas Tech in 1993. Prior to working in Detroit, he held positions in Nashville, Tenn. and Springfield, Miss.
THE SKINNY:
Located in the heart of University City near Penn and Drexel, Abner's has been serving both city residents and university students for more than 20 years. Students even look to Abner's after they graduate - the eatery will ship steaks anywhere in the country.
On to the steaks.
John Boruk - mushroom american with
Rating (out of five): 
Summary:
To me, there are 2 key components to a quality cheese steak: the meat and the bread. The meat was slightly seasoned and somewhat tasty while the bread was very soft, fresh and easy to chew. Not a bad start. I added cheese, onions and mushrooms. Thumbs up that no one ingredient “drowned out” the other ones. However, the cheese was placed on the bottom between the bread and the steak, it didn’t provide much taste, and it left the bread a little soggy. A solid sandwich – a little too greasy, and I found myself using about 6 napkins - but nothing spectacular. On a different note, Abner has the absolute best hands-free drier I’ve ever seen. Not one of those puny airport models. So powerful, it could blow the leafs and grass clippings off your driveway. My hands were spotless after 5 seconds!
Mike Thornton - American "with"
Rating (out of five):
Summary:
Abner’s
On our visit to Abner’s, I was greeted by my already cooked beef waiting for me on the grill. On our cheese steak tour, if we have learned anything it’s that the places that cook your cheese steak after you order are more likely to earn higher praise. Certainly Abner’s had no idea that someone was going to examine their rib eye with a close eye, but pre-cooked is not a good sign. I should mention that I was the first in our group to order and was the only one that had their sandwich stockpiled with beef that had been lingering on the grill. John and Brian had their sandwiches cooked to order. The steak itself was peppery and given some chopping on the grill. The onions were sweet and similar to places like Jim’s, cut in large one inch pieces. The roll, also like Jim’s and countless others, was from Amoroso’s. As per their style, it was soft and chewy. I’d give the sandwich three Golden Hockey Sticks.
Brian Smith - Mushroom American with, plus ketchup
Rating (out of five):
Summary:
Abner's was not bad, but I have to rate them a three compared to their other competition. My favorite thing about Abner's was the beef. They do something to it, some sort of seasoning or something that really makes it pop and makes it stand out from other shops. However, I found myself really having to fight through the bread. It was tough to bite off, and as a result the sandwich tended to disintegrate a bit and pretty much get all over the place. But hey, nobody ever said a cheesesteak was a clean meal. The cheese did tend to hang out in the bottom of the roll more than I would have liked. Its late hours are a big plus, especially the 3 AM close time on Fridays and Saturdays. It'd be the ideal late-night cheesesteak. Wednesday, July 25, 2007
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