If you think you’ve seen every variation of a cheesesteak, think again. I recently found myself on Long Island at Galleria of Merrick, and they are serving up an “Italian Cheesesteak” that is absolutely unreal. This isn’t your standard Philly steak. It’s a complete elevation of everything a sandwich should be.
It all starts with a fresh, seeded semolina roll. This bread is the perfect vessel—crusty on the outside with a soft, airy center that holds up to the massive amount of toppings. First, they drench the roll in extra virgin olive oil and layer on thick slices of provolone cheese. It goes straight into the oven until that cheese is bubbling and molten.
While the bread is getting that perfect toast, they are hitting the grill with juicy ribeye steak. They cook it down with even more extra virgin olive oil, their signature seasoning, and a generous heap of caramelized onions. The smell alone was insane. They pile that steak high onto the toasted provolone-covered roll, but they’re just getting started.
Next comes the star of the show: their house-made cheese sauce. They don’t just drizzle it; they drench it. It’s creamy, rich, and coats every single morsel of steak. They top it off with more caramelized onions, a crack of black pepper, and fresh parsley for a hit of brightness. Look at that coverage!
They serve it with a side of even more cheese sauce because, why not? When they sliced it in half and I saw that cross-section, I knew I was in for something elite. The semolina roll is so fresh and holds everything together perfectly without getting soggy.
The first bite? Outrageous. The combination of the high-quality ribeye, the double-hit of provolone and cheese sauce, and the sweetness of the onions is a game-changer. It’s messy, it’s decadent, and it’s easily one of the best cheesesteaks I’ve ever had.
If you are looking for your next food destination, Galleria of Merrick is it. This sandwich is a full-blown experience. Who’s hungry?
Dining and Cooking