Friday, August 1, 2014
Inquirer Daily News

Cheesesteak with a Brazilian twist

Chima restaurant brings cheese-stuffed meat tableside.

Cheesesteak with a Brazilian twist

Chima´s cheesesteak on a stick.
Chima's cheesesteak on a stick.

Those Brazilian steakhouses are a carnivore's playground. The waiters patrol the dining room bearing skewers of assorted steaks, lamb chops, ribs, fish, chicken, sausages. Patrons signal that they want a few slices by flipping a color-coded card on the table in front of them.

Now at Chima (1901 JFK Blvd.), the South American indulgence just got a South Philly twist.

They're stuffing layers of provolone cheese inside an eye-round roast, skewering the combination, and cooking it on the grill. Yes, a cheesesteak on a stick.

They offer grilled onions on the side for those who need their cheesesteak "wit’.”

No roll, though.

It's offered at dinner.

Michael Klein Philly.com
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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