Cheesesteak with a Brazilian twist
Chima restaurant brings cheese-stuffed meat tableside.
Cheesesteak with a Brazilian twist
Michael Klein, Philly.com
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.
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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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