Just to be clear, The Steak & Cheese Joint is NOT serving Philly cheesesteaks. It says so on a sandwich board out front. What does that mean? It means no Cheese Whiz, no placing an order by saying, “Whiz wit,” and no bullying by gruff guys behind the counter who are peeved that you’re not using the correct lingo.
The Steak & Cheese Joint is the new venture from the owner of Ray’s Hell Burger and Ray’s the Steaks. It’s in a small Rosslyn strip mall with very little parking, and as of a couple of weeks ago when I visited with my friend Bethany and her husband Rob, the restaurant had no sign. Unless you count this piece of paper taped to the door:
If you’re on a diet, this is not the place for you. A menu of steaks and cheese with various toppings on a toasted roll. The side offered is tater tots. Simple and to the point.
I got my steak and cheese with provolone, onions, mushrooms and peppers.
An enormous mound of sliced rib-eye — tender and juicy, with charred edges that gave it an extra blast of flavor. That was the key, those charred edges. Throw in the sauteed mushrooms, sweet onions, grilled peppers and nicely toasted roll (why all restaurants don’t toast the roll is beyond me), and quite frankly this thing was tastier than any cheesesteak I’ve had in Philly. It also probably took a year off my life. But I digress.
Steak and cheese, cheesesteak, whatever you want to call it, it’s a fine sandwich.
The Steak & Cheese Joint
1713 Wilson Boulevard