By David Spunt
CAMDEN, N.J., (CBS) — What makes the best Philly cheesesteak? Is it the meat, the bread, or the onions? Some would insist it’s all three.
Where can you find it? Chef, turned author and television personality Anthony Bourdain insists it may come from across the river in Camden.
Bourdain visited Donkey’s on Haddon Avenue, and praised the sandwich. The business opened in 1943, and owner Don Lucas continues his dad’s tradition of putting the meat and cheese on a poppy Kaiser roll.
“This has been our basic sandwich since we started. My mother and father started it and I carried on the tradition,” Lucas told Eyewitness News.
Lucas says the roll sets his cheesesteak apart from others, and it continues to bring customers back for more.
“It was the only roll we had available at the time,” he said.
Does the Camden cheesesteak rival the Philly one? Eyewitness News headed to Geno’s and Pat’s in South Philly to hear from the experts.
You can’t do a cheesesteak on a Kaiser roll. How do you perfect that? You want to belly bust them. You don’t want to tease them,” Pat’s manager Carlos Astacio told Eyewitness News.
Geno’s manager Jeffrey Beres told Eyewitness News the bun doesn’t make the sandwich, the meat does.
“If people have never had it before, they might like it,” he said of the Kaiser roll.
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