Truffled Cheesesteak Empanadas at Good Dog, you are quite the twist on a Philadelphia original!
I know Philadelphians are particular about their sandwiches, so, for my own safety, I’d stress that I’m a cousin of the cheesesteak.
OK, understandable. What’s the biggest difference between you and your cuz?
Instead of a fresh baked roll, I’m packaged neatly in pie dough and folded into empanadas.
But you’re not your traditional empanada either, now are you?
You got me there. Most Latin American empanadas are fried or baked but I’m grilled on the flat top, same as my thinly sliced rib-eye steak.
What else are you stuffed with?
A New York, 3-year-aged cheddar, sprinkled with truffle oil to give it an earthy taste.
What? Too good for Whiz?
No, no, no! Nothing like that. I told you, I’m just a distant relative to the cheesesteak. No disrespect!
Fair enough. So if you’re not covered in Cheese Whiz and ketchup, then how do you prefer to be dressed?
She’s a bourbon-infused rogue chocolate stout sauce. Our chef cooks down two gallons of chocolate stout and homemade veal stock with garlic and then adds whole grain and Dijon mustards, bourbon and caramel sauce. Thank you for asking, my sauce is a huge part of my flavor.
That’s very sweet. Now tell me who you two liked to be washed down with?
I‘d say the Arcadia Loch Down Scotch Ale while she prefers our Founders Breakfast Stout.
Wow, she sounds like quite a gal.
You know what they say: Behind every great sandwich is a great sauce.
Good Dog, 224 S. 15th St. 215.985.9600. gooddogbar.com
Dinner with Luke Palladino