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99 Miles to Philly

2 Jun

Last night Alex and I found ourselves in the East Village.  We headed downtown after work to meet up with a potential DJ for the wedding.  I have to say, it’s been nice to explore different neighborhoods due to wedding planning!

A few months ago, Alex went to 99 Miles to Philly with a friend and has been raving about it ever since.  In fact, we’d already agreed that we’d go sometime and last night turned out to be the perfect opportunity.

One of the great foodie accomplishments of Philadelphia is its cheesesteak sandwich.  The simple combination of steak, cheese and grilled onions has won the heart of many, my fiance included.

Before last night, I’d never had a classic Philly cheesesteak and some might argue that I still haven’t.  For one thing, I was still in NYC and another thing is that I ordered my sandwich with chicken.  Regardless, it was still pretty fabulous.

99 Miles to Philly is a small restaurant with limited seating.  It wasn’t an issue for us as it seems they do a lot of business through pick ups and deliveries.  When we walked in, we headed straight to the counter as that is the only place to find a menu. 

They offer three basic starters for a sandwich, steak, chicken, or vegetable.  From there you have the choice of three different cheeses, American, provolone, or Cheez Whiz.  I went with provolone as I’m quite partial to it.  And finally you can add any number of veggie; onions, mushrooms, sweet or hot peppers, etc.  Essentially, you’re building your own Philly cheesesteak.  They also offer a number of side dishes, such as waffle fries, chili, potato salad, etc.

The portions are huge!  The picture above is only half of the sandwich.  The rest was still wrapped up on the right.  I was only able to make it through half and gladly took the second half home for leftovers.

I found the food to be great.  It came out piping hot and full of flavor.  There was plenty of meat and a decent amount of veggies.  I also liked that it wasn’t overflowing with cheese as some places are wont to do.  The service was great; very quick and friendly.  We’ll definitely be back soon!

Have you ever had a real Philly cheesesteak?  What’d you think?


Grilled Sirloin Salad

20 Mar

Hi there!  How’s your weekend been?  Mine has been so nice.  It’s been the type of weekend that I need every so often.  The type that allows me to recharge my batteries and take care of some things around the apartment.  Here are some of this weekend’s highlights:

  • Slept in on both Saturday and Sunday
  • Did a killer upper body workout (more details to come!)
  • Baked more cookies (yum!)
  • Caught up on some of my favorite NBC comedies (Parks & Recreation and 30 Rock, naturally)
  • Brainstormed for our wedding (so much fun)
  • Played around with my new Macbook Pro (LOVE)
  • Devoured some vegan french toast
  • And spent some quality time with this guy…

It’s so nice to have a weekend to re-cooperate.  It makes Monday that much more bearable!

Moving onto another fabulous recipe.  This salad is great.  There are so many textures and flavors involved, that it’s sure to please everyone.  Also, it is so easy to pull together.  While the steak cooks on the grill and quinoa cooks on the stove, you can prepare the salad quickly.  It’s also incredibly adaptable.  Feel free to change up the ingredients to suit your liking!

Grilled Sirloin Salad
(adapted from Jillian Michael’s Making the Cut; serves four)


  • 1/2 Tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1lb lean boneless sirloin steak, trimmed
  • 1/2 cup quinoa (uncooked)
  • 8 cups salad greens (I used kale)
  • 1 cup chopped red bell peppers
  • 2 Tbsp olive oil
  • 1 tsp lemon juice


  1. Combine first 5 ingredients; rub over both sides of steak.  Heat grill to medium-high heat.  (I used my George Foreman.  Love that thing :-))
  2. Once the grill is warm, add steak.  Cook about 4 minutes per side.  Chop steak into thin, bite-sized pieces.
  3. While the steak cooks, prepare quinoa per package instructions.
  4. Meanwhile, as the steak and quinoa cook, prepare your salad.  Massage kale with olive oil.  Add red bell peppers and lemon juice.  Toss to coat.
  5. Top salad with quinoa and steak.  Enjoy!

Give me one highlight from your weekend!