Overview
- The new option mixes steak, onions, and cheese together on the grill and serves the sandwich on a seeded Aversa Italian Bakery roll.
- Pat’s describes the shift as customer-driven, and the classic layered preparation remains available on request.
- The offer is being sold at the Passyunk Avenue window and via Goldbelly for a limited time, with Olivieri indicating it will likely stick.
- Olivieri linked his willingness to tweak long-held practices to recent family succession following his father’s death.
- Pat’s is keeping its sliced “slab” steak style and recent additions like Cooper Sharp, while planning to phase out American cheese.