Red's Savoy vs. the Bulldog: Cheesesteak challenge

Categories: Food Fight


Once a dish is declared "the best," how long does it stay that way? How long does that chosen taco or cupcake deserve to sit at the top of the mountain? A realistic answer might be "as long as the restaurant manages to stay in business." A more psychologically accurate answer might be "as long as our pre-conceived or firmly established expectations about the dish in question remain untroubled." A Darwinian answer might be "until something better comes along, as it inevitably will." This week we decided to revisit cheesesteak sandwiches and figure out which answer (and which cheesesteak) was the most satisfying.

See also:
Edina Grill vs. French Meadow Cafe: Turkey burger takedown

Amy Dahlin
Red's Savoy cheesesteak

The Venue:
A few years ago we sampled a number of the cities' cheesesteaks and discovered the one at Red's Savoy Pizza in Uptown. That Savoy outpost is one of many locations around the metro area and neighboring states. Although best-known for its New York-style thin crust pizza, we once declared its take on the Philly cheesesteak the best in town. The runner-up, Papa's Pizza and Deli in Minneapolis, closed in 2012. But we'd also read good things about the cheesesteak served at the Bulldog in Lowertown. It, too, is part of a chain, albeit a much smaller one with only three locations in both Minneapolis and St Paul.

The Weigh-in:
It's East coast pizza joint vs. gastro-pubby watering hole. Red's Savoy revels in the kind of ambiance we expect to find in any good-sized urban area. It has checkered tablecloths, vinyl booths, rock-n-roll posters, and scads of cheap munchies for college kids and twenty-somethings. The Bulldog is a bit more grown up and a lot bigger. Its bright, airy space and big screen TVs make it the place for after dinner drinks or weekend lunches.

Round 1: The bun
The bun has to contain the sloppy ingredients of a cheesesteak or all is lost. Soft and fresh, it needs enough backbone to stand up to the heft of the steak and glop of the cheese sauce. While both places send out sandwiches in adequate vessels, Red's Savoy toasts its bun just a bit, which is a great crispy contrast to the filling.

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Michael Fleming
Michael Fleming

Better to just pony up for a plane ticket and go to Philadelphia. You can't duplicate it anywhere else, since the buns only come from Amorosos Bakery back in PA. And they don't serve it sliced, it's always chopped on the grill (and that develops those lovely little crusty edges that make it so good). Bulldog might make a good sandwich, but it's not a Philadelphia style cheese steak.


Cheese Whiz is very commonly used on Philadelphia's cheese steaks. 

Dave Kragness
Dave Kragness

Loved Papa's Pizza and Deli! Great pizzas and cheese steak sandwiches! Gonna have to try The Bulldog...sounds good!

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Truth_Teller_1 topcommenter

Yet more proof that people in the Midwest have absolutely no taste.

You can call these sandwiches any thing you want - but not 'Philly.'

A soft bun, cheez whiz, lettuce, tomato, cheddar cheese sauce, green peppers, onions,  the meat isn't even sliced properly....  what crap.

True Philly: Firm bun, some crispness on the outside.  Very thinly sliced beef, grilled with salt and pepper.   A touch of Marinara sauce if you like.   If you want cheese it's provolone.


not mentioning golooney's once in this article makes this completely and utterly irrelevant. when did you move here from fargo?


oof, you can fold "New York-style thin crust pizza" in half... lets see you do that with red savoy's! 


@Truth_Teller_1 Cheese is not optional on a cheesesteak sandwich (but I agree it has to be provolone, none of that processed "cheese-like product" crap. Ugh).

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