Now with 25% more meat! 100% American Wagyu Prime Grade Beef from Snake River Farms, white American cheese, mushrooms, and onions. Add hot or sweet peppers. Made with 100% ultra-premium American Wagyu beef for premium flavor and tenderness. Freshly prepared and ready fast, perfect for pickup or delivery when you’re craving something truly satisfying.

American Wagyu Cheesesteak

Chips

Experience comfort food with a kick—The Hot Bobbie®! Grilled slow-roasted turkey, cranberry sauce, handmade stuffing, and mayo. It's a flavorful twist on a classic favorite!

The Hot Bobbie®

Fountain Drink

Side of Au Jus

An oversized bar with a rich, dense brownie bottom layer and topped with a chewy, golden-brown chocolate chip cookie layer. The best both worlds in every bite.

Brookie

Genoa salami, capicola, prosciuttini, provolone cheese, onions, lettuce, and tomato. Freshly prepared and ready fast, perfect for pickup or delivery when you’re craving something truly satisfying.

Classic Italian

Rich and flavorful gravy made to pair perfectly with our roasted turkey. Ideal for drizzling or dunking any of our extraordinary subs.

Side of Gravy

Golden, crispy, and perfectly seasoned! Our new Fries deliver an irresistible crunch on the outside made to order fresh.

Fries

Discover our delectable Homemade Turkey Sandwich featuring slow-roasted hand pulled turkey, no sliced cold cuts here, and topped with provolone, lettuce, tomato, onion, and mayo. A fresh and satisfying choice!

Homemade Turkey

Packed with 48g of protein, the Classic Cheesesteak is now made with 25% more grilled steak for even bigger, better flavor. It’s stacked with tender grilled steak, melty white American cheese, savory mushrooms, and grilled onions, with the option to add hot or sweet peppers. Freshly prepared and ready for pickup or delivery whenever you’re craving something truly satisfying. (48g protein in a small.)

Classic Cheesesteak

Thinly slice the Wagyu (partially freeze for 20–30 minutes if needed to get paper-thin slices). Thinly slice the onion, mushrooms, and peppers. Mince the garlic. Split hoagie rolls but keep them hinged so they hold fillings.

Slice and measure

Season the sliced Wagyu lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss gently to coat.

Heat a large skillet or flat top griddle over medium-high heat. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. When butter is foaming, add the sliced onions and mushrooms. Cook, stirring occasionally, until onions are translucent and mushrooms are browned, about 6–8 minutes.

Sauté onions and mushrooms

Add the sliced hot or sweet peppers and 1 tsp minced garlic to the skillet. Cook another 1–2 minutes until peppers are slightly softened and garlic is fragrant. Transfer the vegetables to a bowl and keep warm.

Add peppers and garlic

Return the skillet or griddle to high heat. Add the remaining 1 tbsp unsalted butter and a light drizzle of oil. When very hot, add the seasoned Wagyu in an even layer (work in two batches if necessary to avoid overcrowding). Let meat sear without stirring for 30–45 seconds to develop color, then use a spatula to pull and chop it into bite-sized shreds while cooking for another 1–2 minutes until just cooked through. Total cook time per batch ~1.5–2.5 minutes. Avoid overcooking to preserve tenderness.

High-heat sear

Sprinkle 1 tsp Worcestershire sauce over the cooked beef and toss briefly to combine. Return the reserved onions, mushrooms and peppers to the beef in the pan and mix until heated through, about 30–45 seconds.

Divide the beef and vegetable mixture evenly among the 3 hoagie rolls (about 0.42 lb meat per roll). Pile filling into each split roll.

Portion onto rolls

Top each filled roll with 2 slices of white American cheese, overlapping slightly. Cover the pan or place rolls under a broiler for 30–60 seconds until cheese melts and becomes gooey. If using a skillet, cover with a lid to trap steam until cheese melts.

Add cheese and melt

Optional: spread mayonnaise or garlic aioli inside rolls before filling for extra richness.

Transfer cheesesteaks to a cutting board, press gently, slice in half if desired, and serve immediately while hot. Offer additional hot or sweet peppers at the table.

Leftovers: store filling and rolls separately in airtight containers in the refrigerator for up to 2 days. Reheat filling gently in a skillet and re-toast rolls before assembling.

American Wagyu ribeye or top sirloin, thinly sliced

Kosher salt

Freshly ground black pepper

Yellow onion, thinly sliced

Cremini mushrooms, thinly sliced

Hot or sweet peppers (banana or pepperoncini or jalapeño), thinly sliced

Garlic, minced

White American cheese slices

Hoagie rolls (6-8 inch), split but not fully separated

Unsalted butter

Neutral oil (vegetable or canola)

Worcestershire sauce

Optional: mayonnaise or garlic aioli for serving

Wash the potatoes thoroughly to remove dirt. Using a sharp knife or a mandoline set to a 2.5–3 mm (about 1/8 in) setting, slice the potatoes into even thin rounds. Aim for consistent thickness so they cook evenly.

Wash and slice

Place the potato slices in a large bowl and cover with cold water. Rinse by swishing to remove surface starch, then drain and refill with fresh cold water. Add 1 tablespoon kosher salt and 1 teaspoon white vinegar (optional). Soak for 30 minutes to 1 hour in the refrigerator; this removes more starch and helps produce crisp chips.

Rinse and soak

After soaking, drain the potato slices in a colander and spread them out on clean kitchen towels or paper towels. Pat thoroughly dry—moisture on the surface will cause oil to spatter and prevent crisping. Change towels if they become damp and continue until slices are very dry.

Dry the slices

Pour 1.5 cups vegetable or peanut oil into a heavy-bottomed pot or a deep skillet so the oil depth is about 1 to 1.5 inches. Attach a candy or deep-fry thermometer to the pot. Heat the oil over medium heat until it reaches 325°F (160°C) for a first fry. If you don't have a thermometer, test with one slice: it should bubble steadily but not brown quickly.

Heat the oil

Working in small batches (a single layer, not overcrowded), fry the potato slices at 325°F (160°C) for 3–4 minutes until they are soft and pale with no color. Use a slotted spoon to transfer blanched slices to a tray lined with paper towels to drain and cool. Repeat with remaining batches.

First fry (blanch)

Raise the oil temperature to 375°F (190°C). When the oil reaches temperature, fry the blanched, cooled potato slices in small batches for 1–2 minutes, or until they turn golden brown and crisp. Stir gently during frying so slices don't stick together and cook evenly.

Increase heat and second fry

Use a slotted spoon to remove the chips and transfer them to a fresh paper towel–lined tray or a cooling rack set over a baking sheet to drain excess oil. While still hot, sprinkle with 1 teaspoon kosher salt and freshly ground black pepper to taste. For flavored chips, toss immediately with paprika and/or garlic powder if using.

Drain and season

Let chips rest for 2–3 minutes to crisp further, then serve warm with vinegar if desired or allow to cool completely for storage in an airtight container.

Serve

russet potatoes

cold water

kosher salt (for soaking)

white vinegar (optional, for crisper chips)

vegetable oil or peanut oil (for frying)

kosher salt (to finish)

freshly ground black pepper (optional)

paprika

garlic powder

vinegar (malt or apple cider) for serving

If turkey and stuffing are refrigerated, remove them from the fridge 10 minutes before using. Warm turkey slices gently in a skillet over low heat for 2–3 minutes with a teaspoon of water to avoid drying, or microwave in 15–20 second bursts until warm. Warm stuffing in a small saucepan over low heat, stirring occasionally, until heated through (about 3–5 minutes) or microwave covered for 30–45 seconds.

Warm turkey and stuffing

In a small bowl combine 1 tablespoon mayonnaise, 1 teaspoon Greek yogurt or sour cream, 1 teaspoon hot sauce, 1/2 teaspoon lemon juice, 1/8 teaspoon cayenne (if using), and 1/16 teaspoon salt. Whisk until smooth. Taste and adjust heat or acidity as desired. This sauce adds moisture and a controlled kick. Reserve.

Make quick hot-twist sauce

Spread the softened butter evenly on the outside faces of both bread slices. Heat a nonstick skillet or griddle over medium heat until shimmering. Place bread, butter-side down, and toast until golden, about 1–2 minutes. Flip briefly (30–45 seconds) to warm the other side, then remove and place toasted slices butter-side down on your workspace.

Butter and toast bread

On one toasted slice spread the prepared hot-twist sauce (all of it) or use 1 tablespoon mayonnaise mixed with 1 teaspoon hot sauce if you prefer. On the other slice spread 2 tablespoons cranberry sauce across the surface, leaving a small margin at the edge to prevent squeezing out.

Spread condiments

Place the warmed turkey slices (about 4 oz) evenly over the cranberry-covered slice. Season turkey lightly with 1/8 teaspoon salt and 1/16 teaspoon black pepper. Spoon the warmed stuffing (1/2 cup) over the turkey and spread gently to an even layer. If using, top with one slice of sharp cheddar.

Layer fillings

Return the assembled sandwich to the skillet, butter-side down, and press gently with a spatula or a second pan. Cook over medium-low heat for 1.5–2 minutes, watching so the bread browns without burning and the cheese (if used) melts. Flip once, cook an additional 30–60 seconds to heat through and crisp both sides. Alternatively, place in a preheated panini press for 2–3 minutes until golden and heated through.

Grill to melt and marry flavors

Transfer sandwich to a cutting board and rest 1 minute, then slice in half on the diagonal. Serve immediately with optional pickle spear and crisps or fries.

Finish and serve

sourdough or country-style sandwich bread

slow-roasted turkey, thinly sliced

handmade stuffing (dressing), warmed

cranberry sauce (whole-berry or chopped)

mayonnaise

butter, softened

hot sauce (like Frank's or similar)

sharp cheddar cheese, thinly sliced (optional)

salt

freshly ground black pepper

plain Greek yogurt or sour cream

hot sauce

lemon juice

ground cayenne (optional)

pickle spear or sliced pickles (optional)

crisps or fries (optional)

Choose a clean 12‑16 oz serving glass. Fill the glass about three‑quarters full with fresh ice cubes (approximately 1 cup).

Pick your desired fountain soda from the available options (cola, lemon‑lime, root beer, orange, etc.). Dispense about 1 cup (250 ml) of the selected soda into the ice‑filled glass, pouring down the side to reduce foaming.

Select and Pour

If the soda foams heavily, pause, let the foam settle for 10–15 seconds, then continue pouring slowly until the liquid level reaches about 1/2 inch below the rim.

Top off with an extra 1/4 cup (60 ml) of chilled soda if needed to reach the desired fill level.

If you want a citrus note, squeeze the juice of 1 lime or lemon wedge into the drink and drop the wedge into the glass.

Citrus

For flavored variations, add 1 teaspoon of cherry syrup, vanilla syrup, or grenadine to the glass. Stir gently with a straw or bar spoon 2–3 gentle rotations to integrate without losing too much carbonation.

Syrups and Mix‑ins

For a refreshing touch, slap a mint sprig between your palms to release oils and place it on top of the drink.

Herb Garnish

Add a straw and, if desired, a cocktail cherry on a pick. Serve immediately while carbonated and cold.

If preparing multiple drinks, repeat steps for each glass and discard any leftover open fountain soda that has lost carbonation.

cola (e.g., Coca‑Cola or store brand)

lemon‑lime soda (e.g., Sprite or 7UP)

root beer

orange soda

ice cubes

extra chilled soda (for top‑off)

lime or lemon wedge

cherry syrup (maraschino cherry syrup)

vanilla syrup

grenadine

mint sprig

straw

cocktail cherry (optional)

Place a small saucepan over medium heat. Add the minced shallot and cook, stirring, for 1 to 1½ minutes until softened and translucent but not browned. Add the minced garlic and cook another 20–30 seconds until fragrant.

Sauté aromatics

Add the dry red wine to the pan to deglaze, scraping any browned bits from the bottom. Increase heat to medium-high and simmer until the wine reduces by about half, roughly 1–2 minutes.

Deglaze and reduce

Add the beef stock and beef demi-glace to the saucepan along with the thyme sprig, Worcestershire sauce, and soy sauce. Bring the mixture to a gentle simmer.

Combine stocks and flavorings

Reduce heat to maintain a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the sauce is slightly thickened and flavors have concentrated. If the jus becomes too thick, stir in up to the listed filtered water, 1 tablespoon at a time, until desired consistency is reached.

Simmer and concentrate

Remove the thyme sprig. Turn off the heat and whisk in the cold unsalted butter until fully incorporated and the sauce is glossy. Taste and adjust seasoning with kosher salt and freshly ground black pepper. If necessary, balance with an additional 1/4 tsp Worcestershire or 1/4 tsp soy sauce for umami.

Finish and season

For an especially smooth presentation, pass the jus through a fine-mesh sieve into a warmed small serving bowl or gravy boat, pressing on solids to extract flavor. Serve warm alongside sliced beef, roast, or as directed on the menu. Keeps warm for up to 1 hour over very low heat; reheat gently if needed.

Strain and serve

Beef demi-glace

Beef stock (low-sodium preferred)

Dry red wine

Shallot, finely minced

Fresh thyme sprig

Soy sauce (or tamari)

Unsalted butter, cold

Filtered water (if needed to adjust consistency)

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment leaving an overhang for easy removal and lightly grease. In a heatproof bowl set over (or above) simmering water, melt the unsalted butter and chopped semisweet chocolate, stirring until smooth. Remove from heat and let cool 5 minutes.

Prepare and melt

Stir the granulated sugar and brown sugar into the melted chocolate until mostly dissolved. Add the eggs one at a time, whisking or stirring thoroughly after each until fully incorporated. Mix in 2 tsp vanilla extract.

Mix sugars and eggs

Sift (or whisk) the all-purpose flour, unsweetened cocoa powder, salt, and baking powder together. Fold the dry ingredients into the chocolate mixture just until combined — do not overmix. Fold in the optional chocolate chunks or chips if using.

Add dry ingredients

Spread the brownie batter evenly into the prepared pan using an offset spatula or the back of a spoon, smoothing the surface. The layer should be about 1/2 to 3/4 inch thick in a 9x13 pan.

Assemble brownie base

In a separate bowl, cream the 3/4 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or stand mixer on medium speed.

Cream butter and sugars

Beat in the egg and 1 tsp vanilla extract until combined and the mixture looks smooth.

Add egg and vanilla

Whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually mix the dry ingredients into the butter mixture until just combined. Fold in 1 cup semisweet chocolate chips and the optional 1/2 cup chunks.

Combine dry ingredients

Drop large spoonfuls (about 1.5–2 tablespoonfuls each) of the cookie dough across the brownie layer. Use your fingers or an offset spatula to gently spread and press the cookie dough to form a contiguous cookie layer — it can be slightly rustic. Aim for an even layer about 1/4–1/2 inch thick; some brownie may show through in spots.

Top the brownie with cookie dough

Bake the assembled brookie in the preheated 350°F (175°C) oven for 25–30 minutes, rotating the pan halfway through. The cookie top should be golden-brown, set, and a toothpick inserted in the center of the cookie layer should come out with a few moist crumbs (not wet batter). The brownie beneath will continue to set as it cools.

Bake

Remove from oven and place the pan on a wire rack. Let cool completely for at least 1 hour (or chill for 30–45 minutes to speed set). Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. For cleaner slices, chill until firm and use a sharp knife warmed under hot water then dried between slices. Cut into 12 large bars or 16 smaller bars.

Cool and cut

Serve brookies at room temperature. Store airtight at room temperature for up to 3 days, or refrigerate up to 1 week. For best texture, bring refrigerated brookies to room temperature before serving; reheat briefly in a warm oven or microwave for a warm, gooey bite.

unsalted butter

semisweet chocolate, chopped (or chocolate chips)

granulated sugar

brown sugar, packed

large eggs

vanilla extract

all-purpose flour

unsweetened cocoa powder

baking powder

chocolate chunks or chips (optional, for extra fudginess)

unsalted butter, softened

large egg

baking soda

semisweet chocolate chips

milk or dark chocolate chunks (optional)

9x13-inch baking pan (or 11x7 for thicker bars) lined with parchment

cooking spray or additional butter for pan

Using a serrated knife, slice the Italian roll lengthwise, leaving a hinge if preferred. If you like a lightly crisp interior, place cut sides down on a skillet or under a broiler for 1–2 minutes until lightly toasted.

Split and toast (optional)

In a small bowl, whisk together mayonnaise, mustard, olive oil, red wine vinegar, dried oregano, salt, and black pepper until smooth. Taste and adjust seasoning; set aside.

Spread the prepared dressing evenly on both cut sides of the roll (about half on top, half on bottom) so every bite is seasoned.

Start with the cheese: layer the provolone slices along the bottom half of the roll to create a moisture barrier and help hold meats in place.

Arrange the cured meats on top of the provolone: first Genoa salami (6 slices, slightly overlapping), then capicola (4 slices), then prosciuttini (4 slices). Fan them slightly for even coverage and an attractive presentation.

Top the meats with the tomato slices, spacing them evenly. Lightly sprinkle the tomato slices with a pinch of salt and a crack of black pepper to enhance flavor.

Add the red onion rings evenly across the tomato layer for a bit of sharpness and crunch.

Tuck the lettuce leaves on top of the onions. If using Romaine, stack leaves for crunch; if iceberg, break into pieces to fit the sandwich.

If using optional add-ons (pepperoncini, olives, or grated cheese), scatter them evenly over the lettuce now.

Close the sandwich by folding the top half of the roll over the fillings. Press gently to compact the sandwich so it holds together for pickup or delivery.

Cut the sandwich in half (or into thirds for easier handling) using a sharp knife. For delivery, wrap tightly in parchment or sandwich paper and then in a carrier box to keep it upright and prevent sogginess.