The American Cheesesteak Co. brings a little bite of Philly to Vancouver

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      Don’t be fooled by its name. The American Cheesesteak Co. is in Vancouver, and it isn’t a chain either. Vancouver-based chef and sometimes Food Network star Anthony Sedlak opened this restaurant recently with a focus on one thing, and one thing only: Philly cheesesteaks.

      Never had one? Well, I hadn’t either, until I stepped into this surprisingly roomy eatery today for lunch. The American Cheesesteak Co. (781 Davie Street) has indoor and outdoor dining areas, with booth and bar seating inside. There’s an open kitchen right when you walk in, where you can watch the cooks create hot, fresh sandwiches, and breathe in the heavenly aroma of sautéed onions, beef, and melted cheese.

      On the menu are three traditional cheesesteaks ($8 to $12), the Philly, the Classic, and the New Yorker. Each sandwich, which is available in 6-inch or foot-long sizes, is made with shaved prime rib, come with or without sautéed onions, and is topped with your choice of American cheese, provolone cheese, or cheese whiz.

      Further down the menu are six specialty cheesesteaks ($9 to $22), including the BBQ sauce-infused Cowboy, the Frenchified Le Bifteck (it has double cream brie and Dijon), and the beef-free Good Earth, where plump portabello and forest mushrooms make up the bulk of the sandwich. There’s also an ultra fancy cheesesteak, the Big Shot, made from wagyu beef and topped with truffle aioli and fontina cheese; however, since this was my first time, the person at the counter recommended the Classic, with onions, mushrooms, and American cheese.

      A piping hot cheesesteak was in my hands about 10 minutes later. The bun had just the right amount of crunch and held in all of the juicy, cheesy fillings, and the beef was succulent and flavourful. The sautéed onions and mushrooms were cut fairly large and held heir own amongst all the flavours, and the cheese found its way into every fold of beef and made an impact in every bite.

      In terms of sides, ($3 to $6) there’s the usual hand-cut fries, onion rings, and salad, but I honestly suggest you forget all of that and spring for the ACC fries, which are tossed in garlic, parsley, and parmesan cheese. If you still have room for dessert afterwards (which I did not, their servings are generous), you can cool down with either an extra thick milkshake or housemade ice cream sandwich (both $5).

      Below, Michelle da Silva photos

      The American Cheesesteak Co.

      The Classic cheesesteak topped with sautéed onions and mushrooms, and American cheese.

      The ACC fries, tossed in garlic, parsley, and parmesan cheese.

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      Rick H

      Nov 6, 2011 at 11:54am

      OMG I just died and went to Davie st! I cannot WAIT to taste these sandwiches! *swoon*


      Nov 6, 2011 at 2:16pm

      It's OK...overpriced and pretty bland but certainly not bad.

      hi world

      Nov 6, 2011 at 11:55pm

      22 bucks for a cheesesteak!?? its street food, and good because it is, cheapo and fast. or maybe im wrong, we need gourmet coney dogs on whole wheat buns with organic tofu-dogs topped with some good ol vegan free-range virginal menstrual chili.


      Nov 7, 2011 at 12:27pm

      its hard to find an authentic philly cheese steak outside of philly. I lived there for 15 years and have been disappointed a lot when i try it in other areas of the world.
      now that i live in vancouver i have been thinking of opening a philly cheese steak restaurant but just never really did it...
      this place needs to use flank steak instead of shaved prime rib
      as well they need to contact amoroso's to get some buns
      the buns is what truly makes it the philly cheese is impossible to replicate which is why you need to contact them...they have to make it inside of philly...i heard it has to do with the sea level in philly or something like that as to why their buns are impossible to replicate...
      other than just isn't a real philly cheese steak
      i will be open minded when i try this one for the first time as i have yet to try this place out

      Richard Jenkins

      Nov 7, 2011 at 2:28pm

      Tried it out. A little bland, but I only got the New Yorker. The steak was nice with good layering, the provolone could have been more abundant and "in there," between the layers of steak a bit, and the bun was not bad but it was just a bun, and they didn't put enough fried onion in there. It wasn't greasy enough, but I understand we are in Vancouver, and each bite did have a nice pile of hot, tender steak in it, so it satisfied my idea of "cheesesteak." They ran out of large when I went there, though, and didn't offer anything to compensate, which might keep me from going back; I was not filled with the small. The beers are full pints and $5, so that was alright.

      The thing with a sandwich shop, and there are many good ones popping up, is it has to be affordable or truly unique, because it's just a sandwich. I can make a sandwich. I could have made this sandwich. I would have made it with better bread, more zest, more fried onions, and more cheese.


      Nov 15, 2011 at 8:32pm

      I just had one today. Not bad! I ordered the small (anywhere 9 inches is considered small, folks gonna talk, ya know?) with onion of course, and American cheese.

      I'll start by saying I'm not familiar with this cheese, and so I was a little put off by the flavor, but: A) I could get used to it, and B) there's more cheese options.

      The CC fries were good, very tasty, but not awe-inspiring. A good side dish, that's it.

      But the best part: it's huge! If this is the medium, I cannot imagine ordering a large. I ate half in the shop, and took the leftovers with me. I couldn't finish it. Midafternoon I warmed it up, and thus got 2 sandwiches for my 9 bux. Hoo-ah.

      Meat and cheese oozing out either end, I had to ask for a fork to get to grips with this bad boy.

      I look forward to another rematch soon.


      Nov 25, 2011 at 2:28pm

      i am addicted to this place!

      mr coke

      Nov 30, 2011 at 8:12pm



      May 3, 2012 at 10:33am

      Do they use Amoroso's rolls? Do they drip sweat onto the steak as it's cooking on the grill? Is there a place to stand outside and drip Whiz on your shoes as guidos from Upper Darby cruise by arguing whether they're going to Pat's or Geno's? I dunno; color me skeptical.