Cheesesteaks are not pretty.
I guess I'll get a foot-long cheesesteak with grilled onions, green peppers, mushrooms and hot peppers... No cheese whiz (I'm willing to overlook that), but white American cheese made up the difference. This is as good a cheesesteak as I've eaten in NYC-- piss off Carl's. A second visit confirmed its greatness-- and my weakness for fabulous cheesesteaks.
The molten cheese provided the glue for the chopped steak (seemed to be ribeye). With the vegetables, all ingredients harmonized into a perfect bite (or a foot worth of perfect bites).
One more cheesesteak after the jump.
David's Brisket House, about which I've previously raved, also makes a non-traditional brisket cheesesteak.
The cheesesteak starts with diced peppers and onions placed on the flat-top. The counterman then ladles a bit of their brisket gravy over the peppers, causing a plume of beefy steam to emanate from the vegetables. Then, slices of brisket are chopped up and allowed to develop a dark brown crust. Topped with (yellow) American cheese and a bit of mayo, this is an impressive looking sandwich.
Unfortunately, while good, it struggles in comparison to Syd's. David's version tastes more like a hot brisket sandwich, failing to stimulate the primitive portion deep within my brain that screams CHEESESTEAK!
Either way, you could do much worse than these two spots. So if your gut is up to the task, why not try them both on a single trip?
Syd's Serious Sandwich Shop
759 Nostrand Ave (at Lincoln Place)
Brooklyn, NY 11216
David's Brisket House533 Nostrand Ave (at Herkimer St)
Brooklyn, NY 11226