The excitement was palpable. The Flyers were getting ready to square off against the lowly San Jose Sharks, a game which they won 4-2. I was preparing for our typical setup of “The Press Row Show” when I saw this tweet from the fine folks at the Wells Fargo Center in Philadelphia, PA:
🚨New cheesesteak at Wells Fargo Center🚨
-House-made lager cheese sauce
-Freshly ground pork
📍Section 110 pic.twitter.com/Wm2KilgobD
— Wells Fargo Center (@WellsFargoCtr) February 25, 2020
Well, WFC Twitter account, you had my curiosity at “pretzel roll”, but you had my attention at “house-made lager cheese sauce”. So I did what anyone in my position would do. I tried to get the attention of our fearless leader Kyle Scott in Slack, often an exercise in futility, but just one hour and nineteen minutes after I asked him if I should review the new sandwich, he responded, “Yes Russ. Are you there now?” Of course I was. I was at Wells Fargo Center in body, but my mind and spirit were with this culinary creation. Would the caramelized onions be diced, as they often are on WFC cheesesteaks, or would they show up in rings? Could the lager cheese be that different from the cheese whiz you find on the typical sandwich? Would the ground pork have awkward chunks with casing? Would that gorgeous pretzel roll hold up to the various juices that often render a hoagie roll useless by the time you take your seat? Most importantly, would the sandwich match the description?
I decided that in the interest of fairness, I should include my culinary comrade on press row, Anthony SanFilippo, to accompany me on this journey to Section 110 to answer those questions and more. The results were truly surprising.
We hope you enjoy this inaugural episode of “No Pucks Given: Arena Food Reviews”.