Once I arrived, I was pleased to learn that Leigha lives within walking distance to Big Mike's. We strolled over there, and as soon as we walked in the place, I knew I would like it. The atmosphere was really cool and casual. Very homey. And there were Tastykakes on the front counter.
Even though it was super casual, it was very clean and organized inside. They keep a roll of paper towels on each table, which is so convenient and considerate! And look at this cute little station:
We both got a regular cheesesteak with American cheese, mine with onions. I am happy to report that their American cheese is white, just the way it should be. We made them combos, with fries and a drink, and the prices were very reasonable!
These cheesesteaks are pretty yummy! The meat itself was seasoned perfectly, just the right amount of salt and pepper. Leigha agreed, and was happy that she didn't need to add salt. It was perfectly cheesey all throughout the sandwich, so you got some in every bite. I didn't know what to make of the roll at first. It was a little tough and waxy on the outside, but it actually had a nice flavor to it, so in the end I didn't mind so much.
The fries are amazing, and really fresh tasting. Every single fry was super crispy. These may be my favorite fries out of all of the places I have visited so far!
We both left full and happy, and we took a nice walk around Main Street. There are a lot of cool little shops around, and yes there was bead shopping.
I definitely can't wait to go back and try a chicken cheesesteak and a hoagie. I guess with my good friend Leigha living so close by, I will be chowin' down at Big Mike's pretty often.
Big Mike's Philly Steaks & Subs
507 Main Street
El Segundo, CA 90245
310-726-9638
hey Mel, love your blog. I'm also from PA and review sandwiches in general in LA, and i've specifically rated a lot of cheesesteaks in town too. we should compare notes!
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Hi, I would love to compare notes! I'll check out your blog right now :-)
ReplyDelete...do you work at CBS Radford? I just saw your carla's entry and my years working here at ET/The Insider have caused me to eat there quite a bit too
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