Is This Cheesesteak and Pizza Hybrid the Perfect Combo or a Culinary Monstrosity?

Is the Philly Taco pure culinary genius, or late-night food culture taken too far? In this episode of Bake and a Brew, we’re taking on Philadelphia’s legendary South Street mashup: wrapping a homemade Philly cheesesteak inside a fresh, wood-fired pizza. We’re making everything from scratch—from the seeded hoagie rolls and gooey Cooper Sharp steak to high-hydration Neapolitan dough baked in the Ooni Fyra pizza oven. 🍺 The Brew Pairing: Chimay Grand Reserve (Blue) – A 9% ABV Belgian Trappist Dark Ale. Its dark malt richness and high carbonation cut right through the ribeye and Cooper Sharp, while yeast notes of plum and fig complement the sweetness of the griddled onions. Plus, we dive into how this iconic beer helped spark Philadelphia’s craft beer revolution at Monk's Cafe! TIMESTAMPS: 0:00 - The Origins of the Philly Taco (Lorenzo’s & Jim’s) 1:18 - Making Cheesesteak Rolls from Scratch 3:56 - Onions & Cooking the Shaved Ribeye 5:28 - Melting the Cooper Sharp Cheese & Roll Steam 6:48 - High-Hydration Pizza Dough & Cold Ferment 10:04 - Firing Up the Ooni & Stretching the Dough 11:54 - Wood-Fired Pizza Bake & Assembly 12:56 - The Reveal & The Chimay Grand Reserve Pairing 13:40 - Taste Test: Is the Hybrid Actually Good? 14:49 - The Beer Pairing Breakdown & Monk's Cafe History 🔔 Subscribe to Bake and a Brew for more homemade baking projects and craft beer pairings! 💬 Join the Debate: Would you eat a Philly Taco, or are cheesesteaks and pizza better kept apart? Let us know in the comments below! #PhillyTaco #Cheesesteak #Pizza #BakeAndABrew #PhillyFood #Chimay #TrappistAle #CraftBeer #OoniPizza