Philadelphia’s Cheesesteak

The cheesesteak sandwich might be most famous dish associated with any U.S. city. What other meal can you order by simply mentioning the name of that place? Give me a Philly.

In Las Vegas, the 24-hour Pop’s on Decatur and Alta is the most iconic spot for it. “We feel like this is the best cheesesteak on the West Coast,” says owner Christina Walton, whose family has been slicing, sizzling and melting things for more than 20 years. “We’ve had so many customers who are from Philadelphia say they’d put this up against Pat’s and Geno’s, the famous Philly spots.”

The No. 32 is the most popular order, with peppers and mushrooms topping the thinly sliced and griddled ribeye with your choice of cheese—the classic Cheez Whiz, American or provolone. Of course, everyone gets to answer the immortal steak question for themselves—with or without onions?—and the Pop’s menu makes it easy to experiment with extras like bacon, pastrami and chili.

But for game day, let’s keep it traditional, because the intensity of Philly sports fandom is matched only by the true dedication to this perfect sandwich. Walton sticks with the Whiz, and we agree. “The gooier and the messier, the better,” she says. And Pop’s just launched catering for the first time ever, packing sandwich platters and other goodies just in time for Super Bowl Sunday. You can also order your favorites for delivery on the major apps, another new feature for this classic Vegas eatery.

Pop’s Philly Steaks, popscheesesteaks.com.

Kansas City’s Burnt Ends

Though it isn’t as easily defined as Carolina’s vinegar-sauced pork shoulder or Texas’ obsession with brisket, Kansas City’s barbecue legacy is as sound as any American region’s. And its burnt ends, which originated at the legendary Arthur Bryant’s restaurant, might be the most iconic single dish of the city. Affectionately popularized by the journalist Calvin Trillin, these smoky, crispy bits of beef brisket aren’t readily available at the average Las Vegas ’cue joint, but the Arkansas-style Rollin’ Smoke serves up a ridiculously rich, saucy and sweet version at its three local restaurants.

“There are a lot of different ways to do it, but we use the fat cap of the brisket,” manager Josh Strickland says. “We chop the whole thing up for our chopped brisket, so you get the bark, the fat, everything mixed in, and we slice off the fat cap for the sliced brisket so it’s leaner, but our burnt ends are pretty fatty, and some people don’t use that part the way we do.”

The Rollin’ Smoke crew chops the smoked, fatty brisket into two-inch squares, re-smokes them for 20 minutes or so, then tosses the tasty bits in a searing hot pan with the signature Mama’s Sweet Sauce, caramelizing them into dark nuggets of crunchy, chewy bliss.

Chiefs fans looking for some big game burnt ends would be wise to recognize that Rollin’ Smoke is big on sports, thanks to its kiosk locations at Allegiant Stadium and T-Mobile Arena, and Strickland says his team fed several other teams (the Broncos, Bengals and Ravens) when they came to town to play the Raiders.

Rollin’ Smoke Barbeque, rollinsmokebarbeque.com.

Click HERE to subscribe for free to the Weekly Fix, the digital edition of Las Vegas Weekly! Stay up to date with the latest on Las Vegas concerts, shows, restaurants, bars and more, sent directly to your inbox!