A contemporary take on the cheesesteak sub shop, The American Cheesesteak Co. was founded on a passion for cheesesteak—a delicious concoction of beef and melted cheese that has become a sandwich of legendary proportions.
Brothers Pat and Harry Olivieri invented the iconic sandwich at their hot dog stand near South Philadelphia’s Italian Market in the 1930s. The cheesesteak became so popular that the pair stopped selling hot dogs altogether, later opening the renowned Pat’s King of Steaks in the place where their stand once stood. Today, Philadelphia has more than 2000 restaurants dedicated to serving this indulgence.
The American Cheesesteak Co. is proud to be the first Vancouver restaurant dedicated to this Italian-American tradition, serving authentic cheesesteaks crafted using the finest ingredients. Our sandwiches—made from tender shaved prime rib, proprietary seasonings, savory cheeses and freshly baked bread—are individually prepared and grilled to order.
In addition to the classic sandwich, we feature specialty cheesesteaks exclusive to The American Cheesesteak Co. These creations are our versions of the venerable classics and are not available anywhere else in North America.
Meet the Chef
Anthony Sedlak discovered his love of food at the age of 13 when he took a shift in a café atop Grouse Mountain ski resort in Vancouver, Canada. Inspired to complete a Culinary Arts program and a four-year apprenticeship, he became a leader in Grouse Mountain’s flagship dining room, The Observatory, by age 19. Anthony eventually went to Europe, working his way up to executive Sous-chef at La Trompette, a Michelin Star restaurant in London. In 2006, he represented Canada at the Hans Bueschken World Junior Chef Challenge in New Zealand, returning home with silver. The same year, he competed in and won Food Network’s Superstar Chef Challenge. He hosted four seasons of the series The Main, with his cookbook based on the program becoming a national bestseller.
Anthony’s approach to the menu at The American Cheesesteak Co. is the same message that he delivers to the public as an ambassador for food: take pleasure in delicious, healthful meals, prepared with simple, natural ingredients.
“We want to wow people with simple flavours produced through flawless technique, bringing to life the story behind the dishes we present at the restaurant,” he explains. “Trends come and go, but classics are forever.”