Pat’s and Geno’s - there’s a new way to enjoy a cheesesteak on East Passyunk Avenue. Noir has just debuted a cheesesteak pot pie, made with ribeye, caramelized onions and mushrooms plus cheddar, provolone and American cheeses. Think all the meaty, cheesy goodness of the sandwich, except baked in in a crock and topped with a flaky crust instead of tossed on a hoagie roll.
This is the second cheesesteak pot pie for the city, joining the one Matt Levin created at Square Peg. Noir chef Marco DeCotiis is an avowed pot pie fanatic, however, so the South Philly version is bound to be a winner. It’s only $12, and is available Tuesday-Sunday for dinner (267-319-1678).