L.A. NUTRITIONAL VALUES – HOAGIE STEAKOUT

There are few foods in this life or the next to rival a good steak. Until now one of the my biggest disappointments with my life in California, aside from the poor air, the roads packed like rats fleeing a flooded subway tunnel, and the baseless egos, yes, can’t forget those, has been the lack of anything resembling a respectable cheese steak sub.

HOAGIE STEAKOUT opened on Highland in Hollywood, a block south of Sunset. Hoagie is an East Coast term, not to be thrown around lightly, and anyplace to include that in its title deserves a look. But the sandwich itself is the finest I’ve had in the West (eat that Papa Jake’s). The meat is just thin enough to melt but not so thin that it falls apart, spiced to perfection; the cheese is melted perfectly. And the grease, god bless, a true cheese steak should be dripping meat grease into its heavy roll and the hoagies they sling at the Steakout make your hands feel like the hair of that used car salesman your mom met online.

My man Bobby rolled over here 4 times, getting fries and a sandwich, the first day he ate one of their hoagies. They're that good.

The subs lack some of the flavor of the East Coast cheese steaks and the bread could be stiffer to hold up against the onslaught of meat, onions, peppers, and juices and sometimes you get a guy behind the counter who doesn't inspire faith in the quality of the steak. But you’ll never find a better cheese steak in L.A. than Hoagie Steakout. Epic for the stumbling late-night and they even deliver, bike messengers and whatnot at your call. A sign that maybe, just maybe, L.A. is starting to catch on to what the average Jersey fat-ass calls "food".