Quick bites in Anchorage: Satisfying smash burgers, considerable cheesesteaks and a bounty of birria
Restaurant review by Mara Severin, June 29, 2023, from Anchorage Daily News
This is an installment of quick bites, an occasional feature that collects short write-ups of surprising forkfuls, unsung eateries and hidden gems on ordinary menus. Believe me, I could happily write a thousand words about a single ice cream cone, a perfect bite of corned beef hash or a beautifully balanced breakfast burrito. But when it comes to food writing, sometimes just enough is as good as a feast.
Mammoth Cheesesteaks
I have been excited to try Mammoth Cheesesteaks since they opened their doors — on wheels — in 2021. I finally caught up with them holding lunchtime court in the parking lot of Credit Union 1 on Abbott Road (don’t snooze on this location for rotating food trucks throughout the summer). I’m so glad to finally be in the know.
Their menu is straight and to the point with three varieties of cheesesteaks, one rotating special, truffle fries, and garlic cheese curds. I ordered one of each of the sandwiches because I’m the consummate journalist with a profound respect for thorough research. I also ordered the cheese curds because … cheese curds.
You can opt for either Cheez Whiz or provolone on each sandwich, and I chose Cheez Whiz for the Original Philly and provolone for both the Pepper Steak and The Mammoth varieties.
Full disclosure: I have never eaten an authentic Philly in Philadelphia. In fact, I have only been to Philadelphia once and I was 9 years old. I carry absolutely no Philly credibility. In other words, Philly fans, don’t at me.
The marketing meeting to name the food truck must have been pretty short. The cheesesteaks are, in fact, mammoth. I cut each sandwich into thirds and even a few bites of each made for a big lunch. Do not read this as a complaint.
The Original Philly, the simplest by far, stuffed with steak, onion, and Cheez Whiz, is gooey, juicy and decadent. However, the Cheese Whiz adds a fair amount of additional salt to an already salty dish. Highly seasoned, I would call it, and that, for me, is saying something. My husband always says that if I were a deer at a salt lick, I would pronounce it to be underseasoned. So, plan to eat this sandwich with an ice cold beer if one’s handy — Mammoth makes stops at Onsite, Brewerks and Girdwood Brewing Co., among others.
This leads me to the Mammoth, which is stuffed with steak, bacon, mushrooms, green peppers and onions. I would definitely recommend choosing provolone for this overstuffed behemoth, especially in light of the additional salt from the bacon. I might even doctor it up with fresh or candied jalapenos to cut through the salinity. This sandwich is almost comically huge and I was sure that eating it would be a Dagwood-style mess. But the meat is so tender, well portioned and properly trimmed, the vegetables are so meltingly soft and caramelized, with the cheese acting as a delicious binder, that it’s actually quite tidy to eat.
Which leads me, like Goldilocks, to the third, just-right sandwich: the Pepper Steak. All three sandwiches were delicious, but the Pepper Steak is, for me, perfection. The earthy sweetness of the peppers and onions cut right through the richness of the steak and cheese, making for a decadent but beautifully balanced sandwich. Like the others, this is a well-thought-out piece of sandwich architecture. Overstuffed and plentiful, the sandwich holds together, and I think could even be eaten with one hand.
Which brings me to the garlic cheese curds. I have three things to say about them. 1. I loved these crispy, melty, delicious morsels of cheese. 2. Do not plan on any kissing, whispering or elevator conversations after eating these. And 3. The little bag they come in fits nicely into the cupholder in my car. So do with that information what you will.
Mammoth Cheesesteaks
I have been excited to try Mammoth Cheesesteaks since they opened their doors — on wheels — in 2021. I finally caught up with them holding lunchtime court in the parking lot of Credit Union 1 on Abbott Road (don’t snooze on this location for rotating food trucks throughout the summer). I’m so glad to finally be in the know.
Their menu is straight and to the point with three varieties of cheesesteaks, one rotating special, truffle fries, and garlic cheese curds. I ordered one of each of the sandwiches because I’m the consummate journalist with a profound respect for thorough research. I also ordered the cheese curds because … cheese curds.
You can opt for either Cheez Whiz or provolone on each sandwich, and I chose Cheez Whiz for the Original Philly and provolone for both the Pepper Steak and The Mammoth varieties.
Full disclosure: I have never eaten an authentic Philly in Philadelphia. In fact, I have only been to Philadelphia once and I was 9 years old. I carry absolutely no Philly credibility. In other words, Philly fans, don’t at me.
The marketing meeting to name the food truck must have been pretty short. The cheesesteaks are, in fact, mammoth. I cut each sandwich into thirds and even a few bites of each made for a big lunch. Do not read this as a complaint.
The Original Philly, the simplest by far, stuffed with steak, onion, and Cheez Whiz, is gooey, juicy and decadent. However, the Cheese Whiz adds a fair amount of additional salt to an already salty dish. Highly seasoned, I would call it, and that, for me, is saying something. My husband always says that if I were a deer at a salt lick, I would pronounce it to be underseasoned. So, plan to eat this sandwich with an ice cold beer if one’s handy — Mammoth makes stops at Onsite, Brewerks and Girdwood Brewing Co., among others.
This leads me to the Mammoth, which is stuffed with steak, bacon, mushrooms, green peppers and onions. I would definitely recommend choosing provolone for this overstuffed behemoth, especially in light of the additional salt from the bacon. I might even doctor it up with fresh or candied jalapenos to cut through the salinity. This sandwich is almost comically huge and I was sure that eating it would be a Dagwood-style mess. But the meat is so tender, well portioned and properly trimmed, the vegetables are so meltingly soft and caramelized, with the cheese acting as a delicious binder, that it’s actually quite tidy to eat.
Which leads me, like Goldilocks, to the third, just-right sandwich: the Pepper Steak. All three sandwiches were delicious, but the Pepper Steak is, for me, perfection. The earthy sweetness of the peppers and onions cut right through the richness of the steak and cheese, making for a decadent but beautifully balanced sandwich. Like the others, this is a well-thought-out piece of sandwich architecture. Overstuffed and plentiful, the sandwich holds together, and I think could even be eaten with one hand.
Which brings me to the garlic cheese curds. I have three things to say about them. 1. I loved these crispy, melty, delicious morsels of cheese. 2. Do not plan on any kissing, whispering or elevator conversations after eating these. And 3. The little bag they come in fits nicely into the cupholder in my car. So do with that information what you will.