I read that article and was truly dissapointed that one of the best (or to my mind THE best) cheesesteak experience was overlooked. PUDGE'S 1530 Dekalb Pike Blue Bell (used to be in Norristown till Blue Bell expanded). There, cradled in a run-down stripmall, bravely weathering the oncoming tide of gated communities and million-dollar McMansions which are spreading through the area, rolling over colonial homesteads and picturesque wooded glades is the cheesesteak lover's eden. For those who remember what a cheesesteak in South Philly used to be like before Pat's became a tourist trap and some fool decided that cheese whiz was a food, this is a truly religious experience. Pudge's is the real deal, it's hard to believe that you have to go so far from the 9th st. cradle of the cheesesteak to find the genuine article, but there it is. Several years ago the founder and owner "Pudge" merged with the infinite, but his legacy has been proudly carried on by his loving family. He is memorialized in a caracture framed behind the counter. Pudge's puts a real serving of thinly-sliced, chopped-on-the-grill steak on a spongy Philly roll. No seeds (who wants seeds on a cheesteak?) no broccoli rabe, no crap. The meat is tender, melt in your mouth rib eye piled high with just the right ammount of cheese. The sandwich is just large enough to make my jaw ache trying to stuff the thing in my mouth without being ridiculous. (If you want ridiculous order a "large" it's enough food for two very hungry people.) The onions are diced, sweet and oily. In the bottom of the wax paper-lined plastic basket is always a puddle of grease mingled with melted cheese, as there should be. No dry, sitting-on-the-grill-for-a-half-an-hour-in-a-pile-waiting-for-the-next-customer bits of charred used-to-be-beef will be found in a Pudge's cheesesteak. This is the cheesesteak of lore, the holy grail of greasy artery-clogging Philadelphia culinary tradition, and is well worth the trip.