Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
June 6, 2024

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The unpretentious, glorious South Philly sandwich beckons for bold flavor additions and meat swaps. Culinary modernizations that add global seasonings or unexpected ingredients provide patrons with new experiences in a familiar cheesesteak format. In the cheesesteak’s home turf of Philadelphia, Korea Taqueria ups the culinary ante with Bulgogi Beef Cheesesteak with Salsa Macha. The flavorful sandwich features slow-cooked bulgogi beef, melted mozzarella cheese (in place of provolone), salsa macha chile oil and scallions on a toasted sesame seed roll. The restaurant also offers guests the option to add an extra spicy cucumber kimchi, “if you dare,” as the menu disclaimer advises.

Another way to bring fresh intrigue to the cheesesteak is by putting another protein in place of the steak. For example, swap in a garlic-herb-roasted leg of lamb for the beef, but keep the griddled yellow onion and bell peppers. Switching in Oaxacan cheese shreds and adding a smoked paprika aïoli finishes the dish with an international twist.


About The Author


Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.