Anyone in San Diego will tell you that you can't go far without seeing a Jack in the Box fast food restaurant. It's been a staple of my fast food rotation for decades, offering a mix of familiar staples like jumbo jacks and curly fries along with unexpected, but still delicious items like tacos and french toast sticks. Jack in the Box is known for its signature spokespeople and its unique advertisements, the thing I always come back to is the variety. You can fill a craving you normally can't at other places at Jack in the Box, and now that includes a trip to Philadelphia.
I recently had the opportunity to visit Jack at Box headquarters in San Diego – a place I've driven by many times but never thought I'd get a chance to go inside. At the time, it wasn't clear what I was visiting Jack in the Box for, but eventually I learned that they were making one of the restaurant's newest limited-time offerings, the Philly Cheesesteak.
It wasn't just your average flavor, though; We were actually going to make a new Philly cheesesteak. After guidance from Jack's Head Chef, Ciaran Duffy, we were put to work. Our mise-en-place was prepared ahead of time – a mixture of shaved ribeye steak, onions and peppers – and then we took it to the flattop grill to add some color (and more flavor) to the trio while we toasted the pre-buttered hoagie roll.
After hastily cooking, we returned to our stations to assemble the meat, peppers, onions on a roll with three slices of Swiss-style cheese and the unexpected. Duffy said he likes his sandwiches a little sauce-y (and who doesn't?), so Jack's version of the Philly cheesesteak gets a little mayonnaise spread on the bun. It might be a little outrageous, but it offers a Jack in the Box twist on the classic.
For me, the addition of mayo paid off, as the Philly cheesesteak was absolutely delicious. The combination of melted cheese and ribeye sold me on this being a high-quality cheesesteak, but the added fat pushes it over the top. The onions and peppers get lost a bit in the creaminess of the cheese, mayo, and meat, but there were little pops of flavor when I took a bite of the mixture.
I can definitely say that I am a fan of the Philly Cheesesteak that Jack in the Box has put together. The softness of the roll brings everything together, and the quality of the meat was excellent. I always appreciate it when Jack's takes a big swing, and for me, that usually means a visit to the drive-thru to see what they're cooking. In this case, though, it was me cooking, and I'll admit that there's something special about making your own version.
If you're not into Philly cheesesteak, but want a similar flavor, Jack in the Box has a Philly-style version of Bonus Jack with Swiss-style cheese and a pepper/onion blend.
I'll always go back to Jack in the Box for the classics – Sourdough Jack, Breakfast Jack, and the incredible deal of those two tacos. But I appreciate it when they offer something unexpected and give it a slight twist. The Philly Cheesesteak is exactly that, and I'm not ashamed to reveal that I've had another since leaving HQ, and I'll probably get a few more before it expires.
