Putting the “Philadelphia” in a cheesesteak

Proponents of eating local put together a version of the sandwich with all the ingredients coming from 100 miles or closer.

Some residents and visitors got a unique culinary treat during lunchtime Wednesday. It’s all an effort to promote locally grown foods.

The cheesesteak, onions, cheese, rolls and toppings on the steaks were all sourced from within a hundred miles of Philadelphia. Chef Steve Poses says using homegrown ingredients actually makes the steak taste better.

“The beef that we were using is corn-fed from Landisdale Farms The cow was actually walking around of Monday and now is doing the good deed of making Philadelphia happy with cheesesteaks. We have sweet and hot peppers from Lancaster farms, organic onions, the Colby cheese that we are using is produced within 100 miles.”

Poses says the cost increases by about 20 percent by going homegrown. The demonstration is all part of an effort by the city to promote locally produced foods.

If you want to taste the steaks they will be available this weekend at Ben’s Bistro at the Franklin Institute Science Museum.