In a city where cheesesteak traditions are everything, this restaurant in Northern Liberties goes above and beyond the norm by baking their own bread. Sporting a crackly crust, sesame-seeded sourdough arrives with finely seared and salted chopped steak tossed with fried onions, bound with creamy Cooper Sharp American cheese, and, ideally, topped with a long hot pepper for requisite heat. The kitchen also stretches dough into thin pizzas. Consider the Brooklyn-style grandma pie with its buttery, crisp crust, bright tomato sauce and fresh basil. Simple tables in the back provide a fair amount of seating.