When pals Damian Walsh, Kevin Donnelly and Paul Monzon joined forces to open a cheesesteak spot, they searched high and low for a cow statue for their roof. After connecting with the proper bovine in Southampton, they brought it back to Island Park and hoisted it on high. “We wanted to be a landmark,” Walsh said.
The new Ribeye Bros. Cheesesteaks is also the culmination of culinary research involving multiple trips to Philadelphia, where the three sampled cheesesteaks citywide. In the end, they decided to go with rib-eye as their meat, alighting on a 10-inch hero roll from a Farmingdale baker as the bread of choice.
Cheesesteak sandwiches (half $5; whole $8.50) are made to order. Choose from either thinly sliced rib-eye or sliced grilled chicken, adding grilled onion, cheese — such as provolone, Cheddar, pepper jack or Cheez Whiz — as well as lettuce, tomato, red onions, jalapeños and more. Finish with a sauce, such as ketchup, jerk, BBQ or horseradish, and, perhaps, an extra ($1 each) like bacon, mushrooms, broccoli rabe — even a fried egg.
Also on the menu: Salads ($6.95 to $7.95) and composed sandwiches, such as the “my brother from another mother” made with rib-eye or grilled chicken, sauteed broccoli rabe, roasted red peppers and provolone ($8.95).
Crucially, the place makes milkshakes using Hershey’s ice cream. ($3.95-$4.95) in an array of flavors that always includes chocolate, vanilla and strawberry and sometimes features such varieties as Moose tracks, mint chip and cake batter.
There's only standing room indoors, but outside, there are tables set up in good weather. Most of the business, though, is takeout and delivery, Walsh said.
Ribeye Bros. Cheesesteaks is at 4455 Broadway, Island Park, 516-889-9449.