DINING FEATURE Big Tony’sWest Philly Cheesesteaks Mantra at Plano restaurant is ‘customers rst’ A nthony “Big Tony” Blaylock deal with is quality.” That commitment to quality
BY STEPHEN HUNT
grew up in west Philadel- phia and moved to Texas in 1995 to start his own cheesesteak business. After learning the ropes, he founded Big Tony’s West Philly Cheesesteaks in 2013 in Allen. Blaylock added stores in DeSoto and Dallas in 2015 and in Plano in 2018. More than two years later, the
includes buying rolls from Amoro- so’s bakery in Philadelphia, which is considered the mark of a real Philly cheesesteak. “Amoroso’s is the staple,” Blaylock said. “When we had the bread short- age last year due to corona[virus], we got bread from dierent places, and people could tell the dierence.” Even if a
No. 8 is a Mushroom Cheesesteak ( 6-inch $6.99 ) that includes steak, sauteed onions, mushrooms and cheese on a fresh Amoroso’s roll with a bag of Utz chips ( $1) . (Photos by Stephen Hunt/Community Impact Newspaper)
Plano location has amassed a legion of loyal regulars whom Blaylock and his sta treat like family. Blaylock said his mantra is sim-
“PEOPLEWANTDIFFERENT KINDS OF CHEESES, SO I FIGURED THEMORE OPTIONS I COULDGIVE THEM, THE BETTER.”
customer wants a dish not on his menu, Blaylock or his sta will make it. “One guy came in and said,’ I want bacon jalapeno
“IF IT’S NOT RIGHT, IT’S NOT INHERE. EVERYTHING THAT I
DEALWITH IS QUALITY.” ANTHONY “BIG TONY” BLAYLOCK, OWNER
OWNER ANTHONY “BIG TONY” BLAYLOCK
ple: customers rst. It is a philosophy that comes from his working 17 years at a public utility and earning a degree from Temple University in business relations. Big Tony’s oers a full array of cheesesteaks, burgers, hoagies, seafood, salads and side items. Big Tony’s also oers monthly specials. May’s special is a Mexican Cheesesteak that includes chopped nacho-breaded shrimp in honor of Cinco de Mayo. “If you walk in that door, you expect to get whatever’s on that menu, and you expect it to be top- shelf,” Blaylock said. “I eat every- thing on that menu. If it’s not right, it’s not in here. Everything that I
cheese fries, but you don’t have it up there,’” Blaylock said. “[I said] I’ve got bacon, jalapenos and fries, so I made it for him.” At the Plano location, top sellers are the No. 15 Broadstreet Chees- esteak (steak, mushrooms, banana peppers, sauteed onions, jalapenos and cheese) and the No. 24 Rocky Cheesesteak (steak, Italian sausage, bacon, sauteed onions, Cheez Whiz, saltiness—when it comes to the bacon and sausage coming together,” said Patrick Green, who manages the Plano location. “People keep coming back for the 24. We probably get 15 or 16 orders of both of those each day.” American and Swiss cheeses). “I don’t know what it is—the
When it comes to cheese, Big Tony’s oers eight dierent kinds.
Anthony “Big Tony” Blaylock is the owner of Big Tony’s West Philly Cheesesteaks, which opened in Plano in 2018.
• Pepper jack • Provolone • Mozzarella • Cheddar
• Swiss • American • Cheez Whiz • Pizza cheese
Big Tony’sWest Philly Cheesesteaks 701 W. Parker Road 469-969-1274 www.bigtonyswestphillycheesesteaks.com Hours: Mon.-Sat. 11 a.m.-9 p.m., closed Sun.
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