Mating beef with cheese is nothing new. Cheesesteak sandwiches (and cheeseburgers) have been around forever. But it's only recently that mid-priced restaurants have started adding extra saturated fat to their steaks--10 grams' worth (our estimate) in the case of Applebee's Southwest Steak Skillet. Who knows how much for Bennigan's Bleu Cheese Filet or T.G.I. Friday's Sizzling NY Strip with Bleu Cheese?
The cheese industry has been trying to convince restaurants to sprinkle its curds over their menus for years. Whether the chains yielded to that gentle persuasion or came up with the brilliant cheese-over-steak concept on their own isn't clear.
Sirloin is leaner than most steaks. Applebee's has turned it into a one-pound rack of baby back ribs.
Applebee's: (888) 592-7753. Bennigan's: (800) 727-8355. T.G.I. Friday's: (800) 374-3297.
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|Title Annotation:||Food Porn; Applebee International Inc. introduces Southwest Steak Skillet with cheese|
|Publication:||Nutrition Action Healthletter|
|Article Type:||Brief Article|
|Date:||Jan 1, 2004|
|Previous Article:||Good fit.|
|Next Article:||Food illusions: why we eat more than we think.|
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