Picture this: the snow crunches underfoot, the northern lights shimmer overhead, and the smell of sizzling meat wafts through the cold Arctic air. But it’s not your average reindeer stew or fish dish cooking—it’s a Philly cheesesteak. Only this one isn’t filled with thin-sliced beef.
Instead, it’s brimming with locally hunted moose or reindeer meat, sautéed onions, and melty cheese on a fresh hoagie roll. This is the story of how the Philly cheesesteak went wild—and why people thousands of miles from Pennsylvania are loving every bite.
These Arctic cheesesteaks have become a symbol of culinary creativity and cultural fusion, blending American fast-food nostalgia with traditional northern flavors. But how did such a strange food marriage come about?
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From South Philly to the Subarctic
The Philly cheesesteak, born in the early 20th century, has always been associated with blue-collar roots, indulgent flavors, and die-hard foodies. Traditionally made with thin slices of ribeye, onions, and Cheez Whiz (or provolone), all served on a long roll, it has long reigned as one of America’s most iconic sandwiches.
But how did it travel all the way to the Arctic Circle?
The answer lies in migration, curiosity, and a bit of culinary playfulness. American transplants, food-loving expats, and enterprising locals living in Alaska and parts of Northern Canada began experimenting with comfort foods that reminded them of home. However, there was a catch: fresh beef wasn’t always available—or sustainable.
In these regions, moose and reindeer (often called caribou in North America) are traditional sources of meat. Rich in flavor and leaner than beef, they are part of Indigenous diets and have long been hunted for sustenance. The idea to substitute this meat into a cheesesteak was both practical and inspired.
It began as a local adaptation, but word spread fast, and now it’s become a beloved Arctic specialty.
The Meat: Moose and Reindeer in the Spotlight
At the heart of these reinvented cheesesteaks is the meat—and it’s no ordinary meat. Moose and reindeer are wild, free-range animals with diets consisting of local vegetation, which gives the meat a distinctive taste profile. Both meats are leaner, darker, and more robust in flavor than traditional beef.
Moose meat is bold and slightly gamey, with a texture closer to beef but with a deep, earthy richness.
Reindeer (or caribou) is softer, subtly sweet, and often described as more refined.
To prepare the meat for sandwiches, chefs thinly slice or shred it and slow-cook it with onions, spices, and sometimes even wine reductions. Since wild game lacks the fat content of ribeye, some cooks add a touch of butter or oil for richness.
What About the Cheese?
Cheese is where the Arctic cheesesteak diverges even further from its Philly roots. While classic cheesesteaks often rely on Cheez Whiz, provolone, or American cheese, Arctic chefs often improvise.
- Local cheese substitutes: In regions like Northern Scandinavia, cheese made from reindeer milk or goat cheese is sometimes used.
- Sharp aged cheddar is a common alternative for its strong taste that stands up to game meat.
- Smoked cheeses enhance the earthy, outdoorsy feel of the dish.
While some purists scoff at non-traditional choices, most locals and foodies appreciate the fusion of flavor and necessity.
The Roll Matters, Too
Bread in the Arctic isn’t always easy to come by—at least not the soft hoagie rolls associated with cheesesteaks. Bakers and chefs have found creative ways around this:
- Locally baked sourdough or flatbreads are often used.
- In remote areas, frozen imports of hoagie-style rolls are stored for months.
- Some restaurants bake their own sub rolls to approximate the Philly original.
In truth, the bread varies widely, but its purpose is the same: to hold the meat, absorb the juices, and provide a vehicle for the sandwich’s heartiness.
Where You Can Try One
These Arctic cheesesteaks are no longer a secret. Here are some notable spots:
Cold Cuts Café – Fairbanks, Alaska
A food truck turned local institution, known for their “Moose Melt” cheesesteak with smoked gouda.
Aurora Bites – Yellowknife, Canada
Their reindeer cheesesteak comes with caramelized onions, garlic aioli, and aged cheddar.
Sámi Sandwich Stop – Tromsø, Norway
Offering a Philly-inspired sandwich with reindeer, lingonberry jam, and brie.
The Caribou Cart – Nuuk, Greenland
A humble street vendor selling wild game sandwiches with a cult following.
Travelers have started to seek out these locations, not just for the novelty, but because the food is genuinely good.
A Sustainable Choice
One unexpected benefit of this regional twist is sustainability. Instead of relying on imported beef, many Arctic communities are using locally hunted or farmed meat, which supports:
- Lower carbon footprints (reduced transport)
- Traditional hunting economies
- Ethical meat sourcing (wild, hormone-free, pasture-fed)
Indigenous practices of responsible hunting and respect for the land are integrated into how the meat is harvested and prepared, adding cultural depth to the meal.
The Cultural Impact
Beyond taste, these Arctic cheesesteaks are part of a larger trend of food fusion and adaptation. They reflect:
- Survival and creativity in extreme conditions
- A merging of culinary identities: American fast food meets Arctic tradition
- The spread of food culture far beyond its origins
For many northern residents, the sandwich isn’t just delicious—it’s a statement of belonging and ingenuity.
Would a Philly Native Approve?
You might wonder what a die-hard Philadelphian thinks of a reindeer cheesesteak. Some traditionalists might balk, but many food lovers appreciate the adaptation. After all, Philadelphia itself has countless cheesesteak variations—from chicken to vegan to pizza-style.
As one Philadelphia food blogger who visited Alaska said: “It may not be ‘authentic’ by Philly standards, but it’s got heart, flavor, and soul. That’s what counts.”
The Future of the Arctic Cheesesteak
Could these wild versions of the cheesesteak make their way down south?
- Some Arctic restaurants have started shipping vacuum-sealed versions to curious customers. There’s even talk of a Northern-themed pop-up restaurant touring major U.S. cities.
- Food influencers and travel bloggers are catching on, and “moose cheesesteak” is becoming a quirky culinary bucket list item.
- This once-local twist might soon become a gourmet trend in big cities—because when tradition meets innovation, magic happens.
Frequently Asked Question
What does moose or reindeer meat taste like in a cheesesteak?
Moose meat is rich, earthy, and slightly gamey, while reindeer (caribou) is lean, tender, and subtly sweet. Both add a depth of flavor not found in regular beef.
Is wild game like moose and reindeer safe to eat?
Yes. When properly hunted, processed, and cooked, moose and reindeer meat are safe, lean, and nutrient-rich sources of protein. Many Arctic communities have long relied on them.
Can I make a moose or reindeer cheesesteak at home?
Absolutely—if you can get the meat. Many specialty butchers or online wild game retailers sell moose or caribou. Use it as you would beef: slice thinly, sauté with onions, and layer with cheese on a roll.
What cheese works best with wild game in a cheesesteak?
Aged cheddar, provolone, gouda, or any strong, melty cheese complements the robust meat flavors. Smoked cheeses are especially good.
Where can I try an authentic Arctic cheesesteak?
Popular locations include Fairbanks (Alaska), Yellowknife (Canada), Tromsø (Norway), and Nuuk (Greenland). Look for street vendors, food trucks, or cafés offering local game dishes.
Is this just a gimmick or a real culinary trend?
While it may seem quirky, Arctic cheesesteaks reflect a genuine food movement rooted in local traditions and practical substitutions. They’ve been around for years and are growing in popularity.
Why are Arctic cheesesteaks considered sustainable?
They use local, wild-sourced meat, reducing reliance on transported livestock. Many are tied to Indigenous and sustainable hunting practices, making them eco-conscious alternatives to factory-farmed beef.
Conclusion
The Philly cheesesteak has always been about indulgence, identity, and comfort. Bringing that sandwich to the Arctic—and stuffing it with moose or reindeer—might seem like culinary heresy. But instead, it’s a testament to food’s power to evolve, survive, and thrive in the harshest environments. Whether you’re a food adventurer or just someone who loves a good sandwich, the Arctic cheesesteak offers something unforgettable: a taste of wild tradition, wrapped in a bun, and served with pride.
