When a Cheesesteak Gets Polish-ified: The “Wit or Witowski” at Golem Company Malt House

“It is part ham and cheese, it is part cheesesteak,” Guy Fieri declared, breaking down exactly what makes the Wit or Witowski such a head-scratcher of a sandwich. This kielbasa-meets-cheesesteak creation at Golem Company Malt House proves that sometimes the best dishes come from asking one simple question: what if we put a ski on the end?

The Story Behind the Name

The naming convention here is pure Philadelphia genius with a Polish twist. When you order a cheesesteak in Philly, you get it “wit” or “witout” onions. At Golem Company Malt House, they’ve taken that classic lingo and, as the crew puts it, “Polish-ized” it. Wit becomes Witowski. The result? A sandwich that pays homage to both the neighborhood’s Polish roots and the city’s cheesesteak obsession.

The joint itself started when two real estate buddies stumbled onto a great deal on a pub and thought, “Why don’t we get into the pub and restaurant business?” Joe Forkin, Jim Lyons, and Matt Yak now run this corner bar that operates “at the next level,” serving up good food in a casual spot with a surprisingly formal name.

House-Made Kielbasa: The Foundation

What sets this sandwich apart is that they make their own kielbasa from scratch. The seasoning blend includes paprika, onion powder, coarse black pepper, salt, and fresh garlic—which they specifically noted is different from the granulated garlic they also add. Everything gets mixed into ground pork by hand (“these man hands,” as they joked), then baked at 400 degrees for two hours.

Here’s where it gets interesting: instead of serving the kielbasa as a traditional sausage, they slice the finished loaf almost like lunch meat. Guy was genuinely surprised by this approach, asking “Who would have thought of kielbasa lunch meat?” It’s an unconventional technique that completely changes how the meat cooks on the flat top, allowing it to caramelize and get crispy in ways a whole sausage never could.

The Cheese Sauce and Assembly

The house-made cheese sauce starts with butter and chicken stock—specifically strained from cooking their wings. They add granulated garlic, onion powder, and coarse black pepper, whisking it all together before incorporating sharp American cheese. The sliced kielbasa hits the flat top to caramelize, then gets topped with caramelized onions and finished with that cheese sauce, all served on house-cut double-fried fries.

Guy’s verdict was emphatic: “That is a destination sandwich.” He noted the unique combination of textures and flavors—the crispy kielbasa, the rich caramelized onions, and those big bold flavors you expect from kielbasa but delivered in an entirely new format. Much like exploring Tips on How to Make His Fettuccine Alfre, this dish shows how reimagining classic techniques creates something memorable.

Real Tips from the Kitchen

If you’re inspired to experiment with kielbasa at home, note how they distinguish between fresh garlic and granulated garlic in the same recipe—each serves a different purpose. The two-hour bake at 400 degrees creates that loaf structure essential for slicing. And double-frying those house-cut fries? That’s the same technique that gives you crispy exteriors with fluffy centers, similar to approaches seen in dishes like Roasted Pineapple and Pepper Salsa | Big.

When asked if it’s okay to put this funky Polish spin on Philadelphia’s most prized sandwich, the answer was unanimous: “Everybody loves it.”

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