OGDEN — The next time you’re longing for an authentic taste of Philadelphia, look no further than right here in Northern Utah.

And if you’re looking for some Philly attitude, you’ll get your fill of both at Chef D’s Philly’s in Ogden.

Owner and operator Troy Detwiler opened his first cheesesteak restaurant in North Ogden in 2012 and later opened another store in Layton.

For now, Detwiler’s main shop is located at 749 Washington Blvd. in Ogden, but he plans on opening a shop in Logan later this year.

Detwiler works alongside his daughter, Alyssa, whom he calls “the next Chef D.”

If you ask Detwiler, he’ll happily tell you about the history of the Philly cheesesteak and its inception in the 1930s at the legendary Pat’s King of Steaks. You could also read about it on the wall right next to the menu.

Detwiler — a classically trained chef — prides himself and his business on using the same ingredients used at the iconic Philly joints. He imports Amoroso rolls from the East Coast and uses ribeye for his sandwiches. Chef D’s Philly’s also feature something rarely seen this far West — Cheese Whiz.

Sweet, sweet Cheese Whiz.

Many sub shops across the country use white American cheese for their cheesesteaks, but Detwiler says the only two kinds of cheese that should be used are either Whiz or aged Provolone.

Chef D's  05

Tony Detwiler, owner and chef at Chef D's Philly's on Washington Boulevard, works the grill on Tuesday, Aug. 21, 2018.

“A Philly should be messy, gooey and full of meat,” Detwiler said. “And that’s what you’ll find here.”

Detwiler draws much of his experience in Phillys from his father, who worked at Pat’s. In his younger days, Detwiler went back and forth between Utah and Philadelphia. The two places couldn’t be more different in geography or attitude, but at Chef D’s, the two coexist in the best way.

Detwiler says his two most popular sandwiches are his original Philly with Whiz and his Italian Philly, which is chock full of ribeye, marinara sauce and Provolone.

If veggies are your thing, locally produced onions, peppers and mushrooms are always fresh and on the menu. All produce used in the store comes from Carlo’s Produce just down the street.

Looking to add some spice to your sandwich? Head over on Wednesdays and Saturdays to snag a Mexi Philly before they’re gone. Detwiler uses cheese curds imported from Mexico to make his own special cheese sauce for the sandwiches.

Chef D’s is open Monday through Saturday from 11 a.m. to 3 p.m. and 5 p.m. to 9 p.m.

Jacob Scholl is the Cops and Courts Reporter for the Standard-Examiner. Follow him on Twitter @Jacob_Scholl or email him at jscholl@standard.net.

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