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Tony Baloney’s Food Truck Reaches Finals in ‘Live with Kelly & Michael’ Contest [UPDATE]

Live with Kelly and Michael

And then there were two….food trucks out on the streets of Manhattan, outside the studio of the “Live with Kelly and Michael” Show.

The food truck from Tony Baloney’s, the popular eatery in Atlantic City inlet neighborhood has advanced to the finals in the national food truck sandwich competition.  “The Mustache mobile” cruised through the semifinals on Wednesday’s show.

Friday, the Mustache Mobile Cheesesteak takes on the Pulled Pork Tacos from the “What The FORK” food truck from in Scranton, PA.  Live with Kelly and Michael airs weekdays at 9 a.m on 6ABC. The grand prize winner gets $20,000.

Chef Mike Hauke did a bang-up job on the show,  not only while showing the hosts how cook his cheesesteak creation,  but also in singing the praises of Atlantic City and its food.  Way to go, Mike! Good luck to the Mustache Mobile Cheesesteak, but I’m afraid I’ll have to order mine without all those chipotle peppers.  Holy smokes!!!

Click here to watch videos of the two finalists and their sandwiches.

Here is Chef Mike Hauke’s Mustache Mobile Cheesesteak recipe.

Truckin’ Amazing Cook-off: Mustache Mobile Cheesesteak


8 oz thinly sliced beef sirloin

1 Tablespoon vegetable oil

¼ Spanish onion, sliced

Juice of 2 limes

Pinch of Kosher salt

4 chipotle peppers in adobo sauce*

1 cup mayonnaise

4 cloves fresh garlic, chopped

4 oz Mexican Oxacan string cheese or mozzarella cheese, grated

Crusty Sub roll, cut in half to open up

Iceberg lettuce to go on Sub Roll

Slice tomatoes to go on Sub Roll

Chopped cilantro, to garnish

Chili powder, to garnish

*Chipotle peppers in Adobo sauce comes in small cans and be found in supermarkets


1. In a large bowl combine the steak, ½ of the lime juice, pinch of salt and 2 chipotle peppers that have been puree smoothly. Set aside.

2. In a blender add the mayonnaise, remaining lime juice, remaining 2 chipotle peppers and pinch of kosher salt. Combine until Smooth. Set aside the chipotle mayonnaise sauce.

3. In a large sauté pan over medium-high heat, add vegetable oil. Add onions and steak with marinade. Cook until steak is brown and shred the steak using spatula and tongs while cooking. Then, to the steak, add cheese, about 2-3 Tablespoons chipotle mayonnaise sauce, cook and fold all the ingredients together.

4. Open up Sub roll, add lettuce and tomato, and add the steak, cheese mixture. Garnish with cilantro and dust with chili powder. Serve warm.


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