March 24th is National Cheesesteak Day, which feels like the perfect excuse for a bold claim to be tested properly. When Hotel Valley Ho quietly insists that its ZuZu R+R cheesesteak is the best in Arizona, we did what felt necessary. We took them up on it.
And we didn’t come alone. At the table sat former famed Philadelphia Eagles quarterback Donovan McNabb, celebrity Chef Beau MacMillan, and NFL legend Mark McMillian.
Donovan may still bleed Eagles green… “you can’t shovel sunshine,” he joked… but Arizona is home.. Paired with Mark McMillian’s long-standing ties to the Valley, the table felt equal parts Philly credibility and local pride.
“When I first got drafted to the Eagles, everyone said, ‘You gotta get a cheesesteak.’ That was years ago. And biting into this right now… it brings you right back to Philly,” said Donovan.
From the jump, this wasn’t a polite tasting. It was loud, honest, funny, and deeply informed… the kind of table where food, memory, and competition collide.
The cheesesteak itself was already familiar to some. “I’m not gonna lie,” Chef Beau said, looking down at the plate. “This isn’t my first cheesesteak at the Valley Ho; I’ve had at least four or five.”
The foundation of the sandwich started with Vice President and General Manager Ronen Aviram, an East Coast kid at heart who took the idea of a cheesesteak personally. He froze bread from Philadelphia and brought it back to Scottsdale so the team could study it. That obsession eventually led to a collaboration with Arizona-based Noble Bread, resulting in a custom sesame roll built specifically for ZuZu; soft, structured, and sturdy enough to hold everything together.
“The bread is like rice to sushi. The bun to a burger. You can go to Philly and ask thirty people where the best cheesesteak is and get thirty different answers. But when you get a roll like this; fresh baked, sesame on it… it brings you back,” says Donovan.
At the flat top, Executive Chef Russell LaCasce worked with quiet focus. “The goal was to take something traditional and classic and make the best version of that idea.”
Authenticity drove every decision, especially the cheese. Cooper Sharp White American melted directly into the meat, folded in so it became a binder instead of a topping. A house-made whiz followed, because, as Chef LaCasce put it, “a lot of people won’t eat a cheesesteak if whiz isn’t part of it. Whiz is a must.” (Queue your mouth watering.)
Mark McMillian also played on the Eagles, so his review was legit.
“Seasoning is perfect. Cheese is excellent. The peppers surprised me,” Mark said. “I’m not a pepper guy, but they’re sweet.”
For Donovan, it was the balance that stood out.
“The ratio is key... meat, cheese, bread.”
He took another bite, then laughed. “This is one of my favorite cheesesteaks outside of Philly. When you start getting specific with the cheese like this, that’s chef talk.”
And Chef Beau’s review… 5 stars.
“The cheese is just bursting,” Chef Beau said. “And the sesame on that roll at the end… it hits.”
Someone joked about eating too fast. Someone else laughed about burning their fingers.
“It’s a roller coaster,” Donovan said at one point, smiling. “And I mean that in the best way.”
For Chef LaCasce, those reactions mattered as much as the technique.
“You can cook the most high-end food in the world,” he said, “but if you put as much care into something simple like a cheesesteak, the emotional connection can be even stronger. It’s not about what’s left to add; it’s about when there’s nothing left to take away.”
That emotion carries through the entire month of March. For every cheesesteak sold at ZuZu, a 10% will benefit the Caris Sports Foundation, founded by Donovan and his wife Roxi McNabb. On March 24th, National Cheesesteak Day, 20% of every sandwich sold will go to the foundation.
“Our foundation helps young athletes who lack resources cover fees, travel, and access to club sports. We get emails from families all the time,” Donovan said. “Single parents. Kids who can play but just don’t have the means. This helps put them on the same platform as everyone else. That’s what this is about. Bringing joy. Giving kids a chance.”
Chef Beau looked around the table, then back at the sandwich. “So yeah,” he said. “If every cheesesteak in March helps do that? We need to blow this thing out of the water.”
Stock up on cheesesteaks for the month of March and support the Caris Sports Foundation at their 6th Annual Golf Tournament on April 17th, 2026. Sponsorships and Foursomes are still available: carissportsfoundation.org