Top Cheesesteaks In Philadelphia
600 Wendover St.
Philadelphia, PA 19128
www.dalessandros.comSure, it's a little out of the way from your usual Philadelphia landmarks. But for those in the know, Dalessandro's is absolutely worth the trip out to Roxborough. To locals, this has been the spot for cheesesteaks for a very long time. Here, the ribeye steak is chopped fine and mixed with American cheese (or provolone or Whiz for an upcharge) and chopped grilled onions for $7.25. Rolls are piled high with the juicy meat and there are a variety of peppers ranging in hotness available as garnish. Dalessandro's serves beer, so you can enjoy a cold one while eating your steak or hoagie at the counter or out front under an umbrella.
1219 S. 9th St.
Philadelphia, PA 19147
No article about Philadelphia cheesesteaks would be complete without Geno's. It may have a reputation as being a bit of a tourist trap, but it's undeniable that the South Philly spot with the neon lights has become a city landmark. The original owner of Geno's, Joey Vento, passed away in 2011 after 45 years in the business. Now run by Joey's son, Geno, Geno's continues to serve its cheesesteaks using the same recipe that made the place a Philadelphia icon. Ribeye steak -- never chopped -- is served with grilled onions and cheese on fresh-baked rolls. Choose cheese Whiz, American or provolone cheese for $9.50 and top it with ketchup, mustard or relish available at the counter if you like. Fries and roast pork are also on the menu. Geno's is open 24 hours, seven days a week, guaranteeing that a true Philly cheesesteak is available whenever you're in the City of Brotherly Love.
Jake's Sandwich Board
122 S. 12th St.
Philadelphia, PA 19107
www.jakessandwichboard.comLocated in Midtown Village, Jake's Sandwich shop offers unique twists on Philly classics like cheesesteaks, pork, brisket and more. Since opening in May of 2010, the casual spot has become a neighborhood favorite, and the Philadelphia Business Journal named it "top cheesesteak" in 2013. The standard cheesesteak made with fried onions and provolone is $8.50 (add $1 for roasted long hots), or go for one of the more unusual options with ingredients such as wasabi spread, bacon, all sorts of cheeses and even crunchy peanut butter. And don't miss "The Garlic Bomb," one of Jake's best sandwiches. The popular cheesesteak features roasted garlic spread, sautéed garlic and provolone cheese. Then it's topped with even more garlic, this time fried and crunchy. Straying from the traditional steak, the $10 brisket cheesesteak is a Jake's signature item. Made with brisket that slow-roasts for 12 hours and rests for 24 hours before being hand-carved and seared on the grill, this provolone-topped cheesesteak will have you rethinking the way you eat the Philly staple.
400 South St.
Philadelphia, PA 19147
www.jimssouthstreet.comJim's Steaks has locations in West Philly, the Northeast and Springfield, but the South Street spot is by far the most popular. If the lines that often overflow into the street aren't enough to grab your attention, you'll certainly notice the smell of fried onions and steak wafting out of the two-story building. While the lines are long, Jim's operates like a well-oiled machine with cooks prepared to keep the lines moving quickly. So be ready to call out your order when you're up. Steaks are chopped and available with Whiz, American or provolone cheeses and additional toppings such as sweet peppers, mushrooms, egg and pizza sauce. Complete your meal with a bag of chips and can of soda or beer from the refrigerator and grab a seat at the counter or head upstairs for additional tables. There are plenty of autographed photos of famous visitors to peruse while you eat. Jim's also offers a variety of hoagies made to order, available from a separate line inside.
14 E. Snyder Ave.
Philadelphia, PA 19148
www.johnsroastpork.comLocated in South Philadelphia, John's Roast Pork has been a lunchtime favorite since it opened in 1930. As the name suggests, the roast pork sandwich is the house specialty, but the cheesesteak comes in a very close second. In fact, The Philadelphia Inquirer previously gave John's the honor of being named "best cheesesteak in the region" and the provolone cheesesteak was in the finals for Adam Richman's "Best Sandwich in America." The steak is seasoned well and the cheese and onions are folded into the meat while it's cooked on the grill, resulting in a flavorful and cheesy steak. Sandwiches are served on crusty seeded rolls that are delivered fresh every morning from South Philly's Carangi Bakery. Steaks range in price from $8.50 for a standard cheesesteak ($8 for plain) to $9.75 for the bacon cheesesteak. Other menu choices include hoagies, grilled cheese, soup, breakfast sandwiches and more. John's is only open until the mid-afternoon, so you'll have to plan your visit accordingly. To avoid the lunchtime rush, call to place your order ahead of time and it'll be ready for pickup.
41 S. 16th St.
Philadelphia, PA 19102
www.stevesprinceofsteaks.comSteve Iliescu opened the first Steve's Prince of Steaks at the corner of Bustleton and St. Vincent by the Roosevelt Mall in 1980. After growing up in the Northeast and making trips to Center City to get quality cheesesteaks, he saw the need to bring the beloved Philly favorite to his neighborhood. Three more locations have opened over the years, including the newest Center City spot in 2013 that offers curbside pick-up. Steve's long, thin steak sandwiches are made with sliced ribeye that is grilled whole and served on rolls specially made for the purpose by a bakery in New Jersey. The standard cheesesteak is about $8.33 (prices vary by location) and comes with fried onions and either Whiz or a unique American cheese sauce. Provolone or mozzarella cheese can be added for a little extra, and other toppings include pizza sauce, mushrooms, pepperoni, sweet peppers, hot roasted peppers, lettuce, tomato and bacon. While the steaks are obviously the biggest draw, Steve's also offers additional choices such as chicken cheesesteaks, hoagies, burgers, hot dogs and fries.
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