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Philly cheesesteak new info?

5 months have passed since latest info on Philly cheese steaks and I would like to eat the best there is in the city. I would like to have *specific* details about what makes you select this cheesesteak as the best. Meat flavor and texture and type, thorough roll description, nature of vegetables and cheese, and general elements of the sandwich (size, price) that makes you say if you will be dying tomorrow, you would want to eat a cheesesteak from x place. Fries commentary also appreciated.

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  1. Oh my god...IT"S JUST A CHEESESTEAK!!!!!

    1. John's is the best if you like your meat chopped, Steve's if you prefer flipped. Provolone is the best cheese choice, and tell the grill man you want your onions well done.

      1 Reply
      1. re: brightman

        Agree about Steve's and John's being the top two, but at Steve's your best cheese order is "both cheeses"--a liquefied white American intermingling with orange whiz. It's sublime.

        John's uses Carangi bread; Steve's I think bakes their own but I'm not 100% sure about that.

        1. Nothing has changed in the last 5 months.

          1 Reply
          1. re: barryg

            This just in.. roast pork with greens and sharp provolone still beats a cheesesteak.

          2. Provolone is great on a hoagie... or on Roast Pork (especially if it is sharp, hand-cut and not the bland deli Provolone you will get on most cheese steaks. Steve's does have some crazy "white American" that liquefies at the slightest heat. It is also melted over fires for cheese fries. Whiz MAY be crap, but it is a tangy addition to a cheese steak, and has been around so long as to be considered traditional,

            Steve's is kind of out of the way, and as a matter of fact so is John's (and keeps funky hours.)

            http://maps.google.com/maps/ms?ie=UTF...

            Check Cosmi's or Sonny's downtown for a good, if not great steak.

            7 Replies
            1. re: phillyjazz

              Agree with your suggestions of Cosmi's and Sonny's as good "second tier" steaks. At Cosmi's be sure to get it on the seeded roll.

              That map is awesome, thanks for sharing. You might want to consider adding Steve's second location just off the Boulevard. They have a third out in the 'burbs somewhere, too.

              One question about the map: Le Bec Fin has a cheesesteak?!

              1. re: barryg

                I have not heard of a Steve's in the 'burbs.

                1. re: crazyspice

                  Its in Langhorne

                  1617 E Lincoln Hwy
                  Langhorne, PA 19047-3010
                  (215) 943-4640

                  1. re: cwdonald

                    Comly is closer for me if I have a craving. Thanks!

                2. re: barryg

                  http://maps.google.com/maps/ms?ie=UTF...

                  Is Le Bec Fin on here ?? I don't see it. Anyway, it is a public map. Feel free to enter your own fav locations !!

                3. re: phillyjazz

                  thanks for the map...flipped steak is one piece of meat, or something?

                  1. re: observor

                    Steaks are either chopped, ot whole. Pat's and Geno's are whole (flipped.) So are Steve's. You need pretty good meat to get away with that. I personally prefer rib eye, but have had good top round and sirloin versions.