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Phillys in atlantic highlands

Has anyone been to this tiny hole in the wall? It has been on my list for a while now.

Much like BBQ, pizza and burgers I suppose cheesesteaks are really subjective.

Due to a lack of decent steak sandwiches nearby I actually bought a deli slicer and shave my own ribeyes LOL

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  1. It's been a while, but i Went a few times. Was pretty good. Alittle on the greasy side.. but sometimes that's good with a Cheesesteak.

    Steakzilla's in Woodbridge is Excellent.. I'm not sure how far of a ride that is for you though.

    2 Replies
    1. re: coldsolderjoint

      Oh.. how do you get paper thin slices? Do you chill it in the freezer for awhile and run it through your slicer with a razor sharp blade? Commercial grade slicer? Every time i try slicing meat super thin, it just all falls apart.

      1. re: coldsolderjoint

        I buy cosco ribeyes and freeze them. They come out great and you can make them just right with your desired ratio of meat, cheese and bread.

        The slicer is not commercial but if I had to do it again I probably would get a commercial one. I use it all the time. I make chicken cheese steaks sometimes too. I slice porkroll, sopressata, zuchini, eggplant, onions, peppers, etc etc.

        I would definitely recommend one! The commercial ones are usually quite large though so that is why I didn't get one for my smaller kitchen.

        coldsolderjoint, thanks for the reply. I will report back when I get there.

    2. Been to phillys twice. For a cheesesteaks aficionado like me here's the low down. Meat quality is excellent bread is the standard soft sub bread . What I liked was it tasted excellent but the half was a little light on the meat and the bread overwhelmed it. The next time I got a whole and it was much better . It was a half pound of excellent flavor top round. I know it's against tradition to get anything over than cheese wiz and fried onions. I prefer provolone California style which is let Tom fried onion and mayo. Don't knock it till you try it. Next time I will order fewer onions ...they loaded it up to the gills to the tipping point and they sliced the roll all the way through so everything flew out of it and made a huge mess. They offer all options to put on it as well as chicken cheese steaks and the roast pork broccoli Rabe with sharp provolone . I think you can get a great sandwich here just heed my warning get the whole cheesesteak tell them easy on the onion and dont slice the bread through. They use Hellmans too . The place is on west avenue right across
      From Burger King. This is housed in one of my favorite dives of all time . Frank and Jeans. Best cheesesteak I ever ate.
      From the burger crap I mean king.

      5 Replies
      1. re: livingloving


        Did you get the roast pork yet or just two cheesesteaks?

        Is the wiz decent? I have seen some awful renditions in my day

        1. re: corvette johnny

          Ut oh.. are we discussing Cheese Whiz again on chowhound??! *awaits purists*

            1. re: Mr. Bingley

              ROFL! At Hurricane Harbor on Sunday, we had their version of cheesesteaks. The "cheese" choices were Wiz, and American. That's it. I chose WIz. At least it doesn't have the consistency of plastic and smell like feet.

          1. re: corvette johnny

            Here is my input into "whiz".....The Pour House Shrewsbury and the Sitting Duck (sister locations) have a cheesey spread they put on their bar sandwiches/burgers which is about the most tasty cheese gloop I have ever had. This is about the only place I will have that pasty yellow stuff.

        2. On a side note to this topic I had a cheese steak at the Haskell yesterday at one of the grill booth's set up outside. It was arguably one of the WORST "Philly Cheese Steaks" I have ever had. Nothing more than Steak-Um's and cheese wiz, horrible.

          1 Reply
          1. re: jrvedivici

            Steakums are the WORST. I have no idea how they even stay in business.

          2. I live in Atlantic Highlands and have been looking for a reason to visit Phillys. On Saturday I bought a steak sandwich with provolone, onions and hot peppers to go to eat at home.

            The best way for me to describe the sandwich was that it was very bland. The sub roll was nothing special and the steak had little flavor. They gave me whole cherry peppers on the side that were not at all hot. For $ 9 it was disappointing. I shall never return.

            1. Sort of on the topic.....

              If anyone is in long branch, rockafellers makes a tasty cheesesteak pizza. This thing is heavy! 2 slices and you are done. A large pie weighs several pounds lol

              1. So I finally got around to going here.

                I ended up trying the wiz over American or provolone. I was pretty impressed...not an epic steak but pretty darn good. It was a decent size for 8.50 and the meat was not skimpy. I actually liked the quality of the meat...not stringy and cheap like some places. It is bottom round. I suppose with the price of rib eyes today that it doesn't' make sense to buy that cut.

                They have a roast pork with broccoli rabe and sharp provolone that is apparently their specialty. I will stop back to try that too. Regarding this sandwich, there was a note about Adam Richman in there (and his new best sandwhich in America show.) Did he visit there yet or does he plan to visit? I should have asked but I just forget as I was waiting.

                1 Reply
                1. re: corvette johnny

                  hey cj

                  Note was prolly due to AR picking the Dinic's version of that roast pork sandwich as his best in America.

                  U have sparked my interest as I was just in Philly yesterday and wish I had gone to Reading Terminal 4 a Dinic's sand instead of the fancy meal we had.

                2. Finally got a chance to try Philly's out last week . I tried Roast Pork sandwich with Broccoli Rabe. My all-time favorite version of this sandwich was at Bay Ave. Trattoria. They called it the 'Oscar'. It was made with sliced pork loin, and had a ton of garlic on it. At Philly's
                  the pork is roasted for 8 hours, and pulled ala pork bbq, still very moist. I ordered it with the sharp provolone, and was told it came with an Italian long hot pepper, either on the side or on the sandwich. I chose on the sandwich. I loved it. My next visit is for a cheesesteak - no whiz for me though, it'll be either American (solid cheez whiz) or provolone.

                  7 Replies
                  1. re: drubenero

                    That steak tip sandwich thread got me hungry, so I stopped by Philly's yesterday and was really surprised.

                    Two new people working the front. I suspect a change in ownership? But I did not confirm.

                    Steak Quality was re-markedly improved, and it was excellent. Crucify me if you wish, but they have the steak-juice and whiz mixture almost exactly the same as Philly. The sandwich was served on a nice piece of itailian bread, and wrapped tightly in white paper. Plenty of sweet onions complimented the steak and cheese masterpiece.

                    I am really excited to go back again.

                    Fries appeared to be fresh cut steak fries. They where fried properly, but did have a lighter than normal appearance. The pleasant woman at the counter instructed me to keep the bag open as i drove home, so the steam would not make the fries soft. A blessing and a curse, as I was driving, the fries crisped up, and I ate a good portion of them before I got home.

                    The food was prepared very fast. The woman told me 6 or 7 minutes, and I think it was even faster than that. She also gave me a menu and told me to call ahead to save time... it would be done before I even got there if they keep up this pace. I'm going to try it again and report back.

                    Picture is from my phone with poor lighting.

                      1. re: equal_Mark

                        Glad you liked it Coldsolder. I went to copper canyon last night so I have to keep it cheap tonight and might have to swing by Phillys. I haven't been in a while. The last cheesesteak I had there wasn't great but it appears they are back on track. The last few visits were other subs.

                        yes...plenty of seats Mark. If you can I'd try to go with someone so you can split a cheese steak and the italian Roast pork (try a half of each.)

                        The chicken murphy steak is pretty interesting.

                        Make sure to try the roasted pepper or hot cherry pepper. It comes complimentary (choose one)

                        1. re: corvette johnny

                          I live 5 min away so hopefully this becomes a regular for me. Wife is starting up again with the diet stuff so idk how that will play out...lol

                          I know the place was for sale for a long time.. I didn't inquire.. But I assumed new owners.. I could be totally off base on that though

                          1. re: coldsolderjoint

                            I had a wiz steak and the Italian Roast pork sub recently...both really good. I think this place has found their stride. Its a little on the expensive side but what isn't these days?

                            1. re: coldsolderjoint

                              Has anyone tried the cheese steak at the Dawg House? I just read that it won the best cheese steak in Monmouth county.


                              They are doing fat sandwiches too.

                              1. re: corvette johnny

                                From their facebook:

                                To all our customers we have closed our Belford location and are moving to Red Bank we should be open this October and will post updates on our page be sure to check in frequently! We will see you all soon and have a great summer;)