Best cheesesteak on the way from the airport to the Betsy Ross bridge
I know, another stupid cheesesteak thread. It's like the endless questions about mexican food we get on the Texas boards.
I grew up in Philly, haven't lived there since the mid 80's, will be in town for a family affair in NJ.
Our flight gets in at 12:30, have never been to either John's or Tony Lukes and see that they are not far out of our way.
Leaning towards John's for a CS and a roast pork sandwich with sharp Prov and Broccoli Rabe.
Any other suggestions or am I on the right track? Any specific ordering suggestions?
Used to love Jim's when I lived off 8th and South, but refuse to wait in the long lines and it's too much of a detour.
Thanks
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I can see getting a chicken whatever if you live in the area, but if you're a tourist or in for business and are seeking out a Philly Cheesesteak, chicken is a mistake.
It's like asking what the best steak house is and then ordering chicken or fish.›5 Replies -
Ended up going to John's, it was awesome, we ate a pork with sharp while waiting for the cheesesteak, both items were excellent, among the best I've ever had.
Was waiting to get our rental car when we overheard the people in front asking about a place to get a cheesesteak not far from 95. I gave them the address and ended up sharing a table with them in a light drizzle. Was a little confused when they both got chicken cheesesteaks though. I mean if you're going to make a special trip for this Philly gem, why not get the real deal?
I told the owner the story and he was very appreciative that I steered them his way, went out of his way to thank me again as we were leaving. . Awesome, considering they don't really need the business.›6 Replies-
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re: saeyedoc
last time i went to dallessandro's, i got a steak sandwich, gf got a chicken steak. hers was much better.
also, the one time i went to bobby flay's burger shack, my hamburger wasn't as good as her turkey burger.
i still wouldn't get a chickensteak if i ever made it to john's, but it's not as much of a no-brainer elsewhere. (and yes, i've read the threads on dallessandros going downhill and tend to agree with them).-
re: Bob Loblaw
I would just like to briefly defend Dalessandro's. About 3-4 years ago the original owners sold to a Greek fellow who tried his best to ruin the business. Fired a lot of the long time staff and started skimping on things to save money like providing his own watery, gross hot sauce instead of all the different peppers and hot sauces that they normally provided. Quality went way down hill and it was actually a shame to watch.
Thankfully he didn't last too long and sold to new owners. The new owners have been busting their ass to remove the stench that the middle man left over the business and I think they're doing a great job. They have an excellent selection of beers and sodas that you don't normally see everywhere (4 different brands of black cherry wishniak!), all kinds of different peppers to put on your steak, and most importantly the quality of the cheesesteak is back to where it once was. To borrow a phrase from Mark Twain, the reports of Dalessandro's demise are greatly exaggerated.
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John's is great and much better than Jim's. Go for it. I suggest American cheese on the steak.
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re: saeyedoc
When was the last time you had a prov steak? IMO they are drier and blander than steaks with American cheese. John's suffers less than most though because they use better cheese and the meat is much more flavorful. A provolone steak at Jim's has virtually no flavor as the meat is steamed and unseasoned, the prov is low grade. All personal taste of course.
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re: barryg
I haven't had one with anything but Provolone for over 25 years. There's a guy here who used to work at Gino's, he brings in the Amoroso's rolls and makes the best steak I've had outside the Philly area.
I agree that the sharp provolone is probably best left for the pork sandwich.
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