12 Pennsylvania Cheesesteak Joints Outsiders Never Quite Get Right
If you think every cheesesteak tastes the same, Pennsylvania will change your mind fast. There are unspoken rules here, and missing one can make a good sandwich feel off. From roll choices to the way onions hit the griddle, these details matter more than you expect. Let this list help you order like a local and love every bite.
1. John’s Roast Pork, Philadelphia
Locals know this little shack punches far above its size. The cheesesteak here rides on a seeded roll with sturdy chew, soaking up drippings without collapsing. Order provolone, trust the chop, and let the meat speak.
Outsiders often crave flash, but patience rewards you. The line moves steadily, and the grill work is meticulous. Ask for onions cooked down just right, and skip overly fussy add ons that drown balance.
2. Dalessandro’s Steaks, Roxborough
At Dalessandro’s, the chop is king. Steak is minced fine, delivering a juicy, even bite that surprises first timers expecting thick strips. The roll hugs everything without leaking, so every mouthful feels composed.
Be ready for a line and a counter show. Order fast, get onions and hot cherry peppers, and choose provolone if you want cleaner savor. Outsiders sometimes overstuff or under season, but balance wins here.
3. Steve’s Prince of Steaks, Northeast Philly
Steve’s serves long ribbons of ribeye, not chopped to oblivion. That ribbon texture gives you meaty pull and a clean cheese melt. Outsiders often expect heavy chop, but here the glide matters.
Order American or provolone if you want clarity, and keep toppings minimal. Onions are sweetly griddled and tuck into the folds. The roll is tidy and airy, making big bites surprisingly delicate and neat.
4. Tony Luke’s, South Philadelphia
Tony Luke’s built a following with sturdy rolls, griddle-seared ribeye, and options that still feel classic. Outsiders sometimes bury the steak under sauces. Instead, try sharp provolone for bite and depth.
If you want heat, add long hots for a clean zing. Onions should be caramelized lightly, not jammy, so the beef stays center stage. The sandwich carries well, so you can take it to the waterfront and enjoy.
5. Geno’s Steaks, South Philadelphia
Geno’s is neon bright and unapologetically showy. Outsiders sometimes assume it is only a photo op, but the steaks deliver when you keep the order tight. Go onions and American for a classic, balanced finish.
The line can be brisk, so know your words: wit or witout onions, cheese choice ready. Do not drown it in condiments. The roll stays crisp, the steak stays tender, and every bite lands cleanly.
6. Pat’s King of Steaks, South Philadelphia
Pat’s claims the origin story and keeps a straight ahead formula. Thin sliced steak, quick chop, and a roll that handles late night traffic. Outsiders miss the rhythm and overcomplicate the order.
Say wit or witout, choose cheese, then step aside. Cheese Whiz is iconic, but provolone creates a firmer structure. Add banana peppers if you want acidity, and let the meat’s juices season the bread naturally.
7. Ishkabibble’s, South Street
South Street energy meets griddle craft at Ishkabibble’s. Outsiders sometimes chase novelty here, but the straight cheesesteak with onions delivers best. The roll is soft yet resilient, soaking up drippings without sog.
Pair it with the famous half and half for sweet counterpoint. Go light on extra sauces to keep textures tight. Peppers can add brightness, but let the steak and cheese anchor the experience with warmth and chew.
8. Angelo’s Pizzeria South Philly
Angelo’s bakes its own rolls, and that changes everything. Structure, aroma, and sesame crunch elevate each bite. Outsiders who underestimate the bread miss the point.
Order sharp provolone for tang, onions for sweetness, and long hots for smoke and heat. The steak is juicy and chopped with intention, not mushy. Every component lands in proportion, so your last bite tastes as balanced as your first.
9. Mike’s Steaks, University City
Near campus, Mike’s nails the dependable everyday cheesesteak. Outsiders expect gimmicks, but simple works here. The chop is medium, preserving texture without spilling everywhere.
American cheese melts silkily into the crevices, and onions are softly sweet. Ask for the roll warmed to keep edges crisp. With steady turnover, everything hits the griddle fresh, making late night bites surprisingly bright and comforting.
10. Jim’s South Street (Reopened)
Jim’s return brought back a beloved rhythm. The griddle perfume of onions and steak pulls you in from the block. Outsiders often go heavy on extras, but restraint helps the meat shine.
Provolone offers clean sharpness, while Whiz brings nostalgic cream. The roll is sturdy and slightly glossy, perfect for a proper press. Order confidently, keep toppings tight, and you will taste exactly why locals missed it.
11. Original Tony’s Place, Northeast Philadelphia
In the Northeast, Tony’s Place serves a no fuss cheesesteak that wins with balance. Outsiders might overlook it for flashier names, but locals know. The beef is juicy, the chop medium fine, and the roll carries beautifully.
Onions are lightly browned, offering sweetness without overpowering. Choose American if you like a creamy finish or go provolone for a firmer bite. Keep extras simple, maybe a side of long hots for contrast.
12. Carmen’s Famous Italian Hoagies and Steaks, Reading Terminal Market
Inside Reading Terminal Market, Carmen’s juggles speed and quality. Outsiders may get overwhelmed by the crowd and over order. Keep it classic with onions and provolone or American.
The griddle sees constant action, so steak comes hot and fresh. The roll is soft with light chew, catching juices without meltdown. Add hot peppers at the counter for a polite kick, then find a corner and savor the market buzz.
