Why Pennsylvanians Say This Cheesesteak Shop Is The State’s Best Kept Secret
I’ll admit it, I was a cheesesteak snob. I thought I knew the best, sampled the famous, and scoffed at anything less.
Then a friend, a proud Pennsylvanian to his core, dragged me to Dalessandro’s. He didn’t hype it up, he just said, “Try it.” What followed was an epiphany. The perfect balance of tender meat, sweet onions, and gooey cheese was a revelation.
It wasn’t overdone, it wasn’t complicated, it was just… perfect. This is the kind of authentic, no-frills deliciousness that makes you wonder why it’s not shouted from the rooftops.
A Neighborhood Institution Since 1960
William Dalessandro opened his corner shop in 1960, quickly establishing it as a neighborhood fixture. The small storefront at Henry Avenue and Wendover Street became synonymous with quality cheesesteaks made with care and consistency.
For decades, the Dalessandro family maintained their reputation through unwavering dedication to their craft. When Steve and Margie Kotridis purchased the business in 2009, they wisely preserved the recipes and atmosphere that made the shop special.
The transition proved seamless, as the new owners understood what made Dalessandro’s beloved: attention to detail, quality ingredients, and respect for tradition. Today, it remains a cornerstone of Roxborough’s identity and Philadelphia’s cheesesteak legacy.
The Perfect Cheesesteak Formula
What sets Dalessandro’s cheesesteaks apart begins with their signature chopping technique. Unlike competitors who leave steak in larger pieces, their grill masters finely chop the ribeye, creating a unique texture that absorbs flavors perfectly while maintaining juiciness.
The meat-to-roll ratio strikes an ideal balance – substantial without being overwhelming. Their Amoroso-style rolls provide the perfect vessel: soft inside with just enough exterior firmness to hold everything together.
Cheese options include the traditional Whiz, American, or provolone, melted directly into the hot meat. Add-ons like fried onions, peppers, and mushrooms are cooked to perfection, never overwhelming the star attraction of perfectly seasoned beef.
The Loyal Customer Experience
Walking into Dalessandro’s feels like stepping into a Philadelphia time capsule. The no-frills interior, compact counter space, and efficient ordering system all contribute to its authentic charm. Cash-only for years (though they now accept cards), the shop maintained its old-school appeal even as its reputation grew.
My first visit to Dalessandro’s came after moving to Philly in 2010. Standing in line, I watched regulars exchange friendly banter with staff who remembered their usual orders. When my turn came, the counterman patiently guided this newcomer through cheese options and toppings.
My perfect introduction to real Philadelphia cheesesteaks. That personal touch remains central to the Dalessandro’s experience today.
Beyond The Classic Cheesesteak
While the classic cheesesteak rightfully claims the spotlight, Dalessandro’s offers several worthy alternatives. Their chicken cheesesteak provides a lighter option without sacrificing flavor, using the same meticulous preparation methods as their beef counterpart.
The Italian hoagie deserves recognition too – piled high with quality cold cuts, sharp provolone, and dressed with oil, vinegar and spices. For those seeking variety, the shop’s buffalo chicken cheesesteak delivers a spicy kick that’s developed a cult following among regulars.
Side options remain deliberately simple: bags of chips, pickles, and soft drinks. This focused menu reflects Dalessandro’s philosophy: do fewer things exceptionally well rather than many things adequately.
Tips For First-Time Visitors
Timing matters when visiting this Roxborough gem. Weekday afternoons between 2-4pm offer the shortest waits, while Saturday lunches can stretch lines around the corner. Prepare for standing-room-only conditions during peak hours, though limited counter seating is available.
Order like a local by knowing your preferences before reaching the counter. The staff works efficiently during rushes, so have your cheese choice and toppings ready. “American with” means American cheese and onions, while “Whiz without” gets you Cheez Whiz and no onions.
Consider taking your sandwich to nearby Gorgas Park for a picnic if seating is scarce. The cheesesteaks travel well wrapped in their signature paper.
Family Recipes Passed Down For Generations
Walking into this unassuming shop feels like stepping into someone’s family kitchen. The current owner proudly displays faded photos of his grandfather slicing beef on the same wooden block they still use today.
What makes their cheesesteaks extraordinary isn’t fancy ingredients but time-honored techniques. The bread recipe hasn’t changed since 1932, and they still hand-slice ribeye rather than using pre-packaged meat.
“My pop always said shortcuts make short sandwiches,” laughs the owner as he works the grill. Their cheese blend remains a family secret, though locals swear it contains at least three varieties melted to creamy perfection.
Accolades & Moments That Boosted Its fame
Dalessandro’s has quietly collected accolades over the years, landing near the top of Philly cheesesteak roundups and local polls. Including a shout-out in a 2023 Inquirer feature that helped reinforce its hometown legend status.
National attention followed sporadically, too. A memorable TV moment in 2016 when Jimmy Fallon served a Dalessandro’s cheesesteak brought plenty of curious visitors from outside the neighborhood.
Food writers and local bloggers often single out the shop for the finely chopped ribeye and the carefully balanced cheese-to-meat ratio. Dalessandro’s retains that neighborhood feel is essentially the best kind of fame.