5 Pennsylvania Cheesesteak Shops To Skip & 5 That Deliver The Bite
As a proud Philadelphia native, I’ve eaten more cheesesteaks than I can reasonably count, and I don’t regret a single bite. These legendary sandwiches are more than just food around here; they’re a source of pride, debate, and identity.
With countless shops across Pennsylvania claiming to serve “the best,” it’s easy to be overwhelmed, and even easier to be disappointed.
I’ve experienced everything from absolute perfection, tender, well-seasoned steak, gooey cheese, and a roll with just the right chew, to dry, bland sandwiches that miss the mark completely. Here’s my honest rundown of which cheesesteak spots are worth the hype, and which ones you can skip.
1. Pat’s King of Steaks: The Original Disappointment
My grandfather took me to Pat’s when I was ten, swearing it was hallowed ground. Twenty years later, I still remember the letdown. The meat was parched like the Sahara, and the roll crumbled faster than my childhood dreams.
Despite its historical significance as the birthplace of the cheesesteak in 1930, Pat’s has become a tourist trap. The lines wrap around the block for mediocre sandwiches served with a side of attitude.
Save yourself the hassle of their complicated ordering protocol and sky-high prices. The 24-hour operation might seem convenient, but even at 3 AM, you deserve better than this dried-out nostalgia trip.
2. Geno’s Steaks: All Flash, No Flavor
The neon lights of Geno’s pulled me in like a moth to flame last summer. My out-of-town friends insisted on visiting this South Philly landmark, and I reluctantly agreed. The garish orange signage and Vegas-style lighting make for great Instagram posts, but the actual sandwich? Major letdown.
Geno’s slices their meat too thick, resulting in chewy, tough bites. Their cheese application seems stingy, and the overall flavor profile lacks depth. Plus, the ordering windows create unnecessary pressure when you’re at the front of the line.
Skip this tourist magnet unless you’re exclusively there for the photo opportunity. Your taste buds deserve better treatment.
3. Campo’s Philly Cheesesteaks: Yesterday’s Champion
Last Wednesday, I revisited Campo’s based on fond memories from college days. What a crushing reality check! The once-stellar shop has fallen from grace like a heavyweight champion who stopped training.
The roll arrived soggy before I even unwrapped it completely. The meat, once juicy and flavorful, tasted like it had been steaming too long. Even the cheese lacked that gooey, melty quality that makes a cheesesteak worth the caloric splurge.
Campo’s convenient locations near tourist attractions have perhaps shifted their focus from quality to quantity. Their multiple spots throughout the city might be handy, but consistency has suffered terribly in recent years.
4. Chubby’s Steaks: Living in the Shadow
Nestled in the Roxborough neighborhood, Chubby’s suffers from unfortunate geography. Located just down the street from the superior Dalessandro’s, it’s like being the opening act that nobody remembers when the headliner takes the stage.
My last visit left me with greasy fingers and lingering regret. The beef lacked seasoning, and the onions weren’t caramelized properly. Their cheese distribution was uneven, creating bites that were either dairy deserts or cheese floods.
Friendly staff can’t compensate for the sandwich’s shortcomings. While not terrible by any stretch, why settle for mediocre when excellence is literally around the corner? Your cheesesteak journey deserves better navigation.
5. Tony & Nick’s: A Fallen Star
Remember when Tony Luke’s was the darling of South Philly? Those days vanished faster than my sandwich did during my recent visit to their rebranded operation. After ownership disputes, the quality took a nosedive that would make Olympic judges wince.
The meat, once freshly sliced rib-eye, now has that unmistakable previously-frozen texture. The roll arrives either too hard or suspiciously soft. Their famous onions, once caramelized to perfection, now seem rushed and undercooked.
Corporate expansion has diluted what made this place special. The assembly-line approach has replaced the craftsmanship that built their reputation. Even their chicken cheesesteaks, once a standout alternative, have lost their magic touch.
6. John’s Roast Pork: The Unassuming Champion
Hidden in an industrial corner of South Philly, John’s doesn’t look like much from the outside. I nearly drove past it on my first visit! But this humble shack houses cheesesteak perfection that haunts my dreams.
Their seeded rolls from Carangi Bakery strike that magical balance, crusty exterior giving way to a pillowy inside that soaks up meat juices without disintegrating. The rib-eye is sliced thin, seasoned perfectly, and cooked to order on a well-seasoned grill.
Despite winning a James Beard Award, they’ve maintained their no-frills approach. Cash only, limited hours, and often a line, but worth every minute of waiting. Their sharp provolone option elevates the sandwich to transcendent levels.
7. Sonny’s Famous Steaks: Old City’s Hidden Gem
Wandering through Old City after a museum visit last month, my stomach led me to Sonny’s. What a revelation! While tourists flock to the big-name spots, locals know this Market Street mainstay delivers consistent excellence without the attitude.
Founded in 1999, Sonny’s has perfected their technique. The beef is chopped while cooking, creating perfect texture and maximum flavor absorption. Their rolls arrive fresh twice daily, ensuring ideal chew and structure.
The staff actually smiles, a rarity in cheesesteak culture! They’re happy to accommodate modifications and don’t rush you through an intimidating ordering process. Their location near Independence Hall makes it the perfect refueling spot during historic Philadelphia explorations.
8. Angelo’s Pizzeria: The Bread Master’s Creation
“You had me at sesame seeds!” I exclaimed after my first bite at Angelo’s. Owner Danny DiGiampietro bakes his own rolls daily, creating a cheesesteak foundation that’s simply unmatched in the city.
The meat-to-bread ratio achieves perfect harmony here. Premium rib-eye steak, hand-sliced and cooked to juicy perfection, nestles into those heavenly rolls. Their cheese options include the standard offerings plus cooper sharp, a game-changer that adds tangy complexity.
Be prepared: they’re closed Mondays and Tuesdays, lines form early, and they close when sold out. Cash only, no phone orders, and limited seating make this a commitment, not just a meal. But one bite of their craftsmanship makes these inconveniences fade into insignificance.
9. Dalessandro’s Steaks: Roxborough’s Crowning Glory
My first Dalessandro’s experience came after a hike in nearby Wissahickon Park. Sweaty and famished, I joined the perpetual line stretching from their corner location. Thirty minutes later, I understood why people willingly endure the wait.
Their signature finely-chopped beef creates a unique texture unlike any other cheesesteak. Each bite delivers consistent flavor and the perfect meat-to-cheese integration. The chopping technique allows the seasonings to penetrate every morsel.
Regulars know to order extra napkins, these beauties drip with savory juices. While their location in Northwest Philly keeps some tourists away, locals consider this a blessing. The limited seating means many enjoy their treasures in nearby Gorgas Park, creating an impromptu cheesesteak picnic scene.
10. Steve’s Prince of Steaks: Northeastern Royalty
Growing up in Northeast Philly, Steve’s was my introduction to proper cheesesteaks. My dad would bring them home as a Friday treat, and the distinctive aroma would fill our kitchen. Years later, they still maintain the quality that built their reputation.
Unlike most shops, Steve’s serves their meat in thin sliced ribeye sheets rather than chopped. This technique creates a different texture that allows the natural beef flavor to shine. Their American cheese option melts perfectly into the meat’s crevices.
Their signature soft rolls from Amoroso’s perfectly complement the substantial filling. With multiple locations now including Center City, they’ve managed the rare feat of expansion without quality degradation. The Northeast original on Bustleton Avenue remains my sentimental favorite.