This Pennsylvania Stand Has Been Winning Hearts With Italian Beef Sandwiches Since The 90s

Pennsylvania knows how to let simple food build a legendary following, especially in Philadelphia where sandwich loyalty runs deep and opinions are strong.

Italian beef brings its own kind of drama, steamy, savory, and dripping just enough to demand your full attention.

At Tony and Nick’s Steaks on East Oregon Avenue, that drama has played out for generations, one paper wrapped sandwich at a time.

Thin sliced beef soaked in rich jus, soft rolls that know exactly what their job is, and a counter rhythm that moves with purpose all turn a quick order into something bigger than a meal.

Call it South Philly comfort, call it lunchtime theater, call it proof that doing one thing right can carry a place for decades.

There are no distractions here and no attempts to reinvent what already works, just a sandwich that understands its role and delivers every time.

Pennsylvania has plenty of food worth arguing over, but consistency like this earns respect without needing to say much. Cars idle outside, orders get called fast, and the smell alone explains why people line up.

I judge Italian beef by how carefully I lean over the paper and how quiet I get after the first bite. When a sandwich demands that kind of focus, I know I am standing in the right spot.

Family Legacy Runs Through Every Sandwich

Tony and Nick’s Steaks sits proudly at 39 E Oregon Ave in Philadelphia’s bustling South Philly neighborhood.

The spot originally operated as Tony Luke’s before a family dispute led to the name change, but the commitment to quality never wavered.

Walking up to the counter, you can feel the decades of sandwich-making expertise radiating from the staff.

The Luke family has been perfecting their craft since the 1990s, passing down recipes and techniques through generations.

Nicky Luke himself still oversees operations, responding personally to customer reviews and making sure every sandwich meets the family’s exacting standards.

That kind of hands-on dedication is rare these days. The transition from Tony Luke’s to Tony and Nick’s brought some improvements too.

Digital menus now make ordering easier, and the numbered ticket system keeps everything running smoothly during rush hours.

Liscio’s Seeded Rolls Make Everything Better

Great sandwiches start with great bread, and Tony and Nick’s doesn’t mess around here. They use famous Liscio’s Bakery rolls that arrive half-baked and get finished fresh in-house throughout the day.

This process ensures every sandwich gets served on bread that’s still slightly warm with a perfect crust. The seeded version adds extra texture and flavor, though you can request regular Italian rolls if you prefer.

Watching them pull fresh rolls from the back creates anticipation before you even see your sandwich being assembled. That aroma of baking bread mixing with grilled meat and onions is pure South Philly perfection.

One reviewer called these rolls substantial enough to hold “football-sized” sandwiches without falling apart.

That structural integrity matters when you’re dealing with generous portions of juicy meat, melted cheese, and all the fixings piled high between two pieces of bread.

Parking Lot Makes Life Infinitely Easier

Anyone who’s driven through South Philly knows that finding parking can feel like winning the lottery. That’s why the dedicated parking lot at Tony and Nick’s deserves its own shout-out.

Located right next to the building, this small lot eliminates the headache of circling blocks looking for a spot. You can pull in, grab your sandwich, and get back on the road without the usual Philadelphia parking drama.

Multiple reviewers specifically mentioned this amenity, which tells you how much it matters.

When you’re craving a cheesesteak, the last thing you want is a 15-minute search for street parking followed by a hike back to the shop.

For visitors unfamiliar with the neighborhood, this convenience factor makes Tony and Nick’s an easy choice.

I’ve watched people breathe visible sighs of relief when they spot those open spaces after navigating Oregon Avenue traffic.

Roast Pork Italian Style Steals The Show

While cheesesteaks get most of the glory, insiders know the roast pork Italian is Tony and Nick’s secret weapon.

This sandwich combines tender roasted pork with broccoli rabe and sharp provolone for a flavor explosion.

The broccoli rabe adds a slightly bitter, garlicky punch that cuts through the richness of the pork perfectly. Sharp provolone brings tangy sharpness that ties everything together.

Broccoli rabe got mentioned quite often in customer reviews, making it one of the most popular topics. That’s not coincidental when you taste how well the kitchen prepares this often-misunderstood vegetable.

One regular specifically noted that after the name change, their roast pork Italian tasted “the same as always,” which speaks to consistency.

I watched the crew prepare one during a kitchen tour, and the care taken with each component was obvious. Every ingredient gets its moment to shine before coming together in sandwich harmony.

Vegetarian Options Actually Exist Here

Finding vegetarian options at a steak shop might seem unlikely, but Tony and Nick’s offers a surprisingly robust veggie sandwich.

Angel, the manager, personally demonstrated this during a facility tour with one enthusiastic reviewer.

The vegetarian build includes broccoli rabe, spinach, roasted peppers, long hot peppers, sweet peppers, lettuce, tomato, and grilled onions.

Everything gets cooked on the same grill used for chicken, making it almost but not quite vegan.

For strict vegans, that shared cooking surface might be a dealbreaker. But for vegetarians looking for a hearty, flavorful sandwich packed with vegetables, this option delivers big time.

The combination of different peppers creates layers of heat and sweetness, while the greens add earthiness and nutrition.

Grilling everything together on the same flattop that handles meat adds depth of flavor you don’t get from raw vegetables.

Served on that same fantastic Liscio’s seeded roll, the vegetarian sandwich proves you don’t need meat for satisfaction.

Chicken Cutlet Sandwiches Are Absolutely Massive

If you show up hungry, the chicken cutlet sandwich will not disappoint. These things are legitimately enormous, with reviewers describing them as big enough for two meals.

The cutlets themselves are huge pieces of breaded, fried chicken that get pounded thin and cooked until golden and crispy. You can get them plain or go full chicken parm style with sauce and melted cheese.

One reviewer posted a picture with the caption noting it was “enough for lunch and dinner,” which wasn’t exaggeration. The cutlet extends past the bread on both sides, creating dramatic sandwich architecture.

With plenty mentioned in reviews, cutlets rank as the second most discussed menu item after broccoli rabe.

Multiple people praised the chicken cutlet parm specifically, calling out the quality of both the chicken and the marinara sauce.

A group traveling from New Jersey stopped in and everyone ordered different sandwiches. The chicken cutlet got rave reviews for being “pretty good” with fast, friendly service.

Early Bird Hours Accommodate Every Schedule

Tony and Nick’s opens at 8 AM most days, making it perfect for early risers and breakfast sandwich enthusiasts. Sunday hours start a bit later at 11 AM, but otherwise you can get your fix bright and early.

The breakfast sandwiches earned specific praise from reviewers who called them “great” alongside the lunch offerings. Starting your day with a quality breakfast sandwich sets the right tone.

Closing time hits at 11 PM Monday through Saturday, with Sunday wrapping up at 8 PM. These extended hours mean you can satisfy cravings whether you’re coming from a morning shift or an evening out.

Operating seven days a week shows serious commitment to serving the community. No matter when hunger strikes during the week, Tony and Nick’s has you covered.

The consistent schedule makes planning easy too. You don’t have to worry about random closure days or unpredictable hours that plague some smaller operations.

Whiz With Makes Cheesesteak Dreams Come True

Ordering a cheesesteak “whiz with” is Philadelphia shorthand that every local understands. It means Cheez Whiz and grilled onions, and at Tony and Nick’s, they’ve perfected this classic combination.

The creamy, tangy Whiz gets layered generously throughout the sandwich, creating pockets of gooey goodness in every bite. Some places skimp on cheese, but not here.

One traveler was so impressed that they ordered a second cheesesteak to take home after finishing the first.

Another visitor from out of state declared it the best of two Philadelphia spots they tried during their trip.

The cheese application method sparked some debate in reviews. Tony and Nick’s puts cheese on the roll first, then adds meat on top rather than mixing everything together.

You can request it chopped and mixed if that’s your preference, but many regulars swear by their traditional layering technique.

Spotless Kitchen Standards Set Them Apart

During a detailed facility tour, one reviewer noted that Tony and Nick’s kitchen was “absolutely spotless.” That level of cleanliness doesn’t happen by accident in a busy sandwich shop.

The commitment to sanitation extends beyond what customers can see from the counter. Back-of-house areas where bread finishing happens and prep work gets done maintain the same high standards.

Clean operations matter for food safety obviously, but they also indicate overall pride in the business. When a kitchen gleams despite constant use, you know the owners care about every detail.

Recent improvements since the transition from Tony Luke’s include those digital menu boards that reduce touchpoints and streamline ordering.

The numbered ticket system also helps manage flow during busy periods without chaos.

Even the condiment situation got upgraded for hygiene reasons. After someone was caught stealing and dumping out communal peppers and pickles, the staff switched to an ask-and-receive system that reduces contamination while ensuring freshness.

Portable Restrooms Show Practical Problem Solving

Here’s something you don’t often see mentioned in glowing restaurant reviews, but many customers specifically brought up the porta potties at Tony and Nick’s. That’s worth addressing head-on.

The shop operates without traditional indoor restrooms, instead providing portable facilities outside. While not glamorous, this practical solution beats having no option at all for customers who need one.

Counter-service spots often face space constraints that make adding bathrooms impossible without major renovations. The portable solution lets them maximize interior space for food prep and customer flow.

Some reviewers mentioned this as a neutral fact rather than a complaint, acknowledging the reality of small urban footprints. Others didn’t seem bothered at all, focusing entirely on food quality instead.

For a quick lunch stop where you’re grabbing food and going, bathroom access matters less than at a sit-down restaurant.

Most customers are in and out fast enough that it’s not an issue during their visit to 39 E Oregon Ave.