Cheesesteaks in Philly: Your 2025 Guide

While the national press likes to talk about that other rivalry (see below), real Philadelphians know the true across-the-street friendly cheesesteak feud is between Roxborough’s Dalessandro’s Steaks and Chubby’s Steaks. Dalessandro’s has slung massive cheesesteaks with finely chopped rib-eye and extra-chunky, hand-sliced sautéed onions at their shop since 1960. Then in 1987, Chubby’s opened just 100 feet across Henry Avenue, now standing toe-to-toe with its Northwest Philly competitor, serving a finer chopped steak — with a signature secret seasoning and easy on the whiz — at a diner counter with full bar and a (usually) shorter wait time.

Nearly everyone in the country knows about the good-natured rivalry between Pat’s King of Steaks and Geno’s Steaks, located kitty-corner from each other at the southern tip of Philly’s Italian Market. The O.G. Pat’s is still owned by the legendary Olivieri family, whose eponymous patriarch invented the first steak sandwich in 1930 (see the intro for more). Geno’s opened up across the pointed intersection in 1966, slinging thinly sliced rib-eye steak under a cacophony of neon, setting off the iconic rivalry between the open-24/7 crossroads competitors, drawing throngs to East Passyunk for meaty taste-offs.

Open since 1947, Campo’s Philly Cheesesteaks is a perfect spot to sample old-school flavor in old-school environs. Located in the heart of Old City under a blue, red and green awning, the tiny corner shop sits just three blocks from the Liberty Bell and Independence Hall. Besides traditional steaks made with high-end rib-eye cut against the grain and served on Liscio’s rolls, Campo’s also offers options like the Flyers Ice Steak with cream cheese, the Stockyard with mascarpone spread and the Buffalo-spiced The Heater, along with local brews from Yards Brewing.

One of the oldest steak shops in the city, Cosmi’s Deli has the look of a corner market — and the cheesesteak cred of a champ. Dating back to 1932, this small South Philly stop has garnered praise for both its traditional steaks — with thin-sliced ribeye packed on rolls from famous Sarcone’s Bakery — and a lineup of specialty steaks like the Mexicano, Buffalo or spicy Diavolo, or Veggie Lovers (with provolone, mushrooms, sun-dried tomatoes, onions and sautéed green and roasted peppers). And don’t miss Cosmi’s highly-regarded hoagies or roast pork as well.

Split into dual shops, Ishkabibble’s I & II — located just 750 feet apart on South Street — not only touts itself as the inventor of the chicken cheesesteak, but it also serves a great traditional steak with beef cut into chunks, rather than shredded or sliced. Both spots offer the same menu, but the newer location between 5th Street and 6th Street (opened in 2014) offers plentiful seating compared to the circa-1979 walkup window near 4th Street. Other menu must-haves include Spanish fries (with hot peppers and onions), sweet potato cheese fries and the original Gremlin, a half-lemonade, half-grape-juice beverage.

It’s back, and better than before. Following a devastating fire in 2022, Jim’s Steaks rose from the ashes two years later to rave reviews. The South Street staple — a favorite of many locals — continues to offer the same amazing steaks with quality rib-eye grilled to perfection at its open cooking counter, now inside an expanded space. The remodeled shop offers twice the previous seating, a much-welcomed takeout window (open till 3 a.m.), skylights and walls now covered with glittering previously hidden Eyes Gallery mosaics from Philly artist Isaiah Zagar of Philadelphia’s Magic Gardens.

Founded in 1949 in Northeast Philly, Joe’s Steaks + Soda Shop’s vintage soda fountain location in Fishtown — opened in 2015 and the sole site since the original’s 2022 closing — offers steaks from a decades-old recipe, alongside handcrafted milkshakes, ice cream sodas, chocolate Cokes and egg creams. Grab a diner booth, or order from their Girard Avenue takeout window (often with a dozens-deep line on weekends) after a show at Johnny Brenda’s or to enjoy at bring-your-own-food bar Garage on its neighboring corners.

For a joint with “roast pork” in the name, this spot offers a bussin’ cheesesteak. Though famous for its eponymous sandwich, John’s Roast Pork is perennially ranked among Philly’s top steak spots as well. Its secret weapon is a crusty hollowed-out Carangi’s Bakery seeded roll — and a strict no-whiz policy. Opened in 1930, the low-slung luncheonette first grew its reputation as a favorite among South Philly dock workers but gained mainstream recognition over the last quarter-century, as well as Philly’s first “America’s Classics” honor from the James Beard Awards in 2006.

You can’t argue with greatness. The Overbrook location of Larry’s Steaks was the late Kobe Bryant’s favorite cheesesteak spot growing up in West Philly, so much so that the Lakers legend frequently had steaks shipped to Los Angeles. Bryant most often opted for the famous Belly Filler, which measures a whopping two feet long. In his honor, Larry’s created The Kobe Cheesesteak, a (regular-sized) partly-chopped rib-eye steak with white American, onions and mayo. Founded in 1956, Larry’s sits directly across from St. Joseph’s University’s Hagan Arena. Fina a second branch of Larry’s on Girard Avenue in North Philadelphia.

There are famous cheesesteak shops, and there are cheesesteak shops that are famous — but North Philly’s Max’s Steaks is both. The outlet boasts Hollywood chops as the setting for Michael B. Jordan’s memorable “jawn” lesson to Tessa Thompson in 2015’s Creed, the first spinoff in the Rocky film franchise, as well as a cameo in a 2019 episode of This Is Us. That said, even before fits before on-screen fame, the neon-lit destination was a go-to spot in Nicetown for decades for The Giant cheesesteak, made from 100% sirloin, and the attached Eagle Bar’s killer daiquiris.

Some of Philly’s best cheesesteaks offer flavors influenced by the city’s diverse cultures, as pioneered in the 1980s by Saad’s Halal Restaurant, a former food truck that opened its University City brick-and-mortar shop in 1996. The all-halal eatery’s traditional treatment is packed with bite-sized steak pieces melding with American and mayonnaise. But the star is the Chicken Shish Tawook Maroosh Way, a zabiha grilled chicken skewer cheesesteak with sautéed onions, tomatoes, curly parsley, pickle spears and creamy whiz-like garlic sauce on a toasted hoagie roll. Alternatively, check out the fried tilapia Fish Cheesesteak.

Standing solo at a triangle intersection, SQ Philip’s Steaks is what you’d expect from a South Philly steak joint: a boxy, nostalgic building with a 24-hour walk-up window, fluorescent outdoor lights, a bright red roof and a checkerboard exterior with no seating. Opened in 1983 by “Suzie Q” (as in SQ), the spot offers neighborhood steaks — including the Old Fashion Steak with provolone, grilled tomato, long hots, onion and oregano — for take-out or to be devoured standing at chest-level metal shelves along the sidewalk. As if you need more convincing, Philip’s is 100% Ed Sheeran-approved.

Now with four locations (including one down the shore), Steve’s Prince of Steaks was born in 1980 on Bustleton Avenue in Northeast Philly. Owner Steve Iliescu, who named his shop to honor Pat’s King of Steaks, uses thick-cut eighth-inch slabs of sautéed rib-eye (much thicker than most), served chewy and mostly unchopped on a long, thin roll drowned in gooey whiz. The cash-only neon-and-metal Airstream diner offers two service windows, one for steaks and one for sides and beverages (including a killer chocolate soda). Steve’s offers additional outlets along Roosevelt Boulevard and in Langhorne.

Formerly the original circa-1992 location of famous Tony Luke’s and still owned by Tony “Luke” Lucidonio Sr. and his son Nick, the 2022-rebranded Tony and Nick’s Steaks continues to serve the same classic cheesesteaks everyone remembers. The shop offers legendary thin-sliced cooked-to-order rib-eye steaks in a variety of styles, including a pizza steak with mild provolone, a cheesesteak hoagie, and the Nicky Luke with ham and mushrooms. The red-and-white checkered takeaway window sits just below an I-95 overpass with a smattering of cozy picnic tables along the covered sidewalk.

Nearly every Philadelphian has a regular spot for hoagies, for slices and for cheesesteaks. But to a lot of folks, it’s all one place: Angelo’s Pizzeria South Philly. The spot’s popular cheesesteaks — piled high with finely sliced steak, oozing cheese and sautéed onions on a seeded Sarcone’s roll (along with their top-shelf bubbly-crust pizzas and craveable hoagies) — are the reasons for often-long lines down the block. Despite only opening in 2019, the Bella Vista shop just two blocks off South Street has already established itself as one of the favorite cheesesteaks of in-the-know locals.

In 2020, Anna Marie and Joe Maglio opened casual Italian Café Carmela in a Northeast Philly shopping center, never intending to be known for cheesesteaks. But after adding their now-signature take (a tribute to two of their favorite steak joints) to their menu during the pandemic, there was no looking back. The signature Don Cheech’s Steak, named for Joe’s dad, is 12 ounces of thick house-sliced rib-eye melded with lots of Cooper sharp (like at Angelo’s) and fried onions on a seeded Carangi’s roll (like at John’s). A second branch opened in Montco in 2023.

Go cheesesteak DIY with Cleavers. The Rittenhouse Square spot — launched in 2016 by a 40-plus-year-old cheesesteak manufacturing family — offers an entire Make It Yours menu of cheesesteak options that includes all the classic ingredients but also out-of-the-box and gourmet toppings like sriracha aioli, chicken cutlet, blue cheese dressing, sautéed spinach and plum tomatoes. Or choose from two-dozen house creations, from a BBQ Cheesesteak topped with breaded onion rings to a series of veggie steaks heavy on portobello. Pair it all with a craft draft from their 20-tap self-serve Beer Tap Wall.

According to many experts and regular ol’ fanatics alike, the best cheesesteaks in the ‘burbs might just be found at Delco Steaks, with locations in Broomall, Folsom and Springfield. Opened in 2020, this Delaware County business — home to the annual Cheesesteak Bowl and Cheesesteak Trolley food truck — offers traditional and chicken options, plus specialties like portobello mushroom and Welshie’s Barnyard (with steak, chicken and bacon), in three sizes: The Delco, Classic Delco and King Delco. Swing by in the a.m. for the breakfast sandwiches, including a cheesesteak and egg sammy.

Opened in 2012, Del Rossi’s Cheesesteak & Pizza Co. has become one of the buzziest steak joints in Philly over the last couple years. The narrow Northern Liberties shop just off Spring Garden Street features an expansive menu, including a Long Hot Cheesesteak with the Philly fave spicy peppers and pickle juice, and a Chipotle Cheesesteak of hand-cut rib-eye marinated in housemade chipotle sauce. For lean meat lovers, Del Rossi’s menu features six different chicken cheesesteaks like chipotle, Buffalo and barbecue. And before heading out, grab one of their fantastic pizzas to-go.

Don’t let “bakery” in the name fool you — Gilben’s Bakery offers up some of the best sandwiches in the city. The secret? Garlic. Rather than plain rolls, steaks here are served on long buttery garlic bread baked from scratch on-site. The standard at the Black-owned Mt. Airy boulangerie is the massive Ooey Gooey Cheesesteak on that garlicky roll, finished with mounds of molten white cheese sauce ladled on top. And Gilben’s is a bakery after all, so finish up with scrumptious cheesecakes, brownies, pies, pastries and homemade cakes … if you’ve got room.

One of the fastest-rising cheesesteak shops in the city comes with a familiar and significant name in Philly cheesesteak lore. The original West Philly Jim’s Steaks opened in 1939 and remained a staple for eight decades before its 2019 closing. Then a grand re-opening was celebrated in 2023, with new owners, a new name — Jim’s West (not affiliated with Jim’s South Street or Delco’s Jim’s Steaks ) — and a new entry into the cheesesteak wars: a traditional chopped rib-eye on an Amoroso’s roll so good that Eater anointed it Best New Dish in Philadelphia.

The brotherly love is overflowing at Oh Brother Philly, one of the city’s newest cheesesteak chains, with locations on Roosevelt Boulevard in Northeast Philly (opened in 2024), near Temple University on North Broad (opened 2022) and the original circa-2019 spot in Old City steps from Penn’s Landing. The 100% rib-eye steaks are served on fresh-baked Italian rolls (also available seeded or gluten-free), including an intriguing French Onion Cheese Steak with creamy horseradish sauce, caramelized onions and Swiss cheese.

The legacy of Shank’s & Evelyn’s, a beloved luncheonette in the Italian Market from 1962 until 2009, lives on through Shank’s Original, a stand overlooking the Delaware River at Pier 40 now run by Ed Brennan (formerly of Tony Luke’s). The current Shank’s — also known for its award-winning Chicken Cutlet Italiano — is a walk-up window next to thatched-wire patio tables for alfresco riverside dining on signature steaks like the Philly Special, topped with scrapple fries and whiz and American cheese. It makes for a perfect stop while walking or biking the Delaware River Trail.

A brand-new contender in the cheesesteak stakes has opened on South Broad Street. Skinny Joey’s Cheesesteaks — from the often-newsworthy “Skinny Joey” Merlino and partner Joe Perri, known now for The Skinny with Joey Merlino & Lil Snuff podcast — launched in March 2025 steps from the South Philadelphia Sports Complex. Located inside the boxy red-and-graphite hut formerly home to Ace of Steaks, Skinny Joey’s steaks are grilled and made to be authentic … possibly by the man himself, who invites customers to, “stop and see me, I’ll be behind the grill making steaks.”

Founded in 2000, Sonny’s Famous Steaks is new school with a timeless vibe deep in the city’s oldest neighborhood. On any given day, the Old City shop — part of a growing friendly rivalry with its Market Street block neighbors Campo’s Philly Cheesesteaks and Oh Brother Philly (all just 60 yards apart) — is filled with equal parts eager visitors from across the globe and life-long locals. Sonny’s uses fresh-sliced angus beef rib-eye and choice of cheese layered inside an Amoroso’s Italian roll (gluten-free by request), and boasts a pressure-free casual ordering experience.

Founded in 2023 in the Center City neighborhood of Logan Square, in-person-ordering-only Taste Cheesesteak Bar is touted as the first restaurant to serve a menu of cheesesteaks paired with cocktails, even leading owner Kevin Dolce to trademark the term “cheesesteak bar.” Dolce infuses his Haitian roots into his steaks, incorporating flavorful epis seasoning (with peppers, garlic and herbs) into not only the beef cheesesteak, but also oxtail, jerk chicken and salmon versions (or a veggie Cauliflower Portobello Mushroom option). Pair your fave with a signature drink from the full bar.

It’s like a supergroup, but for cheesesteaks. Behind a partnership of Tommy DiNic’s, Pearl’s Oyster Bar and Angelo’s Pizzeria, newly opened Uncle Gus’ Steaks has quickly become the go-to steak jawn in Reading Terminal Market despite offering just one option: a traditional tasty ribeye with available cheese, onion, peppers and mushroom toppings. While Gus’ is currently the only cheesesteak specialist at the market, great steaks can also be found at By George, Molly Malloy’s and Down Home Diner, plus alternative takes like the Trainwreck at Beck’s Cajun Café and Miller’s Twist’s Cheesesteak Pretzel.

Congratulations, scholar: Y, you are now a master’s-level expert on the classic Philadelphia sandwich. B, but there’s more to cheesesteak than just beef and cheese.

Dive even deeper into the cheesesteak lore with our guide to alternative cheesesteaks, a deliciously enlightening primer on the local spots dishing out creative takes on the traditional sammy. Think: cheesesteaks made of oxtails or barbecue salmon, steak-filled pretzels or empanadas, and sandwiches that embody all the essence of the classic — without any of the meat.