The 8 Best Cheesesteaks in Philadelphia 

Where's the absolute best cheesesteak in Philadelphia? The most delicious burrito in San Francisco? Welcome to Best in Town, where we call on a local expert to share the absolute best versions of their city's most iconic food.

If there’s one dish that represents the soul of Philadelphia, that expresses where the city has come from and where it’s going, it is the cheesesteak—and not just because the sandwich was born in this city. 

The cheesesteak’s origin story goes like this: In the 1930s, at the corner of 9th Street and East Passyunk, brothers Pat and Harry Olivieri were running a hot dog stand. Tiring of the same old hot dogs, Pat decided to thinly slice up some beef (a technique to make it cook faster), put it on the grill with some onions, and bring it all together in a roll. Legend has it that while Pat was finishing up cooking his new creation, a taxi driver caught a whiff of the steak sandwich and asked for one. From that moment, the “steak sandwich,” as it was originally called, was a hit. The original dish didn’t have cheese. It wasn’t until the late 1940s or early 1950s that a Pat’s employee named Tony Lorenzo added cheese to the equation. That hot dog stand would later become Pat’s King of Steaks, known as the birthplace of the cheesesteak. 

Since then the Philadelphia cheesesteak has become as iconic as Independence Hall, the Liberty Bell, and the Rocky statue. The modern day cheesesteak consists of strips of steak chopped into small pieces, topped with cheese, and stuffed into a long roll. It may seem pretty simple, but the more cheesesteaks you try, the more you’ll see it’s the subtle nuances that make each sandwich special: how finely the steak is chopped, the distribution of the cheese (whether it’s on top of the steak, placed on the bread, or mixed in with the steak), and whether or not the roll is seeded. All of these factors can impact the overall taste and texture of a cheesesteak.

To keep the line moving like a well-oiled machine, you’re given limited options for how you can order your cheesesteak. You can get a “cheesesteak wit,” meaning you want it with onions, or a “cheesesteak witout,” as in no onions. You have a choice between American cheese, Cheez Whiz, and at some spots, provolone. There may be an option to add grilled peppers, or possibly mushrooms, but that’s about it. Place your order over a cacophony of metal spatulas finely chopping sizzling bits of steak on the griddle, pay (most of the time in cash), and step aside. It can feel like a hectic process, but it’s so worth it for the savory mess of juicy meat, slathered in cheese, and stuffed in a torpedo roll. 

The city has changed a lot in the last 90 years, and so has the cheesesteak. As more and more communities come to call Philadelphia home, new expressions of what it means to be a Philadelphian have been added to the city’s cultural landscape—and to our cheesesteak scene. There will always be a place for the classic cheesesteak, but to understand the spirit of Philadelphia is to experience the dish from the perspective of an Ethiopian chef who imbues their sandwich with berbere spice, or from the vantage point of an Australian Korean chef who brings bulgogi into the mix. 

From more traditional takes to innovative interpretations, these eight essential cheesesteaks are uniquely Philadelphia, and stand out from the rest.

Multiple locations

If you’ve ever gone to a Home Depot in Philadelphia, you’ve likely had a run-in with Rocco’s Italian Sausages & Philly Cheese Steaks. Rocco Guardino, owner of the chain of six locations (and growing), may be a New York native, but he’s embraced Philadelphia as his home. The cheesesteaks here feature hearty chunks of steak mixed with American cheese, served on a roll that can barely contain all the juices. 

Guardino’s journey from New York City to Philadelphia Home Depot parking lots was a long one. He’s been an outdoor food vendor since 1979, when he sold pretzels to striking New York bus drivers. He got into the hot dog business in the 1990s through his brother-in-law, John Felico, who owned a hot dog franchise called Dominic’s of New York. Some locations had contracts to sell hot dogs out of Home Depot and Lowe’s locations, which is how Guardino learned to set up food stalls outside of home improvement stores. 

Taking what he learned over 20-plus years of food vending, he opened his first Rocco’s Italian Sausages and Philly Cheese Steaks at a Home Depot in Long Island in 2001, eventually moving operations to Philadelphia in 2006.

Rocco’s doesn’t just serve the consistent flow of hungry Home Depot customers; This stand has become a destination for street food gourmands ready to chow down on a soft foot-long cheesesteak too. If you can’t decide between the Italian sausage and the cheesesteak, don’t worry, you can have the best of both worlds: The Rocco’s Special combines both headliner sandwiches, mixing sweet or hot Italian sausage into their famous cheesesteak. 

The ratio of meat to cheese on this cheesesteak leans in favor of the meat. And if you like your cheesesteak “wit,” you may enjoy the heaping helping of caramelized onions they dish out on this one. There’s also a certain charm that comes with eating a cheesesteak in a parking lot. 

Multiple locations

It may seem sacrilegious to declare a cheesesteak in New Jersey one of the best. But as you lean over the bar to take a bite of this hefty sandwich stuffed with big chunks of steak and topped with slices of melted cheese, you’ll see why it’s worth a trip across the Delaware River. Plus, this cheesesteak is only a 15-minute drive from Philly’s Center City.

When Anthony Bourdain featured Donkey’s Place on his show Parts Unknown in 2015, it put this cheesesteak on the map—literally. In honor of Bourdain’s dedication to elevating food stories around the world, the state of New Jersey created the Anthony Bourdain Food Trail, and Donkey’s Place in Camden became a popular stop. 

Donkey’s Place was opened in 1943 by local Olympic heavyweight boxing legend Leon Lucas, who was nicknamed Donkey because of the powerful force of his punch. Ever since then, the bar has served one dish and one dish only: a cheesesteak on a round poppyseed Kaiser roll. As soon as the bar opens, the kitchen starts churning out cheesesteak after cheesesteak, the griddle becoming an assembly line of steak and onions steadily progressing toward the cash register.

This is one of the most unique cheesesteaks you’ll find. Serving the sandwich on a round poppyseed Kaiser roll as opposed to the traditional long roll is a bold move, but it works for Donkey’s. The Kaiser roll sops up the steak’s juices, with enough integrity to not succumb to the weight of the hefty strips of beef. 

Donkey’s has become so beloved that the shop has expanded to three locations. The first, which has been run by the same family for three generations, is in Camden. The other two, which serve cheesesteaks of the same caliber, are located in Medford, New Jersey, and Mount Holly, New Jersey. 

Saad’s Halal 

4500 Walnut St, Philadelphia

When Saad Alrayes opened his food cart at the corner of 38th Street and Spruce more than 30 years ago, halal meat was not available in Philadelphia. In order to serve culturally relevant food to the growing Muslim community in West Philly, Alrayes slaughtered the animals himself to meet halal standards. The audience grew, and in 1997, Saad’s Halal opened a restaurant at the corner of 45th and Walnut. 

Much of the menu is inspired by the flavors and dishes of Lebanon, Alrayes’s home country, but he often incorporates a little bit of a Philly twist. In addition to falafel, shawarma, kabobs, and hummus, there’s a generous selection of halal hoagies and sandwiches, including a Philly cheesesteak. Often referenced in the local media as one of the best in the city, this cheesesteak features slices of seasoned beef and fresh caramelized onions, stuffed into a soft yet lightly toasted roll. Though beef is the classic cheesesteak protein, Saad’s Halal also offers chicken and fish variations. You can further customize your cheesesteak with mushrooms, green peppers, hot peppers, sweet peppers, pickles, and extra cheese.

What sets apart the cheesesteaks at Saad’s Halal is how every component of the dish is tended to carefully. The fresh lightly toasted roll gives way to juicy bits of halal beef sprinkled with onions that are caramelized to the point that they’re soft and savory, but still a bit tangy. When you visit, keep in mind that they take breaks during Islamic prayer times and that the restaurant is closed during Ramadan.

John’s Roast Pork

14 E Snyder Ave, Philadelphia

Established in 1930, around the same time the cheesesteak was invented, John’s Roast Pork is a South Philly institution. Also known for Philadelphia’s other signature sandwich, the roast pork, this spot was designated by the James Beard Foundation as an “American Classic” in 2006.

John’s “Ultimate” cheesesteak comes packed with 12 ounces of steak dripping with juice, and your choice of American or provolone cheese tucked away in a seeded roll. The rolls from Carangi Baking Company are key to this cheesesteak’s success. The soft yet dense insides cradle the meat and absorb the juices, while the crusty exterior prevents leakage. Plus, the crunch of the seeded roll complements the soft meat and gooey cheese. 

With an exceptional roll, beautifully seasoned succulent steak, and cheese thoroughly incorporated throughout the sandwich, John’s Roast Pork’s cheesesteak is a triple threat. For a little extra heat, add some fried long hots to your order. 

In addition to John’s “Ultimate” cheesesteak, the shop offers a menu of specialty cheesesteaks. A Steak Italiano combines that same juicy steak with sharp provolone and mildly sweet spinach. There’s also the cheesesteak hoagie, a mash-up of two Philly classics that adds hoagie toppings (lettuce, tomato, and onion) for a tangy crunch. For folks who may not eat beef, there is a solid lineup of chicken cheesesteaks as well. 

John’s closes at 5 p.m., and because they tend to get busy, you’ll want to get in line early for this one. And in true Philadelphia fashion, John’s Roast Pork is cash only. 

Café y Chocolate

1532 Snyder Ave, Philadelphia

When Maricela Tellez immigrated to Philadelphia from Mexico around 15 years ago, she immediately joined the restaurant industry, eventually taking a job working in a South Philly café. In 2011, when she heard that the café was about to close, Tellez and her partner, Arturo Lorenzo, saw it as an opportunity and decided to take over the business. Café y Chocolate was born. 

It’s usually the brunch that brings customers into Café y Chocolate, but it’s the Cheesesteak a la Mexicana that brings them back for more. This cheesesteak is served on a buttery, toasted Portuguese-style roll smeared with a house-made chipotle mustard. The roll is stuffed with thin strips of steak that have been sautéed with serrano peppers and onions, along with cheddar and Monterey Jack cheeses. The crowning glory: This cheesesteak is topped with a pico de gallo that adds a refreshing heat and balances out the chipotle mustard and fiery serrano peppers.

In addition to her beloved cheesesteaks, Tellez, who first started cooking at her uncle’s restaurant in Puebla, Mexico, serves traditional Mexican fare along with delicious coffees and spiced Mexican hot chocolate. 

Dalessandro’s 

600 Wendover St, Philadelphia

Dalessandro’s started in 1960 as a mom-and-pop neighborhood spot in the neighborhood of Roxborough, but over time, it has turned into a pilgrimage for cheesesteak lovers across the city and beyond. 

Their cheesesteaks are fine, and by fine, I mean diced into tiny morsels of peppery meat. In contrast with the steak in most cheesesteaks, which is usually chopped into thicker strips, the meat in finely chopped cheesesteaks tends to get really dry, really fast. But Dalessandro’s has perfected this method over the last six decades, achieving a crumbly textured steak bound together by cheese, such that it’s neither dry nor drenched. It’s a risky move, but it works. 

Don’t let the line scare you away. Dalessandro’s has their made-to-order sandwich system down to a science, so the crowd moves relatively quickly. As is the case at many cheesesteak joints, Dalessandro’s has your classic extra toppings like mushrooms and onions, but it’s all about the peppers here. Beyond your traditional roasted green peppers, Dalessandro’s lets you add crushed hot peppers, banana peppers, and sweet peppers for no additional cost. Don’t skip this essential step.

Gojjo 

4540 Baltimore Ave, Philadelphia

Gojjo, a late-night Ethiopian bar and restaurant, has been a staple in its community since opening in 1996. It also happens to serve a damn good Ethiopian cheesesteak. Since the 1970s, many African immigrants, a large percentage from Ethiopia, have come to call Philadelphia home. Walk down Baltimore Ave. in West Philly and you’ll find plenty of Ethiopian restaurants, bars, and grocery stores. Gojjo (meaning “house” in Ethiopian) was opened by husband-wife duo Habtamu Shitaye and Frehiwot Desta, whose adult children now help them out with the business. 

The cheesesteak at Gojjo is a prime example of how different cultures have taken ownership of this Philly classic. The beef is seasoned with berbere, a traditional Ethiopian spice that gives the sandwich a sweet heat. The sandwich is aromatic and savory, nicely balanced by the caramelized onions and American cheese. 

Everything is made in-house, most of it prepared by Desta. You don’t often come across a cheesesteak infused with Ethiopian flavors, and at Gojjo, they’ve nailed the execution. The menu is filled with generously seasoned, marinated and stewed meats, and their take on the cheesesteak works really well. Plus, it pairs nicely with their array of imported Ethiopian beers. 

Korea Taqueria

3101 Tasker St, Philadelphia

Inspired by the flavors of their childhoods, Australian Korean chef Alexander Sherack and Mexican American chef Rene Lopez have created a beautifully blended menu at Korea Taqueria. It celebrates both their cultures, expressed through tacos, fried chicken and, of course, cheesesteaks. Though their classic cheesesteak is solid, it’s their bulgogi cheesesteak that’s getting diners excited. 

In 2022, Sherack and Lopez came together to open a food cart called Korea Taqueria. Less than a year and a whole lot of Korean beef birria tacos later, they opened a storefront in the Grays Ferry neighborhood. Whereas traditional cheesesteaks are meant to be cooked fast, the key to Korea Taqueria’s bulgogi version is the slow-cooked beef, which renders the meat super juicy and tender. 

Instead of peppers and onions, you can add tangy Korean cucumber pickles to your sandwich. This cheesesteak is served on a toasted roll with house-made cheese sauce, or you can opt for no cheese and get their gochujang chipotle mayo instead. Whatever you do, you can’t really go wrong at Korea Taqueria.