George’s Famous Roast Beef | Steaks Review

George’s Famous Roast Beef and Steaks is located at 1007 South 9th Street, Philadelphia, PA 19147. This Philly sandwich shop is a perfect example of a great cheese steak shop right in the backyard of the Top 3. Established in 1945, George’s Roast Beef is in the Italian Market only a few blocks north of the famous Geno’s and Pat’s Steaks. This place has history and for many years has been unrecognized. This will change today. Our blog is recognizing this location as a must visit. George’s deserves to have the same amount of tourists visits as any other of the top 3 Philly Cheese steak joints (a term I created for Pat’s, Geno’s, and Jim’s).

George’s Famous Roast Beef and Steaks is located in the famous Italian Market in Philadelphia (claimed to be the oldest outdoor market in the country). This is not to be confused with George’s Sandwich shop down the next block. George’s Roast Beef is a little hole in the wall luncheonette type of shop with about 4 tables to sit. The chairs are hard as a rock and the table does its job and that’s it. The looks of the places appears that there hasn’t been any renovations done since its opening 65 years ago.

Despite these limitations, the sandwiches here are fantastic. For $6.75 I received a foot long sandwich. What a value! They use soft dark brown Italian rolls that are as fresh as a new day. The onions are semi chopped and fried dark. The cheese used was American cheese and is placed under the steak. There were several ears of cheese that was not fully melted with the rest of the cheese as they hung over the side of the rolls. The sandwich was so good that I overlooked this.

The steak was fresh thin slices thrown on the grill. The steak was semi chopped meaning that there wasn’t large strips in the sandwich but the steak wasn’t fine chopped either. There was a balance between the methods of chopping the steak.

The sandwich had just the right amount of content inside the roll. There wasn’t an over amount nor was the sandwich skimpy. It was just right.

George’s Famous Roast Beef and Steaks also have roast beef on the menu and I may need to come back another time to try that.

The hospitality of the staff was very good. The chef appeared to be the owner and he was very polite and modest to me.

For the quality of the Philly cheese steaks here and the price I was surprised that people weren’t breaking George’s door down. There was an average of 1-2 customers in and out the whole time I was there. It was ironic because I drove by Geno’s and Pat’s a few moments before for comparison purposes and the lines were the usual: wrapped around the corner. Do these tourists know that they can walk just 2 blocks down Ninth Street and eat much better for cheaper? George’s sandwich is triple Geno’s or Pat’s and $1.25 cheaper. This is a no brainer. I am not trying to take business away from the Top 3 but I am trying to educate the tourists so that they know that other great places do exist.

George’s Famous Roast Beef and Steaks – welcome to the Best Philly Cheese Steak Club!

White House Sub Shop Cheese Steak Review

The White House Sub Shop is located at 2301 Arctic Avenue, Atlantic City, New Jersey 08401 (Corner of Mississippi and Arctic Avenues). Established in October of 1946, this submarine shop is one of a kind.

The White House Sub Shop was opened over 60 years ago by Anthony Basile and his aunt and uncle, Basilia and Fritz Sacco. Today it is still run by the same Basile and Sacco families.

The White House Sub Shop is a sit down sandwich shop with a row of booths on the right side when you walk in. You can also sit at the counter if you like but the booths are more spacious. Along the walls of this place are decorations of the shops worldly popularity. There are countless pictures of famous people who have eaten here including The Beatles and Frank Sinatra. I also saw a picture of Elvis but without any signature I couldn’t confirm if he was here.

A reason that this place could be so popular is because of its proximity to the casinos in Atlantic City, the length of time it’s been around, and the lack of competition. The combination has led many famous visitors of Atlantic City here to get a quick bite to eat. Since Atlantic City is so close to Philly (many argue that it is Philly with a boardwalk) it would be expected that they would have a famous Philly cheese steak place here. This is where White House Sub Shop comes in.

What makes this place amazing besides the celebrities that it has attracted is the size of the sandwiches. A half a sandwich is about a foot long but the whole sandwich is about 2 foot long (this is how they sell their sandwiches: half and whole).

I ordered a whole famous Philly cheese steak submarine for $15. This was a very good deal considering that you can feed about 3 people with it.

The rolls that were used were slightly toasted light Italian rolls (not your traditional Philly cheese steak roll). The steak is 91.1% fat free U.S. D. A. Choice Lean Top Round Steak Cut. The steak was semi chopped (not fine chopped). There was a reasonable portion of steak put in the sandwich but it was not filled to the rim like many Philly places.

The onions were fried and long thin slices. The cheese used is provolone cheese (they have American if you ask for it otherwise provy is by default). They may have gone a notch too much with the cheese. Not a significant amount like Mama’s Pizzeria but just a little more than enough.

Another difference in White House subs is that they use lettuce and tomato slices in the Philly cheese steak. This is very unorthodox for the traditional cheese steak. I am not concerned with different if different is good but I think that lettuce takes away your concentration from the rest of the sandwich. If I wanted a side salad I would have asked for it.

The White House Sub Shop in AC is overall very good. I have made an exception for them to consider them a candidate for the Best Philly Cheese Steak Club because of their proximity, history, popularity, and the fact that Atlantic City is dominated by Philadelphians. With that said, aside from the lettuce and tomatoes, I like their sandwich especially for the value. The hospitality was warm enough for a steak joint but really what helped them get into the club is because Frank Sinatra approved of them.

The White House Sub Shop welcome to the Best Philly Cheese Steak Club!

Pudge’s Steaks and Hoagies

Pudge’s Steaks and Hoagies are located at 1510 Dekalb Pike, Blue Bell, PA 19422 (Whitpain Shopping Center). Pudge’s Steaks originally began about 1965 in the LaSalle University area. Ten years after its opening, they moved to the Blue Bell area and have been there ever since. The name "Pudge" came from the original owner, Frank Carbone, who was nicknamed as a child after the dog in the Betty Boop comic strip. After Pudge's death in 2000, the shop was taken over by his daughter.

Pudge’s Steaks and Hoagies has an extremely friendly staff that are polite from the minute you walk in the door. Their new location (they recently moved from across the street at 1530 Dekalb Pike) has plenty of tables and booths. Their place is very clean in appearance and looks like a place that you don’t want to rush your meal just so that you can leave. What I mean is that it is very cozy in there compared to the majority of Philly cheese steak joints.

Pudge’s Steaks and Hoagies also are very popular in the media. For example, they were awarded Best of Philly by Philadelphia Magazine in 2005.

Pudge’s Steaks and Hoagies has a beautiful Philly cheese steak. Their steak is semi chopped and filled high in the sandwich. The onions were sliced small and mixed well with the cheese and steak. But the highlight of this sandwich is the rolls. Pudge’s rolls come from a bakery called Conshohocken Italian Bakery and are the ideal Philly cheese steak rolls. They are soft Italian rolls with just the proper amount of texture as reflected by its smooth light golden brown appearance. I am certain that these rolls were fresh too as the boxes of rolls were stacked in customer view and appears to have been delivered the same day. Also, considering the line of people that were waiting to order, this increased the likelihood that they have a high daily turnover of their rolls inventory.

I really like Pudge’s Philly cheese steak. Even though they are almost an hour away from Philly cheese steak central in South Philadelphia, Pudge’s has done it right. The price of their Philly cheese steak was reasonable too at $6.95 for about a foot long. And their rolls…I would advise them not to switch bakeries…their bakery has mastered the formula for making Philly cheese steak rolls. Their rolls were definitely the highlight of the sandwich. I am not saying that the rest of the sandwich wasn’t good because it was. I am saying that the rolls really made Pudge’s sandwich stand out and have helped me consider them one of the Best Philly Cheese Steaks.

Pudge’s Steaks and Hoagies – welcome to the Best Philly Cheese Steak Club!

Steak and Hoagie Factory Franchise Review

The Steak and Hoagie Factory is one of the Philadelphia cheese steak joints that are doing well franchising. Established in 1990, the Steak and Hoagie Factory currently has six locations, which include: Abington, Doylestown, Hilltown, Penndel, Somerton, and Warminster, PA. This Philly cheese steak franchise only has one owner, Dave Christy, who hand selects his locations to ensure consistency and quality. The place that I have recently visited and will be the subject of this review is located at: 1749 York Road, Abington, PA 19001.

Steak and Hoagie Factory in Abington has a semi large size seating arrangement with several different booths and tables. There is a good arcade section there for the kids too. This is a quick eat type of operation where usually the customer stays no longer than 20-30 minutes.

Steak and Hoagie Factory’s Philly cheese steak was very good. They used lightly toasted Italian rolls to hold their semi chopped steak. The onions were fried and mixed well with the cheese. There was a good proportion of cheese, steak, and onions… a fine balance the way it should be.

There was a substantial amount of steak in the sandwich to full you but yet not an overloading portion. The rolls are about a foot long and are $6.20 for the regular cheese steak. I purchased the pizza steak for $6.20. If you are really hungry, they serve a 2 foot long jumbo cheese steak for $11.50. This size puts the Steak and Hoagie Factory up against its competitors for the largest cheese steak in Philly, which include Larry’s Steaks and Leo’s Steaks. When I say large I mean length not width. Some of the widest competitors are gooey Gooie’s, Pagano’s, and 4th Street Deli.

Steak and Hoagie Factory has just been made a member of the Best Philly Cheese Steak Club. They offer a very good sandwich at a very reasonable price. If you were to purchase the jumbo cheese steak for $11.50 then you could feed at minimum 2 -3 people. For a quality sandwich at that price, Steak and Hoagie Factory is extremely competitive.

Congratulations Steak and Hoagie Factory!

Pagano’s Steaks and Hoagies Review

Pagano’s Steaks and Hoagies Philly Cheese Steak Review

Established in 1960, Pagano’s Steaks and Hoagies are located at 7617 Ogontz Avenue, Philadelphia, PA 19150. Pagano’s has received national attention as they have been voted the best steaks by several different sources over the years. The Courier News voted them the best steaks in 2002 and Focus Metropolitan Philadelphia’s Business Newsweekly voted Pagano’s the best hoagie contender in 1984.

Pagano’s Steaks and Hoagies has a funny operation. There is no place to sit inside and it is strictly pick up or take out. Pagano’s is a hole in the wall food place as there is nothing fancy in physical appearance that would attract customers there. People go there just for the food. They also have 2 sections in the store (and 2 lines) one for hoagies and one for cheese steaks. Make sure you stand in the right line or you will get dirty looks and maybe yelled at. The workers are semi friendly but I can see that they have rules that you need to follow just like Pat’s and Geno’s Steaks. I don’t like following rules if I am the paying customer.

I have to give Pagano’s Steaks and Hoagies a yellow light (proceed with caution) as I am not completely impressed to consider them the best. However, I still feel that they have some potential and that is why I don’t want to give them the full red light (don’t go).

Pagano’s Steaks and Hoagies has an excellent value for their Philly cheese steak at $6.75 for a foot long loaded steak. When I mean loaded I mean LOADED. You can put rubber casing around their steak sandwiches and sell it to local gyms for their members. It weighs that much. Don’t worry about gaining weight as you will get a full workout by lifting it to your mouth every time.

Even though the value is there I still have several problems with it. First, the steak was chopped ultra fine…too fine. You cannot see any texture to the steak at all. This is what Rick Olivieri from Rick’s Steaks cautions about. If the steak is chopped too fine then you can’t tell what kind of beef they are serving and the quality of it. By the taste of the beef, I was not impressed. Just thinking about Olivieri’s words were echoing in my head as I was eating it. Yes, it is loaded with steak…but what grade of steak is it?

Pagano’s Steaks and Hoagies use soft Italian rolls yet the roll was not ideal. It didn’t have that beautiful golden brown texture with a shiny glaze that the perfect Italian roll would have. This roll actually appears to have been there for a few days.

The cheese and fried onions were mixed in the sandwich but were not enough. There was so much steak in there that you were bombarded with chopped steak flavor and couldn’t taste the rest of the sandwich. The cheese and onions were in there somewhere but I needed a road map to find them.

Basically, Pagano’s Steaks and Hoagies has way too much steak on their Philly cheese steak and the quality of it just doesn’t knock you off your seat. Sorry Pagano’s Steaks and Hoagies but I can’t recommend you as the Best Philly Cheese Steaks!

Barry’s Steaks Onion Cheese Steak Review

Barry’s Steaks was established in 1989 and is located at 471 Leverington Avenue, Philadelphia, PA 19128 (in Roxborough). Barry’s was started on the cornor of Ridge and Leverington in what used to be Nico's Pizza (only a few steps away from where it is now) by a man named Barry McGuinn. Barry’s shop is a quaint cheese steak joint with several tables and a counter filled with more seats. They give good competition to the other major Roxborough cheese steak shops, Dalessandro's and Chubby’s Steaks.

Barry’s Steaks has a good value for the sandwich at $6.25. The steaks are chopped and filled to a substantial level. The rolls are Italian soft rolls. They are not the full foot long but very close at about 10 inches. The cheese is melted with the fried onions and steak but not so much that it oozes out.

What stood out the most about Barry’s Steaks was there large onion slices that they used. These onions were slightly fried but filled the sandwich. If you are a big onions fan then you may appreciate this sandwich even more.

I also liked how friendly the staff was to me. This is very important for a successful food business as the customer will always remember how they were treated when they ate there.

Barry’s Steaks – welcome to the Best Philly Cheese Steaks Club!

Larry’s Steaks Mushroom Cheese Steak

Larry’s Steaks was established in 1956 and is located at 2459 North 54th Street, Philadelphia, PA 19131. This Philly cheese steak joint is located right next to Saint Joseph’s University and City Line Avenue. Due to its proximity to the college, Larry’s has become famous because of all the college students that it attracts.

Larry’s Steaks is also the official caterers for the Philadelphia 76ers and St. Joseph’s University since 2003. But what really makes Larry’s famous is that they are the home of the belly fillers. What is that you say? The belly filler is a giant 2 foot hoagie that makes Leo’s Steaks look silly. Let’s go over their steak.

I ordered a Philly cheese steak with onions and mushrooms. Larry’s Steaks chops their steaks as opposed to serving it in strips. The sandwich that I ordered was a regular foot long for $6.25, which is a good value. They give a decent amount of steak in there as well. I did not order the belly filler as this sandwich is just insanely big for my tolerance today. It is really huge and it only costs $12.30, a big deal. You can split this with 2 or 3 people and you would have a cheap meal and be full. The onions and mushrooms were fried and mixed well with the cheese. The Italian rolls were soft but yet not the ideal golden color that a really fresh quality Italian roll would have. Nevertheless, the sandwich overall was very good and the value was excellent. I can see why the Saint Joe’s students really rave about it.

Larry’s Steaks also has a very large sit in restaurant with very cozy booths. This is a huge asset if you want to eat there. The only problem that I had was that I found the cashier to be a little rude. He did not look at me at all and talked to me like the Soup Nazi on Jerry Seinfeld. “Next.” I don’t like this sort of treatment.

Besides the cashier, everything else about Larry’s is the complete package. Larry’s Steaks welcome to the Best Philly Cheese Steaks Club (do something about that cashier will ya)!

Subway South Philly Cheese Steak Review

Did you ever wonder how a Subway Philly cheese steak from the cheese steak headquarters in South Philadelphia would rank amongst its local competition? Today I will be providing a review that will set the record straight about who can make a better Philly cheese steak, one of the largest restaurant chains in America or the small local Philadelphia shops.

First I would like to provide a little overview of Subway. Subway has over 30,000 restaurant franchises in over 90 countries. The SUBWAY® chain consistently ranks at the top of Entrepreneur magazine’s Franchise 500 rankings. Besides being number one for the Submarine Sandwich Category, the SUBWAY® chain has received the distinction as being the number one Franchise Opportunity for 15 of the past 21 years! In Philadelphia, Subway has a strong presence as well. Here are the following Subway addresses in Philly for your convenience:

1827 JFK Blvd
Sterling House
Philadelphia PA 19103
215-246-00551701

Benjamin Franklin Pky
Philadelphia PA 19103-1208
215-568-7676

2201 Walnut St
Philadelphia PA 19103
215-567-76501238

Franklin Mills Circle
Franklin Mills Mall Food Court
Philadelphia PA 19154-3141
215-281-3242

1109 Walnut St
Philadelphia PA 19107
215-829-1262

2385 Cheltenham Ave#132
Philadelphia PA 19150
215-887-6997

2951 Market St
Suite 201
Philadelphia PA 19104
215-222-5833

1001 Market St
Gallery II Mall
Philadelphia PA 19107
215-733-9722

3400 Aramingo Ave
Imperial Plz
Philadelphia PA 19134
215-423-0885

9979 Bustleton Ave
Shoppes at Red Lion
Philadelphia PA 19115
215-969-3155

Concorse Train Location
Two Penn Center Plaza
Philadelphia PA 19102
215-569-4466

106 South 16th St
Philadelphia PA 19102
215-561-14811

1000 Roosevelt Blvd
Space 155
Philadelphia PA 19116
215-676-7274

7339 Frankford Ave
Philadelphia PA 19136
215-333-4740

2329 Cottman Ave
Roosevelt Mall NE
Philadelphia PA 19149
215-543-9411

4500 City Ave Ste 220
City Centre Shp Ctr
Philadelphia PA 19131
215-878-2005

5610 Lancaster Ave #300A
Overbrook Plz Shopping Center
Philadelphia PA 19131
215-452-5772

551 Franklin Mills Circle
Philadelphia PA 19154
215-281-3243

6125 Ridge Ave
Philadelphia PA 19128
215-482-3515

1625 Chestnut St
Shops at Liberty Place
Philadelphia PA 19103
215-561-2320

2936 Island Avenue
Philadelphia PA 19153
215-365-5880

9475 E Roosevelt Blvd #3Subway
Philadelphia PA 19114
215-676-7821

501 S Broad St
Philadelphia PA 19147
215-545-6824

714 Market St
Philadelphia PA 19106
215-733-03211

511 Cecil B Moore Ave
Philadelphia PA 19121
215-769-7827

3228 N Broad St
Philadelphia PA 19140
215-221-5850

6200 Frankford Ave
Philadelphia PA 19135
215-288-4477

#1 Franklin Mills Blvd
Philadelphia PA 19154
215-281-1225

9745 Roosevelt Blvd A
Philadelphia PA 19114
215-677-5780

4600 E Roosevelt Blvd
Bldg G
Philadelphia PA 19120
215-288-3813

45 Snyder Ave
Philadelphia PA 19148
215-336-7777

545 N.Broad St.
Philadelphia PA 19123
215-733-9000

200 Oregon Ave
Philadelphia PA 19147
215-468-4068

910 Chestnut Street
Philadelphia PA 19107
215-923-5600

2217 S Broad Street
Philadelphia PA 19145
215-271-8589

801 Arch St
Philadelphia PA 19107
215-923-5700

1100 South St
Unit 1
Philadelphia PA 19107
267-519-8023

8944 Frankford Ave
Philadelphia PA 19136

Oxford Avenue & Levick Street
Philadelphia PA 19111

203 North 34th Street
Philadelphia PA 19104
484-410-9842

3800 Locust Walk
1920 Commons Food Court
Philadelphia PA 19104
215-898-5265

1000 Easton Rd Suite 200
Wyncote PA 19095

2376 Street Rd
Bensalem PA 19020
215-604-0113

1500 Garrett Rd
Barclay Sq Shp Ctr
Upper Darby PA 19082
484-461-9771

700 N Rt 73
Palmyra NJ 08065
856-786-2345

My review today is about the Subway in South Philadelphia located at 45 Snyder Avenue (this is right across the street from the famous John’s Roast Pork). There are very interesting observations that I made from eating at Subway. First, I ordered a foot long Philly cheese steak for $8. This is the same price as Gino’s and Pat’s Steaks, the most popular cheese steak places in the world. Was it worth it? Absolutely not!

Subway gives you a variety of breads to choose from but I choose the Italian roll. This roll is a semi soft roll but does not come close to the texture appropriate for Philly cheese steaks that are found at many of the local South Philly bakeries here. Why doesn’t Subway make an exception and outsource the rolls in South Philly. Their sandwich would be so much better and this would help the local community. This is one big mistake for Subway (the inevitable part of being in a giant franchise).

The steak was semi chopped. But the amount of steak that was put in the sandwich was minimal compared to the local competition. Also, the steak was not freshly cooked on a grill as the locals do. Instead it was precooked and then microwaved (I am sure my readers are familiar with Subway but just as a refresher).

The onions…well…there weren’t any. What? NO onions! No onions on my Subway Philly cheese steak. You can ask for them from the condiment section but they wouldn’t be fried or come close to an original South Philly cheese steak onions.

My biggest problem was the cheese. I asked for American cheese and I received one small slice on top of each half loaf section. This equated to hardly any cheese at all and considering that it was microwaved, the end result was tasteless.

I did eat one half of my Philly cheese steak with the special Chipotle sauce that they have. It did spice the sandwich up a little but not much. You can also ask them to add hot or sweet peppers with your sandwich for a little more flavor (you should as you will need it).

By writing this review, I am not knocking Subway. I actually like the place when I travel. However, in Philadelphia, Subway is up against some very fierce local competition and this review stands to show that to compete in this market even a giant name like Subway needs to demonstrate culinary skills. Their name can only get so far in this market. Subway has a great name, is very clean, and offers consistent products. This normally works well especially when you are selling Philly cheese steaks in places like Small Town, Utah (Imaginary name for illustration purposes) to people who never ate a real Philly cheese steak, hoagie, roast beef, pizza, or any of the million other great foods offered here. Of course they will think the sandwich is great because they have nothing to compare it too. But you can’t fool true Philadelphians, especially South Philadelphians who smell cheese steaks every time they leave their house.

Again, I like Subway as a whole but I think that their Philly cheese steak is no match for real Philly cheese steaks. Also, I specifically choose the Subway in South Philly as it is headquarters for the real cheese steak. If a South Philly subway Philly cheese steak is no competition to the locals then I am only left to assume that this sandwich has the same problems nationwide. And the price…absurd. They should make this a $5 foot long like the rest of their sandwiches and then maybe I will change my review. If the locals are charging between $5.50 and $7 for a sandwich how could Subway possible charge $8 for a sandwich half the width in this kind of recession? Come on… this is Philadelphia, Subway. Get with the program! Philadelphians are tough, smart cookies. The Philadelphia Phillies just won the National League Championship 2 years in a row…Does Subway think that Philadelphians aren’t smart enough to distinguish between a real Philly cheese steak?

Subway Philly cheese steaks…what do you think about them?

Simonetta’s South Philly Cheesesteak Review

Simonetta’s Italian Style Hoagies and Mediterranean Delights Review

Simonetta’s Italian Style Hoagies and Mediterranean Delights are located at 2510 South Broad Street, South Philadelphia, PA 19145. Simonetta’s owner, Philip Simonetta, derives his recipes from his half Italian and half Lebanese roots. This place specializes in Italian hoagies but has a special twist of underlying Lebanese culinary, which Philip learned from his grandmother.

Simonetta’s Italian Style Hoagies and Mediterranean Delights has a nice little place on Broad Street in South Philly. There is a back room where you can sit and watch television. You can also stare at all the nice Italian pictures on the wall. The staff was also extremely friendly and helpful and made me feel at home.

I ordered their version of the South Philly cheese steak, one of their specialties. I was impressed with their cheese steak (large about $7.25). Simonetta’s Italian Style Hoagies uses about a 10 inch soft Italian roll with sesame seeds. The steak is semi chopped (not fine chopped) and is very juicy. The American cheese that I ordered (you can select other cheeses) was stacked underneath the steak as it slowly was melting. I don’t usually like it this way as I prefer the cheese to be melted within the steak 100% but it actually complemented the Italian roll used. The cheese half melted and half unmelted created an Italian cheese steak hoagie effect. The onions were slightly cooked and chopped in small strips and mixed within the sandwich.

Overall, I was very impressed with Simonetta’s Philly cheese steak and their hospitality. Simonetta’s Italian Style Hoagies and Mediterranean Delights – welcome to the Best Philly Cheese Steak Club!

Mama’s Pizzeria Cheesy Cheese Steak Review

Mama’s Pizzeria is located at 426 Belmont Avenue, Bala Cynwyd, PA 19004. Established in 1958, Mama’s has built a large reputation. Their shop has two levels. The first level is mainly for take out with a few tables. The second floor has the restaurant area. Be wary of the clowns as there are many pictures of clowns on their walls.

Although Mama’s Pizzeria has won many awards including Best of Philly (Mainline) 2006 cheese steaks, their sandwich doesn’t cut it for me. Let me explain why.

Mama’s Pizzeria sells what they call mini sandwiches in addition to their large. The mini cheese steak was $6.50 and their large was $10.75. Their mini was only 6 inches (I kid you not) and their large was only 10 inches. So after reading my blog and all of the best Philly cheese steak sandwiches, you will find that at the time of this writing, a Geno’s and Pat’s famous Steaks cost $8 for about a 10 inch Philly cheese steak. These are the most famous places in Philly and their sandwich is $3 cheaper than Mama’s Pizzeria large (equivalent in size). Their argument is that the pack their sandwich thick. I say “Who cares.” Actually, they didn’t pack it thick enough for that price compared to a Gooey Looey’s, Leo’s Steaks, or any local steak shop in South Philly for that matter. I bought the mini sandwich because I wanted to test the ground. Good thing I did as aside from the size and cost issue, the taste was nowhere in line to be considered the best.

Mama’s Pizzeria chops their steak instead of using strips. I think that they may have chopped it too fine. If you read the interview of the famous Rick Olivieri from Rick’s Steaks he explains why chopping is second to steak strips in terms of quality. He says that it is easier to hide the quality of the beef when it is chopped. It is the opposite effect for steak strips, which demonstrate easily if the beef has beautiful marbeling or not. I totally agree with him and with a sandwich such as Mama’s Pizza I can’t tell what the steak even looks like. The steak was chopped so fine and covered with so much cheese that you can barely see anything let alone what grade and texture the beef has.

That leads to another point that I didn’t like about Mama’s Pizzeria. They used so much cheese (American) that the sandwich looked like a big bowl of cheese with something (you had to find the surprise) inside. Guess what the surprise was - some form of steak. With just a mini sandwich I must have ate more cheese than in the last 5 cheese steak reviews. The cheese was not only mixed inside with the steak and onions but it was layered on top of the sandwich and on the top and bottom of the roll (this is insane).

The rolls on Mama’s Philly cheese steak were semi soft Italian roll. The onions were not thoroughly cooked. This was another negative. Onions need a little brown too them whether it is a light or average (burnt is bad too).

Overall, I do not recommend Mama’s Pizzeria. They are way over priced, have too much cheese, onions are not cooked enough, and the steak has a lower grade quality that was well hidden in the chop. If you like all of these qualities than you are more than welcome to pay them a visit. If you like my style of Philly cheese steaks then stay tuned for more reviews (or visit my Best Philly Cheese Steaks Review page).

Ardmore Pizza Cheese Steak Review

Ardmore Pizza is located at 10 Rittenhouse Place, Ardmore, PA 19003. Established in 1973, this pizzeria has made a reputation in its area just a little drive outside of Center City Philadelphia.

Ardmore Pizza is a little pizzeria on a beautiful street alongside many other various shops. The place has a few tables to sit if you want to eat there. Their shop is also very clean in appearance. They have newer tiling and a nice big flat screen TV. I also like how high tech this place is. They have several giant monitors behind the counter that appears to be handling their internet pizza system. From a quick glimpse at their website it appears that you can order pizza online. Ardmore Pizza also has a very friendly staff but they were extremely busy (a good sign).

Ardmore Pizza is also known for its Philly cheese steaks. I ordered one Philly pizza cheese steak. They chopped their steak instead of using steak strips. The onions are slightly fried and mixed well with the American cheese steak, and pizza sauce. They didn’t use much pizza sauce in their sandwich. I actually agree with this method because if you use too much then you may risk drowning out the taste of the steak sandwich. The cheese was mixed well in the steak but was also placed on top of the steak, onions, and sauce for an extra kick. However, the result wasn’t too much cheese. Their style made it just right.

The foot long Italian roll they used was slightly toasted. This toasted option worked well for this sandwich as it complemented the tomato sauce. This resulted in a very Italian sandwich that gave a crunchy bite as you taste your way through the juicy tomato sauce.

Ardmore Pizza has just the right ingredients to make it in to the Best Philly Cheese Steaks Club!

Welcome Ardmore Pizza!

Leo’s Steaks Largest Cheese Steak Review

Leo’s Steaks is located at 1403 Chester Pike, Folcroft, PA 19032. Established somewhere in the early 1970s, Leo’s is an extremely popular place in Delaware County, PA. Not too far from Central Philadelphia, Leo’s popularity has echoed all over the city as they have won various best Philly cheese steak awards for many years.

Leo’s Steaks sells a large variety of sandwiches including hoagies, burgers, and steaks. They also sell 3 and 6 foot long hoagies. However, their real popularity comes from their large cheese steak, a monster 18 inch long sandwich for $12.90. There small is a great value too for $6.80 at about a foot long.

Leo’s sandwich is beautiful. I bought the 18 incher and had to share. I mean I could eat it but it would be too much. They stack their steak high in the sandwich too so you are not only eating a supremely large sandwich but you are also tackling the giant portions that the put on there. Honestly, an average person can eat a third of this monster and be full.

Leo’s Steaks chops their steaks as opposed to using steak strips. Their rolls are semi soft Italian rolls. For a sandwich this size though it would be difficult to have an ultra soft loaf of bread as it may not hold the contents well. The onions were nicely browned and mixed well with the steak and American cheese.

An interesting observation I made is that the farther you go away from the Big Three Philly cheese steak joints, the more you will notice that there are less rules. For example, Leo’s didn’t even ask me if I wanted a specific kind of cheese so I assume that they only use American cheese (believe it or not this is the majority way in Philly). However, at Pat’s or Geno’s Steaks if you don’t tell them what kind of cheese you want then you may be setting yourself up for an argument.

Leo’s Steaks does not have any indoor sitting. Actually the place was so crowded when I went that you barely had any place to stand. They do have a table outside to eat if it is a nice day.
I totally am convinced that Leo’s Steaks gives you value for your dollar. I don’t really have any suggestions for them because I feel that they have the proper formula down. I wouldn’t say it is the best steak I ever ate but it is one of the best. They definitely have the longest sandwich that I have eaten out of all the places (not the widest as that record goes to Gooey Looie’s in South Philly). I think that they should continue to market themselves as the longest Philly cheese steak as that is what will stand in their customers minds.

Leo’s Steaks welcome to the Best Philly Cheese Steaks Club!

Tommy DiNic’s Roast Pork Beef Review

Tommy DiNic’s Roast Pork and Beef

Tommy DiNic’s Roast Pork and Beef is located in the famous Reading Terminal at 12th and Arch, Center City Philadelphia, PA. Established in 1954, Tommy DiNic’s Roast Pork and Beef has one of the best roast beef and pork sandwiches in the city. The only place that I think tops them is my favorite Nick’s Old Original Roast Beef.

This is not exactly a Philly cheese steak review unless you define the term very loosely. Tommy DiNic’s Roast Pork and Beef do not sell traditional Philly cheese steaks. However, if you were to compare this sandwich to a Philly cheese steak it has many similar qualities. Tommy DiNic’s Roast Pork and Beef uses long soft Italian rolls and thin slices of roasted beef (the same animal used to make a cheese steak). There aren’t any onions on there but there is provolone cheese (just like a Philly steak).

Tommy DiNic’s Roast Pork and Beef has a wet sandwich but not anywhere as wet as Nick’s Roast Beef. The roast beef sandwich is so juicy that the bottom of the roll becomes extremely wet. If you don’t eat it fast enough the wet roll will make the roast beef start to fall out from under.

Tommy DiNic’s Roast Pork and Beef also has veal, chicken, and sausage that they cook daily. They also have a very small counter that you can eat at. I was actually supposed to try Spataro’s Cheesesteaks, which is right across from DiNics but they closed early…oh well for them. I don’t know why these places want to close so early and give up good business. Anyway, I ended up a very satisfied customer of DiNic’s.

First Chocolate Philly Cheese Steak

I just wanted to make a brief post about the first chocolate Philly cheese steak that I ever ate. I was in the Reading Terminal today in Center City Philadelphia and purchased a chocolate Philly cheese steak (not “cake” that’s right “steak”) from a company called Chocolate by Mueller.

This chocolate Philly cheesesteak is a custom made all milk chocolate desert. There isn’t any Italian rolls, rib eye steak, onions, or cheese…it is purely a desert that is in the shape of a Philly cheese steak. I was so curious since I run this cheese steak website that I sprung for the big price tag, $11.95. This would be worth it if the size was right.

It was a very small less than six inch chocolate candy that was about an inch thick. It tasted very good (if you like milk chocolate) and had a nice box but I don’t recommend it. Why waste $12 when you could actually buy about 2 real foot long Philly cheese steaks in South Philly? Nevertheless, it would make a nice gift as it does make an interesting conversation!

Rick’s Original Philly Steaks Review

Rick’s Original Philly Steaks is located at the Bellevue Hotel downstairs, 200 South Broad Street at Walnut Street, Philadelphia, PA 19102. This is really a special review because Rick Olivieri, owner of this place, is a legend in the cheese steak world. He is the direct descendent of Pasquale (Pat) Olivieri who started the first Philly steak sandwich in 1932.

The history of Rick’s ancestry is as follows: Pat Olivieri was his grandfather who invented the Philly cheese steak in 1932. In 1934, Pat’s son, Herbert Olivieri, was born (Rick’s father). Herb’s son Rick Olivieri was born in 1964.

The history of Rick’s Original Philly Steaks began in 1982 when Rick and his father Herb opened a place in the Reading Terminal called Olivieri Prince of Steaks (Herb’s nickname). In 1995, Rick’s father retired and passed his crown to Rick to take over his empire and the store name was changed to Rick’s Original Philly Steaks. In 2008, Rick left the reading Terminal and began his new business at the famous Bellevue in Center City Philadelphia.

Rick’s Original Philly Steaks has received so many awards and recognition that it would take forever to mention them. For more information about Philly cheese steak history you should visit my Pat’s King of Steaks review page.

Rick’s Steaks at its new location at the Bellevue is very simple. There are several tables in front but it is set up within a food court of many other restaurants competing for your business. Rick’s is all the way in the back at the end. The way it works is you order your food and then you find yourself a table.

Rick’s staff was very friendly. I ordered a regular cheese steak with onions. There is a side counter for peppers if you would like.

The Italian roll was nice and soft but not quite a foot long. The steak used was chuck eye steak, which is a little different than rib eye but Rick believes that this meat is better. The steak is in strips and not chopped and stacked several thin slices of steak high. The American cheese was mixed well with the lightly browned onions, steak, and cheese.

The price for the sandwich was $7.80. This is a little steep compared to the competitors but you have to add in the location of this place in Center City Philadelphia.

I like Rick’s Steak. It is not one of my most memorable sandwiches that I have eaten but it has enough to get it into the Best Philly Cheese Steaks Club. Rick’s history is absolutely fascinating. I highly recommend that you learn more about it from his website or throughout this website if you are a cheese steak fan.

For your convenience I have included an interview of Rick Olivieri below.

1. How are you related to the Inventor of the Steak Sandwich, Pat Olivieri?

Pat was my Grandfather. My father, Herb Olivieri, was Pat’s son.

I am the only one of my dad’s five children who was interested in the family business. I started slinging cheesesteaks at age 14. Click here to learn about me.

2. How old was your Grandfather (Pat) when he created the Steak Sandwich?

My grandfather was 25 years old in 1932 when he made that first steak sandwich. His youngest brother, Harry, who worked for him, was 16 at the time. Click here to learn more about our family tradition.

3. Do you own the restaurant in South Philadelphia with your Grandfather’s name on it?

No. The store in South Philly is still owned by family members, but Rick’s Steaks is NOT affiliated with that store in any way. We are completely separate businesses and our sandwiches are completely different as well.

4. What was the first type of cheese added to the sandwich and when?

In 1949, one of "Pop-Pop" Pat’s employees, Joe Lorenzo, slapped some American cheese on his own sandwich for a change of pace. The cheesesteak was born!! Provolone was also an option at that time. Cheez Whiz was included as an option soon after it was introduced in the 50’s.
At Reading Terminal Market, provolone is the most requested cheese.

5. Why don’t you chop up your meat like other steak shops? Isn’t that the authentic way to do it?

Actually, chopping IS NOT the authentic preparation!

"Pop-Pop" Pat (Olivieri) did not chop up the steak for his sandwiches. He grilled the slices whole. This is the proper and traditional way to cook a cheesesteak.

SOME PLACES CHOP UP THEIR BEEF TO DISGUISE THE MEAT that they use. This process also tends to overcook the meat, making it dry and, in some cases, burnt. At Rick’s, we have nothing to hide. Our steak is beautifully marbled and delicious!

6. Why do you use Chuck-eye when most other shops use Rib-eye?

Years ago, a meat packer suggested I try using Chuck-eye because it has more flavor and less gristle than Rib-eye. After taste testing it myself, and giving it a trial run at our restaurant, we agreed: Chuck-eye tastes better!

7. Do you think Rick's Steaks is “the best” Steak Sandwich?

Well, many seem to feel that we are one of “the best” cheesesteaks in Philadelphia, and we certainly believe that we serve a GREAT steak sandwich! Truth is, it’s really hard to label any one place “the best” because we all have our own loyal customers. Everyone has different tastes and preferences. The one YOU like most is “the best” to you! Even Philly Mag chooses a different chessesteak place every year.

8. Do you think your success at the Reading Terminal Market was because you are across from the Convention Center?

Nah! While the addition of the Convention Center in the 1990’s has increased foot traffic at the Reading Terminal Market, we have been here for over 25 years! Long before the Convention Center, long before renovations improved the look of The Market, long before air conditioning and heat made shopping at The Market more comfortable. We had always been one of the busiest and most successful stands in Reading Terminal Market History!

Now, we're geting ready to start a new chapter in the Rick's Steaks history! We will be reopening in a new location: Downstairs at The Bellevue (Broad & Walnut Sts.) in mid-April 2009.

9. Do you need to order in English-only at Rick’s Steaks?

Food is an international language, and everyday we serve customers from all over the world. All are happily served at Rick’s Steaks!

10. Do you send people to the back of the line if they are too slow when ordering?

No Way! While we appreciate when customers have their choices ready when they reach the register, we will happily assist you with your order. Satisfying the customer is our #1 priority!
In the meantime, you can acquaint yourself with Philly Cheesesteak Ordering Lingo by clicking here.

11. Is your father still involved in the business?

Unfortunately, no. My dad (Herb) passed away in December 1998 after a long illness.

12. Are Philly Cheese Steaks made with Philadelphia™ Cream Cheese?

No! Philadelphia™ Cream Cheese makes a great cheese CAKE, but it would taste lousy on a cheeseSTEAK!

13. How often do you (Rick) eat a cheese steak?

I used to eat one EVERY DAY until I got married. My wife Debi has encouraged me to eat a little healthier, so I limit myself to one cheesesteak each week.

14. How do you like your cheese steak?

Cheez Whiz, onions, hot peppers and ketchup ("Whiz, with... Plus hots and ketchup")

15. Other than cheesesteaks, what is your favorite thing to order in a restaurant?

Filet Mignon!

16. Do you have Carpal Tunnel Syndrome from flipping cheese steaks all day?

Not Yet! Hopefully I won't ever develop the condition.
Maybe I should insure my right hand!

18. How did you come to take over “Geno’s Steaks” place at Citizens Bank Park?

I was approached by the Phillies' Director of Business Development, Joe Giles, and asked if I would be interested in the concession. Before I agreed to sign a contract with Aramark, I contacted “Geno’s” owner, Joe Vento, to find out why he was leaving. After meeting with Mr. Vento, I accepted the offer to open at Citizens Bank Park with Mr. Vento’s blessing.

19. What is Cheez Whiz made of?

Do we really want to know the answer?! Great Stuff!

20. So which is it: Cheese Steak or Cheesesteak?

Either way is fine, as long as "Rick's" and "Philly" are in there also! When it came to creating our web site (website), after some lengthy debates, we finally settled on it being one word: Cheesesteak.

Jake’s Philadelphia Cheesesteaks Review

Jake’s Philadelphia Cheesesteaks is located at The Shops at Liberty Place #F6, 16th and Chestnut in Center City Philadelphia, PA 19103. Their hours of operation our Monday – Saturday 11-7 and Sunday 12-6.

Established in 2006 by Gary Dorfman, a long time healthcare consultant, Jake’s Philadelphia Cheesesteaks is a newcomer in the Philly cheese steak world. This doesn’t stop him from trying to be known as the best Philly cheese steak joint. His hard work and determination has caused many questioners to be become loyal regulars.

Jake’s Philadelphia Cheesesteaks is located in a mall setting in the middle of traffic infested Center City Philadelphia. I was a little skeptical about this place at first because from my experience Center City is known to be overpriced and under quality compared to the food Mecca of Philly, South Philly. Jake’s is located in the food court amongst many other varieties of foods that stack up right next to each other. What sets Jake’s apart is the hospitality. The cashier was extremely friendly and so was the chef.

Jake’s Philadelphia Cheesesteaks is set up so that their customers can eat at any table throughout the food court. This is very beneficial to its customers as there are plenty of tables and seats available.

I bought a Philly cheese steak for $7.48 with American cheese and onions. I was impressed with the generous size of the sandwich. It wasn’t really thick but they used foot long rolls instead of those skimpy 8 inch rolls that many other places use.

The great thing about this sandwich is the soft Italian rolls they use. These rolls are a tad bit harder than the ideal ultra soft rolls but they come from Carangi’s Bakery in South Philadelphia, which is a good indication that they know what they are doing. Carangi’s is a very popular bakery in South Philly that produces a wide variety of delicious rolls.

Jake’s Philadelphia Cheesesteaks also used chopped rib eye steak packed well in the roll but with the roll being a foot long, this sandwich should make the average person full. The onions were cooked well and square chopped and then mixed with the steak and American cheese.

For an extra kick, I order long Italian hot peppers. This was the highlight of the meal. They used 2 long hotts that stretched the length of the sandwich and they were juicy and yes hot. Looking at my receipt, I don’t believe that they charged me for the long hotts so it must have been included (good deal).

Jake’s Philadelphia Cheesesteaks welcome to the Best Philly Cheese Steaks Club!

Nick’s Old Original Roast Beef Review

Nick’s Old Original Roast Beef Philly Cheese Steak?

Nick’s Old Original Roast Beef first opened in 1938 and is still located in its original address at 2149 South 20 Street, South Philadelphia, PA 19145. Nick’s is a little sit down joint with a bar. The décor is totally 70’s but that is what people like best about it, like you walk into another time dimension.

In 1998, Nick’s Old Original Roast Beef opened up its second location at 10 East Woodland Avenue, Springfield, PA 19064 (why did they go so far?). There are several other places with the same name that claim to have once been a franchise of this original location but are independently owned now. For example, there is a Nick’s Roast Beef in Old City but with no current affiliation. I am curious to know more if any of you can elaborate on what the story is about the various Nick’s Roast Beef names.

I had a sample of everything today at Nick’s Old Original Roast Beef. By the way, this post is not a cheese steak review, per se. Nick’s Roast Beef does not sell Philly cheese steaks as we know it. But I am reviewing them because they have one of the best sandwiches in Philly and they are highly relevant to the Philly cheese steak world.

First, I want to say that they serve a delicious roast beef, the best that I have ever eaten. But as I was eating this, I thought to myself “How different is this sandwich from the off the wall cheese steaks that I have been eating lately?” If you use the definition of Philly cheese steak loosely you will see that this sandwich may fit in at its extreme levels. You see, roast beef is made from cattle just like rib eye steak. The same animal. The only difference is the way that it is cooked. Steak is pulled from the body and sliced then cooked. Roast beef is cooked first then sliced. The taste can be very different but I am noticing many similarities to what is traditionally known as a Philly cheese steak when compared to the places that I have been recently. Let me elaborate.

First, Nick’s Old Original Roast Beef uses round Italian rolls about four inches in diameter. Donkey’s Place uses round rolls too except with poppy seeds.

Nick’s Old Original Roast Beef uses provolone cheese only. Many cheese steak places in Philly also use provolone cheese.

Nick’s Old Original Roast Beef uses USDA prime beef. This is top of the line beef that most other cheese steak places may or may not use. Most use Choice beef a lower quality. But no matter what, it is still beef.

Nick’s Old Original Roast Beef has tons of juices that they serve with their beef. The bottom becomes soaking wet while the top is still semi dry. This is a very messy wet sandwich but ya gotta love it as it is unbelievably good. Frusco Steaks and several other steak sandwich places serve their cheese steaks wet too. Are you starting to see the resemblance?

Nick’s Old Original Roast Beef stacks up several semi thick slices of roast beef in their sandwich. For around $6 with cheese (combo) you can’t go wrong. This is similar to the price of many other cheese steak shops. Also, many other cheese steak joints stack semi thick slices of their beef in their sandwiches like Campo's Deli.

The point I am trying to make is that this roast beef sandwich has so many similarities to a Philly cheese steak that you can’t help but question whether a revolution would have this name changed. The only difference is that Nick’s does not put any onions on it and the beef is roasted (but it is the same type of meat).

This may have many of my readers scratching their heads but I would love to know what you all think about it. Do you think that a sandwich like this is a Philly cheese steak on a very loose definition? Look at Grilladelphia’s sandwich or Donkey’s Place. If you could call those sandwiches a Philly cheese steak then you can call Nick’s Old Original Roast Beef one too. Grilladelphia uses a leaner type of meat (not the standard rib eye) and a pouch. Donkey’s Place uses poppy seeded Kaiser rolls. There are so many variations of a Philly cheese steak but where do we draw the line? For more information about beef, please follow this link. Please post your comments as I would love to hear your feedback.

I forgot, I tried Nick’s baked ham, roast pork, and roast turkey sandwiches today for the first time and was impressed. They are made the same style as the roast beef but with different juices. They too use round rolls that are soft and provolone cheese. Maybe we should call these sandwiches a Philly cheese steak too (just kidding :))!

Beef | Steak Information Online Facts

To assist you with understanding the highly technical beef terms used on this site, I have provided the following beef and steak facts and information here at our online Philly Cheese Steak Blog. This information is derived directly from the United States Department of Agriculture (U.S.D.A) Food Safety and Inspection Service's online website. Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged. Their information is as good as it gets when we are talking about beef. Enjoy!

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Beef History

Since 1910, the first year that statistics were compiled, Americans have been eating an average of 60 pounds of beef yearly. About 36 million cattle were inspected in 1997 alone by USDA's Food Safety and Inspection Service. This translates into 64 pounds of beef per person in 1997. In calls to the Hotline, beef is the third food category (behind turkey and chicken) callers most ask about. The following information answers many of their questions.

What is Beef?

The domestication of cattle for food dates to about 6500 B.C. in the Middle East. Cattle were not native to America, but brought to the New World on ships by European colonists. Americans weren't big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.

"Beef" is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman.

"Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass.

"Veal" is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.

NOTE: This information is about whole muscle beef and variety beef. See "Focus on Ground Beef" for information about hamburger and ground beef.

How are Cattle Raised?

All cattle start out eating grass; three-fourths of them are "finished" (grown to maturity) in feedlots where they are fed specially formulated feed based on corn or other grains.

Can Hormones & Antibiotics Be Used in Cattle Raising?

Antibiotics may be given to prevent or treat disease in cattle. A "withdrawal" period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples cattle at slaughter and tests for residues. Data from this Monitoring Plan have shown a very low percentage of residue violations. Not all antibiotics are approved for use in all classes of cattle. However, if there is a demonstrated therapeutic need, a veterinarian may prescribe an antibiotic that is approved in other classes for an animal in a non-approved class. In this case, no detectable residues of this drug may be present in the edible tissues of the animal at slaughter.

Hormones may be used to promote efficient growth. Estradiol, progesterone, and testosterone (three natural hormones), and zeranol and trenbolone acetate (two synthetic hormones) may be used as an implant on the animal's ear. The hormone is time released, and is effective for 90 to 120 days. In addition, melengesterol acetate, which can be used to suppress estrus, or improve weight gain and feed efficiency, is approved for use as a feed additive. Not all combinations of hormones are approved for use in all classes of cattle. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes.

How is Beef Inspected?

Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades.

USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat content. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of beef are similar regardless of the grade.

How Is Ungraded Beef Different?

All beef is inspected for wholesomeness. The overall quality of ungraded beef may be higher or lower than most government grades found in retail markets.

What is Marbling?

Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.

Retail Cuts of Fresh Beef

There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. It is recommended that packages of fresh beef purchased in the supermarket be labeled with the primal cut as well as the product, such as "chuck roast" or "round steak." This helps consumers know what type of heat is best for cooking the product. Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling.

Unfortunately, names for various cuts can vary regionally in stores, causing confusion over the choice of cooking method. For example, a boneless top loin steak is variously called: strip steak, Kansas City Steak, N.Y. strip steak, hotel cut strip steak, ambassador steak, or club sirloin steak.
How Much Beef Is Consumed?

Figures from the USDA's Economic Research Service show average annual per capita beef consumption for the following selected periods:

How Much Beef is Consumed?

Year Weight Year Weight
1910-15 51 pounds 1960-65 69 pounds
1920-25 46 pounds 1970-75 85 pounds
1930-35 41 pounds 1980-85 78 pounds
1940-45 45 pounds 1990-95 67 pounds
1950-55 55 pounds 1995-97 64 pounds

Nutrition Labeling

Nutrition claims such as "lean" and "extra lean" are sometimes seen on beef products. Here are their definitions:

"Lean" - 100 grams of beef with less than 10 grams of fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol.

"Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol.

What Does "Natural" Mean?

All fresh meat qualifies as "natural." Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

Some companies promote their beef as "natural" because they claim their cattle weren't exposed to antibiotics or hormones and were totally raised on a range instead of being "finished" in a feedlot.

How & Why is Some Beef Aged?

Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator.

Why is Beef Called a "Red" Meat?

Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Beef is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are veal, lamb, and pork.

Color of Beef

Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.

After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch.

Iridescent Color of Roast Beef

Sliced cooked beef or lunch meat can have an iridescent color. Meat contains iron, fat, and many other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are also various pigments in meat compounds which can give it an iridescent or greenish cast when exposed to heat and processing. Iridescent beef isn't spoiled necessarily. Spoiled cooked beef would probably also be slimy or sticky and have an off-odor.

Additives

Additives are not allowed on fresh beef. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.

Dating of Beef Products

Product dating is not required by Federal regulations. However, many stores and processors may voluntarily date packages of raw beef or processed beef products. If a calendar date is shown, there must be a phrase explaining the meaning of the date.

Use or freeze products with a "Sell-By" date within 3 to 5 days of purchase
If the manufacturer has determined a "Use-By" date, observe it. This is a quality assurance date after which peak quality begins to lessen but the product may still be used. It's always best to buy a product before its date expires. It's not important if a date expires after freezing beef because all foods stay safe while properly frozen.

What Foodborne Organisms are Associated with Beef?

Escherichia coli can colonize in the intestines of animals, which could contaminate muscle meat at slaughter. E. coli O157:H7 is a rare strain that produces large quantities of a potent toxin that forms in and causes severe damage to the lining of the intestine. The disease produced by it is called Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 is easily destroyed by thorough cooking.

Salmonella may be found in the intestinal tracts of livestock, poultry, dogs, cats, and other warm-blooded animals. There are about 2,000 Salmonella bacterial species. Freezing doesn't kill this microorganism, but it is destroyed by thorough cooking. Salmonella must be eaten to cause illness. They cannot enter the body through a skin cut. Cross-contamination can occur if raw meat or its juices contact cooked food or foods that will be eaten raw, such as salad.

Staphylococcus aureus can be carried on human hands, nasal passages, or throats. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Sanitary food handling and proper cooking and refrigerating should prevent staphylococcal foodborne illness.

Listeria monocytogenes is destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. FSIS has a zero tolerance for Listeria monocytogenes in cooked and ready-to-eat products such as beef franks or lunchmeat. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels.

Rinsing Beef

It isn't necessary to wash raw beef before cooking it. Any bacteria which might be present on the surface would be destroyed by cooking.

How to Handle Beef Safely

Raw Beef: Select beef just before checking out at the register. Put packages of raw beef in disposable plastic bags, if available, to contain any leakage which could cross-contaminate cooked foods or produce. Beef, a perishable product, is kept cold during store distribution to retard the growth of bacteria.

Take beef home immediately and refrigerate it at 40 °F; use within 3 to 5 days (1 or 2 days for variety meats such as liver, kidneys, tripe, sweetbreads, or tongue) or freeze (0 °F). If kept frozen continuously, it will be safe indefinitely.

It is safe to freeze beef in its original packaging or repackage it. However, for long-term freezing, overwrap the porous store plastic with aluminum foil, freezer paper, or freezer-weight plastic wrap or bags to prevent "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the beef. Heavily freezer-burned products may have to be discarded for quality reasons. For best quality, use steaks and roasts within 9 to 12 months.

Ready-Prepared Beef: For fully-cooked, take-out beef dishes such as Chinese food, barbecued ribs, or fast food hamburgers, be sure they are hot at pickup. Use cooked beef within 2 hours (1 hour if the air temperature is above 90 °F) or refrigerate it at 40 °F in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared beef dishes. For best quality, use within 4 months.

Safe Defrosting

There are three safe ways to defrost beef: in the refrigerator, in cold water, and in the microwave. Never defrost on the counter or in other locations.

Refrigerator:. It's best to plan ahead for slow, safe thawing in the refrigerator. Ground beef, stew meat, and steaks may defrost within a day. Bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.

Cold Water:. To defrost beef in cold water, do not remove packaging. Be sure the package is airtight or put it into a leakproof bag. Submerge the beef in cold water, changing the water every 30 minutes so that it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.

Microwave:. When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed.

Foods defrosted in the microwave or by the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F.

It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Do not cook frozen beef in a slow cooker.

Marinating

Marinate beef in the refrigerator up to 5 days. Boil used marinade before brushing on cooked beef. Discard any uncooked leftover marinade.

Partial Cooking

Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.

Liquid in Package

Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Safe Cooking

For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 °F on a meat thermometer. However, whole muscle meats such as steaks and roasts may be cooked to 145 °F (medium rare), 160 °F (medium), 170 °F (well done). For approximate cooking times for use in meal planning, see the following chart compiled from various resources.

Times are based on beef at refrigerator temperature (40 °F). Remember that appliances and outdoor grills can vary in heat. Use a meat thermometer to check for safe cooking and doneness of beef.

Approximate Beef Cooking Times °F

Type of Beef Size Cooking Method Cooking Time Internal Temperature
Rib Roast, bone in 4 to 6 lbs. Roast 325° 23-25 min./lb. Medium rare 145°
Rib Roast, boneless rolled 4 to 6 lbs. Roast 325° Add 5-8 min./lb. to times above Same as above
Chuck Roast, Brisket 3 to 4 lbs. *Braise 325° *Braise 325° Medium 160°
Round or Rump Roast 2 1/2 to 4 lbs. Roast 325° 30-35 min./lb. Medium rare 145°
Tenderloin, whole 4 to 6 lbs. Roast 425° 45-60 min. total Medium rare 145°
Steaks 3/4" thick Broil/Grill 4-5 min. per side Medium rare 145°
Stew or Shank Cross Cuts 1 to 1 1/2" thick Cover with liquid; simmer 2 to 3 hours Medium 160°
Short Ribs 4" long and 2" thick *Braise 325° 1 1/2 to 2 1/2 hours Medium 160°

*Braising is roasting or simmering less-tender meats with a small amount of liquid in a tightly covered pan.

Microwave Directions:

When microwaving unequal size pieces of beef, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center; cook on medium-high or medium power.

Place a roast in an oven cooking bag or in a covered pot.
Refer to the manufacturer's directions that accompany the microwave oven for suggested cooking times.

Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached.

Storage Times

Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:

Purchase the product before the date expires.
Follow handling recommendations on product.
Keep beef in its package until using.
It is safe to freeze beef in its original packaging. If freezing longer than 2 months, overwrap these packages with airtight heavy-duty foil, plastic wrap, or freezer paper or place the package inside a plastic bag.

For storage times, consult the following chart.

Home Storage of Beef Products

If product has a "Use-By" Date, follow that date. If product has a "Sell-By" Date or no date, cook or freeze the product by the times on the following chart.


Storage Times for Beef Products

Product Refrigerator 40 °F Freezer 0 °F
Fresh beef roast, steaks, chops, or ribs 3 to 5 days 6 to 12 months
Fresh beef liver or variety meats 1 or 2 days 3 to 4 months
Home cooked beef, soups, stews or casseroles 3 to 4 days 2 to 3 months
Store-cooked convenience meals 1 to 2 days 2 to 3 months
Cooked beef gravy or beef broth 1 or 2 days 2 to 3 months
Beef hot dogs or lunch meats, sealed in package 2 weeks (or 1 week after a "Use-By" date) 1 to 2 months
Beef hot dogs, opened package 7 days 1 to 2 months
Lunch meats, opened package 3 to 5 days 1 to 2 months
TV dinners, frozen casseroles Keep Frozen 3 to 4 months
Canned beef products in pantry 2 to 5 years in pantry; 3 to 4 days after opening After opening, 2 to 3 months
Jerky, commercially vacuum packaged 1 year in pantry
Refrigerate 2 to 3 months Do not freeze

Donkey’s Place New Jersey Cheese Steak

Donkey’s Place New Jersey Philly Cheese Steak – The Most Dangerous Cheese Steak in America

I have been hearing about and reading reviews of Donkey’s Place for years and how great their Philly cheese steaks are. Considering that it is located at 1223 Hadden Avenue in Camden, New Jersey, it is only a few minutes from most parts of Philly. But the thought of going into Camden, NJ just to try a cheese steak was more weight than my actions could lift. Finally, I got the nerve to go as it is a prerequisite for having the best Philly cheese steak blog.

Donkey’s Place was established in 1943 as a bar by the Matthew’s family. But its true origin began in 1947 when a man named Leon Lucas, AKA Donkey, bought the bar and started selling steak sandwiches. Leon was a champion boxer (light heavy weight) on the 1928 United States Olympic Boxing Team. Leon was also a champ fighter in his unit in World War 1. He received his nickname from having said to have a punch like a mule.

“Donkey” Lucas renamed his place after himself, Donkey’s Place. He ran the business for many years until his death in 1971. After his passed away, his son Bob Lucas took over the business and runs it presently. In 2003, Bob Lucas opened up another location in Medford, NJ (7 Tomlinson Mill Road) and in 2005 he opened a third spot in Ocean City, NJ (1018 Asbury Avenue).

OK…enough of the background…let’s get to the point. Donkey’s cheese steak has been ranked unbelievably high in my book. Its sandwich has characteristics of no other. Their cheese steak is a unique sandwich that is a twist of the traditional South Philly version in that its roll is a round, soft, Kaiser roll with poppy seeds. The steak used is thin rib eye stripped steak (not chopped) stacked high in the roll. The cheese is American cheese placed on top of the steak to melt from its heat. The onions are very unique.

Donkey’s Place used large strips of onions that are very stringy. These onions have been sitting in a big pile on the grill not too far from the meat for an hour or two. However, they are not browned at all. I believe that it is the steam that has created its unique taste and for a long period of time. There is a huge pile of onions that is placed on Donkey’ sandwich, their trademark.

Every part of Donkey’s Place’s sandwich is unique. I love the poppy seed effect. This is very different if you are used to the traditional soft long Italian rolls. It really makes you question what the future of Philly cheese steaks may hold. This style along with Grilladelphia’s pouch rolls have really made me think twice about what is a customary Philly cheese steak. I think a revolution may be underway. The poppy seeds effect though is much better than I thought.

The inside of Donkey’s place is very old fashioned. I question whether anything has been moved since its inception other than a routine cleaning. There is so much history to this place as well and this may be the reason that you may find very important politicians, etc. frequenting the place.

The hospitality was exceptional. Their menu was simple.

The biggest disadvantage, for those of you who don’t know anything about South Jersey, is getting there. Donkey’s place is in the middle of the most dangerous city in America: Camden, New Jersey. Although it is just a quick toss away from Philly, Camden is a very different place in that the crime is unbelievably high here. This is why a label Donkey’s Place the “Most dangerous cheese steak in America.” To get here, I should have brought a couple machine guns. You drive through tons of abandoned buildings and crime infested streets.

But let me tell you how it was worth it. I ate two sandwiches today ($6.50 each) and I could have sat there all day long and ate more. I still can’t get it out of my mind how good these sandwiches are. Not only do I put Donkey’s Place in the Best Philly Cheese Steak Club but they may just be the best of the best (maybe) (definitely one of the best New Jersey Philly cheese steaks). Although they are not in Philly exactly, for now I will allow them to be a special exception to get into the club even though I have originally designed it exclusively for Philadelphia cheese steaks only. If you have never been there, take a little risk through Camden County (bring the bullet proof gear), and try Donkey’s Place’s Philly cheese steak!

Grilladelphia Gas Station Cheese Steak Review

Grilladelphia is an interesting take on a Philly cheese steak and must be reviewed here. They are located at 2330 Aramingo Avenue, Philadelphia, PA inside of the Rock and Roll Exxon gas station (that’s right). A gas station has one of Philly’s secret cheese steak shops! This goes to show you that the real Philly cheese steak shops are out there but need to be discovered.

Grilladelphia was established around 2000 by Barry Appelbaum from Northeast Philly. In 2002, another location was set up at Fasone’s Bar and Grill in the Port Richmond area.

Grilladelphia has its share of popularity. It is considered by many to have the best Philly cheese steak in the Fishtown section of Philadelphia (voted best cheese steak by the Fishtown Star). But the real popularity began in 2002 when Craig LaBan from the Philadelphia Inquirer gave them great reviews.

What is different about Grilladelphia is the way that they make their Philly steak – it is absolutely unique. They use a giant custom made circular roll (it has about a 6 inch diameter), which they take the inside dough out and then pack it with their ingredients. These special rolls are called hot pouches.

I ordered the special: a half pound of steak cheese steak, French fries, and a soda for $8.09 with tax. This is a real deal as you get the whole package for the same price of just a cheese steak at Geno’s or Pat’s Steaks.

I was impressed with the small shop tucked inside of the gas station. There are several small chairs and a stand up counter to eat off. The chef/waitress was very friendly. The only thing that I didn’t really approve of was that she sliced the giant roll in half and then pulled out the inside dough by hand with no gloves on (and her hands looked a little dirty). This is a major issue that I will try to look past but if the owner reads this please make sure that your staff is always wearing a fresh pair of gloves (not the same one used all week either as this is pointless).

Other then the glove issue, this place rocks. The steak was not rib eye but was an extra lean, steam grilled skirt steak, which is the opposite of every major Philly cheese steak place in Philly. This resulted in a healthier approach to eating this sandwich and benefitted my longevity on this planet. The steak was chopped fine and mixed well with the cheese and onions (cooked thoroughly). There was no ooziness like many “wanna a be” Best Philly Cheese Steak members. However, even if there was, the pouch was designed so well that the juice wouldn’t run out.

This sandwich is really a clever idea and somebody ought to help this guy take his sandwich to the next level. If you think about how many varieties of Italian rolls are out there, this is how many varieties of hybrid cheese steaks that could be created. Grilladelphia may be holding on to the key to the future of Philly cheese steaks.

I do want to say that this place does sell pizza slices too for $1. For many of you who don’t know the origin of this blog, I am one of the administrators of Blog Pizza, the famous pizza blog. This pizza really looks gross. There appeared to be too much oil on top with very burnt crust. I would highly recommend that this place focuses on the cheese steaks instead of the pizza. But for a buck, I can see it being a good complement to their customers. I just wouldn’t eat it.

Grilladelphia, keep doing what you are doing and welcome to the Best Philly Cheese Steaks Club!

Frusco Steaks Philly Cheese Steak Review

Frusco Steaks is located at 7220 Frankford Avenue, Philadelphia, PA 19135. Established in 1994, Frusco Steaks is building a strong following in Northeast Philly. They are only a few blocks from their rivals, the great Chink’s steaks.

Frusco Steaks has won various awards since their opening including “#1 Steak in Philly” by Steve Levy’s “On the Menu” from Channel 10. Their menu is very simple Philly fast food: steaks, hoagies, club sandwiches, chicken cutlets, chicken wings, side orders, and milkshakes. They have a take out, delivery, or eat in option (no waiter).

I have a mixed review of Frusco Steaks. Actually my companions that came along with me have a better review than me.

What I liked:

I liked their special. For $6.99, you get a cheese steak, French Fries, and a soda (16 ounzes). This is a great deal (Geno’s and Pat’s Steaks is $8 just for the sandwich).

I did like Frusco’s Philly cheese steak but not crazy about it. They have about a 10 inch semi soft Italian roll that they serve with strips of rib eye steak inside about 2-3 thin strips per layer. I asked for American cheese and onions and this is where the debate comes in.

Frusco Steaks is a wet sandwich, that is, the cheese is almost gone as it merges with the juices of the steak. When the sandwich is served, you do not see any cheese as it is camouflaged with the juices. These juices are softening the rolls more and oozing out the sides. The end result is a mess. You can’t eat this standing up (especially with a new pair of shoes).

This is an old time debate in Philly. Is the sandwich better dry or wet? The end result is that it always depends on the person. I like wet sandwiches only in certain situations from certain places. For example, I have yet to review a place called Nick’s Roast Beef. Their sandwich is the wettest but tastiest one of its kind on the planet. A wet roast beef like this is unbelievable but a cheese steak, I like them dry. I will make an exception for this place as they made an example of a wet Philly cheese steak that I would consider acceptable. Note: several people with me actually like wet sandwiches better. I will say that Frusco’s is not like Steve’s Prince of Steaks whose oozy cheese looks unbelievably disgusting. That is why they did not get a red light. At least Frusco’s takes the cheese to the point where it becomes one unhealthy but delicious juicy steak.

What I didn’t like about Frusco Steaks:

I didn’t like the hospitality level. The attitude of the employees needs to be a bit friendlier. I just didn’t feel comfortable when I find myself thanking them more than they are thanking me. I also question the hygiene of the place as I peered into their cooking quarters and saw a dirty looking work station. Cleanliness is very important as Joe Vento from Geno’s Steaks attests.

I am going to have to vote Frusco Steaks as a yellow light (proceed with caution). I know that many may disagree with me but I just don’t feel comfortable considering this place to be in such an elite club. I am not saying don’t go there at all but I don’t think that they are ripe for the best club. The Best Philly Cheese Steak Club includes the total package. I would recommend that they lower the amount of ooziness in their cheese (when I order cheese I want to see it - it really wasn’t visible). Also, it doesn’t hurt to smile and say thank you to your customers.

I hope that you have enjoyed another review from Best Philly Cheese Steaks Blog!