How to Find the Best Cheesesteaks in Philadelphia

Philadelphia is more than a city of historic landmarks and iconic sports teams—it’s the birthplace of one of America’s most beloved sandwiches: the cheesesteak. A perfectly crafted cheesesteak is a symphony of thinly sliced beef, melted cheese, caramelized onions, and a fresh, chewy roll. But with dozens of establishments claiming to serve the “best,” navigating the landscape can be overwhelming for locals and visitors alike. Finding the best cheesesteak in Philadelphia isn’t just about following a list of popular spots—it’s about understanding the craft, the culture, and the subtle nuances that separate good from legendary.

This guide is designed for food enthusiasts, travelers, and curious locals who want to go beyond the surface and discover authentic, high-quality cheesesteaks using a thoughtful, informed approach. Whether you’re planning your first visit or you’ve lived in the city for years, this tutorial will equip you with the knowledge to identify exceptional cheesesteaks based on ingredients, technique, consistency, and local reputation—not just marketing or hype.

Step-by-Step Guide

Step 1: Understand the Core Components of a True Cheesesteak

Before you step into any sandwich shop, you must know what defines a genuine Philadelphia cheesesteak. There are three non-negotiable elements:

• Beef: Traditionally, ribeye is used for its marbling and tenderness. It’s sliced paper-thin, often by hand, and cooked quickly on a flat-top grill to retain juiciness. Avoid any place that uses pre-formed patties or ground beef.
• Cheese: The cheese must melt seamlessly into the meat. The two most authentic options are provolone and Cheez Whiz. Provolone offers a mild, creamy texture, while Cheez Whiz delivers a nostalgic, gooey consistency that many purists swear by. American cheese is acceptable in a pinch, but cheddar or other sharp cheeses are deviations from tradition.
• Bread: A hoagie roll from a local bakery is essential. It must be soft enough to absorb juices without disintegrating, yet sturdy enough to hold the filling. Rolls should be lightly toasted on the grill to create a slight crust and prevent sogginess.

Onions are optional but nearly universal. They should be sautéed slowly until golden and sweet—not burnt or raw. Pepper and other spices are not traditional, though some modern variations include them. If a shop adds mushrooms, peppers, or extra sauces like mayo or hot sauce as standard, it’s a sign they’re catering to non-local tastes rather than honoring the classic.

Step 2: Identify Local Institutions with Long-Term Reputation

Philadelphia’s cheesesteak scene is built on legacy. The most respected spots have operated for decades, often with the same family at the helm. These businesses have survived because they consistently deliver quality, not because they’ve invested heavily in advertising.

Start by researching establishments that have been in business for 30+ years. Look for places that have not relocated, changed ownership, or rebranded into a chain. Use historical archives, local documentaries, and Philadelphia-based food blogs to trace origins. For example, Pat’s King of Steaks and Geno’s Steaks—both in South Philly—opened in the 1930s and 1970s, respectively, and remain benchmarks for the sandwich.

Don’t be fooled by new “artisanal” spots that claim to “reinvent” the cheesesteak. While innovation has its place, the best cheesesteaks are rooted in tradition. A shop that’s been serving the same recipe since the 1980s is more likely to have perfected the balance of ingredients than one that just opened last year with a “gourmet twist.”

Step 3: Observe the Cooking Process In Person

One of the most telling signs of a quality cheesesteak is watching how it’s made. Visit during peak lunch hours and observe the grill master at work.

Look for these indicators:

• The beef is sliced fresh from a large slab, not pre-packaged.
• The meat is cooked in small batches, not piled high and left to sit.
• The cheese is added while the meat is still hot, allowing it to melt evenly.
• The roll is toasted on the grill alongside the meat, absorbing the savory drippings.
• The sandwich is assembled immediately before serving—no pre-made sandwiches sitting under heat lamps.

If you see a large pile of pre-cooked beef being scooped into rolls, or if the cheese is just plopped on top without melting into the meat, the result will lack cohesion. A true cheesesteak should feel like one unified element—not a pile of ingredients stuffed into bread.

Step 4: Ask Locals for Their Go-To Spots

Online reviews are helpful, but they’re often skewed by tourists or biased opinions. The most reliable information comes from people who eat cheesesteaks weekly.

When in Philadelphia, strike up conversations with taxi drivers, baristas, grocery clerks, and even fellow diners. Ask: “Where do you go for your own cheesesteak?” or “What’s your favorite place that’s not on every tourist list?”

Many locals have a personal favorite that doesn’t appear on “Top 10” lists—hidden gems like Jim’s Steaks (with multiple locations), Tony Luke’s, or even smaller neighborhood spots like Steve’s Prince of Steaks in South Philly. These places often have cult followings because they prioritize flavor over spectacle.

Be wary of places that advertise “

1 in Philly” or “Famous since 1950” with no supporting evidence. Authenticity is rarely shouted—it’s whispered through word of mouth.

Step 5: Taste Test Multiple Spots Using a Consistent Framework

To truly find the best, you must taste multiple options using the same criteria. Create a personal evaluation rubric:

1. Beef Quality (0–5): Is it tender? Juicy? Flavorful? Or dry and chewy?
2. Cheese Integration (0–5): Does the cheese melt into the meat, or sit on top like a topping?
3. Bread Texture (0–5): Is it fresh? Slightly crisp on the outside? Soft enough to bite through?
4. Onion Balance (0–3): Are they sweet and caramelized? Too much? Too little?
5. Overall Harmony (0–5): Do all elements work together? Is there a dominant flavor, or is it balanced?

Visit at least five different shops over the course of a few days. Eat each sandwich fresh, without condiments or sides that could mask the flavor. Take notes. Compare. You’ll quickly notice which places elevate the sandwich and which fall short.

Step 6: Consider Location and Context

Not all great cheesesteaks are in South Philly. While the original battleground between Pat’s and Geno’s is iconic, some of the most consistent and underrated cheesesteaks come from neighborhoods like Northeast Philly, West Philly, or even in the suburbs.

For example, Jim’s Steaks in the Northeast has been serving high-quality cheesesteaks since 1962 and remains a favorite among residents who don’t want to fight the South Philly crowds. Similarly, Dalessandro’s in the Italian Market area offers a quieter, more intimate experience with exceptional ingredients.

Also consider timing. A cheesesteak eaten at 11:30 a.m. on a weekday, when the grill is hot and the staff is focused, will often taste better than one eaten at 7 p.m. after hours of nonstop service. The best time to visit is during the lunch rush—not the dinner rush.

Step 7: Avoid Tourist Traps and Marketing Hype

Some of the most photographed cheesesteak spots are not the best. Geno’s, for example, draws massive crowds because of its rivalry with Pat’s and its flashy neon sign—but many locals say the meat is overcooked and the roll is too dense.

Be skeptical of:

• Restaurants with “Philly-style” cheesesteaks outside of Philadelphia—these are rarely authentic.
• Spots that sell cheesesteaks as part of a “tourist combo” with fries and soda.
• Places with long lines that exist purely because of Instagram popularity.
• Menus that list “Vegan Cheesesteaks,” “Keto Cheesesteaks,” or “Gluten-Free Cheesesteaks” as standard offerings—these are adaptations, not traditions.

A true cheesesteak doesn’t need a label. It needs skill, time, and respect for the recipe.

Step 8: Return to Your Top Contenders

After your initial tastings, narrow your list to two or three favorites. Return to them on different days, at different times, and with different companions. Consistency is the ultimate test.

Does the cheesesteak taste the same a week later? Does the beef remain tender? Is the cheese always perfectly melted? Does the bread still hold up? If yes, you’ve found a keeper.

Many people settle for “good enough,” but the best cheesesteak is the one you’d return to again and again—even if it’s not the most famous.

Best Practices

Practice 1: Prioritize Freshness Over Convenience

The single biggest mistake visitors make is choosing a cheesesteak based on proximity or speed. A sandwich made quickly with pre-sliced meat and frozen rolls will never match one made with care, even if it takes five extra minutes. Always choose quality over convenience.

Practice 2: Eat It Like a Local

There’s no wrong way to eat a cheesesteak, but locals have their rituals. Most people fold the sandwich in half and eat it with their hands—no knife, no fork. Some dip it in the juices that collect at the bottom. Others eat it with a side of hot sauce or vinegar, but never mayo. Avoid adding ketchup—it’s considered sacrilege.

Wash it down with a soda, iced tea, or a local beer. Avoid wine or cocktails—they clash with the savory richness of the sandwich.

Practice 3: Respect the Tradition, Not the Trend

While fusion and innovation have their place in modern cuisine, the cheesesteak is not a canvas for experimentation. The best cheesesteaks honor the recipe passed down through generations. If a shop tries to “elevate” the sandwich with truffle oil, artisanal cheese, or wagyu beef, it’s missing the point. The beauty of the cheesesteak lies in its simplicity.

Practice 4: Visit During Off-Peak Hours for Better Service

While lunch rush is ideal for seeing the grill in action, the sandwich quality can suffer when staff are overwhelmed. Consider visiting between 1:30 p.m. and 3:30 p.m., when the lunch crowd has thinned but the kitchen is still hot. You’ll often get more attention, and the staff will have time to prepare your sandwich with precision.

Practice 5: Don’t Judge Based on Appearance Alone

A messy, juice-dripping cheesesteak is not a bad one—it’s a good one. The best cheesesteaks are messy by design. If a sandwich looks too neat, too clean, or too perfectly arranged, it’s likely been assembled for a photo, not for eating. Look for signs of authentic juiciness: grease on the paper wrapper, melted cheese clinging to the roll, and beef that’s visibly tender when you bite into it.

Practice 6: Document Your Journey

Keep a simple journal or digital log of each cheesesteak you try. Note the date, location, price, beef type, cheese used, and your overall impression. Over time, patterns will emerge. You’ll start to recognize which shops use the same butcher, which ones toast their rolls just right, and which ones consistently undercook the onions.

This personal database becomes your own Philadelphia cheesesteak map—far more valuable than any influencer’s list.

Tools and Resources

Resource 1: Philadelphia Food Tours and Local Guides

Consider booking a guided food tour led by a local historian or food writer. These tours often include stops at lesser-known spots and provide context you won’t find in a Google search. Look for operators like Philly Food Tours or Secret Food Tours, which offer cheesesteak-focused itineraries with insider access.

Resource 2: Local Newspapers and Magazines

Read archives from The Philadelphia Inquirer and Philadelphia Magazine. Their food writers have been covering cheesesteaks for decades. Search for articles like “The Great Cheesesteak Debate” or “Where Philadelphians Really Eat.” These pieces often include interviews with grill masters and historical background.

Resource 3: Online Communities

Join Reddit communities like r/philadelphia or r/PhillyFood. These forums are filled with residents who post honest, unfiltered reviews. Avoid Yelp and TripAdvisor for cheesesteak advice—they’re flooded with tourist reviews and fake ratings. Reddit users will tell you if a place has gone downhill or if a new spot is worth the hype.

Resource 4: Google Maps and Street View

Use Google Maps to check the age of a business. Look at the photos uploaded by users—not just the official ones. See if the interior looks unchanged for years. Check the “Most Used” photos to see what real customers are posting. A shop with consistent, dated photos over 10+ years is likely authentic.

Resource 5: Local Butchers and Suppliers

Reach out to Philadelphia-based butchers like Boyd’s Meats or Philly Meat Market. Ask which restaurants they supply with ribeye for cheesesteaks. These suppliers often have long-standing relationships with the city’s best shops and can point you to the most trusted vendors.

Resource 6: Documentaries and Podcasts

Watch documentaries like “The Great Cheesesteak War” (PBS) or listen to episodes of The Food Chain podcast by WHYY. These resources delve into the cultural significance of the sandwich and feature interviews with owners who’ve spent their lives perfecting it.

Real Examples

Example 1: Pat’s King of Steaks – The Original Contender

Founded in 1930 by Pat Olivieri, Pat’s is widely credited as the birthplace of the cheesesteak. Located at 9th and Passyunk, it’s a no-frills, cash-only institution. The beef is cooked on a large flat-top, onions are added in generous amounts, and the cheese is either provolone or Whiz. The roll is toasted on the grill, and the sandwich is wrapped in wax paper.

What makes Pat’s stand out is its consistency. Despite decades of tourism, the recipe hasn’t changed. The meat is sliced fresh daily, the cheese is always melted properly, and the onions are caramelized to perfection. It’s not fancy, but it’s real.

Example 2: Jim’s Steaks – The Local Favorite

Jim’s has been operating since 1962 and has multiple locations across the city. While not as famous as Pat’s, Jim’s is the choice of many Philadelphians for its balanced flavor and reliable quality. The beef is leaner than Pat’s, and the cheese is always provolone—never Whiz. The roll is slightly softer, making it easier to eat without falling apart.

Jim’s doesn’t advertise. It doesn’t have a flashy sign. But every weekday, the line stretches out the door. Why? Because it tastes like home.

Example 3: Tony Luke’s – The Bold Alternative

Founded in 1992, Tony Luke’s is a more modern contender. Known for its slightly spicier profile and generous portions, Tony Luke’s offers a “Philly cheesesteak” with a kick. The beef is seasoned with a proprietary blend, and the cheese is a mix of provolone and American. The roll is toasted longer, giving it a crispier bite.

While purists may argue it’s not “traditional,” Tony Luke’s has earned its reputation through consistent quality and innovation that still respects the core elements. It’s a great example of how a shop can evolve without losing its soul.

Example 4: Steve’s Prince of Steaks – The Hidden Gem

Located just a few blocks from Pat’s and Geno’s, Steve’s is often overlooked by tourists. But locals know it’s where the real connoisseurs go. Steve’s uses a proprietary blend of ribeye that’s leaner and more flavorful than most. The cheese is always freshly grated provolone, and the onions are cooked slowly in beef drippings.

Steve’s doesn’t have a sign. The interior is simple. But the sandwich? Unmatched. The beef is so tender it practically dissolves. The cheese melts into every crevice. The roll? Perfectly toasted, never soggy.

Many consider Steve’s the true best cheesesteak in Philadelphia—not because it’s the oldest, but because it’s the most perfectly executed.

Example 5: Dalessandro’s – The Italian Market Classic

Tucked into the historic Italian Market, Dalessandro’s has been serving cheesesteaks since 1975. What sets it apart is its use of house-made bread and locally sourced beef. The sandwich is assembled with care, and the staff remembers regulars by name.

Dalessandro’s doesn’t have a long line, but the people who eat here do so because they’ve tried everything else—and come back. It’s a quiet testament to excellence.

FAQs

What’s the difference between a cheesesteak and a Philly cheesesteak?

There is no difference. “Philly cheesesteak” is the full, correct term. A “cheesesteak” elsewhere might refer to any steak sandwich with cheese. Only in Philadelphia does the term carry the specific cultural and culinary weight of thinly sliced ribeye, melted cheese, and a hoagie roll.

Is Cheez Whiz or provolone better?

There’s no definitive answer—it’s a matter of personal preference. Cheez Whiz is nostalgic and melts perfectly, while provolone offers a richer, more complex flavor. Most locals have a strong opinion, but both are authentic. The key is that the cheese melts into the meat, not sits on top.

Should I add peppers or mushrooms?

Traditionally, no. A classic Philly cheesesteak includes only beef, cheese, onions, and bread. Peppers and mushrooms are variations, sometimes called “cheesesteak hoagies” or “gourmet steaks.” If you want to try them, do so—but know you’re eating a modified version.

Can I get a vegetarian cheesesteak?

Technically, no. A true cheesesteak is defined by beef. However, many shops now offer plant-based alternatives made with seitan or jackfruit. These are not traditional, but they exist for dietary needs. Don’t expect them to taste like the real thing.

How much should I expect to pay?

A quality cheesesteak in Philadelphia typically costs between $9 and $14. Anything under $7 likely uses lower-quality meat or pre-made ingredients. Anything over $18 is likely overpriced for the value.

Is there a best time of year to eat a cheesesteak?

Anytime. But spring and fall offer the most pleasant weather for walking from shop to shop. Summer can be hot and crowded, and winter may make outdoor queues less appealing. But the sandwich itself is a year-round staple.

Can I order a cheesesteak to-go?

Yes, and many places specialize in it. But for the best experience, eat it immediately after it’s made. Letting it sit for more than 10 minutes will cause the roll to soften and the cheese to harden.

What should I drink with my cheesesteak?

A cold soda (especially root beer or cola), iced tea, or a local beer like Yards or Victory. Avoid wine or cocktails—they overpower the sandwich’s savory richness.

Conclusion

Finding the best cheesesteak in Philadelphia isn’t about checking off tourist attractions or following viral trends. It’s about engaging with a culinary tradition that’s been refined over nearly a century. It’s about tasting the difference between a sandwich made with care and one made for speed. It’s about listening to the whispers of locals, observing the technique of the grill master, and respecting the simplicity of the recipe.

By following the steps in this guide—understanding the core components, seeking out legacy institutions, tasting with intention, and avoiding marketing traps—you’ll move beyond the noise and discover what truly makes a cheesesteak exceptional. The best cheesesteak isn’t the one with the biggest sign or the longest line. It’s the one that makes you pause, take another bite, and think, “This is why I came.”

So grab your napkins, head out with an open mind, and taste your way through the city. Whether you land on Pat’s, Jim’s, Steve’s, or a quiet corner shop you never knew existed, the journey itself is part of the flavor. Philadelphia doesn’t just serve cheesesteaks—it celebrates them. And now, you know how to find the ones worth remembering.