Explorer’s Den (two-handed cheesesteaks) wit provolone
Pat’s wit Wiz
Geno’s with American
Dammit, I’m hungry now and I’m on the wrong coast.
And don’t tell me Philly’s Best is a substitute…
This.
Also, Tony and Joe’s in Conshohocken, before they changed hands.
I usualy tell out of town friends to go to Jim’s. I just can’t understand how Pat’s and Geno’s can be so famous. Terrible, terrible cheesesteaks.
Oh, and I usualy order mine provalone wit.
My rule is never to order anywhere that calls it a Philly Cheesesteak. Or anywhere that has peppers as a standard ingredient.
However, it is like hotel porn. I always end up at a place thinking “this one will be different” so I break my rule. And then 10 minutes later I am unsatisfied, depressed and self-loathing.
As someone who has made them for a living on and off for the last 15 years, the only ones as good as mine are Tony Luke’s.
Why yes, I do have an ego. Why do you ask?
Peppers aren’t a standard ingredient? 
What the heck IS a standard ingredient?
Cheese. Onions are optional, as are (ugh) peppers, mushrooms, and sauce.
Anything more than onions and you ruin it.
Nothing wrong with adding peppers, though I don’t like them. Or mushrooms. But a cheesteak is a roll, steak, and cheese. The most “standard” of other ingredients is onions, but they are definitely an option.
Adding onions - cheesteak with.
Adding anything else - cheesteak with peppers, mushrooms, bacon, pepperoni etc etc.
I was in Philly visiting a friend a while back, we took one of the bus tours around the city. The tour guide on the bus we were on recommended a cheese steak place about a block away from the Liberty Bell building, I don’t remember what it was called. I got a provolone with, and it was really good, I was honestly surprised how good.
Also, cheese wiz is not something you eat, it is something you go see a urologist for. C’mon people.
I am partial to Steve’s Prince of Steaks (flipped not chopped), and think the steak at White House Subs in Atlantic City is the best… Tony Luke’s and John’s Roast Pork are pretty awesome as well… for out-of towners, check out hollyeats.com for descriptions, menu boards, and descriptions…
btw, there is a great sign at Pat’s Steaks describing “how to order” a Philly cheesesteak…
Does anyone know if the Whitehouse is still there? Somewhere off Chestnut or Walnut, not far from center city. Back in 1974, I thought that was best. Since then, it seems like the best places were in Jersey. If you’re out on the Main Line, in Wayne, try Real Pizza.
To the guy asking about hot sauce and cheddar on the steak, try asking for a pizza steak, but specify the cheddar. Or maybe that disappeared over time too.
Indeed, I’ve found only one place outside the Delaware Valley that makes a decent cheesesteak, and it’s the one place that doesn’t call it a Philadelphia cheesesteak. If you’re curious, it’s the Pickle Barrel sandwich shop in Montana (originally Bozeman, but I think they’ve expanded to a few other cities), but you have to specify no BBQ sauce.
I’ve been to Philadelphia only as a tourist, so I’ve had Pat’s, Geno’s, and Jim’s. Of the three, I prefer Jim’s.
That’s a long way to go from DC for a steak. 
I think it might be easier for me to drive up to D’Allesandro’s. Maybe this weekend - the car needs a run out.
I liked Jim’s, but I’ve been spoiled by the cheesesteak at Carl’s on Prospect St. in Waltham, MA.
Tony Luke’s, hands down. Much better than Pat’s and Geno’s IMO.
Tony Luke’s makes great cheesesteaks except. . .
I’m not wild about the rolls they use. The texture feels a little wrong, and the roll is seeded.
But that won’t stop me from going there. Especially with one of their locations being a few blocks from my house.
The roll is more important than the cheese for me. I prefer an Italian roll with a slightly crispy outside and soft and doughy inside… Sesame seeds are a big no no for me. Conshy bakery rolls are my favorite. I’m amazed how many places in the city use thier rolls. I’m not big on Amaroso’s because of the semolina “sand” that’s all over the bottom.
A cheesesteak with a sesame-seed roll? That falls into the category of “not even wrong”. That’s just bizarre.
Agreed on the roll being important: That’s the one thing that Pickle Barrel doesn’t get quite right (but of course, they can’t get Amaroso’s rolls way out here).
I’ve seen more sesame seeds on semolina rolls lately. I just can’t recall any specific places at the moment. I don’t like the trend though.