The Great Philly Cheesesteak Debate: 6 Shops Locals Defend to the End

In Philadelphia, few topics spark fiercer loyalty than where to find the best cheesesteak. Locals don’t just eat these iconic sandwiches – they champion their favorite spots with the same passion they reserve for Eagles football.

The perfect combination of thinly sliced beef, melted cheese, and a fresh roll has created decades-long rivalries between neighborhood joints. These six establishments have earned die-hard defenders who’ll argue their merits over dinner tables and bar counters across the city.

1. Pat’s King of Steaks: The Original Challenger

Founded in 1930 by Pat Olivieri, this South Philly landmark claims to have invented the cheesesteak. The 24-hour stand at 9th and Passyunk operates with assembly-line efficiency, serving thousands of tourists and locals daily. Their signature style? Thinly chopped ribeye on a crusty Italian roll.

Ordering here follows strict protocol – specify cheese type and whether you want onions (“wit” or “witout”) quickly or risk the infamous “next customer” call. The outdoor-only seating creates a distinctly Philly experience, especially at 2 AM after the bars close.

Fun fact: Pat originally sold hot dogs before creating the steak sandwich that would become Philadelphia’s culinary icon. Today, his family still operates the business, maintaining the same recipe that started the cheesesteak revolution.

2. Geno’s Steaks: Flashy Rival Across the Street

Directly facing Pat’s stands Geno’s, its neon-drenched competitor since 1966. The late Joey Vento established this 24-hour operation specifically to challenge Pat’s dominance, creating Philadelphia’s most famous food rivalry. Unlike Pat’s chopped beef approach, Geno’s serves thinly sliced ribeye steak in longer pieces.

The flashy orange and blue décor makes Geno’s unmistakable, with enough wattage to light up the intersection. Tourists often do the “cheesesteak crossover,” trying both Pat’s and Geno’s to declare their personal winner.

The counter staff maintains the brusque Philly attitude that’s become part of the experience. First-timers should know their order before reaching the window – “American wit” translates to American cheese with onions – and have cash ready for these cash-only institutions.

3. Jim’s South Street: Phoenix Rising from the Ashes

“The line is worth the wait” became the unofficial motto at Jim’s long before a devastating 2022 fire temporarily closed this South Street institution. Reopened in 2025 after extensive rebuilding, the two-story corner spot returned with its signature griddle technique intact – the beef sears while onions caramelize alongside.

What separates Jim’s from competitors? Many locals point to their generous cheese application and the perfect meat-to-roll ratio. The upstairs dining room offers rare indoor seating with windows overlooking the bustling South Street scene below.

Jim’s attracts a diverse mix of tourists, locals, and late-night revelers from nearby bars. Their cheesesteaks feature slightly thicker-cut meat than other shops, creating a different texture that devotees swear makes all the difference in the city’s ongoing sandwich wars.

4. Dalessandro’s Steaks: Roxborough’s Hidden Gem

Away from the tourist crowds, Dalessandro’s sits in Philadelphia’s Roxborough neighborhood, where locals have flocked since 1960. The unassuming storefront on Henry Avenue doesn’t need neon – its reputation spreads through generations of loyal customers who appreciate the finely chopped steak piled impossibly high on each roll.

The griddle technique here differs significantly from downtown competitors. Cooks chop the meat continuously while cooking, creating an almost shredded texture that absorbs their signature seasoning blend. First-timers often gasp at the sheer volume of meat on each sandwich.

Neighborhood regulars know to arrive outside peak hours to avoid the inevitable line. The small dining area fills quickly, especially on weekends. Their cheesesteaks come standard with American cheese, though provolone and whiz remain popular alternatives for this Northwest Philly landmark.

5. John’s Roast Pork: The South Philly Secret Weapon

Don’t let the name fool you – John’s Roast Pork serves what many food critics consider Philadelphia’s finest cheesesteak. Operating since 1930 in an industrial section of South Philadelphia, this unassuming shack earned a James Beard Award for its authentic offerings.

The secret lies in their seeded rolls from Carangi Bakery, delivered fresh twice daily. These slightly crusty, perfectly soft vessels hold generous portions of ribeye steak sliced thin but not chopped to oblivion. Each sandwich gets built to order by veteran staff who know many customers by name.

Unlike 24-hour competitors, John’s keeps limited daytime hours, closing at 7 PM and remaining shuttered Sundays. The odd schedule hasn’t deterred devotees who make special trips for these masterpieces. Their cheesesteaks feature sharp provolone as the cheese of choice, though American and whiz remain available options.

6. Tony Luke’s: The Empire Builder

From humble Oregon Avenue beginnings in 1992, Tony Luke’s transformed into Philadelphia’s most successful cheesesteak export. The original South Philly location under I-95 maintains its authentic roots despite the brand’s expansion to multiple states and even international airports.

Their signature innovation? The “Old Italian” style cheesesteak featuring sharp provolone, sautéed broccoli rabe, and roasted long hots. This sophisticated twist attracted attention beyond traditional cheesesteak enthusiasts. The shop’s appearance in numerous food shows brought national recognition.

Lines move quickly thanks to an efficient ordering system developed over decades. Unlike some competitors, Tony Luke’s slices ribeye to order rather than pre-cooking meat. This fresh approach creates a juicier sandwich with distinct texture. Their seeded rolls from local bakeries offer the perfect chew-to-crust ratio that cheesesteak aficionados demand from authentic Philly sandwiches.