Why Every New Jersey Local Knows This Route 17 Landmark

I’ve driven past countless diners and roadhouses along New Jersey’s busy highways, but there’s something about this place that always makes me slow down and point it out to anyone riding with me.

Walking through these doors is like stepping into a time capsule: wooden panels, warm lighting, and the unmistakable aroma of sizzling beef greet me like an old friend.

When my steak arrives at the table, still hissing and crackling on a hot plate, I instantly understand why generations of New Jersey families have made this their go-to spot for celebrations and casual dinners alike.

The steaks are so tender they practically melt on my fork, piled high with crispy fries and sautéed mushrooms that soak up every drop of that famous house sauce.

But here’s the real secret behind this Route 17 icon: it’s not just the food that keeps people coming back for nearly ninety years.

I’m ready to show you why my neighbors have been raving about this place since our grandparents were kids.

A Legacy That Started in 1936 and Never Looked Back

Imagine opening a steakhouse in the middle of the Great Depression and not only surviving but thriving for nearly nine decades. That’s exactly what happened when Steve’s first fired up its grills back in 1936, making it one of New Jersey’s oldest continuously operating steakhouses.

Walking into this place feels like browsing through your grandparents’ photo album, with every corner telling stories of families who’ve celebrated birthdays, anniversaries, and Friday night victories here for generations.

The dark wood paneling and vintage décor aren’t some trendy design choice slapped together by a hipster decorator. These are the real deal, accumulated over decades of serving hungry travelers and loyal locals along Route 17.

I noticed antiques hanging on the walls during my visit, each piece adding to that authentic roadhouse vibe that money simply can’t buy.

What strikes me most is how Steve’s has resisted the urge to modernize everything into oblivion. Sure, they’ve kept things clean and functional, but the soul of the place remains untouched.

The booths feel like they’ve cradled thousands of conversations, the lighting creates that perfect cozy ambiance, and even the old music playing in the background transports you straight back to simpler times.

Location matters too, and Steve’s picked the perfect spot on Route 17 where visibility meets accessibility. This isn’t some hidden gem you need a treasure map to find.

It’s a landmark that drivers recognize instantly, whether they’re commuting to work or heading to the American Dream Mall just down the road.

That Signature Sizzling Sound You Can Hear Across the Dining Room

Before your eyes even register what’s happening, your ears pick up that distinctive hissing sound echoing through the dining room. Every few minutes, another plate emerges from the kitchen with a steak still crackling and popping, sending aromatic clouds of beefy goodness wafting past neighboring tables.

That sound isn’t just dinner theater, it’s proof your meal was cooked exactly the way a proper steakhouse should prepare it.

I watched servers carefully navigate between tables carrying these sizzling masterpieces, and let me tell you, every single head turned to follow the sound. There’s something primal about hearing your food cook right in front of you, creating anticipation that no fancy plating technique can match.

The visual spectacle of steam rising off a perfectly seared ribeye or filet mignon makes waiting for your own order almost unbearable.

This cooking method isn’t just for show either. Keeping the steak on a screaming hot plate means it stays at the perfect temperature from kitchen to table, ensuring your first bite is just as hot and juicy as your last.

I’ve eaten at plenty of steakhouses where my meal arrives lukewarm, but that’s simply impossible here.

The secret sauce they drizzle over each steak adds another layer to this sensory experience. Based on what satisfied customers revealed, this proprietary blend has been perfected over decades, giving Steve’s steaks their distinctive flavor profile.

Some describe it as having a soy sauce base with a salty punch that amplifies the beef’s natural richness without overwhelming it.

Filet Mignon That Converts First-Timers Into Regulars

Ordering filet mignon for the first time can feel intimidating, especially when you’re not sure what all the fuss is about. One customer shared how their birthday dinner at Steve’s marked their inaugural filet experience, and they couldn’t stop raving about how tender and flavorful it was.

That’s the magic of a properly prepared filet, it should practically dissolve on your tongue while delivering rich, beefy satisfaction.

Steve’s offers their filet in various sizes, including a popular six-ounce option that’s perfect if you want to save room for appetizers and dessert. I appreciate restaurants that understand not everyone needs a massive slab of meat to feel satisfied.

The quality of the cut matters more than sheer volume, and from what I’ve gathered, Steve’s sources beef that meets their exacting standards.

What makes their filet stand out is the cooking precision. Customers consistently mention receiving steaks cooked exactly to their specifications, whether that’s a perfect medium rare with a warm pink center or a more well-done preparation.

Temperature control separates amateur kitchens from professional steakhouses, and Steve’s clearly has this skill mastered.

The presentation doesn’t hurt either. When your filet arrives still sizzling on that hot plate, surrounded by crispy fries and those signature sautéed mushrooms, it looks like something from a food magazine.

But unlike those styled shots, this is real food meant to be devoured, not photographed. Though honestly, I completely understand the urge to snap a quick picture before diving in!

The Porterhouse That Challenges Even the Hungriest Appetites

Twenty ounces of premium beef sounds like a challenge, and that’s exactly what you get when ordering Steve’s legendary Porterhouse. This isn’t some dainty portion for folks who nibble politely, this is a serious commitment that rewards those who arrive with empty stomachs and big ambitions.

I’ve seen couples split this behemoth and still walk away satisfied, with leftovers for tomorrow’s lunch.

For those unfamiliar with cuts, a Porterhouse combines two steaks in one, separated by that distinctive T-shaped bone. You get a generous strip steak on one side and a smaller tenderloin section on the other, offering two different textures and flavor profiles in a single order.

It’s like getting the best of both worlds without having to choose between them.

The cooking process for something this substantial requires real skill. You can’t just slap a two-inch thick Porterhouse on the grill and hope for the best.

The kitchen needs to manage heat carefully, ensuring the exterior develops that beautiful caramelized crust while the interior reaches the perfect doneness throughout. Based on customer feedback, Steve’s handles this challenge admirably most nights.

Pairing matters when you’re tackling this much protein. I noticed several reviews mentioning how well their meals complemented the richness of the beef.

The mountain of fries provides a salty, crispy contrast, while those house mushrooms add an earthy element that cuts through the fat beautifully. Everything works together to create a balanced plate despite the impressive portion size.

French Onion Soup That Warms You From the Inside Out

Starting your meal with French onion soup at a steakhouse might seem unconventional, but trust me when I say it’s a move that pays dividends. Steve’s version arrives bubbling hot in a traditional crock, topped with that gorgeous layer of melted cheese that stretches when you break through with your spoon.

The aroma alone, a combination of sweet caramelized onions and rich beef broth, prepares your palate for the main event ahead.

Proper French onion soup requires patience that many restaurants simply won’t invest. Those onions need to cook low and slow until they transform from sharp and pungent to sweet and jammy.

Then they simmer in beef stock that’s been carefully seasoned, creating a broth that’s complex and deeply satisfying. The whole process takes hours, which explains why shortcuts are so common and so disappointing.

I’ve read mixed feedback about Steve’s version, with some customers praising it while others found it merely adequate. Consistency can be tricky with labor-intensive dishes like this, especially during busy service periods when the kitchen is juggling dozens of orders simultaneously.

Your mileage may vary depending on when you visit and who’s manning the soup station that particular evening.

The cheese topping deserves special mention because it’s where many places cut corners. You want a thick, gooey layer that forms a barrier between your spoon and the hot broth below, creating that satisfying moment when you finally break through.

Steve’s seems to understand this principle, delivering a cheese cap that photographs beautifully and tastes even better.

Zucchini Sticks with Horseradish Sauce That Disappear Fast

Vegetable appetizers don’t always get the respect they deserve, but Steve’s zucchini sticks prove that fried veggies can hold their own against any chicken wing or mozzarella stick. These aren’t sad, soggy strips of squash limping onto your table.

We’re talking crispy, golden-brown perfection with a satisfying crunch that gives way to tender zucchini inside. I’ve seen tables order seconds before their steaks even arrive.

The breading makes all the difference here. It needs to be seasoned well enough to taste interesting on its own while still allowing the mild zucchini flavor to come through.

Too thick and you’re just eating fried batter, too thin and it falls off before reaching your mouth. Steve’s has clearly dialed in the ratio, creating a coating that adheres beautifully and fries up crispy without being greasy.

But let’s talk about that horseradish sauce, because this is where things get really interesting. Horseradish provides a sharp, sinus-clearing kick that cuts through the richness of fried food like nothing else.

Mixed into a creamy base, it becomes this addictive condiment that you’ll want to dip everything into. Several customers specifically praised this sauce, and I completely understand why.

Sharing appetizers is part of the steakhouse experience, and zucchini sticks are perfect for this. They’re finger food that doesn’t require utensils, they pair well with cold beverages while you’re studying the menu, and they don’t fill you up so much that you can’t appreciate your main course.

Smart diners know to order these early and often.

The House Sauce That Divides Opinions and Starts Conversations

Few menu items inspire as much passionate debate as Steve’s signature steak sauce. Some customers describe it as the secret ingredient that makes every bite memorable, while others request it on the side or skip it entirely.

This polarizing condiment reportedly features a soy sauce base enhanced with proprietary seasonings, creating a salty, umami-rich profile that either enhances or overwhelms the natural beef flavor depending on your perspective.

I find it fascinating how the same sauce can generate five-star raves and two-star complaints. One diner’s perfect seasoning is another’s sodium overload, and there’s no predicting which camp you’ll fall into until you try it yourself.

The smart move is asking for sauce on the side during your first visit, allowing you to control exactly how much makes it onto your steak.

The sauce’s intensity seems designed to complement the high-quality beef Steve’s serves. When you’re working with well-marbled, properly aged steaks, a bold sauce can add an extra dimension without masking the meat’s natural characteristics.

Think of it like adding hot sauce to tacos, some people want that extra kick while others prefer tasting the filling ingredients more directly.

Several reviews mention a maple or sherry component to the overall aroma and flavor profile. These sweet notes would balance the sauce’s saltiness, creating a more complex taste experience than straight soy sauce could deliver.

The exact recipe remains closely guarded, passed down through decades of Steve’s ownership and fine-tuned based on customer feedback.

Atmosphere That Feels Like Dining in Your Grandparents’ Favorite Spot

Modern restaurants often feel sterile and interchangeable, designed by committee to offend no one and excite no one. Steve’s takes the opposite approach, embracing its history so completely that stepping inside feels like traveling back to when steakhouses were neighborhood institutions rather than corporate chains.

The dark wood paneling absorbs light in a way that creates intimacy, making even a crowded Saturday night feel somehow personal.

I’m always curious about the decorative choices restaurants make, and Steve’s doesn’t disappoint. Antiques and memorabilia cover the walls, each piece contributing to the overall nostalgic vibe without tipping over into kitsch.

There’s taxidermy too, including deer and other wildlife that some diners love and others find slightly unsettling. It’s definitely a traditional roadhouse aesthetic that won’t appeal to everyone.

The booth seating deserves special recognition for achieving that perfect balance between comfort and support. You can settle in for a leisurely meal without feeling like you’re sinking into a couch, and the high backs provide a sense of privacy even when the dining room is packed.

Tables are admittedly on the smaller side, which becomes noticeable when your massive steak arrives with all its accompaniments.

Lighting plays a crucial role in ambiance, and Steve’s keeps things dim without making it impossible to see your food. This creates that classic steakhouse mood where conversations flow easily and the outside world seems to fade away.

Add in the soundtrack of sizzling steaks and clinking silverware, and you’ve got an atmosphere that money simply can’t replicate overnight.

Location That Makes It Perfect for Pre-Mall or Post-Shopping Fuel

Timing your meals around shopping marathons requires strategic planning, and Steve’s Sizzling Steaks at 620 NJ-17 in Carlstadt offers the perfect solution. Located just minutes from the massive American Dream Mall, this steakhouse serves as either an energizing pre-shopping meal or a well-deserved reward after hours of retail therapy.

I’ve noticed several customers mention this convenient pairing, grabbing apps and beverages at Steve’s before or after tackling that enormous shopping complex.

Route 17 itself is one of New Jersey’s major commercial corridors, lined with shopping centers, car dealerships, and restaurants competing for attention. Steve’s manages to stand out despite fierce competition, partly due to its longevity and partly because of its distinctive roadhouse appearance.

You can’t miss it when driving past, which matters when hungry travelers are making split-second dining decisions.

The parking situation generally works well, with a dedicated lot that accommodates the steady stream of customers. Weekend evenings can get crowded, as you’d expect from any popular restaurant, but I haven’t seen complaints about parking being impossible.

Just factor in a potential wait during peak times, especially Saturday nights when locals and visitors converge.

Being near the mall creates interesting opportunities for combining activities. Maybe you’re meeting friends for dinner before catching a movie at American Dream, or perhaps you need substantial food after walking miles through stores.

Steve’s fills that need perfectly, offering hearty portions and relatively quick service considering they’re cooking everything to order. The location truly is ideal for anyone navigating this busy section of Bergen County.

Service That Ranges from Outstanding to Inconsistent Based on Timing

Reading through dozens of customer experiences reveals an interesting pattern about service quality at Steve’s. Many diners rave about attentive, friendly servers who anticipate needs and make excellent menu recommendations.

Others describe rushed experiences where courses arrived too quickly or staff seemed stretched too thin to provide proper attention. This inconsistency suggests that timing your visit matters significantly to the overall experience you’ll have.

Peak hours at any restaurant challenge even the best-trained teams. When every table is full and the kitchen is pumping out orders as fast as possible, something has to give.

I noticed complaints typically center around Saturday evenings and other prime dining times, when wait times exceed an hour and servers are juggling too many tables simultaneously. Arriving earlier or choosing weeknight visits might yield dramatically better results.

Several customers specifically praised individual servers by name, which always indicates genuinely memorable service. These standout team members seem to understand that steakhouse dining is about more than just delivering food, it’s about creating an experience that justifies the premium prices.

They offer wine pairings, explain the signature sauce, and check back at appropriate intervals without hovering.

The bar area provides a comfortable waiting space when tables aren’t immediately available, and bartenders apparently mix strong, well-balanced beverages. This matters because nobody enjoys standing awkwardly in an entryway when facing a lengthy wait.

Having a place to sit with a drink transforms waiting from annoying to acceptable, especially when you can watch the dining room action and build anticipation for your own sizzling steak.