Cheesesteaks are a staple in the city of Philadelphia, and so too is the endless debate about where to get the best one. We researched a variety of local Philadelphia magazines, news outlets and recommendations from Philadelphia natives to identify the top cheesesteaks shops in the city.
For this week’s cheesesteak review, we went to John’s Roast Pork, a steak shop that claims to make the “ultimate cheesesteak” in Philadelphia. Located on Snyder Avenue, near the sports stadiums, John’s Roast Pork is a very interesting shop in the heart of South Philadelphia. They do not have the typical aesthetic we’ve been accustomed to in a normal cheesesteak shop. Also, their specialty is not actually the cheesesteak, but rather their roast pork sandwich.
John’s true intrigue comes from its crucial, and possibly criticized, decision to not use cheese whiz, a classic and fan favorite in the cheesesteak world. In eliminating cheese whiz, many cheesesteak consumers have placed John’s on the hot seat.
Nonetheless, this spot has a reputation that precedes it, firmly holding its name among the greats in Philadelphia’s cheesesteak world.
It would be an understatement to say that John’s steak is a hot commodity. John’s faithful customers are relentless, with a line typically wrapping around the block and crowds gathering at the pickup window. If you’re making the trip to John’s, be prepared to dedicate a good chunk of time.
John’s cheesesteak was something unlike any other. The steak itself was a mixture of sliced and chopped steak, overcoming what could possibly be the cheesesteak consumers’ longest debate of what they enjoy more: sliced or chopped. From the start, this surprising cheesesteak clearly separated John’s from the rest of the city’s big players. Not only was the steak in a category of its own, but it was seasoned to perfection and mouthwateringly tender.
Phenomenal steak aside, the other elements of this steak were less flattering. The roll and cheese could be categorized as mediocre at best.
The lack of cheese whiz was a true downfall to consumers that prefer whiz over other cheeses. The alternatives, American and provolone, just felt underwhelming in comparison to the steak’s unique features. The presence of the cheese in the steak was also extremely spotty, leaving some areas all steak and roll while others had an overwhelming amount of cheese.
The roll also left us underwhelmed in that it was too thick and chewy, instead of warm and soft. With the greatest equilibrium of the two steak worlds imaginable in one sandwich, both sliced and chopped, the roll almost served as a barrier to experiencing these exceptional flavors inside of it. The roll was large, thick and lacked any special flavors to compliment the unique style of the steak.
The ability to create this cut of steak was downright revolutionary and continues to serve as the middle ground between the two opposing sides of the cheesesteak world. But, while this steak itself surpassed all expectations, the thick, chewy roll and poor cheese selection left us wondering what could have been.
Rating 7.9 out of 10
