The two fold wrap around line inside is always full and sometimes even runs outside when it’s really busy, which means that the steak meat is fresh and hot, and made upon order; which is the only way to eat a steak.
Meat slicers grace the rear counters where the steak meat is sliced razor thin for the griddles, and cooked in mounds of what looks like 10-15 lbs at a time. I watched as the fresh buns were steamed over the heaps of freshly cooked steak meat with the cheese oozing and melting in-between the layers of meat.
The aroma of onions, cheese and steak in air is amazing, and by the time you get through the line and find a spot to eat, you’ll have no mercy or hesitation consuming that sandwich down to it’s last tasty morsel.
400 South Street
Philadelphia PA 19147