Phil’s Steaks, New York City
Roving the streets of New York since 2012, Phil's is New York's only Philly cheesesteak food truck, and also the purveyor of the city's best cheesesteak. Philly Native Jim Drew sources his rolls from Amoroso's in Philadelphia; beef comes from the tail end of the tenderloin, and cheese is your choice of Cheese Whiz, white American, or provolone. Grab your spot on line, order a “whiz wit,” and enjoy. Don't forget to ask if they have any Philly soft pretzels on hand; they've been known to stock up when visiting the homeland.
Philly’s Best, Chicago
Blazing a cheesesteak trail in Chicago since 1990, Michael Markellos is the owner of Philly's Best, which has three locations throughout the city. All the ingredients at Philly's Best are shipped in from Philly except for the onions, Markellos told the Chicago Tribune. Rolls come from Amoroso's, thin-sliced beef tenderloin is from Liberty Bell Steak Co., and cheese comes from Philadelphia foodservice distributor Cedar Farms. The steak is shredded up on the griddle with two metal spatulas as it cooks, and it's loaded into rolls with onions and your choice of white American, Whiz, sharp provolone, shredded mozzarella, or a Cheddar cheese blend.
Sonny's Famous Steaks, located on Market Street in Old City, offers a quintessential Philly cheesesteak experience. Old-school and with lines sometimes out the door, this sparse yet welcoming shop knows the right way to make a cheesesteak: They use whole slices of rib-eye, tossed on the griddle to order and roughly chopped into big chunks during the cooking process.
A surprisingly large number of cheesesteaks are made with beef that's been pre-cooked and left to steam (and get tough) on the grill, but you won't find any of those shenanigans here; this meat is juicy and beefy to the max. The bread is soft as can be, and when that beef is mixed together with perfectly soft onions and just the right amount of Whiz, you can definitely understand why GQ Magazine named it the best cheesesteak in Philadelphia.
Steve’s Prince of Steaks, Philadelphia
Steve's got its start more than 30 years ago on Bustleton Avenue in Philly's Great Northeast neighborhood, which kept it off the radar for a while. But now there are four locations, including one in Center City, so it's finally getting the recognition it deserves, with lines typically out the door and around the corner on weekends. And it deserves plenty of recognition: These steaks are long and thin (some might even call them dainty), made with hand-sliced rib-eye that's not chopped up on the griddle.
Opt for Whiz and it'll come right out of the can and onto your sandwich - and will most likely get all over the place as you try to eat it (which isn't a bad thing). Other cheese options include American, provolone, and mozzarella, and you're also given the option to go double-meat. We've heard their burgers and chicken parm sandwiches are good, too, but when you're at Steve's, you get a steak.
White House Subs, Atlantic City, N.J.
White House is a must-visit in Atlantic City (and has been for more than 65 years), primarily on account of its massive cold Italian-style subs, loaded with Italian cold cuts and cheeses. But those in the know also know that their hot subs are also seriously on point, especially the cheesesteak (or “steak submarine”). Fresh bread is delivered every hour from a local bakery, and it's filled with lean top round that's never been frozen and is sliced every morning, griddled white onions, and loads of provolone cheese. The bread is steamed on top of the cooking beef, cheese, and onions, and it's all brought together into a spectacular sandwich.