PHILLY CHEESESTEAK TOUR
So you’ve heard all about “The Philly Cheesesteak” and you want to find out what all the fuss is about? Well this is the tour for you!!!! Let’s settle the debate once and for all! You can vote to decide for yourself who you think should hold the crown for “Best Philly Cheesesteak”. Why taste just one of the most sought after Philadelphia staples?? Why not sample FIVE Different Cheesesteaks from five of the most popular cheesesteak restaurants in the city, including A Vegan Option? Taste what Philadelphia has to offer all while exploring the city in a fun atmosphere? Food, fun and sightseeing all in one!!
SAMPLE, COMPARE, & VOTE THE BEST CHEESESTEAK
Jim's SteaksIn the 1930’s Jim and Millie served sandwiches out the front window of their West Philadelphia row home. In 1939 a Philadelphia tradition began when Jim turned his home at 431 N. 62nd Street into Jim’s Steak’s. They served cheesesteaks and his famous special Italian hoagie, milkshakes and other Philly specialties.
Campo's DeliAmbrose and Rose Campo probably never imagined that the little grocery store they based their lives on in 1947 would still be here more than 50 years later--successful, growing, and continuing the traditions and values on which their future flourished. Campo's Philly Favorites come straight from their legacy--of quality, family, neighborhood, hard work and devotion, and of the one ingredient crucial to their success and ours: Personal service. It's kept our customers coming back since we, the next generation, took over in 1975.
Pat's SteaksPat's King of Steaks was founded by Pat and Harry Olivieri in 1930, when they opened a hot dog stall at the corners of 9th Street, Wharton Street, and Passyunk Avenue. The brothers are generally credited as the 1933 co-creators of the Philly Cheesesteak
Pat's SteaksGeno’s was founded by one of Philly’s own, Joey Vento in 1966. The man had two boxes of steaks, a few hot dogs, and $6 in his pocket when he turned on the grills at 9th and Passyunk. Neighboring joints predicted he’d last six months, tops. Joey didn’t listen. He stuck to what he knew and what he knew was steaks. Joey learned the ropes working in his old man’s steak shop in the 40’s. It was in that kitchen that Joey mastered cooking a steak to mouth-watering perfection and grilling an onion so it had just enough bite.
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