Char Siu: An Authentic Chinese BBQ Pork Recipe


Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

Jump to recipe |

Char Siu is a staple at any Chinese BBQ restaurant and still remains one of our favourite Chinese BBQ dishes when visiting these joints. Although it seems daunting, making Char Siu is actually quite simple: mix up the marinade, marinate the pork overnight, then bake! This is a great dish to serve when catering for a party since pork shoulder/pork butt is a pretty cheap cut of meat and the delicious flavours of the sticky sauce is easy to impress!

What is Char Siu?

Char Siu is Chinese BBQ pork that’s moist, juicy, and covered in an iconic sweet, savoury, and umami sticky glaze. You’ll find it in any Chinese BBQ restaurant served in slices over rice or chopped up and stuffed inside buns for the classic Char Siu Bao (BBQ Pork Bun). Some restaurants add red food colouring to their sauce to make the meat look a little red – I’ve skipped this step in my recipe because I didn’t have any on hand, but feel free to add it in if you want the classic restaurant look.

Restaurant-style Char Siu (note the red tinge)
Char Siu Bao (BBQ pork bun)
Image from https://www.istockphoto.com/photos/char-siu-pork

Char Siu is not to be confused with Chashu!

Char Siu is the Chinese BBQ pork dish whereas Chashu is the Japanese fatty pork belly slices you often see served in ramen. While both are insanely delicious, they are completely different dishes. This recipe is for the Chinese BBQ pork Char Siu, however if you’re looking for a good Chashu recipe, I’ve got you covered in my Tonkotsu Ramen recipe below!

Chashu
Chashu in ramen

Legit Tonkotsu Ramen from scratch (in an Instant Pot)


A tonkotsu ramen is a beautiful bowl of a rich pork bone broth with noodles, chashu, a ramen egg, and your choice of toppings. This legit restaurant-quality tonkotsu ramen recipe will blow your mind away!

What is fermented red bean curd?

If you are not familiar with this pungent beauty, strap in. Fermented red bean curd (also known as fermented tofu) is a Chinese condiment that is made with cubes of tofu that is fermented in a brine of red yeast rice and rice wine. The end result is an umami flavour bomb that can be a bit overwhelming when eaten on its own. It’s often used in sauces as a flavour enhancer or paired with congee.

At first glance it can definitely look off-putting. If you’ve never had it before, I’d recommend only trying the tiniest amount at first (I’m talking about less than a pea size, maybe just a dab). The flavour profile is very salty but with a creamy/cheesy texture. Even if you’re not a fan of the taste, I’d still recommend using it in this recipe to give it that extra depth of flavour that makes all the difference between this char siu recipe to the next. Be careful when taking it out of the jar – it comes in little cubes and is very soft and easily breaks apart.

When I was younger I hated this stuff and I’d cringe every time my dad took it out of the fridge. The flavour was too overwhelming for me, but as I got older I learned to love it and I can’t think of any better condiment than this to go with my congee (move over, pork floss).

Which cut of pork is best?

Pork shoulder or pork butt is the best and most traditional cut of pork to use to make char siu. You can also use pork belly as well, however I find it too fatty when eaten in slices but works very well when chopped up and used in a BBQ pork bun recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 pieces (44g) spicy fermented red bean curd
    • 1 Tbsp (22g) honey
    • 1 Tbsp (14g) Shaoxing wine
    • 1 Tbsp (20g) soy sauce
    • 1 Tbsp (20g) oyster sauce
    • 1 tsp (6g) dark soy sauce
    • 1 tsp (2g) 5-spice powder
    • 1/4 tsp (1g) white pepper
    • 1/4 cup (50g) brown sugar, packed
  • 500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin removed (I prefer pork shoulder)
The gang’s all here

Directions:

In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.

Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.

The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.

While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).

At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately after slicing. Enjoy!

Pork belly over rice

Summarized Recipe:

Char Siu: An Authentic Chinese BBQ Pork Recipe

Date Published: Sept 27th, 2025 | Last Updated: Sept 27th, 2025
Author: Abby |Category: Asian, easy, mains
Serves: 6-8 | Prep time: overnight | Cook time: 45 minutes

Ingredients:

  • Marinade:
    • 3 cloves garlic, minced
    • 2 pieces (44g) spicy fermented red bean curd
    • 1 Tbsp (22g) honey
    • 1 Tbsp (14g) Shaoxing wine
    • 1 Tbsp (20g) soy sauce
    • 1 Tbsp (20g) oyster sauce
    • 1 tsp (6g) dark soy sauce
    • 1 tsp 5-spice powder
    • 1/4 tsp white pepper
    • 1/4 cup (50g) brown sugar, packed
  • 500g pork shoulder (try to get a fattier piece) or slab of pork belly, skin and excessive fat removed (I prefer pork shoulder)

Directions:

  1. In a mixing bowl, combine all the ingredients of the marinade: 3 cloves minced garlic, 2 pieces fermented red bean curd, 1 Tbsp honey, 1 Tbsp Shaoxing wine, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 tsp dark soy sauce, 1 tsp 5-spice powder, 1/4 tsp white pepper, and 1/4 cup packed brown sugar. Mix well until there are no clumps.
  2. Put the marinade in a resealable plastic bag along with the pork and squeeze out any air. Let it marinate in the fridge overnight.
  3. The next day, preheat the oven to 200˚C/400˚F. Shake off excess marinade and place the marinated pork onto a wire rack over a tray. Brush extra marinade over the top and bake in the preheated oven for 15-20 minutes. Flip each pork piece over, brush with more marinade and bake again for 15-20 minutes or until the internal temperature reaches 63˚C/145˚F.
  4. While the pork is cooking, pour the leftover marinade into a saucepan and turn the heat on to MED. Let the sauce bubble and simmer while continuously stirring for 3-4 minutes until it slightly thickens (don’t worry about reducing it too much since the sauce will thicken further as it cools).
  5. At the end of the cook time, you should have a nice char/dark brown caramelization over the top of the pork. If you don’t, BROIL for 1 minute on each side until you get get the dark brown char. Remove from the oven and brush the reduced marinade (from step 4) over the top and let it rest for 10 minutes before slicing. Serve immediately. Enjoy!

AbbyLeave a comment

Quick and Easy Shrimp & Egg Tofu Bites


Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

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This shrimp and egg tofu bites dish is a super easy Asian appetizer/snack that cooks up quickly and looks impressive. If you’re in a pinch for a dinner party or just feeling snacky, this is the recipe for you! It’s made of homemade shrimp paste and soft egg tofu, finished off with a simple savoury sauce.

A note on egg tofu:

If you’re unfamiliar with egg tofu, it is a soft tofu (not quite silken) that has a yellow-tinge in colour and is often packaged in a plastic tube, like the picture on the right. You can find it in the tofu section of most Asian supermarkets.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Equipment you’ll need:

  • Food processor (optional but it will make your life easier)
  • Large steaming basket or a metal trivet in a wok with a lid

Ingredients you’ll need:

  • Shrimp mixture:
    • 6 large (140g) raw shrimp, deshelled and deveined
    • 1 Tbsp (13g) ginger, peeled and roughly chopped
    • 2 green onions (white and green parts separated)
    • 1 tsp Shaoxing wine (Chinese cooking wine)
    • 1/2 tsp corn starch
    • 1/2 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp kosher salt
  • 1 package egg tofu
  • Sauce:
    • 1/3 cup water
    • 1/2 tsp soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp granulated sugar
    • 1/2 tsp corn starch

Directions:

Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.

In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.

Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).

Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.

When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

Summarized Recipe:

Quick and Easy Shrimp & Egg Tofu Bites

Date Published: Sept 24th, 2025 | Last Updated: Sept 24th, 2025
Author: Abby |Category: appetizer, snacks, asian, <30 mins, easy, healthy, low-cal
Serves: 1 plate as an appetizer | Prep time: 10 mins | Cook time: 10 mins

Ingredients:

  • Shrimp mixture:
    • 6 large (140g) raw shrimp, deshelled and deveined
    • 1 Tbsp (13g) ginger, peeled and roughly chopped
    • 2 green onions (white and green parts separated)
    • 1 tsp Shaoxing wine (Chinese cooking wine)
    • 1/2 tsp corn starch
    • 1/2 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp kosher salt
  • 1 package egg tofu
  • Sauce:
    • 1/3 cup water
    • 1/2 tsp soy sauce
    • 1 tsp oyster sauce
    • 1/4 tsp sesame oil
    • 1/8 tsp ground white pepper
    • 1/8 tsp granulated sugar
    • 1/2 tsp corn starch

Directions:

  1. Slice the egg tofu into 2.5cm thick rounds and place on a heat-proof plate.
  2. In a food processor, add in your shrimp mixture: raw shrimp, 1 Tbsp ginger, 2 green onions (white part only), 1 tsp Shaoxing wine, 1/2 tsp corn starch, 1/2 tsp sesame oil, 1/8 tsp ground white pepper, and 1/8 tsp salt. Blend until you get a smooth paste.
  3. Carefully spoon a tablespoon of the shrimp mixture onto each egg tofu round. Place the plate in a steaming basket and steam for 10 minutes until the shrimp is set and cooked all the way through. If you don’t have a steaming basket, you can add a few centimetres of hot water into a wok and place the plate of shrimp tofu on an elevated plate or tray in the centre and add the lid over (as pictured).
  4. Make the sauce: While the shrimp and tofu steams, make the sauce by combining all the sauce ingredients (1/3 cup water, 1/2 tsp soy sauce, 1 tsp oyster sauce, 1/4 tsp sesame oil, 1/8 tsp white pepper, 1/8 tsp sugar, 1/2 tsp corn starch). Whisk until there are no lumps, then heat the sauce in a small pan on MED heat until it simmers and thickens (3-5 minutes) then turn off the heat.
  5. When the shrimp/tofu finishes steaming, remove the lid and use a papertowel to remove any collected water on the plate. Pour the sauce (from step 4) onto the plate around the shrimp/tofu and garnish with chopped green part of the green onions on top. Serve immediately. Enjoy!

AbbyLeave a comment

Green Curry Mussels


Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

Jump to recipe |

This Green Curry Mussel recipe has been on the back burner since I started this website during COVID. I’m glad to finally be able to publish it! Back during the lockdown pandemic era (seems like so long ago now!), like many, I was really into experimenting in the kitchen and I had just recently discovered how to make my own Thai Green Curry Paste from scratch! From that recipe, I became more and more adventurous in ways I could use up that curry paste. Toby’s favourite recipe from that adventure is the fried prawn toasts (see the posts below). Mine is this recipe. I would have never thought to pair green curry and mussels together until I saw it on the menu at the mussel stand in Queen Victoria Market one day and it was mind-blowingly delicious!

This is my take on green curry mussels. This recipe uses the bold and rich flavours of a traditional Thai Green Curry paste, cooked together in coconut milk, then tossed together with fresh mussels to give an aromatic and creamy mussel dish. I hope you enjoy!

Thai Green Curry Paste


Brace yourself. There are a BUTTLOAD of ingredients that go into this Thai green curry paste (17 to be exact) but it’s packed with flavour and beautiful aromas. It does…

Keep reading
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Green Curry Prawn Toast


These prawn toasts are so easy to make! You can serve it as an appetizer or a snack for a party. They make good use of the homemade Thai green…

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Green Curry Fish Soup


This healthy green curry soup uses soy milk and fresh green curry paste for maximum flavour and minimum calories and fat. It’s so quick and easy to whip this up…

Keep reading
Abby's avatar by Abby

This recipe is easy and cooks up quickly!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

Directions:

Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes). Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.

Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

Summarized Recipe:

Green Curry Mussels

Date Published: Sept 21st, 2025 | Last Updated: Sept 21st, 2025
Author: Abby |Category: mains, Asian, <15mins, <30 mins, easy
Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes

Ingredients:

Directions:

  1. Heat a large pan or wok on MED heat and sauté the green curry paste in a drizzle of oil until the paste dries out a bit and turns slightly brown (2-3 minutes).
  2. Add in the can of coconut milk and mix it all together. Let the sauce simmer until you get a thickened sauce.
  3. Add in the mussels and stir. Put the lid on and let the mussels steam for 4-5 minutes until they all open up. Turn off the heat and serve!

AbbyLeave a comment

Miso Fish Chowder


Date Published: Sept 18th, 2025 | Last Updated: Sept 18th, 2025
Author: Abby | Category: soup, mains
Serves: 8 | Prep time: 20 mins | Cook time: 45 mins

Jump to recipe |

This Miso Fish Chowder tastes just like a clam chowder, but is thinner, more brothy, made with fish instead of clams and not as heavy. It’s made with white miso for an umami punch and packs in a ton of flavour.

The original recipe is from NYT Cooking but I’ve made a few changes with addition of ingredients and also doubled the batch because this soup is just so damn good that it always disappears too quickly. My recipe will make enough to serve 8, but feel free to halve the recipe if you like, but this soup freezes incredibly well and is perfect for meal-prep days.

Although this recipe doesn’t have actual clams in it, it does use clam juice as one of its main ingredients. Clam juice is the broth that comes from steaming clams. While it doesn’t sound the most appetizing, it is important in this recipe to get that seafood/clam/umami flavour infused into the soup. There are a couple brands out there, but one of the most popular ones is by Bar Harbor. I found these bad boys at my local Whole Foods near the seafood section for about $4 per bottle.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1kg (2 lbs) skinless white fish fillets (cod or barramundi work well), sliced to 3cm pieces
  • Pinch of salt
  • 8 slices of bacon, diced
  • 3 Tbsps unsalted butter
  • 3 stalks of celery, diced
  • 2 leeks, white part only, cleaned and sliced
  • Pinch of fresh ground black pepper
  • 2/3 cup (200g) white/shiro miso
  • 1.2kg (2.5 lbs) potatoes, peeled and cut into 2.5cm cubes
  • 960ml (4x 8oz bottles) clam juice
  • 4 cups water
  • 2 sprigs of fresh thyme
  • 1 cup heavy cream
  • 5 scallions, sliced, white and green parts separated
  • 1 can of whole sweet corn kernels, drained
  • Serve: oyster crackers or crusty bread

Directions:

Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.

Salt the fish on both sides

In a large soup pot on MED heat, add in the diced bacon and sauté until crispy (~5 minutes) then set aside onto a paper towel-lined plate.

In the same pot, using the residual bacon grease, add in 3 Tbsps butter and stir until melted. Add in the celery, leeks, pinch of salt and pinch of black pepper. Sauté until the celery has softened (~8 minutes).

Add butter to the bacon grease
Add celery and leeks
Add salt and pepper
Cook until celery is tender

Next add in the white miso paste and mix well until there are no clumps and sauté for 3 minutes to slightly caramelize the miso.

Add miso
Sauté until slightly caramelized

Add in the potatoes, clam juice, 4 cups water, and 2 sprigs thyme. Mix well, turn the heat on to HIGH to let the soup come to a boil, then turn the heat down to LOW and simmer until the potatoes are soft enough to break with a spoon (15 minutes).

Add potatoes
Add clam juice
Add water and thyme
Simmer until potatoes are soft

Add in the 1 cup heavy cream and the white part of the sliced scallions. Let the soup come to a simmer then add in the fish pieces (from step 1). Continue to simmer until the fish is flakey and cooked (~5 minutes).

Add cream and white part of scallions
Add fish

Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.

Add corn
Heat through – done!

To serve, ladle the soup into bowls and sprinkle on the cooked crispy bacon (from step 2) and the green part of the sliced scallions to garnish. Serve with oyster crackers or crusty bread. Enjoy!

Summarized Recipe:

Miso Fish Chowder

Date Published: Sept 18th, 2025 | Last Updated: Sept 18th, 2025
Author: Abby | Category: soup, mains
Serves: 8 | Prep time: 20 mins | Cook time: 45 mins

Ingredients:

  • 1kg (2lbs) skinless white fish fillets (cod or barramundi work well), sliced to 3cm pieces
  • Pinch of salt
  • 8 slices of bacon, diced
  • 3 Tbsps unsalted butter
  • 3 stalks of celery, diced
  • 2 leeks, white part only, cleaned and sliced
  • Pinch of fresh ground black pepper
  • 2/3 cup (200g) white/shiro miso
  • 1.2kg (2.5 lbs) potatoes, peeled and cut into 2.5cm cubes
  • 960ml (4x 8oz bottles) clam juice
  • 4 cups water
  • 2 sprigs of fresh thyme
  • 1 cup heavy cream
  • 5 scallions, sliced, white and green parts separated
  • 1 can of whole sweet corn kernels, drained
  • Serve: oyster crackers or crusty bread

Directions:

  1. Add a pinch of salt to both sides of the fish pieces and set aside until ready to use.
  2. In a large soup pot on MED heat, add in the diced bacon and sauté until crispy (~5 minutes) then set aside onto a paper towel-lined plate.
  3. In the same pot, using the residual bacon grease, add in 3 Tbsps butter and stir until melted. Add in the celery, leeks, pinch of salt and pinch of black pepper. Sauté until the celery has softened (~8 minutes).
  4. Next add in the white miso paste and mix well until there are no clumps and sauté for 3 minutes to slightly caramelize the miso.
  5. Add in the potatoes, clam juice, 4 cups water, and 2 sprigs thyme. Mix well, turn the heat on to HIGH to let the soup come to a boil, then turn the heat down to LOW and simmer until the potatoes are soft enough to break with a spoon (15 minutes).
  6. Add in the 1 cup heavy cream and the white part of the sliced scallions. Let the soup come to a simmer then add in the fish pieces (from step 1). Continue to simmer until the fish is flakey and cooked (~5 minutes).
  7. Stir in the corn kernels until heated through, then turn off the heat. Taste and adjust salt and pepper as needed.
  8. To serve, ladle the soup into bowls and sprinkle on the cooked crispy bacon (from step 2) and the green part of the sliced scallions to garnish. Serve with oyster crackers or crusty bread. Enjoy!

AbbyLeave a comment

Best Places for Crab Cakes in Maryland: A Complete Guide to Local Favourites


Date Published: Sept 6th, 2025 | Last Updated: Sept 6th, 2025
Author: Abby | Category: Travel, USA

Contents:

  1. First things first: Why Maryland?
  2. What is a Crab Cake?
  3. What Makes a Good Crab Cake?
  4. Without further ado… here are some of the top places to grab a crab cake in Maryland!
  5. In Summary

First things first: Why Maryland?

If you were to pick one food ingredient that perfectly encapsulates Maryland cuisine, it would be blue swimmer crabs (with Old Bay Seasoning as a close second). Due to the abundance of these crabs in the Chesapeake Bay that runs right through the Eastern half of the state, the crabbing industry in Maryland has been an important part of the Maryland economy and culture dating back centuries! You can find all sorts of crab dishes in Maryland, including steamed crab, crab soup, crab dip, crab egg rolls, and of course the famous crab cake.

The peak crab season each year is between April to December, with the largest crabs on offer in the fall season between September to mid-November.

What is a Crab Cake?

A crab cake is a delicious savoury type of fishcake that is made up of crab meat and a variety of fillers traditionally bread crumbs, eggs, mayonnaise, mustard, and a variety of seasonings. It’s either baked, fried, or pan-cooked. You can find crab cakes around the world, but a Maryland crab cake hits different. Maryland crab cakes are seasoned with Old Bay Seasoning and the best cakes use jumbo lump crab meat.

What is jumbo lump/colossal crab meat you ask? Jumbo lump crab meat is the most prized and highest grade of crab meat that comes from the swimming fins of the crab – unsurprisingly, it’s also the most expensive. This piece of meat should be unbroken and come in large chunks compared to regular lump crab meat which are in smaller pieces and extracted from smaller swimming muscles of the crab. The best Maryland crab cakes (and the most expensive) are the ones made with jumbo lumb crab meat which results in large chunks of crab in every bite rather than smaller broken and stringy pieces of crab you see in regular crab cakes. It’s certainly an experience, especially for my fellow crab lovers!

For the visual learners like me, I’ve included a photo and diagram of the different types of crab meat:

Comparison of where Jumbo Lump Crab meat is from and how it compares to other parts of the crab.
Image from: https://www.seacoreseafood.com/product/Blue_Crab
Packed containers of jumbo lump crab meat – one of these containers can run you $60-70!

Accompaniments: Crab cakes are almost always served with a small packet of saltine crackers. This is to add texture to the overall softness of the crab cake. Toby prefers not adding it at all, but I like to crumble mine over the crab cake for a bit of extra crunch with every bite. Many people will also order a side of tartar or cocktail sauce to go with their crab cake for an extra kick.

What Makes a Good Crab Cake?

Fillers: The one and only golden rule of a good crab cake is that is should be maximum crab and minimal filler. I’m talking about 85-90% of the crab cake should be just crab meat and the filler should only really be there as a binder to hold the shape and for seasoning (read: Old Bay). No chopped veggies, no fancy herbs – maybe parsley.

Seasoning: Old Bay is a must for Maryland crab cakes and you’ll often taste celery salt as well. It is because of the simplicity of the Maryland crab cake that you’ll find most of them pretty similar in flavour. Some cakes are more heavily seasoned than others but this will be due to personal preference. I prefer mine on the less-seasoned side to not over power the delicate flavour of the crab and most places in Maryland will have a spice shaker of Old Bay so you can add extra seasoning if you like.

Without further ado… here are some of the top places to grab a crab cake in Maryland!

Much like my unexpectedly popular post on The Ultimate Guide to Philly Cheesesteaks in Philadelphia, this post is my personal take on these popular spots. I know there will be a lot of differing opinions and I’ve seen heated debates on who has the best crab cakes, and at the end of the day the answer will depend on individual preference. There’s no one right answer – it’s like asking a New Yorker who has the best pizza. Everyone will have their own favourite and this post highlights some of my favourites and thoughts on these popular joints. The places that we tried were all due to research from locals but this is in no way a comprehensive list. Let me know in the comments if you think I’ve missed a popular spot!

In this post, I’ve reviewed Pappa’s, Faidley’s, Koco’s, G&M, and Jimmy’s.

* Please note that the cost of crab cakes are often seasonal and can change regularly depending on market price. The prices I’ve listed below are from our trip in July of 2025.

1) Pappas: Pappas Seafood Co. & Pappas Restaurant and Sports Bar

Pappas Seafood Co. (carry out only):
Address: 8801 Belair Rd, Nottingham, MD 21236
Hours: 11am-8pm daily
Cost per crab cake: $27.50+tax (market price) for 11oz large jumbo lump crab cake, $25 for Imperial
Website: http://www.pappascrabcakes.com/

Pappas Restaurant and Sports Bar (sit down dining):
Address: multiple locations around Maryland (we went to 6713 Ritchie Hwy, Glen Burnie, MD 21061)
Hours: hours vary by location, usually 11am-9:30pm daily (check the website for more details)
Cost per crab cake: $28.99 for 8oz jumbo lump crab (extra $2 for a platter with 2 sides)
Website: http://www.pappascrabcakes.com/

Pros:

  • Great crab cakes with minimal filler, tons of crab meat, lightly seasoned
  • Good prices at the distribution centre (better than their restaurant)
  • Multiple option of sizes of crab cakes including a large 11oz cake!

Cons:

  • Distribution center located farther out from Baltimore
  • Cream of crab soup is way too salty (at the restaurant location anyway)
  • Lightly seasoned crab cakes which is what I prefer to pair with a tartar sauce, but some may find it bland

Pappas was recommended time and time again throughout my internet research, but everyone always just called it “Pappas”, rather than the full name, so when we typed in “Pappas” on Google maps, it directed me to “Pappas Seafood Co.”. When we arrived, it was a big warehouse-like building that only had carryout options and nowhere to sit. We thought it was strange that so many people would recommend a carryout place until we spoke to the cashier who told us that they have multiple restaurants that have dine-in options but the location we came to was their distribution center. Ahh. We were super hungry at the time and didn’t want to make the further trek to their restaurant after driving 3 hours from NYC so we just ordered carryout. Luckily they had pretty much a full menu and there was one picnic table out back so we didn’t have to eat in the hot car.

For those of you who are like us and never seen a “carryout” before, it’s a type of food service where you park your car in a designated number spot in the parking lot, go inside to order, and they’ll bring out the food to your car. Neither Toby and I had encountered a ‘carryout’ service before coming in Maryland – we thought it just meant takeaway. When we arrived, we thought the numbered lots were for reserved parking so we chose a spot without a number (which ended up being for employee parking – we thought it was strange why we had to park so far away from the main door 😂). When they asked us what our car spot number was, we just told them which car it was 😅.

There was an option of the size of crab cake you want: small, medium, or large. We of course got the large because we were so hungry. It was a whole 11oz and very filling. It was delicious from the very first bite! There was no skimping on the crab meat and minimal filler. It was lightly seasoned – just the way I like it and it was even better paired with their tartar sauce.

We also ordered the Imperial Crab cake that is made with their imperial sauce. The Imperial was more moist with more seasoning and eggy in flavour. It’s a gluten free option without a binder so it was also more sloppy looking. I thought it was good but not as good as the regular jumbo lump crab cake but Toby LOVED it way more.

This crab cake was the one to beat but just incase we were biased because we were starving when we tried it, we tried it again at one of their restaurants on our way back home from DC. The restaurant looked like any other sports/family restaurant (we went to the location in Glen Burnie). We sat at the bar and we ordered both the jumbo lump and the imperial crab cake again. I can confirm that this was still our top pick for favourite crab cake after trying 4 other places. (Side note: I also ordered the recommended cream of crab soup and it was super salty – would not recommend. Stick to the crab cakes.)

2) Faidley’s Seafood

Address: 119 N Paca St, Baltimore, MD 21201 (inside Lexington Market, level 1)
Hours: 10am-5pm most days, closed Sun
Cost per crab cake: $25 + tax (market price) for 6.5oz jumbo lump crab cake
Website: http://faidleyscrabcakes.com/

Pros:

  • Best location within Baltimore downtown, although a bit of a walk from the waterfront
  • Great oven-roasted browning flavour

Cons:

  • More expensive for the smallest crab cake on this list (standard size for most places is 8oz, theirs is 6.5oz)
  • More filling compared to the other crab cakes with less crab
  • Food-court order style
  • Standing room and some picnic tables outside

Faidley’s is an institution in the Baltimore area. Open since 1886, they have the reputation as being one of the oldest seafood purveyors in the Chesapeake Bay region. It also has the best location for tourists (right in downtown Baltimore!) compared to all the other places in this post. It’s roughly a 15 minute walk from Oriole Park baseball stadium or a 30 minute walk from the Baltimore waterfront. Located in Lexington Market, Faidley’s has food-court style service where you go up to order and they put your food on a tray. They also have a separate area for a raw bar and takeaway raw seafood/meat (including raccoon and muskrat meat!).

There’s standing room only here at the high tops or there’s a few picnic benches on the patio outside. The first time we went it was on a Monday afternoon in March during game day. It was pretty busy but not crazy. The second time was in July which was a lot less busy but the food was still consistent.

There’s only one size of crab cake here, which is a 6.5 oz for $25 (market price), smaller than the standard 8oz size at other restaurants. The food was served very quickly (almost immediately!) and on first impressions, it had a lot more browning compared to other cakes but also had more filler. Despite this, it was well-season and the roasted browned flavour gave the crab cake more depth that the other cakes didn’t offer. It was like having thanksgiving stuffing out of the oven, crab-cake style! If this crab cake was larger with less filler, it would’ve easily taken the number one spot for best crab cake for me!

We also got a “Coddie” which is a fried cod and potato ball (not bad), the crab dip (amazing!), and the cream of crab soup (I thought it was okay, but Toby liked it).

You can actually watch them make the crab cakes while you wait for your food. I saw celery salt, Old Bay, and crushed crackers go into the mix!

3) Koco’s Pub

Address: 4301 Harford Rd, Baltimore, MD 21214
Hours: 11am-9pm on most days, closed Sun & Mon, evening only Tues (check their website for up to date hours)
Cost per crab cake: $39+ tax (market price) for an 11oz crab cake
Website: http://www.kocospub.com/

Pros:

  • Great ambience with lovely decor
  • Koconut shrimp was delicious
  • Good service

Cons:

  • 15 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Texture of the crab cakes were too soft for my liking compared to others
  • Not a fan of the cream of crab soup
  • Much more expensive crab cake compared to others ($39 for an 11oz – Pappa’s takeaway was $27.50)

Of all the crab cake joints we’ve visited in Maryland, Koco’s pub had the most character with great vibes. It’s situated at the end of a quiet street – you can’t miss it, it’s the bright yellow house! Although a little farther out from Baltimore (15 minute drive), Koco’s reputation of great crab cakes seem to fill the place again and again. When we arrived without a reservation, there was only seating at the bar available (which was a bit uncomfortable since the table top doesn’t extend out as much as it should and we had to lean in to eat – you can probably notice it in one of the photos below). The interior of the restaurant made you feel like you were in a tropical family restaurant/pub with more brightly coloured walls and decor.

From the reviews, apart from their crab cakes, others have recommended the Koconut shrimp and the cream of crab soup, so we ordered all 3!

  • Crab cake: Although their standard crab cake size is the same 11oz as Pappa’s large, it seemed much smaller when it arrived (there are also larger and smaller options available that’s not on the menu). The crab cake was overall good, however we felt that it was a bit heavy on the Old Bay seasoning and the crab meat was more shredded in the crab cake rather than large chunks of crab meat which made it a softer texture that I didn’t prefer.
  • Koconut Shrimp: This was our favourite. It’s shrimp covered in koconut shavings and deep fried, served with a jalapeño raspberry sauce. The sauce sounded weird but interesting and it was delicious!
  • Cream of Crab Soup: Unfortunately, I wasn’t a fan of it. It was too thick and floury with minimal to no crab flavour. It if weren’t for the clumps of crab meat in the soup, I wouldn’t have known it was crab soup.

Overall, although the ambience of the place was fantastic and there was lovely service, the food fell a little short for us (except the Koconut shrimp) and we found it expensive compared to the others.

4) G & M Restaurant

Address: 804 N Hammonds Ferry Rd, Linthicum Heights, MD 21090
Hours: 11am-9pm daily
Cost per crab cake: $29+ tax for an 8oz crab cake + 1 side, or $58+tax for two 8oz crab cakes + 2 sides
Website: https://gandmcrabcakes.com/

Pros:

  • Delicious crab soup
  • Comparable prices of crab cake to the others

Cons:

  • 15 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Crab cake didn’t taste as fresh as some of the other places

G & M Restaurant is about a 15 minute drive south of Baltimore and is a very large restaurant tucked away in a quiet plaza just off the freeway. The outside of the restaurant feels like you’re about to walk into a warehouse, but the ambience of the place inside I would describe as old school grand – a bit outdated with a dash of fancy. There’s wooden floors, wooden chairs, folded fabric napkins, and tall ceilings. When we arrived on a Tuesday afternoon around 3pm, the restaurant was pretty empty so we sat at the bar.

They had a decent sized menu and also a Ballpark Special menu. We ordered the crab cake, cream of crab soup, and the pretzel crab dip.

  • Crab Cake: The standard crab crake size here is only 8oz (for $29 with one side, or two crab cakes for $58 with two sides). There’s also an a la cart 4oz crab cake option for $19. The crab cake was good and lightly seasoned, not too heavy on the Old Bay with good chunks of crab meat in the crab cake without too much filler. However, although it ticks the boxes on a good crab cake for me, the overall taste of the crab didn’t seem as fresh as some of the others.
  • Cream of Crab Soup: This was the BEST cream of crab soup we’ve had on our trip – I was starting to lose hope after being disappointed again and again. Unlike most cream of crab soups, the flavour of the crab actually penetrates into the soup with good chunks of crab meat. You can also tell they use wine in the recipe which gives it great flavour. I started off with a cup of soup, but it was so good that I ordered a bowl to go at the end of our meal (it was indeed still delicious the next day)!
  • Pretzel Crab Dip: This was a game day special that I couldn’t resist because I love pretzels. It was a huge portion with lots of crab and the dip was great. Toby especially liked it because it was similar to the Imperial Crab Cakes at Pappa’s.

Overall, the food was great. The crab cake is smaller and a little more expensive than Pappa’s, but it comes with a side, so I guess it evens out. Had the crab cake tasted fresher, it would’ve taken the #3 spot over Koco’s for me. The cream of crab soup is definitely a must-try here and that alone I feel is worth the drive out from Baltimore.

5) Jimmy’s Famous Seafood

Address: 6526 Holabird Ave, Baltimore, MD 21224
Hours: 11am-2am, daily
Cost per crab cake: $34+tax for 8oz
Website: http://www.jimmysfamousseafood.com/

Pros:

  • Big menu
  • Open late
  • Modern look

Cons:

  • Mandatory 21% gratuity on all dine-in cheques! (18% gratuity + extra $3% “labor of love” service charge) – wtf
  • 15-20 minute drive from Baltimore (can be tricky to get here if you don’t have a car)
  • Slow service despite the bar being near-empty
  • Douchey vibes
  • May not be real Maryland crabs!

Jimmy’s Famous Seafood is a HUGE restaurant outside of Baltimore that has a restaurant section and a bar/lounge section. We weren’t sure which area to go in, so we went into the first door closest from the parking lot and was in the bar section. It seemed like a pretty modern venue with nightclub vibes (they are after all open until 2am daily). We arrived on a Friday afternoon around 3pm and the were only 2 other tables seated around the bar. Eventhough it wasn’t busy, service was very slow. Someone gave us menus and seated us right away, but no one came back to acknowledge us after 10 minutes of waiting so we went up and ordered at the counter. While we were waiting, I scrolled through some Google reviews of this place and realized that many poor ratings were due to a mandatory 21% gratuity! Low and behold, as I scanned the menu more closely, right at the bottom in small print it states “Jimmy’s reserves the right to add an 18% gratuity because we love our employees”…”We add a 3% labor of love service charge to all checks at Jimmy’s Famous Seafood.” Wuuuuut? Pardon my language, but fuck that. Coming from NYC, we’re used to tipping a lot more, but a restaurant that has mandatory tipping just didn’t sit well with me. It screams cheapskate owners that don’t want to pay the employees a decent wage so they take that expense out on the customers. No way were we being forced to pay 21% gratuity just for sitting down (and at the bar!) without being told about it beforehand, especially with no service and we had to order at the counter. Toby went back to the counter and told them that we’re going to take away our food to avoid that mandatory tip – they still charged us the 3% labor of love fee 😒. Super shady. If you’re going to add on a charge, at least inform your customers beforehand instead of letting them find out on their own.

Tipping frustration aside, they had a huge menu with plenty of choices that sounded delicious, but unfortunately at this point of the day we were getting pretty full so we only ordered a crab cake and also the crab egg roll that was highly rated from the reviews.

It was another 15 minutes before our food was ready, but it seemed much longer. We were seated infront of a TV screen that had a non-stop video loop of the owner/chef doing things in different poses. It was as if he made a commercial of himself, rather than the business. This, on top of the mandatory tipping gave me douchey vibes.

Overall the crab cake was decent and well-made but it didn’t stand out from the other crab cakes. It did come with 3 different sauces though which was nice. I wasn’t a fan of the egg roll but Toby liked it. Overall the food was okay, but the mandatory tipping and the douchey vibes with poor service tainted the whole experience for us.

Even after leaving the restaurant, I was still raging about the shadiness of this place, so I did some googling and I’m gonna leave this here: https://www.reddit.com/r/maryland/comments/1luywvj/in_a_move_that_surprises_no_one_jimmys_seafood_is/

In Summary:

  • Pappa’s takes #1 for us for the best crab cake. It just ticks all the boxes and is also the best-priced!
  • Faidley’s has the best location with more depth of flavour of their crab cakes, however it was also the smallest and most expensive for the size.
  • G&M’s has the best cream of crab soup.
  • Koco’s has the best atmosphere for a restaurant.

I hope you enjoyed reading my take on the best Maryland crab cakes! Leave a message in the comments if you feel that I’ve missed a restaurant that should be on this list!

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Manhattan Chinatown is full of amazing authentic Asian food but in a neighbourhood full of Chinese signage and shop keepers that barely speak English, it can be daunting to find the best food spots amongst the literal hundreds of restaurants in this neighbourhood. This food guide highlights some of my favourite places to eat in Chinatown…

The Ultimate Guide to Top Philly Cheesesteak Spots


This is my ultimate guide to Philly Cheesesteaks in Philadelphia! I’ve made it my personal mission to try as many popular cheesesteak spots as I can find through online research, word of mouth, and local reviews. This post is my personal take on these popular spots!

AbbyLeave a comment

The Ultimate Guide to Top Philly Cheesesteak Spots


Date Published: March 25th, 2025 | Last Updated: Sept 8th, 2025
Author: Abby | Category: Travel, USA

Since moving to Brooklyn 2 years ago, Toby and I have made numerous weekend trips to explore the city of Philadelphia. There’s so much rich history and interesting things to see there, but of course being a foodie, the highlight of every trip for me is the Philly Cheesesteak. Every time we think about making a trip, the first thing on my mind is which cheesesteak are we going to try this time? You could call it an unhealthy obsession. To tide me over between our Philly trips, I’ve come up with my own Philly Cheesesteak recipe that you can check out here.

I’ve made it my personal mission to try as many popular cheesesteak spots as I can find through online research, word of mouth, and local reviews. This post is my personal take on these popular spots. I know there will be a lot of differing opinions and I’ve seen heated debates on who has the best cheesesteak, and at the end of the day the answer will depend on individual preference. There’s no one right answer – it’s like asking a New Yorker who has the best pizza. Everyone will have their own favourite and this post highlights some of my favourites and thoughts on these popular joints.

My go-to order: Whiz Wit with extra onions (cheesesteak with Cheez Whiz and extra onions). I keep my order consistent every time (where I can help it) so I have a standard of comparison between cheesesteak shops.

To skip this long detailed post, here’s a summary of my preferences:

Keep checking back, I’ll be updating this post as we continue to eat our way through this great city!

Contents:

  1. What is a Philly Cheesesteak? What makes it so special?
  2. Dissecting the Philly Cheesesteak:
    1. Bread
    2. Steak
    3. Cheese: Provolone, Cheez Whiz, American Cheese, or Cooper Sharp?
    4. Optional Toppings
  3. Philly Cheesesteak Spots
    1. #1: Jim’s South St.
    2. #2: Dalessandro’s Steaks
    3. #3: Del Rossi’s Cheesesteak & Pizza CO.
    4. #4: Donkey’s Place (across the river in Camden, NJ)
    5. #5: Miller’s Twist – a pretzel cheesesteak
    6. #6: Angelo’s Pizzeria
    7. #7: John’s Roast Pork
    8. #8: Joe’s Steaks + Soda Shop
    9. #9: Sonny’s Famous Steaks
    10. #10: Woodrow’s Sandwich Shop
    11. #11: Campo’s Philly Cheesesteaks
    12. Pat’s and Geno’s – #12 & 13
    13. A note on Fedoroff’s Roast Pork (Williamsburg, NYC)

What is a Philly Cheesesteak? What makes it so special?

A Philly Cheesesteak is a sandwich that is essentially bread, cooked steak, and cheese. The combination of these 3 ingredients don’t sound like much, but it’s the quality of the bread, the tenderness and juiciness of the beef, and the cheesy goodness all combined together that makes this sandwich magical. There’s no fancy truffle aioli, or a complex combination of marinades and spices. It’s just simple ingredients made well. Also be prepared – a good cheesesteak tends to be pretty greasy so pack your wet wipes!

Dissecting the Philly Cheesesteak:

Bread:

The traditional sandwich bread for a cheesesteak is a long Italian roll. It should be soft and chewy on the inside but with a light crust on the outside. The bread roll should have enough structure to hold up your sandwich while absorbing the delicious dripping juices without it being too soggy. It also shouldn’t be too tough that it becomes difficult to bite through.

Steak:

Rib eye is usually the go-to meat for a cheesesteak. It’s tender, somewhat fatty, and flavourful all at the same time. It’s sliced super thin before cooking on a flat top grill and comes out looking almost like ground beef (depending on how thin they slice it) with little folds that hold in all the juices. The first sounds you hear when walking into a cheesesteak shop is usually the clanging and banging of the metal spatulas on the flat top grill as they cook up the steak.

Cheese: Provolone, Cheez Whiz, American Cheese, or Cooper Sharp?

For the readers that are unfamiliar to the cheesesteak life, when you order a cheesesteak, you have to choose what kind of cheese you want. The 3 options are usually Provolone, Cheez Whiz, or American Cheese. Of these 3, provolone is the only “real” non-processed cheese, but I find it to be the most subtle in flavour compared to the others. American Cheese is processed cheddar slices (ie. Kraft singles), and Cheez Whiz is a processed liquid “cheese” sauce that tastes like a melty version of American cheese to me. In more recent years, Cooper Sharp has entered the cheesesteak game which is also another type of processed cheese but has a sharp bold flavour and melts well. Of all these options, Provolone and Cheez Whiz seem to be the two most popular choices. I’m team Cheez Whiz all the way (with Cooper Sharp coming in at a close second), but lately Toby has been leaning towards the provolone. If you’ve never had a cheesesteak before, I’d recommend getting one of each and trying it out for yourself!

Fun fact: The local Philly slang for a cheesesteak with cheez whiz and onions is called a “whiz wit”.

My first cheesesteak side story: When Toby and I went to order our first ever Philly Cheesesteak, we had no idea that there were cheese options! The guy at Jim’s didn’t specifically ask us what cheese we wanted. He instead asked “Provolone?”. In a moment of panic, we just said “yes”. Surely provolone is the most popular option, otherwise he would’ve led with a different cheese choice, right? Sad to report, I was disappointed by the provolone because I couldn’t really taste it and I expected a cheesesteak sandwich to be cheese-forward in flavour – after all, it’s in the name. Maybe we chose the wrong cheese? Maybe we should get extra cheese? After polishing off our sandwich, Toby went right back in line and ordered another one, this time with Cheez Whiz – the gooey orange cheese that you see in so many iconic photos of a cheesesteak. After taking the first bite, we were in love! This was it. The Cheez Whiz made all the difference. This gooey fake cheese product penetrated through the layers of the beef and onions and melded the flavours together into a mess of greasy cheesy delicious goodness. Ever since that visit, Cheez Whiz has been my go-to, although I was also quite impressed by Cooper Sharp at Del Rossi’s.

Optional Toppings:

Onions are optional, but essential in my opinion. They’re usually cooked to just browned and softened with a bit of a bite. I prefer the cheesesteak joints that take it a little further and slightly caramelize the onions to add a bit of sweetness to contrast the heavy sandwich. Some places will offer fried or even raw onions.

Sautéed bell peppers are another popular add-on, but I find it too distracting from the rest of my sandwich so I tend to skip it.

Sautéed mushrooms are not as popular of a topping and not always offered, but I just love mushrooms in general and I find that it adds a nice texture to the sandwich. Toby prefers it without.

Other common toppings: hot banana peppers, relish, ketchup, mayonnaise, and mustard. Some places will have a side stand of these extra toppings to add on yourself. I prefer my cheesesteak with just onions and mushrooms, but Toby will sometimes add relish for a bit of sweet vinegary kick.

Philly Cheesesteak Spots

Without further ado, here’s a list of popular cheesesteak spots around Philly that we’ve tried and my honest opinions about them. With such limited ingredients in a cheesesteak, a good cheesesteak needs to be on point with all 3 ingredients: bread, steak, and cheese.

I’ve ranked them from our favourite to least. Keep checking back, I’ll be updating this list and re-ranking as we continue to check out more cheesesteak spots! I’ve also made a handy-dandy map for an overall view of where all these spots are located. 😊

#1: Jim’s South St.

Address: 400 South St, Philadelphia, PA 19147
Website: https://jimssouthstreet.com/
Hours: 11am-12am most days (check the website for updated hours)
Cheesesteak: $13.49 (before tax)

Pros:

  • Always consistent
  • Moist juicy cheesesteak
  • Good pricing
  • Good location for tourists, about a 15 minute walk from the Liberty Bell
  • Onions are lightly caramelized giving it extra flavour
  • Indoor seating available
  • Takes both cash and card

Cons:

  • Smaller size sandwich (however $2-3 cheaper than most places)

Jim’s South Street is an easy local favourite. Throughout my research of finding the best cheesesteak in Philly, Jim’s came up again and again. It’s easily accessible and is located on the busy South Street with plenty of other restaurants and bars on this strip. Jim’s first opened up in 1939 and has been serving quality cheesesteaks since.

This was mine and Toby’s very first cheesesteak experience. It was everything I expected and more! We arrived at 12:45pm on a Monday in mid November and there was thankfully no line. Even if there was a line, I’m sure it’d move quick since they made our sandwich in record time. As soon as you walk in, you’re hit with the amazing aroma of caramelized onions and beef and the sounds of the banging and clanging on the flat top. Even if you weren’t hungry, watching the meat sizzle in front of you would get you salivating. The shop itself has a retro vibe with some seating available.

We got 2 cheesesteaks here: first with provolone which I struggled to find the provolone flavour, then with Cheez Whiz which made allllll the difference. The onions were perfectly cooked the way I like it – slightly caramelized for a bit of sweetness but with a bite and the steak was so juicy that it was a bit of a dripping mess, but the bread held up well without getting soggy. Delicious!

Update April 1st, 2025: After a string of disappointing cheesesteaks around Philly, we came back to Jim’s again to make sure I wasn’t overhyping this place since it was our very first cheesesteak afterall. I’m glad to report it was just as delicious as I remember it! I was watching the man behind the stove and noticed a few things that makes Jim’s stand out from the rest:

  1. They double layer their cheese – on the bread, then add the beef and toppings, and finish it with more cheez on top so you get a good amount of cheez whiz in every bite.
  2. Their onions are perfectly caramelized which adds so much more flavour with a slight sweetness. Most places will have softened onions without caramelizing them.
  3. This man has a literal kettle of melted beef oil that he pours on the beef while he cooks it to keep it moist and extra juicy as he cooks it.

#2: Dalessandro’s Steaks

Address: 600 Wendover St, Philadelphia, PA 19128
Website: https://dalessandros.com/
Hours: 11am-9/10pm most days (check the website for updated hours)
Cheesesteak with onions: $16.00 (cash only, ATM on site)

Pros:

  • Great sandwich size
  • Good amount of steak and cooked really well, not dry at all
  • No extra charge for onions

Cons:

  • Out of the way from downtown and old town/tourist areas
  • Onions very bland and not enough of it
  • Limited seating – only 4 picnic tables outside, no indoor seating
  • Cash only (ATM on site)
  • Limited street parking

Dalessandro’s was actually one of the first cheesesteak spots recommended to us from a Philly local but due to its location all the way on the other side of the city, it took us a while to make it here since it never seemed to fit into our Philly itinerary.

We came on a Saturday lunch hour in the first week of June and although it was busy, the line went relatively quickly and it took about 10 minutes to get our sandwich. It’s a window-order and pick-up set up that takes cash only (ATM on site). Once you place your order, there’s an automated voice over a speaker and a large screen that calls you when your order is ready and you pay on pick up. There are only 4 picnic-style tables outside and no indoor seating, but luckily we were able to snag a tablet just as someone left.

At first glance, the cheesesteak was pretty hefty with a good amount of meat. The bread was soft but held up well. The steak was super juicy and cooked really well (similar to Jim’s) and there was a good amount of cheese. However, the onions were the let down for me. Even with extra onions, there wasn’t much of it and the onions themselves didn’t have much flavour – wasn’t browned, kind of just soft and bland, almost like steamed onions. Honestly, if the onions were on point, Dalessandro’s would be at the #1 spot for me purely because their cheesesteak is larger than Jim’s and everything else was great!

#3: Del Rossi’s Cheesesteak & Pizza CO.

Address: 538 N 4th St, Philadelphia, PA 19123
Website: https://delrossisrestaurant.com/
Hours: 11am-11pm most days (check the website for updated hours)
Cheesesteak with onions: $16.48 (before tax)

Pros:

  • Fantastic bread – unique sesame artisanal bun
  • Juicy meat cooked well
  • Indoor-seating and they bring the food to your table
  • Takes both cash and card

Cons:

  • No Cheez Whiz, they carry Cooper Sharp cheese only
  • Inconsistent cook with the meat between repeat visits
  • Out of the way from downtown and old town/tourist areas

We came here on our latest Philly trip in February on the recommendation of some Philly native internet strangers. It is a little out of the way from the main city centre and touristy things (~6 mins north of the Liberty Bell for reference) so you’d need to either drive or Uber to get here. Upon first glance, it looked like an ordinary pizza shop with a bunch of pizza boxes piled high near the front, no signs of the large flat top or smells of a cheesesteak.

We ordered our usual “whiz wit” (cheesesteak with cheez whiz and onions) but to our surprise they only do Cooper Sharp cheese! This was the first place we’ve been to that didn’t have Cheez Whiz. It was a little hard to understand the cashier, but I think he said they used to do Cheez Whiz but it got too busy so they stopped offering different cheese options? Either way, the cashier was confident that we’d love their cheesesteak so we ordered one to share. Y’all… this cheesesteak was PHENOMENAL. It instantly became our new favourite cheesesteak. The bread was flavourful with a fantastic golden brown crust speckled with white sesame seeds that reminded me of an artisanal sourdough. It was our first time trying Cooper Sharp cheese and it was so bold and flavourful that it knocked our socks off. It also perfectly melted between the layers of the meat, making it a top contender to my beloved Cheez Whiz. The steak was also cooked well and the combination of everything was perfection. *chef’s kiss*

July 29th update: Del Rossi’s was originally my #1 pick for best cheesesteak, however after a couple more visits, although still delicious, there was inconsistency with the cook of the steak, being a little dry at times, so it’s now my #3 after Jim’s and Dalessandro’s.

#4: Donkey’s Place (across the river in Camden, NJ)

Address: 1223 Haddon Ave, Camden, NJ 08103
Website: https://www.donkeysplacemenu.com
Hours: Mon-Fri 10am-6pm, closed Sat & Sun (check the website for updated hours)
Cheesesteak with onions: $15.50 (before tax)

Pros:

  • AMAZING flavourful onions! The best onions in any cheesesteak sandwich I’ve had so far.
  • Generous portion sizes
  • Good amount of indoor seating in a pub setting
  • Takes both cash and card

Cons:

  • Located in New Jersey, across the river in a slightly dodgy neighbourhood
  • Limited menu – cheesesteak, wings, fries, and onion rings (but there’s a full bar!)

Donkey’s Place was recommended by our Philly walking tour guide and claimed it to be just as good, if not better than the cheesesteaks in Philly. Although it’s not technically in Philadelphia, I’ve included it in this post anyway due to how close it is. Donkey’s Place is located in Camden, NJ, just across the river, a 10 minute drive from the Liberty Bell (the USS New Jersey is also nearby if you want to check out a battleship!). This little pub is located on a random street away from any main tourist areas in a bit of a run down neighbourhood. There’s a small parking area for 2-3 cars or street parking. There wasn’t any special advertisement or signs for their cheesesteak and just by looking at this place from the outside, you never would’ve guessed they served cheesesteaks. We hoped we were in the right place.

Upon walking in, it was a cozy bar with some friendly people. You can either grab a seat at the bar or at one of the dining tables for table service. Their little menu posted on the napkin dispenser mainly consists of pub food with the addition of a cheesesteak.

We ordered two cheesesteaks – one with American white cheddar and the other with cheez whiz (no provolone option). The cheesesteak came on an untraditional round poppy seed bun with a hefty amount of meat (I think the waitress said half a pound), and when we said ‘extra onions’, they REALLY piled on a side of caramelized onions which I’m so glad we did because it was the highlight. The sandwich was seriously SO GOOD. The bun was a bit soft for my liking, but the overall sandwich was incredible that I didn’t care. The onions were what made it for me. It had a robust rich flavour and held more moisture, not like your typical caramelized onions. My best guess is that they either cook it down with beef fat or beef stock for that flavour and moisture. I tried to ask the guy how they make their onions, but all he said was “seasoning” which seemed to be a secret. Maybe it’s beef bouillon powder 🤔.

They also had Birch beer – similar to root beer but made with birch sap and bark. A little lighter and less sweet than root beer which I appreciated.

Less traditional, but a good contender for top fave! It’s definitely worth making a trip over the bridge for this cheesesteak!

Update April 20th, 2025: I’ve recently learned that Donkey’s Place was Anthony Bourdain’s top cheesesteak pick!

#5: Miller’s Twist – a pretzel cheesesteak

Address: 51 N 12th St, Philadelphia, PA 19107 (located in Reading Terminal Market)
Website: https://www.millerstwist.com/
Hours: Mon-Wed 8am-3:30pm, Thurs-Sat 8am-5pm, closed Sundays (check the website for updated hours)
Cheesesteak with onions: $7.50 (before tax)

Pros:

  • Unique little snack-sized cheesesteak in a pretzel dough
  • Takes both cash and card

Cons:

  • Located inside Reading Market – paid street or garage parking only
  • Closes earlier than regular cheesesteak shops
  • Sells out depending on popularity

This place didn’t show up on my cheesesteak research, but it did come up during my Reading Terminal Market must-try places to eat. I’ve got a serious weakness for soft pretzels, so of course when I saw that they had a Cheese whiz and onion cheesesteak pretzel, I just had to have it. Although small, it packs a lot of flavour. It’s essentially Cheez Whiz, onions, and steak wrapped up and baked inside a soft buttery pretzel dough. It was honestly SO GOOD. Toby said it was his favourite cheesesteak that day! This place also makes pretty great regular pretzels as well – they’re soft, buttery, and everything right.

#6: Angelo’s Pizzeria

Address: 736 S 9th St, Philadelphia, PA 19147
Website: https://www.angelospizzeriasouthphiladelphia.com/
Hours: Wed – Sun 11am-7pm, closed Mon & Tues (check the website for updated hours)
Cheesesteak with onions: $16.04 for a cheesesteak (before tax, cash only, not sure if they charged for extra onions)

Pros:

  • Hefty sandwich
  • Nice sesame bun, baked fresh daily

Cons:

  • Cash only (unsure if there’s an ATM on site)
  • Long lines all the time, they can run out of bread during the day so come early
  • Long waiting time – it took an hour from ordering to pick up
  • No seating available
  • Average cheesesteak filling

Okay, unpopular opinion here, but I think Angelo’s cheesesteak is just okay. 🫣

Angelo’s Pizzeria opened in their current location in 2019. They’re known for their pizza, hoagies, and the cooper sharp cheesesteak. They are praised for their unique fresh-baked sesame bun that is used in their cheesesteaks and hoagies. They often run out of bread during the day and stop serving cheesesteaks altogether, so if you want to try Angelo’s, get there early! Angelo’s reached superstar status when Dave Portnoy (the one-bite pizza review guy and founder of Barstool Sports) gave them a glowing review on their pizza in 2019, calling it “the best pizza in Philly”. Since then they’ve had a line-up out the door from opening to close! They take phone orders, but that’s only if you can get through. Apart from their pizza, their cooper sharp cheesesteak is also highly recommended by so many people. In 2024, Bradley Cooper, a Philadelphia native, teamed up with the owner of Angelo’s, Danny DiGiampietro, and opened up a cheesesteak shop in NYC called ‘Danny and Coop’s Cheesesteaks’, bringing over that famous sesame bun (which we’ve yet to visit – I’m waiting for the lines to die down).

From all this hype and publicity around them, I was super excited to try Angelo’s. It took a while for us to make it here since they’re always closed Mondays and Tuesdays which are the only two days off we get off from work. We arrived here just before 4pm on a Saturday and there was already at least 20 people in front of us waiting to order. This is a takeaway shop only, which means there’s no seating anywhere. There is a park across the street with limited benches, but many people were sitting on a stoop, curb, or just standing to eat. Luckily we found a parking spot directly in front of the shop so we just ate in the car.

It was a 12 minute wait for us to get to the front of the line to put in our order (cash only, pay on pick up), and it was another 40 minutes until they texted us to pick up our order. This was definitely the longest we’ve ever waited for a cheesesteak! Good thing we weren’t starving. We went for a walk on the popular South Street until they texted us to let us know our order was ready – even then, it was another 8 minute wait in the food pick-up line.

Since it took us so long to finally get here and with such a long wait, we ordered 3 sandwiches to try it all: two cheesesteaks – my classic Cheez Whiz, but since people rave so much about the Cooper Sharp, we got that one too, and also an Italian hoagie since Toby was a little sick of cheesesteaks at this point (not me, I could eat it until my dying day!). Sadly, the cheesesteaks were not worth the hype in my opinion. Although the sesame bun was good and super jam packed with sesame seeds, it wasn’t life-changing (I actually prefer the bun at Del Rossi’s better, Toby disagrees). The meat was average – not dry but not overly juicy, there wasn’t enough cheez whiz, and even though I asked for extra onions, it wasn’t enough. The onions were also kinda bland and tasted steamed rather than fried or caramelized. It was a pretty hefty sandwich though. The hoagie was also okay. Overall it wasn’t a bad cheesesteak. I’d say it was average but their sesame bread brings them up a couple points. It definitely wasn’t worth the hour-long process from ordering to pick-up. Maybe their pizzas are more worthwhile 🤷🏻‍♀️.

#7: John’s Roast Pork

Address: 14 E Snyder Ave, Philadelphia, PA 19148
Website: http://www.johnsroastpork.com/
Hours: Tues-Sat 10am-5pm, closed Sun & Mon (check the website for updated hours)
Cheesesteak with onions: $15-16 (I can’t remember exactly, prices weren’t posted, but we paid $18 with a soda)

Pros:

  • Hefty sandwich – lots of meat
  • Indoor and outdoor seating available
  • Takes both cash and card

Cons:

  • No cheez whiz or cooper sharp, only provolone or american cheese
  • Out of the way location in an industrial area with warehouses and strip clubs around

John’s Roast Pork is another popular local spot for cheesesteaks. They won a James Beard Award for their roast pork sandwich in 2006. It’s an unassuming shop located in the middle of nowhere amongst industrial buildings and strip clubs, but despite its location and it being the middle of winter, it was still pretty busy when we arrived. There was only window service with some indoor and outdoor seating available. They call their cheesesteaks “ultimate cheesesteaks” with 12oz of meat in each sandwich (I’m not sure how much meat they normally put on a cheesesteak, but it did feel more hefty compared to the others). Disappointingly they only offer sharp provolone cheese or American cheese. No whiz or cooper sharp. 💔

Overall I thought their cheesesteak was just okay – perhaps it was the lack of Cheez Whiz or perhaps we were following it straight after Del Rossi’s cheesesteak which is tough to beat. I thought the meat was decent but the sandwich wasn’t very cheese-forward in flavour probably because the provolone gets goopy when melted rather than the melty oozy cheese from Whiz or Cooper Sharp – I just don’t think I’m a provolone fan. It’s not a bad sandwich, but I thought it was just average. Toby liked it more than I did.

#8: Joe’s Steaks + Soda Shop

Address: 1 W Girard Ave, Philadelphia, PA 19125
Website: https://www.joessteaks.com/
Hours: 11am-9pm most days, until 1am on Fri & Sat (check the website for updated hours)
Cheesesteak with onions: Small $8.50 / Large $13.89 (before tax) (I can’t remember if they charged extra for onions)

Pros:

  • Offers both small and large cheesesteak sizes
  • Fantastic milkshakes
  • Table service
  • Good ambience, plenty of seating
  • Takes both cash and card

Cons:

  • Good average cheesesteak, wasn’t overly excited by it, not bad but not great
  • Farther out away from the city
  • Can be difficult to find street parking

Interestingly, I didn’t hear about this place from any internet reviews or recommendations. We collect souvenir magnets for all the places we visit and on our first trip to Philly, we came across a cool Philadelphia magnet at the Christmas market at JFK Plaza. At the time I hadn’t even had an official cheesesteak yet, but here in the middle of the magnet was “Joe’s Steaks”. A quick Google search revealed Joe’s to be a locally loved and OG cheesesteak joint that’s been open for more than 70 years, so of course I had to add it to my list of cheesesteaks to try.

Opened since 1949! Originally called ‘Chink’s Steaks’ due to the non-asian owner’s nickname for having “almond eyes”, the current owner took over in 1999 and after much debate, he renamed it ‘Joe’s Steaks’ in 2013 to get with the times and drop the racial slur. Keeping the same recipe over 70 years, this place has been a local staple.

This shop is located in the Northern suburbs in Fishtown. We thought it’d be in a random quiet location like many other cheesesteak shops away from the city, but it was actually right smack in the corner of a pretty busy street with plenty of cool shops and restaurants. We actually struggled to find parking and had to park a bit farther away. Joe’s is in the theme of a vintage diner with retro colours and booths. It’s table service or take away and there are plenty of cheesesteak, hotdogs, and burgers on the menu. This was the first cheesesteak place in Philadelphia that we saw offer a smaller or large size, which was nice considered we weren’t that hungry.

The cheesesteak came out quickly and overall was good, but not spectacular. The meat, cheese, bread, onions were all good – cooked well, decent flavours, but nothing to write home about. The real star of the show was the milkshakes. Toby was OBSESSED with the cookies and cream malted milk shake. Overall, the servers were lovely and the ambience was great, but I probably wouldn’t make an extra trip just for Joe’s (I’m sure Toby would say otherwise just for their milkshakes 😅).

#9: Sonny’s Famous Steaks

Address: 228 Market St, Philadelphia, PA 19106
Website: https://sonnyscheesesteaks.com/
Hours: 11am-10pm daily (check the website for updated hours)
Cheesesteak with onions: $13.77 (before tax)

Pros:

  • Great location for tourists, right in old town across the street from many sites
  • Good amount of cheese
  • Nice flavour on the steak with a slight char

Cons:

  • Good average cheesesteak, wasn’t overly excited by it, not bad but not great

Sonny’s is located on Market Street, which is conveniently close to old down and just down the block from the Benjamin Franklin Museum. GQ magazine named it their top pick for Philly Cheesesteaks, however looking at the 10 places they tried, neither Del Rossi’s nor Jim’s was on their list, so did they really sample the best? 😜

We came on a Tuesday afternoon and there was no line. We ordered our usual whiz wit. The bread was average, the steak was cooked well with a nice char (not the juiciest, but still good), and the cheez whiz shone through the layers. Overall it’s a good sandwich with a great location, but there’s better out there. If you’re a visiting tourist without much time to travel further, then Sonny’s is a good choice for a cheesesteak and within walking distance to the heart of Phildaelphia Old Town tourism.

#10: Woodrow’s Sandwich Shop

Address: 630 South St, Philadelphia, PA 19147
Website: http://www.woodrowsandwich.com/
Hours: 11am-8pm daily (check the website for updated hours)
Cheesesteak with onions: $15 (online QR code ordering already – careful it automatically adds 20% tip even if takeaway)

Pros:

  • Good location on the popular South Street
  • Unique truffle cheese with good truffle flavour

Cons:

  • Grainy texture of the truffle cheese
  • Only truffle cheese option – soz if you don’t like truffle
  • Steak was a little dry
  • QR code ordering only even if no one else is there and the staff are not doing anything
  • 20% tip default added on unless you change it

I’ve seen Woodrow’s occasionally mentioned here and there but not consistent enough to make it on the top 10 list, however I just HAD to try it when I heard that they have a truffle cheesesteak. I’m OBSESSED with truffle and I can never pass up anything truffle-related on a menu, so when you mention truffle and cheesesteak together, I’m there.

Located on South Street near Jim’s Steaks, we came on a Tuesday afternoon in April and there was no one else there at the time. Annoyingly, they only do QR code ordering. All 3 staff members there were standing around waiting for me to process my order before anything was started. Had I known, I would’ve just done this from my car instead of 3 people silently and awkwardly waiting for me. Be careful when checking out. My $15 sandwich suddenly jumped up to $19 as the total and I realized that they default add a 20% tip – I nearly missed it in my rush of checking out quickly. Even if you’re ordering for takeaway, 20% is added on (which is crazy because there’s literally zero service – they won’t even take your order at the counter 😂).

Ordering complaints aside, I was still excited to try my truffle cheesesteak. Interestingly they ONLY have a truffle cheese option, no regular cheese. The sandwich didn’t take long to make and we ate it in our car to save money on street parking, lol. Overall it was a tasty sandwich and the truffle flavour definitely comes through, BUT the cheese itself was grainy. They pride themselves on making their own truffle cheese in house and not from a can which I do commend and the flavour of the truffle cheese was actually quite nice, but the graininess was very distracting and kind of ruined it for me. It was kind of like the graininess you’d get from melting pre-shredded cheese that have added caking agents instead of using blocks of fresh cheese (pro-tip: you should never make mac & cheese with pre-shredded cheese for this exact reason). Apart from the grainy cheese, the meat was also a little dry. The bread and onions were average.

#11: Campo’s Philly Cheesesteaks

Address: 214 Market St, Philadelphia, PA 19106
Website: https://camposdeli.com/
Hours: 9am-10pm daily (check the website for updated hours)
Cheesesteak with onions: $14.85 (before tax, extra surcharge with card payment)

Pros:

  • Great location right near old town and all the touristy things

Cons:

  • Short and blunt counter service
  • Surcharge on credit card
  • Lack of cheese flavour – I can see it, but couldn’t really taste it
  • Average steak, cheese, and onions

Also located on Market Street just a few doors down from Sonny’s Famous Steaks, we visited on a Tuesday afternoon in April. There was no one else there at the time so our sandwich was made relatively quickly. The counter service was short and blunt and there was a surcharge if you’re paying with card.

I really wanted to like this place due to its great location next to old down, but unfortunately the sandwich let me down. We ordered our usual Whiz Wit. The bread was average, the onions were soft without much flavour, the beef was cooked well and juicy however there wasn’t much char or flavour on it, but the biggest disappointment was the lack of cheese flavour. I couldn’t taste it at all and actually thought maybe they forgot to put in the cheez whiz and was about to go back to the counter to check before Toby pointed out the opaque colour within the sandwich. Cheez Whiz has quite a strong flavour that’s hard to miss – perhaps they have a watered down version or a different brand or maybe they’re just skimping, but I couldn’t taste it at all and a cheesesteak is supposed to be cheese-forward in flavour – it’s in the name! If you’re looking for a convenient cheesesteak on Market Street, go to Sonny’s instead.

Pat’s and Geno’s – #12 & 13

Pat’s King of Steaks and Geno’s Steaks are two cheesesteak shops located across the street from each other at the south end of 9th Street in South Philly. Due to their location and how often they’re mentioned together, I’ve grouped them together here and compared them side by side. They both have impressive shop fronts with neon lights on the outside that make you think you’re in Vegas. When you research “Philly cheesesteaks”, undoubtedly these two shops will pop up again and again in travel guides, probably due to their close vicinity to the popular nearby Italian Market along 9th Street, but be warned, even though they both have 4+ stars on Google reviews with an impressive 10K+ reviews, they have a reputation of being tourist traps. I decided to try them both out to judge for myself – after all, a guide to Philly cheesesteaks wouldn’t be complete without at least mentioning these two places due to their popularity!

Pat’s King of Steaks and Geno’s Steaks in the background

Both shops have outdoor only seating with speedy window service and both are open 24 hours. In order to fit this into our packed Philly day, we ended up coming here at 8am. Although it wasn’t busy, we were surprised how many other people also got cheesesteaks for breakfast.

#12: Pat’s King of Steaks

Address: 1237 E Passyunk Ave, Philadelphia, PA 19147
Website: http://www.patskingofsteaks.com/
Hours: 24 hours (check the website for updated hours)
Cheesesteak: $14.81 (before tax)

Pros:

  • Quick service
  • Lots of covered outdoor seating (no indoor seating)

Cons:

  • Slightly stale, tough, chewy bread

First up was Pat’s. The sandwich was made quickly and served hot. The flavours were actually decent and the meat was juicy and not overcooked. The big let down was the bread. It was a bit tough and chewy, almost a little stale. Overall it’s not bad a bad sandwich if you wanted a middle of the night cheesesteak, but if you’re looking for the best of Philly, this unfortunately doesn’t cut it. Next is Geno’s.

#13: Geno’s Steaks

Address: 1219 S 9th St, Philadelphia, PA 19147
Website: https://www.genosteaks.com/
Hours: 24 hours (check the website for updated hours)
Cheesesteak with onions: $13.89 (before tax) – cash only

Pros:

  • Quick service
  • Lots of covered outdoor seating

Cons:

  • Cash only
  • Meat very overcooked, dry, and tough

Geno’s is just across the street from Pat’s, also covered in neon lighting. It was a similar set up with window service and outdoor seating. The cheesesteak here is $1 less than at Pat’s, but they take cash only. Our sandwich was again made in record time, but sadly we did not like Geno’s at all. The meat was sliced thicker and was overcooked, making it dry and tough. The onions were not cooked enough for my taste with barely any browning. It was overall very disappointing and not worth the calories, making Geno’s last on my cheesesteak list.

Cheesesteak Spots on our list to try for our next Philly trip:

  • Shay’s Steaks
  • Cafe Carmela
  • Stella’s

I hope you enjoyed my rambling on cheesesteaks across Philly. Keep checking back for updates and let me know in the comments if there’s a cheesesteak spot you think we should try!

A note on Fedoroff’s Roast Pork (Williamsburg, NYC)

Address: 178 N 10th St, Brooklyn, NY 11211
Website: www.fedoroffs.com
Hours: Mon-Sun 10am-10:30pm (check the website for updated hours)
Cheesesteak with onions: $18.95 medium 6″; $21.95 large 8″ (before tax)

Although Philadelphia is only less than 2 hours away from NYC, I scoured online reviews to find a local fix between our trips and found Fedoroff’s Roast Pork in Williamsburg, NYC. Since this is a cheesesteak post, I figured that I should include it if not for other New Yorkers, but maybe more for myself to rant into the void of the internet. This is hands down THE unanimous go-to spot for cheesesteaks in NYC…according to everyone else.

I came with an open-mind, making the trek from Park Slope to Williamsburg (which is no easy feat considering how congested the BQE always is or how long the subway ride takes). I was craving a cheesesteak and I was excited. On first impressions, it’s a small shop with really old signage that made it seem like this place has been here for a long time (odd choice since they only opened in 2016).

This place is incredibly expensive. Cheesesteaks usually come in one size and often a 12 inch roll for about $13-16. At Ferdoroff’s you have a choice of “medium” (which is 6 inches) for $18.95, or “large” (which is 8 inches) for $21.95. First of all, it baffles me why a sandwich shop would even bother carrying two different sizes of bread that is only 2 inches in difference 🤨. Second of all, I get that NYC is expensive, but $19 for a sandwich that’s literally half the size as a regular cheesesteak in Philly that’s made of sliced meat, cheez whiz, and onions is beyond me. What’s even more annoying is that they don’t even post the prices on their try-too-hard-to-look-vintage sign. I had to ask the cashier when we went to order. Luckily we went on a Tuesday where they happened to have a cheesesteak special for $12.95 for a medium 6″ sandwich. The server bro asked us if we wanted to upgrade to a large 8″ for $21.95…An extra $9 for 2 inches of sandwich? – I’m good.

Despite this, I still kept an open mind and ordered my medium 6″ cheesesteak. Maybe this sandwich will be so incredible that it’ll be worth the money – after all, it’s so highly reviewed.

It definitely wasn’t worth the wait or the money. It sounds stupid, but I have seriously never been more annoyed eating a sandwich than at Fedoroff’s 😂. Their bread is so thin and soft, that it might as well not have been there. The filling was average, nothing special, but the bread was constantly falling apart and getting mushy. I couldn’t even hold onto it properly. With every bite I was dropping more and more food from my hands and by the end I felt like a child with cheese sauce all over my hands and face. It was a huge mess. It was ridiculous.

I really struggle to see why people like Fedoroff’s. They boast themselves on being the only cheesesteak shop in NYC owned by South Philadelphia natives, yet their website says they pay tribute and get inspiration to the great cheesesteaks in Philly including Pat’s and Geno’s…🤨. I’d rank Fedoroff’s even below Geno’s. At least with Geno’s you know what you’re getting at a fair price. Fedoroff’s make it seem like they’re the only legit spot for cheesesteaks in NYC, but the combination of the high prices, poor product, try-too-hard-to-look-old, and suspicious history makes this place just feel scammy. Highly do not recommend. /rant

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