Best Steak in the U.S.
In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.—Alessandra Bulow
“In Philadelphia, when you say ‘steak house,’ you are talking about a cheesesteak place,” wrote New York Times writer William K. Stevens in 1985. In fact, the two most popular joints use thinly sliced rib eye steak in their sandwiches. The most popular traditional steak houses are transplants like Morton’s from Chicago, Del Frisco’s from Dallas and The Palm out of New York.
Where to Eat: The top two rivals in the never-ending South Philly cheesesteak sandwich debate are Pat’s King of Steaks and Geno’s Steaks, which are located across the street from each other. Both use rib eye steak topped with (wit’) or without (wit’-out) onions and a choice of melted cheese (there are message boards devoted to the merits of Cheez Whiz vs. Provolone vs. American cheese).