South Philly Row-House Shop · Est. 2011
Thin-shaved. Hard-seared. Piled high.
Ribeye chopped fresh on a screaming hot griddle, buried in molten American, stuffed into an Amoroso roll. No shortcuts, no freezer bag, no apology.
The Shop
Built on one griddle, one roll, one order at a time.
Tommy Russo opened the window on East Wharton in 2011 with one flat-top, a case of ribeye, and a stack of Amoroso rolls he still gets delivered every morning. The recipe hasn't moved since — thin-shaved, hard-seared, buried in cheese while it's still loud on the griddle.
Years on the griddle
Steaks a week
Amoroso rolls, daily-baked
Since 2011
618 E Wharton St, Philadelphia
On The Griddle
Five ways we build the sandwich.
The Original
Thin-shaved ribeye, molten American, grilled onions, Amoroso roll.
The Passyunk
Ribeye, long hots, sharp provolone, fried onion straws.
Buffalo Chicken Steak
Shaved chicken, buffalo sauce, blue cheese crumble, American.
Pizza Steak
Ribeye, marinara, provolone, oregano.
Vegan Impossible Steak
Plant-based shaved steak, vegan American, grilled onions.
Word On The Block
What the neighborhood says.
“Best cheesesteak this side of Passyunk. The cheese pull alone is worth the trip.”
“Called ahead on my lunch break, it was ready in eight minutes flat and still hot when I sat down.”
“Grew up two blocks away. Nothing's changed except the line's longer.”
“The Passyunk with long hots is the only thing I order anymore. Every single time.”
Craving one right now?
Call it in, we'll have it ready when you get here — or walk up, we're always running the griddle.