When a Philadelphian travels all the way to Roxborough for a cheesesteak, you know that it’s good. And at Dalessandro’s, they’ve got the cheesesteak formula down to a science.
These beauties start with crusty rolls from local legend Amoroso’s, as well as thinly sliced ribeye that this place chops up on the griddle more than just about any other cheesesteak shop in town. It’s then allowed to slowly brown in its own fat and juices, with the fine chop ensuring that it doesn’t dry out (in fact, its juices might find themselves running down your arm while you eat it). Your choice of American, provolone, or Whiz is fully incorporated into the meat, binding it all together. Fried onions top it off, but don’t miss their selection of pickled or roasted peppers; a sprinkling of hot pepper relish cuts through the richness perfectly.