In February we wrote about the return of Rick’s Steaks at a new location in the food court at the Bellevue. Yesterday, Rick Olivieri fired up the grill for the first time since leaving the Reading Terminal Market, over eight months ago. Loyal fans who at one point were unsure if Rick’s would ever return, lined up as Rick himself manned the register and the grill along with his original staff that’s been with him for years. After all the turmoil of leaving the RTM, Rick is just glad to be back in business, serving the community.

Rick, whose grandfather Pat invented the original steak sandwich, strongly believes the best way to order is whiz wit’, urging cheesesteak virgins to try the sandwich this way. He has always insisted that if they don’t like the gooey cheese sauce, they can exchange the sandwich, but in over 25 years, has never had anyone return unsatisfied. Still, locals favor their cheesesteak with provolone or American, which make up the majority of sandwiches sold each day. Each cheesesteak is made to order, with round, sliced (never chopped) ribeye steak served on a hoagie roll from Liscio’s Bakery.

Unfortunately, Rick wouldn’t divulge his second favorite cheesesteak, but did admit he tries the sandwiches all over, even when on vacation, and also indulges in a good Italian hoagie from South Philly once in awhile. When asked about the rising popularity of the roast pork sandwich, Rick emphasized the fact that although it’s delicious and gaining traction, it will forever be second to the cheesesteak as Philly’s favorite sandwich.

Besides serving up original and chicken cheesesteaks, the new Rick’s Steaks also serves a vegan option, plus an entire breakfast menu including sandwiches and omelettes. On June 25th a grand opening celebration will take place at the store with special guest appearances by Pennsylvania Governor Ed Rendell and longtime Rick’s fan Al Roker and more.

We’re glad to see a Philadelphia staple make a triumphant return and are even happier that there is finally a legitimate cheesesteak in Center City/Rittenhouse.

Rick’s Steaks
200 South Broad Street, Philadelphia, PA 19102 (Google Map)

In the shadows of Philadelphia’s municipal buildings, just a few steps away from Love Park, Bubby’s Brisket occupies one of the smallest retail spaces in the city on 15th Street near Arch.  This takeout-only place has no room for seating, barely enough space to stand in line, but the diminutive sandwich shop produces enormous flavors with their selection of hot dogs, cheesesteaks and signature brisket sandwiches.

The braised brisket is slow cooked in Bubby’s secret gravy, imparting a rich, hearty, powerful flavor and fall-apart texture to the meat.  Quarter-inch thick slices of brisket are piled on a fresh and chewy Liscio’s hoagie roll and slathered with the gravy to keep the meat juicy and bursting with flavor.  With each bite, shards of succulent meat disintegrate into your mouth, compelling you to take another (and another, and another) pull on the delectable sandwich.

Bubby’s Brisket
103 North 15th Street, Philadelphia PA 19102 (Google Map)

The story of Frank Rocchino dates all the way back to the 1930′s when he first opened a small grocery and delicatessen in South Philly. Apparently one of the founding fathers of the Philadelphia sandwich, Frank’s shop never had a menu – he made every sandwich to order depending on what his customers asked for. Now thanks to Frank’s grandson Rob LaScala (owner of LaScala’s Restaurant) the legacy lives on in The Market at the Comcast Center. Fittingly named Frank’s Old-Style Philly Sandwiches, the menu is directly inspired by the creations of customers at the original deli.

The Italian Chicken Cutlet sandwich serves up breaded, fried and rough chopped chicken with a heaping portion of broccoli rabe, strips of roasted red peppers and melted shreds of provolone. The generous burst of garlicky green broccoli rabe was robust but not overpowering, and allowed the juicy chicken to stand on its own with a salty breaded exterior. Soft and sweet red peppers and the creamy melted provolone added a smooth and silky texture.

The Housemade Roast Pork is served with a choice of sauteed spinach or broccoli rabe and provolone cheese. Although the pork was perfectly cooked as if it had been simmering for hours, it was lacking in seasoning and that robust flavor I’ve come to expect from Philly roast pork sandwiches. I opted for the broccoli rabe and it was tender and marinated in olive oil and garlic with no bitterness present. All sandwiches are served on seeded rolls from Liscio’s.

Although Frank’s is not the be all and end all for Philly-style sandwiches, it most definitely serves up a choice selection for those in the Center City area who can’t make it out to the great South Philly spots.

Frank’s Old-Style Philly Sandwiches
1701 John F. Kennedy Boulevard Philadelphia, PA 19103 (Google Map)

This morning I woke up, rubbed my eyes and was disappointed to find myself at home, lying in my bed. Why was I so upset? Because yesterday after paying a visit to Paesano’s the new sandwich shop from the owners of Modo Mio, I thought I died and went to sandwich heaven.

Upon entering Paesano’s, you’re greeted by strong aromas of simmered meats, hot peppers and spices. The menu, which aims to improve on the classic Italian sandwiches of South Philly is both diverse and well priced.

The Paesano, which is the namesake sandwich, consists of strongly seasoned slow-roasted beef au jus, sweet and sour red cabbage and pepperoncini. On first bite, the tangy quality of the jus plus the sweetness of the cabbage and bite of the peppers is almost overwhelming to the taste buds. If I were asked to name another roast beef sandwich with such impressive flavor profile, I wouldn’t be able to do it. As with all Paesano’s sandwiches, it is served on a sesame seed covered hoagie roll with perfect crust on the outside and chewiness on the inside from Liscio’s Bakery.

The Arista stays true to the Philly-famous roast pork sandwich with brocolli rabe, and long hots. Although the sandwich wasn’t as juicy as I like my pork, the meat was tender and extremely flavorful.

Despite their incredible take on the classics, there is one sandwich that will put Paesano’s on the map. The Tuscan Tony is an Italian take on the Texas Tommy, a butterflied beef hot dog wrapped in soppresatta and sharp provolone then topped with bolognese sauce and hot peppers. This is a destination sandwich and at only $4, it’s a steal and will fill you up for the rest of the day.

With sandwiches of this caliber, I’m confident that Paesano’s will quickly become a Philly institution.

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Get your sandwich on:

Paesano’s
152 West Girard Avenue Philadelphia, PA 19123 (Google Map)