Jim's Steaks

"One of the big differences among Philly cheese steaks is texture. Jim's hacks its meat and onions into a rugged hash."
Michael Stern






"While the provolone is good, Whiz is by far the way to go at Jim's. I usually request extra cheese, but it is not necessary. These steaks were so good we plowed through them, despite having eaten four during the past eight hours on our cheesesteak tour. As you can see, the steaks aren't huge. I usually get two for lunch, and if you are a big guy who likes to eat you might want to consider three, especially if the line is long."
John Jacobsen



"The action on the griddle at Jim's: raw meat on the left, cooked in the center, onions at the right, ready to be mixed into the meat."
Michael Stern



"A pan of just-sliced beef, ready to be thrown on the griddle"
Michael Stern



"For some Philly cheese steak eaters, Cheez Whiz is essential. It adds a salty kick that old-fashioned provolone doesn't give. (Stephen Rushmore, Jr. photo)"
Michael Stern



"I have no idea how someone could possibly do this, although if they could do it anywhere it would be Jim's."
John Jacobsen



"Jim's has been around since the earliest days of cheese steaks. In this exterior shot, you can see the upstairs dining room, which provides a view of South Street. And you can see some of the Roadfood team gathered on the corner at the left. (Stephen Rushmore, Jr. photo)"
Michael Stern