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Jim's Steaks

400 South St., Philadelphia, PA - (215) 928-1911
One of Philly's most hallowed cheese steak emporia, Jim's is notable for its art deco decor and for a sandwich line that takes you past the slicers that cut the meat just before it gets grilled.
87% Approval Rating (40 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
cheese steak

Highlighted Reviews

rating
Michael Stern - Photos (5)
Roadfood.com Editor
"Jim's was on the hit list of essential cheese steak places that Marc Bruno put together for the Roadfood team's Philadelphia steak-out a while ago. Our eating platoon of seven people arrived about two in the afternoon on a weekday and the place was ..."   [Read More]
rating
John Jacobsen - Photos (2)
December 12, 2007
"My buddy and I drove up to Philly from DC to do a hoagie tour. We had cheesesteaks from Steve's Prince of Steaks, Pat's, Geno's, Jim's, and Tony Luke's. Jim's was by far our favorite, and was even better than usual that day. The steak is much more tender than what ..."   [Read More]
rating
Patricia Beninato
March 22, 2006
"Of the numerous places one can obtain a cheesesteak in Philadelphia (and being a purist I will NOT eat one outside of the city limits, even if it's a Philly suburb), I have always found Jim's to be a unique experience. The crew there is a lot friendlier than the help ..."   [Read More]

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Map & Web Site

400 South St., Philadelphia, PA
(215) 928-1911

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Late Night
Operational Hours:Always Call Ahead!
Credit Cards Accepted:No
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
One of the big differences among Philly cheese steaks is texture. Jim's hacks its meat and onions into a rugged hash.
"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.
"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.
"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
"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)
"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.
"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)
"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



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