Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider

Jim's Steaks

400 South St., Philadelphia, PA - (215) 928-1911
Posted By John Jacobsen on 12/12/2007 2:04:00 PM
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 is served at its competitors, and tastes like they had chopped up tenderloin on the grill. The onions are plentiful, although I prefer ones that are a bit stronger. The Amoroso roll is great, although not as good as whatever is served at Steve's Prince of Steaks. Nitpicks aside, Jim's is the hands-down winner on taste alone. The fact that you can sit down, get a beer with your cheesesteak, and the great South Street location are all just gravy.

I should also note that by the time we got to Jim's we had already had four hoagies and cheesesteaks each in last eight hours, and were disgustingly full. The fact that we plowed through them is a testament to the quality of the cheesesteak.

7 out of 7 people found the review helpful. Was it helpful to you?

No Yes

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Rate this place

Reviewers Photos [Upload Your Photos]

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



What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright - Roadfood.com