Chasing glory in Philly’s most crowded food arena
In a city filled with cheesesteak spots, what does it take to stand out? Is it the roll? The way the meat is chopped? The location? Philadelphians debate over spots like Angelo’s in Bella Vista and Dalessandro’s Steaks on the edge of Manayunk — and of course, tourists still fixate on the long-outdated rivalry between Pat’s and Geno’s.
But what does it take for a new shop to step out of the shadows and establish itself as a worthy contender for the city’s cheesesteak crown?
According to one shop owner, the key is a combination of constant attention to detail, keeping up with trends, and only serving the best meat and bread: “Because you will get called out quick for being a fraud around here!”
Christian Palamone launched his dream business, Avenue Steaks & Pizza, with partners Justin and Joe in the fall of 2021. In less than four years, this ambitious South Philly shop has become a late-night institution — and now even has a spin-off restaurant serving Fishtown the same uncompromising food.
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Palamone’s father was a lifelong butcher, so he knows a thing or two about good meat. Avenue’s cheesesteaks are made with 100% Preferred Ribeye, carefully trimmed and sliced daily, shaved super-thin so it’s fall-apart tender. The beef is lightly seasoned with salt and pepper, then your choice of cheese is mixed in at the end for maximum melt and flavor.
Word is, these cheesesteaks are so good that Taylor Swift gets them for her crew when she’s in town. So of course I had to try this place, and see how it measures up to my time-tested favorites.
I ordered Avenue’s classic cheesesteak with fried onions and Cooper Sharp cheese. So good! The meat was finely chopped and the onions were diced in, which I think is better than when they slice them into strings and pile them on top. When you mix them in, it’s a cleaner — and tastier — bite.
The roll was soft and fresh, but maybe a bit flimsy — I do like a roll with some texture, although many cheesesteak fans will argue in favor of softness so the filling doesn’t slide out. It’s a individual thing, you know who you are. Overall, it was still a great steak!
Of course, Avenue’s pizza is another standout: the vegan dough is handmade on-site every day and fermented for 24 hours, creating an exceptionally light, crispy texture. Tay-tay reportedly orders 75 pies at a time, but I only tried one: Christian’s Homestyle Pie — Palamone’s specialty — a thin-crusted “upside down” pie with the cheese on the bottom, the sauce on top, and a generous sprinkle of Pecorino Romano and fresh basil. The execution was absolutely perfect. I can’t think of a single criticism… except I wish I could’ve eaten more (but that’s really on me).
In addition to next-level pizza and cheesesteaks, Avenue also serves other local classics like roast pork, chicken cutlets, and meatball sandwiches. I tried their hot Italian sausage “Old School” with peppers and onions — and again, I appreciated the care in how it was put together. The sausage was nicely chopped up, rather than served in whole links or giant slices that are hard to eat. And I loved the Sarcone’s roll: sturdy, fresh-seeded, and the unexpected star of the sandwich for me.
Another fan-favorite – the “Avenue Hoagie” – is also presented on a Sarcone’s roll, accented with pesto and balsamic glaze. Avenue’s burgers are made fresh on-site, and the menu includes a full lineup of sides and appetizers (featuring an addictive plate of fries with American cheese sauce and Old Bay seasoning). They even offer all-day breakfast. Desserts too! Sadly, I didn’t leave room to try Avenue’s famous funnel cake bombs on my last visit, but now I have another reason to go back.
One other aspect that stands out here is the hours of operation. They’re open from 10:00 AM to 3:00 AM Sunday through Thursday, and until 4:00 AM on Fridays and Saturdays — so you can get your cheesesteak fix almost around the clock. With their close proximity to the stadium district, Avenue is also an ideal spot to pick up a few pies or sandwiches for a tailgate. The location only offers a pickup window, but there are a few picnic tables, ordering screens, TVs to watch the game, and heat lamps for those who want to dine out on a colder night or while waiting for food.
For Palamone, the best part of the job is seeing his customers happy and hearing their positive feedback. He hopes to open more locations — maybe even out of state — and to continue sharing the joy of a great Philly cheesesteak.
Whether Avenue Steaks & Pizza earns a permanent spot in your personal cheesesteak hall of fame is up to you — but it’s well worth stepping outside your usual standbys to give it a shot. With top-quality ingredients, serious attention to detail, and a whole lot of Philly pride, Avenue brings a fresh energy to one of the city’s most beloved traditions.
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🗣 COMMENTS WELCOME! 🙌
What do you think? Have you had a steak from Avenue — how did it measure up? Please catch up with me on Instagram @gingersliketoeat. If you enjoyed this feature, please check my last column on the Flourtown Farmers Market (includes a directory of other local markets plus tips for seasonal shopping).
Avenue Steaks & Pizza
Broad & Oregon (South Philly)
215-420-9494 | avenuesteaks.com
Instagram | Facebook
When in North Philly, check out their sister shop (opened 2024):
JoJo’s Steaks & Pizza
2637 Aramingo Ave. (Fishtown)
267-324-5470 | jojosteaksandpizza.com
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