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Summer of the Steak, Stop #7
Leo's Steak Shop, Folcroft, PA
SUMMER OF THE STEAK STOP #7
Leo's Steak Shop
1403 Chester Pike, Folcroft,PA
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Guest Critic - Matt Leon
You've heard his dulcet tones gracing the airwaves of KYW News Radio, but maybe you haven't put the name to the voice just yet. Matt works in both a news and a sports capacity for KYW, with Penn football among some of his main work. In addition to covering the team for KYW, he is also the radio play-by-play voice for the school on WNTP-990 and WFIL-560.
Matt is a south Jersey native who moved away from home to get his start in radio, like many in the business must do. He was lucky enough to be able to return home several years ago and continue to work in radio in his hometown.
THE SKINNY:
Leo's Steak Shop is in Folcroft but is located right across the street from the "Welcome to Sharon Hill" sign, making it convenient for anyone in that entire area. You can't miss the building - just look for CHEESESTEAKS in about four-foot high letters along the top. It's a nice, cozy place with nicely decorated walls and plenty of room for the cooks to get down to business. No indoor seating, but there's some nice outdoor seating both beside and behind the building.
On to the steaks.
Matt Leon - American with, ketchup and pickles
Rating (out of five): 
Summary:
Keeping with his radio roots, Matt provided an audio review of his trip to Leo's. Click here to have a listen.
Mike Thornton - American "with"
Rating (out of five): 
Summary:
I thought that the cheese steaks at Lee’s were of the largest I had encountered, but one vowel switched out makes a big difference. Leo’s large was a monster. An entire loaf of Amoroso’s bread, not just some torpedo roll, is jammed with beef. Joey Chestnut would have been brought to a knee. It was so packed with steak, you really had to concentrate on where you were going to attack it with each bite. The beef itself was shredded on the grill with a spatula and the onions were perfectly mixed in. The cheese was laid on after the steak was nearly complete on the grill. The grill master then took the loaf of Amoroso’s and laid it on top of the awe-inspiring heap of beef and did his best to jimmy it all in. That ended up putting the cheese at the base of the sandwich and assisted in the eating process. For me, it only lasted half as long as it could of. I had to tap out at the midway point. This cheese steak was really good. Really good. I give Leo’s 4 ½ Golden Hockey Sticks.
Brian Smith - Mushroom American with, plus ketchup
Rating (out of five):
Summary:
Size doesn't make a cheesesteak great, but it sure helps if it's good. That's what happened at Leo's. The massiveness of their large steaks is almost comical. All three of us went with the large, and the cooking process started with dropping a pile of meat on the grill that was a little smaller than a basketball. I knew from the start that there was no way I was going to finish the whole thing, so I merely concentrated on the one half. (Had the other half two days later.) There's so much more to say about this steak that's good than there are that's bad, but because we're critics, here's the few drawbacks. I may have missed it, but it didn't appear there was much oil used in the cooking process. Good for the heart but it left my steak a tad dry on the top, but that may have also had something to do with trying to cook four pounds of ribeye at once. There was plenty of cheese at the base of the roll, which was great - the only drawback was that because there was so much meat, the beef at the top didn't see much of the cheese. Same with the ketchup - I had to add some to the beef at the top of the mountain, but that's no big deal. The mushrooms were excellent. Just take a fork and stir the thing up a bit, and it's nearly flawless. The size combined with the high quality earns Leo's a four-stick rating, just the second location to reach my four-stick plateau. Tuesday, July 10, 2007
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