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12/14
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Summer of the Steak - Stop #11
Pudge's Steaks and Hoagies, Blue Bell
SUMMER OF THE STEAK STOP #11
Pudge's Hoagies and Steaks
1530 DeKalb Pike, Blue Bell
www.pudgessteaks.coms
Get Directions
Click here for the full photo gallery.
Guest Critic - Paul Jolovitz
You'll hear Paul on the air at 610 WIP at various times, ranging from the middle of the night to the middle of the day. To read more about Paul, click here.
THE SKINNY:
Pudge's was started 40 years ago and was first located across from LaSalle University. The restaurant has been in Blue Bell for over 30 years. The name "Pudge" came from the original owner, Frank Carbone, who was nicknamed as a child after the dog in the Betty Boop comic strip. After Pudge's death in 2000, the shop was taken over by his daughter.
Now, on to the steaks.
Paul Jolovitz - American with
Rating (out of five): 
Summary:
It might be tucked away in Blue Bell, but Pudge's is a can't miss stop for those looking for a great cheesesteak. We were seated and our order was taken, ensuring that our steaks were made fresh. The place was packed, always a good indication of quality. I had a cheesesteak with onions, no sauce, and it was huge. They give you a fork to help with your meal, but it is not needed because the steak and cheese stay in the sandwich very nicely. The steak was tender and perfectly blended with the cheese and fresh bread (a key to any great cheesesteak), moist but not greasy. It was enough for a meal, yet not too much. My friend Joe Staszak from Fox 29 Sports had a chicken cheesesteak, and he loved his as well. Get your GPS in gear, and head over to Pudge's for a big, old fashioned cheesesteak that will have you coming back.
Mike Thornton - American "with"
Rating (out of five):
Summary:
When we arrived, the place was jammed. White collars and blue collars dined shoulder to shoulder in the tiny strip mall sensation. They had a crowd for good reason, as the cheese steaks are excellent. You have the option of regular and large. Having learned my lesson at Leo’s, where the large is arm length, I went with the common man’s serving and it was more than enough. The rib eye was not at all fatty and flawlessly cooked, merging nicely with the onions and American on a roll from the Conshohocken Italian Bakery. It was the first time eating this bread and I thought it was a great compliment to the cheese steak - Not overly crusty, and didn’t take center stage - just added the right substance to the sandwich.
Brian Smith - Mushroom American with, plus ketchup
Rating (out of five):
Summary:
A really solid stop. It's nice to see places like this on the outskirts of town, places that can get it right. Everything was mixed together quite well, the beef was chopped just right and the mushrooms and bread were quite good. There was also just the right amount of onions. Not a home run, but a stand-up triple. Friday, July 27, 2007
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