12/5
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12/6
7:05 |
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12/7
5:05 |
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12/12
7:30 |
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12/14
5:05 |
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Summer of the Steak - Stop #13
Steve's Prince Of Steaks
SUMMER OF THE STEAK STOP #13
Steve's Prince of Steaks
7200 Bustleton Ave.
Philadelphia, PA 19149
http://www.stevesprinceofsteaks.com/
Get Directions
Click here for the full photo gallery.
Guest Critic - Bryan Save, Philadelphia Soul
Bryan Save (pronounced SAH-vay) is a 6-1, 300-pound defensive lineman for the Soul. Save played collegiately at Colorado State and has attended traning camps with the Tampa Bay Buccaneers, Denver Broncos, Indianapolis Colts, San Francisco 49ers and Baltimore Ravens. He's also played in NFL Europe in Cologne, Germany. A native of Honolulu, Save grew up in southern California, making him a perfect candidate to come discover Philadelphia's cheesesteaks. He was accompanied by Brian Sternberg, the director of communications for the Soul.
THE SKINNY:
Steve’s Prince of Steaks was founded by Steven Iliescu in 1980. His empire began on the corner of Bustleton and St Vincent in Northeast Philadelphia. After years of perfecting his product, Steve decided it was time to expand his princedom by opening another store. In 1999, “The Prince” opened his second location, Steve’s Comly, at Comly Rd and the Roosevelt Blvd. As time went on, so did the demand for the Philadelphia cheesesteak outside the city limits. With his daughter Abbe at his side “The Prince” was able to meet these demands by opening yet another store, this time outside of Philadelphia. This third location, Steve’s Langhorne, located at 1617 E. Lincoln Highway, opened in 2006.
Now, on to the steaks.
Bryan Save - American with
Rating (out of five): 
Summary:
When I got there I really didn't know what I wanted, but I decided to go with the chicken cheese steak with onions and mushrooms. The chicken was pretty finely chopped and the portion was very big even for a big guy like myself. I thought the chicken cheese steak was pretty good especially because the bread was very soft and easy to eat. It was tasty and overall it was pretty good. I would not mind going back.
Mike Thornton - American "with"
Rating (out of five):
Summary:
As cheese steaks go, this was more of the traditional variety. The so-called big boys in the Philly cheese steak game seem to make them the same way – lob some rib eye on the grill and let the heat and grease take over. My American with onions was tasty, but below the grade of many of the steak sandwiches that I have chowed down on during the tour. No real wow factor, but it was good. Steve’s uses an undisclosed bread that is very similar to Amoroso’s – a soft a chewy type of roll. Since I am keeping score, they are the second place to hold out on letting customers know who makes the bread. Pat’s also gave us the baker’s Heisman. Steve’s gets three Golden Hockey Sticks.
Brian Smith - Mushroom American with, plus onions and ketchup
Rating (out of five): 
Summary:
I have mentioned before some bad experiences I had with attempts at cheesesteaks when I was working in the hockey industry in Michigan. I started to have flashbacks again early on at Steve's when I saw them making the sandwiches through the window in front of the grill and saw they don't chop the ribeye. The meat is cooked whole and placed on the bun that way, a la Steakum. However, when I got down to business, the steak was actually pretty good. Its main flaw is that the preparation method results in there not being much meat in the sandwich when compared to other places we've been this summer. But it was still decent, and for me fits in right above the middle of the pack.
Monday, August 13, 2007
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