Dan Myers

"These beauties start with crusty rolls from local legend Amoroso’s, as well as thinly sliced ribeye that this place chops up on the griddle more than just about any other cheesesteak shop in town."

Visit Philadelphia

"Dalessandro’s has been serving delicious — if sinfully greasy — cheesesteaks from their corner locale for as long as anybody can remember."

Sharon Rigney

"Indeed, those in the know claim that Dalessandro's may serve up the area's top cheesesteak -- there's just something special about the way they cram fried onions, seasoned steak and American cheese into those tasty hoagie rolls."

Danya Henninger

"Not only is the roll extra soft, the meat is chopped on the grill until it become a jumble that looks nearly like ground beef. All the better to soak up the cheese (American really works best) and create a sandwich filling that’s more than the sum of its parts."

Niki Achitoff-Gray

"The meat at Dalessandro's is the real prize—it's actually juicy enough to send rivulets running down your hands and chin, and the roll hits just the right balance of chewy and soft."

Dan Mckay

"A steak from Dalessandro’s has all the key components: chewy bread, perfectly grilled onions, heaping amounts of steak, and whiz (should you choose to go that route)."