Jim's Steaks

Kolt Martin
|
June 22, 2017
|
Philadelphia, U.S.A

While on a road trip from Pennsylvania to Virginia, we decided to take a quick stop off in Philadelphia for an authentic Philly Cheese Steak. Neither of us had spent much time in Philadelphia so we asked a friend who grew up in the area for her recommendation. She told us Jim's Steaks on South Street, "hands down".

"Jim's is not the most popular but I firmly believe it is the best!"
-Abby Berger

So we headed into Philly and made our way to South Street. After parking and walking past some hilariously interesting shops, we found Jim's. The black tile exterior with steel accents made it pretty hard to miss. Inside, we found a ordering counter and a pretty fast-moving line.

Once at the front of the line, you had to make 3 choices and you had to make them fast. 

  1. Cheese: Provolone, American, or Whiz (weird 🤔)
  2. Onions or no onions
  3. Peppers: Bell, sweet, or spicy

Being cheese steak novices, we both stumbled through our orders but avoided hoping up the line... phew! Our friend had highly recommended getting the Whiz cheese so I gave it a try, along with bell peppers and onions. Deanna went with American cheese, spicy peppers, and onions. We got our order and took our seats the the upper dinning room.

The cheese steak was amazing from the first bite. The steak was perfectly tender and the bread was soft and sweet. I was also blown away by how tasty the Whiz cheese was. I was definitely skeptical since I only think of Whiz cheese as coming from a can. It had a strong flavor that added so much to the rest of the sandwich without over powering the other favors.

If you're ever in Philadelphia looking for authentic Philly cheese steak and fun small venue vibe, I highly recommend Jim's Steaks.

The Kolt Score:

5/5

Kolt Martin

I'm UI/UX Designer and I am originally from Michigan. I love to design intuitive, easy to use websites and apps. I was also a soccer player for most of my life and I love to play whenever I get the chance. I also love Star Wars, good food, and my wife Deanna.

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