In the highly competitive world of cheesesteaks, where only the finest of sandwiches will satisfy, very few restaurants have the ingredients and the know-how to make a proper steak.
For the true cheesesteak connoisseur, not many places outside Philadelphia are capable of putting together such a sandwich, which is why some people have declared College Park’s South Street Steak the place in the Washington area to get a quality, authentic steak. In a little more than nine months, South Street has gone from a struggling small business to the brink of cheesesteak cult status, something its owners attribute almost exclusively to the reputation of their food.
Customers agree.
“It’s the best steak shop that I have been to in the D.C. area,” said John Binkley, a Washington resident for more than 25 years and passionate steak lover several pilgrimages to Philadelphia to experience the very best in cheesesteaks. Binkley, who once won a contest naming the half-smoked hot dog as Washington’s signature dish, said South Street Steaks is even comparable to the likes of Geno’s Steaks and Pat’s King of Steaks, arguably the best cheesesteak makers in the mecca of cheesesteaks – south Philadelphia.
“I’m not saying it’s better or worse, but it’s a good sandwich,” he said.
But what makes a good sandwich?
Some argue that it’s fresh Amoroso rolls shipped straight from the heart of Philadelphia, the same rolls used by Pat’s and Geno’s. Others credit the South Street’s high-grade Kraft Cheez Whiz, the savory melt also found in the authentic Philly favorites.
“It’s what you grew up on,” said Danny Uhr, one of the three South Street owners.
Uhr said he modeled his shop’s steaks after Jim’s Steaks, another cheesesteak landmark on the real South Street in Philadelphia. “Everyone does it differently,” he said.
Recent university graduate and Philadelphia native Matthew Glass, who considers himself “somewhat of an expert” on cheesesteaks, thinks South Street is a tier below the holy cheesesteak trinity of Geno’s, Pat’s and Jim’s.
“Anyone thinks they can make a cheesesteak,” said Glass, who usually makes a habit not to get a cheesesteak outside of Philadelphia but made an exception when he heard of South Street. Though he didn’t feel South Street deserved elite status, he did admit it was better than some of Philadelphia’s lesser-known shops.
“It’s rare,” Glass said of finding a good sandwich. “When you find the one you like, you’re loyal that cheesesteak.”
The cheesesteak culture does not stop at the food quality. The ordering process itself is an art form; if performed incorrectly, could mean going home with an empty stomach. A customer needs to order “wit” or “wit out” in regards to their onion preference. At Geno’s, customers get sent to the back of the line for so much as ordering a sandwich incorrectly.
Former presidential candidate John Kerry became infamous in Philadelphia for not only ordering a steak with lettuce and tomatoes but committing the cardinal sin by requesting Swiss cheese.
South Street Steaks allows the pro customers to order as they would in Philly. Customers can drop their money on the counter, utter a phrase such as “American wit out” and get a fresh steak (American cheese, no onions) delivered within minutes.
South Street is no different.
“We will NOT put Swiss cheese or mayonnaise on a cheesesteak,” reads South Street’s menu, strictly adhering to the Philadelphia standard.
For the cheesesteak novices, Uhr admits he isn’t all that harsh. They even eased up on the mayonnaise rule.
“When in Rome, you’ve got to change to what the customers want,” Uhr said.
Contact reporter Owen Praskievicz at praskieviczdbk@gmail.com.
