Upon arriving in College Park two years ago, I was jubilant, as all college students are when we find out the extent of our parent-less freedom. But my happiness was short-lived, as after a month or so in College Park, I became food-sick. The dining halls had lost their luster, and I was missing the heart-attack-causing creation from home, the authentic Philly cheesesteak.
As a Philadelphian, I hold the belief that a cheesesteak, when prepared properly, can be a work of food art. While some may scoff at this notion, the cheesesteak is not a culinary treat to be taken lightly. “Any” fool can slap chipped beef onto a roll with cheese, but it takes a little something extra to make it correctly. But in the College Park area, not one establishment could meet my high expectations, and I was being driven to desperate measures – transferring even crossed my mind.
But discovering South Street Steaks calmed all my fears. Owned and operated by two former university students and one George Washington University alumnus who encountered the same problem I did, South Street Steaks has put an end to my search for cheesesteaks in College Park.
According to the restaurant’s website, university alum Jamie Rash and GWU alum Danny Uhur grew up together in the outskirts of Philadelphia and frequently ate at Jim’s Steaks on South Street. The two dreamed of one day opening their own restaurant, and turned the dream into a reality in 2005 with South Street Steaks. Rash and Uhur decided it would be best to add university alum Michelle Rinas to the mix because they want the restaurant to one day become a franchise, according to the store’s website, www.southstreetsteaks.com.
The proper cheesesteak has three key qualities, all of which are vital to success. First, it must have a proper roll, the outside of which must be crusty and flaky and the inside soft and spongy, perfect for mopping up dripping cheese. Second, the cheesesteak must have either provolone cheese or real Kraft Cheez Whiz; there is absolutely no substitute for this – no other melted cheese product is anywhere near acceptable. Lastly, the steak should be chopped roughly (no perfectly cut pieces need apply) and the sandwich should not consist of just one large piece of steak.
Thankfully, South Street Steaks meets all three of these criteria in a glorious fashion, satisfying my yearning for the cheesesteaks of home. The owners order their rolls from Amoroso’s, a Philadelphia bakery that provides rolls for almost all of the cheesesteak and hoagie eateries in the city of brotherly love. The bread puts South Street Steaks way ahead of their contemporaries, especially those who use bread that is either too hard (difficult to bite into) or too soft (tend to fall apart as soon as they are bitten into). Regarding cheese, South Street Steaks supplies the requisite provolone and Kraft Cheese Whiz, and even offers American cheese (although truly, the latter should be your last resort). Lastly, the steak is prepared in the proper fashion. Together, the sandwich offers the perfect ratio of bread, meat and cheese in each bite.
South Street Steaks’ menu is very simple: Two different hoagies, Italian ($6.65) or ham and cheese ($6.29); hot dogs ($2.99, or $3.39 with cheese); French fries ($1.99, and cheese or buffalo options are available for an extra $0.50); a veggie steak, consisting of peppers, onions, mushrooms, cheese, lettuce and tomato ($4.99); chicken cheesesteaks ($6.19); and of course, the simple yet perfect regular cheesesteak.
A plain steak without cheese is only $5.73, and costs $6.19 with cheese; both options come with free grilled onions if you so desire. You can also add lettuce, tomato, mushrooms and hot or green peppers for $0.46 each. If a plain steak isn’t adventurous enough for you, South Street Steaks offers a buffalo cheesesteak, with a choice of blue cheese in addition to the other cheeses, and a pizza steak, which adds pizza sauce to a traditional cheesesteak. Both of those sandwiches are $6.65 and can be prepared with either chicken or steak.
The fries at this faux-South Philly eatery (complete with banners of the “local” teams adorning the walls) are also tasty, but when coupled with gooey Cheez Whiz, they create an extra oomph for your palate. The combo of cheese fries and a freshly made cheesesteak only costs about $9, giving you the most bang for your buck and providing you with the best cheesesteak you will find this side of Philadelphia. And for those of you not willing to traipse across Route 1, South Street Steaks can also deliver their deliciously greasy food right to your door.
Oh, one more thing. Don’t try and order a steak and cheese – it’s called a cheesesteak.
Contact reporter Tripp Laino at tripp@umd.edu.
