John's Roast Pork
I had read enough about the countless honors that John’s Roast Pork has won for its cheesesteaks. Local radio station WIP gave it top honors in its recent “Ultimate Cheesesteak Challenge.” Esquire named it one of the Best Sandwiches in
To clear up any confusion, John’s doesn’t deal exclusively in pork products. The “cheesesteak” is made with beef, and the “pork sandwich,” made with Italian roasted pork, is served up either on a Kaiser roll (small) or a hoagie roll (large). Both are excellent, but the pork sandwich is a true masterpiece.
The Cheesesteak: The thinly sliced steak at John’s is of excellent quality. It’s cooked in small batches, which speaks volumes about the quality control at John’s. Most other busy shops cook their steak in huge batches, which often makes it tougher and drier, since it sits on the grill for longer periods of time. John’s also cooks the steak on top of the onions—something I haven’t seen anywhere else. The end result is a generous portion of flavorful, moist steak that isn’t too greasy. My main gripe with the cheesesteak was that John’s doesn’t offer cheese whiz, which I prefer on my steaks. The American cheese on my steak wasn’t distributed evenly enough, and in fact had accumulated into a few hardened globs near the outside of the bun. All in all, high marks for the steak, but the cheese is holding it back.
So why isn’t John’s Roast Pork a tourist destination, like Pat’s, Jim’s, or Geno’s? First, it’s located just off of
John’s does things its own way, and has for a long time. While it’ll probably require a special trip and a long wait, it’s well worth it.
14 E. Snyder Ave.
Philadelphia, PA 19148