Sunday, May 19, 2013
Sunday, May 19, 2013

Steve's Prince of Steaks getting ready downtown

The Northeast Philly-rooted sandwichery is coming downtown.

41 comments

Steve's Prince of Steaks getting ready downtown

POSTED: Friday, March 1, 2013, 10:00 AM
Michael Klein, Philly.com

Steve's Prince of Steaks, founded three decades ago in a corner store near Roosevelt Mall in Northeast Philly, is coming downtown.

Steve's is taking the former Krispy Kreme doughnut shop on 16th Street, across from Liberty Place.

Owner Steve Iliescu is due to soft-open on March 15. Prices will be about a buck or so higher than at the flagship at Bustleton Avenue and St. Vincent Street.
41 comments
Comments  (41)
  • 0 like this / 0 don't   •   Posted 10:37 PM, 01/10/2013
    Wasn't Pats steaks fined for selling horse meat in the 70's?
    — donjuango
  • 0 like this / 0 don't   •   Posted 12:40 AM, 01/11/2013
    The truth is all these places are so so.
    — lathe
  • 0 like this / 0 don't   •   Posted 7:58 AM, 01/11/2013
    Without question the best cheesesteaks in the area. Still waiting for them to open a location in chester county.
    — mvp15
  • 0 like this / 0 don't   •   Posted 9:58 AM, 01/12/2013
    I now live in Venice Fl now and sure wish I could get a good cheesesteak here. Recently read a place in Sarasota opened up and he even gets his bread flown in from Philly. Nothing better than Amorosa rolls. Hope the article proves right.
    — floridalady1
  • 0 like this / 0 don't   •   Posted 12:02 PM, 01/15/2013
    That place will kill it there. Good spot for it.
    — Poppys
  • 0 like this / 0 don't   •   Posted 10:30 AM, 03/01/2013
    Steve's steaks are sub par, shop on Comly rd is filthy. John's roast pork on Snyder Ave buries all others. Seriously, no one even comes close.
    — phillyboobird
  • 0 like this / 0 don't   •   Posted 10:31 AM, 03/01/2013
    They also make a great chicken steak.
    — smash27
  • 0 like this / 0 don't   •   Posted 10:37 AM, 03/01/2013
    Reminds me of a joke, "Hey, this steak is so fresh I can still see the whip marks on it".
    — ricciaje
  • 0 like this / 0 don't   •   Posted 11:49 AM, 03/01/2013
    Soooooo good.
    — Freddy
  • 0 like this / 0 don't   •   Posted 9:15 PM, 03/01/2013
    Love to see em deal those nice cuts of meat on the grill like a poker hand. Upgrade to the double meat for a nice sloppy sammich hot off the grill that is tough to beat. Good roll and fixins bar for both hot & cherry peppers, pickles, hot sauce & Ketchup to customize if you choose.
    Just not a fan of the separate windows for ordering.
    — NWBeachBum
  • 0 like this / 0 don't   •   Posted 12:28 PM, 03/06/2013
    a buck higher? you go up $1 every year as it is wtf!>!?>!
    — raynesrock


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Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

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