Your Cousin in Florida Might Finally Get a Decent Cheesesteak—Thanks to a Delco Company
YEADON, PA — For decades, the “Philadelphia Cheesesteak” outside of the 215 area code has been a punchline—a sad assembly of bell peppers, cheddar cheese, and thick, rubbery beef that no self-respecting Philadelphian would touch.
But that era of mediocrity might be ending. This week, Philly’s Best Steak Company, a Yeadon-based meat processor that supplies many of the region’s favorite local sandwich shops, announced a massive national expansion.
The Deal As of January 6, the company has struck a deal with Restaurant Depot to distribute their authentic, pre-sliced ribeye and chicken steaks to over 100 locations nationwide. This means that a pizza shop in Des Moines or a deli in Tampa now has direct access to the exact same raw product used by the heavy hitters in South Philly.
Why It Matters: The “Meat” of the Matter The secret to a real cheesesteak isn’t just the bread (though the Amoroso/Liscio debate is eternal); it’s the cut. Authentic Philly steaks are thinly sliced, not ground or cubed. They are designed to feather on the grill, creating that perfect ratio of grease, cheese, and beef.
For years, “Philly Style” steak sold elsewhere was often a frozen, formed puck of mystery meat. By flooding the national wholesale market with the real thing, Philly’s Best is essentially democratizing the sandwich.
The “Whiz” Kid Reaction Local shop owners have mixed feelings. On one hand, it’s a point of pride that a local Delco business is conquering the national market. On the other, does exporting the “secret ingredient” dilute the brand?
“You can send them the meat,” says Joey V., a grill cook in South Philly. “But you can’t export the water for the rolls, and you can’t export the attitude. A steak in Arizona is still just a steak. It ain’t a Philly cheesesteak unless you’re eating it on a curb here.”
The Business Boom The expansion is a precursor to a larger move for Philly’s Best, which plans to open a new state-of-the-art processing facility later in 2026. It’s a sign that the “Cheesesteak Economy” is recession-proof. While fine dining fluctuates, the demand for comfort food—specifically our comfort food—is higher than ever.
So, the next time you visit relatives out of state and they offer you a “Philly Cheesesteak,” don’t roll your eyes immediately. Check the supplier. It might just be the real deal.
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