Two Philadelphia cheesesteak shops have landed spots in the Michelin Guide. A new generation of sandwich makers uses fresh-baked bread, high-quality ribeye, and Cooper Sharp cheese to transform the city’s signature dish. Angelo’s Pizzeria holds a Bib Gourmand designation, while Del Rossi’s Cheesesteak & Pizza Co. appears in the 2025 guide that began covering the city last year.
Danny DiGiampietro owns Angelo’s Pizzeria. He kicked off the current wave of premium cheesesteaks by introducing Cooper Sharp cheese into the sandwich, which is a processed American cheese from the early 1900s. The shop bakes its own bread daily. Freshly cut ribeye steak arrives each morning.
“Angelo’s reputation has always been built on quality. We bake our bread fresh every day and use freshly cut ribeye steak, which creates a noticeable difference in every cheesesteak,” said Pino DiMeo, partner at Angelo’s Pizzeria, to Newsweek.
Del Rossi’s Cheesesteak & Pizza Co. opened in 2012 and was bought by current owner Nish Patel in 2020. The shop bakes a seeded sourdough baguette for its sandwiches. Actor Mark Ruffalo, soccer star Mario Balotelli Barwuah, and music star Benny Blanco have visited in recent weeks.
Traditional shops like Pat’s King of Steaks, which opened nearly 100 years ago at Wharton and 9th Streets, now offer four cheese options including Cooper Sharp alongside Cheez Whiz, provolone and American. John’s Roast Pork has operated since 1930 and won a James Beard Award.
Prices for the sandwiches have climbed to nearly $20 at some shops, compared to under $10 at corner stores. “There’s been a renaissance of cheesesteaks as of late,” food blogger and Delicious City podcast co-host David Wesolowski told Newsweek.
Newsweek also asked readers to vote for the Best Philly Cheesesteak as part of the company’s Readers’ Choice Awards. Voting runs through August 26 on their website, with 20 eateries to choose from.
