Rocco’s Steaks, Paoli
March 8th, 2010
Because Rocco’s is a drive-thru (though walk-up and call ahead are also available), getting these sandwiches inevitably leads to a moment, in the car, on the way home, where one is forcibly trapped in the car with the taunting aromas of sandwich bliss. As the smell of seared beef, melting cheese and freshly baked bread all meld together and waft upwards, it is certainly tempting to pull off to the side of the road and tear right into one of Rocco’s delicious steaks.
Once a safe location for eating has been found, it’s easy to determine that these sandwiches ($7-8) are the most authentic Philly-style cheese steaks the Main Line has to offer. They’re 100% Rib-Eye steak, sliced thinly and cooked fresh-to-order (expect to wait a bit longer than you do at Pat’s or Geno’s), then folded into a fresh Amoroso-style bun. For those used to to the chopped steaks served up by most pizza joints in the ‘Burbs, this may take some getting used to, but 77 years of success at 9th and Passyunk certainly should convince you give it a try. The beef itself is excellent — with a rich, beefy flavor, and just enough fat to add taste without creating tough gristle. The bread is insanely fresh, soft and pillowy with just a touch of chewiness to hold things together. But perhaps the most amazing thing about this sandwich is how greasy it is NOT — and because of this, that it doesn’t sit like a brick in your stomach for hours after you eat it (like so many other steaks). In sum, it is an incredibly flavorful, fresh sandwich and one of the finest steak sandwiches we’ve ever eaten.
We also tried the Roast Pork Abruzzese ($8), which contained sliced roasted pork, sharp provolone and broccoli rabe, on the same fresh bun. This sandwich also had a great deal of flavor, with the pork gravy, cheese and bitterness of the greens all coming together in each bite. Though this sandwich was excellent, it is harder to gush about considering how easy it is to find a great roast pork sandwich in the suburbs (see the Pork Mile) versus how difficult it is to find an authentic cheese steak in the same area. (Interestingly, though we didn’t try Rocco’s chicken cutlet, it seems unlikely that they can beat Primo’s cutlet, available just down the street.)
Which brings us back to the cheese steak: Rocco’s has a great one. Enjoy it.
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Had the Roast Pork Abruzzese yesterday and it was excellent. Look forward to going back to try the cheesesteak!
I’m sorry, but anyone who references Pat’s or Geno’s as some sort of benchmark obviously has no clue what a cheesesteak should taste like. You’d have to be drunk or a tourist. Or both.
so the people who invented the sandwich have no clue what it should taste like?
“I’m sorry, but anyone who references Pat’s or Geno’s as some sort of benchmark obviously has no clue what a cheesesteak should taste like. You’d have to be drunk or a tourist. Or both.”
Agreed, best cheesesteaks available are in the suburbs, most from philly taste like garbage. They’re tough, the cheese isn’t mixed in and the beef is less than desirable.
I’ve tried cheesesteaks from probably 30 different places, and not one from philly makes my top 5.
And I’m not sure I trust the people who invented it to make it when they have people making it who look homeless with a middle school degree (hi2u pat’s cheesesteaks).
If a higher degree was a qualification for a good line cook, most fine dining restaurants in this country would be in trouble…
I have been reading through these comments, and felt it necessary to respond to set some things straight. I do not place much faith in some of these “reviews” as they seem to be from people who have their own agenda.
Rocco’s Steaks has an “open architecture”-ie, A LOT of windows. You can actually, if you get out of your car (park on the side of the building, I did) see your sandwich being made! If you do this, you would see that the meat is grilled ONLY when a sandwich is ordered! It does NOT get sliced (which dries our the meat) and left in a heat lamp or get microwaved! You would also notice that when they grill, they use 100% Olive oil, from Italy; not grease, lard, or anything else. Also, folks, I am especially fond of their steaks, so I have been back many times. EVERY time, there is 9 pieces of this wonderful Top Round (NOT Sirloin) on every sandwhich I ordered, and the cheese, whether Provolone, american, or Wiz, is put directly into between the layers of meat! I see some people complaining, even mentioning other establishments (Our Deli-what a joke, I tried their steaks twice, both times, I left 3/4’s at the table, paid the waitress and left! If the person who wrote this about Our Deli being superior, is reading this, I am sure that Rocco would have no problem doing a taste test with random people!
I understand that each person has their own idea of what is a perfect steak, however, not everyone is going to like it the same way! Personally, I enjoy the crisp edges and soft center of the whole steak slices, not the grisly and dried out shredded beef, the makes me feel like I just a “Steak-um” sandwich! This is exactly why there is Pat’s and Geno’s!
Personally, I have had cheesesteaks all around the country, including local favorites like Gaetano’s in NJ, Primo Subs, the Peppermill, Capriotti’s, Our Deli, etc. Some of these have been better than others, but I prefer Rocco’s steaks the best. I reside in Glenmoore, so it is quite a hike to Malvern to get them, but I do it, because I enjoy them. Although, now that I think about it, I never did try their Chicken Cheesesteak…well, I guess I am going there today.
If there is something about the sandwiches that dissapoints you, did you by chance let the staff know, and allow them to remediate, or did you just bop online because it is anonymous? If I don’t enjoy something, I at least let the staff know. If that is the way they serve something, then I remember that.
Great steaks. The real thing like Pat’s and Geno’s not the junk served at Pepper Mill or Our Deli.
Rocco never owned Ristorante Verona…Investors…Investors…The new owners are tremendous.
Save your money, go to Our Deli or Anthony’s in Malvern.
Roll was great. There’s an 1/8″ piece of fat on every large course piece of meat. Not much of it either, and the cheese is just placed on the roll next to the meat where it really doesn’t melt. The cheese ends up semi-transparent and limp. The meat Geno’s uses is soo much better, or at least they care enough to trim the fat off it. My wife nearly lost it, when she saw the meat while attempting to put ketchup on it.
The meat wasn’t even hot, despite the fact the establishment had two customers before us. For us the sandwich was not enjoyable. We ended up sharing it with the dog, the dog loves roccos!
And the fries, you really don’t want wiz, even if you pay for it! We ordered fries with cheese wiz, they forgot the wiz. I called up and told them, It cost me a $1.25 for no wiz! An uncaring snotty girl said it wouldn’t happen again, then hung up. She’s right, it won’t happen again.
Never again. Oh, and you can keep your $2 bottle of cut-rate 16 oz water too.
I had one of these cheesesteaks tonight. The roll was good, and the cheese was fine. The meat was the problem. It had big slabs of meat, rather like a roast beef sandwich, instead of chopped meat of a normal cheesesteak. It looks like a decent cut of meat, perhaps thought to be too good to chop up. Maybe the thought was that it would have a higher perceived value because you can see the quality of the cut of meat, rather than the (implied) cheap meat chopped and tenderized that is in an average cheesesteak. In any case, it fails. The reality is that a cheesesteak needs to have the meat chopped up to have the meat and cheese blend properly. Disappointing. In the immortal words of R.E.M. “Don’t go back to Rocco’s, and waste another meal.”
You lost me Chip – the classic Philly steak (Pat’s, Geno’s) isn’t chopped.
As Chip said…”cheap meat chopped and tenderized that is an average cheesesteak.”. The key word there is “average”. As MLD points out, a real Philadelphia Cheesesteak, like Pat’s or Geno’s or Steve’s Prince of Steaks, is not chopped. Pizza joints and deli’s chop their meat because the meat is of poor quality.
Rocco’s does it right.
Gentlemen: point taken. To be clear, having had both, neither Pat’s nor Geno’s is what I like in a cheesesteak. Our Deli is pretty much my ideal, and by your description it’s not the “classic Philly steak;” we clearly have different standards, and yours are likely more authentic to the South Philly Pat’s/Geno’s model.
It will be interesting to see if that model works on the Main Line. With so many supporters on this board, all of whom are clearly different people unaffiliated with Rocco’s, how could it fail?
you guys still don’t have it correct! Pat’s chops thir meat, Geno’s does not, Jim’s chops, Tony Luke’s does not. This is but one factor to the differences in cheesesteaks. The quality of the rib eye is not the only factor to determine when it is or is not chopped.
Hmmmmmmmm does Peter work for Rocco’s?? Sounds like it!
Was thinking the same thing!! LMAO! He is pretty smooth.
I think this is one of the best cheesesteaks i’ve ever had. Believe me, I tried their steaks day 1 and then again yesterday, and there’s no comparrison to any of the chop shopes that serve up some $1/lb sirloin. This meat is seasoned and delicisios, and would put this place up against any. I’ve also tried the roast pork, and to me, how to tell a good roast pork sandwich is how much juice the roll retains. Very tasty and highly recommended from a guy who has lived in Philadelphia and tried them all. Don’t believe what all you hear on these “gripe” boards. Go try for yourself. Carangi has been around forever and makes the best bread in the area.
(January 3, 2010, 4PM) – I stopped through the drive through and found the service friendly, but the Cokes were flat and the Cheese steaks were poor quality. Meat was room temperature, onions were same and the cheese was cold. Bread was nice but again, not warmed through on top the steak. Clearly the steak was not cooked on order but assembled from precooked meat. Disappointing sandwiches for price! I don’t see many return customers if this is the standard fare. Several other venues in the area make a better cheese steak that is fresh off the grill. One does not need be a chef to know how to make a good cheese steak. I will not return nor recommend.
sounds like you just like to complain, or work for a local chop shop
pre-cooked meat? I watched them slice it in front of my own eyss through the front window as I ate my sandwich. one does not need to be educated to make a post like that
I too, observed my sandwich being made. I do NOT work for the establishment, but COME ON, how can you NOT see the sandwich being made! The entire building has glass windows! When I pull up in my SUV, I can look down and see EVERYTHING, from the meat being grilled, to the lady putting my order through the cash register! Get a life, people, and if you haven’t been there, sounds like they are better off without your business!
“Get a life, people, and if you haven’t been there, sounds like they are better off without your business!”
I bet they’re not better off without our business as that strip is a revolving door of failed businesses!
I agree with the Roast Pork Abbruzze – Fantastic! Going back tomorrow to try the cheesesteak.
Finally a decent, Philadelphia-style cheesesteak on the Main Line. This is not your typical pizza parlor style, chopped into oblivion cheesesteak. Its the type you would find in Philly, at Pat’s, Geno’s, Steve’s, etc…And they have cheese wiz…which is a must for a real cheesesteak. I have to disagree with TJ…Rocco’s was much better than John’s Pizza in Frazer, or any local pizza place for that matter.
I’ll have to disagree that cheese wiz is a must for a real cheesesteak. I’d rather have actual cheese (American or Provolone) than reprocessed paste. Real food is real food. I’ll take a John’s Village Market, Phil’s, or Our Deli cheesesteak over Rocco’s.
Rocco’s serves their American cheese melted down just like whiz is melted. all I do is eat steaks, and because they cook every one to order you know you’re getting it as fresh as possible. that’s all folks. enjoy
Stopped in on Friday and had the Roast Pork Abbruzze which was out of this world. It had so much flavor, nice and hot, and just the right portion. Top notch! Can’t wait to go back.
One of the worst cheesesteaks I have ever had in Pa. 4 ounces of meat. Not chopped but whole pieces of meat(steak ‘ums?) Meat lost in the roll. Roll is very good. oh well
I stopped in tonight…Like Pats or Ginos in Philly. Meat was a little fatty and not much of it. Not bad if you like this kind of steak (sliced meat and cheese wiz) but more bread than meat and had to look hard for the cheese *I ordered provolone…Our Deli down the street and John’s in Frazer are far better.
Frys where good.
Give me a break how do you go from fine cuisine to cheesesteaks???
I would think it is easy. I mean, running a fine restaurant requires a great deal more of management and stress, then a specialty food business. In this type of role, you only make a small amount of products, but make them the best way you can. Smaller staff, smaller overhead, less stress, less time away from home, etc.
I could be wrong, but if I was getting bored with the same thing I have been doing my whole life, and I wanted a break and more free time, but still make money, I would do the same.
Any idea when it will open ?
from what’s being said around town we’ve heard this will be a top notch cheesesteak, and expect nothing less from this gentleman who has been putting quality food on the table for as long as we’ve known him.
It is neither. It is a new venture by Rocco Desiderio that formerly owned Ristorante Verona in Frazer.