Guido’s: Bringing a Little Brooklyn to Philly Steaks

I’ve returned to a couple places that confirmed their top tier status recently. But it’s been a few weeks since I have tried a steak that was both new to me and extremely impressive. That mini slump came to an end today with my first visit to Guido’s Steaks of Bensalem, PA, which is in lower Bucks County, not far from Northeast Philly. 

They are not among the most frequently mentioned steak shops where I generally look for tips on which ones to try – mainly the Cheesesteak Gurus group on Facebook. But they do come up periodically and the reviews of their steaks are usually stellar. I’ve been intrigued about them for a while, but needed to feel the pressure of coming up against my self-imposed deadline for trying new steaks – in advance of posting my list of the area’s best – before finally making the drive to check out Guido’s in person.

Bensalem, Pennsylvania

They are in a small strip of shops on US-13 and have a fairly nice seating area by steak shop standards. The owners must be from New York City; probably Brooklyn specifically. They’ve created an atmosphere that is a blend of Philly and NYC, with walls that pay tribute to both cities’ sports teams and also have a mafia motif. 

The man wearing a fedora in the photo beneath the alarm box was Carlo Gambino, the most powerful mobster in the U.S. during the 1960s and through the mid 70s.

Although I only photographed the cheesesteak portion of their menu, it features a large selection of both Philly and New York-style hot and cold sandwiches, including what has to be the biggest array of meatball and sausage options I’ve seen at a sandwich shop. 

But I was obviously there for one menu item in particular and went with the usual – a cheesesteak with Cooper Sharp cheese and fried onions. Their sandwiches automatically come on seeded rolls unless you request otherwise. 

I probably had my steak within 10 minutes of placing the order; and it was a beauty from an aesthetic standpoint.

The house black cherry soda was my beverage of choice.

There have only been a few occasions during this project when I knew a steak was an extremely good one the instant I took the first bite, and this was one of them.

The roll isn’t as crusty as a few others I’ve tried, but it had a lot of body and a great chew. It also wasn’t too doughy inside of the crust. I’ve been repeatedly disappointed by seeded rolls that have been softer than I prefer lately. There was no such problem in this case.

I didn’t ask how much meat was on there, but I would guess around three-quarters of a pound. And it was well chopped and amply seasoned. In fact, it was bursting with flavor. There was plenty of cheese mixed in nicely with it too. I’ve obviously devoted a lot of space to the topic of too much cheese on steaks lately and don’t wish to get back into that too heavily again. It will suffice to say that those who love a huge amount of cheese on their steaks may want to order extra at Guido’s. I wouldn’t want more than their standard amount. 

Cheesesteak with Cooper Sharp cheese and fried onions
In spite of that glob of cheese, the ingredients to this sandwich were generally well blended and proportioned. 

I don’t know yet whether Guido’s will wind up being part of my final Top 10 list, but it will certainly get serious consideration. This was unquestionably a top tier cheesesteak.

Published by BZ Maestro

I live outside of Philadelphia and have been food-obsessed for as long as I can remember. After toying with the idea of starting a blog for a fairly long time, the extinction of a food-themed message board that I frequented for years prompted me to finally take action. Thank you for taking the time to check out what I've been up to - and eating. If you've enjoyed what you have read and seen, please consider clicking the "like" button and signing up as a follower.

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