Where to Go When Craving Whiz Wit’

The first cheesesteak I had at Jaxx Steaks Taproom of South Philadelphia back in 2021 – when they were still called Charlie’s Roast Pork – was impressive enough for me to name it the best steak that I ate that year. That was before I had sampled most of the steaks that would wind up in my eventual top ten. Yet even after I had gotten around to trying those during 2022, Jaxx managed to find its way into my rankings. 

After going there several times last year, I made my first visit of 2023 Wednesday for lunch as part of an ongoing project to return to all of the steak shops that made my top ten last year in preparation for updating it. 

As their updated name indicates, Jaxx is a combination restaurant and bar with an emphasis on beer. But I was only there for another cheesesteak and ordered it with Whiz and fried onions. After being blown away by that first steak with Whiz, I tried one with American cheese during a subsequent visit and didn’t like it as much. So I’ve stuck with Whiz every time since. 

I had a choice of tables and grabbed one that was technically indoors, but right next to an open retractable wall that enabled me to enjoy the beautiful weather while eating without the sun or heat being a bother. They also have fully outdoor tables for sun-lovers.

My cheesesteak arrived fairly quickly. The grill chefs at Jaxx really stick to their winning formula. Each of the steaks with Whiz that I’ve had there, including this one, was pretty close to identical. There were no obvious flaws that made one stick out.

They use seeded Carangi Italian Bakery rolls, which have a firm and slightly crusty exterior while remaining soft inside. They’re also a favorite of mine that are used by several of the steak shops I’ve praised here, including the legendary John’s Roast Pork. 

The meat was chopped somewhat coarsely, and as always, it was beautifully coated – not swamped – with Whiz. What sets this apart from all of the other cheesesteaks I’ve had with Whiz and chopped meat over the years is how well the Jaxx grill chefs proportion the cheese and mix it in with the meat. Most places just ladle on the Whiz either underneath or on top of the meat without making an effort to blend the two ingredients. Even those that do make the effort seem to often drench the meat with a huge amount of cheese sauce. I’ve never felt that was even close to happening with any of the steaks I’ve had at Jaxx.

While still generally preferring steaks made with well-melted sliced cheese, there are times when I crave one with Whiz. Jaxx now appears to be my go-to steak shop when that urge strikes. The other cheesesteak with Whiz I placed in my rankings – the one from Steve’s Prince of Steaks – was disappointing when I revisited it earlier this year. I may give them another shot in the coming months, as they’ve been a longtime favorite and I hate to write them off after one bad experience.

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For any of my regular readers who may have wondered why I’ve had some longer-than-usual gaps between posts lately, I’m dealing with the imminent death of a loved one and it’s taking longer than expected. Thank you for your patience. I’ll return to posting more regularly soon.