Trying a Pair at a Bucks County Steak Shop

In my last cheesesteak post I referred to the list I keep of restaurants I’d like to get to at some point. Another sandwich shop that had been on it for a fairly long time is Philly Pete’s Eats in Warrington, Pennsylvania. 

My reason for procrastinating in this case was the long rebranding process they’ve been going through. Philly Pete’s Eats had been a Slack’s Hoagie & Steak Shack – a local sandwich shop chain – prior to going independent and adopting its new name. Although they still have both a Slack’s sign and a banner proclaiming their new identity out front and continue to mention Slack’s on their website, I got tired of waiting for them to fully shed any hint of their former identity and decided to head over there with my friend, Robert, for lunch earlier this month. 

Philly Pete’s Eats has a large menu with a nice array of sandwiches and appetizers, but my primary interest was in comparing their two long roll options for cheesesteaks. In addition to offering a seeded roll from Sarcone’s Bakery – my favorite of the Philly region’s Italian bread bakeries – they also bake their own unseeded rolls – and I’m always eager to try house-baked rolls. 

The plan was for Robert and me to split a pair of cheesesteaks with Cooper Sharp cheese and fried onions – one on each style of roll.  

There was no wait at the front counter to order and a short one for our sandwiches to be brought out to our table. Both looked extremely appetizing. 

After snapping a few photos, Robert and I each grabbed halves of both cheesesteaks. 

Although the meat on one of the Sarcone’s halves wasn’t evenly distributed, I fixed that with a fork and found that there was likely in my ideal range of 10-12 ounces of chopped ribeye on both sandwiches. It was well-seasoned and juicy to boot. 

Philly Pete’s Eats uses Cooper Sharp sauce rather than sliced cheese. The owner brought out a little container of extra cheese sauce should we feel the need for it, but I was perfectly happy with the amount that came on the steak and didn’t add any more. 

Both the cheese sauce and onions were beautifully mixed in with the meat throughout the sandwich. While I’d have preferred that the onions be fried longer, that was a relatively minor flaw that didn’t significantly impact the overall quality of the steak. 

As previously alluded to, I had a keen interest in comparing the house baked and Sarcone’s rolls and am pleased to report that both were outstanding. 

I’ve written about my fondness for Sarcone’s seeded rolls in several previous posts. They are wonderfully crusty and more flavorful than most steak rolls. But I’m not sure that I can say the house-baked seedless roll was inferior to the one from Sarcone’s. It also had a great crust with plenty of body and was probably one of the two or three best seedless steak rolls that I’ve sampled since starting this blog. 

Visitors to Philly Pete’s Eats should be extremely happy with their sandwich roll regardless of which one they choose, and are likely to enjoy what comes on it as well. 

I’ve begun the long process of revisiting the steak shops that made my last top 20 list while also trying to get to as many new shops as possible with an eye toward releasing a new list in late 2026 or early 2027. There is a good chance I’ll bump it up to a top 25 given the constant increase in high quality cheesesteaks in the Philly metro region.