Grab a Sandwich

A Washington Avenue porchetta shop that shares its space with Small Oven Pastry Shop. The OG is slow-roasted porchetta and crackling in a garlicky jus on a seeded roll, and most of the menu is variations on it.

The roast pork counter inside Reading Terminal Market, from a family that started selling pork sandwiches out of a South Philly butcher's garage. Get the pork sliced or Italian-style pulled, with sharp provolone, broccoli rabe and long hots.

A South Philly roast pork stand on the corner of Snyder and Weccacoe, run by the Bucci family since 1930. The pork is slow-roasted from the family recipe, sliced thin and kept in its pan juices; order it with sharp provolone, broccoli rabe and long hots.

A Northern Liberties cheesesteak and pizza shop that bakes its own seeded sourdough rolls. The steak is hand-cut, pasture-raised rib-eye, chopped and seared with fried onions and American cheese; ask for a hot pepper on it.

A South 9th Street pizzeria whose cheesesteak became the one people line up for. The seeded roll is baked in-house, the steak is shredded and the cheese is Cooper Sharp. Get there early and be ready to wait outside.

A Roxborough mom-and-pop shop, just up the hill from Manayunk, grilling cheesesteaks since 1960. The fresh-cut rib-eye is chopped fine on the griddle so the onions and cheese get into every bite. Pick American, sharp provolone or Whiz, or ask for all three.