Giannones steaks
Restaurant · Tacony ·
Famous cheesesteaks on seeded rolls, pizzas, burgers, and wings
Famous cheesesteaks on seeded rolls, pizzas, burgers, and wings
"In this town, you may fall into the trap of feeling like a cheesesteak is just a cheesesteak. Right? Well, actually, wrong. There are just cheesesteaks—and then there’s the one from Gionnones in the Northeast. It combines nicely sliced ribeye on a seeded, buttery roll with your choice of cheese and toppings (we suggest cooper sharp and fried onions). The caliber of meat is the great separator here—the quality is excellent, and it’s never a mushy mess. There are a couple of other options, like chicken or cheesesteak hoagies and a pretty solid cheesestesk stromboli, but you need to get your hands on the classic before you head back down the Boulevard." - candis mclean, alison kessler
"Just when you've hit your cheesesteak quota for the week (impossible), you spot the blackened chicken version from Giannones in the Northeast. It combines chunks of smoky chicken on a seeded, buttery roll with your choice of cheese (we suggest cooper sharp) and a peppery cajun sauce. It's an excellent, mushy mess that you can take to an inferno level by adding hot peppers for just $1." - candis mclean
"In this town, you may fall into the trap of feeling like a cheesesteak is just a cheesesteak. Right? Well, actually, wrong. There are just cheesesteaks—and then there’s the one from Gionnones in the Northeast. It combines nicely sliced ribeye on a seeded, buttery roll with your choice of cheese and toppings (we suggest cooper sharp and fried onions). The caliber of meat is the great separator here—the quality is excellent, and it’s never a mushy mess. There are a couple of other options, like chicken or cheesesteak hoagies and a pretty solid cheesestesk stromboli, but you need to get your hands on the classic before you head back down the Boulevard." - candis mclean
"In this town, you may fall into the trap of feeling like a cheesesteak is just a cheesesteak. Right? Well, actually, wrong. There are just cheesesteaks—and then there’s the one from Gionnones in the Northeast. It combines nicely sliced ribeye on a seeded, buttery roll with your choice of cheese and toppings (we suggest cooper sharp and fried onions). The caliber of meat is the great separator here—the quality is excellent, and it’s never a mushy mess. There are a couple of other options, like chicken or cheesesteak hoagies and a pretty solid cheesestesk stromboli, but you need to get your hands on the classic before you head back down the Boulevard. photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO photo credit: NICOLE GUGLIELMO video credit: NICOLE GUGLIELMO Pause Unmute We haven’t been here yet, but want you to know this spot exists." - Candis R. McLean
Kaleena Z.
Jim “The Cheesesteak Guy” P.
Jay S.
Anthony N.
Klean F.
Eianeska V.
Geo
Kimberly G.
