Calozzi’s Cheeesesteaks

It is rare to come across a food item that is extremely well known in its own region and available in a completely different part of the country. Rarer still, is finding an item that so perfectly depicts the home-based version. Calozzi’s Cheesesteaks fits that bill to a T!!!

Calozzi’s Cheesesteaks are the quintessential perfection of a Philly Cheesesteak!!! There are no other comparisons. These are the true Hoagies (Philly & So. Jersey), aka Heros in NYC, Subs in No. NJ and Grinders in New England (aka blimp, zeppelin, torpedo, spuckie, bomber, or Dagwood)!! Being a NYC boy, I’ve had my share of these delectable meat heros/sandwiches on the street at mostly Italian-American food fairs or Italian Feasts (most notably San Gennaro Feast Festival and assorted other street/block party fairs). No matter where you’re from on the East Coast, when you see AND TASTE these Calozzi cheesesteaks, you’ll immediately feel at home.

What makes them so special???? Quality, size, value and passion. Calozzi is passionate about what he produces….of course….his name is on it!!!!

I recently joined three buddies at this establishment for lunch. My selection was half mushrooms and half peppers, with grilled onions, of course. It’s been ages since I had real Cheez Whiz, so I opted for the Whiz on half the hoagie, and used Provolone on the half “wit da” mushrooms. Most Delicious, is all I can say!!! And my friends wholeheartedly agreed!!

Calozzi starts with an individual Amoroso style bread roll – long, soft, and slightly salted. When he runs out of these rolls, he closes up shop. He uses only top-grade rib-eye, thinly sliced, which is specially marinated in his select formula by a top meat purveyor. Additions include sautéed onions, bell peppers, mushrooms. He offers several cheese options: Cheez Whiz (the most commonly selected), white American, provolone, and mozzarella. I’ll take the provolone, hands down my favorite. The portion size is humongous, great value, at an average of $11 ea.

For the uninitiated, the cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread,” according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.

The steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat to melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half. Kevin, who prepared the sandwich, is already a self-styled master in training.

Needless to say, I’ll be back….very soon. And next time I’ll have some Tastycakes for dessert - if I can fit them in afterwards.

I’ve had ALL the cheesesteaks in PB and this is by far my favorite! Super juicy meat. Enormous sandwiches. Friendly staff. Try the Donnie (has tons of mushrooms). Highly recommend!

I'm.not sure why this place gets good reviews. The meat and the onions in the cheesesteak are good . The bread however is just not good . Think of One or two day old white sub From a bad grocery store . A good cheesesteak must have soft chewy good bread this is not even close

Best Cheese steak in San Diego, bar none. I had heard about the place for a long time, and I just tried it. I got the mushroom steak and it was really good, on par with Philly, moved from there in 1986.

If you like a great cheese steak sandwich then this should be your go to place. Excellent food, great price and the owner is very nice. I'll certainly be back again and again.