We have talked about Penn Station a few times (just type it in the search box on the right side) and I have tried just about every sandwich on the menu. I love the Italian, I like the Pizza sub just fine and my wife usually gets the Chicken Teriyaki.
Btw, I can’t even mention chicken teriyaki without yelling ”chicken teriyaki boy!” You are not going to get that unless you watch “Curb Your Enthusiasm,” and if you don’t watch that show, we are not friends anymore.
Back on subject. This is the signature sandwich of Penn Station, the Philly Cheesesteak. Now, until I convince my wife that a trip to Philly just for cheesesteaks makes sense (10 hours), then I am not going to be the best person to review this. However, I have had plenty of imitations in my day.
What I Ate: Philly Cheesesteak; right around $7.00. Penn Station can get pricey once you add fries and a soda pop, so expect to pay around $9.00 for a combo.
As far as the taste…honestly, it is not very good. I ordered mine with mushrooms and onion and there were a ton of onions on this ‘wich. There was a thin layer of mozzarella and I found it to be dry. Pictures can be deceving because it looks like there is a lot of gooey cheese, but it didn’t really affect the taste.
Also, it looks like there is a lot of fries, but they creatively spread them out in the basket to cover real estate. The fries are the standard hand cut and fried in peanut oil. I like their fries, I just wish they would give me the hook up!
Would I Buy It Again? Cheesesteak, no. Penn Station, sure. The signature sandwich just might be their worst, except for the artichoke and that sounds terrible. I think that I will stick with the Italian as I can’t find anything else on the menu that I like.
-wibia
Tags: chicken teriyaki, Food, Italian, Penn Station, Philly Cheesesteak, pizza sub, sandwich
My family enjoys the occasional trip to Penn Station. My brother and I, noted carnivores, really love the Grilled Artichoke. Our sister got us hooked on it and now that’s what we usually order.
I’m not head over heels or anything, but I’ve never understood the dislike for Penn Station that I’ve seen in the reviews here. I guess my expectations aren’t too high— I far prefer it to other cheap, chain sub shops and often have a $1-off coupon.
I suggest the cheesesteak with pizza sauce and “banana” peppers – I think the pizza sauce greatly helps any dryness.
That’s my go-to, but I also enjoy the club well enough – decent turkey and ham… the bacon can be variable so far as how good the pieces are.
I’m mixed on Penn Station…I usually enjoy the food but the one in Castleton always seems so dirty. I’m not sure if it is just the lighting or what.
When I really want a cheesesteak, though, I go to Jersey Mike’s.
Ha! I have only ever gotten the artichoke there! I always have it with mushrooms, tomatoes and mustard.
I have to call into question your choice of cheese. Provolone is really the only acceptable cheese for a cheesesteak (unless you’re talking authentic from the City of Brotherly Love cheesesteak which is slathered in Cheez Whiz). Mozzarella is too mild and doesn’t give a great flavor to compliment the steak and the onion will just drown it out. Aside from some of the higher-end deli-type restaurants, Penn Station offers about the best cheesesteak you can find without making your own.
I ate at Penn Station today and ordered a cheesteak, chicken terriaki, and a chicken parm. for my family. All of them were fine but none were great. Finding a good cheesesteak around Indianapolis is difficult.
I love Penn Station’s Sausage sandwich. Overall like the place quite well. The Philly, however, is a joke, considering the name.
Try a dagwood with turkey and provolone, lettuce, tomatoes, onions, oil and vinegar.
I love it so much that I don’t ever try anything else.
I agree with the general comments here that Penn Station is a fine establishment. I, too, can’t understand the general dislike of Penn Station that the Authors of this site have. The authors have reviewed it multiple times and always have negative things to say about it. So Move on, there is no further need for you to review it any longer.
Every time I see a review for an imitation cheesesteak on here it makes me shed a tear. At least you did not get it with Swiss cheese, which lost John Kerry the election
Having lived my whole life in and around Philly (I am old) I can tell you you will never get anything close to the real thing outside the area. Most of the flavor comes from the rolls which requires our discusting, poluted water. If want to get close to the original out of town get a hunk of rib eye, freeze it so you can slice it on a slicer extremely thin. Then, if you have no access to a flat top grill where you can beat, stretch and shred the meat, stack those slices and slice them across into slivers. The meat will be too tough and won’t taste authentic if you don’t follow that step. You cook the meat very fast in hot pan. If you are adding onions they are sliced into chunks and cooked in oil and salt only until they are softer, not browned and mixed in the meat at the end of cooking. You need a soft, long roll and must have cheez whiz. You can get away with provolone but never mozzarella unless you are making a pizza steak. The cheese goes on the top of the meat if you want but is best whenyou put wiz on the roll where it mixes with the meat juices that produces delicious dripping cheese that runs down your arm if your not careful.
It drives me crazy when eating out of town you order a “authentic Philly steak” and get something not even close to what we have here. You should try a real on, it’s worth the 10 hour drive….
How are the fries at Penn Station? There’s a few in my area but none are within 10 minutes, thus I always think to myself “I should try that place” when I happen to drive past one, but then instantly forget and never actually go there.
Tracy speaks the truth. I’m not from Philly, and it’s a joke seeing what gets passed off as a Cheesesteak in most places. Even worse , is the misuse of the name, and the misconception that you can still call a sandwich as such even after adding mushrooms and mayo.
I make my own as well. Lucky for me, I have a hand cranked meat slicer and can thinly slice my Rib Eye to perfection. Sadly I can’t get the rolls, which are a big part of the authentic experience. I prefer provolone, and to keep it as traditional as possible, I use a cast iron skillet. I start my onions first, then move then to the side, and add my steak. Once I mix them together, I form it all to the shape of my roll, top with provolone, then top with the roll, allow the cheese to melt under the bun, then scoop out with a good spatula while turning it right side up and plating it. Cut it in half, and you have a damn good cheesesteak. one that will destroy your local sub shops.
@ Raiders757: Yes, please.