How Philly’s Best thrived by bringing authentic cheesesteaks to CaliforniaHow Philly’s Best thrived by bringing authentic cheesesteaks to California

Joanna Fantozzi

Philly’s Best Cheesesteaks in Southern California started out as a way for homesick Philadelphians like founders Bob and Andrea Levey to satisfy their regional sandwich cravings. However, since being founded 30 years ago, Philly’s Best has now grown into a 20-unit franchise with fans ranging from ex-pats to enthusiastic West Coasters.

“Everybody wants to do a Philly cheesesteak these days, but years ago, I think we were the innovators in Southern California,” Bob Levey said. “I think the customer is looking for authenticity. I think that’s what made all of these crowds come to our cheesesteak shop. Customers want authenticity, whether it’s Thai food or good Brooklyn pizza or a bagel from New York, you name it. And that's what I really built my brand on.”

The Leveys are from Philadelphia, but Bob was stationed in San Diego, Calif. when he served in the Navy, and he was unable to find a good cheesesteak place. After serving, he started working for his uncle’s cheesesteak shop in Philadelphia and realized he wanted to try to replicate that success and authentic sandwich on the West Coast, but the only way to do that was to start shipping ingredients from Philadelphia, so that’s exactly what they did.

Now, three decades later, Philly’s Best has 20 locations (17 of which are franchised), with plans on taking the brand national and exploring new markets like Texas, Arizona, and Nevada.

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“We want to create the most authentic Philadelphia cheesesteak experience across the United States,” Levey said. “There are so many East Coasters that move to Texas, and they’re looking for a good Philly cheesesteak. I’ll put my cheesesteak up to the best of the best in Philadelphia any day. There’s a huge market for this, and we could deliver it.”

So, what exactly makes for an authentic Philly cheesesteak if it’s not necessarily the city of origin? Levey said they bring in rolls from Amoroso’s Baking Co. in Philadelphia, which provides rolls for many cheesesteak shops in the city. He also slices onions fresh every day for use on the sandwich and uses white American cheese—not Cheez Whiz — a topic of contention among Philly natives, who have strong feelings on the most authentic way to order a Philly cheesesteak.

“I can't emphasize enough the majority of the ingredients that we bring in from the East Coast that make it so authentic, and that’s why we are different than other cheesesteak brands that are out there,” Levey said. “We recommend the American cheese because it’s most creamy and goes best with the steak, and the way it all marinates together.”

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Although Philly’s Best is branded as the best authentic cheesesteak outside of Philadelphia, Levey has considered opening a location in Philadelphia, but it would have to be the right franchising fit.

“I know my cheesesteaks stand up to anyone’s in Philadelphia and South Jersey, but I couldn’t do it personally,” he said. “It would take the right franchisee.”

Contact Joanna at [email protected]