Uncle Gus’ Steaks

It took the combined effort of three players in the Philly restaurant scene — Joe Nicolosi of DiNic’s Roast Pork & Beef, Dave Braunstein of Pearl’s Oyster Bar, and Danny DiGiampietro of Angelo’s Pizzeria — to give Reading Terminal Market its first cheesesteak worth bragging about. It’s pretty much identical to the sandwich that has people lining up at Angelo’s in Bella Vista. “I was impressed by the quality and freshness of the meat, well-seasoned and tucked, still dripping with juices, into the crusty roll,” recalls restaurant critic Craig LaBan of his first visit to Gus’ in Reading Terminal Market. “Add an oozy core of Cooper Sharp, long hots for fire, and some real roasted mushrooms on the side, and this was one of the best cheesesteaks I’d had in months.”