A corner deli in South Philly executing excellent cheesesteaks, hoagies, roast pork and more
Award-winning and independently owned for decades, Cosmi’s serves some of the best hoagies in Philly. They also earn accolades for their cheesesteaks, no small feat considering the heavy competition just a few blocks away at 9th and Passyunk.
Cosmi’s is a small corner deli in South Philadelphia at the corner of 8th and Dickinson. There’s not a lot of room, but there are three tables for diners who want to sit and eat their delicious sandwich right there. You place your order at the counter and your sandwich will be ready a few minutes later.
The cheesesteaks at Cosmi’s are great. The meat is more coarsely chopped than some of other shops, but it retains good flavor. There are two bread options, seeded and unseeded. We highly recommend you opt for the seeded. The seeded is a little crunchier and holds up to the meat and the cheese and the onions better. There are several cheese options, but we recommend sticking with the classics: whiz, American or Provolone.
If you’re looking to add a little heat to your cheesesteak, get an order of long hots with it and add one to each half of the sandwich.
Cosmi’s also has several variations on the classic cheesesteak on their menu, like the Cheesesteak Verdi with broccoli rabe or spinach and sharp provolone.
The hoagies at Cosmi’s are pretty great as well. There are more than a dozen on the menu. Two highlights include the Godfather, with prosciutto, sopressata, fresh mozzarella, roasted peppers, sun-dried tomatoes, fresh basil, green olives, extra virgin olive oil and a splash of balsamic vinegar and the Sicilian, with prosciutto, sopressata, hot imported capicola, imported mortadella, sharp provolone and roasted peppers or long hots. All the hoagies come on long rolls from Sarcone’s Bakery, either seeded or unseeded — again, our recommendation is to go with seeded.
The Roast Pork
The pork is slow roasted in house for hours before being sliced thin to be placed on a fresh baked long hoagie roll. But to finish the construction of this sandwich you have a few choices: sharp or mild provolone, broccoli rabe or spinach, and seeded or unseeded roll. All are good but our recommendation would be to go with the classic: sharp provolone, broccoli rabe and a seeded roll. It’s a winner.