Angelo's Pizzeria

The roll is where the cheesesteak at Angelo's Pizzeria starts, seeded and baked in house at Ninth and Fitzwater in South Philadelphia, loaded with seasoned rib eye and Cooper Sharp. Danny DiGiampietro married into the Sarcone family, Philadelphia bread royalty, and put Angelo's in a storefront that once held Sarcone's Deli. He started with one oven and a bag of flour in Haddonfield, New Jersey in 2013, and reached Ninth Street in 2019.

Philadelphia credits him with starting the city's cheesesteak renaissance, the shift away from stale rolls and shredded meat toward bread baked that morning and rib eye grilled right to the edge of chewy. A 2025 MICHELIN Bib Gourmand followed. Angelo's cheesesteaks are shipped nationwide on Goldbelly. The line on Ninth Street is not going anywhere either.