• Open late
  • Outdoor seating
  • Cozy indoor seating
  • Easy to order

About Us

about us

The Need for Authenticity

Owner, Eddie Lenhart, moved cross country from North East Philadelphia to San Diego for a change of scenery. The sunshine was addictive but after a while he really missed some of the home-style cooking from his home town. He tried several places that claimed authentic Philly-style cooking, but none really measured up to his expectations. [You can't fool a Philadelphian when it comes to their cheesesteaks and hoagies.] A friend suggested that he should quit complaining and start his own restaurant...and thus was the beginning of Eddie's Philadelphia Steaks/Hoagies and Burger place.

He found a wonderful homestead on the corner of Myrtle avenue and Capps Street in the North Park district of San Diego. Wanting that 'homemade' feel and including some more 'San Diego' touches, like the outdoor patio area, Eddie transformed the house into a friendly restaurant with a deli-like feel. Opening in 2009, Eddie's was a quick hit. Not just because of the unique style, but mostly because the food was 'that darn good'.

Eddie really wanted his place to reflect the great taste of 'home', so he includes only the highest quality meats and ingredients in his menu. Everything is hand made and made-to-order, which at times takes a little longer than you typical fast food place. But if you wanted tasteless fast food, you wouldn't be at Eddie's.

Something for the Kiddies

Eddie's has a special menu just for your little one. Ask for the Kiddie Menu and get your child started on the right path Philadelphia-style for only $4.99!

Handmade with Love

Our menu items are all made by hand with recipies handed down and past on to your belly. We proudly serve AUTHENTIC Philly Steaks, Hoagies, and Black Angus beef burgers using the highest quality meats and ingredients.

History of the Philly Cheesesteak

Pat's King of Steaks    

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on hoagie rolls in the early 1930s. They began selling this variation of steak sandwiches at their hot dog stand near south Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese. Olivieri claims provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location.

The making of an 'authentic' Philly Cheesesteak

The power of Cheez Whiz    

In Philadelphia most cheesesteak places use Amoroso or Vilotti-Pisanelli rolls. A proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat.

There is much debate over types of cheese and "chopped steak or sliced, but the one thing nearly everybody agrees on is that it all has to be piled onto a fresh, locally baked Amoroso roll. If you are craving the 'real deal', Eddie's Philadelpia Steaks/Hoagies and Burgers is the spot!

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