Even if you don’t think Leo’s makes the best cheese steak in Philadelphia (as do many loyalists), there can be little doubt that it makes the biggest: half a yard of Amoroso Bakery bread laden with pounds of beef and onions all trowel-cut on the griddle into a fine hash and saturated with melted cheese. If you give the management two days notice, you can get hoagies that are three or six feet long.
Steaks are available with mushrooms or pizza sauce, with or without cheese, or in the hoagie configuration, meaning lettuce and tomato added. The classic configuration of meat and cheese and onions, and perhaps a scattering of peppers and pickles, is a Philadelphia must-eat.
Leo’s offers no indoor seating. It’s just a counter where you place your order and can watch the grill man cook it. Picnic tables are provided outside.