You’ve probably seen the line stretching out of a small window in Folsom or Broomall. It’s a scene that defines Delaware County lately. People standing in the cold, waiting for a sandwich wrapped in white paper that feels heavy enough to be a small child. This is the reality of Delco Steaks and Hoagies.
Honestly, the name itself was a bold move. To name your shop after the entire county is basically a declaration of war in a region where people treat their favorite deli like a blood relative.
Since Steve Reynolds and his crew launched this thing out of a pickup window in March 2020—yeah, right when the world was shutting down—it has become a lightning rod. Some people swear it’s the best thing to happen to the suburbs in thirty years. Others? They’re ready to fight you in a Facebook group over the price point or the "audacity" of the branding.
But if you actually sit down and eat the thing, the noise goes away. Mostly because your mouth is full of ribeye.
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The Seeded Roll Debate and Why It Matters
If you aren't from around here, you might think a roll is just a vessel for meat. You'd be wrong. In the world of Delco Steaks and Hoagies, the bread is the foundation of their entire identity.
Most "famous" Philly spots use a soft, unseeded Amoroso roll. It’s the standard. It’s fine. But Delco Steaks went a different route. They use a seeded Carangi roll. It’s got that crusty exterior and a nutty flavor from the sesame seeds that actually stands up to the grease.
- The Crunch Factor: The roll doesn't turn into a wet sponge halfway through the meal.
- The Grip: You can actually hold a 24-inch "King" steak without it collapsing like a cheap tent.
- The Toasted Edge: They don't just throw meat on bread; they understand the structural integrity required for ten ounces of steak.
There's something about the Cooper Sharp cheese, too. While the city is obsessed with Whiz, Delco Steaks leaned hard into the Cooper Sharp blend. It’s creamier. It’s sharper. It coats the meat instead of just sitting on top of it like a yellow oil slick.
What Most People Get Wrong About the Menu
When you walk up to the counter at the Springfield or Broomall locations, the instinct is to just bark "cheesesteak wit" and call it a day. You're missing out if that's all you do.
They have this thing called "Welshie’s Barnyard." It’s a Sea Isle City favorite that migrated north, and it’s basically a fever dream of proteins. We’re talking 100% Black Angus ribeye, marinated chopped chicken, and thick-cut bacon. All of it smothered in cheese. It sounds like a lot because it is a lot. It’s the kind of sandwich you eat when you don't plan on doing anything productive for the next six hours.
Then there are the hoagies.
A lot of shops treat hoagies as an afterthought—just some cold cuts thrown together because they have to. At Delco Steaks and Hoagies, the Italian is a legitimate contender. They use quality meats, but more importantly, they get the ratios right. There is nothing worse than a hoagie that is 90% lettuce. Here, the meat is sliced thin, piled high, and seasoned with that specific hit of oregano and oil that smells like a Sunday afternoon in Ridley.
The Real Cost of "Premium"
Let's address the elephant in the room: the price. You’re going to pay more here than you would at a corner deli that’s been there since 1974.
Is it worth it?
They source their beef from local PA farms. It’s Black Angus ribeye, not the mystery gray sheets of "steak" you find in the frozen section of a wholesale club. You can taste the difference in the fat content and the way the meat shears when you bite into it. If you’re used to a $9 steak, the $16 price tag for a 12-inch Classic might give you heart palpitations. But then you realize the "small" 8-inch Delco steak is actually bigger than most "larges" elsewhere.
The 2026 Landscape: Locations and Growing Pains
As of 2026, the footprint has settled into a few key spots:
- Folsom: 336 Kedron Ave. The OG vibes.
- Springfield: 158 Baltimore Pike. Usually the busiest.
- Broomall: 2567 West Chester Pike.
They also do this massive "Cheesesteak Bowl" every year around National Cheesesteak Day (March 24th). It’s a charity event for the HEADstrong Foundation, and it’s basically a bunch of professionals and amateurs seeing how much ribeye they can shove in their faces in ten minutes.
Last year, Dan Kennedy—who is basically the Tom Brady of cheesesteak eating—crushed seven and a half 12-inch steaks. Think about that for a second. That’s nearly eight feet of steak and bread. It’s disgusting. It’s beautiful. It’s very Delco.
Why the "Delco" Identity Sticks
People in Delaware County have a bit of a chip on their shoulder. They aren't the city, and they aren't the Main Line. They’re the middle child who can outwork and out-eat everyone else. By naming the brand Delco Steaks and Hoagies, the owners tapped into that fierce local loyalty.
Even the milkshake names and the "Inside-Outs" (those fried pizza pockets that are a local staple) feel like a nod to the people who grew up here. They aren't trying to be a tourist trap. You won't find many people from out of state at the Folsom window. It’s locals, tradespeople in neon vests, and high school kids after a game.
The Verdict on Your First Visit
If you’re heading there for the first time, don't overcomplicate it.
Get the 12" Classic Cheesesteak with Cooper Sharp and fried onions. If you’re feeling adventurous, get the "Delco Fries"—they’re crinkle-cut and seasoned with a proprietary spice blend that’s surprisingly addictive.
Pro Tip: Download their app before you go. The wait times at the Springfield location on a Friday night can be brutal. If you just show up and expect to be out in five minutes, you’re going to be disappointed. Order ahead, grab your bag, and find a place to sit where you don't mind getting a little grease on your shirt.
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Making the Most of Your Meal
- Check the Daily Specials: Sometimes they run limited-run bowls or burgers (the Delco Burger has mozzarella sticks on it, because why not?).
- Seating is Limited: Most of these spots are built for high volume, not long stays. Plan to eat in your car or take it home.
- The Reheat Factor: If you can’t finish a 24-inch King (and you probably can’t), these actually hold up well in an air fryer the next morning. 350 degrees for about 4 minutes fixes the bread right up.
The reality is that Delco Steaks and Hoagies succeeded because they didn't try to reinvent the wheel; they just made the wheel out of better materials. It’s high-quality meat, local bread, and a massive amount of community pride. Whether you think they’re overpriced or the second coming of culinary genius, you can’t deny they’ve changed the suburban food scene for good.
If you're planning a visit, check the current hours on their official site or app, as they tend to shift during the winter months. For the best experience, aim for a mid-week lunch—you'll beat the weekend rush and the steak will be just as fresh.