If you’ve ever lived in the Delaware Valley, you know the struggle of finding a decent sandwich once you cross the Mississippi. It's rough. Most places think "Philly style" just means throwing some bell peppers on a pile of gray roast beef and calling it a day. But Taste of Philly Lakewood actually tries to do the thing correctly. They aren't trying to reinvent the wheel or make some "elevated" gastropub version of a street food classic. They’re just making sandwiches.
Located right on Union Boulevard, this spot has become a bit of a local landmark for people who need a grease-stained paper bag to feel whole again. Lakewood is a weird mix of suburban sprawl and mountain views, and honestly, a gritty cheesesteak shop fits in better than you’d think. People here work hard. They want calories. They want melted cheese.
The Bread is Everything at Taste of Philly Lakewood
Let's get one thing straight: if the bread is bad, the sandwich is trash. You can have the highest-grade ribeye in the world, but if you put it on a soft, pillowy brioche bun or a grocery store French roll, you’ve failed.
Taste of Philly Lakewood gets this. They use authentic rolls that have that specific chew. You need a roll that can stand up to the "juice"—that beautiful, salty mixture of rendered fat and melted cheese—without disintegrating into a soggy mess before you get to the last bite. It’s a structural engineering feat, really.
Most people don't realize that the humidity in Colorado actually messes with dough. It’s why bagels and pizza crusts often taste "off" compared to the East Coast. While they aren't shipping in Schuylkill River water, they manage to maintain a crust-to-crumb ratio that feels right. It’s got that slight snap on the outside and the soft, airy interior that grips the meat.
Why the Meat Selection Matters
They use thinly sliced ribeye. That’s the gold standard. Some places try to get away with top round or flank because it’s cheaper, but those cuts get tough. Ribeye has the marbling. When it hits that flat-top grill, the fat renders out and browns the edges of the meat.
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At the Lakewood location, you’ll notice they don't over-chop it. There’s a heated debate in Philadelphia about the "chop." Some people want it minced into tiny pebbles; others want whole sheets of steak. Taste of Philly tends to land somewhere in the middle. It’s broken up enough to integrate with the cheese but still has enough texture so you know you’re eating steak.
The Cheese Controversy: Whiz, Provolone, or American?
Walk into Taste of Philly Lakewood and you have to make a choice. It defines who you are as a person, at least for the next twenty minutes.
- Cheez Whiz: The tourist favorite that locals actually love. It’s salty. It’s neon orange. It provides a creamy, liquid element that coats every single crevice of the meat. If you’re eating in your car, be careful. This stuff is basically culinary napalm.
- American: The reliable choice. It melts into a sort of glue that holds the sandwich together. It’s milder than Whiz and less messy.
- Provolone: For the "sophisticates." It gives you a bit of a sharp, tangy bite.
Most regulars at the Lakewood spot seem to oscillate between Whiz and American. If you ask for Swiss or—heaven forbid—mayonnaise, you might get some side-eye from the person behind the counter. Not because they won't do it, but because they know you’re missing out on the authentic experience.
It’s Not Just About the Steak
While the name is Taste of Philly Lakewood, the menu isn't a one-trick pony. They do hoagies. Real hoagies.
In the West, people call them subs or grinders. In Philly, it’s a hoagie. The difference is usually in the seasoning and the oil-to-vinegar ratio. A proper Italian hoagie needs that dusting of oregano and the sharp bite of hot peppers. Taste of Philly handles this well. They don't skimp on the cold cuts.
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Then you have the Pizza Steak. It sounds like a heart attack on a roll because it basically is. You take the standard cheesesteak, add marinara sauce, and usually some mozzarella. It’s messy. It’s glorious. It’s the kind of thing you eat when you’ve had a really long day and just want the world to go away for a while.
Side Note on the Fries
Their fries aren't those thin, wimpy sticks you get at fast-food chains. They’re substantial. But the real pro move? Get the cheese fries. Or better yet, the pizza fries. The Lakewood kitchen doesn't hold back on the toppings. If you order cheese fries, they aren't just drizzling a teaspoon of sauce over the top; they’re drenching them.
The Vibe of the Lakewood Location
This isn't fine dining. Don't go there expecting white tablecloths or a quiet atmosphere. It’s loud. The grill is hissing. The fans are humming. There’s usually a TV tuned to a sports channel, and more often than not, it’s a Philadelphia team playing, which adds to the immersion.
The staff is efficient. They’ve seen it all. They handle the lunch rush with a sort of practiced chaos that is impressive to watch. You order, you wait, you grab your bag, and you go. Or you sit at one of the modest tables and try not to get grease on your shirt.
Honestly, the lack of pretension is why it works. Lakewood has plenty of trendy spots with Edison bulbs and overpriced small plates. Sometimes you just want a sandwich that weighs two pounds and costs less than a cocktail in Cherry Creek.
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Common Misconceptions About Taste of Philly Lakewood
People often think "chain" means "low quality." Taste of Philly is a franchise, yes. But each location, especially the one in Lakewood, feels like it has its own personality. They follow the corporate blueprint for the meat and bread, but the execution comes down to the person behind the grill.
Another big one: "The peppers are supposed to be on it."
In Philly, a "cheesesteak" is just meat and cheese. "With" or "Without" refers to onions. Peppers are a localized addition that became popular in other parts of the country. At Taste of Philly Lakewood, you can get them, but don't feel like you have to just to be authentic. In fact, a lot of purists would argue the peppers actually distract from the flavor of the beef.
Why Lakewood Specifically?
Lakewood is a hub. It’s the gateway to the foothills. You’ve got people coming down from the mountains after a day of hiking or skiing, and they are starving. A cheesesteak is the ultimate recovery meal.
The Union Blvd corridor is packed with office buildings too. During the week, the lunch crowd is a mix of construction workers, office techs, and local residents. It’s a melting pot. Everyone is equal in the eyes of the cheesesteak.
Actionable Tips for Your First Visit
If you’re heading to Taste of Philly Lakewood for the first time, don't overthink it.
- Order the "Original" first. Get it with onions and Whiz. It’s the baseline. You need to know what the standard tastes like before you start experimenting with the mushroom or pepper versions.
- Check the daily specials. Sometimes they have deals that make it ridiculously cheap to feed a family.
- Don't forget the Tastykakes. This is the secret weapon. They carry actual Tastykake products shipped in from the East Coast. If you haven't had a Peanut Butter Kandy Kake, your life is incomplete. They are small, chocolate-covered cakes with a layer of peanut butter, and they are addictive.
- Call ahead if you’re in a rush. During the 12:00 PM to 1:00 PM window, that grill is at capacity. If you just walk in, you’re going to be waiting a bit. Use their online ordering or give them a ring.
- Napkins are mandatory. Take more than you think you need. Then take five more.
The reality is that Taste of Philly Lakewood isn't trying to be a five-star restaurant. It’s a slice of a specific culture transported to the Colorado suburbs. It’s about consistency. You know exactly what that sandwich is going to taste like every single time you walk through the door. In a world of "fusion" food and "deconstructed" desserts, there is something deeply comforting about a pile of steak and melted cheese on a really good piece of bread.