Food & Drink

Comments (0)

Best Sandwiches From a Gas Station Denver 2007 - South Philly Cheesesteak

Jerry? The guy who owns this franchise-but-not-a-franchise of the South Philly Cheesesteak Company that's located in a Conoco? Yeah, he's nuts, and he'll talk your ear clean off if you let him. But he's also some kind of sandwich-making genius -- a savant, or just one of those guys with a direct line to God. Jerry's menu is long, and his little shop inside the Conoco is always busy. People come here from across the state. And Jerry never stops talking -- about sandwiches, about his customers, about conservative politics, about Philly and the East Coast, about (and occasionally to) his ingredients. But the sandwiches he makes from those ingredients! Forget the cheese-steak and go straight for the ham and provolone hoagie with razor-thin white onions and herbed oil, or the Italian with ham, capicola and real Genoa salami. Right on his menu, Jerry says that this is the best hoagie you can buy in Colorado, and he's not lying.
My Voice Nation Help
6 comments
Catherine
Catherine

what is the street addresse so I can try this

Sheldon
Sheldon

Yeah, Jerry is a good sandwich maker. Thanks for the recommendations above because I can't seem to order anything else but the hot pastrami on rye.

But I have one message for Jerry: "Just make the f%@*ing sandwhich." Beyond that, just a recommendation about politics, try to expand your info. database outside of Rush or any of the other Righty propagandists you listen to. Maybe look into Paul Krugman's analysis of healthcare. Because I have got to tell you pal, you ALMOST ruined my apetite with your know nothing BS. I am uninsured, and got credit card bills up the ying-yang on medical bills etc.. And I don't want to be reminded about it at lunch!

Lono
Lono

Jerry is a god. A surly, and impossibly slow one... but a god nonetheless. I somewhat hesitate to make the analogy, but think of the soup nazi. NEVER correct Jerry on his ingredients or make sustitutions. He knows sammiches better than anyone alive, and if you go adding mayo to stuff, you will get a talking to (or possibly kicked out).

hail Jerry!

Tom
Tom

I consider myself an expert when it comes to sandwiches. It\'s what I eat. I grew up in a small town in Pennsylvania riddled with family owned Italian deli\'s and restaurants and know what it takes to make a good Italian hoagie. When it comes to cheesesteaks, I\'m very picky. Since living in the metro area, I have gone to every single sub shop and deli to find the best sandwiches and I have to say this place is by far the best, hands down! Jerry puts some major love into his hoagies. I mean, this guy does it right! Don\'t be in a hurry though. Jerry\'s the \"Soup Nazi\" of sandwiches. But...you will not be able to find another Italian hoagie in Colorado (heck, maybe the entire west!) that compares to his. And his cheesesteaks...can you say Amorosa rolls? The meat is shaved hair thin and not greasy at all. The foot long probably weighs 5 lbs. It\'s crazy. I don\'t know how he makes any money putting that much meat on his steaks. He puts Pat\'s and Taste of Philly to shame. Don\'t forget, always get it with the Wiz!

Phoebe
Phoebe

Jerry freakin rocks and so do his sandwiches. But, I will tell you this much, don't even think about going into place of business thinking that you are going to rush him through his sandwiching making process. I have seen him kick a couple of folks out because they were doing the whole "I am being impatient huff and puffs" trying to hurry Jerry along and wasn't having it. Folks need to know that Jerry is giving a piece of himself with each sandwich and the taste of these sandwiches are SO WORTH EVER MOMENT THAT JERRY puts into them. This is his passion and he is a sandwich artist. You never rush piece of art.

Chuck Kubin
Chuck Kubin

To hell with the "from a gas station" designation. This is the best cheesesteak in town, period. While the visit with Jerry alone was worth the trip, I tried the cheesesteak and Italian on your recommendation and a meatball, as well as his newest concoction, on my own. Moments before I walked in, Jerry posted a sign for a brat with onions and peppers and no price, "as something different for my regulars." I asked what he gets for them, and he described a superior brat-and-a-third on his excellent 8" rolls, and you can get kraut on that if you want. "Whatcha think? $4.95 sound about right?" And I was on my way home with four different sandwiches, including the first brat served, all excellent in flavor built on top line ingredients.I will now drive halfway across Denver for a sandwich...a Chicagoan joins the regular ranks.

Slideshows

Loading...