The Claymont Steak Shop has expanded into Newark (juicy cheesesteaks on a college campus—genius) and spruced up the Claymont classic, but the griddle-masters are still doing their flagship product right: thinly sliced ribeye oozing with melted American and provolone.
When critic Lyman Chen is in the mood for a big cheesesteak—and we mean big—he places an order at Claymont Steak Shop. Staffers stuff a pile of thinly sliced ribeye onto a fresh roll, then finish it off with American and provolone cheese. You can’t go wrong with the classic, but the Buffalo chicken cheesesteak is another hot ticket.
57 Elkton Road, Newark, 453-9500