Pride of Philly Steaks Is Getting Makeover

The Las Vegas Philly cheesesteak classic will close on September 22 for renovations

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Pride of Philly Steaks, also known as P.O.P.S., will spend its fall in renovations, according to coverage by the Las Vegas Review-Journal. The family-owned business, which has been serving cheesesteaks in Vegas for more than 20 years, will close on September 22 to undergo renovations. They’re expected to be finished before year’s end.

“Pride of Philly Steaks has been proudly serving the Las Vegas community for 23 years—and after more than two decades, we’re still going strong as a family-owned, woman-owned small business,” says the restaurant’s website. “We were recently named the Best of Las Vegas Gold Winner for Best Cheesesteak!”

The P.O.P.S. sandwich menu includes the Buffalo Chicken Cheesesteak, the #2 Cheese Whiz Steak (with your choice of chicken or steak, “wit” or “witout” onions, topped with cheese whiz, served on a grilled roll), the #30 Pastrami & Swiss Grinder (with pastrami, Swiss cheese, mustard, pickles, “wit” or “witout” onions, served on a grilled roll), and lots more. There’s also a Breakfast Grinder with “steak, bacon, or Italian sausage, cheese and eggs served on a fresh hoagie roll.”

“Open 24/7/365, we’re here for a city that never sleeps,” the website says. “Every order is cooked fresh right in front of you, so you can watch the flavor come to life. In addition to our famous cheesesteaks, our menu includes hoagies, wings, pastrami sandwiches, pork BBQ grinders, breakfast cheesesteaks, and more. Try popular picks like the #32, #19, Chili Cheese Fries, Spicy Fried Cauliflower, Oreo Churros, and refreshing Jarritos.”

What Now is awaiting more details from owner Christina Walton, so stay tuned possible updates!

You can keep up with all things Pride of Philly Steaks by following @prideofphillysteaks on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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