About Meatheadz

Real ones, this side of the bridge.

A father and two sons who got tired of driving to Philly for a proper cheesesteak. So in 2018 they opened their own in Lawrence Township, NJ.

The way we do it

100% ribeye

Whole ribeye, sliced in house every morning. Never frozen, never pre-cut, never anything else.

Rolls

Baked in Philly and trucked up fresh. Soft inside, a little chew on the crust, and it holds the whole steak.

Cheese your way

Whiz, Cooper Sharp, provolone, or American. Want heat? Ask for our spicy Cooper Sharp with long hots. We make that one here.

Sauces from scratch

Every wing sauce and dip is made in our kitchen. Mild to stupid hot, and a few that are just ours.

Our story

Our family has always loved a good cheesesteak. When Joe and Jeff were kids, we drove down to Philly every chance we got. We stood in the long lines and called out “one whiz wit” with everyone else.

We weren’t only there to eat. We watched how the best shops ran, how fast the grill moved and what people kept coming back for.

Back home, we kept hearing that you can’t get a real cheesesteak outside of Philly. That never sat right with us. Richard had spent years cooking professionally, and he raised the boys in the kitchen. So in 2018 we opened Meatheadz to prove it could be done.

Joe keeps the classic true: ribeye, the right cheese and fresh rolls from a local bakery. Richard built our specialty steaks to taste like nowhere else.

Come in hungry. Tell us wit or wit out. We’ll take it from there.