Shay's Steaks, at 200 N 16th Street, runs on a build-your-own format: choose a cut — New York strip, prime rib, filet mignon, Perdue black label chicken, or American Wagyu — then add cheese (Cooper Sharp, American, pepper jack, provolone), seasoning, and toppings like sautéed onions, peppers, mushrooms, and long hots.
For anyone who'd rather not build from scratch, the menu also runs signature sandwiches: The Classic pairs prime rib with Cooper Sharp and buttery steakhouse seasoning, the Philly Special layers New York strip with jalapeño seasoning and peppers, and the Great Gabe adds crispy hashbrown to prime rib and Cooper Sharp. Two sandwiches carry local names attached — the Shayquon, designed by Saquon Barkley, built on American Wagyu with black garlic and truffle seasoning, and the Dreamchaser, designed by Meek Mill, built on filet mignon. Rolls are baked fresh daily and the fries are hand cut.
Regulars point to the owner's presence on the floor and the quality of the meat as reasons they keep coming back — the kind of spot that's become a repeat stop for the neighborhood rather than a one-time visit.
For anyone who'd rather not build from scratch, the menu also runs signature sandwiches: The Classic pairs prime rib with Cooper Sharp and buttery steakhouse seasoning, the Philly Special layers New York strip with jalapeño seasoning and peppers, and the Great Gabe adds crispy hashbrown to prime rib and Cooper Sharp. Two sandwiches carry local names attached — the Shayquon, designed by Saquon Barkley, built on American Wagyu with black garlic and truffle seasoning, and the Dreamchaser, designed by Meek Mill, built on filet mignon. Rolls are baked fresh daily and the fries are hand cut.
Regulars point to the owner's presence on the floor and the quality of the meat as reasons they keep coming back — the kind of spot that's become a repeat stop for the neighborhood rather than a one-time visit.