Pete’s Steak Shop

I first wrote about Pete's in 2012. After exhaustive studies and fact-finding missions (yum), it only seems right to do yet another update. Restaurants like Pete's that are so consistent are hard to update – but update I will.

When the late Frank Vasilikos (we still miss him) teamed up with Petru Cornescu in early summer 2012, things were pretty basic. ‘Steaks, and a surprisingly good pizza.  Since that time, Petru has expanded the menu substantially, including homemade soups (try the chicken noodle!), burgers, sandwiches and in-house smoked BBQ. Frank did not NEED to open a restaurant. He and his family owned the entire shopping center, for goodness' sakes. But he loved food, and he wanted a ‘steak like his family dished up years ago in Wilmington. He made sure that they bought the very same rib eye beef that you buy in the store for the grill. On an early visit, he brought out the entire 6 through 12 rib section [sans bone, of course] that had not yet been chipped for the sandwiches. So much meat is stuffed into the cheesesteaks that you should ask for a fork to pick up what falls out. Choice of cheese includes provolone, American and, with a bright orange nod to the opposing corners of 9th and Passyunk, Cheez Whiz (at least they did…).

Though I do like the traditional cheesesteak, I believe one of the stars of the steak show at Pete's Steak Shop is the Chicken Cheese Steak. The chicken is marinated in a delicious combination of spices with decidedly Greek overtones. It is pulled/chopped into chunks and then nestled into those rolls. The chicken is reminiscent of any good restaurant's marinated and oven roasted chicken, except that it's in a sandwich. I get it with lettuce, tomato, mayo, pickles and provolone. Don't tell anybody, but I bring my own cherry pepper spread and slather it on when nobody's looking. I guess I should explain that: In the true Mediterranean tradition, they grill and marinate whole (“long hot”) peppers at Pete's Steak Shop. They are quite good, but I prefer them on the salads or to eat on the side. They are so brightly spiced that they dominate the sandwiches. Toward the end of last summer, Frank caught me emptying my tiny Tupperware full of ghopped cherry peppers onto the sandwich. He rolled his eyes and walked away. I get that a lot.

The gyro sandwiches also bear explanation. In my weekly Beach Paper column, I listed all the local places that sold gyros, dividing them into the sliced-off-the-vertical-loaf group, and the prepared-and-grilled-strips group. Pete's Steak Shop uses the traditional vertical rotisserie. But rather than buying the beef/lamb or chicken loaf commercially, they stack and compress their own, alternating between pork shoulder and porchetta. This is a gyros the likes of which you have never had. Hellenic purists will cry heresy, but this gyro is delicious. Again, think — and eat — out of the box. It's good for you.

So, with all this going on in the cheesesteak department, who would think that pizza would be the sleeper here? Give it a try. On our very first visit, a server was making the rounds offering slices to try. I'm going to turn that down? I was surprised at how good it was. Unlike some sandwich joints, pizza is not an afterthought at Pete's Steak Shop. The dough is made daily in-house, and you will like the distinctive blend of sauce and cheese. On our second visit, we ordered a small Vegetarian Combo as a side dish with our subs. Yes, this is a rationalization, but after all, I do have to represent all my visitors. Since then, Pete's Steak Shop has introduced a thin and crispy pizza choice – and it stands up to pretty much any other pizza here in the Cape Region. There. I said it. Go and prove it to yourself. You can get it in any variety with any toppings. I love a crispy crust and that's all we get now. I get it with Italian sausage, pepperoni and mushrooms. Since then we also tried the Formaggio Pizza, coated with mozzarella, ricotta and Parmesan. Yes, another long-time local pizza joint has a cheesesteak pizza, but Pete's Steak Shop's is topped not only with the chipped rib eye (which gets nicely charred in the oven) and green peppers, but also mushrooms. When you go, get this pizza. If you have any left over, email me at Contact the Foodie and I will tell you how to properly reheat it so it's crispy and as close to perfect as possible (hint — a pizza stone, even a cheap one, makes all the difference).

The menu is huge, and the Angus burger, Greek salad and Italian Sub are at the top of my list. Club sandwiches, a few greek specialties, wraps, calzones, etc. are also well represented. Desserts are all homemade, with a few Greek specialties thrown in. I'm not promising that they will have them all the time, but be sure to ask.

The cheesecake is also made from scratch, and it's the New York style: not too cream-cheesy creamy, a little bit cakey with a faint undertone of lemon and vanilla. Topped with cherries, of course. There is a lot of good rice pudding here in Rehoboth Beach, and now there's one more at Pete's. This one is particularly creamy.

Founders Frank and Mike Vasilikos named the place after their father, but Frank's son (and his Pappou's namesake) used to pretty much run the joint with his gigantic smile and his I'll-run-over-and-get-you-anything-you-could-possibly-want attitude. The 12 year-old is now all grown up. Sadly, since dad passed away and Petru took over, I haven't seen young Pete in the restaurant. I guess I don't blame him. As an aside (and not meant to bring you down), Frank was the business brains of the outfit and used to include young Pete in all his meetings and in the complicated processes required to convert an 8000 square foot video rental place into a bright and busy restaurant. I am sure young Pete benefited from his late dad's attention and love.

Pete's Steak Shop does a monumental carryout business. There are always idling cars with the lighted toppers just outside as the drivers pack their treasures. Petru has revamped the website and created a high-tech online ordering system.

CLICK HERE TO ORDER ONLINE

Pete's Steak Shop is open 10-10 Monday through Thursday, 10-11 Friday and Saturday, and 11-9 on Sundays. Take a gander at Pete's Steak Shop menu by clicking here.

They are located at the far left of the Weis Market Food Lion Shopping Center, behind Sea Shell Shop directly across Coastal Highway from the Giant Food and the Walgreen's at 19287 Miller Road at Munchy Branch Road.

They are open year-round, but feel free to call 302-226-3000. And yes, they serve beer and wine. (L., D) Price range: Inexpensive +.

Off-season Specials & Hours