A
Anthony P.
1 week ago
★★★★★
"I'm from South Philly and this passes the test. Roll is right, cheese is right, steak is chopped right. I'm cravin' a Navin's weekly now."
Our Story
Roots on the griddle
Navin's Playbook
Navin grew up on cheesesteaks done right — rolls with a little chew, ribeye sliced paper thin, and cheese melted into the meat on the griddle, never ladled on after. After years working flat-tops and perfecting his chop, he distilled it to two non-negotiables: slice it thin and melt it on the steel.
Every sandwich at Navin's starts with fresh ribeye (or chicken — your call), seasoned and chopped to order with onions, peppers or mushrooms griddled alongside.
Philly standards, Florida sunshine
We're not reinventing the cheesesteak — we're respecting it. The roll-to-meat ratio, the chop, the melt: every detail follows the playbook that made Philly famous, served fresh at Block 40 Food Hall in downtown Hollywood.
One bite and you'll get the slogan. I'm Cravin' a Navin's isn't a tagline — it's a condition. There's no known cure, only a fresh roll, hot steak and melted cheese, available seven days a week.
