Antonini's Subs & Steaks — Restaurant in Webster

This is As close as you will find a traditional cheese steak on this side of Htown in what is called a Luncheonette by Philadelphia standards. Simply, it’s a sandwich shop, nothing else, serving up heart warming Hot sandwiches on hoagie styled bread. It is not possible to know the true nature of the ingredients for analysis unless you are near the owner(s) or work with them. You know what I’m saying. Are the peppers sautéed and are any of them the chili pepper variety to spice it up any? Are the bread French rolls or is it Italian? Is it skirt steak or is it a roast of rib eye thinly sliced? Is it mozzarella or is it provolone cheese? Can your palette tell you? Probably not. Does it really matter? I say No, if your heart and stomach are surely satisfied by a Hot meal.

That is really the important thing, when it comes down to comfort foods on a cool Fall day. So if it is important to search for any good local and cozy sandwich shop with these good intentions like me then be happy that there are brave souls in this roller coaster economy, to be willing to do what they love to do and serve you their best! I applaud all the brave men and women who serve their country and community at their own capacity to do so. Yes and thanks to all you brave Americans that venture off into any store front business in a community. It is not that easy to be successful in restaurants, with the ups and downs of a fickle economy and hundreds of food choices vying for the public’s attention. Be yourself. Satisfy your soul. Best You can.

Added here only for my own satisfaction, from my refrigerator, for two of my different mealtimes were cheese to my cheese steak. And sauerkraut and Lay’s potato chips to compliment both my hot and cold large sandwiches. The Hot cheese steak sandwich was eaten in the cooler evening time on a Friday. The cold Italian sub sandwich was eaten on a warmer Saturday afternoon after yard labor. Both subs from Antonini’s had plenty of quality meats sold at the time of...

I had heard about Antonini's from a friend of mine who grew up in the area eating Antonini's subs regularly and with that, I'm happy to say, he wasn't exaggerating at all!

Food: The food here is exquisite. I tried the Italian which had a bit of everything on it, a meatball sub, and a turkey sandwich. All of the sandwiches contained Antonini's signature cherry pepper spread which provided God-tier flavoring to the sandwiches that were already powerhouses without it. The deli meats are sliced thin and are of the highest quality, the meatballs are made in-house, and the bread is impeccable; soft on the inside with a light but sturdy crust on the outside. I came here two days in a row and would've gone a third day if they were open on Sundays.

Atmosphere: The signage on the outside of the building only says "SUBS" but as you approach the door you can see that the shop has the name, Antonini's Subs. The shop inside is small and quaint with the centerpiece being a deli counter where you order or pick up your food from. The seating is limited and included only a full-sized picnic table and several small tables around it but the customers seemed to be aware of this and seemed to be out almost as fast as they came in. The building has two restrooms and both were well maintained. The joint is family owned and operated by welcoming, appreciative, and efficient people who are proud of the products they offer. Go see them now.

Pricing: This place will not break the bank vs what the mainstream sandwich chains are charging. The quality of what they offer here makes entertaining the idea of going to any other option for sandwiches seem like such a foolish decision to even consider.

Antonini's is a true gem and I wish I had anything even remotely similar...

I'm adding to my review from a year ago below after revisiting this shop on Maps. I'd just like to ask the owner one thing. You do your best to get the sandwich right, close to authentic, so please tell me why you put cold provolone on the bread under the meat rather than melting it in on the flat top? I've never seen that done in Philly where I was born and raised. It's similar to those who put mayo on it. That's just not done either. Adding a photo of the peppers so you know that iiiiii know. ----‐------------

I notice two things from all the photos. One, they actually have San-Del hot peppers. I've yet to see San-Del sweet peppers but seeing them at all is a first in Texas for me in 38 years. Two, they don't melt the provolone into the steak and that's just not right. Seriously, why would they put cold provolone on the bread and then lay the meat, etc, on top?? All the points acquired for having the correct peppers were just lost for that reason but 5 stars anyway because I'm only critiquing photographic documentation of a near hit gone inexplicably wrong....