Anyone in San Diego will tell you that you can't go too far without seeing a Jack in the Box fast food restaurant. It's been a staple in my fast food rotation for decades, offering a mix of familiar staples like Jumbo Jack and Curly Fries alongside unexpected, but still delicious items like tacos and French toast sticks. For as much as Jack in the Box is known for its signature spokesperson and unique commercials, what I always come back to is variety. You can fill a craving you usually can't fill elsewhere at Jack in the Box, and now that includes a trip to Philadelphia.
I recently had the opportunity to visit the Jack in the Box headquarters in San Diego – a place I've driven past many times but never thought I'd ever get the chance to go inside. At the time, it wasn't clear what I was visiting Jack in the Box for, but I eventually learned that we would be doing one of the restaurant's latest limited-time offerings, the Philly Cheesesteak.
This wasn't just your average flavor though; we were actually going to make the new Philly Cheesesteak. Following instructions from Jack's head chef, Ciarán Duffy, we were set to work. Our mise-en-place was prepared ahead of time—shaved ribeye steak, an onion and pepper mix—and then we hit the griddle to add some color (and extra flavor) to the trio while toasting the pre-buttered hoagie roll.
After a quick cook, we went back to our stations to assemble, put the meat, peppers, onions on the roll with three slices of Swiss cheese and something unexpected. Duffy said he likes his sandwiches a little sauce-y (and who doesn't?), so Jack's version of the Philly Cheesesteak gets a little mayo on the bread. This may be a bit of a weekend deal, but it offers a Jack in the Box twist on a classic.
For me, the addition of mayonnaise pays off, as the Philly Cheesesteak was absolutely delicious. The combination of the melted cheese and the ribeye sold me on this being a high-quality cheesesteak, but the added bit of fat pushes it over the top. The onions and peppers get a little lost in the creaminess of the cheese, mayo and meat, but it was a bit flavorful when I got a bite of that mixture.
I can definitely say that I am a fan of the Philly Cheesesteak that Jack in the Box has put together. The softness of the roll brings it all together, and the quality of the meat was outstanding. I always appreciate when Jack makes a big turn, and for me that usually means a visit to the drive-thru to see what they're cooking. But in this case, I was the one cooking, and I'll admit there's something special about making your own version.
If you're not into the Philly Cheesesteak, but want a similar vibe, Jack in the Box has a Philly-style version of its Bonus Jack with Swiss cheese and the bell pepper/onion blend.
I will always go back to Jack in the Box for the classics – Sourdough Jack, Breakfast Jack and the incredible deal that is these two tacos. But I appreciate when they offer something unexpected and give it a little twist. The Philly Cheesesteak is just that, and I'm not ashamed to reveal that I've had another since I left HQ, and I'll probably have a few more before time is up.
