“ . . . [T]hey've got enough history to give any Downtown one-syllable hoagie shop a run for its money.”

— “Philly’s 10 Most Underrated Cheesesteaks,” Thrillest, October 2014

“. . . The Mama’s crew uses sandwich-artist magic to ensure that every bite of their fat sandwiches contains juicy steak (natch), the house cheese blend and onion in ideal proportions.”

— 2011 Best of Philly Cheesesteak, Philadelphia Magazine

“Extra love for the extra cheese. Massive, gut-busting sandwiches that run heavy on the cheese (a specialty combo they blend in-house) — that’s the draw. The obvious one, anyway. Because really, it’s the care that goes into the ’steaks that makes the difference. Not pulled from a mountain of chopped meat, these individually made gooey monsters are mounted on squishy rolls. Bring an appetite — or a friend.“

— “31 Cheesesteaks to Eat Before You Die,” Philadelphia Magazine, November 2019

“. . . Good beef and a proprietary cheese mix (not Whiz, not even Provolone) are worked over thoroughly on the grill, causing the cheese nearly to vanish into the finished product, but saturate every bite . . . .

One thing that makes Mama’s steaks extraordinary is the high-quality bread on which they are built. The same bread is used to envelop all the restaurant’s superb hoagies, hot and cold. And be sure to pay attention to the “Extras” section of the menu. Here you will find sweet peppers and hot peppers that are freshly roasted in Mama’s ovens – a magnificent garnish for almost any sandwich.”

— Jane & Michael Stern, Roadfood: Your Guide to Authentic Regional Eats (10th Ed.)