Sonny’s Famous Steak Hogies (1857 N. 66th Avenue) opened on May 29th, 1958. It’s a landmark for comfort food fans in South Florida. Founded by Sonny Nigro, Sonny’s Steak Hogies is still a family affair with his son John Nigro running the show.
An appearance on Diner’s Drive-ins and Dives helped to solidify their popularity.
The most mesmerizing grilled steak smell slapped me in the face as I got out of my car. It left me stunned, and I couldn’t order. Of course, it doesn’t help that there are freshly baked hoagies or hogies everywhere, either.
I could not get my words out. My cousin Fred who was with me, laughed at my dazed and confused status.
He had to take over ordering duties while I tried to come back to my senses.
“With pride we make and bake our hogie rolls the old fashioned way.” – Sonny
Number System at Sonny’s?
They ask you to order only the Steak Hogies by their number system, and I was in no condition for that. The original plan was to eat in, but those changed when I realized how late it was getting; it became a to-go order.
We ordered a #50 and a Meatball Hogie with Mozzarella. A #50 is a Steak Hogie with Sauce and Fried Onions; we add Provolone Cheese for good measure. We’re handed our hogies, head to my car, and realize there is no way we can drive for 45 minutes back home with that intoxicating smell.
We bust open the subs, and I first try the Meatball Hogie. It’s covered in cheese & their homemade sauce on one of their homemade hogie rolls. But, of course, you already know this is a setup for success.
The balls are moist and full of that excellent meatball taste. Yes, I used the word meatball as an adjective, so what? It was also meatball-y and delicious. Before we get to the steak hogie, I thought their burger hogie deserved mention.
Not because I had one, but because I watched Sonny’s putting a fresh patty on the flat top to cook. You burger fans out there will appreciate that.
Sonny’s Cheesesteak Talk
I initially thought I should have had Sonny’s Steak Hogies #90 (Steak with Fried Onions). Instead, I add Provolone to get a good idea of a “standard” cheesesteak.
I didn’t and am glad we went the sauced route instead. It added a dimension to a cheesesteak I hadn’t experienced. I’ve tried the “with Mushrooms or Peppers,” but that doesn’t do it for me.
I could get with this version, but since I just had to, we went back and ordered a #90 while still in the parking lot to compare. I liked the #50, which may grow on me, but I loved the #90, standard it is.
In subsequent visits to Sonny’s Steak Hogies over the years, I finally ate their outrageous Cheeseburger Hogie and the Chicken Breast Parmesan Hogie.
If you want to add heat to your meals, request the cherry peppers. They add a nice little flavor boost to the #50.
Ah yes, one last thing, CASH only!