Some people drive across a bridge for a cheesesteak, and some people find out they never needed to. Just a short hop from Philadelphia, a small town in South Jersey holds a shop that takes the sandwich very seriously.
Think premium ribeye, Cooper Sharp cheese, fried onions, and a fresh seeded roll, all handled by a couple who put their life savings on the line to open the doors. The place earns near-perfect marks from more than a thousand diners, and its walls are as green as an Eagles home game.
Keep reading to learn who runs it, what to order, how to customize your sandwich, when to go, and one small onion rule that catches newcomers off guard every single time.
A Merchant Street Address Worth the Detour
The search for a proper cheesesteak ends at Champs Cheesesteaks And Hoagies, 123 W Merchant St, Audubon, NJ 08106, in the United States.
Audubon sits in South Jersey, close enough to Philadelphia that the city’s sandwich traditions travel over without needing a passport. The shop is a cheesesteak restaurant first and foremost, with hoagies sharing top billing in the name.
Merchant Street itself gets plenty of praise as a charming stretch of town. It is the kind of small main street where a family business feels right at home.
Out-of-towners keep finding it, too. Business travelers wrapping up meetings in Philly, road trippers heading from New York City to Washington, and folks picking up furniture nearby have all detoured here for lunch.
The numbers back up the buzz. Champs holds a 4.9-star average across roughly 1,200 opinions, which is a remarkable showing for a neighborhood sandwich counter.
The owners also mention being named The Best Restaurant in Audubon and South Jersey by Google, along with going viral more than a dozen times. Not bad for a storefront on a quiet main drag.
So the location is set. The more interesting question is who is behind the griddle.
Nick, Heather, and a Big Leap of Faith
Behind every great sandwich shop is a gamble, and this one was a big one.
Owners Nick and Heather have shared that they poured their life savings into Champs without knowing for sure it would work. Their names come up again and again from guests who leave feeling like old friends.
The shop opened in the past couple of years, and early diners remember watching the team bread and prep homemade chicken cutlets from day one. That kind of detail tells you how the kitchen approaches the whole menu.
Hospitality is the family trademark. The couple greets people at the door, offers suggestions, and chats with those who choose to eat in.
One story stands out. A family arrived shortly after the dining room’s 7 pm cutoff, and the owners let them stay and finish their meal anyway, swapping conversation about a grandbaby on the way.
Staff members, including a cheesesteak maker named Andy, carry the same easygoing attitude. The counter crew is regularly described as witty, helpful, and quick with a recommendation.
Family-run is not just a label here. It shows up in how the place treats a first-timer and a regular in exactly the same way.
Cooper Sharp, the Cheese That Settles Debates
Cheez Whiz, provolone, or American? At Champs, plenty of regulars skip the argument and go straight for Cooper Sharp.
Cooper Sharp is a sharper style of American cheese with deep roots in the Philadelphia area. It has become a favorite topping on cheesesteaks across the region, and this shop leans into it.
The staff often recommends it to newcomers, and those who follow the advice tend to return with the same order. Some regulars put Cooper Sharp on everything, from the classic steak to a buffalo chicken version.
The cheese ratio earns frequent credit. Sandwiches arrive with generous coverage rather than a thin, lonely slice.
Of course, choice still rules. Cheez Whiz and standard American are on hand for anyone loyal to a different camp.
A popular combination pairs Cooper Sharp with fried onions on a seeded roll. That trio comes up so often it could practically be the house motto.
Quick fun fact: Cooper cheese dates back to the late 1800s, which makes it older than the cheesesteak itself. Good things clearly take their time.
Seeded Rolls and the Ribeye Inside
Ask Champs fans what to order, and the answer often starts with the bread.
The seeded roll is the single most mentioned item tied to the shop. It is covered in sesame seeds, soft inside, and sturdy enough to hold a hefty load without falling apart.
Diners describe it as fresh, never mushy, with a slight crispness on the outside. Plain rolls are available for purists, but the seeded version has a loyal following.
Inside, the steak is premium ribeye. The owners say they load in more of it than anyone else in South Jersey, and many guests agree the meat is tender, well seasoned, and generously portioned.
The beef is cooked fresh on the grill with the owner’s own marinade. Every sandwich is made to order rather than pulled from a warming tray.
Not everyone walks away calling it the biggest steak in the state. A few diners have wished for more filling or bolder seasoning, especially on delivery orders.
Still, the overwhelming verdict lands on the side of quality. Bread this fresh and beef this tender make a strong case for any lunch break.
The Onion Rule Every Newcomer Should Know
Here is a small tip that can save a first visit: onions are not automatic.
At Champs, a cheesesteak comes without onions unless you ask. At least one guest learned this the hard way, assuming the toppings were standard and discovering otherwise at the first bite.
So say it loud and clear when ordering. Fried onions rank among the most requested additions, right up there with the seeded roll.
Peppers are another option for those who like a fully dressed sandwich. Some regulars go traditional with Cooper Sharp, onions, and peppers all at once.
Hoagie-style add-ons appear too. Lettuce and tomato are available, and the tomato slices tend to be thicker than the thin versions found at many counters.
Building your sandwich is half the fun. The counter staff is happy to talk through combinations if the choices feel overwhelming.
Consider this a friendly public service announcement. Nobody wants to discover onion regret halfway through lunch.
Beyond the Steak: Hoagies, Chicken Parm, and Philly Special Wings
The name says cheesesteaks and hoagies, and the second half deserves its moment.
Hoagies at Champs are stacked with four different types of meat. They have a strong following of their own, which is no small feat in a shop famous for steak.
Chicken parm is another highlight. The cutlets are hand-breaded in house, and guests note that a good chicken parm sandwich is hard to find, but this kitchen gets it right.
Then come the Philly Special wings. At the owner’s suggestion, many try them with the Philly sauce, which earns praise for its bold, creamy kick without going overboard.
The chicken cheesesteak lineup is broad. Buffalo chicken and a Hot Honey Chicken Cheesesteak are both popular, with the hot honey sauce earning compliments even from tougher critics.
Sides keep things lively. Crinkle-cut fries, crab fries, and the cleverly named Foles Fries all appear on orders, along with chicken fingers for little ones.
Bigger appetites, or bigger parties, can look into a 12-foot cheesesteak. That is a sandwich with real ambition.
Walls That Bleed Eagles Green
Go Birds. Those two words close nearly every message from the owners, and the decor makes the same point.
Champs is proudly a Philly sports spot. Eagles memorabilia covers the space, and the owners describe the atmosphere as one that bleeds green.
Guests enjoy browsing the decor while they eat. It gives the small dining room a fun, game-day personality even on a slow Tuesday.
Rival fans are welcome too. A Dallas Cowboys supporter once stopped in and left with nothing but warm words about the reception.
The space is small and tidy, with a comfortable feel and friendly chatter at the counter. Some find it a little chilly in colder months, so takeout is always an easy backup plan.
There is no outdoor seating at the shop itself. On nice days, some diners carry their sandwiches across the street to a nearby table.
Football knowledge is not required to eat here. A little team spirit, though, never hurts.
Cane Sugar Sodas and Old-School Touches
Small details often separate a good sandwich shop from a memorable one.
At Champs, the drink cooler is one of those details. Glass-bottle sodas made with real cane sugar line the shelves, giving the place a classic, old-school feel.
Saratoga water in glass bottles is another option. Guests often single it out as a thoughtful extra they did not expect at a cheesesteak counter.
These choices fit the overall approach. Food is cooked fresh to order, cutlets are breaded by hand, and the drinks match that care.
Families find plenty to like. Kid-friendly picks such as chicken fingers keep younger diners happy while the grown-ups tackle their steaks.
The crowd itself is a mix. Locals pop in for regular orders, couples hunt for the best steak in town, and travelers from as far as Germany have stopped by.
It all adds up to a shop that feels personal. Even the bottle in your hand seems chosen with purpose.
Hours, Prices, and Smart Ordering
Timing matters, so plan ahead before the craving hits.
Champs is closed on Mondays. Tuesday and Thursday hours run from 11:30 am to 8 pm, while Wednesday runs from noon to 8 pm.
Friday and Saturday stretch from 11 am to 9 pm. Sunday hours are noon to 8 pm.
Keep in mind that the dining room has been known to close earlier than the kitchen, around 7 pm. Arriving earlier is the safest bet for anyone hoping to eat in.
Expect to spend roughly $10 to $20 per person. That range covers a generously built sandwich and often a side.
Delivery is available through Grubhub, though not DoorDash. The owners encourage ordering directly or dining in for the freshest results, since food can lose quality during a long drive.
Calling ahead or checking the shop’s Facebook page can help with updates. A little planning means more time eating and less time waiting.
Is It Worth the Trip Across the River?
Short answer: for most cheesesteak lovers, yes.
Champs delivers what the title promises. Premium ribeye, Cooper Sharp, fried onions on request, and a fresh seeded roll make a sandwich that stands up to the Philly tradition.
Add in the hand-breaded chicken parm, stacked hoagies, and those Philly Special wings, and the menu gives repeat visits plenty of purpose.
No shop pleases everyone. A handful of diners have wanted more filling or more seasoning, and delivery orders do not always travel well.
Even so, a 4.9-star average across more than a thousand diners says a lot. So does the steady stream of travelers who plan return trips before finishing lunch.
The real secret may be the people. Nick, Heather, and their team treat guests with genuine warmth, and that care shows up on every roll.
So remember the order: seeded roll, Cooper Sharp, and do not forget to ask for onions. Then raise a cane sugar soda and say it with the locals.
Go Birds.
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