In early 2025, G’s Cheesesteaks, a Staten Island-born shop known for its crunchy, poppy-seeded rolls, slipped into Dallas’ Medical District and started nudging locals to rethink what a cheesesteak can be. Owner Giacamo “Jack” Pisano bakes nearly all the bread in-house, and says that is the real point of difference. After a slow, humbling start, Dallas customers are beginning to show up for the roll as much as the meat.
As reported by the Dallas Observer, Pisano launched G’s in Staten Island in 2015, then expanded into New York City before opening in Dallas’ Medical District in early 2025. He told the paper that many sandwich shops fall behind when it comes to bread quality, and that bringing a bakery mindset to a cheesesteak counter is central to how he runs G’s.
Fresh-Baked Rolls Are The Star
Pisano told the Dallas Observer he “likes to consider ourselves like a mini bakery” and keeps baking loaves throughout the day so rolls come out hot and fresh. Those rolls, offered seeded, seedless or brushed into garlic bread, meet shaved ribeye, grilled onions, and Cooper’s Sharp cheddar for a texture-first take on the classic. The approach mirrors a trend on the East Coast that Pisano is hoping will stick in North Texas.
Menu Notes And Sides…