By Jeff Moeller, correspondent.

At first glance of my cheesesteak, I had a flashback of my Philadelphia days. When I took my first bite, my initial impressions were quickly confirmed.

My 12–inch cheesesteak at Richmond Hill’s Philly On The Hill was as authentic a Philly version as I have had since my four-year move from the North. Devouring cheesesteaks over a period of 50-plus years — consistently since 1980 — I would consider myself an unofficial authority on the Philadelphia staple.

If you’re hankering for a satisfying Philly cheesesteak, Philly On The Hill is a must stop. It’s located at 4160 on Highway 17, less than a mile from I-95. There is an ample menu in the cheesesteak-plus realm that can curb nearly every appetite.

Ben Jamin, a Hinesville native who has Pittsburgh connections and has friends in Philadelphia, opened the doors on a whim two years ago, and it didn’t take long to realize he made the right choice. Jamin estimates he is serving 500 cheesesteaks weekly from the former tattoo shop.

“You have burger joints, wings , and plenty of fish places around,” noted Jamin. “But I thought about it , and saw that there wasn’t a cheesesteak place around.

I’ve learned that people in Northeast Philly do it this way, South Philly does it this way, the East doesn’t use peppers, and the West uses only wiz.

The toughest question I get is what is the original way to do it.”

Like many businesses, it is about location.

“I transformed it and it was right next to the highway, where I could get a lot of foot traffic,” added Jamin. “I knew it could be interesting and I wanted to see what would happen.”

Jamin maintains a calm and friendly demeanor, and he is willing to accommodate any customer.

“Besides the steak and cheese, you can build your sandwich anyway you want,” added Jamin. “You can have tomatoes, onions, peppers, bacon, shrimp, whatever you want. People tell me then it becomes a hoagie. I tell them that ‘I will then sell you a hoagie.’ “ Apparently, plenty has happened for Jamin, and I couldn’t wait to make my contribution.

For me, wiz was my choice with fried onions and ketchup on my cheesesteak. The rib-eye meat was savory and not greasy. The wiz amount was just right, enough to provide flavor and not overflowing when you held your roll.

The meat amount here was the key. Since I have lived here, this is the first cheesesteak that had a meat amount that was comparable to the Northern cheesesteaks that are usually packed.

As far as the roll, it was a Philly Amoroso. Like they always are, the Amoroso roll is just right, containing the right measure of softness and hardness as well as keeping your cheesesteak intact. Along with a sufficient amount of meat, the roll is the 1-B to a successful sandwich.

I dined with a family member and a close friend, and we noticed a unique aspect of the preparation. It was just after noon, and the clientele began to slowly build. We each received our meals separately, and it appeared that there wasn’t a massive amount of steak on the grill at the same time, leading to the conclusion that each steak was prepared separately.

At $16.50 for a large steak ($9.50 a half or six-inch), the price is around the norm and slightly lower than some establishments. They throw in a bag of chips, which then makes it a real bargain.

In addition, a healthy amount of crinkle-cut fries ($3.50) was my side, and a Diet Coke ($3.50) completed the meal. Aside from the Philly steak, you can order a Chicken Philly ($16.50), Veggie Philly ($16.50) or a Philly Hoagie Wrap ($13.50).

You can also order a ham, Turkey, Chicken, or Italian (pepperoni, ham, and salami) hoagie ($16.50).

Chicken Wings ($9.50 six pieces, $16.50, 12 pieces), a half-pound hamburger ($14), and a footlong hotdog with fries ($15.99) and a kids’ hot dog with fries ($9.50) are other menu options.

If you’re craving fish for some reason, there is a shrimp po boy ($14.99), a shrimp basket ($15.50), fish and chips ($15.50), and a fish hoagie($16.50).

Loaded Fries with cheese wiz ($9.50), mozzarella sticks ($6), philly cheesesteak eggroll ( two for $6.99), beer-batter mushrooms (8 at $9.50), and onion rings ($6.99) are the other sides besides regular fries.

Coke products are available as well as a beer selection.

The counter service was quick and friendly. A large blackboard behind the counter provided various options you can have on your steak from onions to shrimp. Menus on the counter made an order easy and rapidly.

There are six tables and some stools around the former tattoo shop, which is better suited for a carry out than a dine in. However, table space is more than adequate to provide ample elbow room from another table.

Along with the indoor seating, there are two tables in front and also four in a gazebo, allowing for some spacious outdoor dining.

Greg Babin, a Richmond Hill resident and a transplant from New Jersey who knows cheesesteaks, gave his meal a high rating.

“I really enjoyed my Philly cheesesteak,” beamed Babin. “The meat was juicy and not greasy, so it was flavorful and held together very well inside the sub roll.”

Jamin added that he plans to add some decor, possibly replicas of the Ben Franklin and/or Walt Whitman Bridges and the Rocky statue to add more Philly flavor.

A U.S. Army veteran, Jamin admittedly has ventured into a few occupations through the years, and he doesn’t consider himself a master mechanic.

Yet, he has become less apprehensive about describing his latest venture.

“I know a lot of things,” Jamin said. “Now, I tell people I cook Philly cheesesteaks and want to give a good feeling to everybody, and that’s all my experiences put together.”

So far, there are plenty of reasons for plenty of good feelings..