Mia Campo, BS ’06
Campo's CheesesteaksPhiladelphia, Pennsylvania
A Ballpark Favorite
You may recognize the Campo’s name from trips to Old City or Citizens Bank Park, but there’s more to the ballpark cheesesteak joint than meets the eye — it’s the culmination of three generations of entrepreneurship from the Campo family. With stints as a butcher shop and delicatessen and a move into Old City in 2001, the business has changed with the ebb and flow of Philadelphia, but one thing has remained the same for Mia Campo, BS ’06: the family pride.
“We’re more than just hoagies, cheesesteaks and sandwiches,” she says. “It’s personal, and it shows.”
The Heater — ribeye steak and jalapeños cooked in Buffalo wing hot sauce and covered in jalapeño cheddar — is the official cheesesteak of the Philadelphia Phillies.
Mia’s grandfather, Ambrose, was a butcher in the U.S. Army before opening Campo Butcher Shop in 1947.
Campo’s was ranked the second best ballpark food in America by USA Today.
Brief restaurant history?
In 1947, my grandfather, Ambrose Campo, opened the Campo Butcher Shop on 62nd Street in southwest Philadelphia after spending 20 months as a butcher in the U.S. Army. When supermarkets started squeezing family butcher shops out of business, my dad, Mike, turned Campo’s into a delicatessen in 1975 along with my mom, Denise. They eventually closed the 62nd Street location once Philly residents began moving to the suburbs and moved to our current location in Old City, where we’ve been since 2001.
Most memorable restaurateur moment/experience?
In 2006, we were asked to set up a concession stand at Citizens Bank Park. We’re ranked the second best ballpark food in America by USA Today!
“The Heater” is the official cheesesteak of the Philadelphia Phillies. Have you ever served any of the players?
I don’t think any of the Phillies, but Danny Brière used to live around here so he ate at our Old City location a lot. Jason Kelce also ate here once before. He got a chicken salad club, which is really good; it’s my aunt’s recipe.
What was your most memorable St. Joe’s experience?
I took a summer class in Rome in 2005 and it was the best experience I’ve ever had. I still talk to people I went on that trip with — it was amazing. In one of the business classes, we had to decide if we thought a Starbucks could work in Rome. It was an interesting assignment because Rome is so well known for its espresso, but other fast-casual restaurants like McDonalds do well there, so maybe a Starbucks would too.
[Editor’s note spoiler alert: The first Starbucks hit the Italian market in 2018 and its location in Rome opened in 2023.]
Campo’s spicy Philly cheesesteak.
Mia Campo, BS ’06, and family behind the counter at Campo’s Cheesesteaks.
Campo’s Market Street location.
If you could make an SJU-themed meal or dish, what would you serve?
I would make a cheesesteak on a jalapeño wrap with lettuce, tomato and the Hawk wrap secret sauce.
Best part about being a business owner?
Family pride; we’re a third-generation business. We’re more than just hoagies, cheesesteaks and sandwiches. It’s personal … and it shows.
Do you ever get sick of cheesesteaks?
Never. There's so many varieties of cheese, toppings, rolls, steak, chicken. If your mind can create it, you can make it.
What’s something you want your customers to know about you?
We’re hard working. There’s not a day that goes by that we're not here or not bringing the business home, arguing about what we should do or how to make it better. Campo’s is always the topic of every Thanksgiving table and every Christmas Eve dinner; we’re only closed on Christmas.
Secret to a great meal?
Love.
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