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Bruchi's Cheesesteaks and Subs is a locally owned and operated restaurant, specializing in east-coast style cheesesteak sandwiches, with a full menu of sandwiches, burgers, salads and more, along with a nice assortment of beer on tap. This fine, casual dining restaurant is located in the TJ Maxx center, in Roseville, CA. As with all of reviews that I publish, I have no affiliation with the restaurant reviewed, and there is no monetary gain on my part, as I am simply a person who likes to eat, and I love to write-up, and publish my dining experiences.
Photo: Bruchi's Cheesesteaks and Subs is located in the TJ Maxx Center, on busy Douglas Blvd., in Roseville, CA. This suburban shopping center offers lots of convenient, safe and free parking, and is home to several other restaurants. It's a little past the 10:30 in the morning, Wednesday, September 02, 2026, and I have good things in mind for a early lunch on this late Wednesday morning in early September. It's a cloudy day, and fall is just around the corner.
Photo: As you enter the restaurant, there is a low partition that directs you to the order counter. The dining room is quite spacious, and the furniture is mostly tables, with a few tall "bar tables" with matching tall chairs, and a few booth lining the walls. There are several television monitors which, during today's visit, were tuned to what seemed to be variety shows. The dining room exhibits a definite "sports bar" feel, and is modern, squeaky-clean, and inviting.
Photo: The menu is posted above the counter, and if also available online, on the restaurant's web site, and also on a printed brochure, to make it easy for "to-go" orders. Today, the super friendly owner of the restaurant was taking orders and greeting diners with a cheerful smile. Bruchi's operates on what I call the "taqueria format" in that you choose your selection from the overhead menu, pay for it at the counter, and in return, you'll receive a receipt with your name on it. You choose any table that your heart desires, and when your order is ready, it will be brought to your table by one of the cheerful staff. Today, I ordered something a little different, a "French Dip" sandwich and a side of "Onion Rings."
Photo: Chef Hayded grills the roast beef for my sandwich, as sous chef, Megan assists. These ladies have talent in the kitchen!
Photo: Condiments, including mustard, ketchup, mayo and "Bruchi's Fry Sauce," along napkins and eating utensils are at a self-serve station, where you can help yourself. The "Bruchi's Fry Sauce" is nearly identical to Thousand Island dressing, and it makes a fine dip for sandwiches and fries.
Photo: Meet Jennifer, the super friendly owner of Bruchi's Cheesesteaks and Subs, who brought me my first "Bruchi Beer," which was my appetizer, with a friendly smile.
Photo: My appetizer of a pint of "Bruchi Beer" from the tap, with two cups of "Bruchi's Fry Sauce" that will make great dipping for my onion rings. At only $3.95 each, I can afford to order two beers to enjoy with my lunch! This delicious lager is poured from the tap into a frosted glass and is simply delicious!
Photo: Meet Megan, who helped create my lunch, who brought my meal to me with a friendly smile. Megan and all of the staff treat me, and every diner like a member of their family. The atmosphere of the restaurant is welcoming and friendly.
Photo: I'm a happy guy, as I'm surrounded by the "Bruchi Girls," and my delicious lunch. I raise my glass of "Bruchi Beer" and toast the friendly and welcoming staff, along with the fantastic "comfort food" that Bruchi's is known for. The "Bruchi Girls," from left to right, Megan, Hayded and Jennifer. Great people!
Photo: From the "Specialty Subs" section of the menu, I went with a "French Dip" sandwich, along with an order of "Onion Rings" as my side dish. My dessert was a "Bruchi Beer," a pint of lager beer, from the tap, and served in a frosted glass. Along with my onion rings, I went for "Honey Mustard," dipping sauce, "Ranch," and lots of "Bruchi's Fry Sauce," which is a must-have condiment. The menu describes the "French Dip" sandwich as, "Thinly sliced roast beef with au jus and provolone cheese." Such a simple description for a delicious sandwich! Bruchi's bakes all of their sandwich rolls in their kitchen, so you know the roll is delicious and fresh. My sandwich began with a fresh roll, lightly buttered and lightly toasted on the griddle. The sandwich included a generous selection of seasoned, tender and juicy roast beef, grilled to a perfect medium on the griddle, thanks to the skill of chefs Hayded and Megan. The thinly sliced roast beef was topped with gooey, melted provolone cheese, that I suspect was placed on the meat as it was cooking on the griddle. What this made was a fresh, delicious sandwich, loaded with succulent grilled roast beef, and tangy, melted provolone cheese. To add to the beautiful presentation and promote a little zest, a fresh dill pickle spear was served on the side. A generous bowl of au jus was on the side, which made for great sandwich dipping. The au jus was beefy, rich and robust in taste, and was just the right temperature. It made for great sandwich dipping! Since the helping was so generous I didn't use it all for the sandwich, so I drank what was left in the bowl like coffee, it was that delicious. I know all about superior au jus! I've enjoyed countless fries at Bruchi's, which are some of the best fries served in Placer County, but today seemed like a great day to branch out and enjoy an order of "Onion Rings" for the first time. The onion rings ranged in size from quite small to on the larger side, with everything in between, which made for a nice variation. The onion rings were coated in tasty batter and deep fried to a beautiful medium, golden brown. The batter-to-onion ratio was perfect, as when you bit into an onion ring, you could taste both the sweet onion and the crispy batter, and you were rewarded with a slight "crunch" with each bite. Honey mustard and ranch dressing came with the onion rings for dipping, and I added three cups of "Bruchi's Fry Sauce" as an enhancement, as I can't get enough of their fry sauce. Oh dear... I confess that on a couple occasions, I dipped my sandwich into some of the fry sauce. If you're searching for the perfect "French Dip," look no further than Bruchi's, as the sandwich was simply amazing! Combine the freshly baked bread, the juicy roast beef, along with the melted cheese, with au jus for dipping... it was a top shelf sandwich in every way! Add crispy, delicious onion rings, dipped in the in-house made sauce, and you have the perfect sandwich and side. Oh yes... I enjoyed a second "Bruchi Beer" as dessert.
Photo: Are you looking for the perfect "French Dip" sandwich in the greater Sacramento area? Here it is, at Bruchi's Cheesesteaks and Subs. Freshly baked roll, lots of tender, thinly sliced roast beef, expertly grilled on the griddle, melted provolone cheese, along with a crispy dill pickle slice on the side. The bowl of au jus was rich, flavorful and made for perfect sandwich dipping. Bruch's serves a delicious "French Dip" sandwich!
Photo: I hold half of my sandwich and admire all of the layers of goodness, along with the beautiful presentation. It was almost too pretty to bite into... well... almost. Look at the beautiful golden brown of the onion rings! With my sandwich, I was in love with the first bite! I simply LOVED my "French Dip" sandwich along with the side of "Onion Rings," as the sandwich and onion rings were some of the best that I've enjoyed during the many years of Placer County dining that I've enjoyed. Simply amazing! Not to mention pints of "Bruchi Beer," served in a frosted glass, which made for great dessert. You can't beat the food and beer in quality, quantity or price! Along with the fantastic food, the service is fast, friendly and top shelf! Bruchi's Cheesesteaks and Subs dishes out amazing sandwiches, cheesesteaks, burgers, fries and much more, served by friendly staff. You'll LOVE this fine restaurant! Bruchi's Cheesesteaks and Subs Copyright(c) 2026 eRench Productions. All rights reserved. We've been on the web since December 22, 2002.
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