Cheesesteak

The cheesesteak (also known as a Philly cheesesteak or Philadelphia cheesesteak) is an iconic sandwich originating in Philadelphia, consisting of thinly sliced or chopped beef and melted cheese served on a long hoagie roll. Invented in 1930 by Pat Olivieri at his hot dog stand in South Philadelphia, the cheesesteak has become Philadelphia's most famous culinary export and a symbol of the city's working-class food culture.

The sandwich is deeply embedded in Philadelphia identity. Ordering a cheesesteak requires knowledge of local customs ("wit or witout"), choosing among cheese options (Cheez Whiz, provolone, or American), and navigating the passionate debates about which establishment serves the city's best version. Politicians visiting Philadelphia are routinely photographed eating cheesesteaks, and getting the order wrong is considered a political liability.

History

Origins

The cheesesteak was invented by Pat Olivieri in 1930. Pat and his brother Harry operated a hot dog cart at the intersection of 9th Street and Passyunk Avenue in South Philadelphia, near the Italian Market.

According to family lore, Pat grew tired of eating hot dogs every day and decided to make himself something different for lunch. He sent to a nearby butcher for some chopped beef, grilled the meat on his hot dog grill, placed it on an Italian roll, and added grilled onions. As he prepared to take a bite, a cab driver who regularly bought hot dogs from the stand asked what he was eating. When Pat told him, the cabbie insisted Pat make one for him. After tasting it, the driver reportedly told Pat to forget about hot dogs and sell these steak sandwiches instead.

Word spread quickly, and Pat's humble hot dog stand evolved into Pat's King of Steaks, which still operates at the same South Philadelphia intersection today.

Addition of Cheese

Contrary to the sandwich's name, the original steak sandwich contained no cheese. The cheese was added approximately two decades later. According to Pat's son Herb Olivieri, American cheese was first added in 1951 by a manager named Joe Lorenzo at one of Pat's locations. However, other family members claim provolone was the first cheese used.

Cheez Whiz, which has become synonymous with the cheesesteak for many, was first marketed in 1952 and adopted by cheesesteak vendors in subsequent years.

Authentic Ingredients

An authentic Philadelphia cheesesteak consists of:

• Thinly sliced or chopped ribeye beef - cooked on a flat-top griddle
• Melted cheese - typically Cheez Whiz, American, or provolone
• A long Italian roll - traditionally from Amoroso's or similar Philadelphia bakeries
• Optional fried onions

That's it. An authentic cheesesteak does not include:

• Bell peppers (despite what you may see outside Philadelphia)
• Lettuce, tomato, or mayonnaise
• Mushrooms (available as an add-on at some shops, but not traditional)

The simplicity is intentional. The focus is on the quality of the meat, the melted cheese, and the bread that holds it together.

The Meat

The traditional cut of meat for a cheesesteak is ribeye steak, thinly sliced and cooked on a flat-top griddle. The ribeye's marbling provides flavor and tenderness when cooked quickly at high heat.

At most Philadelphia cheesesteak shops, the meat is sliced very thin (often shaved) and chopped further on the griddle during cooking. This technique helps the meat cook quickly and creates small pieces that distribute evenly throughout the roll.

Some shops use other cuts like top round or sirloin, but ribeye remains the gold standard for an authentic cheesesteak.

Cheese Options

Three cheese options are standard at most Philadelphia cheesesteak shops:

Cheez Whiz

The processed cheese sauce has become the most iconic cheesesteak topping, despite not being part of the original recipe. Cheez Whiz provides a creamy, salty, intensely "cheesy" flavor that many argue defines the authentic cheesesteak experience.

American Cheese

White American cheese is the second most popular option. It melts well and provides a milder, creamier flavor than Whiz.

Provolone

Sharp or mild provolone offers a more traditional Italian-American flavor. Some cheesesteak purists argue this was the original cheese used, predating Cheez Whiz.

Cheez Whiz Authenticity

Cheez Whiz was not available when the cheesesteak was invented in 1930—the product wasn't introduced until 1952. However, Cheez Whiz has been used on cheesesteaks for over 70 years and is considered fully authentic by most Philadelphians today.

A 1986 New York Times article famously called Cheez Whiz "the sine qua non of cheesesteak connoisseurs," cementing its reputation as the insider's choice.

How to Order

The "Wit/Witout" System

When ordering a cheesesteak in Philadelphia, wit means "with fried onions" and witout means "without onions." The term comes from the Philadelphia accent's pronunciation of "with" and "without."

To order efficiently at busy cheesesteak shops like Pat's or Geno's:

1. State your cheese choice first 2. Then say "wit" or "witout"

Examples:

• "Whiz wit" = Cheez Whiz with onions
• "Provolone witout" = Provolone cheese, no onions
• "American wit" = American cheese with onions

This shorthand ordering system developed to keep lines moving at busy lunch counters. At Pat's King of Steaks, signs explicitly instruct customers to have their order and money ready before approaching the window.

The Bread

The traditional cheesesteak roll is a long Italian roll with a crispy crust and soft interior. The bread must be sturdy enough to hold the meat and melted cheese without falling apart, but soft enough to bite through easily.

Amoroso's Baking Company, founded in Philadelphia in 1904, is the most famous supplier of cheesesteak rolls. The Amoroso roll has become synonymous with the authentic cheesesteak experience, and many shops advertise their use of Amoroso bread.

Other Philadelphia-area bakeries, including Liscio's and Sarcone's, also supply rolls to local cheesesteak shops. The common thread is a crusty exterior, pillowy interior, and the right length (typically 10-12 inches) to hold a full cheesesteak.

Peppers and Other Toppings

Authentic Philadelphia cheesesteaks do not include bell peppers as a standard ingredient. The "Philly cheesesteak with peppers" commonly found outside the city is not traditional and will mark you as an outsider if ordered in Philadelphia.

Some shops offer peppers as an optional add-on (along with mushrooms, hot peppers, or other toppings), but the default cheesesteak contains only meat, cheese, and optionally onions.

The "peppers and onions" combination likely originated at Italian-American restaurants outside Philadelphia that adapted the cheesesteak to local tastes. In Philadelphia, if you want peppers on your sandwich, you'll need to specifically request them.

Pat's vs. Geno's

The Two Rivals

Pat's King of Steaks and Geno's Steaks are the two most famous cheesesteak rivals, located directly across from each other at 9th Street and Passyunk Avenue in South Philadelphia.

Pat's King of Steaks (opened 1930):

• The original, credited with inventing the cheesesteak
• Founded by Pat Olivieri
• More traditional, less flashy atmosphere
• Meat is chopped more finely on the griddle

Geno's Steaks (opened 1966):

• Opened by Joey Vento across the street from Pat's
• Neon-lit, flashy exterior
• Meat is sliced but left in longer strips
• Often has slightly longer lines

Joey Vento acknowledged that the Olivieris invented the cheesesteak, but insisted he made it better. The friendly rivalry has continued for nearly 60 years, with Philadelphians passionately divided over which serves the superior sandwich.

The Debate

Ask any Philadelphian which is better and you'll get a strong opinion. Some prefer Pat's choppier meat and traditional atmosphere; others favor Geno's presentation and neon ambiance. Many locals argue that neither is actually the best in the city—they just have the best marketing.

The truth is that both serve quality cheesesteaks and both are essential Philadelphia experiences. Visitors often buy one from each and compare.

Notable Cheesesteak Shops

The question of the best cheesesteak sparks endless debate among Philadelphians. Beyond Pat's and Geno's, highly regarded cheesesteak shops include:

• Jim's Steaks (South Street) - Known for long lines and consistent quality
• John's Roast Pork (Snyder Avenue) - Famous for both roast pork and cheesesteaks
• Dalessandro's Steaks (Roxborough) - Neighborhood favorite in Northwest Philadelphia
• Steve's Prince of Steaks (multiple locations) - Known for using sliced rather than chopped meat
• Tony Luke's (Oregon Avenue) - Also famous for roast pork sandwiches
• Ishkabibble's (South Street) - Late-night favorite
• Sonny's Famous Steaks (Old City) - Tourist-friendly location

The "best" cheesesteak is largely a matter of personal preference regarding meat texture (chopped vs. sliced), cheese choice, bread, and overall experience.

Cultural Significance

The cheesesteak has become inseparable from Philadelphia's identity. The sandwich represents the city's working-class roots, its Italian-American heritage, and its no-frills approach to food—good ingredients prepared simply without pretense.

Politicians visiting Philadelphia are expected to order and eat a cheesesteak for photo opportunities. Missteps—like John Kerry ordering Swiss cheese in 2003—become national news and fodder for opponents. The cheesesteak has become a test of authenticity and a symbol of connection to everyday Americans.

The sandwich has also spawned endless variations and imitators worldwide, though Philadelphians maintain that an authentic cheesesteak can only be made in Philadelphia with local ingredients and techniques.

See Also

• Pat's King of Steaks
• Geno's Steaks
• Italian Market
• Philadelphia hoagie
• Roast pork sandwich
• South Philadelphia

External Links

• Pat's King of Steaks
• Geno's Steaks
• Visit Philadelphia - Top Cheesesteak Spots