Philadelphia Cheesesteak
The Philadelphia cheesesteak is the city's signature sandwich, consisting of thinly sliced beef and melted cheese served in a long hoagie roll. Invented in Philadelphia in the early 1930s, the cheesesteak has become an international symbol of the city, inspiring passionate debate about proper preparation, cheese choices, and which establishments serve the best version. The sandwich's simplicity—just meat, cheese, and bread in its purest form—belies the intensity of devotion it inspires.[1]
Origins
[edit | edit source]The cheesesteak originated in 1930 when Pat Olivieri, a hot dog vendor at a stand near South Philadelphia's Italian Market, grilled some beef and put it on an Italian roll. A passing cab driver requested one, word spread, and Olivieri shifted from hot dogs to steak sandwiches. Cheese was added later—some accounts credit Olivieri's manager Joe Lorenza with adding provolone in the 1940s.[1]
Pat Olivieri opened Pat's King of Steaks at its current location at 9th Street and Passyunk Avenue in 1940. Geno's Steaks opened across the intersection in 1966, establishing the rivalry that remains central to cheesesteak mythology. The two shops, facing each other with neon signs blazing, have served as the primary venues for the ongoing debate about which serves the superior sandwich.[1]
Preparation
[edit | edit source]The Meat
[edit | edit source]Traditional cheesesteak preparation uses ribeye steak, sliced thin and cooked on a flat griddle. The meat is chopped as it cooks, creating the characteristic texture of small pieces rather than intact slices. Quality and freshness of meat distinguish better cheesesteaks from inferior versions.[1]
The Cheese
[edit | edit source]Three cheese options dominate:
- Cheez Whiz — The processed cheese product favored at Pat's and many establishments
- American cheese — Sliced and melted over the meat
- Provolone — The traditional Italian cheese, sliced
The Whiz versus provolone debate generates fierce opinions, with partisans on each side claiming authenticity. American cheese represents a middle position. Some establishments offer additional options.[1]
The Roll
[edit | edit source]The roll must be an Italian hoagie roll, ideally baked fresh by Amoroso's Baking Company or similar Philadelphia bakeries. The roll's exterior should have slight crunch while the interior remains soft enough to absorb meat juices. Rolls from outside Philadelphia are considered inferior by purists.[1]
Additions
[edit | edit source]Onions, fried on the griddle alongside the meat, are a common addition. "Wit" means with onions; "witout" means without. Peppers, mushrooms, and other additions are available but considered departures from the classic form. The "cheesesteak hoagie" adds lettuce, tomato, and other hoagie toppings—acceptable but distinct from the pure cheesesteak.[1]
Ordering =
[edit | edit source]Philadelphia establishments expect efficient ordering. At Pat's and Geno's, the expected format is cheese choice followed by "wit" or "witout": "Whiz wit" means Cheez Whiz with onions. Hesitation or confusion at the ordering window may draw impatience from staff or other customers. This ordering ritual has become part of cheesesteak mythology.[1]
Beyond Pat's and Geno's
[edit | edit source]While Pat's and Geno's dominate tourist attention, Philadelphians often prefer other establishments. Jim's Steaks on South Street, Steve's Prince of Steaks in Northeast Philadelphia, Tony Luke's, and numerous neighborhood shops have passionate advocates. The debate about the best cheesesteak may never be resolved, which is part of its appeal.[1]