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. Pat Olivieri invented it in 1930 at his hot dog stand in South Philadelphia, and it's become Philadelphia's most famous culinary export and a symbol of the city's working-class food culture.

This sandwich runs deep in Philadelphia's identity. Ordering one requires you to know local customs ("wit or witout"), pick your cheese (Cheez Whiz, provolone, or American), and wade through passionate arguments about which shop makes the best version. Politicians visiting the city get photographed eating cheesesteaks regularly, and bungling the order wrong counts as a political liability.

History

Origins

Pat Olivieri invented the cheesesteak in 1930. He and his brother Harry ran a hot dog cart at 9th Street and Passyunk Avenue in South Philadelphia, near the Italian Market.

Family lore says Pat got sick of eating hot dogs day after day. He decided to make himself something different for lunch. He grabbed some chopped beef from a nearby butcher, grilled it on his hot dog grill, put it on an Italian roll, and added grilled onions. Before he could take a bite, a regular cab driver approached the stand and asked what he was eating. Pat explained it. The driver insisted Pat make one for him. After tasting it, the cabbie supposedly told Pat to forget hot dogs and sell these steak sandwiches instead.

Word spread fast. Pat's humble hot dog stand became Pat's King of Steaks, which still sits at that same South Philadelphia intersection.

Addition of Cheese

Here's the irony: the original steak sandwich had no cheese at all. That came roughly two decades later. Pat's son Herb Olivieri said American cheese first went on the sandwich in 1951, added by a manager named Joe Lorenzo at one of Pat's locations. But other family members claim provolone was used first.

Cheez Whiz hit the market in 1952. Cheesesteak vendors picked it up in the years that followed, and it's now what most people think of when they picture the sandwich.

Authentic Ingredients

A real Philadelphia cheesesteak needs these:

• 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 genuinely it. A real one does not have:

• Bell peppers (even though you'll see them everywhere outside Philadelphia)
• Lettuce, tomato, or mayonnaise
• Mushrooms (some shops offer them as an add-on, but it's not how they're done traditionally)

Simplicity matters here. The focus stays on quality meat, melted cheese, and bread that holds it together.

The Meat

Ribeye steak is the traditional cut, thinly sliced and cooked on a flat-top griddle. The marbling in ribeye gives it flavor and tenderness when you cook it fast at high heat.

Most Philadelphia cheesesteak shops slice the meat very thin, sometimes shaving it, then chop it further on the griddle while cooking. This method speeds up the cooking process and creates small pieces that spread throughout the roll evenly.

Other cuts like top round or sirloin work fine at some places, but ribeye stays the gold standard for authenticity.

Cheese Options

Three cheese options you'll find at most Philadelphia cheesesteak shops:

Cheez Whiz

This processed cheese sauce became the most iconic topping, even though it wasn't in the original recipe. It delivers a creamy, salty, intensely "cheesy" flavor that plenty of people say defines what a real cheesesteak tastes like.

American Cheese

White American cheese ranks second in popularity. It melts well and tastes milder and creamier than Whiz.

Provolone

Sharp or mild provolone brings a more traditional Italian-American taste. Purists sometimes claim this was the original cheese, predating Cheez Whiz.

Cheez Whiz Authenticity

Cheez Whiz didn't exist when the cheesesteak was invented in 1930. The product came out in 1952. Still, people have been putting it on cheesesteaks for over 70 years now, and most Philadelphians consider it fully authentic.

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

How to Order

The "Wit/Witout" System

In Philadelphia, wit means "with fried onions" and witout means "without onions." The Philadelphia accent makes "with" sound like "wit" and "without" like "witout."

At busy cheesesteak shops like Pat's or Geno's, here's how to order fast:

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 developed to keep the lunch counter lines moving. Pat's King of Steaks has signs that tell customers to have their order and money ready before they reach the window.

The Bread

A traditional cheesesteak roll is a long Italian roll with a crispy crust and soft center. It needs to be sturdy enough to hold meat and melted cheese without collapsing, but soft enough to bite through easily.

Amoroso's Baking Company, started in Philadelphia in 1904, is the most well known supplier of cheesesteak rolls. The Amoroso roll became synonymous with the authentic cheesesteak, and many shops advertise that they use Amoroso bread.

Liscio's and Sarcone's, other Philadelphia-area bakeries, also supply rolls to local shops. What they share is a crusty outside, a soft inside, and the right length (usually 10-12 inches) to hold a full cheesesteak.

Peppers and Other Toppings

Authentic Philadelphia cheesesteaks don't include bell peppers as a standard ingredient. Order a "Philly cheesesteak with peppers" and you're marking yourself as an outsider. It's not traditional in the city.

Some shops let you add peppers (mushrooms, hot peppers, or other toppings too), but the default cheesesteak has only meat, cheese, and maybe onions.

The "peppers and onions" combo probably started at Italian-American restaurants outside the city that reshaped the cheesesteak for local customers. In Philadelphia, if you want peppers, you've got to ask for 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. They're right across from each other at 9th Street and Passyunk Avenue in South Philadelphia.

Pat's King of Steaks (opened 1930):

• The original, gets credit for inventing the cheesesteak
• Founded by Pat Olivieri
• More traditional, less flashy
• Meat gets chopped more finely on the griddle

Geno's Steaks (opened 1966):

• Joey Vento opened it across the street from Pat's
• Neon-lit, flashy exterior
• Meat comes sliced but stays in longer strips
• Often has longer lines

Joey Vento admitted the Olivieris invented the cheesesteak, yet insisted his version was better. That friendly rivalry's been going strong for nearly 60 years, with Philadelphians fiercely divided on which one's the real winner.

The Debate

Ask any Philadelphian which is better and you'll get a definite answer. Some love Pat's chopped meat and classic feel; others prefer Geno's look and neon style. Plenty of locals say neither's actually best in the city—they just have the best marketing.

Both shops serve quality cheesesteaks and both feel essential to any Philadelphia visit. Visitors often grab one from each location and compare.

Notable Cheesesteak Shops

The "best cheesesteak" debate never ends in Philadelphia. Beyond Pat's and Geno's, these places get serious respect:

• Jim's Steaks (South Street) - Known for long lines and solid quality
• John's Roast Pork (Snyder Avenue) - Famous for both roast pork and cheesesteaks
• Dalessandro's Steaks (Roxborough) - Neighborhood standout 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 spot
• Sonny's Famous Steaks (Old City) - Tourist-friendly

What's "best" comes down to personal taste regarding meat texture (chopped vs. sliced), cheese, bread, and the whole experience together.

Cultural Significance

The cheesesteak can't be separated from Philadelphia's identity anymore. It speaks to the city's working-class past, its Italian-American heritage, and its straightforward approach to food. Good ingredients prepared simply. No fuss.

Politicians visiting Philadelphia get expected to buy and eat a cheesesteak for photos. Getting it wrong, like John Kerry ordering Swiss cheese in 2003, becomes national news and ammunition for opponents. The cheesesteak tests authenticity and shows connection to ordinary Americans.

Versions and knockoffs exist everywhere now, but Philadelphians insist that a true cheesesteak can only come from Philadelphia using 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