When you think of Philadelphia, one of the first things that comes to mind is its iconic contribution to the culinary world: the cheesesteak.
This humble sandwich, made with thinly sliced beef, melted cheese, and a long, crusty roll, has become a symbol of the city’s food culture and an essential experience for anyone visiting the City of Brotherly Love. But there’s more to the cheesesteak than meets the eye—its history, the rivalry between the top spots, and the endless debate over what truly makes the best version.
Let’s take a deeper dive into the history and culture behind Philadelphia’s beloved cheesesteak and the best spots to try this legendary sandwich.
1. The Origins of the Cheesesteak
The story of the Philadelphia cheesesteak begins in the 1930s with Pat Olivieri, a South Philadelphia hot dog vendor. One day, looking to change up his routine, Pat decided to grill some sliced beef and onions and placed the mixture on a roll. As the story goes, a passing taxi driver smelled the sandwich and asked for one himself. After tasting it, the driver reportedly suggested that Pat should sell this new creation instead of hot dogs.
Pat Olivieri opened Pat’s King of Steaks soon after, and the cheesesteak was born. Cheese was added to the sandwich later, allegedly by one of Pat’s employees, and thus the modern-day cheesesteak—thinly sliced beef, melted cheese, and a hoagie roll—became a Philadelphia staple.
2. What Makes a Cheesesteak?
At its core, a cheesesteak is made from three key ingredients: beef, cheese, and bread. But what truly defines a great cheesesteak? Here’s a breakdown of the components that have sparked endless debates:
– The Beef: Traditionally, ribeye is used because of its marbling and tenderness. The beef is thinly sliced and cooked on a flat-top grill, often chopped up with spatulas to create small, tender pieces. Some places finely chop the meat, while others prefer longer strips.
– The Cheese: Cheese choice can vary, but the most common options are Cheez Whiz, American cheese, or provolone. Cheez Whiz, a processed cheese sauce, is often considered the most authentic by purists. However, many locals swear by provolone for a more refined flavour.
– The Roll: The bread is just as important as the filling. An authentic Philly cheesesteak is served on an Italian hoagie roll, which is soft on the inside and has a slight crust on the outside to hold up against the juicy meat and cheese. Most cheesesteak aficionados agree that a great roll is non-negotiable.
3. “Wit” or “Without”? Understanding Cheesesteak Lingo
Ordering a cheesesteak in Philadelphia is an experience in itself, and it helps to know the local lingo. When you step up to the counter, you’ll be asked if you want your cheesesteak “wit” or “without” onions. A cheesesteak “wit” (with onions) is the standard for many, adding a caramelized sweetness that complements the beef. However, if you prefer your cheesesteak without onions, make sure to specify “without.”
The cheese choice is another key part of the order. You might hear locals ask for “Whiz wit” (Cheez Whiz with onions) or “Provolone without” (provolone cheese without onions). Once you know the lingo, you can order like a true Philadelphian.
4. The Rivalry: Pat’s vs. Geno’s
No discussion of Philly cheesesteaks would be complete without addressing the famous rivalry between Pat’s King of Steaks and Geno’s Steaks. These two South Philly institutions sit across from each other at the intersection of 9th Street and Passyunk Avenue, and both claim to serve the best cheesesteak in the city. The rivalry has been going strong for decades, and both places have their die-hard fans.
– Pat’s King of Steaks: As the birthplace of the cheesesteak, Pat’s is the original, offering a classic no-frills experience. Their cheesesteaks are chopped finely and cooked on a flat-top grill, served with the choice of Cheez Whiz, provolone, or American cheese. Many visitors appreciate the history and tradition behind Pat’s.
– Geno’s Steaks: Founded in 1966 by Joey Vento, Geno’s has a flashier, more modern vibe with its neon lights and large signage. Unlike Pat’s, Geno’s prefers to keep the beef in longer slices rather than chopping it up. Some argue that this gives Geno’s cheesesteaks a meatier texture. Like Pat’s, you can order it with Whiz, provolone, or American cheese.
The only way to settle the debate is to try both and decide for yourself!
5. Cheesesteak Variations: Veggie, Chicken, and More
While the classic cheesesteak is made with beef, there are many variations that cater to different tastes and dietary needs. In recent years, chicken cheesesteaks have become popular, featuring the same toppings and cheese options but with grilled or chopped chicken breast instead of beef.
For vegetarians, several spots offer “veggie cheesesteaks” made with ingredients like sautéed mushrooms, peppers, onions, and sometimes plant-based meat substitutes. These offer the same delicious flavour profile without the meat, making them a satisfying alternative for non-carnivores.
Exploring Philadelphia’s cheesesteak culture is a must for anyone visiting the city. Whether you’re a purist who sticks to the classic “Whiz wit” or you prefer “provolone without”, the cheesesteak is an essential part of understanding Philly’s food identity. While places like Pat’s and Geno’s are perfect starting points, venturing out to other local favourites will give you a fuller appreciation of the rich, flavourful history behind this iconic sandwich.
So next time you’re in Philadelphia, be sure to grab a cheesesteak—and savour the flavour of this timeless, delicious piece of Philly tradition.
