Cheesesteaks

The cheesesteak (or Philly cheesesteak) is Philadelphia's most famous food: thinly sliced beef and melted cheese on a long Italian roll. Pat's King of Steaks invented it in 1930. Cheese came later, in the 1940s. Since then, it's become an international symbol of the city and a must-visit stop for tourists. Philadelphians obsess over how it should be made, what goes in it, how to order it. They take this seriously. The cheesesteak isn't just food in Philadelphia. It's identity.

History

Invention (1930)

Pat Olivieri created the cheesesteak in 1930. Here's what happened:

The origin:

• Pat ran a hot dog stand in South Philadelphia
• He grilled some sliced beef on a roll one day
• A cab driver saw it and wanted one
• Word spread fast. Beef sandwiches became his thing.

No cheese at first. Just meat and onions.

Adding Cheese (1940s)

The 1940s brought cheese into the picture:

Nobody agrees on who did it:

• Some say Pat's added provolone
• Others point to a manager at Pat's
• Either way, it transformed everything
• The sandwich got its new name

The Rise of Geno's (1966)

Joey Vento opened Geno's Steaks in 1966. Right across the street from Pat's. This sparked the rivalry that still exists today. Both places pushed each other to stay great. Both became destinations.

National Fame

Late 20th century brought the cheesesteak to the rest of the country:

How it happened:

• Food writers discovered it
• Presidential candidates started showing up for photo ops
• Movies and TV shows featured it
• Now the whole world knows about it

The Sandwich

Essential Components

A real cheesesteak needs these things:

The meat:

• Thinly sliced ribeye (or rib-eye)
• Cooked on a flat griddle
• Chopped up while cooking (that's the Philadelphia way)
• Seasoned right

The cheese:

• Cheez Whiz - The classic, the real deal
• American cheese - Melts like a dream
• Provolone - For the traditionalists

The roll:

• Italian hoagie roll
• Crunchy on the outside. Soft inside.
• Fresh. Never stale.
• The right size to hold the meat

Optional stuff:

• Fried onions ("wit" means with, "witout" means without)
• Mushrooms
• Peppers
• Hot sauce if you want

What It Is NOT

Don't make these mistakes:

• NOT green peppers (that's a "pepper steak")
• NOT lettuce and tomato (that's a steak hoagie)
• NOT pizza sauce (that's a "pizza steak")
• NOT sliced thin like roast beef
• NOT made with ground beef

The Cheese Debate

Cheez Whiz

The people's choice:

• It melts perfectly into the meat
• Completely integrated
• Most Philadelphia option
• Yeah, it was invented after the sandwich, but it's canon now

American Cheese

The practical option:

• Melts smooth and stays mild
• Fewer arguments
• Works great with the meat
• Lots of people prefer it

Provolone

The real traditional choice:

• Sharp and flavorful
• Italian roots
• Doesn't melt quite as smoothly
• Some purists swear by it

The Real Answer

All three work:

• Personal preference wins
• The arguing is part of the whole thing
• Try all three, then decide
• Your neighborhood might have a favorite

Ordering Etiquette

The Language

At Pat's King of Steaks, Geno's Steaks, and real shops:

How it works: 1. Tell them what cheese you want 2. Say "wit" (with onions) or "witout" (without) 3. Example: "Whiz wit" means Cheez Whiz and onions 4. Have your money ready

Real examples:

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

The Pressure

Heads up:

• The line moves fast
• Know what you want before you order
• Don't slow things down
• Cash in hand
• Step aside once you've ordered

The Experience

The rush is part of tradition. It's not meanness. It's efficiency. Locals respect it. Tourists learn it. It's part of the ritual.

Famous Cheesesteak Spots

The Big Two

Pat's King of Steaks:

• The original from 1930
• Corner of 9th and Passyunk
• Never closes
• Meat is chopped Philadelphia style

Geno's Steaks:

• Opened in 1966 across the street
• Bright neon
• Slightly different technique
• Also open 24 hours

Trying both is tradition. You decide which you like more.

Other Top Spots

Jim's Steaks:

• South Street
• Art Deco place
• People wait in long lines
• Worth it

John's Roast Pork:

• Won a James Beard Award
• Many locals say it's the best in the city
• Industrial neighborhood
• Limited hours though

Dalessandro's Steaks:

• Out in Roxborough
• Huge portions
• Worth making the trip
• Neighborhood favorite

Tony Luke's:

• South Philadelphia
• Famous for roast pork too
• Several locations now
• Bobby Flay even did a Throwdown there

The Local Debate

Real Philadelphians know:

• Neighborhood spots beat the tourist traps
• They might be better
• Everyone has their own favorite
• Quality varies by area

Pat's and Geno's pull the tourists. Locals have other places they love.

The Pat's vs. Geno's Debate

The Rivalry

This Pat's vs. Geno's thing is legendary. It goes deep.

Pat's people say:

• They were first
• The meat is chopped finer
• It's the real thing
• No fancy neon

Geno's people say:

• Bigger meat chunks
• Better flavor
• The neon's cool
• Better technique

The Answer

Just try both:

• They're across the street from each other
• Get half from each one
• Make up your own mind
• Jump into the argument

The Real Answer

Many actual Philadelphians:

• Don't care for Pat's or Geno's
• Think they're just for tourists
• Have their own neighborhood spot
• Find the whole thing kind of funny

Cultural Significance

Philadelphia Identity

The cheesesteak says everything about Philadelphia:

• Working-class roots
• No pretense
• Messy and real and delicious
• Everyone can afford it

Political Ritual

Running for office? You have to eat a cheesesteak:

• Every campaign needs the photo
• If you order wrong, people notice
• John Kerry ordered Swiss cheese (mistake)
• Locals judge whether you're authentic

National Symbol

Philadelphia's food ambassador:

• People worldwide know it
• Tourists must try it
• Other cities try to imitate it

Eating a Cheesesteak

Technique

The right way:

• Lean forward (it will drip)
• Keep the meat inside the roll
• You'll need napkins
• Embrace the mess
• Both hands

Common Mistakes

What tourists get wrong:

• They can't decide
• They ask what's in it
• They want lettuce and tomato
• They take forever
• They try to stay clean

The Best Cheesesteak

The Eternal Question

"What's the best cheesesteak in Philadelphia?" Get different answers from different people:

Tourist answer: Pat's or Geno's Hipster answer: Jim's Steaks Expert answer: John's Roast Pork Local answer: "The spot near my house"

The Truth

There's no right answer:

• It comes down to what you like
• Even the same place varies day to day
• Your mood matters
• The whole point is the debate itself

See Also

• Pat's King of Steaks
• Geno's Steaks
• Jim's Steaks
• John's Roast Pork
• Tony Luke's
• Hoagies
• Philadelphia Food Culture

External Links

• Visit Philadelphia - Cheesesteaks