Map all locationsAuthentic Philly Cheesesteaks

Here in Philadelphia, cheesesteaks are a civic icon, a tourist draw and a cultural obsession. Often imitated around the world, the cheesesteak is rarely duplicated successfully outside of Philadelphia. So what is an authentic cheesesteak and where did it come from? Here’s the lowdown on this region’s favorite sandwich.

What Is a Cheesesteak?

A cheesesteak is a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Generally, the cheese of choice is Cheez Whiz, but American and provolone are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include fried onions, sautéed mushrooms, ketchup and hot or sweet peppers.

Some sandwich shops also offer a cheesesteak hoagie, a hybrid version that combines the cheesesteak with cold hoagie dressings like lettuce, tomato and mayonnaise. Cheesesteaks are fast, portable and readily available at steak shops, delis, food trucks, pizzerias and even some high-end restaurants throughout the region.

Everyone agrees that the cheesesteak, the celebrated Philadelphia sandwich invented by Pat Olivieri in 1930, should be made with chopped beef and melted cheese. The degree to which said beef is chopped and the type of cheese to be melted, however, is where there remains plenty of debate among cheesesteak aficionados.

Cheesesteak History

The cheesesteak made its official debut in 1930. Pat Olivieri was a South Philadelphia hot dog vendor who one day decided to put some beef from the butcher on his grill. A taxicab driver noticed the alluring aroma and asked for his own steak sandwich. The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon after, Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe. Today, Pat’s grills are sizzling 24 hours a day, as are Geno’s, the rival shop across the street. For 40 years, the two shops have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak.

Where to Go

Those who prefer thinly sliced and finely chopped beef on a light roll often cite Roxborough’s Dalessandro’s as cheesesteak perfection. Others who prefer more coarsely chopped beef topped with gooey Cheez Wiz swear by Pat’s on Passyunk Avenue.

And still others refuse to even consider that a finer sandwich could exist than the thick, extra-cheesy steak sandwich from John’s Roast Pork in South Philadelphia.

Oh, the choices. The good news is that wherever you decide to go while you’re in town, you’ll definitely be experiencing an authentic Philly Cheesesteak. And no matter if it’s your first or your 101st, each bite is always worth savoring.