12 Iconic Philadelphia Foods & Must-Have Philly Eats

Philly’s most iconic food is, of course, the cheesesteak.

Invented by Pat Olivieri of Pat’s King of Steaks in 1930, a traditional cheesesteak is simply a crusty-outside/soft-inside roll filled with thin-sliced beef and your choice of cheese — provolone, American or Cheez Whiz (don’t forget to say “wit” or “witout” grilled onions).

The famed competitors Pat’s and Geno’s Steaks draw throngs to East Passyunk for taste-offs, but more beloved steak jawns are found across the city, including Angelo’s Pizzeria, Joe’s Steaks + Soda Shop, Steve’s Prince of Steaks, Campo’s, Del Rossi’s, Jim’s South St., Roxborough rivals Dalessandro’s and Chubby’s Steaks, and newcomers Skinny Joey’s Cheesesteaks and Jim’s West.

Philly’s version of the sub, grinder or hero, a classic hoagie consists of meat, cheese, veggies and a spread (think mayo or oil) on a long roll fresh from bakeries like Amoroso’s or Sarcone’s.

Nearly every neighborhood has its own beloved hoagie shop like Cosmi’s Deli, Angelo’s Pizzeria, Ricci’s Hoagies, Woodrow’s, Liberty Kitchen, Fink’s Hoagies and Farina Di Vita, while local chain Primo Hoagies runs a small empire with over 100 shops throughout the region.

For a more extreme experience, Pizzeria Beddia has a secret hoagie room that groups of six can reserve for a five-course, two-hour “hoagie omakase.”

Though not as famous as the cheesesteak or hoagie, the regional Italian-American roast pork sandwich is the true Philly signature sandwich to many locals.

Typically, the sandwich consists of tender oven-roasted pork shoulder (shaved or chopped) layered with melted sharp provolone and garlicky sautéed broccoli rabe (alternately “long hots” or roasted red peppers) on an Italian roll.

John’s Roast Pork is the most well-known, but stellar roast porks can be found throughout Philly at stops like George’s Sandwich Shop, Poe’s Sandwich Joint, Shank’s Original, Tommy DiNic’s at Reading Terminal Market and Tony and Nick’s Steaks. If you’re looking for alternative takes on the classic, try Porco’s Porchetteria or Glory Beer Bar & Kitchen for some mouthwatering porchetta.

Figure-eight shaped, fused together in fives and slightly moist to the touch (so the salt melts), Philly soft pretzels are not the twists you’re used to. But once you have a taste, you’ll understand why Philadelphia is known around the world for its version of the tender salty delight.

Standout pretzels can be found at random street vendors, corner convenience stores or bakeries, but check out pretzelrias like Center City Pretzel Co., Tasty Twisters Bakery, Bernie’s Pretzel Bakery, Miller’s Twist or one of the over 50 Philly Pretzel Factory locations in the city and countryside. Don’t forget the spicy brown mustard!

It’s a somewhat confusing name, but water ice (pronounced here as “wooder ice”) is the perfect frozen summer treat.

Similar to Italian ice, the traditionally simple combination of fruit or syrup with finely shaved ice is served at shops like John’s Water Ice, Rose’s Real Italian Water Ice, Morrone’s Water Ice, Pop’s Homemade Italian Ice, suburban Yardley Ice House and food truck Jimmy’s Water Ice (right by John’s Roast Pork). Sample fun flavors like mango lemonade and strawberry daiquiri at Siddiq’s Water Ice or the gourmet-style options at D’Emilio’s Old World Ice Treats.

And don’t sleep on Philly’s ubiquitous-but-yummy Rita’s Water Ice (with nearly 100 local locations!).

Popularized in Philly during the 19th century, pork roll is a sausage-like breakfast meat often sliced into rounds, grilled until it splits and served on a bagel, Kaiser roll or English muffin with eggs and cheese. This Philly favorite (also beloved by New Jerseyans, many of whom call it “Taylor ham”) rivals scrapple as the breakfast meat of choice. (For more on scrapple, keep scrolling.)

Find it on a breakfast sandwich (or in a hand pie at Little Susie’s) or simply on the side at brunch spots and diners throughout the region, from Rowhome Coffee and Lennie’s Hoagies to Brunic’s and Middle Child.

A mixture of pork (or other meats), broth and spices, thickened with cornmeal, then sliced and pan-fried, scrapple is a salty-crispy breakfast accompaniment introduced to the region by Pennsylvania Dutch immigrants.

Today, the delicacy — often sourced from local purveyors like Godshall’s, Habbersett and Hatfield Quality Meats — can be found on breakfast sandwiches or as a side dish (try it with syrup) in greasy spoon diners and brunch joints around the region.

Standout spots include Front Street Café, Silk City Diner, Sulimay’s Restaurant (known for their Fishtown “Scrappetizer”), Penrose Diner, Stockyard Sandwich Co., long-time Reading Terminal Market eateries Dutch Eating Place and Down Home Diner, and a convenient spot by the airport, Miller’s Cafe.

It’s kind of like pizza, but also not at all.

A Philly regional party treat, tomato pie is thick, spongy focaccia-like dough baked flat with fresh tomato sauce, oregano and a dusting of grated pecorino Romano or Parmesan (no melty cheese to be found) served chilled or at room temperature.

The dish is a staple of South Philly institutions like Sarcone’s Bakery, Cacia’s Bakery, Carangi Baking Company and East Passyunk newcomer CJ & D’s Trenton Tomato Pies. It can also be found at shops around the city like Gaeta’s Tomato Pies, Downtime Bakery, Marchiano’s Bakery and Pizza Shackamaxon, or in the suburbs at Corropolese or Carlino’s Market.

There’s something supremely comforting about homemade Italian red gravy (Philly for tomato sauce) served over handcrafted pasta. Given Philadelphia’s rich Italian-American heritage, it’s no surprise that the best red sauce joints are found here.

South Philly’s Italian Market offers some of the nation’s most authentic red sauce from ristorantes like Villa di Roma, Dante & Luigi’s, Fiorella and century-old Ralph’s Italian Restaurant.

Among the city spots worth a visit are Giorgio on Pine, Vetri Cucina, Osteria, L’Angolo Ristorante and unconventional gem Murph’s Bar. But for a spectacular dinner and a show, the singing servers at The Victor Café are a must-see.

Pound cake is a classic dish that’s a popular dessert in Philly, particularly around family holidays like Easter. Traditionally made with one pound each of flour, sugar and butter (can you guess where the name comes from?), it’s offered in flavors such as vanilla, lemon or marbled with bittersweet chocolate, all with a crisp golden exterior.

The classic spot for the dish is Stock’s Bakery (which also supplies to a slew of other bakeries and corner delis), along with great takes at Isgro Pastries (don’t forget to call ahead to order), Denise’s Delicacies, Sweet T’s Bakery at Reading Terminal Market, Tartes, Pound Cake Heaven (naturally) and century-old Termini Brothers Bakery.

Every long-time Philadelphian knows the jingle — “Nobody bakes a cake as tasty as a Tastykake” — and visitors would be hard-pressed to find a local who doesn’t have a favorite variety (or two, or three).

From Butterscotch Krimpets and Peanut Butter Kandy Kakes to Chocolate Juniors and Creme Filled Chocolate Cupcakes (and dozens more selections), Tastykake snack cakes have been Philadelphia’s sweet indulgence of choice since their founding here in 1914.

They can be found at nearly every local supermarket, corner deli or convenience store, including popular PA-native gas station chain Wawa.

The quintessential old-school Philly candy confection, Goldenberg’s Peanut Chews are dense-but-gooey bite-sized candy bars made from roasted peanuts and sweet syrupy molasses enrobed in dark or milk chocolate.

Created in 1917 by Romanian immigrant David Goldenberg and his family, this nostalgic chocolate confection has become a mainstay of regional trick-or-treat bags, summer backyard gatherings, living room candy dishes and Eagles gameday parties, and are available at most local grocery stores, neighborhood corner shops and convenience stores.

Philly knows food. It’s kinda our biggest thing outside the Declaration of Independence. All the eateries above occupy the same space as some of the best restaurants in the nation. (Just ask the prestigious James Beard Foundation.)

The foundation has honored nearly 50 Philly establishments this century, including Outstanding Restaurant winners Friday Saturday Sunday and Zahav, Outstanding Restaurateur winners Ellen Yin (Fork, High Street Philly, a.kitchen and more) and Stephen Starr (including Parc, Buddakan, Barclay Prime and The Love.), Best Chef winners at Kalaya, South Philly Barbacoa, Zahav, Vetri Cucina, Amada, Vernick Food & Drink and Osteria, and Philly’s first Emerging Chef winner, Phila Lorn of Mawn.

That’s not to mention scores of other Philly eateries with best-of accolades like Laser Wolf, Meetinghouse, Irwin’s and Pizzeria Beddia — named Best Pizza in America and one of the World’s Greatest Places. And that’s just the tip of the list of some of the best places to eat and drink in Philadelphia.