Philly Cheesesteak
Philadelphia's legendary sandwich — thinly sliced ribeye steak cooked on a flat iron griddle with sautéed onions, stuffed into a soft Amoroso roll, and topped with Cheez Whiz, American cheese, or provolone depending on your preference and allegiance.
foodDetail.ingredients
foodDetail.mainIngredients
- thinly sliced ribeye steak
- Amoroso Italian roll
- sautéed onions
- Cheez Whiz or American cheese or provolone
- green peppers (optional)
- mushrooms (optional)
foodDetail.whereToEat
Pat's King of Steaks, Philadelphia (since 1930)
Geno's Steaks, Philadelphia (across the street from Pat's)
Jim's Steaks, Philadelphia
John's Roast Pork, Philadelphia (James Beard Award-winning)
Sonny's Famous Steaks, Philadelphia
foodDetail.priceRange
foodDetail.restaurant
$12-18
foodDetail.tips
- Ordering correctly at Pat's or Geno's: say 'cheez wit' (Cheez Whiz with onions) or 'whiz witout' (Cheez Whiz, no onions) — locals can spot a tourist who doesn't know the code
- Cheez Whiz sounds wrong but it is the traditional and arguably best cheese for a genuine cheesesteak
- The roll matters enormously — Amoroso rolls have the ideal soft-but-not-soggy texture for soaking up the juices
foodDetail.culturalNotes
The Philly cheesesteak was invented by Pat Olivieri in 1930 when he grilled chopped beef from a hot dog stand near the Italian Market. Provolone was the original cheese until Cheez Whiz became popular in the 1950s — the resulting 'whiz vs. provolone' debate mirrors the Pat's vs. Geno's rivalry and is one of Philadelphia's most passionate cultural arguments. The cheesesteak is Philadelphia's most beloved and fiercely defended culinary identity, ranking alongside the Eagles football team and the Liberty Bell as the city's defining symbols.