Few sandwiches hold the legendary status of the Philly cheesesteak. This mouthwatering combination of thinly sliced beef, melted cheese, and a perfectly toasted roll has captured the hearts (and stomachs) of food lovers everywhere. But where did this iconic sandwich originate? What makes an authentic Philly cheesesteak different from the rest?
In this comprehensive guide, we’ll explore:
- The history behind the Philly cheesesteak and its evolution
- The key ingredients that define a true Philly cheesesteak
- The secrets to making the perfect cheesesteak at home
- The best spots in Philadelphia to grab an authentic one
- Common toppings and variations you can try
- Answers to frequently asked questions about this beloved sandwich
So, whether you’re a die-hard cheesesteak enthusiast or just getting acquainted with this legendary dish, you’re in the right place. Let’s kick things off with a look at the rich history of the Philly cheesesteak.
Table of Contents
The History of the Philly Cheesesteak
Origins: How the Philly Cheesesteak Was Born
The Philly cheesesteak dates back to the 1930s, and like many great inventions, it was born from a happy accident. According to legend, Pat Olivieri, a hot dog vendor in South Philadelphia, decided to throw some thinly sliced beef on his grill one day. As the aroma filled the air, a passing taxi driver took notice and asked for a sandwich. After one bite, the cabbie insisted that Olivieri should ditch the hot dogs and sell these steak sandwiches instead.
Word spread fast, and soon, Pat’s new creation was a hit. He opened Pat’s King of Steaks, a small shop at 9th and Passyunk, which still serves up authentic cheesesteaks to this day.
The Role of Pat’s and Geno’s in Cheesesteak History
No discussion of Philly cheesesteak history is complete without mentioning the rivalry between Pat’s King of Steaks and Geno’s Steaks. Geno’s, founded in 1966 by Joey Vento, popped up directly across the street from Pat’s, sparking a decades-long debate: Who makes the best cheesesteak in Philly?
Both shops claim to serve the best Philly cheesesteak, but fans remain divided. Pat’s stays true to the original thin-sliced ribeye with chopped onions, while Geno’s prefers a less chopped style of steak. Regardless of which side you’re on, one thing’s certain—these two institutions put Philadelphia’s cheesesteak culture on the map.
Evolution of the Philly Cheesesteak Over the Decades
While the classic Philly cheesesteak remains unchanged—beef, cheese, and a hoagie roll—variations have emerged over the years. Some restaurants add mushrooms, bell peppers, or jalapeños, while others experiment with different cheeses like provolone, American, or the beloved Cheez Whiz.
Today, you can find cheesesteaks all over the U.S., but purists argue that nothing compares to an authentic Philly cheesesteak from South Philadelphia. The sandwich has become a symbol of Philly’s working-class roots, and whether you prefer yours wit’ or wit’out onions, one thing’s for sure—it’s a sandwich like no other.
What Makes a Traditional Philly Cheesesteak?
Key Ingredients: Bread, Beef, and Cheese
At its core, a Philly cheesesteak is a simple sandwich with just a few ingredients. But don’t be fooled—each element plays a crucial role in delivering that authentic taste.
- The Beef: The best Philly cheesesteaks use thinly sliced ribeye steak. It’s flavorful, tender, and cooks quickly on a flat-top grill, allowing the juices to blend perfectly with the other ingredients.
- The Cheese: This is where opinions get heated. Traditionalists swear by Cheez Whiz, while others prefer American cheese or provolone. Each cheese brings a unique texture and taste—Whiz is creamy and salty, American is smooth and mild, and provolone adds a sharp bite.
- The Bread: No ordinary roll will do. Amoroso rolls or other soft yet sturdy hoagie rolls are essential to holding all that juicy goodness together without falling apart.
Choosing the Right Cheese: Whiz, American, or Provolone?
One of the biggest debates in the Philly cheesesteak world is which cheese is best.
- Cheez Whiz: The most traditional option, giving a gooey, rich flavor that melts effortlessly into the steak.
- American Cheese: Slightly salty and incredibly creamy, making it a smooth, comforting choice.
- Provolone: Ideal for those who prefer a sharper, slightly smoky taste in their cheesesteak.
Some shops let you choose your cheese, while others stick to their signature style—so make sure to ask before ordering!
The Importance of the Right Roll: Amoroso’s and Other Choices
If you want an authentic Philly cheesesteak, the roll must be right. Amoroso’s bakery rolls are the gold standard, known for their crispy exterior and soft interior. Other bakeries try to replicate them, but few can match the texture and flavor that Philly natives love.
Cooking Techniques: How the Steak is Prepared
The best Philly cheesesteaks are cooked on a flat-top grill, where the steak is chopped or sliced and seared to perfection. Some places chop their steak finely, while others keep it in long, thin slices. The key is to let the beef’s juices mix with the onions and cheese, creating a flavorful, melty masterpiece.
The Secret to a Perfect Philly Cheesesteak
The Secret Ingredient: What Sets the Best Cheesesteaks Apart?
Ask any Philly native, and they’ll tell you—it’s all about the balance. A great cheesesteak isn’t just meat and cheese slapped on a roll. The perfect ratio of beef to cheese, the right level of toasting on the bread, and the way everything melts together make all the difference.
Some places even have a “secret ingredient”—whether it’s a splash of beef broth, a drizzle of Worcestershire sauce, or a house-made seasoning blend. While these extras enhance the flavor, a real Philly cheesesteak doesn’t need fancy add-ons—it just needs quality ingredients cooked to perfection.
Cooking on the Flat-Top Grill: The Art of Steak and Cheese Fusion
A true Philly cheesesteak is never grilled on an open flame. Instead, it’s cooked on a flat-top griddle, where the steak can cook in its own juices. This method keeps the meat tender while allowing it to soak up the flavor of the onions and cheese.
For the best texture, the steak is either:
- Finely chopped: Some shops chop the steak into tiny pieces, allowing the cheese to mix evenly.
- Left in thin slices: Others keep the steak in long, thin strips, giving a meatier bite.
Either way, the trick is to keep it juicy—no one wants a dry cheesesteak!
The Role of Onions and Other Classic Additions
If you order a Philly cheesesteak, you’ll likely be asked: “Wit’ or wit’out?”
This refers to fried onions, which add a sweet, caramelized flavor that complements the steak beautifully. Some people also like adding:
- Hot or sweet peppers for extra kick
- Mushrooms for a richer taste
- Ketchup or mayo for added moisture (though purists might frown upon it!)
The key is to let the steak, cheese, and onions shine—without overpowering the sandwich with too many extras.
Best Places to Eat a Philly Cheesesteak
Iconic Cheesesteak Joints in Philadelphia
If you want to experience a Philly cheesesteak in its truest form, there’s no better place than Philadelphia itself. The city is home to countless cheesesteak spots, but a few legendary names stand out.
Pat’s King of Steaks vs. Geno’s Steaks
The ultimate cheesesteak rivalry in Philadelphia is between Pat’s King of Steaks and Geno’s Steaks. Located across the street from each other at 9th and Passyunk, these two shops have been battling for cheesesteak supremacy for decades.
- Pat’s King of Steaks – The original creator of the Philly cheesesteak, Pat’s serves a finely chopped steak with onions and cheese, staying true to tradition.
- Geno’s Steaks – Unlike Pat’s, Geno’s serves its steak in longer, unchopped slices, offering a different texture and bite.
Both are delicious, but the choice comes down to personal preference—finely chopped steak or whole slices?
Jim’s South Street
Another must-visit is Jim’s South Street, famous for its juicy ribeye steaks, grilled onions, and freshly baked Amoroso rolls. The long lines here are proof that locals and tourists alike swear by Jim’s.
Tony Luke’s
If you’re near South Philly, Tony Luke’s is another fan-favorite. They offer a cheesesteak with a perfect balance of steak, cheese, and roll, plus a variety of toppings to customize your sandwich.
Steve’s Prince of Steaks
Located in Northeast Philly, Steve’s Prince of Steaks is known for thinly sliced steak with extra gooey cheese. Unlike other shops, Steve’s melts the cheese directly onto the steak, creating a perfectly creamy texture.
Underrated Cheesesteak Spots Worth Trying
While the big names get most of the attention, some hidden gems serve up incredible Philly cheesesteaks without the long tourist lines:
- Dalessandro’s Steaks and Hoagies – Many locals swear by Dalessandro’s, which serves a thicker, chopped ribeye cheesesteak with loads of flavor.
- John’s Roast Pork – Don’t let the name fool you—this spot serves one of the best cheesesteaks in Philadelphia, thanks to their perfectly seasoned meat and fresh bread.
- Joe’s Steaks + Soda Shop – Formerly called Chink’s Steaks, Joe’s has been a local staple since 1949, offering a classic cheesesteak experience.
Cheesesteak Outside Philly: Can You Find an Authentic One Elsewhere?
While Philly cheesesteaks are synonymous with Philadelphia, you can find solid cheesesteaks in other cities. However, not all of them stick to the authentic recipe. If you’re outside Philly, look for places that use:
- Thinly sliced ribeye
- Cheez Whiz, American, or provolone cheese
- Amoroso-style rolls
- A flat-top grill for cooking
Some great cheesesteaks outside of Philadelphia can be found in New York, New Jersey, and even Los Angeles—but nothing beats the real deal in Philly!
Popular Toppings and Variations of Philly Cheesesteak
Classic vs. Modern Toppings: Peppers, Mushrooms, and More
Traditionally, a Philly cheesesteak comes with just steak, cheese, and onions. But over the years, restaurants have introduced a variety of toppings to cater to different tastes.
Classic Toppings:
- Grilled onions – The most traditional topping, adding sweetness and depth.
- Hot or sweet peppers – Adds a slight kick and a touch of crunch.
- Mushrooms – A favorite among mushroom lovers, giving the sandwich an earthy, rich flavor.
Modern Variations:
- Bacon – Because bacon makes everything better!
- Jalapeños – For those who love extra heat.
- Garlic aioli or mayo – Some people like to add a bit of creaminess to their cheesesteak.
- Extra cheese – Double the cheese for maximum gooeyness.
Regional Variations of the Philly Cheesesteak
The Philly cheesesteak has inspired different variations across the U.S., some staying true to the original, while others adding a unique twist.
- Chicago Cheesesteak – Often served with hot giardiniera peppers, adding an extra spicy bite.
- California Cheesesteak – Includes avocado and lettuce, a West Coast twist on the classic.
- Buffalo Chicken Cheesesteak – Replaces ribeye with shredded buffalo chicken, perfect for spice lovers.
Vegan and Alternative Cheesesteak Options
For those who don’t eat meat, there are plenty of plant-based cheesesteak options available. Some popular alternatives include:
- Seitan or portobello mushrooms – A hearty, meat-like substitute.
- Cashew-based cheese or vegan Cheez Whiz – For that creamy, cheesy experience.
- Tofu-based cheesesteaks – Marinated and grilled to replicate the steak’s savory flavor.
Even though these aren’t traditional, they still capture the essence of a Philly cheesesteak—a warm, cheesy, and satisfying sandwich!
How to Make a Philly Cheesesteak at Home
Essential Ingredients and Where to Buy Them
Making an authentic Philly cheesesteak at home is easier than you might think—as long as you have the right ingredients. Here’s what you’ll need:
- Ribeye steak – The best cheesesteaks use thinly sliced ribeye, known for its tender, juicy texture. You can ask your butcher to slice it thin or partially freeze the steak and slice it at home.
- Amoroso-style rolls – If you can’t find Amoroso rolls, look for soft, yet sturdy hoagie rolls that won’t get soggy.
- Cheese – Choose between Cheez Whiz, American cheese, or provolone, depending on your preference.
- Onions – A classic cheesesteak includes grilled onions, adding a sweet, caramelized flavor.
- Butter or oil – For grilling the steak and onions to perfection.
- Salt, pepper, and garlic powder – A simple seasoning mix to enhance the steak’s flavor.
You can find these ingredients at most grocery stores, but specialty bakeries and butcher shops may offer higher-quality options.
Step-by-Step Cooking Instructions
Ready to make a homemade Philly cheesesteak that rivals the best in Philadelphia? Follow these simple steps:
- Prep the steak – If slicing at home, freeze the ribeye for about 30 minutes to make cutting easier. Then, slice it as thin as possible.
- Heat the griddle – Use a flat-top grill or large skillet over medium-high heat. Add a little butter or oil.
- Sauté the onions – Cook the onions until they become soft and golden brown, then push them to the side of the griddle.
- Cook the steak – Place the sliced ribeye on the griddle and season with salt, pepper, and garlic powder. Cook for about 3–4 minutes, chopping the steak as it browns.
- Melt the cheese – Once the steak is fully cooked, add your cheese of choice on top. Let it melt naturally or cover it for a steam effect.
- Toast the roll – Lightly toast the hoagie roll on the griddle for extra texture.
- Assemble the sandwich – Scoop the cheesy steak mixture into the roll, add onions, and serve hot.
Common Mistakes to Avoid When Making Cheesesteaks
- Using the wrong cut of meat – Avoid tough cuts like sirloin or ground beef.
- Overloading with toppings – The best Philly cheesesteaks focus on simplicity.
- Skipping the roll toasting step – A warm, slightly crispy roll makes a big difference.
With these tips, you can enjoy an authentic, homemade Philly cheesesteak any time you want!
FAQs: Answering Common Questions About Philly Cheesesteak
What is in a traditional Philly cheesesteak?
A classic Philly cheesesteak consists of thinly sliced ribeye steak, melted cheese (Cheez Whiz, American, or provolone), and a hoagie roll. Some versions include grilled onions, but purists argue that the sandwich is best kept simple.
What is the secret ingredient in Philly cheesesteak?
There’s no one secret ingredient, but many believe it’s the cooking technique that makes all the difference. Cooking the steak on a flat-top griddle, allowing it to soak up its juices while melting the cheese into the meat, creates the perfect bite. Some shops also add a dash of Worcestershire sauce or beef broth for extra depth.
What is supposed to be on a Philly cheesesteak?
An authentic Philly cheesesteak has only three main ingredients: steak, cheese, and a hoagie roll. Onions are a common addition, but toppings like peppers, mushrooms, and ketchup are considered optional extras rather than essentials.
What toppings go on a Philly cheesesteak?
While traditional cheesesteaks stick to the basics, many people love adding:
- Grilled onions – A classic and widely accepted topping.
- Bell peppers and mushrooms – Not traditional, but popular in some regions.
- Jalapeños – Adds a spicy kick.
- Ketchup, mayo, or hot sauce – A matter of personal preference.
Now that you know everything about the Philly cheesesteak, from its history to how to make one at home, it’s time to enjoy this legendary sandwich yourself! Whether you visit Philadelphia’s top cheesesteak spots or craft your own at home, one thing is certain—this sandwich never disappoints.
Authentic Philly Cheesesteak
Equipment
- Flat-top grill or skillet
Ingredients
Cheesesteak Components
- 8 oz ribeye steak thinly sliced
- 2 hoagie rolls preferably Amoroso-style
- 1 small onion thinly sliced
- 4 slices cheese Cheez Whiz, American, or provolone
- 1 tbsp butter or oil for grilling
- salt and pepper to taste
Instructions
- Heat a flat-top grill or skillet over medium-high heat and add butter or oil.
- Add the sliced onions and cook until they become soft and golden brown, then push them to the side.
- Place the thinly sliced ribeye steak on the grill, season with salt and pepper, and cook for about 3–4 minutes while chopping it with a spatula.
- Once the steak is fully cooked, place cheese on top and allow it to melt.
- Lightly toast the hoagie rolls on the grill.
- Transfer the cheesy steak mixture into the toasted hoagie rolls, add onions, and serve immediately.