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When it comes to American comfort food, few dishes are as iconic and mouthwatering as the Original Philly Cheesesteak. It’s not just a sandwich—it’s a legend. Born on the streets of Philadelphia, this hearty, cheesy, meaty masterpiece has carved its place into the hearts (and stomachs) of food lovers everywhere.
Whether you’re a Philly native or a curious foodie from across the globe, the story and flavor of this sandwich are worth savoring.
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The Birth of a Legend
The Philly Cheesesteak was invented in the 1930s by Pat Olivieri, a hot dog vendor in South Philadelphia. According to local lore, Pat grilled up some beef from the butcher, slapped it on an Italian roll, and caught the attention of a passing cab driver who asked for one. Word spread quickly, and soon Pat’s hot dog stand became a cheesesteak stand.
But here’s the kicker—the original version didn’t have cheese! Cheese was introduced later, reportedly by one of Pat’s employees. Today, the combination of thinly sliced ribeye steak, melted cheese, and a fresh hoagie roll defines this culinary classic.
What Makes a True Philly Cheesesteak?
Not all cheesesteaks are created equal. There are key components that make a true, original Philly Cheesesteak stand out.
1. The Meat: Thinly Sliced Ribeye
The steak is the soul of the sandwich. Thinly sliced ribeye is the go-to cut due to its perfect balance of marbling and tenderness. It’s cooked on a flat-top grill and chopped or left in ribbons, depending on your preference.
2. The Cheese: Whiz, American, or Provolone?
There’s an age-old debate in Philly over the proper cheese. The three most accepted options are:
- Cheese Whiz: The classic (and messiest) choice
- Provolone: Offers a more refined, tangy flavor
- American: Creamy and melty
Locals have strong opinions. Want to sound like a true Philadelphian? Order it “Whiz wit” (with onions and Cheese Whiz) or “Provy witout” (Provolone, no onions).
3. The Roll: Amoroso’s or Bust
A Philly cheesesteak isn’t complete without the right roll. The best come from Amoroso’s Bakery, known for their soft interior and slightly crusty exterior. Anything else, and you’re just eating a steak sandwich.
4. Optional Add-ons
While purists might stick with onions, some people like to load up with:
- Sautéed mushrooms
- Sweet or hot peppers
- Ketchup (controversial!)
- Mayo (even more controversial!)
How to Make the Original Philly Cheesesteak at Home
Ingredients:
- 1 lb ribeye steak (frozen slightly, then thinly sliced)
- 4 fresh hoagie rolls
- 1 large onion, diced
- 8 slices provolone or 1/2 cup Cheese Whiz
- Salt & pepper
- 2 tbsp vegetable oil
Instructions:
- Prep the Meat: Slice your ribeye as thin as possible. Slightly freezing it first makes this easier.
- Cook the Onions: Heat oil on a griddle or skillet. Sauté onions until golden and soft.
- Cook the Steak: Add sliced steak to the hot griddle. Season with salt and pepper. Chop with a spatula if desired. Mix in the onions.
- Melt the Cheese: Add your chosen cheese on top of the meat. Let it melt, then stir to combine, or keep it layered depending on your preference.
- Assemble the Sandwich: Split open your hoagie rolls, fill them with the cheesy meat, and press lightly.
- Serve Immediately: The messier, the better!
Where to Get the Best Cheesesteak in Philly
You can’t talk cheesesteaks without mentioning the famous rivals:
- Pat’s King of Steaks – The original.
- Geno’s Steaks – Right across the street, known for neon signs and thin meat slices.
Other beloved spots include:
- Jim’s Steaks
- Dalessandro’s
- John’s Roast Pork (don’t let the name fool you—their cheesesteak is top-tier)
Final Bite: A Sandwich Worth the Hype
The Original Philly Cheesesteak is more than just food—it’s a symbol of a city, a testament to simplicity, and a flavor explosion that has stood the test of time. Whether you grab one at a corner shop in South Philly or make it fresh at home, one thing is certain: you’ll never forget your first bite.
So go ahead, take a bite of Philly’s pride. Just don’t forget to order it like a local—Whiz wit or Provy witout?