The Philly cheesesteak, with its savory combination of thinly sliced beef, melted cheese, and a crusty hoagie roll, is not just a sandwich—it’s a cultural icon. Originating in Philadelphia in the early 20th century, this beloved sandwich has become a symbol of the city’s rich culinary tradition and working-class roots. Whether eaten at a world-famous cheesesteak shop or made at home, the Philly cheesesteak remains one of America’s most famous sandwiches, known for its simplicity, flavor, and unmistakable Philadelphia roots. Let’s take a deeper look at the history, ingredients, variations, and cultural significance of this legendary sandwich.
The Origins of the Philly Cheesesteak
The story of the Philly cheesesteak begins in the early 1930s, when two Italian immigrants, Pat and Harry Olivieri, opened a small hot dog stand in the heart of Philadelphia. According to popular legend, one day Pat Olivieri, feeling bored of the same old hot dogs, decided to experiment by grilling some beef on his hot dog cart. The aroma of the cooking beef attracted a passing cab driver, who was so intrigued by the smell that he stopped to ask for one of these new creations. After tasting it, the driver returned with friends, and soon, the beef sandwich became an instant hit.
In the early years, the sandwich was simply a mixture of beef, grilled onions, and a roll, but its popularity grew quickly, and the Olivieri brothers soon opened Pat’s King of Steaks, a landmark that remains one of Philadelphia’s most famous cheesesteak joints today.
Over time, the sandwich evolved. The addition of cheese, specifically Cheez Whiz, became a trademark of the Philly cheesesteak, and the sandwich has remained a fixture in Philadelphia ever since.
The Classic Philly Cheesesteak Ingredients
While the Philly cheesesteak has become famous around the world, its appeal lies in its simplicity. Though many variations exist today, a classic Philly cheesesteak typically includes three main components:
- Thinly Sliced Beef: The key to a great cheesesteak is the quality and texture of the beef. Traditionally, ribeye or sirloin steaks are used, which are thinly sliced and then cooked on a griddle. The beef should be tender, juicy, and packed with flavor, forming the hearty base of the sandwich.
- Cheese: The cheese is what sets the Philly cheesesteak apart from other sandwiches. While American cheese and provolone are popular, the original and most iconic cheese used is Cheez Whiz. This processed cheese spread is melted and drizzled over the beef, adding a creamy and slightly tangy flavor that complements the savory beef perfectly. Many cheesesteak purists argue that Cheez Whiz is a non-negotiable ingredient, though variations with provolone or American cheese have become popular as well.
- Roll: A true Philly cheesesteak is always served on a fresh, crusty hoagie roll. The roll must be sturdy enough to hold the fillings without falling apart, but soft enough to absorb the juices from the beef. The roll is usually baked fresh and is a vital part of the sandwich’s overall texture.
- Optional Additions: While the classic Philly cheesesteak is made with beef, cheese, and a roll, it’s common to add extras like sautéed onions, peppers, mushrooms, or even lettuce and tomatoes. These additions are often based on personal preferences or regional variations.
The “Whiz vs. Non-Whiz” Debate
One of the most famous debates surrounding the Philly cheesesteak is the “Whiz vs. Non-Whiz” controversy. While Cheez Whiz is considered the authentic topping, many people prefer to use provolone or American cheese instead.
- Cheez Whiz: For many, Cheez Whiz is the ultimate Philly cheesesteak topping. It adds a creamy, rich texture and a distinct, slightly tangy flavor that pairs perfectly with the beef. It is often considered the traditional choice, especially at iconic Philadelphia shops like Pat’s King of Steaks and Geno’s Steaks, two of the most famous cheesesteak destinations.
- Provolone or American Cheese: Some prefer a more “real cheese” approach to the cheesesteak. Provolone is a sharp, melty cheese that provides a more subtle flavor than Cheez Whiz. American cheese, while a bit milder, also makes for a creamy melt that complements the beef well. Many cheesesteak shops now offer a choice between these options, allowing customers to customize their sandwich to their liking.
The debate between Cheez Whiz and provolone/American cheese is a topic of passionate discussion among Philly locals, with both sides defending their preferred choice.
Variations of the Philly Cheesesteak
While the classic Philly cheesesteak is beloved in its original form, there are many regional and personal variations that add unique twists to this iconic dish. Here are some popular variations:
- Mushroom Cheesesteak: This version includes sautéed mushrooms, which add an earthy, umami flavor to the sandwich. The mushrooms are often cooked with the beef on the griddle, absorbing the rich flavors of the meat.
- Pepper and Onion Cheesesteak: Sautéed bell peppers and onions are a common addition to the Philly cheesesteak, giving the sandwich a sweeter and slightly tangy kick. The caramelized onions, in particular, add a deep, savory layer of flavor to the dish.
- Pizza Cheesesteak: This variation incorporates pizza sauce and sometimes even mozzarella cheese, creating a fusion of two beloved comfort foods—the pizza and the cheesesteak.
- Chicken Cheesesteak: For those who prefer chicken over beef, the chicken cheesesteak is made with thinly sliced grilled or sautéed chicken breast. It’s often topped with the same cheese and condiments as the traditional beef version.
- Cheesesteak Hoagie: Some people prefer their cheesesteak served as a hoagie, which includes lettuce, tomatoes, and other fresh veggies. This version is less common in Philly but is still popular in some parts of the city and beyond.
Philly Cheesesteak in Philadelphia
Philadelphia is home to dozens of famous cheesesteak shops, each offering its own version of the classic sandwich. Two of the most iconic spots, Pat’s King of Steaks and Geno’s Steaks, are located across the street from each other in South Philadelphia, and they have been in a friendly rivalry for decades.
- Pat’s King of Steaks: Opened in 1930 by Pat Olivieri, the original cheesesteak shop continues to be one of the most famous in the city. The Olivieri family still runs the business, serving up classic cheesesteaks with Cheez Whiz, provolone, or American cheese.
- Geno’s Steaks: Founded in 1966 by Geno Vento, Geno’s Steaks has become famous for its bright neon signs and “Whiz wit” or “Whiz without” ordering lingo, meaning with or without sautéed onions. Geno’s is known for its generous portions and traditional approach to the Philly cheesesteak.
The rivalry between Pat’s and Geno’s is legendary, with locals and tourists alike weighing in on which shop serves the best cheesesteak. While opinions differ, both establishments have become essential stops for anyone seeking an authentic Philly cheesesteak experience.
Philly Cheesesteak Beyond Philadelphia
Though the Philly cheesesteak originated in Philadelphia, its fame has spread far and wide. The sandwich has become popular across the United States and even internationally, with many cities and restaurants offering their own takes on the classic dish.
In fact, several cities have developed their own variations of the Philly cheesesteak, adding regional twists. For example, in Pittsburgh, some variations are topped with French fries, creating a more substantial sandwich, while in New Jersey, the addition of fried onions and peppers is common.
Outside the U.S., the Philly cheesesteak has found fans in countries like Canada, the U.K., and even the Middle East, where restaurants offer versions of the sandwich with local ingredients or customs.
How to Make a Classic Philly Cheesesteak at Home
If you’re craving an authentic Philly cheesesteak but can’t make it to Philadelphia, you can easily recreate this iconic sandwich at home. Here’s a simple recipe to get you started:
Ingredients:
- 1 lb thinly sliced ribeye steak
- 4 hoagie rolls (soft, sturdy rolls)
- 1 onion, thinly sliced
- 1 bell pepper (optional), thinly sliced
- 4 slices of Cheez Whiz, provolone, or American cheese
- Salt and pepper to taste
- Butter for toasting rolls
Instructions:
- Prepare the Beef: Heat a griddle or large skillet over medium heat. Season the thinly sliced beef with salt and pepper, then cook until browned and cooked through, breaking it apart with a spatula.
- Add Onions and Peppers: Add the sliced onions (and peppers, if using) to the skillet and sauté until softened and caramelized.
- Toast the Rolls: While the beef and veggies are cooking, butter the hoagie rolls and toast them lightly on a separate griddle or in the oven until golden brown.
- Assemble the Sandwich: Once the beef and veggies are cooked, divide the mixture between the rolls, and place a slice of cheese on top of each sandwich. Allow the cheese to melt