Here in Philadelphia, a cheesesteak is more than just a sandwich.
They are civic symbols, tourist attractions, cultural obsessions, and acceptable additions to any meal. Although often imitated around the world, the authentic cheesesteak is rarely successfully recreated outside of Philadelphia. (Sorry, not sorry.)
Our mission is to help you find great cheesesteaks in the city.
What is a Cheesesteak?
A traditional cheesesteak is, in a nutshell (no need for “Philly” or “sandwich”), sliced or chopped ribeye beef, melted cheese, and optional sautéed onions served on a long soft but crunchy roll. It is composed of . For many people, their cheese preference is “whiz” (melted cheddar-like cheese sauce, not spray cheese), and white American or provolone are acceptable alternatives.
Toppings often include ketchup, mushrooms, mayonnaise, green pepper, or Italian “long hot” peppers. (Green peppers are usually avoided.) And most stores offer common alternatives like chicken steak, pizza steak, vegan steak, and cheesesteak hoagie.
To introduce you to some of the city’s most essential steaks, we’ve rounded up some of the most popular steak spots around Philadelphia, including the famous, the must-have, the new, and the hottest (but they’re all really good). Here are some.
If you’d like to learn more about the history of cheesesteaks, or are looking for tips on how to order one, click the banner below to get started.
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How to order a cheesesteak
You may have heard the story or watched the video. Many places in Philadelphia have a very specific, Philly way of ordering a cheesesteak to keep the lines long. So if you’re craving a cheesesteak, before you head to the counter, first consider two important questions.
What kind of cheese? Grilled onions or no grilling?
Once you’ve decided, Philadelphia cheesesteak culture has its own shorthand language for communicating your order. First, ask what type of cheese you want, with or without. Then say your onion choice: “with” means with onions and “without” means without onions.
For example, if you order “With Wit,” you will receive a steak with Cheez Whiz and onions. If you order “American Witout,” you’ll get an American white steak without onions. (If you’re ordering a specialty variation like a pizza steak or cheesesteak hoagie, say so up front, as they often come with standard topping options.) “here” or “to go” finish. If you’re in separate locations, move quickly from the ordering counter to the cash register and let the next customer order.
There’s no need to be scared. it’s simple.
History of cheesesteak
The origins of the cheesesteak date back to 1930. One fateful lunchtime, Pat’s Olivieri, a hot dog man in South Philadelphia, cooked up some leftover beef on the stand’s grill and tucked it into a bun. A passing driver smelled something delicious, leaned out the window and demanded what was his.
It didn’t take long for news of the birth to spread. Other taxi drivers also came to the dealership for their own steak sandwiches. Soon after, Olivieri opened a permanent store (Pat’s King of Steaks) at Ninth Street and Passink Avenue to sell his invention to the masses.
Steak sandwiches have always had grilled onions, but what about cheese? It took another 10 years before Pat’s bored and hungry manager “Cocky Joe” Lorenza threw provolone on a cheesesteak and (as the oft-discussed legend goes) the cheesesteak was born. Cheez Whiz was his invention in 1952, and it wasn’t long before it was adapted into cheesesteaks as well. The popular chicken cheesesteak alternative appeared in his 1980s and is most commonly attributed to Ishka Bull’s on South Street, or the former Billy Bob’s in West Philadelphia.
Note: This article is arranged alphabetically by section.
