The True Story Behind the Philadelphia Cheesesteak
The Philadelphia cheesesteak stands as one of America’s most beloved sandwiches, with a history as rich and layered as its iconic ingredients. What began as a simple street food has certainly evolved into a culinary institution that defines Philadelphia’s food scene and attracts tourists from around the world.
This meaty, cheesy masterpiece has humble origins dating back to the 1930s. Indeed, the history of the cheesesteak reflects the ingenuity of working-class Philadelphians who created something extraordinary from simple ingredients. The Philly cheesesteak, as it’s affectionately known, has sparked fierce loyalties, famous rivalries, and specific ordering etiquette that locals guard passionately.
From the specific cut of beef to the particular roll it’s served on, every element of an authentic cheesesteak matters. Meanwhile, debates rage on about which cheese reigns supreme – Cheez Whiz, provolone, or American. In this deep dive into this sandwich legend, we’ll explore how a quick meal for taxi drivers transformed into an international food phenomenon that continues to represent Philadelphia’s unique cultural heritage.
The humble beginnings of the Philly cheesesteak
The story of America’s most iconic sandwich began not with culinary ambition, but with a simple desire for variety. Unlike many famous foods with disputed origins, the Philadelphia cheesesteak’s birthplace is well-documented.
The hot dog cart that started it all
In 1930, during the Great Depression, brothers Pat and Harry Olivieri operated a modest hot dog stand at the intersection of 9th Street, Wharton Street, and Passyunk Avenue in South Philadelphia. This unassuming cart, situated near the famous Italian Market, would soon become the birthplace of culinary history. At first, the brothers were simply trying to make ends meet – Harry worked as a carpenter while Pat made sleds for additional income. Their hot dog business was steady but unremarkable, catering primarily to local workers and passersby looking for affordable food.
The location proved perfect for their business. South Philadelphia’s Italian Market area was bustling with activity, populated by working-class families and filled with fresh ingredients from local butchers and bakeries. The Olivieri brothers had no idea that their small enterprise would eventually transform into an institution that would define Philadelphia’s culinary identity.
Pat and Harry Olivieri’s lunchtime experiment
The pivotal moment occurred in 1933 when the brothers, admittedly bored with eating hot dogs day after day, decided to try something different for lunch. As the story goes, Pat sent Harry to a nearby butcher to purchase some inexpensive cuts of beef. This spontaneous decision, born from simple lunchtime weariness, would change their lives forever.
Upon returning with the meat, they thinly sliced the steak and placed it on their hot dog grill alongside chopped onions. The brothers then scooped the sizzling mixture onto an Italian roll. The aroma of grilled beef and onions wafting through the air created something far more enticing than their usual hot dog fare. This impromptu creation wasn’t meant to be a new menu item – it was simply the brothers’ lunch.
The first customer and the sandwich’s instant appeal
Before Pat could even take his first bite, a passing cab driver who regularly purchased hot dogs from their stand noticed the appetizing sandwich. Intrigued by the unfamiliar meal, the cabbie asked what Pat was eating. When Pat explained it was just his lunch, the driver insisted on having one for himself.
Despite the brothers’ protests that this wasn’t a menu item but their personal meal, the cabbie was persistent. After taking his first bite, the cab driver was immediately impressed. According to Pat’s King of Steaks’ official history, the driver exclaimed, “Hey… forget ’bout those hot dogs, you should sell these”. He paid ten cents for the sandwich – equivalent to about $2.43 in today’s money.
Word of this delicious new sandwich spread quickly. More customers began requesting the steak and onion combination, and the brothers wisely shifted their business focus. The original “steak sandwich” (as it was first called) featured only beef and onions on a roll – cheese wouldn’t enter the picture until years later. Soon afterward, following the cab driver’s advice, the Olivieris pivoted their business from hot dogs to these new steak sandwiches.
The brothers’ simple experiment had tapped into something special. Pat eventually opened a proper restaurant – Pat’s King of Steaks – across from their original hot dog stand, establishing what would become a Philadelphia institution and the first chapter in the city’s ongoing cheesesteak saga.
When cheese changed everything
Surprisingly, the now-famous Philadelphia cheesesteak existed for nearly a decade without its namesake ingredient. What we now consider essential to this iconic sandwich was actually a later innovation that forever changed how this beloved food would be enjoyed.
The late arrival of provolone
The original sandwich created by the Olivieri brothers in 1930 featured only thinly sliced beef and grilled onions on an Italian roll – no cheese whatsoever. This simple steak sandwich remained cheese-free throughout its early years at Pat’s. It wasn’t until the 1940s that this pivotal ingredient made its first appearance.
According to Pat’s history, a manager named “Cocky Joe” Lorenza at their Ridge Avenue location was the first person to experiment with adding cheese to the sandwich. Provolone was the pioneer cheese, selected for its sharp, tangy flavor profile that complemented the savory beef. This addition transformed the simple steak sandwich into what we now recognize as the “cheesesteak”.
The provolone innovation caught on quickly. Its ability to melt smoothly while maintaining its distinctive flavor made it popular among early customers. Additionally, the melted cheese helped bind the thin slices of steak together, creating a more cohesive sandwich experience.
Cheez Whiz and American cheese enter the scene
The cheesesteak landscape changed dramatically in the 1950s with the introduction of Cheez Whiz, a processed cheese spread first marketed in 1952. Frank Olivieri Sr., nephew of Pat Olivieri, began adding Cheez Whiz at Pat’s South Philadelphia location later that decade.
Interestingly, Frank Olivieri revealed in a 1985 New York Times interview that the real reason for adopting Cheez Whiz wasn’t about flavor but practicality – it was simply faster to apply. The liquid texture allowed sandwich makers to slather it quickly without waiting for cheese slices to melt, increasing production speed during busy periods.
American cheese also emerged as a popular alternative during this period, offering a middle ground between provolone’s sharpness and Cheez Whiz’s creaminess. White American cheese specifically became particularly popular in the Philadelphia region.
The debate over the ‘real’ cheesesteak cheese
Ever since multiple cheese options became available, fierce debates have raged about which makes the most authentic Philadelphia cheesesteak. These disagreements continue even among the most established cheesesteak vendors.
At Pat’s King of Steaks, Cheez Whiz reigns supreme, outselling runner-up American cheese by a ratio of eight or ten to one. Similarly, Geno’s reportedly goes through eight to ten cases of Cheez Whiz daily. Yet Geno’s owner Joey Vento once stated, “We always recommend the provolone. That’s the real cheese”.
Philadelphia Inquirer restaurant critic Craig LaBan weighed in with his assessment: “Provolone is for aficionados, extra-sharp for the most discriminating among them”. Meanwhile, many locals prefer the way Cheez Whiz “melts all inside the nooks and crannies of the bread”.
This cheese controversy extends beyond vendor preferences. As one Reddit commenter noted, “Philadelphians argue about the correct cheese for their steak as much as they argue Bobby Clark or Eric Lindros”. The debate has become so ingrained in local culture that ordering a cheesesteak requires specific terminology, with locals using shorthand like “whiz wit” for Cheez Whiz with onions.
More recently, Cooper Sharp, a pasteurized process American cheese, has been gaining ground as a new option. Made from aged cheddar with higher milkfat content, it offers a sharper and creamier alternative to traditional American cheese.
The rise of rivalries and restaurant legends
At the intersection of 9th Street and Passyunk Avenue, a culinary rivalry unlike any other in America has been simmering for decades. This famous corner in South Philadelphia has become hallowed ground for cheesesteak enthusiasts, as two legendary establishments face off in a battle that transcends mere sandwiches.
Pat’s vs Geno’s: A street corner showdown
The rivalry began in 1966 when Joey Vento boldly opened Geno’s Steaks directly across from Pat’s King of Steaks, an audacious move that created instant tension. This triangular intersection transformed into what locals call “Cheesesteak Corner,” where both establishments stand like boxers in opposite corners, their neon signs glowing like championship belts in the night.
The fundamental difference between these competitors lies in meat preparation—Pat’s chops their steak into bits (the traditional method), whereas Geno’s slices theirs thinly. Nevertheless, both establishments use identical cheese and onions, despite what some out-of-town reviewers might claim. Their proximity has created a tourism phenomenon where visitors frequently conduct their own taste tests, sampling both in a single visit.
Jim’s, John’s Roast Pork, and other icons
Beyond the famous Pat’s-Geno’s showdown, Philadelphia boasts several other legendary cheesesteak institutions. Jim’s Steaks, established in 1939, consistently earns praise from both tourists and discerning locals. The original West Philly location closed in 2019 but reopened under new ownership as Jim’s West in 2023, earning “Best New Dish in Philadelphia” recognition from Eater.
John’s Roast Pork, operating since 1930, began when Domenico Bucci started selling sandwiches to local laborers. Despite its name, John’s has earned substantial recognition for its cheesesteaks, including being named the city’s best by Philadelphia Inquirer food critic Craig LaBan. The establishment received the prestigious James Beard “America’s Classics” award in 2006.
Other notable contenders include Dalessandro’s Steaks (opened 1960), Steve’s Prince of Steaks (founded 1980), and Angelo’s Pizzeria South Philly.
The role of media and celebrity endorsements
Media coverage and celebrity endorsements have fueled Philadelphia’s cheesesteak culture. The rivalry intensified in 1976 when Rocky featured Pat’s, reportedly irritating Geno’s owner. Furthermore, the original Pat’s-Geno’s feud appeared on Dr. Phil in 2009 for a staged “therapy” session.
Celebrity endorsements continue influencing business; when Eagles quarterback Jalen Hurts mentioned his favorite cheesesteak spot, that establishment saw business double. Philadelphia native Bradley Cooper passionately defended John’s Roast Pork as the city’s best cheesesteak during a talk show appearance. Moreover, the filming of Creed featured Michael B. Jordan visiting John’s Roast Pork, which appeared in the movie.
These establishments have become more than restaurants—they represent Philadelphia’s identity. Though locals might claim Pat’s and Geno’s are “tourist traps,” most Philadelphians maintain fierce loyalty to their preferred cheesesteak vendor, creating a sandwich culture that defines the city itself.
What makes a cheesesteak authentic?
Creating an authentic Philadelphia cheesesteak requires careful attention to specific ingredients and techniques that locals have perfected over decades. Beyond just a sandwich, this iconic food represents culinary traditions that Philadelphians guard with fierce pride.
Choosing the right cut of beef
Ribeye stands as the undisputed champion of cheesesteak meats. This well-marbled cut stays juicy and tender even when cooked well-done on a flat top grill. The high intramuscular fat melts during cooking, keeping the meat moist and flavorful. For the authentic experience, the ribeye must be sliced paper-thin—often partially frozen beforehand to achieve the perfect thinness. This technique allows the meat to cook quickly while remaining tender.
Primarily, authentic shops in Philadelphia use freshly sliced ribeye, although some acceptable alternatives include top sirloin or thinly sliced chuck roast for more budget-friendly options. However, tougher cuts like flank steak or brisket should be avoided as they become chewy in the final sandwich.
The importance of the roll
“It’s all hinged upon the bread,” explains Frank Olivieri, current owner of Pat’s King of Steaks and great-nephew of founder Pat Olivieri. The ideal roll requires a delicate balance—slightly crusty exterior with a soft, chewy interior that can withstand juicy fillings without becoming soggy.
Traditionally, Amoroso rolls reign supreme in Philadelphia. This family-owned bakery, established in 1904, produces rolls with the perfect texture combination that complements the sandwich’s other ingredients. Other respected local bakery options include Liscio’s and Sarcone’s, each with devoted followers.
Toppings: onions, peppers, mushrooms, and more
Onions remain the most traditional topping—caramelized until sweet yet still maintaining some texture and bite. Unlike fully caramelized onions, authentic cheesesteak onions are simply chopped and griddled until glossy and browned.
Bell peppers and mushrooms, although not featured on the original sandwich, have become common additions at many establishments. Purists might argue these are inauthentic, yet many shops now offer them alongside more creative options like pizza sauce, hot cherry peppers, or jalapeños.
Ordering like a local: ‘wit’ or ‘witout’
Understanding Philadelphia’s cheesesteak lingo proves essential for visitors. The classic ordering method involves two key decisions: cheese type and whether you want onions.
First, specify your cheese preference—”Whiz” (Cheez Whiz), “American,” or “Provolone”. Next, indicate if you want onions by saying either “wit” (with onions) or “witout” (without onions). Therefore, a complete order sounds like “Whiz wit” or “Provolone witout”.
Notably, all authentic cheesesteaks are cooked well-done—unlike other steak preparations, you’ll never be asked how you want it cooked. Understanding these ordering customs helps you navigate the experience like a true Philadelphia local.
How the cheesesteak went global
What began on a South Philadelphia street corner has expanded to menus worldwide, making the Philadelphia cheesesteak a global food phenomenon that transcends its humble origins.
From Philly to the world: Charleys and beyond
Charleys Philly Steak exemplifies the sandwich’s international success, operating over 890 locations globally with plans to surpass 1,000 stores within the next few years. The franchise’s ambitious goal of reaching 3,000 stores demonstrates the enduring appeal of this Philadelphia creation. This remarkable growth—approximately 100 new stores annually in recent years—speaks to the cheesesteak’s commercial viability beyond its birthplace.
Creative spins: vegan, chicken, and pizza cheesesteaks
The cheesesteak’s adaptability has fueled its ongoing popularity. Innovative chefs have created Filipino-style cheesesteaks with calamansi lime and soy sauce, Ethiopian versions with berbere spices, Jamaican jerk variations, and even oxtail cheesesteaks. Vegetarian adaptations using seitan or mushrooms have successfully captured the original’s texture and seasoning. Likewise, major chains like Papa John’s have introduced cheesesteak pizzas, yet another creative evolution.
Cultural pride and culinary identity
Despite global variations, Philadelphians maintain that authentic enlightenment about cheesesteaks only happens within city limits. The sandwich symbolizes the classic American immigrant success story—Pat Olivieri’s Italian-American innovation combining elements of his heritage with American ingredients. Today, immigrant families continue this tradition, with Vietnamese, Greek, and Korean proprietors adding subtle influences while respecting the sandwich’s core identity.
Nothing Compares To The Philadelphia Cheesesteak
From humble beginnings at a Depression-era hot dog cart to international franchise menus, the Philadelphia cheesesteak tells a uniquely American success story. Pat and Harry Olivieri’s simple lunch experiment has certainly transformed into one of the most recognizable sandwiches in the world. The cheesesteak stands as a testament to Philadelphia’s working-class ingenuity and culinary creativity.
Despite its global reach, the heart of cheesesteak culture still beats strongest at the intersection of 9th Street and Passyunk Avenue, where Pat’s and Geno’s continue their decades-long rivalry. Their competition, alongside establishments like Jim’s Steaks and John’s Roast Pork, has undoubtedly elevated this sandwich to legendary status.
Beyond Philadelphia, countless adaptations have emerged, though locals will surely argue nothing compares to an authentic “whiz wit” ordered properly on Philly soil. The precise combination of thinly sliced ribeye, perfectly textured Amoroso roll, and properly melted cheese creates a culinary experience that transcends its simple ingredients.
The Philadelphia cheesesteak represents more than just a popular sandwich. Additionally, it embodies a city’s character – unpretentious, straightforward, and memorable. While debates about cheese preferences and favorite vendors will likely continue for generations, one thing remains clear: this iconic sandwich has secured its place as an enduring symbol of Philadelphia’s unique contribution to American food culture.