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EVERYTHING YOU NEED TO KNOW ABOUT ORIGINAL PHILLY CHEESESTEAK SANDWICHES
A Philly cheesesteak is a sandwich made of thinly sliced ribeye beef griddled and piled onto a long hoagie roll, then topped with melted cheese, traditionally Cheez Whiz, provolone, or American. Invented in 1930s South Philadelphia, it can be ordered “wit” or “witout” grilled onions and is one of America’s most iconic regional sandwiches. It even has its own holiday: National Cheesesteak Day is March 24. Here is everything you need to know, plus where to get an authentic one shipped nationwide.
What Makes a Philly Cheesesteak Special?
What makes a Philadelphia cheesesteak special is the beef, and the way that it plays with the cheese, onions, and bread to become a cohesive whole that’s better than the sum of its parts. Ribeye is the best meat for a cheesesteak, because it is a cut that won’t lose its flavor when grilled well-done. Plus, ribeye is tender and its fat content will melt in your mouth.
It’s important to use high quality ingredients, including stuffing the split roll with a generous amount of thinly sliced ribeye. Add some cheese, onions, and love, and you have the best sandwich ever.
What Is On a Real Philly Cheesesteak?
A real Philly cheesesteak has just three core ingredients, plus one optional topping. The ingredients are simple, but together they make one incredibly tasty sandwich. An authentic Philly cheesesteak includes:
- Beef: thinly sliced ribeye (or frozen chipped beef), cooked on a hot flat-top griddle until well done
- Roll: a torpedo or submarine roll, firm outside and soft inside
- Cheese: melted American, provolone, or Cheez Whiz
- Optional: grilled chopped white onions
To order like a true Philadelphian, keep these traditions in mind:
- Ordering lingo: ask for a cheesesteak “wit” for onions, or “witout” to skip them
- Cheese rule: stick to American, provolone, or Cheez Whiz, never Swiss (a mistake politician John Kerry famously made at Pat’s King of Steaks)
- The Philadelphia lean: to eat a drippy Whiz cheesesteak without staining your clothes, lean forward, prop your arms on the table, and bring your face to the sandwich
What’s the Difference Between a Philly Cheesesteak and a Regular Cheesesteak?
The difference between a Philly cheesesteak and a regular cheesesteak is the use of “Philly” in the name – the two are otherwise basically synonymous. Purists may argue that a true Philly cheesesteak must be made in Philadelphia and have ribeye served on a Torpedo roll that is firm on the outside and soft on the inside. The roll is not toasted.
Sandwiches served in Philadelphia and elsewhere that include steak, cheese, onions, and other toppings like hot or sweet peppers and mushrooms are considered cheesesteaks (there are plenty of variations as well, like the pizza cheesesteak with tomato sauce and mozzarella). A sandwich with just sliced ribeye wit or witout onions is a steak sandwich. Cheesesteak lovers in Philly and elsewhere may also add condiments like ketchup or Sriracha.
What Kind of Meat Is in a Philly Cheesesteak?
Traditionally, a Philly cheesesteak is made with sliced beef, particularly ribeye, which is sliced super thin and cooked on a griddle. Many cheesesteak shops also offer chicken cheesesteaks, made with sliced chicken breast instead of beef.
Read More: Pastrami vs Corned Beef
When Were Cheesesteaks Invented?
The original Philly cheesesteak was invented in the 1930s. Brothers Pat and Harry Olivieri, who owned a hot dog stand in South Philadelphia, decided to mix it up one day. Instead of grilling hot dogs, they sliced up some beef and grilled it along with onions. Then, they stuffed it on a roll.
Their creation’s aroma immediately attracted the attention of a taxi driver who frequently bought hot dogs from the brothers. He requested the steak sandwich and one of the most iconic sandwiches ever was born.
It wasn’t until a couple decades later when cheese was added, transforming the Philly steak sandwich to the Philly cheesesteak. This might explain why some of the most famous Philly cheesesteak shops just have the word “steak” in their names.
“Cocky” Joe Lorenzo, an employee at Pat’s King of Steaks, is credited with adding Provolone to a steak sandwich in the 1950s, birthing the Philly cheesesteak. Cheez Whiz, the bright orange processed cheese product in a jar, was invented in 1953. It became one of a trio of acceptable cheeses to add to this mega meat sandwich.
Most Famous Cheesesteaks
One of the most recognizable sandwiches in the world comes from City of Brotherly Love. Savor food love from Philly with the top cheesesteak makers in Philadelphia.
Out of This World Cheesesteaks: Pat’s King of Steaks
Pat’s King of Steaks is the inventor of Philadelphia’s most iconic culinary creation. Legend has it, brothers and hot dog stand owners Pat and Harry Olivieri slapped some sliced beef and onions onto the grill instead of the usual hot dog and the rest is history.
Authentic Cheesesteaks: Jim’s Steaks
Since 1939, Jim’s Steaks has been serving its legendary sandwiches from the same 62nd Street location. Each 12-inch sandwich is piled high with thinly sliced meat that is juicy and delicious. Each made-to-order sandwich is an authentic taste of Philly.
Pure Philly Perfection: Joe’s Steaks
Since its founding by Samuel Sherman in 1949, Joe’s Steaks has become a Philly cheesesteak institution in Northeast Philadelphia. The sandwiches are made to order. Each sandwich is made with ribeye steak sliced in-house and topped with American cheese, provolone or Whiz, and served “wit” or “witout” onions.
Read More: The Best Philly Cheesesteaks
Philly Cheesesteak FAQs
The three traditional choices are Cheez Whiz, provolone, and American. Cheez Whiz is the classic Philly favorite for its gooey texture, while provolone offers a sharper, more savory flavor and American melts smooth and mild. Swiss is famously frowned upon.
It refers to onions. Ordering a cheesesteak “wit” means with grilled onions, and “witout” means without. It is the traditional Philly way to order at the counter.
A true Philly cheesesteak is served on a long Italian hoagie or torpedo roll that is firm on the outside and soft on the inside. In Philadelphia, many shops use rolls from Amoroso’s or Liscio’s bakeries.
The original cheesesteak had no cheese at all. It was simply grilled thinly sliced beef and onions on a split-top roll. Cheese was not added until a couple of decades later, which is why some of Philadelphia’s most famous shops still have only “steak” in their names.
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