Backgrounder

Cheesesteak 101: A Primer On The Who, What, Where And Whiz Of Philly Cheesesteaks

PHILADELPHIA, May 24, 2006 Here in Philly, cheesesteaks are a civic icon, a tourist draw and a cultural obsession. Often imitated around the world, the cheesesteak is rarely duplicated successfully outside of Philadelphia. So what is an authentic cheesesteak and where did it come from? Here’s the lowdown on this region’s favorite sandwich.

Geno's Steaks

Photo by M.L. Abbott

What is a Cheesesteak?:
A cheesesteak is a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Generally, the cheese of choice is Cheez Whiz, but American and provolone are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include fried onions, sautéed mushrooms, ketchup and hot or sweet peppers. Some sandwich shops also offer a cheesesteak hoagie, a hybrid version that combines the cheesesteak with cold hoagie dressings like lettuce, tomato and mayonnaise. Cheesesteaks are fast, portable and readily available at steak shops, delis, food trucks, pizzerias and even some high-end restaurants throughout the region.

Cheesesteak History:
The cheesesteak made its official debut in 1930. Pat Olivieri was a South Philadelphia hot dog vendor who one day decided to put some beef from the butcher on his grill. A taxicab driver noticed the alluring aroma and asked for his own steak sandwich. The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon after, Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe. Today, Pat’s grills are sizzling 24 hours a day, as are Geno’s, the rival shop across the street. For 40 years, the two shops have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak.

How to Order a Cheesesteak:
Cheesesteak consumption has its own etiquette. When ordering, there are two critical questions to answer: First, what kind of cheese do you want? (Whiz? Provolone? American?) Second, do you want onions? (“Whiz wit?”) The correct way to respond is “Wit” for “Yes, I would like Whiz and onions,” or “Widout” for “No, just the cheese.” Then, ask for any other toppings or condiments you desire. Be forewarned: Lines are long, patience is tested, and if you don’t have your order and money ready to go, you might be sent to the back of the queue.

Best Places to Find a Cheesesteak:
Nearly every pizza shop on any corner of every neighborhood in the city serves up the mouth-watering delicacy. Here are a few notable Center City and South Philadelphia spots:

Center City:

• Chic steakhouse Barclay Prime dishes out what is the city’s, and most likely, the world’s most expensive cheesesteak, gussying up the original template with ingredients like Kobe beef and truffles. 237 S. 18th Street, (215) 732-7560, www.starr-restaurant.com
• More famous for its creative menu of hoagies, Campo’s Deli cooks up a respectable traditional cheesesteak, and they ship to other cities as well. 214 Market Street, (215) 923-1000, www.phillyhoagie.com
• Jim’s Steaks has multiple locations, but the classic smell of fried onions wafting down South Street makes that location the most memorable. 400 South Street, (215) 928-1911, www.jimssteaks.com
• Rick’s Philly Steaks is a third-generation spinoff of Pat’s, started by the “Prince of Steaks” Rick Olivieri, who brought his cheesesteak savvy to the Reading Terminal Market. 12th & Arch Streets, (215) 925-4320, www.rickssteaks.com
• Founded in 2000, Sonny’s Famous Steaks offers a fresh, healthier take on the recipe, frying the meat in its own juices rather than in oil. 228 Market Street. (215) 629-5760, www.sonnysfamoussteaks.com
• Tony Luke Jr.’s is the Center City version of the original, with steak and pork sandwiches promptly served up for a weekday lunch crowd. 118 S. 18th Street, (215) 568-4630

South Philadelphia:

• Cosmi’s Deli is a relative newcomer among the cheesesteak contenders, winning recent accolades from Philadelphia magazine. 1501 S. 8th Street, (215) 468-6093
• It may be across the street from the oldest cheesesteak joint in town, but Geno’s Steaks is a formidable competitor going roll-for-roll with Pat’s for more than four decades. 1219 S. 9th Street, (215) 389-0659, www.genosteaks.com
• A small shack amidst shopping plazas, John’s Roast Pork is frequently cited as one of the city’s top steak spots. Its secret weapon? A crusty seeded roll. 14 Snyder Avenue, (215) 463-1951
• The original home of the cheesesteak, Pat’s King of Steaks is still owned and operated by the Olivieri family. 9th Street & Passyunk Avenue, (215) 468-1546, www.patskingofsteaks.com
• Visit Shank’s and Evelyn’s luncheonette for a highly reputed cheesesteak and an old-school South Philly experience. 923 S. 10th Street, (215) 629-1093
• Every sandwich at the award-winning Tony Luke’s is worth ordering, and they taste even better during a game at the nearby sports complex. 39 E. Oregon Avenue. (215) 551-5725, www.tonylukes.com

The Greater Philadelphia Tourism Marketing Corporation (GPTMC) makes Philadelphia and The Countryside™ a premier destination through marketing and image building that increases business and promotes the region’s vitality. For more information about travel to Philadelphia, visit www.gophila.com or call the Independence Visitor Center, located in Independence National Historical Park, at (800) 537-7676.

Note to Editors: For photos of Greater Philadelphia, visit our Photo Gallery. On the pressroom, you can also subscribe to RSS feeds to receive updates on topics that are specifically of interest to you: What’s New, Dining, Events, Seasonal Travel, Hotel Packages and Tourism Research.

CONTACT:

Donna Schorr, GPTMC
(215) 599-0782, donna@gptmc.com

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