The Philly cheesesteak isn’t just a sandwich; it’s a cultural icon! Born in Philadelphia, this mouthwatering masterpiece has become beloved across the country. But what exactly makes a Philly cheesesteak traditional? Is it the thinly sliced steak, the gooey cheese, or the soft hoagie roll? Well, it’s all of the above — and then some! In this guide, we’ll break down the essentials of a real Philly cheesesteak, explore its fascinating history, and give you a taste of Philly tradition. Whether you’re a foodie or just plain hungry, you’ll love learning about this classic comfort food.
Table of contents
The Origin of the Philly Cheesesteak
Ah, the Philly cheesesteak — it’s the kind of sandwich that makes your mouth water just thinking about it. But have you ever wondered where this beautiful creation came from? I know I did the first time I sunk my teeth into one. Turns out, its origin story is just as rich as its flavor.
So, here’s the deal: back in the 1930s, there was a guy named Pat Olivieri. Pat ran a hot dog stand in South Philadelphia. Now, this wasn’t just any day — this was the day Pat decided he was tired of eating hot dogs (hey, even the best food can get boring). So, he tossed some thinly sliced beef on his grill, cooked it up with a little love, and slapped it onto a roll. Sounds simple, right? It was, but simplicity is what makes the cheesesteak legendary.
Here’s where the magic happened: a taxi driver, smelling that sizzling steak, pulled up and asked Pat what was cooking. Being the generous soul that he was, Pat handed over the first-ever Philly steak sandwich. The taxi driver loved it. “Forget hot dogs,” he supposedly said. “You should sell these!” That’s exactly what Pat did. Word spread, and before you knew it, the humble steak sandwich was the talk of the town.
But wait — where’s the cheese? That came a little later. The story goes that Cheese Whiz (yes, the gooey, melty kind) was introduced as the first iconic cheese topping in the 1950s. Some folks claim provolone was the original choice, but Philly purists will tell you Cheese Whiz reigns supreme. Either way, once the cheese got involved, the cheesesteak took on a life of its own.
Fast-forward a few decades, and Pat Olivieri had himself a bustling little spot called Pat’s King of Steaks, still operating today. Of course, there’s also Geno’s Steaks — Pat’s fiercest rival right across the street. Don’t even ask a local which one’s better unless you’re ready for a heated debate!
Over time, the cheesesteak went from a South Philly staple to a national obsession. You can now find cheesesteaks in just about every corner of America, but nothing beats grabbing one in Philly. There’s something about biting into that hot, cheesy, perfectly greasy sandwich with the city skyline in view — it just hits differently.
Ingredients of a Traditional Philly Cheesesteak
Now, let’s talk about what makes a cheesesteak “traditional.” Spoiler: it’s all about the simplicity of the ingredients.
The Meat:
The star of the show is thinly sliced ribeye steak. Why ribeye? It’s tender, flavorful, and has just the right amount of fat to keep things juicy when it cooks down. You don’t want tough, chewy meat ruining the vibe here. The key is slicing it super thin, which lets it cook quickly and evenly on the griddle. Trust me — this is no place for shortcuts like ground beef.
The Cheese:
This is where opinions start to divide. The most traditional cheese? Cheese Whiz. It melts perfectly and adds that creamy, salty, over-the-top goodness that takes a cheesesteak from “good” to epic. If Cheese Whiz isn’t your thing, you’ve got options:
- Provolone: Adds a sharper, more grown-up flavor.
- American Cheese: Creamy and mild, perfect for picky eaters.
I’m a Cheese Whiz fan myself, but hey, no judgment here.
The Bread:
If the meat’s the star, the bread is the stage that holds it all together. A soft, crusty Italian hoagie roll is non-negotiable. The most iconic rolls come from Amoroso’s Bakery in Philly — they’re light, chewy, and sturdy enough to soak up all that juicy goodness without falling apart. A soggy roll is not the move here.
The Toppings:
Philly cheesesteaks keep it simple. The most common topping? Fried onions (or “wit onions” if you’re ordering in Philly). That’s it. You won’t see lettuce, tomatoes, or mayo on a real cheesesteak — this isn’t a hoagie. Keep it classic, and you won’t go wrong.
How a Traditional Philly Cheesesteak is Made
So, you’ve got your thinly sliced ribeye, your gooey cheese (Cheese Whiz, anyone?), and that perfect hoagie roll sitting on the counter. Now what? Let’s talk about turning those humble ingredients into a traditional Philly cheesesteak. Spoiler alert: it’s not as complicated as you think — but there’s definitely a method to the madness.
Step 1: Sauté the Steak on a Griddle
Here’s the thing — a real Philly cheesesteak is cooked on a flat-top griddle. That’s non-negotiable. Why? Because a griddle cooks the steak evenly and lets all those juices mingle, creating that rich, savory flavor. If you don’t have one, a cast-iron skillet works as a decent substitute.
Start by heating the griddle (or skillet) over medium-high heat. While it heats up, toss your thinly sliced ribeye onto the surface. The key here is to break up the meat as it cooks. Use a metal spatula to chop and flip the steak, keeping it in constant motion. This is where you’ll see that magic happen — the fat starts to render, the edges crisp up, and the smell… chef’s kiss.
Pro Tip: Don’t overcook the steak! You want it juicy and tender, not dried out. Keep it moving, and you’ll be golden.
Step 2: Melt the Cheese into the Steak
Once the steak is about 90% cooked, it’s time for the cheese. If you’re a Cheese Whiz fan (like me), you’ll want to heat it separately so it’s easy to drizzle. For provolone or American cheese, lay the slices right on top of the steak while it’s still on the griddle.
Here’s where things get fun: grab your spatula and gently mix the melting cheese into the steak. The goal is to create a gooey, cheesy masterpiece that’s perfectly balanced in every bite. Don’t stress if it’s messy — that’s the point. A good cheesesteak isn’t supposed to look pristine.
Step 3: Assemble the Sandwich
Now, take your soft Italian hoagie roll — and this part is critical — split it open and place it directly over the steak and cheese. Let it sit for 15–30 seconds so it soaks up all the flavors.
Once you’re ready, use your spatula to scoop the steak-and-cheese mixture straight into the roll in one clean motion. You’ll know you did it right if you get a little cheese and grease dribbling down the sides. Don’t worry — that’s what napkins are for.
Why the Flat-Top Griddle is Key
I know, I know. Some folks try to make a cheesesteak in a regular frying pan, but it’s not the same. A flat-top griddle lets you cook the steak evenly, melt the cheese directly into the meat, and scrape up all those little crispy bits. That’s where the flavor lives, my friends.
And here’s the real secret: when you cook on a griddle, you’re not just making food — you’re recreating that classic Philly experience. A cheesesteak cooked on anything else? It’s just a steak sandwich.
Once you’ve assembled your sandwich, there’s only one thing left to do: take a big bite and enjoy. If you’ve done it right, the meat will be tender, the cheese perfectly melted, and the roll soft but sturdy enough to hold it all together. It’s simple, messy, and completely irresistible.
As they say in Philly, “If it ain’t dripping, it ain’t worth eating.”
What Makes a Philly Cheesesteak “Authentic”?
There’s a reason why people get real touchy about what makes a Philly cheesesteak “authentic.” It’s not just a sandwich — it’s a Philly tradition. To earn that “authentic” title, simplicity is the name of the game.
First and foremost, an authentic Philly cheesesteak sticks to the basics: thinly sliced ribeye, melty cheese (usually Cheese Whiz, provolone, or American), and a soft hoagie roll. That’s it. No lettuce. No tomatoes. No mayo. Don’t even think about adding avocado or sriracha aioli — this isn’t a trendy sandwich shop in Brooklyn; it’s Philly. Cheesesteaks are about hearty, straightforward flavors, not fussy add-ons. Keep it classic, and you’ll keep it real.
Another thing that makes a cheesesteak truly Philly? Staying true to tradition. The sandwich was born on a flat-top griddle, and that’s where it should stay. A cheesesteak cooked any other way — say, on a grill or in a slow cooker — just doesn’t have the same vibe. Cooking on a griddle allows the steak to brown evenly, meld with the cheese, and pick up all those delicious crispy bits. Tradition matters, even if you’re making it at home.
Now let’s talk about those “regional variations.” You know the ones I mean. I’ve seen “cheesesteaks” with mushrooms, peppers, BBQ sauce, or even — brace yourself — Swiss cheese. Look, I love a creative sandwich as much as the next person, but those aren’t Philly cheesesteaks. They’re steak sandwiches in disguise. True cheesesteaks don’t need fancy twists. The magic is in their simplicity and balance: tender steak, gooey cheese, and bread that’s just soft enough to soak it all up.
At the end of the day, what makes a Philly cheesesteak “authentic” is respect. Respect for the ingredients, respect for the method, and respect for the tradition that’s been going strong since the 1930s. If you stray too far, you’re not making a cheesesteak — you’re just making lunch.
Popular Places to Get a Traditional Philly Cheesesteak
If you want the real deal, you’ve gotta go to Philly. The city is loaded with legendary cheesesteak spots, but a few stand out as must-visit icons.
Pat’s King of Steaks
Let’s start where it all began. Pat’s King of Steaks, founded by Pat Olivieri in 1930, is the birthplace of the cheesesteak. This South Philly institution still serves them up hot, greasy, and exactly how they should be. If you’re visiting, here’s a tip: know how to order. Saying “one Whiz wit” (that’s Cheese Whiz with onions) will make you sound like a local.
Geno’s Steaks
Right across the street from Pat’s is its fiercest rival, Geno’s Steaks. Open since 1966, Geno’s quickly became just as iconic as its neighbor. The neon lights and bold signage might catch your eye, but the cheesesteak is what’ll keep you coming back. People in Philly take sides — Team Pat’s or Team Geno’s — but honestly, you can’t go wrong with either.
Jim’s Steaks
If you’re in the mood for a slightly different vibe, head to Jim’s Steaks on South Street. It’s another Philly favorite, known for its perfectly cooked ribeye and classic toppings. Pro tip: Jim’s has a reputation for long lines, so bring your patience (and maybe a snack).
Dalessandro’s Steaks
Ask any local where to get a great cheesesteak, and you’ll probably hear about Dalessandro’s. Located in Roxborough, it’s a bit off the beaten path but well worth the trip. Dalessandro’s is famous for its heaping portions of finely chopped steak and generous cheese. Some folks argue it’s the best in the city — and I can’t say they’re wrong.
Each of these spots has its loyal fans and unique flair, but one thing’s for sure: you haven’t had a real Philly cheesesteak until you’ve had one from Philly.
Tips for Making a Traditional Philly Cheesesteak at Home
Now, I’ll be honest: making a great cheesesteak at home takes a little practice, but once you nail it, it’s so worth it. Here’s what I’ve learned from my own kitchen adventures:
1. Source the Right Ingredients
- Ribeye steak is the gold standard. If you can’t find ribeye, look for another tender, well-marbled cut like sirloin.
- Cheese Whiz is the most traditional choice, but you can use provolone or American cheese if you prefer.
- Don’t skimp on the bread. A soft Italian hoagie roll (like Amoroso’s) is key. If you can’t find one, try a French roll — but steer clear of anything too crusty or dense.
2. Essential Tools
- A flat-top griddle is the best tool for the job. If you don’t have one, a large cast-iron skillet works just fine.
- A sharp knife is crucial for slicing the steak paper-thin. If you’re struggling, freeze the steak for about 30 minutes before slicing — it makes the job way easier.
- A sturdy metal spatula will help you chop, flip, and mix the steak like a pro.
3. Tips for Perfect Steak and Melted Cheese
- Chop the steak as it cooks. Use your spatula to break it into small, even pieces — this is what gives the meat its signature texture.
- When the steak’s almost done, add the cheese directly to the meat and let it melt. For Cheese Whiz, heat it separately and drizzle it over the top.
- Don’t overcook the meat. It should be tender and juicy, not tough or dry. Keep a close eye on it, and take it off the heat as soon as it’s done.
Making a cheesesteak at home isn’t complicated, but it does take attention to detail. Keep it simple, stick to tradition, and trust the process — you’ll be biting into a homemade masterpiece in no time.
A traditional Philly cheesesteak is a simple yet legendary sandwich that celebrates quality ingredients and timeless technique. From its ribeye steak and gooey cheese to its soft hoagie roll, this beloved dish holds a special place in food history. Whether you’re grabbing one at Pat’s or whipping up your own version at home, remember: simplicity is the secret. Now it’s time to take a bite of Philly tradition!
