Philadelphia Cheesesteak

The story of the Philly cheesesteak begins in the 1930s with Pat Olivieri, a South Philadelphia hot dog vendor seeking something new for lunch. Pat slapped some thinly sliced steak on his grill, added onions, and put the mixture on a roll, unwittingly inventing what would become a Philadelphia legend. Cheese joined the equation later, with Cheez Whiz, provolone, and American cheese eventually becoming the city’s favorite toppings. Today, the cheesesteak is a point of pride and debate—everyone has a favorite shop, secret spice, or preferred cheese.

A true Philly cheesesteak starts with high-quality ingredients. Traditionally, you’ll find thinly sliced ribeye beef, cooked on a flat top and finely chopped on the grill. The cheese—whether classic Cheez Whiz, creamy American, or gooey provolone—melts right into the meat. The sandwich is piled onto a long, soft roll (often from local bakeries like Amoroso’s), then customized “wit” or “witout” fried onions. Optional toppings include sautéed mushrooms, sweet or hot peppers, and sometimes even a light smear of mayo.