The Philly cheesesteak. Just the name conjures images of sizzling beef, melted cheese, and a long, crusty roll. It’s a culinary icon, a symbol of Philadelphia itself, and a food that inspires passionate debate. But where exactly did this legendary sandwich originate? While variations abound, the accepted origin story points definitively to one place: Pat’s King of Steaks in South Philadelphia.
The Birth of a Legend: Pat’s King of Steaks
The year was 1930. Brothers Pat and Harry Olivieri owned a hot dog stand near the Italian Market in South Philadelphia. The exact details of the sandwich’s creation are shrouded in a bit of legend, but the most widely accepted story goes like this: Pat was tired of eating hot dogs. He decided to grill some thinly sliced beef and put it on an Italian roll.
A cab driver, passing by, caught a whiff of the tantalizing aroma and asked to try the new creation. He loved it. He suggested Pat ditch the hot dogs and focus on this new beef sandwich. And so, the steak sandwich was born.
Initially, cheese wasn’t part of the equation. The original sandwich was simply steak on a roll. However, as the story continues, cheese was later added at the request of a customer, forever changing the landscape of Philadelphia cuisine.
It’s important to emphasize that Pat’s King of Steaks wasn’t always the bustling cheesesteak destination it is today. It started small, a humble hot dog stand that evolved into something much bigger. The Olivieri brothers, through their ingenuity and perhaps a touch of serendipity, stumbled upon a recipe that would capture the hearts (and stomachs) of Philadelphians and, eventually, the world.
Cheesesteak Evolution: The Addition of Cheese
The addition of cheese is a crucial part of the cheesesteak story. While the initial steak sandwich was a hit, the creamy, melty goodness of cheese elevated it to another level. There are varying accounts of who specifically first requested cheese, but the popular consensus is that it was at the suggestion of a customer sometime in the 1940s.
The choice of cheese itself has also evolved over time. While provolone was likely the original cheese used, today, Whiz (Cheez Whiz) is arguably the most iconic and most frequently requested cheese topping. Other popular options include provolone (both mild and sharp), American cheese, and even mozzarella.
The “Whiz wit” versus “Whiz witout” debate is a cornerstone of the cheesesteak experience. Ordering “Whiz wit” means you want your cheesesteak with Cheez Whiz and onions. “Whiz witout” means you want it with Cheez Whiz and no onions. Understanding this simple phrase is essential for navigating the cheesesteak culture of Philadelphia.
The evolution of the cheesesteak is a testament to the power of customer feedback and culinary experimentation. What started as a simple steak sandwich transformed into a customizable culinary masterpiece, with cheese playing a pivotal role in its success.
Pat’s vs. Geno’s: The Rivalry That Defines a City
No discussion of the Philly cheesesteak is complete without mentioning the legendary rivalry between Pat’s King of Steaks and Geno’s Steaks. Geno’s, located directly across the street from Pat’s, was founded in 1966 by Joey Vento. This proximity, coupled with differing styles and loyal customer bases, has fueled a decades-long rivalry that is as much a part of the cheesesteak experience as the sandwich itself.
The rivalry isn’t just about taste; it’s about tradition, personality, and even politics. Both establishments have their fiercely loyal fans who swear by their respective cheesesteaks.
- Some prefer the classic, no-frills approach of Pat’s, while others favor the more elaborate and visually striking cheesesteaks of Geno’s.
The competition between Pat’s and Geno’s has undoubtedly contributed to the popularity and enduring appeal of the Philly cheesesteak. It’s a rivalry that draws tourists, fuels local pride, and provides endless fodder for debate. Regardless of which side you’re on, the fact remains that both Pat’s and Geno’s have played a significant role in shaping the cheesesteak culture of Philadelphia.
Beyond Pat’s and Geno’s: The Cheesesteak Landscape Today
While Pat’s and Geno’s remain iconic and popular destinations, the Philly cheesesteak scene has expanded far beyond their corner of South Philadelphia. Countless restaurants, delis, and food trucks throughout the city now offer their own variations of the classic sandwich.
From gourmet cheesesteaks with artisan cheeses and exotic toppings to more traditional iterations that stay true to the original recipe, there’s a cheesesteak for every palate in Philadelphia.
Some establishments pride themselves on using high-quality beef, while others focus on the perfect cheese-to-steak ratio. Some offer creative twists, while others stick to the classic formula. The diversity of the cheesesteak landscape is a testament to its enduring popularity and its ability to adapt to changing tastes.
Exploring the cheesesteak options beyond Pat’s and Geno’s is an essential part of the Philadelphia experience. It allows you to discover hidden gems, sample unique variations, and form your own opinion on what constitutes the perfect Philly cheesesteak.
The Key Ingredients: What Makes a Cheesesteak a Cheesesteak?
While variations abound, there are certain essential ingredients and characteristics that define a Philly cheesesteak. These include:
- Thinly Sliced Steak: The beef must be thinly sliced, typically ribeye or top round. This allows it to cook quickly and evenly, resulting in a tender and flavorful sandwich.
- A Crusty Roll: A sturdy, crusty roll is essential for holding the ingredients together and providing a satisfying textural contrast to the soft steak and melted cheese.
- Melted Cheese: Whether it’s Whiz, provolone, American, or another variety, the cheese must be melted to perfection, creating a creamy and gooey layer of flavor.
- Onions (Optional): While not mandatory, sautéed onions are a common and popular addition to a cheesesteak, adding a touch of sweetness and complexity.
Beyond these core ingredients, other common additions include peppers (bell peppers, hot peppers), mushrooms, and even pizza sauce. However, purists will argue that the classic combination of steak, cheese, and onions is all that’s needed for a truly authentic Philly cheesesteak experience.
The quality of the ingredients is also crucial. Using high-quality beef, fresh rolls, and flavorful cheese will undoubtedly elevate the cheesesteak to another level.
The Cheesesteak in Popular Culture
The Philly cheesesteak has transcended its humble origins to become a cultural icon, frequently featured in movies, television shows, and books. It’s often used as a shorthand for Philadelphia itself, representing the city’s working-class roots and its culinary traditions.
From Rocky Balboa famously devouring a cheesesteak in the original “Rocky” movie to countless other appearances in popular media, the cheesesteak has solidified its place in the collective consciousness. It’s a food that is instantly recognizable and universally associated with Philadelphia.
The cheesesteak’s popularity in popular culture has undoubtedly contributed to its global appeal. It’s a food that people around the world associate with Philadelphia, and it’s often on the must-try list for visitors to the city.
The enduring appeal of the cheesesteak lies not only in its delicious flavor but also in its cultural significance. It’s more than just a sandwich; it’s a symbol of Philadelphia, a testament to the power of culinary innovation, and a reminder that sometimes, the simplest things in life are the most satisfying.
Conclusion: The Legacy of Pat’s and the Cheesesteak
So, where was the first Philly cheesesteak made? The answer, definitively, is Pat’s King of Steaks in South Philadelphia. While the cheesesteak landscape has evolved and expanded over the years, the original creation at Pat’s remains the foundation upon which this culinary legend is built.
The Olivieri brothers, through their simple yet ingenious idea, created a sandwich that has captured the hearts (and stomachs) of generations. The rivalry between Pat’s and Geno’s has only amplified the cheesesteak’s popularity, and the countless variations offered throughout Philadelphia ensure that there’s a cheesesteak for everyone.
The Philly cheesesteak is more than just a sandwich; it’s a symbol of Philadelphia, a testament to the power of culinary innovation, and a reminder that sometimes, the simplest things in life are the most satisfying. Its legacy continues to grow, attracting visitors from around the world who are eager to experience this iconic taste of Philadelphia. The original, born at Pat’s, remains the benchmark, the standard against which all other cheesesteaks are measured.
Where was the first Philly cheesesteak supposedly created?
The definitive, though somewhat debated, origin story points to Pat’s King of Steaks in South Philadelphia. Brothers Pat and Harry Olivieri are credited with inventing the steak sandwich back in the 1930s. The exact year varies depending on the account, but it’s generally accepted to be around 1930.
The story goes that Pat Olivieri, while running a hot dog stand near the Italian Market, decided to grill some beef and put it on an Italian roll. A cab driver noticed the sandwich and requested one for himself, subsequently suggesting that Olivieri ditch the hot dogs and focus on the steak sandwiches. This marked the unofficial birth of what would become the Philly cheesesteak.
What was the original Philly cheesesteak like, before the cheese?
Initially, the steak sandwich was simply sliced beefsteak served on an Italian roll. The addition of cheese, a hallmark of the modern Philly cheesesteak, came later. It was a simple combination of steak and bread, meant to be a quick and satisfying lunch for workers and locals.
Before the cheese, it was common for patrons to add their own toppings, such as peppers or onions, to the steak sandwich. The focus was primarily on the quality of the beef and the freshness of the roll. This minimalist approach emphasized the flavors of the ingredients themselves, setting the stage for the later introduction of cheese and other variations.
Who is credited with adding cheese to the Philly cheesesteak?
Joe “Cocky Joe” Lorenza, an employee at Pat’s King of Steaks, is widely credited with being the first to add cheese to the steak sandwich. The exact year of this innovation is less documented than the sandwich’s initial creation, but it is believed to have occurred sometime in the 1940s.
Lorenza’s addition transformed the steak sandwich into what is now recognized as the Philly cheesesteak. His decision to melt cheese, likely provolone initially, onto the sliced steak provided a richer, more complex flavor profile that quickly caught on. This marked a significant turning point in the sandwich’s evolution and solidified its place in Philadelphia’s culinary history.
What type of cheese was originally used on the Philly cheesesteak?
Provolone cheese is generally regarded as the first type of cheese used on the Philly cheesesteak. It offered a mild, slightly tangy flavor that complemented the beef well. Its melting properties also made it ideal for creating a cohesive and satisfying sandwich.
While provolone was the original choice, other cheese options have since gained popularity. These include Cheez Whiz, American cheese, and even mozzarella. The choice of cheese often comes down to personal preference, and each option imparts a unique flavor and texture to the cheesesteak.
Why is Cheez Whiz so popular on Philly cheesesteaks?
The popularity of Cheez Whiz on Philly cheesesteaks can be attributed to its distinctive flavor, smooth texture, and quick melting properties. It provides a salty, slightly tangy, and undeniably unique taste that many find irresistible. The way it coats the steak and blends with the other ingredients adds to the overall sensory experience.
Beyond its taste and texture, Cheez Whiz also became a cultural phenomenon, associated with a specific type of Philadelphian identity and a certain disregard for culinary pretension. Ordering “Whiz wit” (Cheez Whiz with onions) or “Whiz witout” (Cheez Whiz without onions) became a local shorthand and an integral part of the cheesesteak experience.
How do you properly order a Philly cheesesteak in Philadelphia?
Ordering a Philly cheesesteak involves more than just stating what you want; it’s about understanding the local lingo. The most important elements are specifying the cheese and whether or not you want onions. The phrases “wit” and “witout” are key to communicating your preference for onions.
Therefore, a proper order might sound like this: “One Whiz wit,” meaning a cheesesteak with Cheez Whiz and onions, or “One provolone witout,” indicating a cheesesteak with provolone cheese and no onions. Being clear and concise with your order demonstrates respect for the tradition and helps ensure you get exactly what you want.
Are there significant regional variations in Philly cheesesteaks?
While the core components of a Philly cheesesteak—steak, cheese, and a roll—remain consistent, there are variations in toppings and preparation styles. Some places offer different types of cheese, such as American or mozzarella, while others might include additional toppings like peppers, mushrooms, or pizza sauce.
Even within Philadelphia, different establishments have their own unique twists on the classic cheesesteak. The cut of the steak, the type of roll used, and the method of cooking can all contribute to subtle differences in taste and texture. Exploring these variations is part of the fun of experiencing Philly’s cheesesteak culture.