The cheesesteak is Philadelphia’s signature sandwich and a point of fierce local pride. Simple in concept and endlessly debated in execution, it is a must-eat for any visitor to the city.
What Makes a Cheesesteak
At its core, a cheesesteak is thinly sliced beefsteak cooked on a griddle, piled onto a long Italian roll, and topped with melted cheese. The roll matters as much as the meat — Philadelphians prize a fresh, soft-yet-sturdy hoagie roll that holds up to the juicy filling.
The Origin
The sandwich was invented in the 1930s by a Philadelphia hot dog vendor who grilled some beef on his roll. It caught on quickly, cheese was added later, and a local institution was born. The famous rivalry between two cheesesteak shops on the same South Philly corner has become part of the city’s identity.
How to Order
Ordering has its own shorthand. You specify the cheese and whether you want onions:
- “Whiz wit” — Cheese Whiz with onions.
- “Provolone witout” — provolone, no onions.
- American is the third common cheese choice.
The three classic cheeses — Cheez Whiz, provolone and American — each have their devoted fans. Whiz may sound surprising, but many locals insist it is the authentic choice.
Tips for the Real Thing
- Know your order before you reach the counter — busy shops move fast.
- Eat it fresh and hot; a cheesesteak does not travel well.
- Try more than one shop — neighborhood spots often rival the famous names.
Variations
You will also find the chicken cheesesteak, the pizza steak (with marinara), and versions with peppers or mushrooms. But the original beef-and-cheese remains the benchmark by which all are judged.
More than a sandwich, the cheesesteak is a Philadelphia ritual — quick, messy, and deeply satisfying.