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Papua New GuineaFlavors · Philadelphia
Philadelphia sandwich with thin slices of beef cooked on a griddle and melted cheese in a long Italian roll. The most accepted story links it to a hot dog vendor from the south of the city, in 1930.
Traditional dish from Philadelphia, Pensilvânia
Also known as: Philadelphia cheesesteak, cheesesteak, cheese steak, Philly steak
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Philly cheesesteak — Philadelphia, the United States
The cheesesteak is the sandwich most associated with Philadelphia: very thinly sliced beef cooked on a griddle, sometimes with onions, and topped with melted cheese, served in a long roll with a thin crust and soft crumb—the type made by the city’s Italian bakeries for generations. The official Philadelphia tourism body presents it as the city’s most emblematic food.
The most commonly told origin places the sandwich in 1930, in the south of the city near the Italian Market. Pat Olivieri, who sold hot dogs with his brother Harry, reportedly put meat on the griddle for his own lunch, and a passing cab driver asked for the same. The sandwich became popular among drivers and became the family’s main product. Cheese was said to have been added later at the suggestion of an employee. The story comes from the family itself and there is no written record from the time, but almost nobody in the city disputes it.
Three cheeses are accepted by local tradition: provolone, the oldest; sliced American cheese; and a processed cheese sauce that only appeared in the 1950s and became one of the sandwich’s trademarks. Sauteed onion is optional, and orders are usually short and quick: you name the cheese and whether you want onions.
The most used cut of meat is ribeye, chopped on the griddle or served in whole slices depending on the shop. There are variations with chicken, mushrooms or peppers, but the classic form uses only meat, cheese and, if the customer wants, onion. The cheesesteak is sold at corner delis, neighborhood counters and places that stay open late into the night.
Philadelphia , Pensilvânia
Signature sandwich of Philadelphia, born in the south of the city around 1930, according to official tourism.
Thinly sliced beef ribeye, long Italian roll, cheese (provolone, American cheese or processed cheese sauce), sauteed onion (optional).
Hot, immediately after assembly, wrapped in paper; eaten with the hands. When ordering, name the cheese and whether you want onions.
Year-round, at lunch, dinner or late at night.
Your questions
Philadelphia tradition accepts three: provolone, the oldest; sliced American cheese; and a processed cheese sauce, popular since the 1950s. The choice is up to the customer when ordering.
The most accepted story attributes the sandwich to Pat Olivieri, a hot dog vendor from south Philadelphia, in 1930. Cheese is said to have been added later by an employee. The account comes from the family itself.
Briefly: the type of cheese and whether you want onions. In the busiest shops, a quick order helps the line move.
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