Category: Classic State Fair Favorites

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Thin-sliced beef, melted cheese, a soft roll — the Philly cheesesteak has become one of the most recognizable regional sandwiches in the country. It traces back to Pat Olivieri, a hot dog vendor in South Philadelphia who, in the 1930s, grilled up chopped beef with onions on a whim and put it on a roll. The sandwich caught on with local cab drivers, and Pat’s King of Steaks was born. Cheese came later, in the 1940s, and a friendly rivalry has grown up ever since between Pat’s and Geno’s Steaks, which sit across the street from each other.

What You’ll Need

• 1 lb ribeye steak, very thinly sliced
• 2 hoagie rolls, split
• 4 slices provolone (or ½ cup Cheez Whiz)
• 1 large onion, thinly sliced
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

How to Make It

1. Heat 1 tablespoon oil on a griddle over medium heat. Cook the onions slowly until soft and lightly caramelized, about 10–12 minutes. Push to one side.
2. Add the remaining oil, raise the heat to medium-high, and add the steak. Let it cook a minute, then chop it into smaller pieces with a spatula as it cooks.
3. Mix the meat with the caramelized onions and season with salt and pepper.
4. Divide into two portions, top with provolone and let it melt, or fold in Cheez Whiz directly.
5. Scoop into the rolls and serve immediately, while hot.

Tips for a Better Cheesesteak

Freeze the steak for 30–45 minutes before slicing — it firms up the meat for cleaner, thinner cuts. Keep toppings minimal; the classic version lets the beef, cheese, and roll carry the dish. If you order one in Philadelphia, “wiz wit” means Cheez Whiz with onions, and leaving off “wit” means no onions at all.

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The Reuben layers corned beef, melted Swiss cheese, sauerkraut, and Russian dressing between two slices of grilled rye bread — a combination that shouldn’t work as well as it does, balancing salty, tangy, creamy, and rich in every bite. Its origin is disputed between two competing stories: one credits Arnold Reuben, a New York deli owner, in the early 1900s, while the other points to Reuben Kulakofsky, a grocer in Omaha, Nebraska, who is said to have created it for a poker game in the 1920s. Both cities still claim the sandwich as their own.

What You’ll Need

• 8 slices rye bread
• 1 lb corned beef, thinly sliced
• 8 slices Swiss cheese
• 1½ cups sauerkraut, drained well
• ½ cup Russian or Thousand Island dressing
• 4 tablespoons butter, softened

How to Make It

1. Warm the corned beef gently in a skillet or microwave so it’s ready to melt the cheese.
2. Butter one side of each bread slice. On the unbuttered side, layer dressing, a slice of Swiss, corned beef, sauerkraut, another slice of Swiss, and more dressing, then close with the second slice, buttered side out.
3. Grill in a skillet or on a griddle over medium heat, pressing gently, until golden brown on both sides and the cheese is fully melted, about 3–4 minutes per side.
4. Slice diagonally and serve hot, ideally with a pickle spear on the side.

Tips for a Better Reuben

Drain the sauerkraut thoroughly, or the bread will turn soggy fast. Keep the heat moderate so the bread toasts through without burning before the center warms up — a lid over the pan for the last minute helps the cheese melt evenly. Some delis swap in pastrami and call it a Rachel; either way, the technique stays the same.