The Philly Cheesesteak: Philadelphia’s Iconic Sandwich

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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.