The City of Brotherly Love is filled with meat-and-cheese sandwich lovers. Philadelphia is defined by the big three: Hoagies (loaded Italian and chicken cutlet sandwiches), roast pork (with garlicky broccoli rabe and sharp provolone), and cheesesteaks.
The cheesesteak’s story began in the 1930s in South Philadelphia but has become a staple at corner shops across the region, given the gourmet remix by award-winning chefs, and even inspired international outposts in Tokyo and London. I’ve been eating cheesesteaks since my college days, and as a Philly lifer, I’ve got plenty of opinions. Consider this your beginner’s guide.
Know before you go
Cheesesteaks are as much a part of Philly’s late-night food culture as they are a daytime attraction, especially on weekends and game days. Expect long lines, limited seating, and plenty of takeout orders at popular spots, and bring cash—many old-school shops don’t accept cards. Like New York’s pizza slice culture, cheesesteaks are typically eaten on the go or at a nearby outdoor table. Grab extra napkins and come hungry.
How to order a Philly cheesesteak
A classic Philly cheesesteak starts with thinly sliced ribeye steak, melted cheese, and a long Italian roll. But no two shops make it exactly the same, and everyone has their preferences.
The meat: Some shops finely chop their ribeye on the grill, while others leave it in thin slices or longer strips. It comes down to whether you prefer a finely chopped, cheesy mixture or more substantial bites of steak.
The cheese and toppings: American, Cheez Whiz, and provolone are the traditional choices. In Philly, you’ll hear people order their preferred cheese “wit” or “without,” referring to fried onions. For example, “Whiz wit” means Cheez Whiz with onions, while “American without” means American cheese without onions. Other popular toppings include mushrooms, sweet or hot peppers, which you can often request on the side.
The bread: A good cheesesteak roll is typically long and Italian-style, sometimes seeded, with a lightly crunchy crust and soft interior—similar to New Orleans French bread. Some shops scoop out the excess bread to make more room for the steak and cheese, while others leave the roll intact. Either way, the bread needs to hold up to all that juicy filling.