What Makes a Philadelphia Cheesesteak and Where to Find the Real Thing

The Philadelphia Cheesesteak Is Thinly Sliced Beef on a Long Roll with Melted Cheese

A real Philadelphia cheesesteak starts with beef sliced so thin it's almost transparent—not ground, not chunked, but shaved from a seasoned griddle. The meat goes onto a long hoagie roll, typically 8 to 10 inches, and gets topped with melted cheese. That's it. No lettuce, no tomato, no mayo. The simplicity is the point.

The two foundational cheesesteaks came from rival sandwich shops opened by Italian immigrants in South Philadelphia in the 1930s. Pat's King of Steaks, opened by Pat Olivieri in 1930, claims the original. Geno's Steaks, opened by Joey Vento in 1966 across the street, built its reputation on the same formula. Both still operate at their original locations on South 9th Street and Passyunk Avenue, and both draw lines of people waiting to order.

What separates a Philadelphia cheesesteak from a cheesesteak made anywhere else is the technique and the ingredients. The beef must be sliced on a hot griddle with a metal spatula, chopped into small pieces as it cooks, and mixed with the cheese while still on the griddle. The roll should be lightly toasted. The whole sandwich should take under five minutes from order to hand.

Key Takeaways

• A Philadelphia cheesesteak uses thinly shaved beef cooked on a griddle, melted cheese, and a long roll—nothing else.
• Pat's King of Steaks and Geno's Steaks, both on South 9th Street, are the two original shops and still operate today.
• The cheese choice matters: Provolone is traditional, but Cheez Whiz and American cheese are also common and acceptable.
• Ordering involves a specific shorthand—you say your cheese choice and whether you want onions, and the shop does the rest.
• Philadelphia cheesesteaks are found throughout the city, but the quality and technique vary widely outside the original shops.

Provolone, Cheez Whiz, and American Cheese Are the Three Standard Choices

Provolone is the traditional choice and what many Philadelphians consider the "correct" cheese. It melts smoothly, has a mild flavor that doesn't overpower the beef, and gives the sandwich a more refined taste. Provolone is what you'll get at Pat's and Geno's if you don't specify otherwise.

Cheez Whiz—the bright orange processed cheese product—became popular in the 1950s and is now deeply embedded in Philadelphia cheesesteak culture. It melts into the beef completely, creating a uniform, creamy texture. Many longtime shops use it, and many Philadelphians prefer it. There's no snobbery about this choice in the city itself.

American cheese is a middle ground: milder than provolone, less processed-tasting than Cheez Whiz, and widely available. All three are legitimate. The choice is personal, and any shop worth visiting will have all three on hand.

Ordering Involves a Simple Shorthand

When you step up to the counter, you order by stating your cheese choice and whether you want onions. "Provolone with" means provolone and onions. "Whiz without" means Cheez Whiz and no onions. "American" alone means American cheese with no onions. The shop staff will have the sandwich built and ready before you finish paying.

Some shops offer variations—peppers, mushrooms, hot sauce—but these are additions, not part of the traditional sandwich. At Pat's and Geno's, you order the core sandwich and nothing more. Smaller shops may have more flexibility, but the classic version remains the standard.

The speed of the transaction is part of the experience. You're not sitting down for a meal; you're getting a sandwich made to order in front of you, wrapped in paper, and eating it standing up or walking down the street. This is street food, not restaurant food.

Pat's and Geno's Are Open Late and Operate Year-Round

Pat's King of Steaks, at 1237 East Passyunk Avenue, is open from 10 a.m. to 1 a.m. every day of the year. Geno's Steaks, at 1219 South 9th Street, is open from 10 a.m. to 2 a.m. every day of the year. Both locations have outdoor ordering windows and indoor seating, though most people order at the window and eat outside or take the sandwich with them.

The crowds are heaviest late at night, especially on weekends. If you want to avoid lines, go during the afternoon on a weekday. If you want the full experience—the energy, the mix of people, the sense of being part of Philadelphia—go late on a Friday or Saturday night.

Both shops accept cash and card. Parking is street parking; the neighborhood is dense and can be tight, especially at night. Public transit to the area is available via SEPTA bus and trolley lines.

Other Respected Cheesesteak Shops Exist Throughout Philadelphia

Dalessandro's, in the Roxborough neighborhood at 600 Wendover Street, has been operating since 1960 and has a devoted following. The shop is smaller and less touristy than Pat's and Geno's, and many Philadelphians consider it equal or superior. It's open Monday through Saturday, 10 a.m. to 9 p.m., and Sunday 11 a.m. to 8 p.m.

John's Roast Pork, at 14 East Snyder Avenue in South Philadelphia, is technically known for roast pork sandwiches but makes an excellent cheesesteak. It's been family-owned since 1948 and operates Monday through Saturday, 10 a.m. to 8 p.m. The shop is cash-only and closes on Sundays.

Smaller neighborhood shops throughout the city make solid cheesesteaks, but quality varies. The original two shops and these two alternatives represent the most consistent quality and the deepest roots in Philadelphia's sandwich culture.

The Cheesesteak Became a Symbol of Philadelphia in the 1980s and 1990s

For most of the 20th century, the cheesesteak was a local South Philadelphia sandwich, known mainly to people who lived in or visited that neighborhood. In the 1980s and 1990s, as Philadelphia's tourism industry grew and food media began covering regional American food, the cheesesteak became the city's signature dish.

Pat's and Geno's, sitting across the street from each other, became tourist destinations. Food writers and television shows featured them. The sandwich went from neighborhood staple to symbol of the city. This attention brought money and fame to the original shops but also created a gap between the cheesesteak as a working-class meal and the cheesesteak as a tourist attraction.

Today, you can find cheesesteaks in most American cities, but the Philadelphia version—the technique, the speed, the specific cheese choices, the late-night culture—remains distinct. The sandwich is still made the same way it was in 1930, which is part of why Philadelphians take it seriously.

Frequently Asked Questions

Do I have to go to Pat's or Geno's to get a real cheesesteak?

No. Both shops are worth visiting for the history and the experience, but Dalessandro's and John's Roast Pork make cheesesteaks of equal or better quality. Many neighborhood shops throughout Philadelphia make solid versions. The original shops are tourist destinations; other shops are where Philadelphians actually eat.

What's the difference between a cheesesteak and a Philly cheesesteak?

A Philly cheesesteak is a cheesesteak made in Philadelphia using the traditional technique: thinly shaved beef cooked on a griddle, chopped and mixed with cheese while cooking, served on a long roll. The term "Philly" distinguishes it from cheesesteaks made in other cities using different methods or ingredients.

Can I get a cheesesteak with lettuce and tomato?

You can order it that way, and most shops will add those toppings if you ask. But it's not traditional, and many Philadelphians consider it wrong. The classic sandwich is beef, cheese, and onions only. If you want vegetables, a roast pork sandwich or a regular hoagie might be a better choice.

Is Cheez Whiz really the best cheese for a cheesesteak?

It's not objectively "best," but it's traditional and widely preferred in Philadelphia. Provolone is more refined; American cheese is a compromise. All three are legitimate. Order what sounds good to you, and if you don't like it, try a different cheese next time.

How much does a cheesesteak cost?

Prices vary by shop and change over time. At Pat's and Geno's, expect to pay between $12 and $16 for a sandwich. Smaller neighborhood shops may be slightly cheaper. Prices are usually posted at the ordering window.