A sandwich filled with thinly sliced beef and melted cheese, served in a roll.
Created in 1930 at a South Philadelphia hot dog stand by Pat Olivieri, who threw some sliced beef on his griddle for lunch and was overheard by a cab driver who asked for one. Cheese came later — added by Pat's cook Joe Lorenza in the late 1940s. Cheez Whiz wasn't invented until 1952 and only became a Philly default in the '60s.
Pat Olivieri 1930 South Philly — hot-dog vendor grilled beef on his roll instead of a wiener. Cheese arrived in the 1940s; Cheez Whiz wasn’t invented until 1953 and is now the orthodox choice at Pat’s and Geno’s.
A long Italian roll split lengthwise, packed with thinly shaved ribeye griddled on a flattop, optional fried onions, and cheese melted directly into the meat — Cheez Whiz, American, or provolone, in that order of local orthodoxy. Eaten standing, leaning forward; juice runs to the elbow. The roll must be a fresh Amoroso or Liscio's-style hoagie — soft inside, crust that doesn't shatter.
The meat is shaved frozen-thin and cooked maybe 60 seconds total — chopped on the griddle with the spatula edge so it's half-shredded, half-seared. Cheese is laid on top of the pile and the roll is inverted onto it; the residual heat melts the cheese into the beef without further cooking. Overcook the meat and you get a steak sandwich, which is a different and lesser dish.
Variations
Pat’s and Geno’s use Cheez Whiz; Jim’s Steaks favors American cheese; provolone is the Italian-Philly choice; «wit» (with onions) and «witout» (without onions) is the order shorthand, with the cheese named separately — e.g. «whiz wit» is Cheez Whiz with onions; chicken cheesesteak is the lighter spinoff.
On the Palate
Where Philly Cheesesteak sits in the American flavor cloud
Shave the beef nearly frozen-thin and cook it fast — about a minute, chopping on the griddle — because the instant you overcook it you've made a steak sandwich, not a cheesesteak.
Ingredients
How it's made
5 steps · 20 min
- 15 min
Heat a large skillet over medium-high heat. Add thin slices of beef, spreading them out in a single layer. Listen for the sizzle as the beef hits the pan, and cook until browned, flipping once.
Watch outThat hard sizzle the moment the shaved beef hits the pan tells you it's hot enough to sear rather than steam.
- 25 min
Push the beef to one side of the skillet and add sliced onions. Cook until the onions are soft and caramelized, their sweetness balancing the savory beef.
Watch outCook the onions down until soft and browning at the edges — that sweetness is what balances the salty beef.
- 33 min
Layer slices of cheese over the beef and onions. Cover the skillet briefly to allow the cheese to melt, forming a gooey layer that holds everything together.
Watch outCover just long enough for the cheese to go glossy and molten so it glues the pile together — a few seconds, not a full melt-down.
- 42 min
Split the hoagie rolls lengthwise, and toast them lightly in the skillet. The rolls should be warm and slightly crisp on the outside.
Watch outWatch the rolls closely to avoid burning, as they can toast quickly.
- 55 min
Assemble the cheesesteaks by layering the beef, onions, and melted cheese into the toasted rolls. Serve immediately, while the cheese is still melty.
Watch outServe promptly to ensure the cheese remains gooey and the rolls stay warm.
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