The cheesesteak. Just the name conjures images of sizzling beef, melted cheese, and a long roll dripping with flavor. It’s more than just a sandwich; it’s a Philadelphia icon, a cultural symbol, and a source of endless debate about the “right” way to order and enjoy it. But who is responsible for this delectable creation? The answer, like the perfect cheesesteak, is layered and complex.
The Birth of the Steak Sandwich: Pat and Harry Olivieri
The story of the cheesesteak begins, almost universally, with Pat and Harry Olivieri, brothers who ran a hot dog stand near the Italian Market in South Philadelphia. It was the early 1930s, a time of economic hardship and culinary innovation born out of necessity.
Legend has it that Pat, tired of the usual hot dog fare, decided to grill up some thinly sliced beefsteak on his hot dog griddle. The aroma alone was enough to pique the interest of a passing cab driver, who requested the same sandwich. Upon tasting it, the driver reportedly exclaimed, “Hey, forget about the hot dogs, Pat, you should sell these!”
This apocryphal tale, while charming, might be embellished. Regardless, the Olivieri brothers recognized the potential of their beefsteak sandwich. They quickly added it to their menu, and it became a local hit. This humble beefsteak sandwich, initially served without cheese, is considered the precursor to the modern cheesesteak. The stand was originally just a cart.
Pat’s King of Steaks: From Cart to Culinary Empire
The burgeoning popularity of their beefsteak sandwich allowed the Olivieri brothers to expand their operation. They moved from their original cart to a permanent location, establishing Pat’s King of Steaks, which still stands today at the intersection of 9th Street and Passyunk Avenue. Pat’s King of Steaks is often cited as the origin point of the cheesesteak.
The success of Pat’s King of Steaks cemented the Olivieri brothers’ place in Philadelphia culinary history. Their dedication to quality ingredients and consistent preparation helped popularize the beefsteak sandwich, laying the groundwork for its future evolution. Their original sandwich was just steak in a roll.
Adding the Cheese: A Matter of Debate and Deliciousness
While the Olivieri brothers are credited with inventing the steak sandwich, the addition of cheese is another crucial piece of the cheesesteak puzzle. Exactly who added the cheese first and when remains a subject of some debate, adding to the cheesesteak’s mystique.
Several theories and individuals are associated with the introduction of cheese to the steak sandwich. The most common narrative involves Joe “Cocky Joe” Lorenza, a manager at Pat’s King of Steaks. The timeline isn’t definitively known.
“Cocky Joe” Lorenza: A Strong Contender
Joe Lorenza is often credited with being the first to add cheese to the steak sandwich at Pat’s. The exact year varies depending on the account, but it is generally believed to have occurred in the late 1940s or early 1950s.
Lorenza’s innovation transformed the simple steak sandwich into the cheesesteak we know and love today. He reportedly experimented with different cheeses before settling on provolone, which offered a creamy texture and mild flavor that complemented the savory beef.
However, some accounts suggest that other patrons may have requested cheese on their steak sandwiches before Lorenza officially added it to the menu. Regardless, “Cocky Joe” Lorenza is widely recognized as the individual most responsible for popularizing the cheesesteak with cheese. The exact timeline is hard to pinpoint.
The Rise of Other Cheese Options
While provolone is considered the original cheese of choice, other options quickly emerged to cater to diverse palates. American cheese, known for its meltability and affordability, became a popular alternative. Whiz, a processed cheese sauce, entered the scene and quickly became a polarizing but undeniably popular choice, adding a distinct tangy flavor and gooey texture.
The introduction of these cheese alternatives reflects the evolving tastes of cheesesteak enthusiasts and the ongoing innovation within the Philadelphia culinary scene. The debate over which cheese is “best” continues to this day, fueling passionate discussions and personal preferences.
Geno’s Steaks: A Rival is Born
The success of Pat’s King of Steaks inevitably attracted competition. In 1966, Joey Vento opened Geno’s Steaks, directly across the street from Pat’s, creating a legendary rivalry that continues to this day. This rivalry is a huge part of the cheesesteak lore.
Geno’s Steaks quickly gained popularity for its cheesesteaks and its flamboyant owner, Joey Vento, who was known for his outspoken personality and unwavering commitment to his product. The competition between Pat’s and Geno’s has become a cultural phenomenon, drawing tourists and locals alike to witness the cheesesteak showdown.
The Pat’s vs. Geno’s Debate: A Cheesesteak Civil War
The rivalry between Pat’s and Geno’s extends beyond just business. It represents different approaches to cheesesteak preparation, different customer service styles, and different philosophies about what makes the “perfect” cheesesteak.
Pat’s is known for its straightforward ordering system and its emphasis on traditional preparation methods. Geno’s, on the other hand, is known for its more theatrical approach and its willingness to experiment with different toppings and flavors.
The “Pat’s vs. Geno’s” debate is a quintessential Philadelphia experience, reflecting the city’s passion for its culinary traditions and its embrace of friendly competition. People often take sides.
Beyond Pat’s and Geno’s: The Cheesesteak Universe Expands
While Pat’s and Geno’s remain the most famous cheesesteak destinations in Philadelphia, numerous other establishments have emerged, each offering its own unique take on the classic sandwich. These establishments have contributed to the diversification and evolution of the cheesesteak.
From neighborhood delis to upscale restaurants, the cheesesteak can be found in countless variations throughout the city. Some establishments focus on using high-quality ingredients, while others experiment with unique flavor combinations.
Local Favorites and Hidden Gems
Philadelphia is teeming with smaller, lesser-known cheesesteak shops that have cultivated loyal followings. These local favorites often offer a more intimate and authentic cheesesteak experience. Many locals swear by their neighborhood spots.
These hidden gems contribute to the richness and diversity of Philadelphia’s cheesesteak culture, offering a welcome alternative to the often-crowded tourist destinations. Exploring these local favorites is a great way to discover new flavors and appreciate the passion and dedication of the city’s cheesesteak artisans.
The Cheesesteak Outside of Philadelphia
The cheesesteak’s popularity has extended far beyond the borders of Philadelphia. Cheesesteak restaurants and imitations can be found across the United States and even internationally. This global spread speaks to the enduring appeal of the cheesesteak.
While many attempt to replicate the authentic Philadelphia cheesesteak experience, few can truly capture the unique combination of flavors, textures, and cultural significance that defines the original. The authenticity is often debated.
Decoding the Cheesesteak Order: A Philadelphia Ritual
Ordering a cheesesteak in Philadelphia is not just a transaction; it’s a ritual. The seemingly simple act of placing an order requires knowledge of local terminology and an understanding of unspoken rules.
Newcomers are often intimidated by the fast-paced environment and the seemingly cryptic language used by cheesesteak vendors. However, with a little practice and guidance, anyone can master the art of ordering a cheesesteak like a true Philadelphian.
“Whiz Wit” vs. “Provolone Witout”: Understanding the Lingo
The most important aspect of ordering a cheesesteak is specifying your cheese preference and whether or not you want onions. The terms “wit” and “witout” are shorthand for “with onions” and “without onions,” respectively.
Therefore, “Whiz wit” means a cheesesteak with Whiz cheese and onions, while “Provolone witout” means a cheesesteak with provolone cheese and no onions. Mastering this lingo is essential for avoiding confusion and ensuring that you get your cheesesteak exactly the way you want it. It’s important to get it right.
Tips for Ordering Like a Pro
To avoid looking like a tourist and ensure a smooth ordering experience, keep the following tips in mind:
- Know your cheese preference and whether or not you want onions before you step up to the counter.
- Speak clearly and confidently when placing your order.
- Have your money ready.
- Don’t hold up the line with unnecessary questions.
- Be prepared for a bit of banter with the cheesesteak vendor.
By following these simple guidelines, you can navigate the cheesesteak ordering process with ease and enjoy your sandwich like a true Philadelphian.
The Legacy of the Cheesesteak: More Than Just a Sandwich
The cheesesteak is more than just a sandwich; it’s a symbol of Philadelphia’s culinary heritage, its working-class roots, and its passionate food culture. It’s a testament to the power of simple ingredients, innovative spirit, and a little bit of brotherly love (and rivalry).
The Olivieri brothers may have inadvertently created a culinary phenomenon when they grilled that first beefsteak sandwich. Their legacy lives on in every bite of a Philadelphia cheesesteak, a testament to the enduring appeal of this iconic dish. Its simple origins have blossomed into an icon.
The cheesesteak continues to evolve, adapting to changing tastes and preferences while remaining true to its core essence. It’s a reminder that sometimes the simplest creations are the most enduring. This is a truly iconic dish.
FAQ 1: Who is generally credited with inventing the cheesesteak?
The invention of the cheesesteak is widely attributed to Pat Olivieri, a hot dog vendor in South Philadelphia. In the early 1930s, Olivieri reportedly decided to grill some thinly sliced beef on his hot dog grill and put it on an Italian roll for himself. This was a departure from his usual hot dog fare and sparked the creation of what would eventually become the iconic cheesesteak.
The initial iteration of the sandwich didn’t actually include cheese. Legend has it that a cab driver suggested adding provolone cheese to the steak sandwich, marking a pivotal moment in the cheesesteak’s evolution. This simple addition transformed the sandwich from a mere steak roll into the now-famous cheesesteak we know and love.
FAQ 2: What year is Pat Olivieri said to have created the first cheesesteak?
The generally accepted year for the cheesesteak’s creation is the early 1930s, specifically 1930. While the exact date is not definitively documented, historical accounts and anecdotal evidence point to this period as the cheesesteak’s genesis. Pat Olivieri’s hot dog stand in South Philadelphia became the birthplace of this now-ubiquitous sandwich.
This timeline aligns with the stories passed down through generations of the Olivieri family and supported by local historians. The early 1930s were a time of economic hardship in the United States, and affordable, filling meals like the cheesesteak quickly gained popularity among working-class Philadelphians.
FAQ 3: Where did Pat Olivieri originally sell his cheesesteaks?
Pat Olivieri began selling his cheesesteaks at his hot dog stand located in South Philadelphia. This humble establishment served as the origin point for what would become a culinary institution. The precise location, at the intersection of 9th Street and Passyunk Avenue, is now occupied by Pat’s King of Steaks, a famous cheesesteak establishment.
The location’s strategic placement within a bustling working-class neighborhood proved crucial to the cheesesteak’s initial success. The sandwich offered a quick, affordable, and satisfying meal option for the local community, allowing Pat Olivieri to establish a loyal customer base and solidify his place in culinary history.
FAQ 4: Was the original cheesesteak made with cheese?
No, the original cheesesteak, as first created by Pat Olivieri, did not include cheese. It was initially a steak sandwich made with thinly sliced beef cooked on a hot dog grill and served on an Italian roll. This simpler version preceded the addition of cheese, which came later at the suggestion of a customer.
The addition of cheese, specifically provolone according to most accounts, was a game-changer. This transformed the basic steak sandwich into the iconic cheesesteak, adding a creamy, savory element that greatly enhanced the overall flavor profile. The cab driver’s suggestion to add cheese proved to be a pivotal moment in the cheesesteak’s history.
FAQ 5: Besides Pat Olivieri, are there any other individuals who claim to have invented the cheesesteak?
While Pat Olivieri is the most widely recognized and historically credited inventor of the cheesesteak, it’s important to acknowledge the possibility of other independent culinary experiments occurring around the same time. It is plausible that other cooks or food vendors may have been working with similar ingredients and concepts. However, no other claims have achieved the same level of historical recognition or documentation.
It’s also worth noting that culinary innovations often arise from a confluence of factors, including ingredient availability, cultural influences, and customer demand. While Pat Olivieri is credited with bringing the cheesesteak to widespread popularity, it is possible that other individuals contributed to its evolution in some way.
FAQ 6: What types of cheese are typically used on a cheesesteak?
The most common cheese options for a cheesesteak are provolone, American cheese, and Cheez Whiz. Provolone offers a mild, slightly tangy flavor and a good melting quality, making it a popular choice. American cheese is known for its creamy texture and melty consistency, providing a classic flavor profile.
Cheez Whiz, a processed cheese sauce, is perhaps the most controversial yet iconic option. It delivers a distinctive, almost artificial cheesy flavor that many cheesesteak enthusiasts find essential to the experience. The choice of cheese ultimately comes down to personal preference, with each option offering a unique taste and texture.
FAQ 7: How did the cheesesteak become such a popular food item in Philadelphia and beyond?
The cheesesteak’s popularity in Philadelphia can be attributed to several factors, including its affordable price, its satisfying and hearty nature, and its connection to the city’s working-class culture. Pat Olivieri’s strategic location and the sandwich’s delicious flavor profile quickly garnered a loyal following, establishing it as a local staple.
The cheesesteak’s expansion beyond Philadelphia is largely due to tourism and media exposure. As Philadelphia became a popular tourist destination, visitors sought out the iconic cheesesteak, spreading its fame across the country and the world. Television shows, movies, and food documentaries further contributed to its global recognition, solidifying its place as a beloved American food item.