For anyone relocating to Philadelphia, understanding the city’s culture means starting with one essential icon: the Philly cheesesteak. More than just a sandwich, it’s a defining piece of local identity—rooted in working-class history, shaped by neighborhood pride, and still fiercely debated today.
A Sandwich Born in Hard Times
The origin of the cheesesteak dates back to 1930, during the height of the Great Depression. Pat Olivieri, a hot dog vendor in South Philadelphia’s Italian Market, decided to switch up his usual lunch. He grilled chopped beef with onions and served it on an Italian roll.
The story goes that a passing cab driver caught the aroma and insisted on trying one—then told Pat to ditch hot dogs entirely. That moment sparked what would become one of the most recognizable foods in America.
Pat eventually opened Pat’s King of Steaks at 9th Street and Passyunk Avenue, a location that still draws long lines today.
When Cheese Entered the Picture
Despite its name, the original cheesesteak didn’t include cheese. That addition came in the 1940s and changed the sandwich forever.
- Provolone was the first cheese used, introduced by Pat’s manager “Cocky Joe” Lorenza
- Cheez Whiz rose to prominence in the 1950s due to its convenience and quick melt
Today, both remain staples, alongside American cheese—each with loyal fans.
The Rivalry That Put Philly on the Map
No conversation about cheesesteaks is complete without mentioning the legendary rivalry between Pat’s King of Steaksand Geno’s Steaks.
In 1966, Geno’s opened directly across the street from Pat’s, igniting a decades-long competition. The two neon-lit stands became a culinary landmark, attracting tourists, late-night crowds, and first-time visitors eager to “pick a side.”
For newcomers, visiting this intersection is practically a rite of passage—but locals will tell you it’s only the beginning of the city’s food scene.
What Makes a Cheesesteak “Authentic”
In Philadelphia, authenticity matters—and locals take their cheesesteaks seriously. A proper Philly cheesesteak follows a few unwritten rules:
- The Bread: A crusty Italian roll, traditionally from Amoroso’s Baking Company
- The Meat: Thinly sliced ribeye, cooked quickly on a flat-top griddle
- The Onions: Diced and grilled until soft and slightly caramelized
- The Order: A specific shorthand locals expect you to know
Ordering correctly is part of the experience:
- “Whiz wit” = Cheez Whiz with onions
- “Provolone witout” = Provolone without onions
Getting this right signals you’re starting to speak Philly’s language.
From Local Staple to Global Symbol
By the 1970s and 1980s, the cheesesteak had evolved from a neighborhood lunch into a national—and eventually global—phenomenon. Today, “Philly-style” cheesesteaks appear on menus worldwide.
Still, many Philadelphians insist the real thing can’t be replicated elsewhere. The secret, they argue, lies in the region’s bread—thanks to local water chemistry—and the city’s deep-rooted culinary traditions.
Why It Matters for Relocators
For newcomers moving to Philadelphia, embracing the cheesesteak is about more than food—it’s about connecting with the city’s character. It reflects:
- Philadelphia’s blue-collar heritage
- Its strong neighborhood identities
- A culture that values tradition, loyalty, and authenticity
Exploring cheesesteaks is one of the simplest—and most delicious—ways to feel at home in your new city.
If you’re settling in Philadelphia, the next step isn’t just visiting the famous rivalry spot—it’s discovering the lesser-known neighborhood favorites that locals swear by.