Flavors of the Fifty- Pennsylvania

Pennsylvania Philly Cheesesteak

At TNBD, we’re continuing our series featuring a recipe from a different U.S. state every day! Today’s stop is Philadelphia, Pennsylvania, home of the iconic Philly Cheesesteak.

The Philly Cheesesteak is a warm, savory sandwich featuring thinly sliced pieces of beefsteak, usually ribeye or top round, cooked on a griddle and served on a long, soft hoagie roll. The steak is typically topped with melted cheese—classic choices include provolone, American, or the famous Cheez Whiz—and often accompanied by sautéed onions, peppers, or mushrooms. Its combination of tender meat, melted cheese, and a soft roll makes it an indulgent, satisfying meal perfect for lunch or dinner.

The Philly Cheesesteak traces its origins back to the 1930s in Philadelphia. Pat Olivieri, a hot dog vendor, is credited with inventing the sandwich when he decided to try grilling some beef and putting it on an Italian roll. A passing cab driver asked for one, loved it, and soon the sandwich became so popular that Olivieri and his brother opened Pat’s King of Steaks in South Philadelphia, which still operates today. The addition of cheese came later, and by the 1940s, the combination of thinly sliced steak, melted cheese, and a hoagie roll had become the classic Philly Cheesesteak we know today.

Today, the Philly Cheesesteak is more than just a sandwich—it’s a symbol of Philadelphia’s culinary identity and working-class roots. From bustling street corners to famous eateries like Pat’s and Geno’s, this iconic sandwich continues to capture the heart (and appetite) of locals and visitors alike.