Here in Philadelphia, the "Steak-Sandwich" is a cultural obession, tourist draw, and just a way of life. Often found imitated around the world, the cheesesteak is rarely duplicated successfully outside of Philadelphia. So what is an authentic cheesesteak and where did it come from?
The "Cheesesteak"
Photo courtesy of Advance Food Company, Oklahoma City, OK
A cheesesteak is a long, crusty roll filled with thinly sliced ribeye beef and usually melted cheese. Ribeye, also known as the "Scotch Fillet" is a beef steak from the rib section. Along with the Ribeeye one usually has various options regarding the cheese, Whiz, American, Provolone, I have even seen Pepper Jack cheese served at Rick's Steaks. Other toppings may include fried onions, sauteed mushrooms, ketchup and hot or sweet peppers.
The History
The cheesesteak made its debut in 1930. Pat Olivieri was a South Philadelphia hot dog vendor who one day decided to put some beef from the butcher on his grill. A taxicab driver noticed the alluring aroma nad asked for his own steak sandwich. As the story goes, the next day, rumor of the delicious steak had spread, and cabbies around the city came to Oliveri demanding his steak sandwiches. Soon after Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat's King of Steaks. Today Pat's grills are open 24 hours a day, as are Geno's Steaks, the rival shop across the street. For over 40 years, the two shops have waged a friendly competition to win the title of best cheesesteak in town, with Geno's founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak.
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