The name Philadelphia conjures up a number of images, ideas, things. The steps from Rocky, the spreadable, much loved, cheese (actually made in Wisconsin!), the Liberty Bell. As I say, lots of things. However, what I like most about Philadelphia is their Cheesesteak Sandwiches.
A Philadelphia Cheesesteak sandwich is made from a long sub shaped roll of bread, most commonly Amoroso bread, filled with griddled, sliced beef, usually rib eye or top round. Cheese is then added: either provolone or, most authentically Cheez Whiz, and sometimes caramelised onions or peppers. What does this, in theory, result in? Yumminess? I think so.
It was invented in the early 1930’s, reportedly by Pat and Harry Olivieri, who served chopped steak on hoagie rolls and sold them at their hotdog stand in South Philadelphia. They became so popular that Pat later opened his own restaurant, Pat’s.
Philadelphia has a number of famous cheesesteak outlets. Two of the most famous are the aforementioned Pat’s and Geno’s – these two have a famous rivalry and are located, awkwardly, right across the street from each other. One night after more than a few strong drinks in a friend’s bar we decided to go ‘cheesesteak hopping’ and try samples from each to see which we thought should hold the official title of cheesesteak king!
Pat’s cheesesteak, my first ever, was a revelation. Salty, greasy beef, pungent ‘whiz’ cheese, caramel onions. The bread was really special – different to any other bread I have tried and key to the concept of the cheesesteak. Soft, not hugely crisp and chewy – chewier than a hot dog bun, softer than a baguette. The unique texture allows it to absorb the juices from the beef and cheese, forming tasty, moreish mouthfuls.
A Philadelphia Cheesesteak sandwich is made from a long sub shaped roll of bread, most commonly Amoroso bread, filled with griddled, sliced beef, usually rib eye or top round. Cheese is then added: either provolone or, most authentically Cheez Whiz, and sometimes caramelised onions or peppers. What does this, in theory, result in? Yumminess? I think so.
It was invented in the early 1930’s, reportedly by Pat and Harry Olivieri, who served chopped steak on hoagie rolls and sold them at their hotdog stand in South Philadelphia. They became so popular that Pat later opened his own restaurant, Pat’s.
Philadelphia has a number of famous cheesesteak outlets. Two of the most famous are the aforementioned Pat’s and Geno’s – these two have a famous rivalry and are located, awkwardly, right across the street from each other. One night after more than a few strong drinks in a friend’s bar we decided to go ‘cheesesteak hopping’ and try samples from each to see which we thought should hold the official title of cheesesteak king!
Pat’s cheesesteak, my first ever, was a revelation. Salty, greasy beef, pungent ‘whiz’ cheese, caramel onions. The bread was really special – different to any other bread I have tried and key to the concept of the cheesesteak. Soft, not hugely crisp and chewy – chewier than a hot dog bun, softer than a baguette. The unique texture allows it to absorb the juices from the beef and cheese, forming tasty, moreish mouthfuls.
Weirdly red eyed. Tearing up at the sandwich, obviously.
Next: Geno’s. Equally good bread, tasty beef, the same cheese. Where it differentiated itself was in the amount of juice it produced. Far more than Pat’s, it dripped out of the bottom of the sub, down my arm, into the cardboard container and formed a delicious dipping sauce for the sandwich ends. Absolutely superb, better than any steak sandwich I have ever had. The atmosphere at the place is rowdy and exciting – bawdy signs line the windows and biker gangs crowd the benches. A fun place to be.
Um….okaaaaaaaaaaaayyy….
The next day we popped along to another Philadelphia cheesesteak staple: Carmen’s in the Reading Terminal Market. Carmen’s offers their sandwiches with peppers, either hot and sweet or both, as well as caramelised onions. This offered a pleasant variation on the ones provided by Geno’s or Pat’s – the peppers brought a lovely sweet tang to each bite, cutting through the richness of the cheese and the greasiness of the griddled rib eye. Like Geno’s it had a good amount of juice produced, which I liked.
In my opinion, although every sandwich I tried was great, Geno’s cheesesteaks are the best. I am very much aware that this judgement could elicit beatings in some parts of Philly and so, please, if you are a Pat’s or other store’s aficionado, do leave me alone. I like my nose unbroken.
www.genosteaks.com/
1219 South 9th Street Philadelphia, PA 19147
(215) 389-0659
www.patskingofsteaks.com/
1237 East Passyunk Avenue Philadelphia, PA 19147
(215) 468-1546
Carmen’s – 51 North 12th Street
Philadelphia, PA
(215) 922-2317
www.genosteaks.com/
1219 South 9th Street Philadelphia, PA 19147
(215) 389-0659
www.patskingofsteaks.com/
1237 East Passyunk Avenue Philadelphia, PA 19147
(215) 468-1546
Carmen’s – 51 North 12th Street
Philadelphia, PA
(215) 922-2317
