If you’ve never had a Philly cheesesteak, let me paint you a picture: imagine biting into a long, crusty hoagie roll, still warm and just soft enough to cradle the salty, sizzling strips of thinly sliced ribeye beef. The meat is cooked on a flat-top until it’s juicy and browned, often with diced onions grilled to caramelized perfection. Then comes the cheese—glorious, molten cheese. Some swear by Cheez Whiz, others hold tight to provolone or American. Whichever route you choose, it’s messy, comforting, and unforgettable.
This isn’t just a sandwich—it’s a Philadelphia icon.
Best Places to Get a Cheesesteak in Philly
In Philly, the cheesesteak is a local religion, and every local has their own gospel. Here are some of the most iconic and battle-tested stops:
Pat’s King of Steaks – South Philly
This is where the story officially began in 1930. Pat Olivieri tossed some beef on the grill, and a legend was born. Pat’s still draws tourists and locals alike, and you order fast, with lingo: “One Whiz Wit” (means Cheez Whiz with onions) or “One Provolone Witout” (provolone, no onions). It’s a right of passage.
Geno’s Steaks – Across the street from Pat’s
Pat’s eternal rival. Neon lights, crispier beef, and fans who would defend it to the grave. It’s cheesesteak theater—loud, proud, and right across the corner from history.
Dalessandro’s Steaks – Roxborough
For locals who want less hype and more meat. Dalessandro’s packs their rolls heavy, chops the beef fine, and makes everything fresh to order. The line can stretch, but the flavor is worth it.
John’s Roast Pork – South Philly
Not as famous but arguably one of the best. The roll here is crustier, the cheese blend richer, and the beef—well, it speaks for itself. Don’t let the name fool you; their cheesesteak is award-winning.
Where to Get a Philly Cheesesteak in New York
Now, I’m not about to say New York does it better—but if you’re in the Big Apple and craving that Philly magic, here’s where to go:
Shorty’s – Multiple Locations
This is as close to Philly as it gets without crossing state lines. They use real Amoroso rolls (shipped from Philly), proper sliced ribeye, and authentic toppings. The Whiz here is thick and molten, and they don’t cut corners.
99 Miles to Philly – East Village (Note: check status; it has had closures/reopenings)
A longtime favorite of purists, this spot built its rep on delivering the full cheesesteak experience. Soft roll, dripping cheese, tender meat—it made you forget you were 99 miles away.
Carl’s Steaks – Midtown
A classic lunch-hour joint for NY office warriors. Fast, greasy, and right to the point, Carl’s has the feel of a Philly counter: no frills, just beef, onions, and cheese.
The Anatomy of a Perfect Cheesesteak
What makes the Philly cheesesteak more than just a sandwich? It’s the balance:
- Ribeye steak – thinly sliced, juicy, often chopped or left in strips depending on the shop
- Onions – cooked on the grill with the beef, until sweet and caramelized
- Cheese – either Cheez Whiz (creamy and neon), American (melty and mild), or Provolone (sharper and more traditional)
- The Roll – Amoroso rolls are the standard: soft but sturdy, never soggy, always with a slight chew
Toppings like peppers, mushrooms, or even ketchup are optional, but purists stick to the basics.
The Philly cheesesteak isn’t complicated—but that’s its beauty. It’s a blue-collar, back-of-the-grill masterpiece that’s stayed true to its roots. Whether you’re scarfing one down on a South Philly sidewalk or finding a slice of home in a New York storefront, you’re part of something bigger: a rivalry, a tradition, and one of the greatest sandwiches America ever built.
If you’ve never had one, do yourself a favor—just don’t forget the napkins.
Would you like me to turn this into a food blog post layout or a travel guide-style piece next?
