Philadelphia's ribeye sandwich — shaved thin, Cheez Whiz on top, soft Amoroso roll. Pat's and Geno's have faced each other across the same South Philly intersection since 1930.
About Cheesesteak
Philadelphia's most iconic sandwich — thinly shaved ribeye (the meat must be frozen briefly to slice thin enough) cooked on a flat-top griddle and topped with Cheez Whiz (the canonical choice), provolone or American cheese in a soft, hinge-cut Amoroso roll; Pat's King of Steaks and Geno's Steaks face each other across an intersection in South Philly and have been arguing about the definitive version since 1930.
Thinly shaved ribeye (frozen briefly before slicing to achieve the required thinness) cooked on a flat-top griddle and topped with Cheez Whiz (the canonical choice), provolone or American cheese in a soft Amoroso roll. Pat's King of Steaks and Geno's Steaks face each other across an intersection in South Philly and have been debating the definitive version since 1930.
“Pat's King of Steaks and Geno's Steaks face each other across an intersection in South Philly and have been debating the definitive version since 1930.”
Cheez Whiz is the original and most traditional choice — its processed smoothness coats the meat evenly in a way that real cheese cannot. Provolone is the alternative. American cheese is the compromise.
What to Expect
At Pat's or Geno's you order at the window: 'Whiz wit' means Cheez Whiz with onions. You say this in the correct sequence or the line behind you will indicate their displeasure.
Why Try It
The Philly cheesesteak is the most specific regional American sandwich — the roll, the shaved meat and the Cheez Whiz are all locally essential.
Insider Tips
- Order 'Whiz wit' (Cheez Whiz with onions) at Pat's or Geno's for the traditional version.
- The Amoroso roll is specifically baked for cheesesteak — standard hoagie rolls don't have the right crumb structure.
- Jim's Steaks on South Street is the third essential address.
