Note: Although this post was published in 2013 it was updated and revised in April of 2018. Philly’s Bar & Grill has undergone an expansion and is now going by the name of Philly’s Bar & Lounge. They appear to still be offering Philly cheesesteaks.

Ever since I had a cheesesteak at Philly’s Bar & Grill on my birthday a few weeks ago, I’ve been wondering what really constitutes an original, true, Philly cheesesteak – this is in part because of the wide variety of options Philly’s Bar & Grill allows you when customizing your own cheesesteak.

Options are great, but what would you order if you wanted a real Philly cheesesteak?

Only in Philadelphia?

I’d first like to mention, the owner of Philly’s Bar & Grill in Latham, New York, just outside of Albany, is from Philadelphia – apparently, this is imperative to the notion of serving authentic Philly cheesesteaks.

According to WhatsCookingAmerica.net, if you are more than one hour from South Philly, then you cannot get a true Philly cheesesteak. VisitPhilly.com agrees: “Often imitated around the world, the cheesesteak is rarely duplicated successfully outside of Philadelphia.”

The Original Philly Cheesesteak

Let us say for argument’s sake that one could make or find a true Philly cheesesteak outside of Philadelphia – what ingredients would constitute this amazing creation?

This is where things get a bit tricky, because the original Philly cheesesteak and an “authentic” Philly cheesesteak actually differ significantly.

The original, very first Philly cheesesteak actually did not have cheese on it. Created in 1930 by brothers Harry Olivieri and Pat Olivieri, the first Philly cheesesteak was made of sliced beef and sauteed onions on a hot dog roll.

The Olivieri brothers ran a hot dog stand, and put together their steak and onion creation simply in the interest of trying something new and different. Reportedly, a cab driver stopped by for a hot dog, liked the steak sandwich he saw, and tried that instead. The idea took off from there.

It wasn’t until 20 years later that longtime employee Joe Lorenzo added provolone cheese. Soon after in 1952 Cheez Whiz hit the food scene, and this became the primary cheese to put on Philly cheesesteaks.

Yeah. Cheez Whiz.

Today’s Philly Cheesesteak

Later on, American cheese and pizza sauce became optional additions to the Olivieri brothers’ steak and onions creation. Today, toppings may also include fried onions, sauteed mushrooms, ketchup, hot sauce, and hot or sweet peppers, among other things.

Today’s Philly cheesesteak is no longer on a hot dog roll, either, but on more of a larger sandwich roll. WhatsCookingAmerica.net says that “the rolls must be long and thin, not fluffy or soft, but also not too hard.”

In addition, there are many sandwich shops that offer a cheesesteak sub (or a “hoagie” as they say in Philly) which is a “hybrid” version of the cheesesteak – this variety often includes lettuce, tomato, and mayonnaise.

Today’s Philly Cheesesteak in Philly

Cleavers is a fairly new cheesesteak shop in Philadelphia, just a couple of years old. It’s run by siblings Electra and Dimitri Poulimenos; their family previously owned a manufacturing company that produced customized cheesesteaks for clients, so they’ve been in the business for a long time.

Falling in line with today’s traditional cheesesteak, their take on the sandwich includes sub rolls that are “soft inside and have a little crunch on the outside.” They offer Cheez Whiz along with mozzarella and provolone.

The chop of the meat is another element of the famed sandwich that is up for debate, and Cleavers chooses a specific thickness so the pieces aren’t too thick or thin and break away from each other when on the grill. They call their creation the “shake” ribeye.

So if you’re looking for an authentic but modern Philly cheesesteak, that’s actually in Philly, consider Cleavers.

Conclusion

In conclusion, the original Philly cheesesteak consisted of sliced, grilled beef; sauteed onions; and no cheese; it was on a hot dog roll.

The true Philly cheesesteak as it has evolved to be today consists of beef (sliced, chopped, or “shake” style), melted Cheez Whiz, and comes on a not-too-soft, not-too-hard roll. Other toppings are optional, and provolone, mozzarella, and American cheese are acceptable substitutions for the Cheez Whiz.

Oh, and here is an article on one man who visited 50 different establishments that serve cheesesteaks in Philadelphia and the surrounding suburbs and reported on each one.

See a recipe for Philly cheeseteak stuffed peppers >>

Check out a recipe for cheesesteak stew >>

Sources:

• EZ Cater: Cleavers Cheesesteaks Steal the Spotlight on the Philadelphia Catering Scene
• Thrillist: a Brief History of the Cheesesteak
• Visit Philadelphia: Philadelphia Cheesesteaks
• What’s Cooking America: Philly Cheese Steak History & Recipe