You don't have to be from Philly to love cheesesteaks, but it helps. The sandwich is a part of Philadelphia history with strong Italian roots making it a quintessential Italian American creation. While it’s debated how the sandwich was born, what we do know is that it was invented by Italian brothers Pat and Harry Oliveri.
In 1930, Pat and Harry opened a hotdog stand on the corner of 9th Street, Wharton and Passyunk Avenues while working as full-time carpenters. According to the Oliveri family, the brothers created the first iteration of the steak sandwich in 1933, allegedly selling it to a cab driver for only ten cents. The sandwich combines chopped beef, onions, and melted cheese, on a small Italian roll. After devouring the inventive hoagie, the cab driver suggested they quit selling hot dogs and switch to selling steak sandwiches.
Pat and Harry began selling steak sandwiches near South Philadelphia’s Italian Market. As their popularity grew, they opened Pat’s King of Steaks at the same location as their hot dog stand in 1940. Originally, the sandwich was sold without cheese. But according to Oliveri, the idea to add provolone cheese was made by Joe "Cocky Joe" Lorenza, a manager at a local restaurant.
It’s not hard to find a good cheesesteak sandwich in the City of Brotherly Love, but finding a great one is. Here are America Domani picks for some of the best Philly cheesesteak sandwiches to try the next time you’re in Philadelphia.
Dalessandro’s Steaks
Some locals claim Dalessandro’s serves up the best cheesesteak in Philly. Opened on Henry Avenue in 1960, you’ll find the freshest cuts of rib-eye steak. Dalessandro’s cuts their steak with a finer chop than other joints around town, piling it high with chunky grilled onions on a chewy roll.
Campo’s Philly Cheesesteaks
Opened in 1947, Campo’s Cheesesteaks embodies old-school Philadelphia. You can find Campo’s on Market Street under its famous red, blue, and green awning. While they serve traditional steak sandwiches, you can also try vegan, vegetarian, dairy-free, and gluten-free options. Catch them at a game - Campo’s Cheesesteaks is also located at Citizens Bank Park and the Wells Fargo Center.
Geno’s Cheesesteaks
Sitting across the street from Philly’s oldest cheesesteak location, Geno’s has been cranking out cheesesteak sandwiches since 1966. This 24-hour, seven-day-a-week spot has been layering fresh onions, the highest quality rib-eye steak, and stuffing their creation into in-house-made bread. While the line tends to stack up, the cooks and cashiers are masters of speed, getting your sandwich to you as fast as possible.
Pat’s King of Steaks
Home of the original cheesesteak, Pat’s King of Steaks is still owned and operated by the Oliveri family. According to the family story, the sandwich was created in the 1930s and the cheese was added a decade later. Pat’s is another 24-hour, seven-day-a-week cheesesteak location, and they only close for 48 hours each year; for Christmas and for Thanksgiving.
Jim’s South Street
Found on the “Hippest Street in Town,” Jim’s South Street opened in 1976 and serves dynamite cheesesteaks in their art-deco-designed building. The five-time winner of Philadelphia Magazine's "Best of Philly" award, you’ll find their cheesesteaks piled into a crispy, warm hoagie roll. While a fire in 2022 closed their doors temporarily, you can enjoy their legendary cheesesteaks again Labor Day 2023.
Tony and Nick’s Steaks
Formerly the original location of Tony Luke’s, this cheesesteak spot is still owned and operated by Tony “Luke” Lucidonio, Sr. and his son Nick. The family duo makes their cheesesteaks with made-to-order, thin-sliced rib eye - any style you want.
Angelo’s Pizzeria South Philly
Head into any pizzeria in Philadelphia and you’ll find that they make a killer cheesesteak sandwich. Angelo’s Pizzeria is a staple and a favorite amongst Philly food lovers. While the shop is more well-known for their award-winning pizza, they make cheesesteaks with seeded Sarcone’s Bakery rolls. When you order your cheese, you have the options of Cooper sharp, American, provolone, or traditional whiz cheeses.
AJ Forrisi
Assistant Editor for America Domani, AJ Forrisi is a Brooklyn-based writer and photographer. His work focuses on food, travel, sports, landscapes, and urban scenes. You can find him on Instagram @aj.photo.works.