I have the suspicion that most cheesesteaks in Philadelphia are about the same.
There’s probably a Cheez Whiz-slathered hit man coming after me now, but before anyone does anything hasty, let me explain. This isn’t a bad thing. In fact, it’s what makes Philadelphia’s 9th-and-Passyunk cheesesteak rivalry so darn fun.
After you walk through an area that’s a lot like the Burgh’s own Strip District – except somewhat more residential – you suddenly happen upon one of the most famous corners of culinary rivalry in the world. One one corner, Pat’s King of Steaks: the originator of Philadelphia’s famous sandwich, dating all the way back to 1930. On the other corner, Geno’s, the flashy upstart, ringing in at a mere 44 years old.
Pat's feels like an old-fashioned burger joint
At both locations, you will find crusty rolls. You will find sumptuously greasy grilled onions. You will find thinly sliced, flat-top seared steak. You will find vats and vats Cheez Whiz. And you will find crowds of people at each location claiming that these steaks are the best.
Well, folks, I think that if one if them clearly made a better steak, then the other would be out of business.
Geno's has the wham, the glam and the neon
So it must be something else that has spawned a cottage industry of cheesesteak tasting challenges, and make no mistake: it is an industry. On my recent Sunday morning in Philadelphia, I witnessed no fewer than three tables of cheesesteak taste-testers spiriting both Pat’s and Geno’s sandwiches – and that was just within earshot of my table on the quiet side of Pat’s. There was little agreement between the three challengers, either… further proof that my hypothesis is correct.
You can get your One Whiz Wit on either side of the street, and since we can’t decide on quality alone, we must decide based on other factors. And if you are like me and have but one tummy, that decision is agonizing.
Without further ado and after at least 40 minutes of careful research, I introduce the Burghilicious Scientific Cheesesteak Selector. Simply take this quiz, and your ideal cheesesteak purveyor is revealed!
But when it comes to choosing Whiz, American, or provolone… you’re on your own.
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i could really use a great cheesesteak but pgh doesn’t seem to have any…
That was adorable. Next time I’m in Philidelphia I’ll be sure to stop at Pat’s on your quiz’s recommendation. (Though I may be sending a friend across the street to Geno’s so I can take a bite of theirs too!)
When were you in Phillie?
Here’s the question we’d all like to have answered – are you going to make a cheesesteak with a Burghilicious twist? And will you need taste testers?
I spend lots of time in Philly and happen to know that the owner of Pat’s is a Primanti Bros. fan. So, I am glad to see that Pat’s came up on your quiz as my cheesesteak of choice! If your’e looking a a great food tour of South Philly, check out my friend Jacquie’s tours at http://www.taste4travel.net. Jacquie grew up in South Philly, is a chef, and is buddies with everyone along the tour. (And the tour stops at Pat’s.)
Thanks for the quiz!!
You think 3 tables is a lot? Try hitting up Passyunk at 2am when the bars are letting out. It’s a mad house, and can be an interesting scene!
Also, have you tried the steaks at Southside Steak Co? They’re not bad. What probably makes their steaks worthwhile is that they import their bread from Philly. Am pretty sure that their rolls are from Amoroso’s. These are ubiquitous in Philly and credited for defining a true Philly steak.
. The lettuce is heaped on top; not nearly as good.
My favorite is steak w/ provolone, onions and lettuce. The lettuce gives it a nice crunch, but they have to put the lettuce down on the steak while it cooks. Then when they throw down the roll and flip it over, the lettuce is under everything. At Southside steaks, they don’t do this for me, which makes me sad
I agree with the general assessment that Pittsburgh cheesesteaks are not inferior due to the quality of the steak but rather the bread. Still, I don’t believe they’re wholly inferior to the Philly cheesesteak. They’re just not the staple here that they are in Philly.
@rick – there was a place on carson (south side steaks?, maybe 20th and carson, south side slopes side of the road) that brought in Amoroso rolls – about as close as you’ll get in pgh.
Hey, Lauren! I didn’t know you had a food blog! Anyway, I was in Philly this summer on vacation (weird, I know) and the bf and I did the cheesesteak taste test. I decided that I liked Pat’s meat and Geno’s bread. So I plopped half the meat from my Pat’s cheesesteak onto the bread from Geno’s and found it to be quite delectable. Strange, huh? Especially if they use the same bread, which I don’t know if they do.
My parents grew up in Philly and my brother currently lives there and they all swear by Geno’s. I have yet to taste a Pat’s Cheesesteak, since, as you mentioned, it’s hard with one stomach to plow through two cheesesteaks. I did a post on my blog on our visit to Geno’s a few months ago – here . Love your blog! I’m going to make your maple-roasted nuts this week and give as Christmas gifts.
Jim’s steaks on south 4th street is better than both.