Pat's King of Steaks ★ 4.5
Pat's King of Steaks in Philadelphia is the 24-hour 1930 cheesesteak counter at 9th and Passyunk, the canonical 3am sandwich after a South Philly night out.
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History
The cheesesteak was invented in 1930 at 9th and Wharton in South Philly. Pat Olivieri, a hot-dog vendor, threw a handful of thin-shaved beef on his grill, slid it into an Italian roll and sold the result to a taxi driver. Cheez Whiz was added in the 1950s. Geno's Steaks opened directly across Passyunk Avenue in 1966 and the two-vendor rivalry has run uninterrupted ever since. John's Roast Pork on Snyder, open since 1930, runs a parallel claim to the city's best version. Ordering is its own language: one-Whiz-wit means one cheesesteak with Whiz and onions, one-Whiz-witout means without onions. American and provolone are accepted answers. Ketchup is not.
Common allergens: Gluten, Dairy
Make it at home
Ingredients
- 500g boneless rib-eye, sliced paper-thin against the grain (freeze 45 minutes first)
- 2 tablespoons neutral oil
- 1 large yellow onion, halved and thinly sliced
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 4 slices American cheese, or 100g Cheez Whiz, or 100g sliced provolone
- 2 long soft Italian rolls (Amoroso if you can get them, otherwise hoagie rolls)
- Sweet long peppers or pickled hot peppers, optional
Method
- Heat a large flat griddle or heavy frying pan over medium-high. Add half the oil and the onions, season with a pinch of salt, and cook 8 minutes until soft and brown at the edges. Push to one side of the pan.
- Add the remaining oil and pile the rib-eye onto the hot surface. Season with salt and pepper. Chop and scrape the beef with a stiff metal spatula as it cooks, breaking it into 1cm pieces. Cook 2 to 3 minutes only, just until no pink remains.
- Mix the cooked onions into the beef. Divide into two long mounds the length of your rolls. Lay the cheese over the meat and let it melt 30 seconds. For Whiz, warm it gently and spoon over after.
- Split the rolls but do not toast. Use the spatula to scoop the cheesy beef-and-onion into each roll. Eat immediately, leaning forward, wrapped in foil from the second bite on.
Tip from the editors. Freeze the rib-eye 45 minutes before slicing. The harder the meat, the thinner the slice; the thinner the slice, the better the cheesesteak.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat philly cheesesteak
Philly cheesesteak in Philadelphia
Geno's Steaks ★ 4.4
Geno's Steaks in Philadelphia is the 24-hour 1966 Joe Vento cheesesteak counter across Passyunk from Pat's, the orange-and-neon late-night rival half of the South Philly duel.
Try: Philly cheesesteak
John's Roast Pork ★ 4.8
Why locals love it: The 1930 South Philly counter at Snyder and Weccacoe that locals defend as the city's best roast pork while tourists queue at Pat's a mile north.
Tip: Closed Sundays. Go before 11:00 for lunch counter; cash and cards both work.
Jim's Steaks South Street ★ 4.4
Jim's Steaks South Street in Philadelphia is the 1976 South Street counter that reopened May 2024 after the 2022 fire, expanded into the next-door Eyes Gallery building.
Try: Philly cheesesteak
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