Kamil Perry
The iconic cheesesteak, a beloved sandwich featuring thinly sliced steak and melted cheese on a hoagie roll, is a staple of Philadelphia’s culinary identity. However, locals in Philadelphia often refer to this dish simply as a steak or a cheesesteak, dropping the word cheese when ordering with cheese as it’s implied. The term cheesesteak itself is widely recognized outside the city, but in Philadelphia, the sandwich’s name reflects a deep-rooted tradition and pride in its origins. Understanding what a cheesesteak is called in Philadelphia not only highlights the city’s unique food culture but also underscores the importance of regional dialects and customs in shaping how we talk about food.
| Characteristics | Values |
|---|---|
| Name | Cheesesteak or Steak Sandwich (locals often omit "cheese" when ordering) |
| Origin | Philadelphia, Pennsylvania, USA |
| Main Ingredients | Thinly sliced beefsteak, melted cheese, hoagie roll |
| Cheese Options | Cheez Whiz (most traditional), provolone, or American cheese |
| Optional Toppings | Onions, peppers, mushrooms, ketchup, hot sauce |
| Bread Type | Hoagie roll (soft, long Italian roll) |
| Cooking Method | Grilled or chopped steak on a flat-top grill |
| Regional Variations | Chicken cheesesteak, vegan cheesesteak |
| Cultural Significance | Iconic Philadelphia dish, often debated for authenticity and preparation |
| Popular Establishments | Pat's King of Steaks, Geno's Steaks, Jim's Steaks |
| Serving Style | Handheld sandwich, often served with fries or cheese fries |
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What You'll Learn
- Original Name: Steak Sandwich or Philly Steak were common before Cheesesteak became popular
- Local Terminology: Philadelphians often call it a Steak or simply With or Without (cheese)
- Cheese Variations: Provolone, American, or Whiz denote the cheese type in the order
- Order Lingo: Wit (with onions) or Wit-out (without onions) is how locals customize
- Regional Identity: Outside Philly, it’s Philly Cheesesteak, but locals drop Philly
Original Name: Steak Sandwich or Philly Steak were common before Cheesesteak became popular
Before the term "cheesesteak" dominated menus, Philadelphians simply called it a "steak sandwich" or "Philly steak." These names reflect the dish’s humble beginnings: thinly sliced steak on a hoagie roll, often with onions. The addition of cheese—typically Cheez Whiz, provolone, or American—came later, but the original names stuck around long enough to shape local vernacular. Even today, older Philadelphians or traditional shops might still refer to it by these earlier titles, a nod to the sandwich’s pre-cheese era.
To understand why "steak sandwich" or "Philly steak" were the go-to terms, consider the dish’s evolution. In the 1930s, Pat Olivieri, a hot dog vendor, experimented with grilled beef and onions on Italian bread, creating the foundation. Cheese wasn’t part of the equation until later, when a customer suggested it. This timeline explains why the original names focused on the meat and bread—the core components—rather than the cheese, which became a defining feature only after gaining popularity in the 1960s and 1970s.
If you’re ordering in Philadelphia, knowing these older terms can be a practical tip. While "cheesesteak" is universally understood, using "steak sandwich" or "Philly steak" might signal familiarity with the dish’s history. However, be specific about the cheese if you want it included, as the original names don’t imply its presence. For instance, ask for a "Philly steak with provolone" to avoid confusion. This approach bridges the gap between historical accuracy and modern expectations.
Comparatively, the shift from "steak sandwich" to "cheesesteak" mirrors broader trends in food branding. Just as "soda" became "pop" in certain regions, the addition of cheese transformed the sandwich’s identity. Yet, the older names persist in specific contexts, such as family-owned shops or casual conversations among locals. This duality highlights how food names can evolve while retaining traces of their origins, offering a linguistic snapshot of cultural adaptation.
In essence, the terms "steak sandwich" and "Philly steak" serve as reminders of the cheesesteak’s simpler beginnings. They’re not just historical footnotes but living phrases that continue to shape how Philadelphians talk about their iconic dish. By recognizing these names, you gain a deeper appreciation for the sandwich’s journey—from a meat-and-bread staple to a cheese-topped phenomenon. Whether you’re a tourist or a local, understanding this linguistic evolution adds flavor to every bite.
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Local Terminology: Philadelphians often call it a Steak or simply With or Without (cheese)
In Philadelphia, the iconic sandwich known as a cheesesteak is often referred to with a simplicity that reflects its deep-rooted place in local culture. Philadelphians typically call it a "Steak" or simply order it "With" or "Without" cheese, stripping away any unnecessary words. This shorthand is more than just a way to save time; it’s a badge of honor, signaling insider knowledge and a connection to the city’s culinary identity. For example, a local might say, "I’ll take a Steak with," meaning they want a cheesesteak with cheese, usually Cheez Whiz. This brevity is understood universally within the city, from South Philly to Center City, and is a testament to the sandwich’s ubiquitous presence in daily life.
The terminology "With" or "Without" isn’t just about cheese—it’s about customization. Philadelphians are particular about their cheesesteaks, and these phrases allow for quick, precise orders. "With" typically implies Cheez Whiz, the traditional choice, while "Without" means no cheese at all. For those who prefer provolone or American cheese, they’ll specify, but the default is understood. This system streamlines the ordering process, especially at busy spots like Pat’s King of Steaks or Geno’s Steaks, where efficiency is key. It’s a practical approach that reflects the city’s no-nonsense attitude and the sandwich’s role as fast, satisfying fuel.
To order like a local, follow these steps: First, decide if you want cheese—if so, say "With," and if not, say "Without." Second, specify the type of cheese if you’re deviating from Cheez Whiz. Third, add any extras like onions, peppers, or mushrooms. For instance, "Steak with, whiz, onions" is a classic order. Avoid asking for ketchup, as it’s a controversial addition that might draw side-eye from locals. Finally, be prepared to move quickly; these establishments are known for their fast-paced service. Mastering this terminology not only ensures you get exactly what you want but also earns you respect from the sandwich makers and fellow patrons.
The beauty of this local terminology lies in its efficiency and cultural significance. It’s a language born out of necessity in a city where the cheesesteak is more than food—it’s a way of life. Tourists often stumble over the phrasing, but for Philadelphians, it’s second nature. This shorthand also highlights the sandwich’s versatility; while the core ingredients remain the same (thinly sliced steak and bread), the options for customization are endless. By embracing "Steak," "With," or "Without," you’re not just ordering a sandwich—you’re participating in a tradition that defines Philadelphia’s culinary soul.
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Cheese Variations: Provolone, American, or Whiz denote the cheese type in the order
In Philadelphia, the cheese used in a cheesesteak is as crucial as the meat itself, and the choice often signals the eater’s allegiance to tradition or innovation. Provolone, American, and Cheez Whiz are the holy trinity of cheesesteak cheeses, each bringing a distinct flavor and texture to the iconic sandwich. Provolone, a sharp and slightly smoky Italian cheese, is the choice for purists who prefer a more sophisticated, aged profile. American cheese, with its creamy melt and mild saltiness, appeals to those seeking a classic, crowd-pleasing option. Cheez Whiz, a processed cheese sauce, is the wildcard—creamy, tangy, and unapologetically Philadelphian, favored by locals who embrace the city’s bold culinary identity.
To master the art of cheesesteak customization, consider the cheese as the defining element of your order. When ordering, specify your preference clearly: "Provolone," "American," or "Whiz." For instance, a "cheesesteak with provolone" will yield a sharper, more complex flavor, while "Whiz wit'" (with onions) leans into the city’s street food roots. American cheese strikes a balance, melting seamlessly into the steak and peppers without overpowering the meat. Pro tip: If you’re unsure, ask the counter staff for their recommendation—many shops have their own spin on the classic.
From a practical standpoint, the cheese choice also affects the sandwich’s texture. Provolone, when melted, retains a slight chewiness, adding a textural contrast to the tender steak. American cheese creates a smooth, velvety layer that binds the ingredients together. Cheez Whiz, being a sauce, coats the meat and bread more generously, resulting in a richer, messier (but deeply satisfying) bite. For first-timers, American is a safe bet, while Whiz is a must-try for the full Philly experience.
The debate over which cheese reigns supreme is as heated as the griddles in Pat’s or Geno’s. Provolone enthusiasts argue it elevates the cheesesteak to a gourmet level, while Whiz loyalists defend its role in the sandwich’s humble, working-class origins. American cheese, often overlooked, is the quiet hero that satisfies both camps. Ultimately, the choice reflects personal preference, but understanding the nuances of each cheese allows you to tailor your cheesesteak to your taste—whether you’re a traditionalist, an adventurer, or somewhere in between.
In Philadelphia, the cheesesteak is more than a sandwich—it’s a cultural statement, and the cheese is its voice. Provolone speaks of heritage, American of familiarity, and Whiz of unapologetic authenticity. By choosing your cheese wisely, you’re not just ordering a meal; you’re participating in a centuries-old tradition. So next time you’re at the counter, remember: it’s not just a cheesesteak—it’s *your* cheesesteak. Make it count.
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Order Lingo: Wit (with onions) or Wit-out (without onions) is how locals customize
In Philadelphia, ordering a cheesesteak isn’t just about the meat and cheese—it’s about the onions. Locals don’t ask for onions; they use a shorthand that’s as much a part of the city’s identity as the Liberty Bell. Say “wit” if you want onions, or “wit-out” if you don’t. This isn’t optional lingo—it’s the rule. Tourists might stumble over the phrasing, but for Philadelphians, it’s second nature, a quick, efficient way to customize their sandwich without slowing down the line at Pat’s or Geno’s.
The beauty of this system lies in its simplicity. No need for lengthy explanations or awkward pauses. A single word—“wit” or “wit-out”—communicates your preference instantly. It’s a practical solution born from the fast-paced environment of Philly’s iconic cheesesteak joints, where speed is as important as flavor. For first-timers, mastering this lingo is step one in blending in. Pro tip: Decide before you reach the counter, as hesitation can earn you a side of attitude from the grill master.
Beyond practicality, the “wit” or “wit-out” choice reflects personal taste and, arguably, personality. Onions add a sharp, slightly sweet contrast to the rich, savory cheesesteak, elevating it from good to great for many. Those who opt for “wit-out” often prefer the unadulterated flavors of steak and cheese, letting those elements shine. It’s a debate as old as the cheesesteak itself, with no wrong answer—just preferences. Observing someone’s order can offer a glimpse into their culinary priorities.
For visitors, adopting this lingo isn’t just about avoiding confusion—it’s about respect. Using “wit” or “wit-out” shows you’ve done your homework, that you’re not just another out-of-towner clogging up the line. It’s a small but meaningful way to connect with the culture of the city. And if you’re still unsure, watch how locals order. Mimic their cadence, their confidence. It’s not just about the words—it’s about the attitude.
Finally, remember that this lingo isn’t limited to cheesesteaks. In Philly, “wit” or “wit-out” can apply to any sandwich where onions are an option. But it’s the cheesesteak where this phrase truly belongs, where it’s most sacred. So next time you’re in the City of Brotherly Love, don’t just order a cheesesteak—order it like you belong. Say it with conviction: “One wit,” or “One wit-out.” It’s more than an order—it’s a statement.
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Regional Identity: Outside Philly, it’s Philly Cheesesteak, but locals drop Philly
Step into any diner outside Philadelphia, and you’ll find it on the menu as a "Philly Cheesesteak," a name that screams its origin. But cross into the city limits, and the story changes. Locals simply call it a "cheesesteak," dropping the "Philly" like a tourist shedding a fanny pack. This linguistic shift isn’t just a quirk—it’s a marker of regional identity, a subtle way Philadelphians assert their ownership of the iconic dish. The omission of "Philly" isn't laziness; it’s pride. It’s the difference between saying "I’m from Philadelphia" and "I’m a Philadelphian." One is a location, the other an identity.
Consider the mechanics of this naming convention. Outside Philly, the "Philly" prefix serves as a geographic stamp, distinguishing the cheesesteak from imitators. Inside the city, however, the dish is so ingrained in the culture that the label becomes redundant. It’s like calling a croissant a "Paris croissant" in France—unnecessary. This unspoken rule is passed down through generations, a shared understanding that reinforces community bonds. For newcomers, ordering a "Philly Cheesesteak" in Philadelphia is a telltale sign of outsider status, akin to mispronouncing "Hoagies" as "sub sandwiches."
The psychology behind this naming difference is fascinating. By dropping "Philly," locals reclaim the cheesesteak as their own, stripping it of its touristy veneer. It’s a form of cultural gatekeeping, a way to distinguish insiders from outsiders. This phenomenon isn’t unique to Philadelphia—think "New York pizza" versus just "pizza" in Manhattan. But in Philly, the cheesesteak holds a particularly sacred place, tied to the city’s blue-collar roots and culinary heritage. To call it anything other than a "cheesesteak" within city limits feels like an insult to its legacy.
For visitors, understanding this nuance is key to blending in. Order a "cheesesteak" with confidence, but tread carefully with the specifics. Ask for "Whiz without" (Cheez Whiz, no onions) or "American with" (American cheese, onions), and you’ll earn a nod of approval. Avoid the rookie mistake of asking for ketchup—unless you’re at Pat’s King of Steaks, where it’s one of the few places it’s tolerated. The takeaway? Language is power, and in Philadelphia, the way you order a cheesesteak speaks volumes about your place in the city’s cultural landscape. Drop the "Philly," embrace the tradition, and you’re one step closer to earning your stripes as an honorary local.
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Frequently asked questions
In Philadelphia, a cheesesteak is simply called a "cheesesteak" or "Philly cheesesteak." Locals often refer to it as a "steak" for short.
No, there isn’t a unique term. Philadelphians call it a "cheesesteak" or "Philly cheesesteak," though they may omit "Philly" when in the city.
Yes, variations like "Cheesesteak wit" (with onions) or "Cheesesteak wit-out" (without onions) are common, but the base name remains "cheesesteak."
