A cheesesteak is a long, crusty roll filled with thinly sliced sautéed rib-eye beef and melted cheese. Generally, the cheese of choice is Provolone, but American, Cheddar, Swiss and Pepperjack are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include Sauteed onions, mushrooms and hot or sweet peppers.
The cheesesteak made its official debut in 1930, when South Philadelphia hot dog vendor Pat Olivieri slapped some beef from the butcher onto his grill. A taxicab driver noticed the alluring aroma and asked for his own steak sandwich.
The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon thereafter, Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe. (Provolone!)
Today, Pat’s grills sizzle 24 hours a day, as does circa 1966 Geno’s, the rival shop across the street. For decades, the two family-run businesses have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s late founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak. NOW.....Come and try ours, we think we would give any place in Philadelphia some stiff competition! (that's what our customers say!)
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