Philadelphia. The City of Brotherly Love. Home to the Liberty Bell, a passionate sports fanbase, and, of course, the cheesesteak. This iconic sandwich, a symphony of thinly sliced steak, melted cheese, and often onions, nestled in a hoagie roll, has become synonymous with the city itself. While countless establishments claim to offer the “best” cheesesteak, two names consistently rise above the rest, sparking a debate that has raged for generations: Pat’s King of Steaks and Geno’s Steaks.
A Tale of Two Steaks: Pat’s and Geno’s – The Origin Story
The story of the cheesesteak itself is intertwined with Pat’s King of Steaks. Legend has it that in the 1930s, Pat Olivieri, a hot dog vendor, decided to grill some beef on his stand. A passing cab driver caught a whiff of the delicious aroma and asked for a steak sandwich. This impromptu creation was a hit, and soon, Pat started selling steak sandwiches regularly. The addition of cheese came later, reportedly at the request of another customer. Pat’s remains at its original location at the intersection of 9th Street and Passyunk Avenue, a 24/7 beacon for cheesesteak aficionados.
Geno’s Steaks, founded by Joey Vento in 1966, joined the cheesesteak fray a few decades later, establishing itself directly across the street from Pat’s. Geno’s quickly gained notoriety for its own take on the cheesesteak and its equally boisterous atmosphere. The rivalry between the two establishments was immediate and intense, fueled by their proximity, contrasting personalities of the owners, and fiercely loyal customer bases.
The Ingredients: A Closer Look
Both Pat’s and Geno’s use similar core ingredients, but subtle differences in preparation and sourcing contribute to their distinct flavors. The steak itself is typically thinly sliced ribeye, grilled on a flat-top. The cheese options generally include provolone, American, and Cheez Whiz, with Whiz being the most popular choice for its gooey texture and distinct tang. Onions, fried or raw, are a common addition, adding a layer of sweetness and sharpness.
The roll is also crucial. Both establishments use Amoroso’s rolls, a Philadelphia institution known for its soft, chewy texture and ability to hold the cheesesteak fillings without falling apart. However, even within Amoroso’s, there can be slight variations in the specific type of roll used, affecting the overall experience.
The Ordering Experience: Know the Lingo
Ordering a cheesesteak in Philadelphia is an art form. Knowing the local lingo is essential, especially when facing the rapid-fire service at Pat’s and Geno’s. To order, you state your cheese preference and whether you want onions. For example, “Whiz wit” means Cheez Whiz with onions, while “American witout” means American cheese without onions.
Confusion can lead to delays or even friendly reprimands, so it’s best to be prepared. The ordering process is part of the experience, adding to the lively and often chaotic atmosphere.
Pat’s King of Steaks: The Pioneer’s Perspective
Pat’s King of Steaks prides itself on being the originator of the cheesesteak. They emphasize the quality of their ingredients and their adherence to the original recipe. Pat’s maintains a no-frills approach, focusing on the core elements of the cheesesteak.
The Steak at Pat’s
Pat’s uses thinly sliced ribeye steak, chopped and grilled to order. They emphasize the freshness of their meat and the importance of proper cooking technique. The steak is seasoned simply, allowing the natural flavor of the beef to shine through. The grilling process ensures the steak is tender and slightly caramelized, creating a satisfying texture.
The Cheese at Pat’s
While Pat’s offers provolone and American cheese, Cheez Whiz remains the most popular choice. The Whiz adds a distinctive tang and creaminess that complements the savory steak. Pat’s uses a generous portion of cheese, ensuring every bite is filled with cheesy goodness.
The Onions at Pat’s
Onions, if desired, are fried on the same flat-top as the steak, absorbing the flavors of the beef and adding a touch of sweetness. Pat’s fries their onions until they are soft and slightly caramelized, enhancing their flavor and texture. The onions are then mixed with the steak and cheese, creating a cohesive blend of flavors.
Geno’s Steaks: The Challenger’s Charm
Geno’s Steaks offers a more flamboyant and visually striking experience. The building is adorned with colorful lights and signs, creating a lively atmosphere. Geno’s is known for its strong opinions and outspoken owner, Joey Vento (who passed away in 2011), who often stirred controversy with his political views.
The Steak at Geno’s
Geno’s also uses thinly sliced ribeye steak, but some argue that their steak is slightly more finely chopped than Pat’s. The cooking process is similar, with the steak grilled on a flat-top until tender and slightly browned. Geno’s also emphasizes the quality of their meat and the importance of proper seasoning.
The Cheese at Geno’s
Like Pat’s, Geno’s offers provolone, American, and Cheez Whiz. Whiz remains the most popular choice, providing the same creamy, tangy complement to the steak. Geno’s also uses a generous portion of cheese, ensuring a satisfyingly cheesy experience.
The Onions at Geno’s
Geno’s fries their onions in a similar manner to Pat’s, cooking them on the flat-top until soft and slightly caramelized. The onions are then mixed with the steak and cheese, creating a harmonious blend of flavors. Some argue that Geno’s onions are slightly sweeter than Pat’s, but this is a matter of personal preference.
The Atmosphere: Defining the Experience
The atmosphere at Pat’s and Geno’s is a crucial part of the cheesesteak experience. Both establishments are located at the same intersection, creating a vibrant and bustling scene. The constant flow of customers, the sizzling of steak on the flat-top, and the shouts of orders create a unique and unforgettable ambiance.
Pat’s exudes a classic, old-school charm. Its simple exterior and no-frills interior reflect its long history and focus on the core elements of the cheesesteak. The atmosphere is lively and energetic, but slightly less chaotic than Geno’s.
Geno’s, on the other hand, embraces a more flamboyant and attention-grabbing aesthetic. Its bright lights, colorful signs, and outspoken personality create a more boisterous and in-your-face atmosphere. The rivalry between the two establishments adds to the excitement and energy of the scene.
The Verdict: Which Cheesesteak Reigns Supreme?
Ultimately, the “best” cheesesteak is a matter of personal preference. Both Pat’s and Geno’s offer delicious and satisfying cheesesteaks, and the subtle differences in their ingredients, preparation, and atmosphere contribute to their distinct identities.
Pat’s King of Steaks appeals to those who appreciate tradition and a focus on the core elements of the cheesesteak. Its simple approach and high-quality ingredients make it a consistent and reliable choice.
Geno’s Steaks attracts those who enjoy a more vibrant and energetic experience. Its flamboyant atmosphere and slightly different take on the cheesesteak offer a unique and memorable culinary adventure.
Visiting both establishments and trying their cheesesteaks side-by-side is the best way to determine which one you prefer. The experience is as much about the atmosphere and history as it is about the taste of the sandwich itself. Regardless of your preference, a cheesesteak from Pat’s or Geno’s is a must-try for anyone visiting Philadelphia. It’s a true taste of the city and a testament to its culinary heritage. The debate will likely continue for generations to come, ensuring that the cheesesteak rivalry remains a vibrant and integral part of Philadelphia’s identity.
What are the two cheesesteak establishments considered Philly’s titans, and why are they so famous?
The two establishments most often cited as Philly’s cheesesteak titans are Pat’s King of Steaks and Geno’s Steaks. Pat’s is widely credited with inventing the cheesesteak in the 1930s, giving it a historical claim to fame. Geno’s, founded later in 1966, quickly became equally well-known, creating a long-standing rivalry and attracting both locals and tourists alike.
Their fame stems not only from their cheesesteaks but also from their location directly across the street from each other in South Philadelphia. This proximity fosters a competitive atmosphere and provides visitors with the opportunity to easily try both and compare. The lively ambiance and constant debate over which is “better” contribute significantly to their legendary status.
What are the key differences in the cheesesteak preparation at Pat’s and Geno’s?
While both Pat’s and Geno’s serve cheesesteaks with similar core ingredients, there are notable differences in their preparation. Pat’s typically serves their steaks chopped into smaller pieces, offering a somewhat finer texture. Geno’s, on the other hand, generally features larger, more coarsely chopped pieces of steak. Cheese choices and the way the onions are cooked can also differ.
Another difference lies in the cheese placement. Pat’s typically melts the cheese into the steak directly on the grill, while Geno’s often lays the cheese slices on top after the steak is added to the roll. Furthermore, the bread used by each establishment, though similar, can vary slightly in texture and density, impacting the overall eating experience. These subtle variations contribute to the distinct flavor profiles of each cheesesteak.
What cheese options are available at Pat’s and Geno’s, and which is the most popular choice?
Both Pat’s and Geno’s offer a range of cheese options for their cheesesteaks. The most common and traditionally preferred cheese is Cheez Whiz, a processed cheese spread. This is the most popular choice and what many locals consider the “authentic” Philly cheesesteak experience.
Beyond Cheez Whiz, both establishments also provide provolone and American cheese as alternatives. Provolone offers a sharper, more distinct flavor compared to the mildness of American cheese. While Whiz remains the most ordered, the other options allow customers to customize their cheesesteaks to their individual preferences.
How should I order a cheesesteak like a local at Pat’s or Geno’s? What do “wit” and “witout” mean?
Ordering a cheesesteak like a local involves using specific terminology to indicate your cheese and onion preferences. The key words are “wit” and “witout,” which refer to whether you want your cheesesteak with or without onions. The cheese type is mentioned first.
Therefore, to order a cheesesteak with Cheez Whiz and onions, you would say “Whiz wit.” To order a cheesesteak with provolone and without onions, you would say “Provolone witout.” Using this concise language demonstrates familiarity with the local cheesesteak culture and streamlines the ordering process.
Is there seating available at Pat’s and Geno’s, and what is the typical atmosphere?
Both Pat’s and Geno’s operate primarily as outdoor stands with limited or no formal indoor seating. Customers typically eat their cheesesteaks standing up at nearby counters or benches, or take them to go. The atmosphere is bustling and often crowded, especially during peak hours.
The ambiance is generally lively and energetic, reflecting the competitive spirit between the two establishments. Expect lines, especially during weekends and evenings. The experience is more about the quick, casual enjoyment of the cheesesteak than a sit-down dining experience.
Beyond the cheesesteaks, what other menu items, if any, are offered at Pat’s and Geno’s?
While cheesesteaks are the primary focus, both Pat’s and Geno’s offer a limited selection of other menu items. These typically include variations on the cheesesteak, such as a pizza steak or a mushroom cheesesteak. They also offer standard fast-food fare.
Customers can usually find items like french fries, hot dogs, and various beverages on the menu. However, the cheesesteak remains the star attraction, and most customers visit specifically for that iconic Philadelphia experience. The other items serve mainly as supplementary options for those seeking a larger meal or an alternative to cheesesteaks.
What are some common criticisms leveled against Pat’s and Geno’s, despite their popularity?
Despite their legendary status, Pat’s and Geno’s are not without their critics. Some argue that the quality of their cheesesteaks has declined over time, possibly due to the high volume of customers they serve. Others find the ordering process intimidating or feel pressured to order quickly.
Another common criticism involves the political views of the owner of Geno’s, which have led to boycotts and controversy. Finally, some simply believe that there are other cheesesteak shops in Philadelphia that offer a superior product, arguing that the fame of Pat’s and Geno’s is primarily based on their history and location rather than the objective quality of their food.