Philly Cheesesteak

History

In the early 1930s, South Philly hot dog vendor Pat Olivieri threw thin-sliced beef on his grill. A passing cabbie smelled it, ordered one, and a legend was born. Cheese came later — provolone, then Cheez Whiz — and Pat's vs. Geno's has fueled a friendly rivalry on the same corner ever since.

Ingredients

• Hoagie roll
• Thinly sliced ribeye
• Provolone (or Cheez Whiz)
• Onions
• Salt and pepper
• Oil

How to Make

1. 1Heat oil on a flat griddle; cook onions until soft.
2. 2Add thinly sliced ribeye, season, and chop with a spatula as it cooks.
3. 3Melt the cheese over the meat.
4. 4Scoop it all into a hoagie roll.
5. 5Serve hot (optional: peppers and mushrooms).

Known for it

• 
  Pat's King of SteaksPhiladelphia, PA