Philadelphia is known for a lot of things: its indelible mark on U.S. history (the Liberty Bell, anyone?), enthusiastic sports fans, and of course, heaven on a hoagie — the cheesesteak.
With thin slices of ribeye, cheese (Whiz or otherwise), onions (wit or witout) and peppers , the cheesesteak has made its mark on American culture and satisfied many appetites.
The iconic dish hit the scene in the early 1930s, after local hot dog stand operators, Pat and Harry Olivieri ditched sausages for beef and onions.
Today, the cheesesteak world has expanded to include chicken, mushrooms, pepperoni, steak, vegan meat and even pizza.
(Yes, that’s right—you can wrap your cheesesteak with pizza or include pizza toppings on your cheesesteak.)
Whether you’re a cheesesteak enthusiast or cheesesteak-curious, there’s no shortage of spots to hit and styles to taste.
As a food-loving tourist, I decided to take a dive into the deli to give you my insight on your potential ONA23 weekend meals.
Five cheesesteaks, three days. One overly-hungry person.
My first stop was Sonny’s Famous Steaks.
Sonny’s claims “The Best Cheesesteak in Philly.” It’s received accolades from GQ magazine, US News and World Report and Trip Advisor. But in this story, I will be the judge.
Sonny’s biggest strength is its friendly and fast service. I was greeted by the staff and they gave me plenty of time to scan the menu. As I ordered, I was given a question I had not heard before: “wit or witout,” referring to onions.
I ended up going with a classic sandwich with provolone and grilled onions. Mere minutes after I placed the order, the sandwich was delivered to my table.
The bread was soft on the inside and firm on the outside. The cheese and onions gave the sandwich more texture, but the meat is what me and my fellow gen-Zers would call “mid.”
While they certainly provided a good amount of it, the beef lacked flavor.
On the plus side, the restaurant was small but charming, with three long communal tables and individual seats scattered throughout.
Overall, Sonny’s provided a solid, albeit unspectacular experience. If you’re hustling around Old Town looking for a quick bite, though, this could be a good option.
The second stop of the trip was Angelo’s Pizzeria South Philly.
From its name alone, it’s hard to imagine Angelo’s offers one of the best cheesesteaks in town.
But it does.
The best features of Angelo’s cheesesteak are the firm, seeded bun and sweet, juicy onions that spill off the side. I went with the classic cheese choice — Cheez Whiz.
I’m not a seasoned food writer, but I believe this is what they call “notes” and “hints” of flavor.
The Whiz vs provolone debate rages on, but in this instance, Angelo’s helped me find out which side I land on.
The hustle-and-bustle vibe of the restaurant was striking, and the menu was simple — pizzas and subs. They only offered take-out and they only took cash. The overall experience was breezy.
On the third day, I visited Woodrow’s Sandwich Shop.
At this point, I was stuffed. Perhaps these sandwiches weren’t constructed for just one person. I had some good food, but I also ate a lot of it.
It was time to start splitting sandwiches. I needed to pace myself.
But with just one bite, I knew Woodrow’s was my favorite cheesesteak stop so far, and maybe ever. I thought about ordering an extra one for the road.
The homemade truffle Whiz, tender ribeye and a subtle layer of cherry pepper mayo was held together by a pillowy piece of bread that I could practically fall asleep on. It was a combination of ingredients made in food heaven.
Woodrow’s less conventional take on the classic sandwich was a welcome one. The cherry pepper mayo added an extra note of flavor I hadn’t experienced before, and the homemade Whiz had me licking my fingers.
Their menu bragged (in all caps) “OUR TRUFFLE WHIZ IS NOT FROM A CAN AND IS MADE FRESH DAILY IN HOUSE. WE ADVISE AGAINST USING ANY OTHER CHEESE IF YOU WANT A TRUE WOODROW’S EXPERIENCE.”
The store encouraged customers to ditch paper. The menu is accessed through a QR code, which is also the preferred method of payment.
Woodrow’s inspired me to continue my cheesesteak journey. I was reinvigorated.
Still, I was ready for a night to detox from the beef and cheese, before an action-packed final day. Perhaps I could get a salad.
Thursday night I was looking for other options, until a daunting sign stared me down.
Marriott catered food for the 2023 Online News Association welcome party — a build-your-own cheesesteak bar. I decided to accompany my sandwich, topped with plenty of Whiz, with some tater tots. You know, a perfectly-balanced meal.
It wasn’t Woodrow’s, but the presence of peppers in the mix of meat, onions and Whiz was a worthy addition.
I was satisfied, and sometimes that’s all you can ask for.
The final day had arrived.
To conclude this culinary journey, I went to where it all began:
Pat’s King of Steaks
Pat’s was standard fare to my now-refined cheesesteak palette. Like Sonny’s, it’s a respectable establishment, but a forgettable one.
It was the messiest sandwich I had this week, but not in a negative way. The packaging could hardly contain the Whiz. When I peeled the paper away from the food, there was some resistance. Fortunately, too much cheese never scares me away.
The meat was less flavorful than the previous cheesesteaks, and the onions weren’t thoroughly grilled.
The vibe of the store was great, and I loved the outside seating. My order was given to me as soon as I searched my wallet for cash. But Pat’s did little to set itself apart from its competitors.
I couldn’t help but notice Pat’s biggest enemy, Geno’s, right down the street.
Maybe I could write a follow up to this story.
On second thought, probably not.
As I walked back to my hotel, my mind raced. Next week I would be leaving the home of the hoagie and returning to my avocado toast-filled Californian life. I would be away from this culinary goodness, but I could lower my cholesterol.
Or maybe I’ll find one last cheesesteak at the airport.
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