Who Invented the Philly Cheesesteak? Origins and Serving Ideas

The Philly cheesesteak is an American sandwich built on a few simple things done well: thin, tender beef cooked until the edges frizzle, onions softened in the same pan, and cheese that melts into everything, all packed into a long, crusty roll. The first bite is soft and savory, with a little chew from the bread and a lot of richness from the cheese.

People love it because it is generous and uncomplicated. Everything cooks in one skillet, it is eaten with both hands, and it tastes like a meal made for a crowd, whether that crowd is a full living room or just two people on the couch.

Where the cheesesteak comes from

Most accounts place the birth of the cheesesteak in South Philadelphia in 1930. The Encyclopedia of Greater Philadelphia names brothers Harry and Pat Olivieri, who ran a hot dog stand, as the "undisputed creators." The story goes that they got tired of eating their own hot dogs and grilled some sliced beef instead.

Philadelphia Magazine credits Pat Olivieri with the invention. It quotes Frank Olivieri, owner of Pat's King of Steaks, who says his great-uncle Pat had a hot dog stand near the Italian Market and sent his brother to the butcher for scraps of meat, which Pat cooked on a hot dog roll. A cab driver asked for one, and the sandwich went from there. Sources differ on whether it was a stand or a cart, but they agree on the boredom. National Geographic puts it plainly: the sandwich came from tiredness with hot dogs, not a grand culinary insight.

The first versions were plain steak sandwiches, and cheese was added later. The setting matters too. Tasting Table groups the cheesesteak with the roast pork sandwich and the hoagie as Philadelphia's three iconic sandwiches, all tied to the city's Italian-American community. Italian migration to Philadelphia grew in the latter half of the 19th century, and many newcomers settled in South Philadelphia.

How it varies

Even in Philadelphia, the definition shifts. The Encyclopedia of Greater Philadelphia describes thin bits of beef on a locally made Italian roll, usually topped with fried onions and Cheez Whiz. Fox News describes sautéed rib eye with melted cheese on a long, crusty roll, and lists fried onions, hot or sweet peppers, sautéed mushrooms and ketchup as common toppings.

That leaves a few real choices:

The cheese. Cheez Whiz is the one most associated with the classic, while melted provolone is the choice many home cooks reach for, and it is what you will find in our version.
The vegetables. Onions are nearly always there. Peppers and mushrooms are common additions rather than strict rules.
The cheesesteak hoagie. This variant puts the hot cheesesteak into a cold hoagie (the Philadelphia-area word for a sub) with lettuce, tomato and mayonnaise.

The sirloin, peppers, onions and provolone in the skillet-style sandwich we cook are a home-kitchen take. They stay close to the spirit of the original while being easy to pull off on a regular stove.

When to make it

A cheesesteak is made for feeding a crowd. Set out the skillet of beef and peppers, a stack of toasted rolls and a pile of cheese, and let everyone build their own. It suits a game day, a Friday movie night or a casual birthday where nobody wants to sit at a formal table.

It also works well for a date night in. The cooking is quick and hands-on, the kitchen smells wonderful, and a sandwich eaten on the sofa feels like a treat. Make two, open something cold, and skip the dishes-heavy dinner.

Cheesesteaks are best in the cooler months, from early autumn through winter, when football is on and you want something hot and filling. A weeknight in October is a good fit: bell peppers and onions are still at their best at the market, and mushrooms are plentiful if you want to add them. A cold February evening works just as well.

What to serve with it

Oven fries or wedges. Crisp potatoes and a soft, rich sandwich are a natural pair, and the fries are good for mopping up stray cheese.
Dill pickles. Their sharp brine cuts through the beef and cheese and keeps each bite from feeling heavy.
Crunchy coleslaw. A vinegar-based slaw adds cool crispness and a bit of acidity, and it can be made ahead.
A simple green salad. Dress it with lemon or red wine vinegar for a lighter counterpoint, especially on a date night.
A cold lager or root beer. Both are clean and refreshing against the salty, savory filling.

Make it at home

The version we cook on Meez comes from Fromvalerieskitchen. It keeps everything in one skillet and finishes on toasted hoagie rolls. Get the recipe, or cook it step by step in Cook Mode if you would like the instructions on screen while you work.

Questions about the Philly cheesesteak

Who invented the Philly cheesesteak?

Most accounts credit Pat Olivieri, sometimes along with his brother Harry, who ran a hot dog stand in South Philadelphia around 1930. The Encyclopedia of Greater Philadelphia calls the brothers the "undisputed creators."

Did the original cheesesteak have cheese?

No. According to the Encyclopedia of Greater Philadelphia, the first sandwiches in 1930 were plain steak sandwiches, and cheese came later.

What is the difference between a cheesesteak and a cheesesteak hoagie?

A cheesesteak is hot beef and cheese in a roll. A cheesesteak hoagie combines the hot filling with a cold hoagie, adding lettuce, tomato and mayonnaise.

What kind of roll is used for a Philly cheesesteak?

Traditionally it is a long, crusty Italian roll made locally in Philadelphia. At home, a sturdy hoagie roll, toasted, holds the filling well.

Sources

Last reviewed October 24, 2026. Written by the Meez editorial team with Meez Magic, from the sources above.