dacapo

According to whom I speak, the best Philly Cheese Steak can be be found at either Pat's or Geno's. What's your preference or should I be a glutton and try both?

BigJim

I would say go for both! Why not?? Then you can decide for yourself! They're right across the street from each other.

j_999_9

Most in-the-know Philadelphians write off Pat's and Geno's as overrated. Tony Luke's on Oregon Ave. is considered the gold standard.

But go to Pat's and Geno's anyway for the experience. What have you got to lose, 5 bucks?

joan

Most important, don't order it with Cheez Whiz, that imposter glue. Get the white American cheese!

china_cat

The most important thing, is if its put in a brown paper bag it should be greasy enough that the bag quickly becomes translucent!

Personally, I was always fond of Abner's in West Philly, but that's because it was close to campus, and open til 4AM. and for college students, that's a big plus. Also, I always thought it was supposed to have that drippy, slimy cheez whiz stuff. its gross, but that's just the way it is.

snowrooster

I was told by a local that though there are other options, cheese whiz is traditional for philly cheese steaks.

karens

My family's favorite, hands-down is Jim's Steaks at 4th and South. And they are the BEST with Whiz!!

buongiorno

The best way to get this question answered is by going to the Pennsylvania message board at www.chowhound.com

I would skip the cheesesteak and go right to Tony Luke's on Oregon Ave and get an Italian roast pork sandwich with sharp provolone and brocoli rabe

Birdie

I always thought the white cheese was provolone. That's what I always ordered at Jim's - provolone and fried onions topped off with catsup, of course. Can anyone tell me why non-Philly located sandwich places put green bell peppers in their cheesesteaks? I have never seen that in Philly.

Patrick

I've had some great Philly Cheesesteaks all over the country -- usually with provolone or mozzerella and I've loved them.
At Pat's in Philly, I order the "real deal" with Cheese Whiz because that's what everyone said is authentic. I prefer most of the ones I've had elsewhere.

joan

Well, this local (I grew up there with my three brothers and sister) had never even HEARD of using Cheez Whiz until I started reading chowhound and fodor's. I polled my family (most of whom still live there) and nobody EVER gets cheez whiz. However Birdie may be correct about the provolone. Either way, there are some delicious deli cheeses in Philly, don't settle for the glue!

schmerl

I was also born and raised in Philly and now live in a Phila. suburb. I tried with whiz when I was young, but always get a cheesesteak with provolone. Most Philadelphians I know, do not get them "with whiz".

BTilke

I can eat them either way. If you want provolone instead of Whiz, then go local and pronounce it "proovaloon".

michaelcrane

Have to chime in here as I've been eating these things since birth. Whiz is the real deal to us Philadelphians--just go to Pat's or Jim's or Geno's and that's what you get. Agree wholeheartedly with buongiorno re: Tony Lukes--the roast pork is the best sandwich in this city (although TL's steaks are unremarkable). Those who know, however, will attest that John's Roast Pork is the finest cheesesteak in town (not convenient to anything, barely open on weekends, not made with whiz, and an experienced not be missed).

buongiorno

FYI, John's Roast Pork is on Snyder Avenue. If you've got to have a cheesteak go there like michaelcrane says.

klw25

I love this post because I've been curious for a while as to what Philadelphians consider a "real" Philly cheese steak. My DH ordered a cheese steak at the Philadelphia airport last year during a layover and was surprised to find it made with the whiz. Needless to say, he thought it was pretty gross. So we had a little debate over whether this was how they were made in Philly or that it was because he got it at the airport, and we all know how airport food can be...

I've found it rather enlightening to find that even Philadelphians can't agree on what constitutes a REAL Philly cheese steak.

My vote goes to the provolone version!

Oh, btw Birdie, in Boston, we obviously don't call them Philly cheese steaks, but if you go into a sub shop and order a steak and cheese, you have the option of adding onions, green peppers and mushrooms. Often called a steak bomb. Yummy! And I have never seen it served with cheese whiz!

pa_nolan

What is strange is Pat's is the orginal and Whiz is an original topping, but hardly any one ever gets it anymore. Pat's and Geno's pretty much suck unfortunately. You can get better steaks almost anywhere and don't sweat not ordering whiz...unless at Pat's and Geno's which have this whole vibe about being the 'original' but no one I know ever eats there unless they are hammered. And of the 40 or so friends I have fromt he area, no one like them either.

As long as it doesn't have marinaro or get called 'steak and cheese' you're pretty much good to go.

karameli

Definitely Jim's on 4th and South Street!! And in 25 years of eating Philly cheese steaks, I have never had -- or seen -- anything involving cleverly-spelled dairy products on a Philly steak. Blasphemy! Stick with the provolone and onions.

buongiorno

c'mon, if you have any taste palate at all, you'll go for the provolone! Is whiz even cheese?

by the way, born, raised and currently reside in Philadelphia

poppys

My cousin, who lived in Phillie for many years says Sal and Dan's on Passynunck Ave has the absolute best cheese steaks. And, by the way, she says it is not cheese whiz that is used , it's velveeta.