The Ultimate Philly Cheesesteak Taste Test: Pat’s, Geno’s and Jim’s

What Is a Cheesesteak?

A cheesesteak (always one word, folks!) combines the holy trinity of sandwich-making—thin-sliced, freshly sautéed ribeye, gooey melted cheese, and a long, crusty roll (probably by Amoroso). A bite of heaven in sandwich form. The cheesesteak is flavorful and surprisingly not greasy, though the cheese might not be evenly distributed throughout the sandwich.

And the size? Let’s just say, come hungry. Cheesesteak’s are hefty—measuring about a foot long and packed to the brim. It’s filling enough to satisfy even the biggest appetites.

The cheese? Most purists swear by Cheez Whiz (a cheddar-style cheese sauce), but American and provolone cheese are equally beloved alternatives.

The toppings? Oh honey, sautéed onions are the Beyoncé of the bunch—an undeniable fan favorite. Ketchup, hot peppers, and sweet peppers do their thing, adding a little pizzazz here and there (but let’s be real, bell peppers are like that one ex we all avoid—no thanks). And don’t worry, there’s something for everyone! Most spots throw in fun twists like chicken steaks, pizza steaks, vegan steaks, or even cheesesteak hoagies.

And remember, the drip factor is key—so don’t forget extra napkins!

How to Order a Cheesesteak Without Embarrassing Yourself

Philly cheesesteak etiquette is simple, but crucial. Order wrong, and you’re outing yourself as a tourist before the sandwich even hits the grill.

• Step 1: Choose your cheese—“Whiz,” provolone, or white American are acceptable. But Swiss cheese? That’s borderline disrespectful.
• Step 2: Decide if you want onions. With onions, it’s “wit.” Without onions, it’s “wit-out.” (Example: “Whiz wit” = Cheez Whiz with onions. Got it?)
• Step 3: Be quick. With long lines testing your patience, make sure you’re sharp, ready, and payment in hand. Yes—cash is still king but they all take cards (with a surcharge).

Pat’s King of Steaks

A visit to Pat’s King of Steaks is a no-frills, authentic Philly experience—and it’s not just any cheesesteak joint, it’s the cheesesteak joint. Owned and run by the Olivieri family, Pat’s proudly claims to have invented the iconic Philly cheesesteak itself. Back in 1930, Pat Olivieri, the OG behind the grill, decided to toss some beef on his hot dog stand and stuff it into a roll. Boom—culinary history was made, sparking a food obsession that’s still going strong today.

The outdoor counter is always buzzing, with a line of hungry customers ready to place their orders. The staff keeps things moving quickly, but don’t forget the unspoken rule: know your order before you reach the window. Whether it’s “Whiz wit” (Cheez Whiz with onions) or “Provolone wit-out,” the shorthand ordering system is part of the charm. The patio seating area offers a great spot to soak in the energy while you dig into that perfectly greasy, glorious sandwich.

Pat’s operates 24/7, drawing everyone from locals and tourists to, yes, even celebrities—cue the starstruck selfies. Don’t be discouraged if you arrive at a peak time and the line looks long; the staff has its craft down to a science, speedily churning out sandwiches, fries, and drinks to rush your order to you. At Pat’s, you’re not just grabbing a bite—you’re soaking up a slice of history.

The cheesesteak: Pat’s cheesesteak is exactly what you’d expect from an old-school classic. The roll is sturdy enough to hold the generous filling, but it’s the Cheez Whiz that steals the show—oozing out like molten lava and making every bite an adventure. The Whiz overwhelms the sandwich (and your hands), making it awkward and hilariously messy to eat. For some, the cheese may turn it into a love-it-or-hate-it affair, while others argue that this indulgent, over-the-top experience is what makes Pat’s cheesesteak so memorable. Will you be Team Whiz, or is it a little much? Either way, it’s a must-try for anyone exploring Philly’s cheesesteak scene.

Geno’s Steaks

Geno’s is the neon-lit diva of Philly’s cheesesteak scene, slinging its iconic sandwiches from the same corner across from Pat’s since 1966. It all started with Joey Vento, a true-blue Philadelphian who opened with just two boxes of steaks and a handful of hot dogs. Flash forward, and Geno’s became a local legend almost overnight, though not without its own controversies over the years. After Joey passed in 2011, his son Geno—who grew up flipping steaks in the family biz since he was 17—stepped up and took over. And let’s just say, Geno brought his own fabulous energy to the place. Openly gay and unapologetically bold, he’s kept his dad’s legacy alive while sprinkling some of his own pizzazz into the mix.

The epic cheesesteak face-off with Pat’s across the street is like the cheesesteak version of the Hatfields and McCoys but with way more grease and drama. Whether you’re Team Geno’s or Team Pat’s, one thing’s for sure—Geno’s knows how to bring the flavor AND the flair.

Expect quick, no-nonsense service (because who has time to wait when cheesesteaks are on the line?), with lines that move fast, even during the rush. Bonus points: the outdoor line offers shade for sunny days, and there’s a self-serve condiment station where you can jazz up your sandwich with peppers and other goodies. Open 24/7, Geno’s is there for your cheesesteak cravings, whether it’s 3 p.m. or 3 a.m. So, grab a sandwich, soak in the glow of the neon lights, and enjoy a bite of Philly history. Gay son running the show, neon lights blazing, and cheesesteaks that slap—what’s not to love?

The Cheesesteak: Geno’s cheesesteak is all about the bread—it’s excellent. However, the filling can feel a bit skimpy, with Cheez Whiz fans often wishing for more cheese and steak to balance the sandwich. Despite this, loyalists argue the ratio is just right, making it a classic bite of Philadelphia’s culinary history, served with a side of local pride and flair.

Photos by Flickr users Thomas Hawk, Chris Richards and Kent Wang used under creative commons and byJ. Fusco for Visit Philadelphia.