To truly appreciate the Pat’s vs. Geno’s rivalry, it’s essential to understand the origins of the Philadelphia cheesesteak. The cheesesteak sandwich—made with thinly sliced beef, melted cheese, and sometimes onions, all served on a hoagie roll—was born in Philadelphia in the 1930s. The story goes that Pat Olivieri, the founder of Pat’s King of Steaks, invented the cheesesteak when he decided to throw some beef on the grill for lunch one day.
As the legend has it, a taxi driver passing by was enticed by the aroma and asked for his own sandwich. Word spread quickly, and soon Pat was selling his new creation from a hot dog cart. Thus, the cheesesteak was born, and Pat Olivieri opened Pat’s King of Steaks, the first establishment to sell the now-famous sandwich.
From there, the cheesesteak evolved, with cheese (specifically Cheese Whiz) becoming a staple topping in the 1950s. Today, the Philly cheesesteak is not just a meal—it’s a cultural symbol, and it all started at Pat’s.
The History of Pat’s King of Steaks
Pat’s King of Steaks, established in 1930 by Pat Olivieri, is considered the birthplace of the cheesesteak. Located in South Philadelphia at 9th Street and Passyunk Avenue, Pat’s has been serving up this iconic sandwich for nearly a century.
Pat’s is a no-frills, family-run establishment. The focus has always been on the cheesesteak itself, and the Olivieri family has maintained the same simple, straightforward approach to their sandwiches. When you eat at Pat’s, you’re participating in a longstanding Philly tradition.
Over the years, Pat’s has become a must-visit destination for tourists and locals alike. Its location, at the intersection of two major streets, has made it a culinary landmark. It’s not uncommon to see a line stretching around the block, with customers eagerly waiting for their chance to taste the original cheesesteak.
The Story Behind Geno’s Steaks
Just across the street from Pat’s stands its fiercest rival, Geno’s Steaks. Founded in 1966 by Joey Vento, Geno’s was created with the intention of offering a cleaner, flashier, and more modern take on the classic Philly cheesesteak. Joey Vento was a strong personality, known for his outspoken views and dedication to his business. He wanted to create a cheesesteak that could stand up to the one offered at Pat’s—and, in his opinion, surpass it.
Geno’s is known for its bright neon lights and shiny exterior, which make it impossible to miss. The building itself stands in stark contrast to the more modest appearance of Pat’s, signaling to passersby that Geno’s is not just a place to eat—it’s a show.
The rivalry between Pat’s and Geno’s has been brewing ever since Geno’s opened its doors. While Pat’s claims the title of the “original” cheesesteak, Geno’s is determined to prove that it can make a better one.
What Makes a Cheesesteak?
At its core, a cheesesteak consists of three main components: bread, meat, and cheese. But as simple as that sounds, there’s a lot of room for variation—and that’s where the debate between Pat’s and Geno’s begins.
A classic Philly cheesesteak starts with a long, soft hoagie roll, typically made with white flour. The bread must be substantial enough to hold the weight of the beef and cheese without becoming too soggy.
Next comes the meat: thinly sliced, griddled beef, usually ribeye. The beef is cooked on a flat-top grill, where it’s chopped and seared to perfection.
Finally, the cheese. The classic options are Cheese Whiz, American, or Provolone, though Cheese Whiz has become the most iconic choice for Philly cheesesteaks.
While Pat’s and Geno’s both follow this basic formula, the way they prepare and present their cheesesteaks differs in several key ways.
Pat’s vs. Geno’s: The Main Differences
Though both Pat’s and Geno’s serve cheesesteaks, there are distinct differences in how each prepares the sandwich, from the cooking process to the ingredients.
Cooking Style
- Pat’s: At Pat’s, the beef is chopped while it cooks on the grill. The result is a finely chopped, slightly caramelized meat with crispy edges, creating a texture that fans of Pat’s love.
- Geno’s: Geno’s, on the other hand, leaves the beef in larger slices, cooking it without chopping. This leads to a chewier, meatier texture, and some customers prefer this more substantial approach to the cheesesteak.
Cheese Application
- Pat’s: Pat’s typically applies the cheese directly on the bread, followed by the beef, allowing the cheese to melt into the roll.
- Geno’s: Geno’s places the cheese on top of the beef, letting it melt over the top and creating a gooey, cheesy layer that covers the sandwich.
Rolls
Both establishments use high-quality, locally baked rolls. However, many fans claim that Pat’s roll is a bit softer, while Geno’s tends to have a slightly firmer crust, which affects the overall texture of the sandwich.
Onions
At both Pat’s and Geno’s, the customer can choose whether to have their cheesesteak “wit” or “witout” onions. The caramelized onions add sweetness and richness to the sandwich, and many people consider them essential.
Ambiance and Atmosphere: Dining at Pat’s
Eating at Pat’s is like stepping back in time. The ambiance is no-nonsense and casual, fitting for a place with such deep-rooted history. There are no fancy frills or elaborate decor—just a humble setup with a focus on the food.
Customers order at an outdoor window and can choose to eat their cheesesteak at one of the outdoor tables or take it to go. Pat’s is all about tradition, and the simplicity of the dining experience reflects that.
Ambiance and Atmosphere: Dining at Geno’s
In contrast, Geno’s offers a flashier experience. The neon lights that cover the building create a carnival-like atmosphere, especially at night. There’s a sense of excitement that comes with dining at Geno’s, and Joey Vento made sure his establishment would be hard to miss.
Like Pat’s, Geno’s offers outdoor seating and a walk-up ordering window. But the bright lights, bold colors, and louder aesthetic make it clear that Geno’s wants to stand out as a more modern take on the Philly cheesesteak tradition.
Taste Test: Pat’s Cheesesteak
When you bite into a cheesesteak from Pat’s, the first thing you’ll notice is the texture of the beef. The finely chopped meat has a crispy edge that gives way to tender, juicy bites. The cheese, whether it’s Whiz, American, or Provolone, melds seamlessly into the roll, creating a satisfying mouthful with each bite.
The roll itself is soft and soaks up the juices from the beef and cheese, providing the perfect vessel for the sandwich. For many fans, the finely chopped beef and perfectly integrated cheese are what make Pat’s cheesesteak superior.
Taste Test: Geno’s Cheesesteak
Geno’s offers a different cheesesteak experience. The meat, cooked in larger slices, has a more substantial, meaty texture. With the cheese melted on top of the beef, you get a gooey, cheesy bite right away, and the firmer roll holds everything together well.
The sandwich feels a bit cleaner and less messy than Pat’s, which some customers prefer. The flavors are still classic cheesesteak, but the difference in preparation leads to a distinctive eating experience. If you like your steak more intact and your cheese more prominent, Geno’s might be the better option for you.
Ordering Etiquette: How to Order Like a Local
One of the fun (and intimidating) parts of visiting Pat’s or Geno’s is learning how to order. If you don’t follow the local protocol, you might slow down the line or receive a disapproving look from the cashier. Here’s how to do it right:
- Choose Your Cheese: You need to decide between Cheese Whiz, American, or Provolone. The classic choice is Whiz, but some prefer the creaminess of American or the sharper flavor of Provolone.
- “Wit” or “Witout”: Next, decide if you want onions. If you want onions, you say “wit.” If you don’t, say “witout.”
- Order Quickly: When it’s your turn, step up, state your order clearly and concisely, for example, “Whiz wit” (Cheese Whiz with onions) or “Provolone witout” (Provolone without onions).
Learning this system helps keep the line moving and is part of the local culture, adding to the authenticity of the experience.
The Cheesesteak Ingredients Showdown: Bread, Meat, and Cheese
Let’s break down the key elements of the cheesesteak and see how Pat’s and Geno’s compare.
Bread
Both Pat’s and Geno’s source their rolls from local Philly bakeries, ensuring that they’re fresh and soft enough to hold up under the weight of the meat and cheese. Pat’s roll is slightly softer, which absorbs the flavors of the sandwich, while Geno’s has a firmer, crustier roll that some argue adds to the overall structure of the sandwich.
Meat
Pat’s chops their ribeye steak finely, resulting in a more textured, crispy bite. Geno’s leaves their meat in larger slices, offering a chewier, more traditional steak experience. The preparation styles give each cheesesteak a different texture, with Pat’s offering a more integrated flavor profile and Geno’s showcasing the beef itself more prominently.
Cheese
Cheese is another area where personal preference comes into play. Cheese Whiz is the most iconic choice at both establishments, but Provolone and American are also popular. Pat’s mixes the cheese into the sandwich more, while Geno’s melts it over the top for a cheesier first bite.
The “Whiz” Debate: American, Provolone, or Cheese Whiz?
While Cheese Whiz is synonymous with Philly cheesesteaks, not everyone loves it. Some prefer American for its creamy texture, while others argue that Provolone’s sharpness provides a more sophisticated flavor. At Pat’s and Geno’s, you can choose between these three options, and each offers a slightly different cheesesteak experience.
Cheese Whiz
This processed, spreadable cheese became popular in the 1950s and is now a defining characteristic of the Philly cheesesteak. It’s gooey, salty, and slightly artificial, but for many, that’s part of its charm.
American
Creamier and milder than Cheese Whiz, American cheese offers a more traditional flavor that complements the beef without overpowering it.
Provolone
For those who want a more complex, tangy cheese flavor, Provolone is the way to go. It’s less melty than Cheese Whiz or American, but its sharp taste adds depth to the sandwich.
The Role of Onions: “Wit” or “Witout”?
Onions are an essential part of the Philly cheesesteak experience for many people. At Pat’s and Geno’s, you’ll be asked whether you want your cheesesteak “wit” or “witout” onions. The onions are caramelized on the grill, adding a sweet, savory flavor that complements the rich beef and cheese.
Choosing “wit” adds an extra layer of flavor and texture to the sandwich, while “witout” allows the meat and cheese to shine on their own.
Other Menu Offerings at Pat’s and Geno’s
While cheesesteaks are the stars of the show, both Pat’s and Geno’s offer other menu items for those looking for variety.
Pat’s Menu
- Hot Dogs: A nod to their origins as a hot dog stand, Pat’s offers classic Philly-style hot dogs.
- Cheesesteak Hoagie: A combination of a cheesesteak and a hoagie, this sandwich adds lettuce, tomato, and raw onions to the traditional cheesesteak.
Geno’s Menu
- Chicken Cheesesteak: Geno’s offers a chicken version of their classic sandwich, made with grilled chicken instead of beef.
- Fries and Drinks: Geno’s serves crinkle-cut fries and an array of soft drinks to complement your meal.
The Rivalry Beyond Cheesesteaks: Community, Culture, and Legacy
The rivalry between Pat’s and Geno’s isn’t just about the sandwiches. It’s about community, culture, and legacy. Both establishments have deep ties to South Philadelphia and the city as a whole.
Pat’s, as the originator of the cheesesteak, is deeply ingrained in Philly history. It represents tradition and authenticity, attracting customers who value the idea of eating the “original” cheesesteak.
Geno’s, with its neon lights and bold personality, represents a newer, flashier side of Philly. Joey Vento, the founder, was a strong advocate for his community and often used his platform to voice his opinions on local and national issues. This, in turn, made Geno’s a focal point for discussions on culture and identity in the city.
Both establishments are beloved by locals, and the competition between them only strengthens their connection to the city.
Celebrities, Pop Culture, and the Fame Factor
Pat’s and Geno’s aren’t just famous in Philly—they’ve gained national and international attention, thanks to countless celebrity visits and media appearances. Both have been featured on food shows, travel documentaries, and in the press, further fueling their rivalry.
Celebrities like Bruce Springsteen, Sylvester Stallone, and even political figures have visited these iconic spots, often taking sides in the Pat’s vs. Geno’s debate. Their fame has helped solidify the cheesesteak as a must-try experience for anyone visiting Philadelphia.
The Experience of the Cheesesteak Showdown
Visiting both Pat’s and Geno’s in one go is a rite of passage for many cheesesteak lovers. The “cheesesteak showdown” experience allows you to compare the two side by side, savoring the differences in flavor, texture, and ambiance.
Both establishments are open 24 hours a day, so you can indulge in a cheesesteak at any time. The lines can get long, especially during peak hours, but the wait is part of the experience. You’ll be surrounded by other eager diners, all waiting to see which cheesesteak they’ll prefer.
Which One Should You Choose?
Choosing between Pat’s and Geno’s ultimately comes down to personal preference. If you prefer finely chopped beef with a softer roll and cheese that’s mixed into the sandwich, Pat’s might be your go-to. If you like a cheesesteak with larger slices of beef, a firmer roll, and cheese that’s melted on top, Geno’s could be your favorite.
There’s no right or wrong choice. Both establishments serve delicious cheesesteaks that have stood the test of time. The best way to decide? Try both and see which one satisfies your cheesesteak cravings.
Other Cheesesteak Spots in Philadelphia: The Underdogs
While Pat’s and Geno’s dominate the cheesesteak conversation, there are other cheesesteak spots in Philadelphia that deserve recognition. Here are a few places to check out if you’re looking to expand your cheesesteak horizons:
Jim’s Steaks
Located on South Street, Jim’s Steaks is another iconic cheesesteak shop known for its high-quality meat and friendly service.
Tony Luke’s
Tony Luke’s offers a different style of cheesesteak, with a focus on flavor-packed ingredients and a perfectly toasted roll.
John’s Roast Pork
John’s Roast Pork may not have the same fame as Pat’s or Geno’s, but many locals argue that it serves one of the best cheesesteaks in the city.
Conclusion: The Endless Debate
The battle between Pat’s and Geno’s is more than just a food rivalry—it’s a piece of Philadelphia history and a defining part of the city’s culinary identity. Whether you’re team Pat’s or team Geno’s, one thing is for sure: the cheesesteak showdown will continue to fuel debates and satisfy hungry diners for years to come.
In the end, the best cheesesteak is the one that brings you the most joy. So, grab a cheesesteak, take a bite, and decide for yourself where your loyalties lie.
