Everyone wants to know where to find the best Philly cheesesteak. As much as I’d love to offer a definitive answer, there just isn’t one. The argument will never be totally settled because it’s truly a matter of personal preference.
Some like the rolls toasted and crispy while others prefer them soft and chewy. Some like it dripping with grease, while others complain that too much grease makes the roll soggy. Some like the meat diced as thinly as possible, while others prefer slightly larger slices or small chunks.
Learn the facts about the key ingredients that go into making any great cheesesteak. Once you do, there are plenty of great cheesesteak spots to try to figure out your own personal favorite, but first, be sure to read up on How To Order a Philly Cheesesteak so you'll look cool while doing it.
1. The Roll
J. Smith for GPTMC
All great cheesesteaks start with a solid roll. It should be chewy, not too airy or too tough. Many of the best spots in town use Amoroso’s brand, a local company since 1904, and some gourmet-type spots make their own rolls. But no matter what, the roll should have some chew. While potato rolls are just fine for hot dogs or lobster salad, they do not cut it for a cheesesteak.
2. The Meat
The meat should generously fill the roll. Leaving an inch of meatless roll is a definite no-no. While beef is the standard meat, the only slightly healthier chicken cheesesteak, in which chicken is substituted for the beef, is also very popular. Both are delicious, but first-times should go for the beef. Because why not?