During a “Sunday Morning” visit to Philadelphia, correspondent Susan Spencer explored three iconic foods Philadelphians cherish: the cheesesteak, the soft pretzel, and the hoagie.
The cheesesteak: a local institution
For many in Philly the cheesesteak is nearly sacred. At Pat’s King of Steaks, third-generation owner Frankie Olivieri stresses that the sandwich’s identity depends on thinly sliced ribeye, served on an Italian roll with onions and a choice of cheese — and, he insists, the meat should never be chopped. Olivieri says thin slices are essential to the right texture and flavor, and he’s unapologetic about the classic garnish of generous Cheez Whiz.
More than just food, cheesesteaks carry emotion and ritual. Olivieri recalls the intimacy of sharing that final, onion-soaked corner of a sandwich as a sign of love — a small, messy gesture that, to locals, means a lot.
For more: Pat’s King of Steaks, Philadelphia.
Soft pretzels: Philly’s grab-and-go favorite
Pretzels have long been part of Philadelphia’s culinary landscape — dating back to the 19th century when pretzel makers were among the city’s better-paid craftsmen. Today they remain ubiquitous. Erika Tonelli Bonnett of Center City Soft Pretzel Co. says she can’t imagine Philadelphians who don’t like pretzels and calls them one of the first foods people think of when they picture the city.
Philadelphia-style pretzels are commonly hand-shaped into a figure-eight. The ideal version, according to Center City, is thick with a crusty exterior, a small center hole, the right amount of salt, and often paired with a dab of mustard. Part of the pretzel’s appeal is its simplicity and portability: it’s a no-utensils snack that suits a busy, blue-collar city. At about 90 cents apiece, it’s also an affordable treat for families.
For more: Center City Soft Pretzel Co., Philadelphia.
Hoagies: the city’s substantial sandwich
Hoagies are Philly’s answer to the giant deli sandwich — built on a sesame-seeded roll, dressed lightly, layered with multiple deli meats, finished with house-made relish, onions, tomato, lettuce, and a sprinkle of oregano. At Liberty Kitchen, executive chef Beau Neidhardt describes a hoagie as a made-to-order, substantial meal and says he eats a couple of hoagies a week — sometimes even for breakfast.
The hoagie’s roots trace back to World War I, when shipyard workers packed large sandwiches for lunch. Today Philadelphians consume tens of millions of hoagies each year, and modern variations — like Liberty Kitchen’s viral Kale-Caesar cutlet — show how the format can be both traditional and inventive.
For more: Liberty Kitchen, Philadelphia.
Whether you’re after the melty comfort of a cheesesteak, the salty convenience of a soft pretzel, or the hearty satisfaction of a hoagie, Philadelphia’s food culture celebrates straightforward, flavorful fare that’s easy to share and hard to forget.