Nothing says love like a Philadelphia cheesesteak, says Frankie Olivieri, the third‑generation owner of Philly’s famous Pat’s King of Steaks. In a short video with correspondent Susan Spencer, Olivieri lays out why the sandwich means so much to people in — and beyond — the city.
What makes it special
At its core the cheesesteak is simple: thinly sliced beef cooked on a hot griddle, often with onions, melted cheese and piled into a long, soft roll. That basic formula leaves room for variation, from the choice of cheese (Cheez Whiz, American or provolone are common) to whether you want onions (“wit” or “witout”), peppers, mushrooms or other add‑ins. But the care taken at each step — the cutting, the hot‑plate sear, the hand‑filled roll — is what elevates the sandwich from fast food to a ritual.
Family, place and ritual
For Olivieri and many Philadelphians, the cheesesteak represents family history and local identity. Shops like Pat’s, open for generations, pass techniques and preferences down through families and staff. Customers form bonds with a particular place and even a particular worker’s way of building the sandwich. That continuity — the same steps done the same way, day after day — creates a deeper feeling than the ingredients alone can explain.
Texture and temperature
Two practical details matter: texture and heat. The meat should be thin enough to take on a good sear and fold easily; the roll should be soft but sturdy, able to hold the filling and soak up juices. The cheese must be thoroughly melted so each bite is cohesive. The result is a sandwich that is best eaten immediately, while everything is hot and the flavors and textures are in balance.
Why people love it
People talk about comfort, memory and community when they describe their favorite cheesesteak. It’s a food that’s both casual and intensely personal: easy to order, but specific enough that customers return to the same counter time after time. For many visitors, tasting a cheesesteak at a storied counter is a rite of passage; for locals, it’s a familiar pleasure and a shorthand for home.
A short takeaway
The cheesesteak’s “sacred” status comes less from any single ingredient and more from the way those ingredients are prepared and served — by families and shops with deep roots in the city. In the hands of someone like Frankie Olivieri, the sandwich connects food, memory and place: a hot bite of Philadelphia history that, for many, tastes like belonging.
(This piece summarizes a CBS News video segment in which Frankie Olivieri discusses the cheesesteak with correspondent Susan Spencer.)