The Great Pennsylvania Cheesesteak Debate: How a Pittsburgh Guy Found His Favorite Cheesesteak in Philadelphia

Growing up in Pittsburgh, Pennsylvania, I thought I understood food culture. After all, Pittsburgh is a city that takes great pride in its traditions. We are known for the Steelers, Iron City Beer, and of course the legendary Primanti Brothers sandwich. Around Western Pennsylvania, those things are practically sacred. People defend their favorite restaurants with the same passion they defend their favorite football team. Because of that, I always assumed I knew what a Philly cheesesteak was supposed to be.

Like many people from Pittsburgh, my introduction to the cheesesteak came through local pizza shops. You would call in an order for a "Philly Cheesesteak" and receive a sandwich piled high with steak, peppers, onions, mushrooms, and provolone cheese. It was delicious, and for years I never questioned whether it was authentic. In my mind, that was exactly what a Philly cheesesteak was supposed to be.

That belief lasted until I started spending more time in Eastern Pennsylvania and talking to people who actually grew up in and around Philadelphia. During one of my early visits, I found myself discussing cheesesteaks with a local. Feeling confident, I described the version I had always eaten back home. The reaction was immediate. The look on his face told me everything I needed to know before he even spoke. After a brief pause, he laughed and informed me that what I was describing might be a good sandwich, but it certainly was not a true Philadelphia cheesesteak.

What followed was a crash course in Philadelphia food culture. I quickly learned that ordering a cheesesteak in Philadelphia is an experience all its own. There are unwritten rules that locals follow, and they take them seriously. The first lesson was that peppers are not part of a traditional cheesesteak. Neither are mushrooms. In fact, many locals view the loaded-up versions found throughout the country as completely missing the point. A real Philly cheesesteak is remarkably simple. You order it "with" or "without," referring to grilled onions. Then you choose your cheese. For many, that means Cheez Whiz, commonly referred to as "Wiz." Others prefer Cooper Sharp cheese, which has developed an almost cult-like following among cheesesteak enthusiasts. Beyond that, the focus remains where it belongs—on quality steak, fresh bread, and simple ingredients executed exceptionally well.

Naturally, my next question was where to find the best cheesesteak. Like most visitors, I expected to hear the names Pat's King of Steaks and Geno's Steaks. After all, those are the establishments that dominate travel guides, television shows, and social media posts. Instead, I was surprised to hear something completely different. Over and over again, locals pointed me toward a place called Steve's Prince of Steaks. The recommendation came so consistently that eventually I felt obligated to see what all the fuss was about.

The first time I visited Steve's Prince of Steaks, I understood almost immediately why it had earned such loyalty from local residents. There was no tourist spectacle. No oversized marketing campaign. No effort to turn the experience into a gimmick. Instead, there was simply a restaurant focused on doing one thing exceptionally well. The smell of fresh steak cooking on the grill filled the air, and the staff moved with the confidence of people who had perfected their craft. When my cheesesteak arrived, I took one bite and immediately realized I had been missing something all those years.

The quality of the meat stood out first. Rather than being chopped into tiny pieces, the steak maintained a texture and substance that made every bite satisfying. The roll was fresh and sturdy enough to hold everything together while remaining soft enough to complement the sandwich perfectly. The cheese blended seamlessly with the steak, creating the balance that every great cheesesteak should have. There were no unnecessary toppings competing for attention. Every ingredient had a purpose, and together they created something special.

Today, my go-to location is the newer Steve's Prince of Steaks at 404 Easton Road in Warrington, Pennsylvania. Whenever my travels take me anywhere near Philadelphia, I find myself making the stop. Over the years, it has become more than a favorite restaurant; it has become part of my travel tradition. I've introduced numerous friends, family members, and colleagues to Steve's. My employee and friend Steve Buettner has been there. Katelyn has experienced it. My business partner and best friend Mike Killmeyer enjoyed it so much that he later brought his own family. My sons, Gabe and Braxton, have both made the trip and absolutely loved it. In fact, whenever we are planning a visit to the Philadelphia area, someone inevitably asks if we're stopping at Steve's. The answer is always yes.

What I appreciate most about Steve's Prince of Steaks is that it represents something larger than a great meal. It represents one of the things I love most about travel. Sometimes the best experiences are not the attractions listed in guidebooks or the places that receive the most publicity. Sometimes they are the hidden gems that locals quietly recommend because they genuinely believe in them. Those discoveries often become the most memorable parts of a trip.

As a proud Pittsburgh native, it may be difficult to admit that Philadelphia has mastered something better than we have. But when it comes to cheesesteaks, credit should be given where it is deserved. The city has created an iconic food tradition, and after years of listening to locals, sampling sandwiches, and making repeat visits, I have found my personal favorite. While tourists continue lining up at the most famous spots in town, I will continue making my way to Steve's Prince of Steaks.

If you ever find yourself in Philadelphia, do yourself a favor. Skip the assumptions, skip the tourist checklist, and ask the locals where they eat. Order your cheesesteak the way Philadelphians do. Try it with onions, choose your cheese carefully, and enjoy one of Pennsylvania's greatest culinary traditions. Just don't ask for peppers. Trust me—the locals will have something to say about that.

For this Pittsburgh guy, Steve's Prince of Steaks isn't just a restaurant. It's become a destination. And every great destination has a story behind it.