The origin of the cheesesteak roll is often credited to Pat Olivieri, a hot dog vendor in South Philadelphia. In the 1930s, Pat and his brother Harry operated a modest hot dog stand near South Philadelphia's Italian Market. One day in 1930, Pat decided to experiment with some beef, grilling it on his hot dog grill. He added some onions to the mix and placed the cooked meat and onions onto an Italian roll. A passing cab driver, intrigued by the aroma, requested to try the new creation. The driver loved it so much that he spread the word, and soon, customers were asking for the same "steak sandwich" that the cab driver had enjoyed.
Ingredients
As word spread about the delicious sandwich, the Olivieri brothers decided to focus on selling cheesesteak sandwiches instead of hot dogs. They opened a new restaurant called "Pat's King of Steaks" in 1933, which still operates today and is considered one of the iconic cheesesteak spots in Philadelphia.
Directions
- Combine all ingredients in mixer bowl and thoroughly combine.
- Cover and let rest for 15-20 minutes (autolyse).
- Knead the dough for 3-5 minutes until smooth.
- Cover and rise until it has doubled in size, about 30-60 minutes.
- Deflate the dough and make several folds.
- Divide it into two equal-sized pieces.
- Create balls and place them into spacious containers and close tightly.
- Place the dough into the fridge for anywhere between 12-48 hours.
- Bring the dough out to room temperature.
- Flatten the dough out using a rolling pin into a triangle shape.
- Starting with the narrow end of the triangle, roll the dough into a log.
- Starting in the center stretch dough to desired length by rolling it gently.
- Place rolls into the baking paper.
- Cover the rolls with plastic wrap and rise for last 30 minutes.
- Preheat your oven to 425F / 220C. Place empty tray on the bottom.
- Rolls are ready to bake when doubled in size and elastic when poked.
- Bake the rolls with steam for 16-18 minutes rotating halfway through.
- Allow the rolls to cool completely (30-60 minutes)
- Store them into a plastic bag for at least 3-4 hours before cutting into them for the best results.
More from history
Another significant player in the history of the cheesesteak roll is Geno's Steaks, founded by Joe Vento in 1966, just across the street from Pat's. The rivalry between Pat's and Geno's became legendary, and they remain two of the most famous cheesesteak spots in Philadelphia, attracting tourists and locals alike.
Traditionally, cheesesteak rolls consist of thinly sliced ribeye or top round steak, sautéed onions, and melted cheese (usually provolone, American, or Cheez Whiz) served on a long, crusty roll. Over the years, variations have emerged, with toppings like peppers, mushrooms, and even ketchup, mayo, or hot sauce added to suit individual preferences.
Ingredients
Directions
- Combine all ingredients in mixer bowl and thoroughly combine.
- Cover and let rest for 15-20 minutes (autolyse).
- Knead the dough for 3-5 minutes until smooth.
- Cover and rise until it has doubled in size, about 30-60 minutes.
- Deflate the dough and make several folds.
- Divide it into two equal-sized pieces.
- Create balls and place them into spacious containers and close tightly.
- Place the dough into the fridge for anywhere between 12-48 hours.
- Bring the dough out to room temperature.
- Flatten the dough out using a rolling pin into a triangle shape.
- Starting with the narrow end of the triangle, roll the dough into a log.
- Starting in the center stretch dough to desired length by rolling it gently.
- Place rolls into the baking paper.
- Cover the rolls with plastic wrap and rise for last 30 minutes.
- Preheat your oven to 425F / 220C. Place empty tray on the bottom.
- Rolls are ready to bake when doubled in size and elastic when poked.
- Bake the rolls with steam for 16-18 minutes rotating halfway through.
- Allow the rolls to cool completely (30-60 minutes)
- Store them into a plastic bag for at least 3-4 hours before cutting into them for the best results.