Philadelphia’s Cheesesteak Renaissance

Philadelphia’s iconic sandwich is experiencing a revival that blends tradition with premium ingredients. Long-standing establishments such as Pat’s King of Steaks—still operating near the corner of Wharton and 9th Streets almost a century after opening—are now offering “elevated” versions that can cost close to $20, compared with the classic sub-$10 fare. The shift began in earnest when the locally beloved Cooper Sharp cheese, a highly meltable processed American cheese dating back to the early 1900s, entered the cheesesteak formula and quickly spread to legendary joints, including Pat’s, which now lets diners choose among Cheez Whiz, provolone, American or Cooper Sharp.

Newsweek

Cheesesteak makers are emphasizing fresh-baked bread, freshly cut ribeye steak, and the distinctive melt of Cooper Sharp. Angelo’s Pizzeria, a Bib Gourmand-designated restaurant in the Michelin Guide, bakes its own rolls daily and sources high-quality meat, a practice its partner Pino DiMeo says creates a “noticeable difference in every cheesesteak.” The move toward artisanal bread and premium cheese has pushed prices upward, with many shops now pricing sandwiches near $20 while still maintaining a “simple approach” focused on consistency.

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Danny DiGiampietro, owner of Angelo’s, is credited by food blogger David Wesolowski as the catalyst for the renaissance, having introduced the Cooper Sharp-centric model. Del Rossi’s Cheesesteak & Pizza Co., purchased by Nish Patel in 2020, underwent a culinary makeover that includes a seeded sourdough baguette and has attracted celebrity patrons such as Mark Ruffalo, Mario Balotelli Barwuah, and Benny Blanco. The eatery appears in this year’s Michelin Guide, the first edition to spotlight Philadelphia restaurants. John’s Roast Pork, operating since 1930, earned a Jamie’s Beard Award and remains a top-rated venue alongside Angelo’s and Del Rossi’s.

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David Wesolowski, co-host of the Delicious City podcast, emphasizes Pat’s historical role, noting that without Pat’s cheesesteaks “there would be no cheesesteak.” He lists his current favorites as Angelo’s, Del Rossi’s and John’s Roast Pork.

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• “Pat's cheesesteak is the original. Even though people call them touristy, they still have their place in the conversation because without Pat's cheesesteaks, there would be no cheesesteak,” — David Wesolowski

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• “Danny is I the originator of the cheesesteak renaissance. He was the one who decided that he’s going to bake his own bread, use high-quality meat, use Cooper Sharp,” — David Wesolowski

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• “His cheesesteak empire has taken off, and I would say a lot of people are just trying to copy his cheesesteak to the best of their ability because that’s the hot way to make cheesesteaks right now,” — David Wesolowski

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• “My top three right now are probably Angelo's, Del Rossi's and John's Roast Pork,” — David Wesolowski

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