Whiz Wit
Cheesesteak with Cheez Whiz and onions; purist's choice.
The Cheesesteak
Schmitter
Sliced beef, fried salami, tomatoes, onions, cheese, and special sauce on a Kaiser roll; McNally's Tavern original.
Roast Pork with Spinach
Roast pork with sautéed spinach and provolone.
Roast Pork with Long Hots
Philadelphia's other sandwich: garlic-roasted pork shaved thin and reheated in its own jus, sharp provolone, and fried long hot peppers whose heat arrives a beat late and builds across the roll.
Roast Pork Italian
Philadelphia's other sandwich: slow-roasted pork shoulder bathed in its own jus, sharp aged provolone, and bitter garlicky broccoli rabe on a long roll. The one locals order over the cheesesteak.
Provolone Wit
Cheesesteak with provolone cheese and onions.
Pizza Steak
The pizza steak swaps the cheesesteak's cheese decision for a sauce one: marinara and mozzarella in place of Whiz, often finished under a broiler so the sauce sets before it soaks the roll.
Philly Pretzel Cheesesteak
The pretzel cheesesteak changes only the bread, and that one swap forces everything else to adjust: salt level, cheese choice, chopping technique, and shelf life.
Philly Cheesesteak
The Philly cheesesteak is decided on a griddle in 90 seconds, and it comes down to when the cheese meets the meat: thin-sliced ribeye, Whiz or provolone, and the Amoroso roll no other city can fake.
Chicken Cheesesteak
The chicken cheesesteak runs the cheesesteak method over a protein that brings none of its fat. Chopped chicken, melted provolone, and the oil the lean meat will not give, on a long roll.
Cheesesteak Wit
Philly cheesesteak ordered 'wit' onions; standard parlance at Pat's and Geno's.
Cheesesteak Supreme
Cheesesteak with peppers, onions, and mushrooms.
Cheesesteak Hoagie
Philly cheesesteak with lettuce, tomato, onion, and mayo added.