A cheesesteak from Buddy’s Steaks. | Waz Wu/Eater Portland
This country is blessed with plenty of iconic, regional dishes— Mission burritos, Carolina barbecue, Coney dogs — but the “Philly” in cheesesteak is the most mysteriously redundant. Chicago-style pizza tells us, “I am not New York pizza.” Cincinnati chili announces it is distinct from Texas style. However, there are no “Cleveland style” or “Baltimore style” cheesesteaks to compete with Philadelphia. So why does the “Philly” stubbornly attach itself to “cheesesteak” in our minds? Perhaps because the dish itself is so simple — shaved steak, melted cheese, and optional onions (“wit” or “witout”) on a white bread
→ Continue reading at Eater