The Stories of Pat’s King of Steaks & Geno’s Steaks in Philadelphia

Pat’s King of Steaks and Geno’s Steaks, Philadelphia

Pat’s and Geno’s face off 24/7 across one South Philly intersection, both claiming the crown for the city’s top cheesesteak. The neon glows, the grills sizzle, and the stories flow like Cheez Whiz. Here a quick peek at Philadelphia’s greatest street corner showdown.

Joey Vento Started Geno’s With Just $6 in 1966

In 1966, Joey Vento opened Geno’s Steaks right across from Pat’s. He began with only “two boxes of steaks, a few hot dogs, and $6 in his pocket.” Nearby shop owners thought he’d close within six months, but Joey stuck with it. He had learned the steak business while working in his father’s shop during the 1940s.

Fourth Generation Olivieris Still Run Pat’s Today

Pat’s has stayed in the Olivieri family for over 90 years.

After Pat and Harry’s early success, the business passed down through generations with some complicated family splits. By the 1980s, the business had divided, with Harry’s grandson Frank taking ownership of the original location.

Now, Frank Olivieri Jr., the fourth generation, continues the family tradition, saying he’s “carrying the torch.”

Pat’s Chops While Geno’s Slices Their Steak

A key difference between these rival cheesesteaks is how they prepare the meat. Pat’s chops their ribeye steak into small pieces, while Geno’s keeps theirs thinly sliced.

Joey Vento once said he never changed his sandwich, claiming to be more authentic than Pat’s because they switched to chopped meat. He believed Philly steak should always be thinly sliced ribeye.

This basic difference creates totally different eating experiences – Pat’s method mixes the flavors together more thoroughly, while Geno’s approach keeps each slice distinct, giving customers a different texture with each bite.

Rocky Movie Sparked Heated Rivalry in 1976

The competition between the shops got much stronger in 1976 when the movie Rocky showed a scene where Tony Gazzo took Rocky for a cheesesteak at Pat’s.

Stories say that Joey Vento saw this as a slight against his shop, which made the friendly competition more intense.

Cheese Wasn’t Added Until Twenty Years Later

The first cheesesteaks didn’t include any cheese at all.

According to Pat’s son Herb Olivieri, American cheese was first added by a manager named “Cocky Joe” Lorenza at their Ridge Avenue shop in March 1951, about twenty years after the sandwich was created. Some sources say provolone was actually the first cheese used.

The South Philadelphia location avoided adding cheese at first because many customers in the neighborhood followed kosher dietary rules, which don’t allow mixing meat and dairy.

The solution came when Frank Olivieri Sr. figured out how to add cheese after the sandwich was made, letting the hot meat melt it without mixing on the grill.

Cheez Whiz Sells Ten Times More Than Other Cheeses

Cheez Whiz hit the market in 1952 and was added at Pat’s South Philadelphia shop by Frank Olivieri Sr. in the late 1950s.

Today, it’s by far the most popular choice at Pat’s, selling ten times more than American cheese, which ranks second. Geno’s goes through 8-10 cases of Cheez Whiz every day.

Frank Olivieri explained in a 1985 interview that they chose Cheez Whiz mainly for practical reasons – it melted quickly and sped up service.

This business decision turned into a cultural trend, as the bright yellow processed cheese became what many visitors now think of as the authentic Philadelphia cheesesteak experience.

Pat’s Looks Plain While Geno’s Glows Neon

The appearance of these two restaurants shows their different approaches to business. Geno’s looks like a bright attraction with hundreds of neon lights that light up the corner of 9th and Passyunk, making it easy to spot from far away.

Pat’s keeps things simple with a white storefront and basic red tables that highlight its historic roots.

Both Shops Use Identical Amoroso’s Bakery Rolls

Despite all their differences, both places use the same rolls for their cheesesteaks.

The bread comes from Amoroso’s Bakery, a Philadelphia institution founded in 1904 that has supplied rolls to cheesesteak vendors for generations.

Amoroso’s claims they made “the first cheesesteak rolls back in the 1930s.” They make hearth-baked Italian rolls that aren’t baked in pans, which allows each one to form its own unique shape in the oven.

Both Pat’s and Geno’s depend on these rolls as the foundation of a good cheesesteak, giving their sandwiches a common starting point regardless of their different preparation methods.

Pat’s Offers More Toppings Than Geno’s

Geno’s keeps their menu simple, focusing mainly on cheesesteaks and roast pork sandwiches.

Pat’s menu includes more options, letting customers add extra cheese, marinara sauce, mushrooms, and peppers to their steaks.

Beyond the basic sandwich, Pat’s expanded menu includes pizza steaks with marinara sauce, mushroom steaks, and pepper steaks.

Both places serve food 24 hours a day, every day of the week, meeting the constant demand for Philadelphia’s signature dish.