Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money to open a brick and mortar shop called “Pat’s King of Steaks,” which is still running today. When they opened the shop, they upgraded the hotdog bun to a long, crusty roll (recipe below) but they didn’t put the cheese in cheesesteak until a few year later, thanks to a Pat’s employee who liked to add provolone to his steak sanwhich. In the 1950s, Cheez Whiz became a popular option. To me, what makes a really great Philly Cheesesteak if is adding pickled hot cherry peppers, either sliced or in relish.