When you think of Philadelphia, one of the first things that comes to mind is the Philly cheesesteak. This iconic sandwich, loaded with thinly sliced beef and melted cheese, is almost always a discussion starter when the names Pat’s King of Steaks and Geno’s Steaks come up. These two famous cheesesteak institutions have stood across from each other at the intersection of South 9th Street and Passyunk Avenue for decades, locked in a friendly rivalry. But beyond the steak and cheese, one key ingredient often flies under the radar—the bread.
What rolls do Pat’s and Geno’s use? And why does it matter so much? This article dives deep into the rolls that have become synonymous with Philly cheesesteaks, providing everything you need to know about how this crucial ingredient defines the experience at these two legendary eateries.
The Philly Cheesesteak: An Overview
Before we dive into the specifics of the rolls used by Pat’s and Geno’s, it’s important to understand what makes a Philly cheesesteak unique. A Philly cheesesteak is more than just meat and cheese—it’s an institution, deeply tied to the identity of Philadelphia itself. Here are the basics of what you’ll find in a traditional Philly cheesesteak:
- Meat: Thinly sliced ribeye beef, cooked on a griddle. The meat is often chopped into smaller pieces as it cooks to ensure even distribution throughout the sandwich.
- Cheese: Traditionally, options include Cheez Whiz, American cheese, or provolone. Each cheese choice brings its own flavor profile, and customers can usually specify which they prefer.
- Roll: A long hoagie roll, typically soft on the inside with a slightly crisp exterior. The roll holds everything together and soaks up the juices from the meat, making it a crucial part of the sandwich.
- Onions (optional): Known as a “with” or “without,” onions are a common topping. Cooked on the griddle alongside the steak, the onions add sweetness and flavor to balance the savory richness of the meat and cheese.
While every component of the cheesesteak is important, the bread is arguably the most crucial. A good roll provides the foundation for the sandwich and can elevate it from good to unforgettable.
The Critical Role of the Roll in a Cheesesteak
You might think that the bread is just a supporting player in the cheesesteak, but ask any Philly local, and they’ll tell you that the roll can make or break the sandwich. Here’s why the roll is so important:
1. Texture
A Philly cheesesteak roll needs to balance softness and strength. The interior of the roll should be pillowy soft, allowing it to cradle the meat and cheese. However, the exterior must have a slight crust to provide some structure, so it doesn’t fall apart under the weight of the fillings.
2. Absorbency
One of the best parts of a cheesesteak is the juices from the meat, cheese, and onions soaking into the roll. The bread needs to be absorbent enough to take in these flavors without turning into a soggy mess. Too soft, and the bread disintegrates. Too hard, and it doesn’t absorb the flavors properly.
3. Size
A traditional cheesesteak roll is long and narrow, typically about 10 to 12 inches in length. The size is crucial because it allows for a perfect ratio of meat, cheese, and bread in every bite. A roll that’s too small won’t hold enough filling, and a roll that’s too big can overwhelm the flavors.
It’s clear that choosing the right roll is essential for creating the perfect Philly cheesesteak. Both Pat’s and Geno’s understand this, which is why they’ve each selected a different roll to define their cheesesteaks.
Pat’s King of Steaks: The Bread from Aversa’s Bakery
Pat’s King of Steaks is often credited as the originator of the Philly cheesesteak. Established in 1930 by Pat Olivieri, this shop has been serving cheesesteaks for over 90 years. One of the keys to their success has been their choice of bread.
Aversa’s Bakery Rolls
Pat’s uses rolls from Aversa’s Bakery, a family-owned bakery in South Jersey that has been providing high-quality bread to Philly cheesesteak shops for years. Here’s why Aversa’s rolls are the perfect match for Pat’s cheesesteaks:
- Soft interior: Aversa’s rolls are known for their incredibly soft interior, which allows the steak and cheese to settle in perfectly.
- Sturdy crust: While the inside is soft, the crust of an Aversa roll provides just the right amount of structure to keep the sandwich intact, even when filled with juicy steak and gooey cheese.
- Absorbency: These rolls are specifically designed to absorb the juices from the steak without becoming soggy, ensuring every bite is packed with flavor.
The choice of Aversa’s rolls gives Pat’s cheesesteaks a soft, almost melt-in-your-mouth quality, while still holding up under the weight of the fillings. To learn more about the classic Philly cheesesteak roll, check out this article on Amoroso’s Italian rolls, which were once the standard for cheesesteaks across Philadelphia.
Geno’s Steaks: The Bread from Liscio’s Bakery
Just across the street from Pat’s is Geno’s Steaks, founded in 1966 by Joey Vento. Geno’s has always been about bold flavors and showmanship, and their choice of roll reflects that. Rather than following in Pat’s footsteps, Geno’s opted for a different supplier: Liscio’s Bakery.
Liscio’s Bakery Rolls
Liscio’s Bakery is another South Jersey bakery known for its high-quality bread. The rolls they provide to Geno’s have a few distinct characteristics that set them apart from the competition:
- Crisp crust: Liscio’s rolls have a noticeably crispier crust than Aversa’s. This provides a satisfying crunch with each bite, giving Geno’s cheesesteaks a unique texture.
- Softer interior: Despite the crispy crust, the inside of a Liscio’s roll is soft and fluffy, allowing it to absorb the steak juices without becoming overly soggy.
- Larger size: Some fans argue that Liscio’s rolls are slightly larger than Aversa’s, allowing for more generous portions of steak and cheese.
For Geno’s, the choice of Liscio’s rolls adds a layer of crispness to their cheesesteaks that contrasts beautifully with the richness of the fillings. The combination of a crispy exterior and a soft interior creates a more dynamic eating experience.
To get a sense of what makes a cheesesteak truly special, check out this Philly cheesesteak taste test, which highlights the importance of the bread in crafting the perfect sandwich.
A Historical Perspective: Amoroso’s Italian Rolls
Before Pat’s and Geno’s switched to their current suppliers, both shops used Amoroso’s Italian rolls, which were once considered the gold standard for Philly cheesesteaks. Amoroso’s rolls have a long history in Philadelphia and were used by nearly every major cheesesteak shop for decades.
What Made Amoroso’s Rolls So Special?
- Perfect balance: Amoroso’s rolls were known for their perfect balance between softness and sturdiness. The crust was firm enough to hold up under the fillings, while the interior was soft and pillowy.
- Absorbency: Like Aversa’s and Liscio’s, Amoroso’s rolls were excellent at soaking up the juices from the steak and cheese without becoming soggy.
- Consistency: One of the reasons Amoroso’s rolls became so popular was their consistency. Every roll was baked to the same high standard, ensuring that every cheesesteak was as good as the last.
While Amoroso’s rolls are no longer used by Pat’s or Geno’s, they are still a popular choice among many Philly cheesesteak shops. For a closer look at why these rolls became so iconic, read this article on the history of Amoroso’s Italian rolls.
A Side-by-Side Comparison of Aversa’s and Liscio’s Rolls
Now that we’ve explored the rolls used by Pat’s and Geno’s, let’s break down the differences between Aversa’s and Liscio’s in more detail. While both rolls provide an excellent base for a cheesesteak, they offer distinct experiences.
Texture
- Aversa’s: Slightly softer crust with a chewy interior.
- Liscio’s: Crispier crust with a tender, soft interior.
Absorbency
- Aversa’s: Soaks up the juices from the steak without becoming too soggy.
- Liscio’s: Maintains its structure even when filled with generous portions of steak and cheese.
Size
- Aversa’s: Typically slightly smaller, which can create a tighter, more compact sandwich.
- Liscio’s: Slightly larger, allowing for more steak and cheese.
Popularity
- Aversa’s is often seen as the more traditional choice, while Liscio’s is favored by those who like a bit more crunch in their bread.
Both rolls have their passionate supporters, and the choice between Pat’s and Geno’s often comes down to personal preference. Some people love the soft chewiness of Aversa’s, while others prefer the crisp crunch of Liscio’s. The best way to decide? Try both and see which one you prefer!
How the Roll Influences the Cheesesteak Experience
At this point, it’s clear that the choice of roll is more than just a technical detail—it’s a defining factor in the cheesesteak experience. But how exactly does the bread influence the overall sandwich? Let’s take a closer look.
Flavor Absorption
One of the hallmarks of a great cheesesteak is the way the roll absorbs the flavors of the meat and cheese. A good roll will soak up the juices from the steak, the melted cheese, and any additional toppings like onions, enhancing the overall taste. A roll that doesn’t absorb these flavors properly can leave the sandwich feeling dry and underwhelming.
Mouthfeel
The texture of the roll also plays a crucial role in the mouthfeel of the sandwich. A softer roll, like Aversa’s, offers a more tender bite, while a crispier roll, like Liscio’s, provides more resistance. This textural contrast can change the way you experience the sandwich as a whole.
Balance of Ingredients
The size and texture of the roll can also affect the balance of ingredients in each bite. A larger, crispier roll might require more filling to achieve the right balance, while a smaller, softer roll allows the flavors of the meat and cheese to take center stage.
FAQs: Your Questions Answered
What Kind of Bread is Traditionally Used for a Philly Cheesesteak?
Traditionally, Amoroso’s Italian rolls were the go-to choice for Philly cheesesteaks. They were prized for their perfect balance of softness and sturdiness, making them ideal for absorbing the juices from the meat and cheese without becoming too soggy. While both Pat’s and Geno’s have since switched to different suppliers, Amoroso’s remains a popular choice for cheesesteaks across Philadelphia. To learn more about the history of Amoroso’s, check out this article on Amoroso’s Italian rolls.
Why Did Pat’s and Geno’s Switch Roll Suppliers?
Pat’s and Geno’s switched roll suppliers to differentiate themselves from each other and from other cheesesteak shops. By using unique suppliers, they’ve been able to create distinct cheesesteak experiences that cater to different tastes. Pat’s opted for Aversa’s rolls, which are known for their soft interior and sturdy crust, while Geno’s chose Liscio’s rolls, which offer a crispier texture.
Does the Roll Really Make a Difference?
Absolutely. The roll is one of the most important components of a Philly cheesesteak. A good roll will enhance the flavors of the meat and cheese, while a bad roll can make the sandwich dry or soggy. The choice between Aversa’s and Liscio’s comes down to personal preference, with some people favoring a softer roll and others preferring a crispier texture.
Which Roll is Better: Aversa’s or Liscio’s?
There’s no definitive answer to this question, as it ultimately depends on personal taste. Some people love the soft, chewy texture of Aversa’s, while others prefer the crispiness of Liscio’s. The best way to decide is to try both and see which one you prefer!
Conclusion: Does the Roll Define the Cheesesteak?
In the end, the bread used by Pat’s and Geno’s is more than just a vessel for the steak and cheese—it’s an integral part of what makes their cheesesteaks so iconic. Whether you prefer the soft chew of Aversa’s rolls at Pat’s or the crisp crunch of Liscio’s rolls at Geno’s, there’s no denying that the roll plays a crucial role in the overall experience.
So, the next time you find yourself in Philadelphia, standing at the intersection of South 9th Street and Passyunk Avenue, don’t just think about the steak and cheese. Pay attention to the roll, and you’ll understand why this humble ingredient is so important in the battle between Pat’s and Geno’s.
For a deeper dive into the history and rivalry of these two Philly institutions, check out this article on the Pat’s and Geno’s cheesesteak rivalry.
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