The Cheesesteak | Apollo's Steaks
Born in Philadelphia, 1930
Pat and Harry Olivieri cooked thinly sliced beef on a hot griddle, tucked it into a roll, and changed American food forever.
The roll that makes it real
No Amoroso roll, no cheesesteak. Thinly sliced marinated sirloin hits the griddle until tender and smoky — then it's wrapped in that iconic Philadelphia-baked roll.
Wit Whiz, provolone, or American
Cheez Whiz came along in the 1950s and never left. At Apollo's you pick your cheese — all three are right.