I’m Jim Pappas. I have eaten over 1,100 different cheesesteaks during the last 5 years. I keep track of the cheesesteaks I have eaten on a 36-column spreadsheet. I score them using my 5-category, 100-point scoring system. Each one has a video review on my YouTube Channel: Philadelphia Cheesesteak Adventure.

When I began, I was told I was wasting my time because all cheesesteaks were the same and everyone already knows where to get a good cheesesteak. I quickly found out:

1. Favorite cheesesteaks have a lot to do with “my dad’s favorite place” and the ending to a night out with friends.

2. Philadelphians would rather argue about who has the best cheesesteak than actually eat a cheesesteak.

3. Rolls, meat, and cheese can be very, very different.

On This Website You Will Find:

At first – Home Page

I introduced you to my adventure. Below you will find “Not all cheesesteaks are created equal.” I have a few talking points about rolls, meat, and cheese. Don’t worry – it is mostly pictures.

Then – Philadelphia Cheesesteak Guide

The world’s only interactive Philadelphia Cheesesteak Guide lives here. The information in the guide is based on my 36-column spreadsheet. The guide lets you search for your next cheesesteak three different ways:

• My 36-column spreadsheet. The entire spreadsheet is there in its raw form.

• Search by name, location, or amenities (bars only). You choose what is most important to you.

• Map view. Every place I reviewed is “pinned” on the map. The “pins” have my total score for that cheesesteak.

Your search results (and clicking on a “pin”) will include my YouTube video, full review, notes, and scores for each of the 5 categories in my scoring system.

After this – The Cheesey Life

Cheesesteaks are a way of life – The Cheesey Life. Here is your chance to wear your Cheesey Life proudly.

Next – About Me

I think I have an awesome story, and I tell a lot of it here.

Finally – Contact Me

Questions, comments, and/or concerns. That was my tagline when I had a real job.

I was going to try and explain all the different roll, meat, and cheese combinations. I wrote a paragraph about bread density and then I looked at two pictures of rolls with different bread density. The pictures were much easier to understand. I added some verbiage because I feel like I have to. I apologize for my grammar. Luckily, Google corrects my spelling.

A long roll. Amoroso Rolls are probably the most well-known cheesesteak roll. I think the perfect cheesesteak roll is M&M-esque. I want a crispy crust that I can bite right through and soft bread that holds the meat, cheese, and fried onions inside the roll. I very much dislike biting into my cheesesteak and the meat, cheese, and fried onions shoot out the back.

We will save the Sirloin vs Rib Eye vs Wagyu discussion for a different time. Here we will discuss chopped vs slab/ribbon. The original places had a slicer next to the grill. As orders would come in, they would slice the steak and lay it on the grill. From the grill to a roll. Add some cheese whiz, and you have a cheesesteak.

Serving the meat this way is called a ribbon or slab. In the suburbs, most places chop the meat as it cooks on the grill. I grew up on chopped meat and that is my preference.

Beer Cheese is the way of the future. Provolone is my new recreational cheese. I’m becoming a fan of melting the cheese and then pouring it onto the cheesesteak. We can discuss these topics later. Here we will stick to the original cheese debate: Whiz vs American.

Traditionally, “in the city,” aka Philly, they would use Cheese Whiz with their ribbons/slabs. In the suburbs, we use American cheese. The cheese melted all through the chopped meat on the grill is my preferred method.