The Evolution of the Cheesesteak…

So what is about the Philly Cheesesteak that makes people go crazy?  Is it the ooey, gooey cheese or the warmth of the steak?

Over the last 80 years, the Philly Cheesesteak has taken off.  Starting with its humble origins at Pat Olivieri’s hot dog stand in South Philadelphia.  One day in 1930, he got a bit of beef from the butcher and slapped it on the grill.  A cabbie smelled the aroma and ordered a steak sandwich for himself.  The next day taxi drivers from all over the city came to Olivieri’s demanding their own steak sandwiches.  With the popularity of this new menu item, Pat opened “Pat’s King of Steaks” on 9th St and Passyunk Ave.  Inevitably, cheese was added to make the Philly Cheesesteak that we know and love today.

Here at the Warren Store, we craft our cheesesteaks with products found in Vermont.  We grill onions, peppers and mushrooms along with Boyden Beef from Cambridge, Vermont.  Their cows are 90% grass and pasture fed.  Then Extra Sharp Cabot Cheddar is melted over it all.  Our Vermont Cheesesteak is served on our bakery’s baguette.

We hope that when you try our cheesesteak, you taste a perfect blend of Vermont and Philadelphia in each bite.  So stop in on Tuesdays and try our very own version of an American classic.