How to Order a Philly Cheesesteak Like a Local

In Philadelphia, ordering a cheesesteak is more than just a transaction; it's a cultural ritual with its unique language and etiquette. At the city's most iconic steak shops, particularly the legendary corner of 9th and Passyunk in South Philly, the lines are long, the pace is fast, and you're expected to know what you want. Fumbling your order can famously get you sent to the back of the line. But don't be intimidated! This guide will teach you how to order a Philly cheesesteak with the confidence and efficiency of a true local.

Step 1: Know Your Cheese

Before you even get in line, you need to decide on your cheese. While many places offer a variety, the three undisputed classics are:

• Cheez Whiz: For many purists, the tangy, gooey Cheez Whiz ("Whiz") is the only authentic option. It melts perfectly into the meat and is the most popular choice at the classic spots.
• American: A milder, creamier option that also melts beautifully.
• Provolone: Offers a sharper, slightly saltier flavor. It's a fantastic choice, especially for those who aren't fans of processed cheese.

Step 2: Master the Lingo - "Wit" or "Widout"

This is the most crucial part of the lingo. The second question you need to answer is whether you want fried onions with your steak.

• "Wit" is the Philly shorthand for "With Onions."
• "Widout" is the shorthand for "Without Onions."

Step 3: Put It All Together (The Perfect Order)

The correct way to order is to state your cheese choice first, immediately followed by whether you want onions. Your order should be a short, two- or three-word phrase.

• Example 1: If you want a cheesesteak with Cheez Whiz and fried onions, you say: "One Whiz Wit."
• Example 2: If you want a cheesesteak with Provolone and no onions, you say: "One Provolone Widout."
• Example 3: If you want a cheesesteak with American cheese and onions, you say: "One American Wit."

It's that simple. State your quantity, your cheese, and your onion preference. That's it. Any other toppings, like peppers or mushrooms (if offered), or if you're ordering fries and a drink, are handled separately, often at a different window.

Step 4: Be Ready to Pay

The classic steak shops are fast-paced and often cash-only. Have your order perfected in your head and your money in your hand by the time you get to the window. Fumbling for your wallet or being indecisive is what can get you sent to the back of the line. The system is designed for speed and efficiency.

Ordering a cheesesteak in Philadelphia is a fun and delicious rite of passage. While the etiquette might seem intimidating, it's all part of the authentic experience. By knowing your cheese, mastering the "wit" or "widout" lingo, and having your cash ready, you'll not only get your delicious sandwich quickly, but you'll also look like you've been doing it for years.