14 Iconic Philadelphia Foods & Must-Have Philly Eats

Widely credited to Pat Olivieri of Pat’s King of Steaks, who began selling the sandwiches in 1930, a traditional cheesesteak is a crusty-outside/soft-inside roll filled with shaved ribeye and your choice of cheese — provolone, American, Cooper sharp, Cheez Whiz (don’t forget to say “wit” or “witout” grilled onions). 

Competitors Pat’s and Geno’s Steaks draw throngs to East Passyunk for taste-offs, but additional beloved steak jawns are found at Angelo’s Pizzeria, Joe’s Steaks + Soda Shop, Steve’s Prince of Steaks, Campo’s, Del Rossi’s and Jim’s South St. as well as Roxborough rivals Dalessandro’s and Chubby’s Steaks. 

Newcomer Skinny Joey’s Cheesesteaks adds a new phenomenon, the Florida-style pizza roll. And visit Taste Cheesesteak Bar where Kevin Dolce is subbing ribeye for salmon, oxtail and jerk chicken. 

If you’re going to indulge in the very Philly tradition of a beer and a shot, why not go to the originators? According to lore, Jack Prince, owner of Bob & Barbara’s, started it with Pabst Blue Ribbon and Jim Beam in the mid-90s. Before Prince knew it, “the special” caught on citywide (get it?) and now you can get it everywhere. 

Today, bars put spins on the recession-proof shot and a beer pairing. Dirty Frank’s does Hamm’s and kamikaze. Fergie’s Pub does Narragansett and Paddy’s whiskey. MilkBoy does Natty Boh and Heaven Hill. And Polish hotspot Little Walter’s has The Urbanista: a 16-ounce Żubr and a shot of Żubrowska.

Crabfries are the brainchild of Pete Ciarrocchi (owner of Chickie’s & Pete’s), who created them in 1977 because he needed to do something with leftover crab seasoning. 

Pete tossed the seasoning on crinkle-cut fries, then dreamed up an ooey-gooey white sauce, made from melted American cheese. Notice what’s missing? Crab. 

Today, these scrumptious spuds satisfy generations of locals — Chickie’s & Pete’s is in all of Philly’s sports stadiums — while winning over out-of-towners thanks to 20 outposts nationwide. And, since all heroes have origin stories, you’ll want to go to the very first Chickie’s & Pete’s at 4010 Robbins Avenue in Mayfair. 

The quintessential old-school Philly candy confection, Goldenberg’s Peanut Chews are dense-but-gooey bite-sized candy bars made from roasted peanuts and sweet syrupy molasses enrobed in dark or milk chocolate.

Created in 1917 by Romanian immigrant David Goldenberg and his family, this nostalgic chocolate confection has become a mainstay of regional trick-or-treat bags, summer backyard gatherings, living room candy dishes and Eagles gameday parties, and are available at most local grocery stores, neighborhood corner shops and convenience stores.

Philly’s version of the sub, grinder or hero, a classic hoagie consists of meat, cheese, veggies and a spread (think mayo or oil) on a long roll fresh from bakeries like Amoroso’s or Sarcone’s.

Nearly every neighborhood has its own beloved hoagie shop like Cosmi’s Deli, Ricci’s Hoagies, Liberty Kitchen, Fink’s Hoagies and Farina Di Vita, while local chain Primo Hoagies runs a small empire with over 100 shops throughout the region.

There are more niche options, too, like the Phoagie at Middle Child Clubhouse, which mimics Vietnamese pho soup, and the buttermilk-fried fish hoagie at Jordan Johnson Gourmet Seafood.

Figure-eight shaped, fused together in fives and slightly moist to the touch (so the salt melts), Philly soft pretzels are not the twists you’re used to.

Standout pretzels can be found at random street vendors or corner bakeries, but check out pretzelrias like Center City Pretzel Co., Tasty Twisters Bakery, Bernie’s Pretzel Bakery, Miller’s Twist or one of the over 50 Philly Pretzel Factory locations in the city and countryside. Don’t forget the spicy brown mustard!

The Kettle Black offers a new twist (pun intended!) on the soft pretzel by dipping it in lye, borrowing an ingredient from the old Bavarian tradition. 

Popularized in Philly during the 19th century, pork roll is a sausage-like breakfast meat often sliced into rounds, grilled until it splits and served on a bagel, Kaiser roll or English muffin with eggs and cheese. 

This Philly favorite (often called “Taylor ham” in New Jersey) rivals scrapple as the breakfast meat of choice. (For more on scrapple, keep scrolling.)

Find it on a breakfast sandwich (or in a hand pie at Little Susie’s) or on the side at brunch spots and diners, from Rowhome Coffee and Lennie’s Hoagies to Brunic’s and Kismet Bagels — try The P.R.E.C. and thank us later!

Pound cake is a popular dessert in Philly, particularly around family holidays like Easter. Traditionally made with eggs and one pound each of flour, sugar and butter (can you guess where the name comes from?), it’s offered in flavors such as vanilla, lemon or marbled with bittersweet chocolate, all with a crisp golden exterior.

The classic spot for the dish is Stock’s Bakery, along with great takes at Isgro Pastries, Denise’s Delicacies, Sweet T’s Bakery at Reading Terminal Market, Tartes, Pound Cake Heaven (naturally) and century-old Termini Brothers Bakery.

Similarly, butter cake takes the recipe to the next level by adding buttermilk and leaveners, and soaking the  risen pound cake dough in a butter glaze to ensure super-rich flavor. Places rooted in German and Pennsylvania Dutch traditions do butter cake best, including Haegele’s Bakery and Bredenbeck’s. 

There’s something supremely comforting about Italian red gravy (Philly for tomato sauce) served over handcrafted pasta. Given Philadelphia’s rich Italian-American heritage, it’s no surprise that the best red sauce joints are found here.

South Philly’s Italian Market offers some of the nation’s most authentic red sauce from restaurants like Villa di Roma, Dante & Luigi’s, Fiorella, and Ralph’s Italian Restaurant.

Among the city spots worth a visit are Giorgio on Pine, Vetri Cucina, Bomb Bomb Bar, L’Angolo Ristorante and unconventional gem Murph’s Bar. But for a spectacular dinner and a show, the singing servers at The Victor Café are a must-see.

Though not as famous as the cheesesteak, the roast pork sandwich is the true signature sandwich to many locals.

Typically, the sandwich consists of oven-roasted pork shoulder layered with melted sharp provolone and garlicky sautéed broccoli rabe on an Italian roll.

John’s Roast Pork is the most well-known, but stellar roast pork sandwiches can be found at stops like George’s Sandwich Shop, Shank’s Original, Paesano’s Philly Style, Tommy DiNic’s at Reading Terminal Market, and Tony and Nick’s Steaks. 

If you’re looking for alternative takes on the classic, try Porco’s Porchetteria or High Street on Market, which tops it with broccoli rabe kimchi.

A mixture of pork, broth and spices, thickened with cornmeal, scrapple is a salty-crispy breakfast accompaniment introduced to the region by Pennsylvania Dutch immigrants.

Today, the delicacy — often sourced from local purveyors like Godshall’s, Habbersett and Hatfield Quality Meats — can be found on breakfast sandwiches or as a side dish (try it with syrup) in greasy spoon diners and brunch joints.

Standout spots include Front Street Café, Silk City Diner, Sulimay’s Restaurant (known for its Fishtown “Scrappetizer”), Penrose Diner and Elwood (try the venison scrapple!), plus Reading Terminal Market eateries Dutch Eating Place and Down Home Diner. 

Every long-time Philadelphian knows the jingle — “Nobody bakes a cake as tasty as a Tastykake” — and visitors would be hard-pressed to find a local who doesn’t have a favorite variety (or two, or three).

From Butterscotch Krimpets and Peanut Butter Kandy Kakes to Chocolate Juniors and Creme Filled Chocolate Cupcakes (and dozens more selections), Tastykake snack cakes have been Philadelphia’s sweet indulgence of choice since the company’s founding here in 1914.

They can be found at nearly every local supermarket, corner deli or convenience store, including popular PA-native gas station chain Wawa.

Tomato pie is spongy focaccia-like dough baked flat with tomato sauce and a dusting of grated pecorino Romano or Parmesan (no melty cheese to be found), served chilled or at room temperature.

The dish is a staple of South Philly institutions like Sarcone’s Bakery, Cacia’s Bakery and Carangi Baking Company. It can also be found at shops around the city like Gaeta’s Tomato Pies, Marchiano’s Bakery and Pizza Shackamaxon, or in the suburbs at Corropolese or Carlino’s Market.

Keep an eye out for new-ish bakeries, like Mighty Bread Company and Downtime Bakery, using sourdough starters. 

It’s a somewhat confusing name, but water ice (pronounced “wooder ice”) is the perfect frozen summer treat.

Similar to Italian ice, the combination of fruit, sugar and water — frozen and churned until smooth — is served at shops like John’s Water Ice, Rose’s Real Italian Water Ice, Morrone’s Water Ice, Pop’s Homemade Italian Ice, Tranzilli’s Real Italian Water Ice, suburban Yardley Ice House and food truck Jimmy’s Water Ice. 

Sample fun flavors like mango lemonade and strawberry daiquiri at Siddiq’s Water Ice or gourmet-style options at D’Emilio’s Old World Ice Treats. And don’t sleep on Philly’s ubiquitous-but-yummy Rita’s Italian Ice (with nearly 100 locations!).

Philly knows food. It’s our biggest thing outside the Declaration of Independence.

The James Beard Foundation has honored nearly 50 Philly figures and establishments, including Kalaya and Zahav; restaurateurs like Ellen Yin and Stephen Starr; and top chefs at South Philly Barbacoa, Royal Sushi & Izakaya, Vetri Cucina, Vernick Food & Drink and Mawn. 

Three restaurants have picked up one Michelin Star — Her Place Supper Club, Friday Saturday Sunday and Provenance — while 10 spots earned Bib Gourmand status. Bon Appétit honored Honeysuckle and Sao in 2026, with The New York Times calling out Bomb Bomb Bar.