Philadelphia Traditional Foods Highlighted in CBS News Segment

CBS News correspondent Susan Spencer visited Philadelphia to profile three longstanding local food items. The report covered preparation methods, historical context, and local opinions on cheesesteaks, pretzels, and hoagies.

Olivieri, third-generation owner of Pat's

King of Steaks, described the cheesesteak as central to Philadelphia identity. He said the sandwich consists of thinly sliced ribeye on an Italian roll with onions and cheese, and he estimated he has eaten at least half a million in his lifetime. Olivieri stated that the meat must remain sliced rather than chopped.

He added that an authentic version uses large amounts of Cheez Whiz. Olivieri said the final bite of a Pat's cheesesteak, filled with onion juice, meat juice, and cheese, represents a form of affection.

Said pretzels rank as an essential Philadelphia food. She noted that the city produces tens of thousands of pretzels each week at her business. Bonnett described the ideal pretzel as thick and crusty with a small center hole, the right amount of salt, and a touch of mustard.

She said a single pretzel costs 90 cents and that customers divide between those who prefer the crunchy ends and those who favor the doughy middle.

Chef Beau Neidhardt at Liberty Kitchen demonstrated how to assemble a hoagie. He said the sandwich begins with a sesame-seeded roll, followed by dressing, three deli meats, house-made relish, onions, tomato, lettuce, and oregano. Neidhardt said Philadelphia residents have eaten hoagies since World War I, when shipyard workers carried them for lunch.

He estimated he consumes two and a half hoagies per week and noted that the city eats tens of millions annually.