Since I recently have not had the opportunity or appropriate weather to visit the places I would like to for this blog, I will take this time to inform all of my readers about the unique cuisine in Pennsylvania. Pennsylvanians love to eat, so from snack food to cheesesteaks to scrapple, there's plenty of food for everyone to talk about and enjoy. However due to the high volume of foods produced in Pennsylvania, I feel it would be best to split this article into several postings for the convenience of both the reader and the writer. ;-)
Perhaps the most well known Pennsylvania food staple is the Philadelphia Cheesesteak. The first rule is, in Pennsylvania you drop the word Philadelphia and just call it a cheesesteak. The cheesesteak is probably more well known than it should be thanks to the rivalry between Pat’s King of Steaks and Geno’s Steaks (locally known as Pat’s & Geno’s). The rivalry exists based solely on the fact that each location claims to have been the first cheesesteak joint in the City of Brotherly Love. Making the rivalry more intense is the fact that the restaurants are so close together. I personally think the best cheesesteak anyone can get is not from either of these restaurants, but from local pizzerias in the suburbs. There is not a pizza or sandwich shop in the suburbs or city that does not include cheesesteaks on their menu, so you don’t have to look far to find one. Many local restaurants even go so far as to include the cheesesteak in their breakfast in the form of a cheesesteak omelet. So if you are anywhere in southeastern Pennsylvania, there is a good chance you can get your cheesesteak fix without traveling to 9th & Passyunk in Philadelphia.
- a long hoagie roll (traditionally Amoroso's)
- thinly sliced steak pieces (usually rib-eye, though other cuts of beef are used)
- cheese (traditionally provolone or Cheez Whiz)
Other variations include:
- Using Swiss or American cheese
- Adding onions, mushrooms, peppers, ketchup, mayonnaise, or hot sauce
- Adding pizza sauce & mozzarella cheese for a “pizza steak"
- Using chicken in place of beef for a “chickensteak"
- Using Swiss or American cheese
- Adding onions, mushrooms, peppers, ketchup, mayonnaise, or hot sauce
- Adding pizza sauce & mozzarella cheese for a “pizza steak"
- Using chicken in place of beef for a “chickensteak"
Many pizza and sandwich shops also have several other variations on the cheesesteak, which are usually their own unique creation.
Another sandwich from Philadelphia whose name is more infamous than famous is the hoagie. I use the word infamous here because many people often argue about the name of the sandwich rather than just enjoying it. In other parts of the country it is often called a submarine sandwich (sub), a grinder, or a zep, but in Philadelphia and the surrounding area it is called a hoagie. A hoagie is basically any lunch meat, cheese, and condiment shoved into a long sandwich roll. There are thousands of places in southeastern Pennsylvania and throughout the state to get hoagies made, but the most well known is probably Wawa. Wawa is a gas station/convenience store chain with hundreds of locations throughout the mid-Atlantic region. However it must be emphasized the Wawa food is not ordinary “gas station food” because Wawa actually started out as a convenience store and deli. The gas pumps were not added until much later. While the sandwich itself is not necessarily unique to Pennsylvania, the name hoagie is, and hoagies usually generate thoughts of Wawa in the minds of the locals. For anyone who hasn’t heard, Wawa’s Hoagiefest has started! Hoagiefest runs from May 23-July 31 so get out there and buy a hoagie from Wawa!
Now we will travel approximately 300 miles west to Pittsburgh. Pittsburgh also has a sandwich which makes them famous. That sandwich can be found at Primanti Brothers. When visiting Pittsburgh, stopping at Primanti Brothers is not a suggestion but a command. A Primanti Brothers sandwich uses only the highest quality deli meat and cheese, tomato, French fries, and coleslaw. Yes you read that correctly. French fries and coleslaw in a sandwich. No you cannot order it with the French fries and coleslaw on the side either. Before you start picking off the French fries and coleslaw, at least try it first. The Primanti sandwich started back in the earlier half of the 20th century when some customers just happened to get a bit of French fries on their sandwich. This turned out to be convenient for workers on the go, such as truckers, because everything was now crammed into one convenient sandwich.
Since we’re still on the topic of meaty sandwiches, let’s talk about one lunch meat that all Pennsylvanian’s know: Lebanon bologna. This is NOT your typical Oscar Mayer bologna that children sing happily about on television. Bologna is not necessarily a deli meat but actually a sausage. Regular bologna is typically composed mainly of pork but Lebanon bologna is an all beef dried sausage. Lebanon bologna comes from Lebanon County (surprise!) and originated with the Pennsylvania Dutch. Lebanon bologna tends to be sweeter, darker, and smokier than traditional bologna and is more of an acquired taste. Seltzer’s Smokehouse Meats is the most well-known supplier of Lebanon bologna in the area, and they use a “secret” recipe from over 100 years ago. So next time you’re thinking of making a sandwich, consider adding a few slices of Lebanon bologna for a tangy, smoky flavor.
The next meat in Pennsylvania which virtually no one outside the area has heard of is scrapple. So, what the heck is scrapple? Well you probably wouldn’t eat it if I told you, but I’m going to tell you anyway. Scrapple is pork scraps (scrapple), corn meal, flour, and a variety of spices. If you’re above eating pork scraps, scrapple is not the breakfast food for you. Scrapple is usually molded into what looks like a meatloaf. It is then thinly sliced and fried in a pan. Scrapple is grayish brown and not aesthetically pleasing by any nature. However, in a world where waste is very common, especially in the world of butchering, scrapple makes sure that all parts of the pig are used. Nothing goes to waste. Scrapple, like Lebanon bologna, is also an acquired taste. Scrapple is traditionally eaten at breakfast with jelly, honey, or ketchup and most breakfast restaurants throughout the state offer it as a side dish along with bacon and sausage. If your taste buds are looking for adventure, scrapple is the dish you want to try, but don’t expect to find it outside of the Mid-Atlantic region. Want to take Scrapple home with you? Look for Habbersett Scrapple in the local grocery store, you’ll probably find it there!
Speaking of ketchup, did you know Heinz ketchup is made in Pittsburgh? Ketchup is one of the most well known condiments in the country, and Pennsylvanians will put it on top of nearly anything!
Another favorite in Pennsylvania, especially near Pittsburgh but throughout the whole state, is kielbasa and pierogies. Kielbasa is a Polish sausage and is usually smoked. Czerw’s Kielbasy of Philadelphia was featured on an episode of Travel Channel’s Bizarre Foods with Andrew Zimmern where they showed viewers how kielbasa sausage is made. Often kielbasa is served with pierogies. A pierogi is a dumpling that is usually filled with potato but that sometimes contains meat or cheese too. Pierogies are enjoyed through much of the northeastern United States, but Pennsylvania pierogies are important for two reasons. The first is that the famous brand Mrs. T’s Pierogies was founded in Schuylkill County. The second reason is Pierogies Plus, Inc., near Pittsburgh, makes pierogies by hand. It doesn’t get more authentic than a handmade pierogi. However, if you are in a pinch, Mrs. T’s is also tasty. Best of all, kielbasa and pierogies can be found at almost every church or county fair food counter in the state. With summer fairs just around the corner, you can start planning your kielbasa/pierogi treasure hunt.
And finally this blog will be wrapped up with two carnivorous traditions in Pennsylvania.
The first is the firehouse chicken BBQ. Since most fire stations in the state are run by local volunteers they often need to raise money to cover costs. This is usually done in the form of pancake breakfasts, spaghetti dinners, and in the summer, chicken BBQs. On any given weekend in the summer you can drive past a fire station and smell savory chicken being cooked and sold to the local community. More importantly, it is a way for the people to give back to those who help keep our community safe from harm.
The second tradition is one that sounds pretty boring to most people and is more of a superstition than anything. However, if you live in Pennsylvania, you must eat pork and sauerkraut on New Year’s Day. It is considered good luck to do so and many churches even have pork and sauerkraut gatherings on New Year’s Day. So if you are in need of a bit of luck, you may just have to wait until January 1, sorry!
Another sandwich from Philadelphia whose name is more infamous than famous is the hoagie. I use the word infamous here because many people often argue about the name of the sandwich rather than just enjoying it. In other parts of the country it is often called a submarine sandwich (sub), a grinder, or a zep, but in Philadelphia and the surrounding area it is called a hoagie. A hoagie is basically any lunch meat, cheese, and condiment shoved into a long sandwich roll. There are thousands of places in southeastern Pennsylvania and throughout the state to get hoagies made, but the most well known is probably Wawa. Wawa is a gas station/convenience store chain with hundreds of locations throughout the mid-Atlantic region. However it must be emphasized the Wawa food is not ordinary “gas station food” because Wawa actually started out as a convenience store and deli. The gas pumps were not added until much later. While the sandwich itself is not necessarily unique to Pennsylvania, the name hoagie is, and hoagies usually generate thoughts of Wawa in the minds of the locals. For anyone who hasn’t heard, Wawa’s Hoagiefest has started! Hoagiefest runs from May 23-July 31 so get out there and buy a hoagie from Wawa!
Now we will travel approximately 300 miles west to Pittsburgh. Pittsburgh also has a sandwich which makes them famous. That sandwich can be found at Primanti Brothers. When visiting Pittsburgh, stopping at Primanti Brothers is not a suggestion but a command. A Primanti Brothers sandwich uses only the highest quality deli meat and cheese, tomato, French fries, and coleslaw. Yes you read that correctly. French fries and coleslaw in a sandwich. No you cannot order it with the French fries and coleslaw on the side either. Before you start picking off the French fries and coleslaw, at least try it first. The Primanti sandwich started back in the earlier half of the 20th century when some customers just happened to get a bit of French fries on their sandwich. This turned out to be convenient for workers on the go, such as truckers, because everything was now crammed into one convenient sandwich.
Since we’re still on the topic of meaty sandwiches, let’s talk about one lunch meat that all Pennsylvanian’s know: Lebanon bologna. This is NOT your typical Oscar Mayer bologna that children sing happily about on television. Bologna is not necessarily a deli meat but actually a sausage. Regular bologna is typically composed mainly of pork but Lebanon bologna is an all beef dried sausage. Lebanon bologna comes from Lebanon County (surprise!) and originated with the Pennsylvania Dutch. Lebanon bologna tends to be sweeter, darker, and smokier than traditional bologna and is more of an acquired taste. Seltzer’s Smokehouse Meats is the most well-known supplier of Lebanon bologna in the area, and they use a “secret” recipe from over 100 years ago. So next time you’re thinking of making a sandwich, consider adding a few slices of Lebanon bologna for a tangy, smoky flavor.
The next meat in Pennsylvania which virtually no one outside the area has heard of is scrapple. So, what the heck is scrapple? Well you probably wouldn’t eat it if I told you, but I’m going to tell you anyway. Scrapple is pork scraps (scrapple), corn meal, flour, and a variety of spices. If you’re above eating pork scraps, scrapple is not the breakfast food for you. Scrapple is usually molded into what looks like a meatloaf. It is then thinly sliced and fried in a pan. Scrapple is grayish brown and not aesthetically pleasing by any nature. However, in a world where waste is very common, especially in the world of butchering, scrapple makes sure that all parts of the pig are used. Nothing goes to waste. Scrapple, like Lebanon bologna, is also an acquired taste. Scrapple is traditionally eaten at breakfast with jelly, honey, or ketchup and most breakfast restaurants throughout the state offer it as a side dish along with bacon and sausage. If your taste buds are looking for adventure, scrapple is the dish you want to try, but don’t expect to find it outside of the Mid-Atlantic region. Want to take Scrapple home with you? Look for Habbersett Scrapple in the local grocery store, you’ll probably find it there!
Speaking of ketchup, did you know Heinz ketchup is made in Pittsburgh? Ketchup is one of the most well known condiments in the country, and Pennsylvanians will put it on top of nearly anything!
Another favorite in Pennsylvania, especially near Pittsburgh but throughout the whole state, is kielbasa and pierogies. Kielbasa is a Polish sausage and is usually smoked. Czerw’s Kielbasy of Philadelphia was featured on an episode of Travel Channel’s Bizarre Foods with Andrew Zimmern where they showed viewers how kielbasa sausage is made. Often kielbasa is served with pierogies. A pierogi is a dumpling that is usually filled with potato but that sometimes contains meat or cheese too. Pierogies are enjoyed through much of the northeastern United States, but Pennsylvania pierogies are important for two reasons. The first is that the famous brand Mrs. T’s Pierogies was founded in Schuylkill County. The second reason is Pierogies Plus, Inc., near Pittsburgh, makes pierogies by hand. It doesn’t get more authentic than a handmade pierogi. However, if you are in a pinch, Mrs. T’s is also tasty. Best of all, kielbasa and pierogies can be found at almost every church or county fair food counter in the state. With summer fairs just around the corner, you can start planning your kielbasa/pierogi treasure hunt.
And finally this blog will be wrapped up with two carnivorous traditions in Pennsylvania.
The first is the firehouse chicken BBQ. Since most fire stations in the state are run by local volunteers they often need to raise money to cover costs. This is usually done in the form of pancake breakfasts, spaghetti dinners, and in the summer, chicken BBQs. On any given weekend in the summer you can drive past a fire station and smell savory chicken being cooked and sold to the local community. More importantly, it is a way for the people to give back to those who help keep our community safe from harm.
The second tradition is one that sounds pretty boring to most people and is more of a superstition than anything. However, if you live in Pennsylvania, you must eat pork and sauerkraut on New Year’s Day. It is considered good luck to do so and many churches even have pork and sauerkraut gatherings on New Year’s Day. So if you are in need of a bit of luck, you may just have to wait until January 1, sorry!
For more information on the places mentioned in this post:
* Pat’s King of Steaks
* Geno’s Steaks
* Wawa
* Wawa’s Hoagiefest
* Primanti Brothers
* Seltzer’s Smokehouse Meats
* Habbersett Scrapple
* Czerw’s Kielbasy
* Mrs. T’s Pierogies
* Pierogies Plus, Inc.
* H. J. Heinz Company
