Philadelphia, PA
- Philly Cheesesteak vs. New Orleans Po'Boy, let's check them out. While you can find cheesesteaks in New Orleans and Po'Boys in Philadelphia, which is better?
America is a nation of incredible regional sandwiches, but two stand out as titans of their respective cities: the Philadelphia Cheesesteak and the New Orleans Po' Boy. Both are born from humble, working-class roots, served on a long roll, and inspire fierce local pride. But beyond that, they are wildly different culinary experiences. While you can find cheesesteaks in New Orleans and po' boys in Philadelphia, this exploration dives into what makes each sandwich an icon and which one holds the crown in this culinary battle.
The New Orleans Po' Boy: A Taste of the Crescent City
Anatomy of a Po' Boy:
The Po' Boy (also spelled "Poh Boy" or "Poor Boy") is a traditional Louisiana submarine sandwich. Its foundation is a distinctive New Orleans French bread, known for its crispy, flaky crust and a soft, airy interior. The main event is the filling, which can be an almost endless variety of options, typically "dressed" with lettuce, tomato, pickles, and mayonnaise.
Popular fillings include:
- Fried Seafood: The most iconic versions are stuffed with perfectly fried shrimp, oysters, catfish, or soft-shell crab.
- Roast Beef: A classic "debris" style po' boy features slow-roasted beef that falls apart, soaked in its own gravy.
- Sausage: Hot sausage or other local varieties are also popular.
The Verdict: The Po' Boy is a delicious reflection of Louisiana's deep culinary history, showcasing the bounty of the Gulf. However, its greatest strength—its variety—is also what can make its identity feel less defined. A fried oyster po' boy and a roast beef po' boy are two completely different sandwiches that just happen to share the same name and bread.
The Philadelphia Cheesesteak: An Icon of Simplicity
Anatomy of a Cheesesteak:
The Philly Cheesesteak is a sandwich defined by its straightforward, powerful combination of ingredients. It is built on a long, soft Italian roll (often an Amoroso's or Liscio's). The filling is thinly sliced or chopped rib-eye steak, which is cooked on a flat-top griddle.
The classic preparation involves:
- Steak: Thinly sliced and either chopped or served in whole ribbons.
- Onions: Grilled alongside the steak ("wit" onions) or left off ("wit'out").
- Cheese: The holy trinity of choices are Cheez Whiz, American, or Provolone.
The Verdict: Unlike the broad category of the Po' Boy, the Philly cheesesteak has a clear, singular identity. Its simple, consistent ingredients give it a more distinct and nationally recognized profile. It's not trying to be gourmet; it's meant to be a perfect, greasy, and satisfying taste of Philadelphia.
The Final Showdown: Which is Better?
Ultimately, the "better" sandwich comes down to personal preference.
- The Po' Boy offers incredible variety and a taste of Louisiana's complex Creole and Cajun flavors, with the fried seafood versions being a true coastal delicacy.5
- The Philly Cheesesteak offers a more focused, iconic, and universally understood flavor profile. Its simplicity is its strength, making it one of the most recognizable regional sandwiches in the entire country.
While both are thoughtfully crafted sandwiches best made in small, local shops that take immense pride in their city's favorite creation, the Philly cheesesteak's clear-cut identity and national recognition arguably give it the edge in a head-to-head battle of sandwich supremacy. But in the end, the real winner is anyone lucky enough to enjoy these two iconic American meals.
