| 1. How are you related to the Inventor of the Steak Sandwich, Pat Olivieri? |
Pat was my Grandfather. My father, Herb Olivieri, was Pat’s son.
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| PAT Olivieri |
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HERB Olivieri |
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RICK Olivieri |
I am the only one of my dad’s five children who was interested in the family business. I started slinging cheesesteaks at age 14. Click here to learn about me. |
| 2. How old was your Grandfather (Pat) when he created the Steak Sandwich? |
My grandfather was 25 years old in 1932 when he made that first steak sandwich. His youngest brother, Harry, who worked for him, was 16 at the time. Click here to learn more about our family tradition. |
| 3. Do you own the restaurant in South Philadelphia with your Grandfather’s name on it? |
No. The store in South Philly is still owned by family members, but Rick’s Steaks is NOT affiliated with that store in any way. We are completely separate businesses and our sandwiches are completely different as well.
If you would like to know how WE cook OUR steaks, click here. |
| 4. What was the first type of cheese added to the sandwich and when? |
In 1949, one of "Pop-Pop" Pat’s employees, Joe Lorenzo, slapped some American cheese on his own sandwich for a change of pace. The cheesesteak was born!! Provolone was also an option at that time. Cheez Whiz was included as an option soon after it was introduced in the 50’s.
At Reading Terminal Market, provolone is the most requested cheese. |
| 5. Why don’t you chop up your meat like other steak shops? Isn’t that the authentic way to do it? |
Actually, chopping IS NOT the authentic preparation!
"Pop-Pop" Pat (Olivieri) did not chop up the steak for his sandwiches. He grilled the slices whole. This is the proper and traditional way to cook a cheesesteak.
SOME PLACES CHOP UP THEIR BEEF TO DISGUISE THE MEAT that they use. This process also tends to overcook the meat, making it dry and, in some cases, burnt. At Rick’s, we have nothing to hide. Our steak is beautifully marbled and delicious! |
| 6. Why do you use Chuck-eye when most other shops use Rib-eye? |
Years ago, a meat packer suggested I try using Chuck-eye because it has more flavor and less gristle than Rib-eye. After taste testing it myself, and giving it a trial run at our restaurant, we agreed: Chuck-eye tastes better!
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| 7. Do you think Rick's Steaks is “the best” Steak Sandwich? |
Well, many seem to feel that we are one of “the best” cheesesteaks in Philadelphia, and we certainly believe that we serve a GREAT steak sandwich! Truth is, it’s really hard to label any one place “the best” because we all have our own loyal customers. Everyone has different tastes and preferences. The one YOU like most is “the best” to you! Even Philly Mag chooses a different chessesteak place every year.
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| 8. Do you think your success at the Reading Terminal Market was because you are across from the Convention Center? |
Nah! While the addition of the Convention Center in the 1990’s has increased foot traffic at the Reading Terminal Market, we have been here for over 25 years! Long before the Convention Center, long before renovations improved the look of The Market, long before air conditioning and heat made shopping at The Market more comfortable. We had always been one of the busiest and most successful stands in Reading Terminal Market History!
Now, we're geting ready to start a new chapter in the Rick's Steaks history! We will be reopening in a new location: Downstairs at The Bellevue (Broad & Walnut Sts.) in mid-April 2009. |
| 9. Do you need to order in English-only at Rick’s Steaks? |
Food is an international language, and everyday we serve customers from all over the world. All are happily served at Rick’s Steaks! |
| 10. Do you send people to the back of the line if they are too slow when ordering? |
No Way! While we appreciate when customers have their choices ready when they reach the register, we will happily assist you with your order. Satisfying the customer is our #1 priority!
In the meantime, you can acquaint yourself with Philly Cheesesteak Ordering Lingo by clicking here. |
| 11. Is your father still involved in the business? |
Unfortunately, no. My dad (Herb) passed away in December 1998 after a long illness. |
| 12. Are Philly Cheese Steaks made with Philadelphia™ Cream Cheese? |
No! Philadelphia™ Cream Cheese makes a great cheese CAKE, but it would taste lousy on a cheeseSTEAK! |
| 13. How often do you (Rick) eat a cheese steak? |
I used to eat one EVERY DAY until I got married. My wife Debi has encouraged me to eat a little healthier, so I limit myself to one cheesesteak each week. |
| 14. How do you like your cheese steak? |
Cheez Whiz, onions, hot peppers and ketchup
("Whiz, with... Plus hots and ketchup") |
| 15. Other than cheesesteaks, what is your favorite thing to order in a restaurant? |
Filet Mignon! |
| 16. Do you have Carpal Tunnel Syndrome from flipping cheese steaks all day? |
Not Yet! Hopefully I won't ever develop the condition.
Maybe I should insure my right hand! |
| 17. How can I make a Philly Style Cheesesteak at home? |
That’s easy! Click here for my recipe. |
| 18. How did you come to take over “Geno’s Steaks” place at Citizens Bank Park? |
I was approached by the Phillies' Director of Business Development, Joe Giles, and asked if I would be interested in the concession. Before I agreed to sign a contract with Aramark, I contacted “Geno’s” owner, Joe Vento, to find out why he was leaving. After meeting with Mr. Vento, I accepted the offer to open at Citizens Bank Park with Mr. Vento’s blessing. |
| 19. What is Cheez Whiz made of? |
Do we really want to know the answer?! Great Stuff!
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| 20. So which is it: Cheese Steak or Cheesesteak? |
Either way is fine, as long as "Rick's" and "Philly" are in there also! When it came to creating our web site (website), after some lengthy debates, we finally settled on it being one word: Cheesesteak. |
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