Cheesesteaks are undeniably a Philadelphia icon, but some local chefs are stepping outside the traditional mold, creatively reimagining this beloved staple, writes Regan Fletcher Stephens for Philadelphia Magazine.

This is heavily influenced by the influx of immigrants joining the local food scene.

Habtamu Shitaye of Gojjo, a University City restaurant known for spicy Ethiopian cuisine, created his own version of the cheesesteak when he and his wife, Frehiwot Desta, opened their restaurant. “I give it a little twist to make it with different spices, to make it tastier,” he said. The twist is berbere, a fiery Ethiopian spice blend.

Margarita Jeronimo and Aaron Del Rosario, who opened Rosario’s in Point Breeze in 2011, quickly discovered that the mix they typically use in tortillas or tacos translated perfectly to cheesesteaks. The shop now offers three versions of Mexican-inspired steaks, featuring ingredients like guacamole, black bean puree, and pico de gallo.

Meanwhile, Pidor Yang of Sahbyy Food, which offers fresh Cambodian dishes at FDR Park’s Southeast Asian Market, marinates the beef in a unique Cambodian herb paste, givng a distinctive flavor.

Kevin Dolce, owner of Taste Cheesesteak Bar in Center City, adds Haitian heat to his sandwiches by dousing the meat in Haitian epis, a vivid green seasoning made using a mix of herbs.

Read more about how diverse chefs are reimagining the cheesesteak in Philadelphia Magazine.

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