I cheated, I found is information while searching Google and needed to share it with you the original author Mark Glicksman @ http://www.bg-map.com/foods.html better explains the food from my home town.. there is more information like the soft pretzel story to be found by clicking that link!



The Italian Sandwiches of Philadelphia Italian Americans have settled throughout the Philadelphia region. But, the cultural heart of this community is certainly South Philadelphia - where you can find row houses with scrubbed front steps and ornately decorated interiors - and where traditions die very hard. Out of South Philadelphia have come the sandwiches that I consider Philadelphia's greatest contribution to the culinary arts. What makes them so special? The answer is simple - it's the rolls! Deep within South Philadelphia are bakeries whose hearths yield Italian rolls of unspeakable perfection. Their crust has a medium texture, midway between the hard crust of a baguette and the wimpy crust of a packaged supermarket roll. And, the interior is soft, with a wonderful yeasty taste.
These long rolls are the essential and irreplaceable ingredient of a true Philadelphia sandwich. Early each morning, they travel in brown paper bags from South Philly to small sandwich shops throughout the city and suburbs. You simply cannot make an authentic Philadelphia sandwich without an authentic Philadelphia roll. You can't freeze it, and you can't ship it. You cannot make a true Philadelphia sandwich in Los Angeles, or Chicago, or New Orleans, or even in New York. If you are more than a 1 hour drive from South Philly, forget it - give it up!

Philadelphia Sandwiches ExplainedTHE HOAGIE
A hoagie is what you might think of as a hero or a submarine sandwich. But, it's not the same. Slice a fresh Philadelphia Italian roll. Sprinkle lightly with oil. Then add shredded lettuce, onions, your sandwich fillings, and sliced tomato. Finally, sprinkle with oregano, basil, salt, and pepper. A Philadelphia hoagie normally contains cheese in addition to the specified filling. So, for example, a roast beef hoagie contains roast beef plus cheese. The cheese is normally sliced provolone. If you don't want cheese make sure you say "No cheese". Pickles are almost never used in a Philadelphia hoagie.
Hoagie Varieties:
Italian or "regular" - Italian hams and salamis
Ham - American style ham
Tuna - tuna salad
Roast Beef
Turkey - turkey breast
Cheese - just cheese - usually a few varieties
Vegetarian - lettuce, tomato, onions, peppers, sometimes eggplant, plus cheese of course Hoagie Variations:
"Dry" - hold the oil - less fat, but still tastes great
"With Mayo" - to many (including me), it sounds sacrilegious, but hoagies are occasionally ordered with mayo instead of oil
"No Onions" - for certain social occasions - however, definitely less tasty
"With Hot Peppers" - add sliced hot cherry peppers (medium hot flavor)
"With Sweet Peppers" - add jarred sweet peppers
"No Cheese" - for those who want to cut fat or who don't want to mix cheese with meat - still tastes great
"With American Cheese" - substitute American cheese for the provolone
THE STEAK AND THE CHEESE STEAK
Although most people outside of Philadelphia are familiar with the Philadelphia cheese steak, locals think in terms of steak sandwiches with or without cheese. Without cheese, the sandwich is referred to as a "steak" (not a "steak sandwich"). With cheese, it's a "cheese steak" (or "cheesesteak" - both spellings are in use). Beware of any restaurant, even in Philadelphia, that offers a "Philly Cheese Steak". Most likely, you will be disappointed. If they have to say "Philly", then it's not authentic!
A Philly steak is not really a steak at all - it's a sandwich made with shredded beef, cooked on a grill top. The story is often told of the Philadelphian who ventures to a restaurant in Chicago. He orders his favorite, a "steak". After some discussion, the waiter determines that what the customer really wants is a steak sandwich. He returns with a beautiful thick Chicago steak on a piece of white bread. The customer is appalled!
Philly Steak Variations:
"With Onions" - add fried onions
"With Raw Onions"
"With Sauce" - top with tomato sauce
"Pizza Steak" - a cheese steak with tomato sauce
"With Hot Peppers" - add sliced hot cherry peppers (medium hot flavor)
"With Sweet Peppers" - add jarred sweet peppers
"With Cooked Peppers" - as above, but grill the peppers first
"Steak Hoagie" - a steak sandwich with fresh tomatoes, raw onion, cheese, and herbs - can also be ordered "without cheese"
"Chicken Steak" and "Chicken Cheese Steak" - substitute grilled shredded chicken for the beef - a new concept that is seeking a market among tradition bound Philadelphians - worth a try, but not as good as the original. The "Philly Lean" It seems that a well dressed visitor was in town. Desiring to partake of a rea He was taken to South Philly by his friend, a native Philadelphian. Knowing how much Mr. Clinton likes to eat (and no slouch himself), Rendell offered the President a steak from Pat's. As Mr. Clinton was about to take his first bite, our Mayor asked him if he was familiar with the Philly "lean," a necessary adjunct to a steak sandwich from Pat's. Mr. Clinton ignored the remark, opting , instead, to take a big bite. No dummy, however, as the juice dripped onto his suit front and sleeve, Mr. Clinton smiled, said, "Oh, I get it!" and bent forward before he took his second bite!
Where to Get a Philadelphia SandwichThere are a few famous spots particularly noted for their steaks, including:
Pat's in South Philadelphia
Jim's Steaks on South Street (which, surprisingly, isn't in South Philly)
Rick's in the Reading Terminal Market But, the best place to enjoy a Philadelphia sandwich is in one of the hundreds of small luncheonettes that dot the area. If you know a local, asking him for a recommendation - my favorite is J&J's in Glenside.

Enjoy! Anyone wishing to respond to my notes posted in this weblog can do so on the we8there forum.