The cheesesteak is as much a part of Philadelphia lore as the Liberty Bell, Rocky Balboa running up the steps at the Philadelphia Museum of Art, Benjamin Franklin and Robert Indiana’s Love sculpture. “Philly is a sandwich city,” food blogger and Delicious City podcast co-host David Wesolowski told Newsweek. For proof, look no further than the corner of Wharton and 9th Streets where Pat’s King of Steaks is still going strong nearly 100 years after it opened. “Pat's cheesesteak is the original. Even though people call them touristy, they still have their place in the conversation because without Pat's cheesesteaks, there would be no cheesesteak,” Wesolowski explained. He continued: “There's been a renaissance of cheesesteaks as of late. If you are a Philadelphia native, you just go to your regular cheesesteak shop that's down on the corner at the mommy poppy store [where] you can get a cheesesteak under $10. But now we're seeing a rise of almost a $20 cheesesteaks- that’s an elevated cheesesteak.” That renaissance was kicked off in earnest when Cooper Sharp cheese, a highly meltable, processed American cheese beloved by Philadelphians since the early 1900s, was introduced to the cheesesteak equation. It’s debatable which was the first restaurant to use the cheese, but it is clear who made it popular: Danny DiGiampietro. “Danny is I the originator of the cheesesteak renaissance. He was the one who decided that he’s going to bake his own bread, use high-quality meat, use Cooper Sharp,” Wesolowski said. “It's an excellent product.” DiGiampietro owns Angelo’s Pizzeria, which holds a Michelin Guide Bib Gourmond designation. The honor highlights Michelin Guide inspectors' favorite restaurants that deliver great-quality food at moderate or affordable prices. "Angelo's reputation has always been built on quality. We bake our bread fresh every day and use freshly cut ribeye