There's the Declaration of Independence, "Rocky," the Eagles.

But as far as food is concerned, Philadelphian patriotism doesn't run any deeper than with the Philly cheesesteak.

I like to think of it as the tough-guy of sandwiches: a hunk of meat on a fat hoagie roll, loaded down with cheese, peppers, mayo, onions and other toppings.

To me it just has oomph and character. I used to get them when I was little and wanted to feel like I tackled a big task.

Scott Webb, who manages the kitchen at Sharkey's, says cheesesteaks are one of the largest sellers on their menu, both with the Northerners and Southerners.

"One of the original owners is from Philadelphia, so we had to have the Phillies and we had to do it right," he says.

"They're appealing because not many people around here offer them," he says.

Webb, who hails from up North himself, notes that the proper lingo when ordering a cheesesteak in Philly is to say "Whiz, wit."

That means with Cheese Whiz and sautéed onions.

But Webb admits that his favorite part of the cheesesteak is the bread.

"It's kind of crisp on the outside and really soft on the inside. It's not as filling as you would think just by looking at it," he says.

Sharkey's Pub
112 N. Main St., Greenville
864.552.9822
www.sharkeyspub.com
Hours: 11:30 a.m.-2 a.m., everyday.
Details: Here you've got five options. Get it with whiz or white American cheese, with pizza sauce, on a hoagie with lettuce, tomato and mayo, with jalapenos and hot sauce, or with whiz, sautéed onions and ketchup. Feel free to add grilled onions to any of them by saying "wit." Available on a flour tortilla too.
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