You might think you know what a Philly cheesesteak is. You might even claim you’ve had a pretty good one. But if your sandwich ever had Cheez Whiz on it, Philadelphia native Heather Rau has a message for you — and maybe even a ribeye to fix it.
In the quiet hills of West Virginia, one woman is on a mission to bring the true flavor of Northeast Philly to a region better known for pepperoni rolls and ramp festivals. And thanks to her dedication, story, and unshakable commitment to doing things the right way, Heather’s Original Philly Cheesesteaks has become a local legend in the making.
A Sandwich With Soul — and a Story to Match
- Business Name: Heather’s Original Philly Cheesesteaks
- Location: Morgantown, West Virginia (pop-up based)
- Recognition Source: Local virality, word-of-mouth, nostalgic storytelling, and authentic Northeast Philly flavor
What started as a few experimental sandwiches for friends has grown into something bigger — a part-time food venture driven by real memory, real technique, and real love for one of Philadelphia’s most iconic foods.
Heather Rau isn’t just grilling steak and onions. She’s recreating a sensory experience she first had as a teenager in the 1980s working at Chink’s Steaks, a legendary neighborhood shop in Northeast Philadelphia that opened in 1949. That’s where she learned the gold standard for cheesesteaks — no shortcuts, no canned cheese, and absolutely no compromise.
What Makes Heather’s Cheesesteaks So Special?
Rau’s sandwiches aren’t based on hype or a food truck trend. They’re based on discipline, memory, and authenticity.
Her version of the Philly cheesesteak uses:
- Thin-sliced ribeye steak (non-negotiable)
- Land O Lakes white American cheese
- Onions and green peppers (a twist she’s embraced)
- Locally sourced bread, baked to her specifications — crispy crust, soft inside, just like back in Philly
In her own words:
“The melting in your mouth—that would be the romance of it. And the aroma.”
To recreate that feeling, she even worked with a Sam’s Club baker to develop a custom loaf: risen longer, baked longer, crispier on the outside. She once tried local pepperoni roll bakers, but their dough was “too doughy.” Heather doesn’t settle.
From Golf Course to Grillmaster
Heather’s cheesesteak journey started far from the kitchen. She worked as a special education and autism teacher in Monongalia County Schools for over a decade. But her love of Philly food followed her — literally.
In the early 2000s, while working at a golf course in Palmer, Alaska, she brought frozen Chink’s cheesesteaks to share with coworkers. They were blown away.
Years later, back home in West Virginia, friends urged her to sell the sandwiches she made in her own kitchen. And in 2016, Heather’s Original Philly Cheesesteaks was born as a pop-up venture.
A Community Staple, One Reservation at a Time
Rau doesn’t run a 9-to-5 kitchen. She announces limited pop-up dates on Facebook, takes advance reservations, and typically makes 30 to 40 sandwiches per session — each one grilled fresh and made to order.
The pop-ups sell out fast, and the experience has become a local event. Whether you’re from Morgantown or just visiting, if you’re lucky enough to catch her post, you might get to taste something that feels like Philly — but lives in Appalachia.
Local Buzz and Cultural Significance
In a town where chain sub shops dominate and “cheesesteak” can mean anything with sliced beef and melted cheese, Heather’s presence is a statement about doing it right.
For Philadelphia transplants, her food is memory on a plate. For locals, it’s an introduction to what a real cheesesteak tastes like — chewy-crispy bread, gooey cheese, ribeye seared on a hot flattop.
And for Heather, it’s something more personal:
“Chink’s was such a big part of me growing up… it taught me incredible work ethic. My mission is to bring a little taste of Philly to the hills of West Virginia.”
What’s Next for Heather?
For now, Rau is happy staying small and intentional. But she’s open to bringing cheesesteaks to your town — if you can gather 30 hungry people, she just might show up with a griddle and a stack of rolls.
All bookings are done through her Facebook page, and loyal customers know to watch closely — her sandwiches don’t wait.
A Toast to Taste and Tradition
Heather’s story isn’t about turning cheesesteaks into a national brand. It’s about holding on to something real — a flavor that defined her youth, a technique that demands respect, and a mission to share it with the people around her.
In a fast-food world, Heather’s Original Philly Cheesesteaks is slow, personal, and unforgettable.
Have You Tried Heather’s Original Philly Cheesesteaks?
Drop your favorite sandwich memory or tell us where Heather should pop up next.
And if you’ve ever tasted Chink’s or Heather’s version of it — we’d love to hear your story too.
“This article was written by Kayla McFarland. AI tools were used lightly for grammar and formatting, but the ideas, words, and edits are all mine.”
