Iconic Pennsylvania Dishes That Prove Local Flavor Runs Deep
Pennsylvania’s food scene tells stories that stretch back generations, blending immigrant traditions with homegrown creativity. From bustling Philadelphia street corners to quiet Amish farmlands, every region adds its own delicious twist to the state’s culinary identity.
I’m excited to share these beloved dishes that have earned their place in Pennsylvania hearts and kitchens. Get ready to discover flavors that make this state truly unforgettable.
1. Philly Cheesesteak
When you bite into a Philly cheesesteak, you’re tasting a sandwich that changed street food forever. Thinly sliced ribeye sizzles on a flat-top grill while onions caramelize beside it, creating an aroma that pulls you in from blocks away. The meat gets topped with your choice of melted cheese Whiz, provolone, or American then stuffed into a fresh Amoroso roll.
Pat’s and Geno’s have battled for bragging rights since the 1960s, but locals know countless shops make incredible versions. The key is the roll’s texture: crusty outside, soft inside, sturdy enough to hold everything without falling apart. I love how this simple combination creates such satisfying flavors.
Order yours “wit” or “witout” onions to sound like a true Philadelphian.
2. Shoofly Pie
Did you know this pie got its quirky name because cooks had to shoo flies away from the sweet molasses filling? Shoofly pie represents Pennsylvania Dutch baking at its finest, combining humble ingredients into something remarkably delicious. The bottom layer is gooey molasses goodness, while crumbly streusel topping adds perfect texture contrast.
Amish and Mennonite communities have been baking this treat for over a century, originally creating it as a way to use pantry staples during winter months. Some versions lean wetter, others drier, depending on which Lancaster County bakery you visit.
I find the balance between sweet and slightly bitter molasses absolutely captivating. Enjoy a slice with hot coffee for the full Pennsylvania Dutch experience that locals cherish.
3. Scrapple
If you respect the philosophy of using every part of the animal, scrapple will impress you with its resourcefulness. This breakfast meat combines pork scraps, cornmeal, and spices into a loaf that gets sliced and fried until the outside turns wonderfully crispy.
German settlers created it centuries ago as a practical way to stretch their food supplies. The crispy exterior gives way to a soft, savory center that tastes like well-seasoned sausage with a unique texture.
Many Pennsylvania diners serve it alongside eggs and toast, making it a morning staple across the state. I appreciate how it honors old-world frugality while delivering serious flavor. Try it fried crispy that’s when the cornmeal edges become irresistibly crunchy and delicious.
4. Pierogies
Pittsburgh’s Polish heritage shines brightest through these pillowy dumplings that have become a citywide obsession. Pierogies are half-moon pockets of dough stuffed with fillings like mashed potato, cheese, sauerkraut, or even sweet fruit. Boiled first, then pan-fried in butter until golden, they develop a texture that’s both tender and slightly crispy.
Churches across Pittsburgh host pierogi sales where volunteers hand-make thousands using recipes passed down through generations. You’ll find them at baseball games, food trucks, and family dinner tables throughout western Pennsylvania.
I’m always amazed how something so simple can be so incredibly satisfying. Top yours with caramelized onions and sour cream for the classic Pittsburgh preparation that never disappoints.
5. Tastykake
Are you ready to understand why Pennsylvanians get genuinely emotional about these snack cakes? Tastykake has been baking sweet treats in Philadelphia since 1914, creating childhood memories for generations. Butterscotch Krimpets, chocolate cupcakes, and peanut butter Kandy Kakes fill lunchboxes and convenience stores across the state.
The spongy texture and just-right sweetness set them apart from national brands that try to copy their magic. When Pennsylvanians move away, they often request care packages filled with these beloved snacks.
I understand the nostalgia biting into a Krimpet instantly transports you back to simpler times. Butterscotch Krimpets remain the most iconic variety, with their distinctive yellow icing that locals recognize immediately.
6. Soft Pretzels
Walk through any Pennsylvania city and you’ll smell these twisted beauties before you see them. Soft pretzels here aren’t just snacks they’re a cultural institution with German roots running deep. The dough gets boiled in a baking soda bath before baking, creating that distinctive chewy texture and deep brown color.
Philadelphia alone has more pretzel bakeries per capita than anywhere else in America, with many operating since the early 1900s.
Street vendors sell them hot from warming boxes, typically with yellow mustard for dipping. I love how the coarse salt crystals add the perfect savory punch to each bite. Grab one fresh for breakfast or as an afternoon snack locals eat them any time of day.
7. Lebanon Bologna
This isn’t your average luncheon meat Lebanon bologna carries a bold, tangy flavor that catches first-timers by surprise. Made in Lebanon County since the 1850s, this smoked, cured beef sausage undergoes a fermentation process that gives it a distinctive sour taste. The dark outer ring and deep red interior make it instantly recognizable.
Locals slice it thin and eat it on sandwiches, crackers, or straight from the package as a snack. The smoking process takes days, with hardwood fires creating layers of complex flavor.
I find its assertive taste refreshing compared to bland deli meats. Pair it with sharp cheddar cheese and crackers for a snack combination that Pennsylvanians have perfected over generations.
8. Chicken Corn Soup
How does a soup become so beloved that entire festivals celebrate it? Pennsylvania Dutch chicken corn soup earns that honor through pure comfort and flavor. This clear broth soup combines tender chicken, sweet corn cut fresh from the cob, homemade egg noodles, and sometimes saffron for a golden hue.
Amish communities serve it at weddings, funerals, and family gatherings, making it part of life’s most important moments. The corn’s natural sweetness balances the savory chicken broth perfectly, while soft noodles add heartiness.
I think it’s the ultimate example of simple ingredients creating something greater than their parts. Look for it at Pennsylvania Dutch restaurants or community fundraisers where volunteers make huge batches using traditional recipes.
9. Primanti Brothers Sandwich
It’s hard to imagine putting french fries and coleslaw inside a sandwich until you try this Pittsburgh masterpiece. Primanti Brothers started making these overstuffed sandwiches in 1933 for truck drivers who needed complete meals they could eat with one hand. Grilled meat, melted cheese, tomatoes, coleslaw, and hot fries all get piled between two thick slices of Italian bread.
The warm fries slightly wilt the cool coleslaw, creating a temperature and texture experience unlike anything else. Vinegar from the slaw soaks into the bread while the fries add satisfying crunch.
I admire how this working-class innovation became a symbol of Pittsburgh pride. Order the classic with capicola for the most authentic Strip District experience possible.
10. Birch Beer
Though root beer gets more national attention, birch beer holds a special place in Pennsylvania hearts. This carbonated soft drink gets its flavor from birch bark oil, creating a taste that’s similar to root beer but with a sharper, mintier edge. Pennsylvania Dutch communities have been brewing it since colonial times.
You’ll find both red and clear versions, with the red variety being more common in the eastern part of the state. Local bottlers like Kutztown and Reading Draft still produce it using traditional methods.
I enjoy how it offers a regional alternative to mainstream sodas. Serve it ice-cold on hot summer days, or use it to make floats that taste distinctly different from standard root beer versions.
11. Pork and Sauerkraut
When New Year’s Day arrives in Pennsylvania, this dish appears on tables across the state like clockwork. German settlers brought the tradition of eating pork and sauerkraut for good luck, and it stuck hard. Slow-roasted pork gets paired with tangy fermented cabbage that’s been simmered until tender and slightly sweet.
The pork represents prosperity while the sauerkraut’s long strands symbolize a long life ahead. Families have been honoring this custom for generations, making it as much about tradition as taste.
I love how the sauerkraut’s acidity cuts through the rich pork perfectly. Add mashed potatoes on the side for the complete Pennsylvania Dutch New Year’s feast that promises good fortune.
12. Whoopie Pie
Are these cookies or cakes? Pennsylvania doesn’t care about labels we just know they’re delicious. Whoopie pies feature two soft, cake-like chocolate cookies sandwiching a sweet cream filling, usually made with marshmallow fluff or buttercream. Amish bakers claim to have invented them, though Maine disputes this origin story.
The name supposedly comes from children shouting “Whoopie!” when they found these treats in their lunch pails. Lancaster County bakeries sell thousands weekly, with some offering pumpkin, red velvet, and other creative flavors.
I think the original chocolate version remains unbeatable. Look for ones made fresh at Pennsylvania Dutch markets where the cookies are still soft and the filling generous.
13. Snitz and Knepp
This dish proves Pennsylvania Dutch cooks knew how to make magic from pantry staples. Snitz and knepp combines dried apples (snitz), ham, and dumplings (knepp) in a sweet-savory combination that sounds odd but tastes incredible. The apples would be dried in fall to preserve them through winter, making this a practical cold-weather meal.
Simmered together, the ham releases salty richness while the apples break down into a slightly sweet sauce. Fluffy dumplings soak up all these flavors, creating comfort in a bowl.
I’m fascinated by how our ancestors created such interesting flavor combinations. Find it at authentic Pennsylvania Dutch restaurants where traditional recipes still guide the kitchen, especially during colder months.
14. Tomato Pie
If you expect pizza, you’ll be pleasantly surprised by this Philly and Scranton specialty. Tomato pie features a thick, focaccia-like crust topped with seasoned tomato sauce, olive oil, and sometimes grated cheese but it’s traditionally served at room temperature or cold. Italian immigrants created it as a portable meal for workers and gatherings.
The crust is sturdy and chewy, more bread than pizza dough, and the tomato topping is sweet, herby, and deeply flavored. Unlike pizza, cheese isn’t the star here the quality tomato sauce takes center stage.
I appreciate how it offers a different take on Italian-American baking traditions. Buy it by the square at bakeries throughout eastern Pennsylvania for a taste of working-class Italian heritage.
15. Dippy Eggs
While the rest of America calls them soft-boiled or over-easy eggs, Pennsylvanians have their own term. Dippy eggs are cooked so the yolk stays runny, perfect for dipping toast strips that locals call “soldiers.” This breakfast style is especially popular in western Pennsylvania, where the term is used without a second thought.
The runny yolk creates a rich, golden sauce that makes toast infinitely better. It’s simple comfort food that connects breakfast tables across generations.
I find it charming how regional vocabulary can make something as universal as eggs feel distinctly local. Cook your eggs gently over medium-low heat, leaving the yolks perfectly liquid for the ultimate dippy egg experience every morning.
