Sometimes even the king realizes it’s time to shake things up.

In this case, we’re talking about Pat’s King of Steaks, the longtime South Philly cheesesteak staple that’s finally loosening its famously no-nonsense grip on tradition.

For nearly a century, Pat’s has done things one way: sliced ribeye, onions, wiz layered on a plain roll. Just order wit or wit-out and keep the line moving.

But now? The King is flirting with “new school.”

Pat’s recently rolled out an “alternate” cheesesteak style where the meat, onions, and cheese are blended together… and for the first time ever, served on a seeded roll.

Yes, seeded!

Is it sacrilege? Maybe. Is it smart? Definitely.

Let’s be honest, while Pat’s will always be a bucket-list stop for tourists, the local cheesesteak scene has long since evolved. Everywhere you turn, there’s a spot mixing, chopping, melting some cooper sharp, and customizing. Pat’s finally decided it was time to join the party albeit without abandoning the “classics.”

Relax, boomers! The original layered steaks ain’t going nowhere. This is simply an added option, not a full reboot.

Even kings adapt. And in Philly, sometimes progress comes with poppy seeds.

Want it classic? You’ve got it.

Want it modern? Now you’ve got that too.

Now we wait to see how Geno’s responds!