The Philly Cheesesteak. Just the name conjures images of sizzling meat, melted cheese, and a warm, crusty roll. It’s more than just a sandwich; it’s a culinary icon, a symbol of Philadelphia, and a subject of intense debate among food enthusiasts. But what exactly constitutes an “original” or authentic Philly Cheesesteak? While variations abound, the core components remain surprisingly consistent, steeped in history and tradition. Let’s dissect this iconic sandwich, piece by delicious piece, to uncover the true essence of the Philly Cheesesteak.
The Beef: Ribeye Royalty
The heart and soul of any true Philly Cheesesteak is undoubtedly the beef. And not just any beef will do. The cut of choice, almost universally agreed upon, is thinly sliced ribeye.
Why ribeye? The answer lies in its rich marbling. The fat content renders beautifully during the cooking process, creating a succulent, flavorful, and tender foundation for the sandwich. This is crucial because the meat is typically cooked quickly on a flat-top grill, and the fat helps prevent it from drying out.
The preparation is key. The ribeye needs to be sliced incredibly thin. This can be achieved by partially freezing the ribeye before slicing, allowing for uniform, paper-thin pieces. Traditionally, the meat is then chopped on the grill as it cooks, further breaking it down and creating a desirable texture that melts in your mouth.
Some modern variations might use other cuts, but the purists insist on ribeye for its superior flavor and texture. The thinness of the slices and the chopping process are just as important as the cut itself.
The Roll: Amoroso’s Ascension
The roll is more than just a vessel; it’s the structural integrity of the Philly Cheesesteak experience. A soft, slightly chewy roll is essential to hold the generous filling without falling apart. The most iconic and arguably the “official” roll of the Philly Cheesesteak is the Amoroso’s roll.
Amoroso Baking Company has been a Philadelphia institution for over a century, and their rolls are specifically designed to withstand the rigors of a fully loaded cheesesteak. They possess a slightly crusty exterior and a soft, airy interior that soaks up the flavorful juices from the meat and cheese without becoming soggy.
The size of the roll is also important. It needs to be substantial enough to accommodate a generous portion of meat and cheese but not so large that it overwhelms the other ingredients. Typically, rolls range from 8 to 12 inches in length.
While other bakeries in Philadelphia produce excellent rolls, Amoroso’s remains the gold standard for many cheesesteak aficionados. Its unique texture and flavor profile perfectly complement the other elements of the sandwich.
The Cheese: A Melted Masterpiece
The cheese selection is where the debate truly begins. While there are variations, two cheeses reign supreme in the realm of the “original” Philly Cheesesteak: provolone and Cheez Whiz.
Provolone offers a slightly sharper, more nuanced flavor than Cheez Whiz. It melts beautifully and provides a pleasant pull when you bite into the sandwich. Some prefer provolone for its perceived “authenticity” and its more complex flavor profile. This is often the cheese of choice for those seeking a more refined cheesesteak experience.
Cheez Whiz, on the other hand, is a processed cheese sauce that has become inextricably linked to the Philly Cheesesteak. Its creamy, slightly tangy flavor and smooth texture contribute to the overall gooeyness and decadence of the sandwich. While some might scoff at its processed nature, Cheez Whiz holds a special place in the hearts (and stomachs) of many Philadelphians. It’s the cheese that many grew up with, and it evokes a sense of nostalgia and comfort.
Ultimately, the choice between provolone and Cheez Whiz is a matter of personal preference. Both are considered acceptable, and both contribute to the unique character of the Philly Cheesesteak. Whichever cheese you choose, the key is that it is generously applied and perfectly melted.
The Cheez Whiz Conundrum
The widespread popularity of Cheez Whiz as a cheesesteak topping is a testament to its unique flavor and texture. It’s a processed cheese, yes, but its specific flavor profile – a blend of cheesy, salty, and slightly tangy notes – complements the rich, savory beef perfectly. The creamy, smooth texture coats the meat and roll, adding another layer of indulgence.
The use of Cheez Whiz isn’t just about taste; it’s also about convenience. It melts quickly and evenly on a flat-top grill, creating a consistent and appealing topping. This ease of use has undoubtedly contributed to its popularity in cheesesteak shops across Philadelphia.
While purists might argue that provolone is the only acceptable cheese, Cheez Whiz remains a beloved and iconic option, deeply ingrained in the Philly Cheesesteak culture.
Provolone’s Presence
Provolone offers a different experience altogether. Its slightly sharper, more pronounced flavor profile provides a counterpoint to the richness of the beef. It melts beautifully, creating a satisfyingly gooey texture that stretches with each bite.
When provolone is used, it’s typically a mild variety. This ensures that the cheese complements the beef without overpowering it. Some cheesesteak shops offer the option of sharp provolone, but this is less common for the “original” version.
Provolone is often seen as a more “authentic” or “gourmet” choice for a Philly Cheesesteak. Its use reflects a desire for a more nuanced and complex flavor profile. It appeals to those who appreciate the subtleties of the ingredients and prefer a less processed option.
The Onions: A Sautéed Symphony
The inclusion of onions is another point of contention, but for many, they are an essential component of the “original” Philly Cheesesteak. Typically, the onions are thinly sliced and sautéed on the same flat-top grill as the beef.
The onions are cooked until they are soft, slightly caramelized, and have a slightly sweet flavor. This process mellows out their sharpness and allows them to meld with the other ingredients. The onions add a layer of complexity and texture to the sandwich, complementing the richness of the beef and cheese.
While plain, unadorned onions are the most common, some variations include sauteed peppers alongside the onions. This adds another layer of flavor and texture, but it is not considered part of the “original” Philly Cheesesteak.
The proper way to order a cheesesteak “wit” or “witout” onions. This simple phrase signals whether or not you want the sautéed onions included.
The Ordering Lingo: A Philadelphian Phrasebook
Ordering a Philly Cheesesteak can seem like navigating a foreign language to the uninitiated. Knowing the lingo is crucial to ensuring you get exactly what you want.
The most important phrase to remember is “wit” or “witout.” This refers to whether or not you want onions on your cheesesteak. “Wit” means you want onions, and “witout” means you don’t.
Next, you need to specify your cheese of choice. Simply state “Whiz” or “Provolone” after “wit” or “witout.” For example, “One Whiz wit” means you want a cheesesteak with Cheez Whiz and onions. “One Provolone witout” means you want a cheesesteak with provolone and no onions.
Understanding this simple lingo will not only make ordering easier but also demonstrate your appreciation for the Philly Cheesesteak culture.
Beyond the Basics: Variations and Interpretations
While the core components of the “original” Philly Cheesesteak remain consistent, numerous variations and interpretations exist. Some establishments offer different cheeses, such as American or Swiss. Others add toppings like mushrooms, peppers, or even pizza sauce.
These variations, while not considered “original,” can be delicious and offer a unique twist on the classic sandwich. Ultimately, the best Philly Cheesesteak is the one that you enjoy the most.
However, if you’re seeking the true essence of the original, stick to the basics: thinly sliced ribeye, Amoroso’s roll, provolone or Cheez Whiz, and optionally, sautéed onions. And remember to order “wit” or “witout” to complete the authentic experience.
The Philly Cheesesteak: A Cultural Icon
The Philly Cheesesteak is more than just a sandwich; it’s a cultural icon. It represents Philadelphia’s culinary heritage and its working-class roots. It’s a symbol of comfort, indulgence, and tradition.
The sandwich’s origins can be traced back to the early 20th century when Pat Olivieri, a hot dog vendor, decided to grill some beef on his cart. The aroma attracted the attention of a cab driver, who requested a steak sandwich. The rest, as they say, is history.
Pat Olivieri eventually opened Pat’s King of Steaks, which is still operating today and remains one of the most famous cheesesteak shops in Philadelphia. Geno’s Steaks, located directly across the street from Pat’s, is another iconic cheesesteak establishment. The rivalry between these two shops is legendary and adds to the mystique of the Philly Cheesesteak.
The Philly Cheesesteak has transcended its humble origins and become a global phenomenon. It’s enjoyed by people all over the world, and its popularity shows no signs of waning. So, the next time you crave a truly satisfying sandwich, consider the Philly Cheesesteak – a true taste of Philadelphia.
What type of steak is traditionally used in a Philly cheesesteak?
Traditionally, a thinly sliced ribeye steak is used for an authentic Philly cheesesteak. The ribeye’s high fat content contributes significantly to the sandwich’s juicy and flavorful character. While other cuts might be used, they often require added fat or adjustments to preparation to achieve the same texture and richness.
Some variations substitute ribeye with top round or sirloin, but these leaner cuts can result in a drier cheesesteak. When these leaner cuts are used, careful trimming and perhaps the addition of rendered beef fat are important to compensate and maintain the signature succulent quality.
What are the essential steps in preparing the steak for a Philly cheesesteak?
The first crucial step involves thinly slicing the ribeye, ideally partially frozen to facilitate the process and ensure consistent thickness. This can be achieved with a meat slicer or a very sharp knife. Next, the steak is chopped on a flat-top grill, often with spatulas, to break down the fibers and create a more manageable and tender texture.
After chopping, the steak is seasoned with salt, pepper, and sometimes garlic powder. The chopped meat is then moved around on the grill, allowing it to cook evenly and develop a slight crust while retaining its internal moisture. This process is critical for achieving the correct “melt-in-your-mouth” feel that characterizes a true Philly cheesesteak.
What are the cheese options for an authentic Philly cheesesteak, and which is the most popular?
The classic cheese options for a Philly cheesesteak are provolone, American cheese, and Cheese Whiz. Provolone provides a sharper, more pronounced flavor, while American cheese offers a milder, creamier taste and melts very smoothly. Each cheese brings a different dimension to the overall experience.
While opinions vary, Cheese Whiz is arguably the most iconic and arguably the most requested cheese option for a Philly cheesesteak. Its distinct tangy flavor and unique texture contribute to the sandwich’s quintessential appeal, despite some purists favoring the other options.
What constitutes an “authentic” roll for a Philly cheesesteak?
An authentic Philly cheesesteak requires a sturdy, yet soft, roll that can hold the copious amounts of steak and cheese without falling apart. The ideal roll has a slightly crusty exterior and a soft, yielding interior. Amoroso’s Baking Company rolls are widely considered the gold standard in Philadelphia.
The roll’s integrity is paramount; it must be able to withstand the juicy filling and maintain its structure throughout the eating experience. A quality roll elevates the entire cheesesteak, providing a satisfying textural contrast to the tender steak and melted cheese.
What are the typical “wit” or “witout” toppings, and why are they so commonly requested?
“Wit” or “witout” refers to the inclusion or exclusion of onions, respectively. “Wit” means “with onions,” while “witout” signifies “without onions.” These simple additions represent a cornerstone of the Philly cheesesteak ordering ritual.
The caramelized onions add a savory sweetness and textural contrast to the richness of the steak and cheese. Their inclusion is a matter of personal preference, but they are a defining characteristic of many cheesesteak variations and a central part of the cheesesteak vernacular.
Can a Philly cheesesteak include toppings other than onions, and are they considered authentic?
While onions are the classic topping, other additions like peppers (sweet or hot), mushrooms, and even pizza sauce can be found. These variations, however, deviate from the core definition of an “authentic” Philly cheesesteak, which is typically limited to steak, cheese, and onions.
While these alternative toppings are enjoyed by many, they move the sandwich into the realm of “cheesesteak sandwiches” rather than strictly adhering to the traditional Philly cheesesteak blueprint. Authenticity, in this context, often hinges on simplicity and adherence to the fundamental components.
What key factors contribute to the overall experience of eating an authentic Philly cheesesteak?
The experience of eating an authentic Philly cheesesteak is a multi-sensory one. It’s the combination of the thinly sliced, juicy ribeye, the melted cheese, the soft yet sturdy roll, and the optional caramelized onions, all coming together in a symphony of flavors and textures.
Beyond the ingredients, the speed of service, the atmosphere of the cheesesteak shop, and the overall cultural context contribute to the experience. A truly authentic cheesesteak is more than just a sandwich; it’s a taste of Philadelphia’s culinary heritage and a unique cultural encounter.