The cheesesteak. A culinary icon, a symphony of savory flavors, and a source of fierce regional pride. This simple sandwich, consisting of thinly sliced steak, melted cheese, and often onions, on a long roll, has sparked debates and fueled passions for generations. While its origins are undoubtedly rooted in Philadelphia, Pennsylvania, the cheesesteak has spread far and wide, evolving and adapting to local tastes. But the question remains: beyond the City of Brotherly Love, which state truly crafts the best cheesesteak? This is a journey into the heart of cheesesteak culture, exploring variations, evaluating key components, and ultimately, attempting to crown a champion.
The Philly Cheesesteak: A Legacy of Flavor
No discussion about cheesesteaks can begin without acknowledging the undisputed birthplace and reigning champion: Philadelphia. The story goes that in the early 1930s, Pat Olivieri, a hot dog vendor, decided to grill some beef and put it on an Italian roll. A cab driver saw it, requested one for himself, and suggested that Olivieri ditch the hot dogs for steak sandwiches. Soon after, cheese was added, and the Philly cheesesteak was born.
The classic Philly cheesesteak is a straightforward affair. Thinly sliced ribeye steak, cooked on a griddle, chopped, and topped with melted cheese. The choice of cheese is crucial: provolone, American, or “Whiz” (Cheez Whiz) are the most common options. Fried onions are often added, and the order is typically placed using a simple code: “one Whiz wit,” meaning one cheesesteak with Whiz and onions. “Witout” indicates no onions.
Philadelphia’s cheesesteaks are renowned for their simplicity, quality ingredients, and the dedication to tradition. Iconic establishments like Pat’s King of Steaks and Geno’s Steaks, despite their touristy reputation, continue to draw crowds eager to experience a quintessential Philly cheesesteak. However, local favorites such as Jim’s Steaks, Dalessandro’s Steaks, and Tony Luke’s often receive higher praise from residents.
The appeal of the Philly cheesesteak lies in the balance of flavors and textures. The tender, flavorful steak, the creamy cheese, the slight sweetness of the onions (if added), and the satisfying chew of the roll all combine to create a uniquely satisfying experience.
Beyond Philadelphia: Cheesesteak Contenders Emerge
While Philadelphia holds the title of cheesesteak originator, other states have embraced the sandwich, adding their own unique twists and interpretations. Several states claim to offer a cheesesteak experience that rivals, or even surpasses, the original. Let’s examine some of the key contenders.
New Jersey: A Garden State Rivalry
Just across the Delaware River, New Jersey presents a strong challenge to Pennsylvania’s cheesesteak dominance. New Jersey cheesesteaks often share similarities with their Philly counterparts but tend to emphasize different elements.
Regional Variations in New Jersey
North Jersey cheesesteaks often resemble the classic Philly style, with thinly sliced steak, cheese (typically provolone or American), and onions. However, some establishments incorporate other toppings, such as peppers, mushrooms, or even pizza sauce.
South Jersey, closer to Philadelphia, offers a more traditional cheesesteak experience, often mirroring the classic Philly recipes. However, South Jersey cheesesteaks are known for using higher-quality rolls that provide a better texture.
Central Jersey often takes a more experimental approach, offering cheesesteaks with unique toppings, gourmet cheeses, or even different types of meat. New Jersey establishments such as Donkey’s Place have gained national attention for their unique take on the classic sandwich, focusing on simple ingredients that maximize flavor.
New Jersey’s cheesesteaks are characterized by quality ingredients and innovation. The state’s diverse culinary landscape allows for a wide range of variations, catering to different tastes and preferences.
Delaware: The Diamond State’s Delight
Nestled between Pennsylvania and Maryland, Delaware often gets overlooked in the cheesesteak conversation. However, the state boasts a surprisingly vibrant cheesesteak scene, with many establishments putting their own spin on the classic sandwich.
Delaware’s Unique Cheesesteak Identity
Delaware cheesesteaks tend to be more generously portioned than their Philly counterparts. Many establishments offer larger rolls and pile on the steak and cheese, providing a hearty and satisfying meal.
Delaware also embraces a wider range of cheese options, including cheddar, mozzarella, and even pepper jack. Some establishments offer “loaded” cheesesteaks, topped with a variety of ingredients such as bacon, jalapenos, or ranch dressing.
Charcoal Pit, a Delaware institution, is famous for their Pit Burger and cheesesteaks. Their approach to steak and toppings has been a local favorite for decades.
Delaware’s cheesesteaks are known for their generous portions and willingness to experiment with different flavors.
Maryland: A Crabcake State Surprise?
While Maryland is renowned for its seafood, particularly its crabcakes, the state also boasts a respectable cheesesteak scene. Maryland cheesesteaks often incorporate regional flavors and ingredients, creating a unique culinary experience.
Maryland’s Cheesesteak Fusion
Some Maryland cheesesteaks incorporate Old Bay seasoning, a staple in Maryland cuisine, adding a distinctive flavor to the steak. Others include crab meat as a topping, creating a surf-and-turf twist on the classic sandwich.
Baltimore, Maryland’s largest city, has a number of establishments that have perfected the art of the cheesesteak. The focus is on providing quality cuts of meat and offering creative combinations of toppings.
Maryland’s cheesesteaks showcase the state’s culinary creativity, blending traditional cheesesteak elements with regional flavors.
Other States: Cheesesteak Enclaves Across the Nation
Beyond the Mid-Atlantic region, pockets of cheesesteak excellence can be found across the United States. Cities like Chicago, Los Angeles, and even Las Vegas boast establishments dedicated to crafting authentic and innovative cheesesteaks.
The spread of the cheesesteak demonstrates its enduring appeal and adaptability. Chefs across the country are putting their own spin on the classic sandwich, using local ingredients and culinary techniques to create unique and memorable experiences.
Evaluating the Essential Elements: A Cheesesteak Breakdown
To fairly compare cheesesteaks from different states, it’s essential to break down the sandwich into its core components and evaluate each element separately.
The Steak: The Foundation of Flavor
The quality and preparation of the steak are paramount. Thinly sliced ribeye is the traditional choice, but other cuts, such as sirloin or top round, can also be used. The steak should be tender, flavorful, and cooked to perfection. Overcooked or dry steak can ruin an otherwise excellent cheesesteak.
The steak should be cooked on a flat top grill to give it a slight char while keeping it tender. The steak is chopped on the grill with spatulas until it is in small, manageable pieces.
The Cheese: A Melty Masterpiece
The cheese is equally important, providing a creamy and savory counterpoint to the steak. Provolone, American, and Cheez Whiz are the most common choices, each offering a distinct flavor profile.
Provolone provides a mild, slightly tangy flavor. American cheese melts beautifully and adds a creamy texture. Cheez Whiz, while controversial, offers a distinct, salty, and processed flavor that some find irresistible.
The cheese should be evenly melted and distributed throughout the steak, creating a harmonious blend of flavors and textures.
The Roll: A Structural Savior
The roll is often overlooked, but it plays a crucial role in the overall cheesesteak experience. A good roll should be sturdy enough to hold the steak and cheese without falling apart, yet soft enough to be easily bitten into. Amoroso’s rolls, a Philadelphia institution, are considered by many to be the gold standard.
The roll must be able to hold the ingredients without becoming soggy. Ideally, the roll is warmed or lightly toasted before the steak and cheese are added.
The Onions (and Other Toppings): The Flavor Enhancers
Fried onions are the most common topping, adding a touch of sweetness and complexity to the cheesesteak. However, other toppings, such as peppers, mushrooms, or pizza sauce, can also be added, depending on personal preference and regional variations.
The toppings should complement the steak and cheese without overpowering them.
The Verdict: And the Cheesesteak Champion Is…
Determining the “best” cheesesteak is subjective. Personal preference plays a significant role. However, based on the criteria outlined above, and considering the overall quality, tradition, and innovation, it’s possible to reach a conclusion.
While other states offer excellent cheesesteaks, Philadelphia, Pennsylvania, remains the reigning champion. The city’s commitment to tradition, the quality of its ingredients, and the sheer number of outstanding cheesesteak establishments make it difficult to surpass. The authenticity of a Philly cheesesteak is simply unmatched.
However, New Jersey deserves recognition for its innovative cheesesteaks and dedication to high-quality ingredients. Delaware offers a unique experience with its generous portions and willingness to experiment. Maryland showcases its culinary creativity with cheesesteaks that incorporate regional flavors.
Ultimately, the best way to determine your favorite cheesesteak is to embark on your own culinary adventure, sampling cheesesteaks from different states and establishments, and discovering which flavors and combinations appeal to you the most. The world of cheesesteaks is vast and varied, and there’s a perfect cheesesteak out there for everyone.
No matter which state you choose to enjoy a cheesesteak, remember to savor the experience and appreciate the rich culinary history behind this iconic sandwich.
What are the key ingredients of a traditional Philadelphia cheesesteak?
A classic Philadelphia cheesesteak consists of thinly sliced ribeye steak, grilled onions, and melted cheese served on a long hoagie roll. The steak is typically chopped on the grill as it cooks, and the onions are sautéed until softened and caramelized. The cheese options are traditionally either provolone, American, or Cheese Whiz, with the latter being a particularly iconic choice.
The combination of these elements creates a savory and satisfying sandwich that has become a staple of Philadelphia cuisine. While variations exist, these core ingredients define the traditional cheesesteak experience that has made it famous. The quality of each ingredient, particularly the steak and the roll, significantly impacts the overall taste and texture.
How does the Pennsylvania cheesesteak differ from other states’ attempts?
Pennsylvania, particularly Philadelphia, claims ownership of the cheesesteak due to its origin there and the deeply ingrained culinary tradition surrounding it. The quality of the locally sourced ingredients and the expertise of the grill masters in Philly are often cited as key differentiators. The specific style of cooking and chopping the steak, the use of Amoroso rolls (or similar regional bread), and the iconic choice of Cheese Whiz contribute to the authentic Philly cheesesteak experience.
Other states often lack the same level of dedication to these specific nuances, resulting in cheesesteaks that may use different cuts of meat, different types of cheese, or bread that doesn’t match the desired texture. While some variations outside of Pennsylvania may be delicious, they often deviate significantly from the established Philadelphia standard, ultimately impacting the overall authenticity and flavor profile.
Why is Cheese Whiz such a popular cheese choice for Philadelphia cheesesteaks?
Cheese Whiz, despite not being a gourmet cheese, holds a special place in Philadelphia cheesesteak culture due to its nostalgic appeal and unique flavor profile. Its processed nature allows it to melt quickly and evenly, creating a smooth, creamy texture that coats the steak and onions perfectly. The slightly tangy and salty flavor of Cheese Whiz complements the richness of the ribeye and adds a distinctive element to the cheesesteak.
Furthermore, Cheese Whiz is deeply rooted in the history of the cheesesteak, becoming a popular choice early on and evolving into a symbol of the authentic Philly experience. Many Philadelphians associate the taste of Cheese Whiz with childhood memories and consider it an essential component of a true cheesesteak, regardless of their personal preferences for other cheese options.
What role does the bread or roll play in a quality cheesesteak?
The roll is arguably just as important as the steak and cheese in a cheesesteak, providing the structural foundation and contributing significantly to the overall texture. A good cheesesteak roll should be sturdy enough to hold the filling without becoming soggy, yet soft enough to be easily bitten into. It should also have a slight chewiness that complements the tender steak and melted cheese.
In Philadelphia, Amoroso’s rolls are widely regarded as the gold standard, known for their perfect balance of crust and crumb. The roll’s ability to absorb the flavorful juices from the steak and onions without falling apart is crucial, ensuring that every bite is packed with the delicious cheesesteak essence. Substituting a subpar roll can drastically detract from the overall enjoyment of the sandwich.
Are there regional variations within Pennsylvania for cheesesteaks?
While Philadelphia is considered the epicenter of cheesesteak culture, some regional variations exist within Pennsylvania. These variations often involve subtle differences in the choice of cheese, toppings, or even the style of cooking the steak. Some areas might prefer provolone or American cheese over Cheese Whiz, while others might experiment with additional toppings like peppers or mushrooms.
However, even with these regional variations, the core elements of the cheesesteak – thinly sliced ribeye, grilled onions, and melted cheese on a long roll – remain consistent. The overall focus remains on delivering a flavorful and satisfying sandwich that stays true to the spirit of the classic Philadelphia cheesesteak. The devotion to using high-quality ingredients and proper cooking techniques is consistent across the state.
What are some common mistakes people make when trying to recreate a Philadelphia cheesesteak?
One of the most common mistakes is using inferior cuts of meat. Ribeye is the traditional choice for a reason – its marbling and flavor profile are essential for a truly authentic cheesesteak. Using cheaper cuts of meat or failing to properly slice the steak thinly can significantly impact the overall taste and texture. Additionally, neglecting the importance of the roll and choosing a bread that is too soft or too hard can ruin the experience.
Another common error is skimping on the cheese or using the wrong type. While personal preferences vary, using a cheese that doesn’t melt well or lacks the proper flavor can detract from the cheesesteak’s creamy and savory character. Finally, rushing the cooking process and failing to properly caramelize the onions or chop the steak finely enough can result in a less flavorful and less satisfying sandwich. The attention to detail in each step is paramount.
Beyond cheesesteaks, what other foods is Pennsylvania known for?
Pennsylvania boasts a diverse culinary landscape beyond just cheesesteaks. The state is famous for its Pennsylvania Dutch cuisine, which includes dishes like scrapple, shoofly pie, and pot pie. These dishes reflect the region’s German heritage and emphasize hearty, comforting flavors. Furthermore, Pennsylvania is a significant producer of apples, making apple butter and apple pies popular treats.
Additionally, the state is known for its soft pretzels, birch beer, and a variety of regional specialties like pierogies and kielbasa, reflecting the diverse ethnic influences on Pennsylvania’s culinary scene. These foods, alongside the iconic cheesesteak, contribute to Pennsylvania’s rich and varied food culture, showcasing a blend of tradition and innovation.