The Philly cheesesteak. Just the name conjures images of bustling street corners, sizzling beef, and the unmistakable aroma of melted cheese wafting through the air. But what exactly elevates a sandwich to the coveted status of a “real” Philly cheesesteak? It’s more than just meat and cheese on a roll. It’s a culinary experience, a taste of Philadelphia, and a tradition steeped in history and passion. This article delves deep into the components, the techniques, and the unwritten rules that define the authentic Philly cheesesteak.
The Meat: The Heart of the Cheesesteak
The foundation of any great cheesesteak lies in the quality and preparation of the meat. This isn’t just any beef. It’s about the cut, the slice, and the sizzle.
Ribeye: The Traditional Choice
While variations exist, the most traditional and widely accepted choice for a Philly cheesesteak is thinly sliced ribeye steak. Ribeye boasts a perfect balance of flavor and fat content, crucial for achieving that melt-in-your-mouth texture. The marbling of fat renders during cooking, creating a juicy and flavorful experience that leaner cuts simply cannot replicate. Other cuts like sirloin might be used, but ribeye remains the gold standard.
The Art of the Slice
The meat must be sliced thinly. Paper-thin is the ideal, allowing it to cook quickly and evenly on the griddle. Thicker slices result in a tougher, chewier texture, which deviates from the intended experience. Skilled cheesesteak makers often use a meat slicer to achieve this level of precision, ensuring each slice is uniform and cooks to perfection.
The Griddle Sizzle: Cooking Techniques
The sizzle on the griddle is an integral part of the cheesesteak equation. The thinly sliced ribeye is cooked on a flat-top griddle, often seasoned with a touch of oil or its own rendered fat. The meat is constantly chopped and moved around, ensuring even cooking and the development of flavorful browned bits. This process, often referred to as “chipping” or “breaking up” the meat, creates a texture that is both tender and slightly caramelized.
The Cheese: The Melty Masterpiece
The cheese is arguably as important as the meat, contributing significantly to the overall flavor and texture of the cheesesteak. Choosing the right cheese and melting it properly are key to achieving cheesesteak perfection.
Provolone: The Classic Contender
Provolone, particularly mild provolone, is a popular and widely accepted choice for a Philly cheesesteak. Its mild flavor complements the richness of the ribeye without overpowering it. It also melts beautifully, creating a creamy and slightly stringy texture. Some prefer sharp provolone for a more pronounced flavor, but mild provolone remains the more traditional and common option.
Cheese Whiz: The Unofficial Champion
No discussion of Philly cheesesteak cheese is complete without mentioning Cheese Whiz. While it might seem unconventional to some, Cheese Whiz holds a special place in the hearts (and stomachs) of many Philadelphians. Its creamy, salty, and slightly tangy flavor profile adds a unique dimension to the cheesesteak experience. It’s a distinctly Philadelphia choice and, for many, the only acceptable option. “Whiz Wit” (meaning with Cheese Whiz and onions) is a common order.
American Cheese: A Creamy Alternative
American cheese is another acceptable, albeit less traditional, choice. Its mild flavor and exceptional melting properties make it a popular option for those who prefer a milder cheese experience. It creates a smooth and creamy texture that blends seamlessly with the meat.
Melting the Cheese: The Perfect Drizzle
The cheese should be melted directly onto the meat on the griddle. This allows the cheese to meld with the meat’s juices, creating a cohesive and flavorful mixture. The cheese is often draped over the chopped meat and allowed to melt before being scooped onto the roll.
The Roll: The Unsung Hero
The roll is more than just a vessel for the meat and cheese; it’s an essential component that contributes to the overall structural integrity and flavor of the cheesesteak.
Amoroso’s: The Iconic Choice
Many consider Amoroso’s Baking Company rolls to be the gold standard for Philly cheesesteaks. These rolls are known for their slightly crusty exterior and soft, chewy interior. They are sturdy enough to hold the substantial filling without falling apart, yet soft enough to provide a pleasant textural contrast to the meat and cheese.
Roll Characteristics: The Key Attributes
A good cheesesteak roll should be approximately 12 inches long, providing ample space for the generous filling. It should have a slightly crusty exterior to prevent it from becoming soggy, and a soft, chewy interior to complement the texture of the meat and cheese. The roll should also be able to withstand the weight and moisture of the filling without tearing or falling apart.
Toasting the Roll: A Matter of Preference
Whether to toast the roll is a matter of personal preference. Some prefer a lightly toasted roll for added texture and stability, while others prefer it soft and untoasted. The key is to avoid over-toasting, which can make the roll too hard and difficult to bite into.
The Onions: The Optional Addition
While not mandatory, onions are a common and often requested addition to a Philly cheesesteak. Their flavor complements the meat and cheese, adding a touch of sweetness and complexity.
Fried Onions: The Traditional Preparation
The onions are typically thinly sliced and fried on the same griddle as the meat. This allows them to absorb the flavors of the meat and rendered fat, creating a savory and slightly caramelized taste. The onions are usually cooked until they are soft and translucent, but not overly browned.
“Wit” or “Witout”: The Classic Question
Ordering a cheesesteak “wit” means with onions, while ordering “witout” means without onions. This is a quintessential part of the Philly cheesesteak experience and a way to customize your order to your liking.
The Condiments: Keep It Simple
While some may experiment with various condiments, the traditional Philly cheesesteak is typically served without any additional sauces or toppings beyond the meat, cheese, and onions. The focus is on the quality and flavor of the core ingredients.
Ketchup, Mustard, or Hot Sauce: Optional Extras
While purists may frown upon it, some people choose to add ketchup, mustard, or hot sauce to their cheesesteaks. However, these additions are generally considered non-traditional and can mask the flavors of the meat and cheese.
Beyond the Basics: Variations and Preferences
While the core components remain consistent, there is room for variation and personal preference within the realm of the Philly cheesesteak.
Chicken Cheesesteaks: A Popular Alternative
For those who prefer poultry, chicken cheesesteaks are a popular alternative. They are prepared in a similar fashion to beef cheesesteaks, using thinly sliced chicken breast instead of ribeye.
Pizza Cheesesteaks: A Fusion of Flavors
Pizza cheesesteaks combine the classic cheesesteak with the flavors of pizza. They typically include marinara sauce and mozzarella cheese in addition to the traditional ingredients.
The Philly Cheesesteak Experience: More Than Just a Sandwich
The Philly cheesesteak is more than just a sandwich; it’s a cultural icon and a symbol of Philadelphia. It’s about the experience of ordering from a bustling cheesesteak shop, the sizzle of the meat on the griddle, and the satisfaction of biting into a perfectly crafted cheesesteak.
Cheesesteak Etiquette: Ordering Like a Pro
When ordering a cheesesteak in Philadelphia, it’s important to be prepared and know what you want. Be ready to specify your cheese preference (Whiz, provolone, or American) and whether you want onions (“wit” or “witout”). This will ensure a smooth and efficient ordering process.
The Cheesesteak Rivalry: Geno’s vs. Pat’s
The rivalry between Geno’s Steaks and Pat’s King of Steaks is a legendary part of the Philly cheesesteak culture. Both establishments claim to be the originators of the cheesesteak and have been competing for customers for decades. Visiting both is a must for any cheesesteak enthusiast.
The Authentic Taste of Philadelphia
The Philly cheesesteak is a culinary treasure that represents the city’s history, culture, and passion for good food. Whether you prefer it with Whiz or provolone, with onions or without, the real Philly cheesesteak is a taste of Philadelphia that you won’t soon forget. It’s a messy, delicious, and unforgettable experience. The key is fresh ingredients, cooked with skill and a passion for the process. It is an experience that transcends simply eating a sandwich.
What type of steak is traditionally used in a Philly cheesesteak?
The traditional steak for a Philly cheesesteak is thinly sliced ribeye. Ribeye is preferred because of its marbling, which renders down during cooking, providing a rich and flavorful base for the sandwich. The thinness of the steak is crucial, allowing it to cook quickly and evenly on the griddle, and making it easy to bite through in the finished product.
While some variations might use other cuts, true cheesesteak purists insist on ribeye. The fat content and overall texture of ribeye contribute significantly to the authentic Philly cheesesteak experience. Lower fat cuts will lack the characteristic richness and succulence.
What are the acceptable cheese options for a classic Philly cheesesteak?
The classic cheese choices for a Philly cheesesteak are generally considered to be provolone, American cheese, or Cheese Whiz. Provolone offers a sharper, slightly more complex flavor, while American cheese provides a creamy and mild taste. Cheese Whiz, despite its processed nature, is a beloved and iconic option, contributing a unique tang and gooey texture that many associate with the “true” Philly experience.
While other cheeses might be used in modern interpretations, the original and most frequently found cheesesteaks in Philadelphia feature one of these three. Choosing between them often comes down to personal preference, with many loyalties firmly established around a particular cheese.
What kind of roll is essential for an authentic Philly cheesesteak?
The roll is just as crucial as the steak and cheese. A proper Philly cheesesteak roll should be crusty on the outside and soft and slightly chewy on the inside. It needs to be sturdy enough to hold the generous filling without falling apart, yet pliable enough to allow for comfortable eating. Amoroso’s Baking Company is a well-known and widely respected supplier of these rolls, though many local bakeries offer similar options.
The roll’s dimensions are also important. It should be long enough to accommodate a substantial amount of steak and cheese without being overly bulky. The right roll contributes significantly to the overall texture and structural integrity of the cheesesteak, making it a critical component of the authentic experience.
What are the acceptable toppings for a traditional Philly cheesesteak?
The most traditional topping for a Philly cheesesteak is onions, which are typically thinly sliced and cooked on the griddle alongside the steak. These are often referred to simply as “wit” or “witout,” shorthand for “with onions” or “without onions” when ordering. The onions caramelize slightly during cooking, adding sweetness and depth of flavor to the sandwich.
While other toppings like peppers or mushrooms are sometimes offered, they are not considered part of the classic, original cheesesteak. Purists maintain that the focus should be on the quality of the steak, cheese, and onions, allowing those flavors to shine through without being overshadowed by additional ingredients.
What does “wit” and “witout” mean when ordering a Philly cheesesteak?
“Wit” and “witout” are local Philly slang terms used when ordering a cheesesteak to specify whether you want onions or not. “Wit” means you want your cheesesteak with onions, while “witout” means you want it without onions. These terms are deeply ingrained in the city’s cheesesteak culture and are a quick and efficient way to communicate your preference.
Using “wit” or “witout” is not just about ordering efficiently; it’s also about participating in the local tradition and signaling that you’re familiar with Philly’s unique cheesesteak vernacular. Using these terms will often be met with a knowing nod and a smoother ordering experience.
How is the steak prepared on the griddle for a Philly cheesesteak?
The steak is thinly sliced and then cooked on a flat-top griddle, often seasoned with salt, pepper, and sometimes garlic powder. The key is to chop the steak on the griddle as it cooks, breaking it down into smaller, manageable pieces. This chopping process helps to tenderize the meat and allows it to meld together with the cheese and onions.
The cooking process also involves scraping the steak and any accumulated juices from the griddle to keep the meat moist and flavorful. The steak is cooked until it is browned but still tender, avoiding overcooking which can result in a dry and tough texture. The goal is to create a cohesive and flavorful mass of steak that easily incorporates into the roll.
Can you order a cheesesteak “wit” both provolone and Cheese Whiz?
While it’s not the most common request, you can certainly order a cheesesteak “wit” both provolone and Cheese Whiz, provided the establishment is willing to accommodate it. Many cheesesteak shops are accustomed to handling custom orders and will happily combine different cheese options to suit your preferences. It’s generally considered a permissible, though less conventional, variation.
However, be aware that combining cheeses might slightly alter the overall flavor profile. The sharpness of the provolone will be tempered by the tangy, processed flavor of the Cheese Whiz, resulting in a unique taste experience. Whether you enjoy this combination is a matter of personal preference, but it’s certainly an option you can explore.