The Philly cheesesteak. Just the name conjures images of sizzling steak, melting cheese, and the lively bustle of Philadelphia. It’s more than just a sandwich; it’s a culinary icon, a symbol of the city’s working-class roots, and a source of endless debate among Philadelphians (and cheesesteak lovers everywhere). But what exactly is a Philly cheesesteak? It might seem like a simple question, but the answer is more nuanced than you might think. Let’s delve into the key ingredients, the classic preparations, and the accepted (and not-so-accepted) variations of this beloved sandwich.
The Essential Components: Steak, Cheese, and Bread
At its heart, a Philly cheesesteak comprises three core ingredients: thinly sliced steak, melted cheese, and a sturdy roll. While the specific type of each ingredient can vary, these elements are non-negotiable. Messing with them risks deviating from the true Philly cheesesteak experience.
The Steak: Ribeye is King
The steak is, arguably, the most important element. While other cuts might be used in a pinch, the undisputed champion of the Philly cheesesteak is ribeye. Its rich marbling ensures tenderness and flavor that stands up to the high heat and melting cheese. The steak isn’t simply slapped onto the roll; it’s shaved incredibly thin and then chopped on the grill. This chopping action serves two purposes: it helps the steak cook evenly and it creates smaller pieces that are easier to eat in a sandwich format. This also allows for better cheese integration, crucial for that perfect bite.
The cooking process is key. The steak is cooked quickly on a flat-top grill, often seasoned simply with salt and pepper. Some vendors add a splash of water or beer to create steam, which helps tenderize the meat. The chopping continues throughout the cooking process, ensuring the steak is broken down into manageable, flavorful pieces.
The Cheese: A Contentious Choice
The cheese selection is where things get interesting. This is where preferences often clash and debates ignite. The classic choices are:
- Provolone: This is considered by many purists to be the “authentic” choice. Its mild, slightly tangy flavor complements the richness of the steak without overpowering it. It melts beautifully and provides a satisfyingly gooey texture.
- Cheese Whiz: Love it or hate it, Cheese Whiz is an undeniable part of the Philly cheesesteak landscape. Its bright orange color and distinctively processed flavor add a certain “je ne sais quoi” that many find irresistible. It’s undeniably messy, but that’s part of its charm.
- American Cheese: A more recent, but widely available option. Melts very well and adds a creamy texture to the sandwich.
While provolone and Cheese Whiz are the traditional choices, American cheese has gained popularity due to its easy melting and readily available nature. Some vendors also offer other cheeses like white American, Swiss, or even mozzarella, but these are generally considered deviations from the classic. The cheese is added towards the end of the steak’s cooking time, allowing it to melt and meld with the meat. The cheesesteak is then “stacked” by using a spatula to lift the entire mixture onto the roll.
The Roll: Amoroso’s is the Standard
The roll is the foundation upon which the entire cheesesteak rests. It needs to be sturdy enough to hold the generous filling without falling apart, yet soft enough to be easily bitten into. The undisputed king of cheesesteak rolls is Amoroso’s Baking Company. These long, narrow rolls have a slightly crusty exterior and a soft, airy interior, perfectly designed to absorb the juices from the steak and cheese.
A good roll is crucial to maintaining the structural integrity of the cheesesteak. A weak or flimsy roll will quickly become soggy and fall apart, making the sandwich difficult to eat. The roll should also be properly toasted, adding a bit of texture and preventing it from becoming overly saturated.
The Optional Additions: Onions and Peppers (and Beyond)
While steak, cheese, and bread are the non-negotiable components, there are a few accepted additions that can enhance the Philly cheesesteak experience. The most common of these are onions and peppers.
Onions: Fried and Fundamental
Fried onions are a staple of the Philly cheesesteak. They are typically thinly sliced and cooked on the same flat-top grill as the steak, absorbing the savory flavors of the meat. The onions should be cooked until they are soft, slightly caramelized, and golden brown.
When ordering a cheesesteak “wit” (with), you’re requesting it with fried onions. Ordering “witout” (without) indicates you prefer it without. This simple “wit” or “witout” distinction is a classic part of the Philly cheesesteak vernacular.
Peppers: Sweet or Hot, a Matter of Taste
Bell peppers, either sweet green peppers or hot peppers, are another common addition. Sweet peppers are typically cooked alongside the onions on the grill, adding a slightly sweet and vegetal flavor to the sandwich. Hot peppers, such as long hots or cherry peppers, provide a spicy kick that can cut through the richness of the steak and cheese.
The choice between sweet and hot peppers is entirely a matter of personal preference. Some cheesesteak aficionados enjoy the combination of both, while others prefer to stick to one or the other.
Less Common (But Still Acceptable) Additions
While onions and peppers are the most common additions, some cheesesteak vendors offer other toppings, such as mushrooms, ketchup, or even lettuce and tomato. However, these additions are generally frowned upon by purists, who believe they detract from the essential flavors of the steak, cheese, and bread.
Ordering Like a Local: Mastering the Philly Cheesesteak Lingo
Ordering a Philly cheesesteak can seem daunting to the uninitiated, but mastering a few key phrases can help you navigate the process like a pro.
- “Wit” or “Witout”: As mentioned earlier, this refers to whether you want fried onions or not.
- The Cheese Choice: Specify which cheese you want (e.g., “Whiz,” “Provolone,” “American”).
- Any Additional Toppings: If you want peppers or other toppings, specify them clearly.
For example, if you want a cheesesteak with provolone cheese and fried onions, you would order “one provolone wit.” If you want a cheesesteak with Cheese Whiz and no onions, you would order “one Whiz witout.” The simpler and clearer your order, the smoother the transaction will be.
Beyond the Classic: Regional Variations and Modern Twists
While the classic Philly cheesesteak remains the gold standard, there are numerous regional variations and modern twists on the dish.
Chicken Cheesesteaks: A Popular Alternative
Chicken cheesesteaks are a popular alternative to the traditional beef version. They typically use thinly sliced chicken breast instead of ribeye steak. The chicken is cooked and seasoned in a similar manner to the steak, and the same cheese and topping options are available.
Chicken cheesesteaks are a good option for those who prefer a leaner protein or who simply want a different flavor profile.
Pizza Cheesesteaks: A Fusion of Two Classics
Pizza cheesesteaks combine the flavors of a cheesesteak and a pizza. They typically include mozzarella cheese, tomato sauce, and sometimes pepperoni or other pizza toppings.
Pizza cheesesteaks are a decadent and indulgent option that is sure to satisfy both cheesesteak and pizza lovers.
Gourmet Cheesesteaks: Elevating the Experience
Some restaurants have attempted to elevate the cheesesteak experience by using higher-quality ingredients, such as Wagyu beef or artisanal cheeses. They may also offer more exotic toppings, such as truffle oil or roasted vegetables.
While these gourmet cheesesteaks may offer a more refined flavor profile, they often stray from the original spirit of the dish.
Finding the Perfect Cheesesteak: A Quest for Culinary Perfection
The quest for the perfect Philly cheesesteak is a never-ending journey. Every Philadelphian has their favorite spot, and opinions often vary widely. Some swear by the classic institutions like Pat’s and Geno’s, while others prefer smaller, lesser-known establishments.
Ultimately, the “best” cheesesteak is a matter of personal preference. Factors such as the quality of the ingredients, the skill of the cook, and the overall atmosphere of the restaurant all contribute to the overall experience. The best way to find your favorite cheesesteak is to try as many as possible and develop your own informed opinion.
No matter where you go, remember the key elements: thinly sliced ribeye, melted cheese (provolone, Whiz, or American), a sturdy Amoroso’s roll, and fried onions (if desired). Armed with this knowledge, you’ll be well-equipped to navigate the world of Philly cheesesteaks and find the perfect sandwich for your taste. The cheesesteak remains a testament to simple ingredients, careful preparation, and a whole lot of Philadelphia pride.
Enjoy your cheesesteak! It’s more than just food; it’s an experience.
What is the most important ingredient in a Philly Cheesesteak, and why?
The most crucial ingredient in a Philly Cheesesteak is arguably the thinly sliced beef. While other components contribute to the overall experience, the beef provides the foundational flavor and texture. It needs to be tender, flavorful, and cooked properly, usually on a flat-top grill, to achieve that iconic melt-in-your-mouth quality. Without quality beef, the cheesesteak simply falls apart and fails to deliver the authentic experience.
Furthermore, the specific cut of beef isn’t as important as the way it’s sliced and prepared. Ribeye is often cited, but other cuts like sirloin or even top round can work well if they’re thinly sliced against the grain. This ensures tenderness and prevents the meat from becoming tough or chewy during cooking. Ultimately, it’s the technique in preparing the beef that elevates it to Philly Cheesesteak status.
What kind of cheese is traditionally used on a Philly Cheesesteak?
Traditionally, there are two main cheese choices for a Philly Cheesesteak: provolone and Cheez Whiz. Provolone offers a sharper, more pronounced cheese flavor that complements the beef well. It melts beautifully and provides a slightly stringy texture that many cheesesteak purists prefer. Its versatility makes it a popular choice for those who appreciate a more classic cheesesteak experience.
However, Cheez Whiz is arguably the more iconic and uniquely Philadelphian cheese option. While it might seem like an unconventional choice to some, it delivers a distinctively creamy, tangy, and almost artificial flavor that’s deeply ingrained in the cheesesteak culture. The bright yellow color and smooth texture contribute to the overall visual appeal and add a comforting, nostalgic element to the sandwich. Ultimately, the choice between provolone and Cheez Whiz is a matter of personal preference.
What role do onions play in a Philly Cheesesteak?
Onions are an integral part of a classic Philly Cheesesteak, adding a crucial layer of sweetness and texture. They are typically thinly sliced and cooked alongside the beef on the flat-top grill, allowing them to caramelize and develop a rich, savory flavor. This complements the beef and cheese perfectly, creating a harmonious balance of tastes. Without the onions, the cheesesteak can feel somewhat one-dimensional.
The preparation of the onions is key. They should be cooked until they are soft and slightly browned, but not burnt. This caramelization process brings out their natural sugars and adds a subtle sweetness that contrasts with the richness of the beef and cheese. Properly cooked onions also provide a slight textural contrast, offering a satisfying bite against the softer textures of the other ingredients.
What type of bread is essential for a proper Philly Cheesesteak?
The roll is a critical component of a Philly Cheesesteak, serving as the vessel that holds all the delicious ingredients together. A proper Philly Cheesesteak roll should be sturdy enough to withstand the weight and moisture of the beef, cheese, and onions, but also soft enough to be easily bitten into. It should have a slightly crusty exterior and a soft, chewy interior, providing both texture and structural integrity.
Furthermore, a good roll needs to have the right size and shape. It shouldn’t be too big, overpowering the filling, or too small, causing the cheesesteak to be messy and difficult to handle. A traditional Philly Cheesesteak roll is often described as an Amoroso’s roll, a brand renowned for its quality and consistency. However, the specific brand isn’t as important as the overall qualities of the roll: sturdy, soft, and appropriately sized.
Can you put other toppings on a Philly Cheesesteak, and if so, what are some common variations?
While the classic Philly Cheesesteak is traditionally made with beef, cheese, and onions, there are numerous variations that incorporate other toppings. Adding these toppings doesn’t necessarily disqualify it from being a “Philly Cheesesteak,” but it does move it away from the purist’s ideal. Common variations include the addition of mushrooms, peppers (usually bell peppers or hot peppers), and even pizza sauce.
Beyond the standard add-ins, some places offer entirely different interpretations of the cheesesteak. Chicken cheesesteaks, for example, use thinly sliced chicken breast instead of beef. Vegetarian options might substitute mushrooms or other vegetable proteins for the meat. While these variations cater to different tastes and dietary preferences, they are often considered deviations from the original and may be referred to by different names to distinguish them.
What is the difference between “wit” and “witout” when ordering a Philly Cheesesteak?
In the context of ordering a Philly Cheesesteak, “wit” and “witout” refer to whether you want onions on your sandwich. “Wit” is a shortened version of “with onions,” while “witout” means “without onions.” This is a common shorthand used in Philadelphia cheesesteak shops to streamline the ordering process and quickly convey your preference regarding onions.
Understanding this terminology is essential for anyone ordering a cheesesteak in Philadelphia, or from a restaurant attempting to offer an authentic Philly experience. Using “wit” or “witout” not only simplifies the order but also demonstrates a familiarity with cheesesteak culture, potentially earning you a knowing nod from the server and ensuring you get exactly what you want on your sandwich.
How does the preparation method impact the taste and texture of a Philly Cheesesteak?
The preparation method significantly impacts the final taste and texture of a Philly Cheesesteak. Cooking the beef and onions together on a flat-top grill allows the flavors to meld, creating a cohesive and savory profile. The high heat sears the meat, developing a rich crust while maintaining a tender interior. Proper cooking ensures the onions caramelize, adding sweetness and depth to the overall flavor.
Furthermore, the way the cheesesteak is assembled also plays a crucial role. Chopping the beef and onions together and then incorporating the cheese allows the ingredients to bind, creating a unified mass that’s easy to eat and enjoy. The cheese should be melted evenly throughout the meat, ensuring every bite is cheesy and flavorful. The roll should be heated slightly to create a warm and inviting sandwich that’s both structurally sound and texturally pleasing.