The cheesesteak. A culinary icon, a staple of Philadelphia, and a sandwich debated with passion and fervor. But is there truly a difference between a “cheesesteak” and a “Philly cheesesteak”? The answer, as with many things relating to food, is nuanced, historical, and fiercely defended. This article will delve deep into the heart of this delicious debate, exploring the ingredients, preparation, regional variations, and the very essence of what makes a “Philly cheesesteak” truly special.
The Anatomy of a Cheesesteak: A Foundation of Beef, Bread, and Cheese
At its core, a cheesesteak is a relatively simple sandwich. Thinly sliced beef, typically ribeye, is quickly cooked on a flat-top grill. As the beef cooks, it’s chopped and mixed around. Then, melted cheese is added, and the mixture is piled onto a long roll, typically an Italian roll. From there, options for toppings are almost limitless, but some are more traditional than others.
The simplicity, however, belies the importance of each component. The quality of the beef, the texture of the roll, the type of cheese used – each element plays a crucial role in the final product. Getting any one of these elements wrong can result in a disappointing sandwich.
The Beef: Ribeye Rules (Mostly)
While some variations exist, ribeye steak is widely considered the gold standard for cheesesteak beef. Its marbling provides excellent flavor and tenderness when thinly sliced and quickly cooked. The fat renders down, basting the beef and adding richness to the sandwich. Some establishments may use other cuts, such as sirloin or even ground beef, but ribeye remains the classic choice. The steak must be thinly sliced; this is paramount for proper cooking and ease of eating. Thick chunks of beef simply won’t work.
The Roll: A Crucial Cradle
The roll is more than just a vessel; it’s an integral part of the cheesesteak experience. A good roll should be sturdy enough to hold the filling without falling apart, yet soft enough to bite into easily. It needs a slight chewiness and a neutral flavor that complements the beef and cheese. Italian rolls are the most common choice, with variations in size and crust depending on the bakery. Amoroso’s Baking Company, a Philadelphia institution, is a popular supplier for many cheesesteak shops.
The Cheese: A Melted Masterpiece
The cheese is where the cheesesteak debate often ignites. While personal preferences vary widely, some cheeses are considered more “authentic” than others. Provolone, both mild and sharp, is a classic choice, providing a creamy, slightly tangy flavor. “Whiz,” referring to Cheez Whiz, is another iconic option, particularly popular in Philadelphia. It adds a distinctively processed cheese flavor and a smooth, gooey texture. Other cheeses, such as American cheese, mozzarella, or even cheddar, are sometimes used, but are generally considered less traditional.
Defining the “Philly” in Cheesesteak
So, what elevates a regular cheesesteak to a “Philly cheesesteak”? It’s more than just geography; it’s about adhering to certain traditions, expectations, and unwritten rules. While there’s no single, universally agreed-upon definition, certain characteristics are generally associated with a true Philly cheesesteak.
The “Wit” or “Witout” Question
Perhaps the most iconic aspect of ordering a Philly cheesesteak is the question: “Wit or Witout?” This refers to whether you want your cheesesteak with or without onions. “Wit” means with onions, and “Witout” means without. The onions are typically thinly sliced and cooked alongside the beef, adding a savory sweetness to the sandwich. Ordering “wit” is generally considered the default and a sign that you know what you’re doing.
The Cheese: Provolone or Whiz Reign Supreme
While other cheeses are sometimes used, a true Philly cheesesteak is most often made with provolone (mild or sharp) or Cheez Whiz. These are the cheeses most commonly associated with the sandwich in Philadelphia. The choice between provolone and Whiz is a matter of personal preference, but both are considered authentic options.
The Location: A Philadelphia Pedigree
While a cheesesteak can be made anywhere, a “Philly cheesesteak” ideally originates from Philadelphia. The city’s cheesesteak shops have perfected the art over decades, and the atmosphere and history contribute to the overall experience. Going to places like Pat’s King of Steaks, Geno’s Steaks, or Jim’s Steaks on South Street is considered a pilgrimage for cheesesteak enthusiasts.
The Experience: More Than Just a Sandwich
A true Philly cheesesteak is more than just a sandwich; it’s an experience. It’s the aroma of grilled beef and onions wafting through the air. It’s the sizzle of the meat on the flat-top grill. It’s the quick, efficient service and the no-nonsense attitude of the cheesesteak makers. It’s the vibrant atmosphere of a bustling Philadelphia cheesesteak shop.
Beyond the Basics: Regional Variations and Topping Debates
While the classic Philly cheesesteak enjoys widespread popularity, variations exist, both within and outside of Philadelphia. Toppings, in particular, are a source of endless debate and customization.
The Peppers and Mushroom Factor
In addition to onions, some cheesesteak shops offer peppers (usually bell peppers) and mushrooms as topping options. These additions can add extra flavor and texture to the sandwich. However, some purists argue that these toppings deviate from the classic Philly cheesesteak and should be considered variations rather than the real deal.
The Pizza Steak Phenomenon
Another variation is the “pizza steak,” which includes marinara sauce, in addition to cheese. This adds a tangy, tomatoey flavor to the sandwich. While popular, it’s generally considered a separate entity from a traditional cheesesteak.
Outside Philadelphia: Adapting to Local Tastes
Outside of Philadelphia, cheesesteaks are often adapted to local tastes and preferences. Different types of cheese, rolls, and toppings may be used. While these variations may be delicious, they’re not considered true Philly cheesesteaks.
The Great Cheesesteak Showdown: Pat’s vs. Geno’s
No discussion of Philly cheesesteaks would be complete without mentioning the rivalry between Pat’s King of Steaks and Geno’s Steaks, two iconic cheesesteak shops located across the street from each other in South Philadelphia. These shops have been competing for decades, and their rivalry is a part of Philadelphia’s culinary history. Both shops offer cheesesteaks with similar ingredients, but their styles and atmospheres differ slightly. Pat’s claims to be the originator of the cheesesteak, while Geno’s is known for its flashy signage and outspoken owner. Choosing between the two is a matter of personal preference, and many Philadelphians have strong opinions about which shop is superior.
The Art of Ordering: A Cheesesteak Lexicon
To successfully navigate the world of Philly cheesesteaks, it’s helpful to understand some basic terminology. Here’s a quick guide:
- Wit: With onions.
- Witout: Without onions.
- Whiz: Cheez Whiz.
- Provolone: Provolone cheese.
- American: American cheese.
- Pizza Steak: Cheesesteak with marinara sauce.
Using this terminology will ensure that you get exactly what you want when ordering a cheesesteak in Philadelphia.
So, What’s the Verdict?
Ultimately, the difference between a “cheesesteak” and a “Philly cheesesteak” is a matter of tradition, ingredients, and location. A cheesesteak is a generic term for a sandwich made with thinly sliced beef, cheese, and a roll. A Philly cheesesteak, on the other hand, is a specific type of cheesesteak that adheres to certain conventions, such as using ribeye steak, provolone or Whiz cheese, and optionally including onions (“wit”). And, of course, it’s ideally made in Philadelphia.
While variations exist, and personal preferences are always valid, understanding the nuances of the Philly cheesesteak will allow you to appreciate this iconic sandwich and order it like a true Philadelphian. Whether you prefer provolone “wit” or Whiz “witout,” the most important thing is to enjoy the experience and savor the deliciousness of this classic Philadelphia creation. The debate will likely continue for years to come, but one thing is certain: the cheesesteak will remain a beloved and iconic symbol of Philadelphia.
What exactly makes a Philly cheesesteak “Philly”?
A Philly cheesesteak isn’t just any cheesesteak; it’s a specific type of sandwich born and perfected in Philadelphia. The core ingredients are thinly sliced rib-eye steak cooked on a griddle, melted cheese (traditionally provolone, American, or Cheez Whiz), and a long, crusty roll. What truly distinguishes it is the preparation and the specific ingredients – the quality of the steak, the cheese choice, and the Amoroso’s roll are all considered crucial elements for an authentic Philly cheesesteak experience.
Outside of these core ingredients, the inclusion of fried onions (“wit” onions) is a near-universal request in Philly. Other toppings, while sometimes available, are generally considered deviations from the classic Philly cheesesteak. The entire experience, from the ordering slang (“wit” or “witout” onions, cheese preferences) to the sandwich assembly, contributes to the unique identity of the Philly cheesesteak.
How does a “cheesesteak” differ from a “Philly cheesesteak”?
Simply put, a “cheesesteak” is the generic term for a sandwich consisting of steak and cheese on a roll. It lacks the specific requirements and regional identity that define a Philly cheesesteak. A cheesesteak could be made with different cuts of meat, various types of cheese, and served on a wider range of bread types.
The difference lies in the details and the overall intention. While a cheesesteak aims to be a satisfying combination of steak and cheese, a Philly cheesesteak strives to replicate a particular culinary tradition and experience, often focusing on using high-quality ingredients and a specific preparation method associated with its place of origin.
Can I add toppings besides onions to a Philly cheesesteak?
Traditionally, the answer is no, if you want a true “Philly cheesesteak” experience. In Philadelphia, purists consider fried onions to be the only acceptable topping. Ordering a cheesesteak “wit” means you want it with fried onions; “witout” means without.
While some cheesesteak shops in Philadelphia might offer other toppings like peppers, mushrooms, or lettuce, these additions move the sandwich away from the classic Philly cheesesteak definition. They become variations or cheesesteaks with different toppings, rather than strictly adhering to the original recipe and cultural significance.
What kind of cheese is most authentic for a Philly cheesesteak?
There’s no single “most authentic” cheese, but the most popular and widely accepted choices in Philadelphia are provolone, American, and Cheez Whiz. Provolone offers a mild, slightly sharp flavor and a good melt. American cheese provides a creamy, familiar taste.
Cheez Whiz, while arguably the most controversial choice outside of Philadelphia, holds a special place in the city’s cheesesteak culture. Its unique texture and flavor profile are preferred by many locals, and ordering a cheesesteak “Whiz wit” is a common request. Ultimately, cheese choice comes down to personal preference.
Why is the roll so important in a Philly cheesesteak?
The roll plays a critical role in the overall texture and experience of a Philly cheesesteak. It needs to be sturdy enough to hold the generous filling of steak and cheese without falling apart, yet soft enough to bite through easily. The most iconic roll is the Amoroso’s roll, known for its slightly crusty exterior and soft interior.
A good roll complements the flavors and textures of the steak and cheese, providing a satisfying mouthfeel with each bite. Using the wrong type of roll – one that’s too dense, too flimsy, or too sweet – can detract from the overall experience and compromise the integrity of the sandwich.
Where did the Philly cheesesteak originate?
The Philly cheesesteak was invented in the early 1930s by brothers Pat and Harry Olivieri, who ran a hot dog stand near the Italian Market in South Philadelphia. According to legend, Pat decided to try grilling some thinly sliced beef on a hot dog roll.
A cab driver noticed the sandwich and suggested that Pat put some cheese on it. And so, the cheesesteak was born. Pat’s King of Steaks, the original stand, still exists today and is a popular destination for cheesesteak lovers.
Is a “steak sandwich” the same thing as a Philly cheesesteak or a cheesesteak?
A “steak sandwich” is a broad term that encompasses any sandwich featuring steak as its primary filling. It is more general than both “Philly cheesesteak” and “cheesesteak.” A steak sandwich might include various types of steak, different toppings, and diverse bread choices.
While a Philly cheesesteak and a cheesesteak both qualify as steak sandwiches, not all steak sandwiches can be accurately called a Philly cheesesteak or even a cheesesteak. The specific ingredients, preparation methods, and regional identity are what distinguish these various types of steak-filled sandwiches.