Patrick Oconnell
The iconic cheese steak, a beloved sandwich featuring thinly sliced beef and melted cheese on a hoagie roll, is a staple of Philadelphia's culinary identity. In its hometown, this classic dish is simply referred to as a cheesesteak, with locals often specifying the type of cheese used, such as provolone, American, or Cheez Whiz. The term Philly cheesesteak is more commonly used outside the city to distinguish it from similar sandwiches, but in Philadelphia, it's just a cheesesteak, a point of pride and a testament to the city's rich food culture.
| Characteristics | Values |
|---|---|
| Local Name | Cheesesteak or Steak Sandwich |
| Bread Type | Amoroso's bakery roll (hoagie roll) |
| Meat | Thinly sliced ribeye steak |
| Cheese Options | Cheez Whiz, provolone, or American cheese |
| Cooking Method | Grilled or chopped on a flat-top grill |
| Onions | Optional, but commonly added |
| Peppers | Optional (bell peppers or hot peppers) |
| Mushrooms | Optional |
| Sauce | No sauce traditionally, but some add ketchup or hot sauce |
| Regional Pride | Strongly associated with Philadelphia culture |
| Serving Style | Often served as a handheld sandwich |
| Variations | Pizza steak (with mozzarella and marinara) |
| Pronunciation | "Cheesesteak" (not "cheese steak") |
| Iconic Locations | Pat's King of Steaks, Geno's Steaks |
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What You'll Learn
- The Official Name: In Philadelphia, it's simply called a cheesesteak, no extra words needed
- Cheese Variations: Common cheeses include Cheez Whiz, provolone, or American, each with loyal fans
- Bread Preference: Traditionally served on a hoagie roll, specifically Amoroso’s bakery rolls
- Meat Preparation: Thinly sliced ribeye, grilled on a flat-top, is the standard meat choice
- Topping Options: Onions, peppers, mushrooms, and hot or sweet are popular add-ons
The Official Name: In Philadelphia, it's simply called a cheesesteak, no extra words needed
In Philadelphia, the term "cheesesteak" stands alone, unadorned by qualifiers or modifiers. This simplicity reflects the city’s pride in its iconic dish and the understanding that no additional words are needed to convey its essence. While outsiders might append "Philly" or "cheese" for clarity, locals know that "cheesesteak" is sufficient. This linguistic minimalism underscores the sandwich’s cultural significance—it’s not just food; it’s identity.
Consider the practicality of this naming convention. When ordering at Pat’s King of Steaks or Geno’s Steaks, saying "cheesesteak" with your preferred cheese (provolone, American, or Whiz) is all that’s required. Adding "Philly" or "cheese" is redundant and marks you as a tourist. This brevity is a testament to the dish’s ubiquity in Philadelphia’s culinary landscape. It’s a shared language, a shorthand that unites locals in their love for this greasy, gooey masterpiece.
The name’s straightforwardness also reflects the cheesesteak’s humble origins. Born from a hot dog vendor’s experiment in the 1930s, the sandwich was never intended to be pretentious. Its name evolved organically, mirroring its no-frills construction: thinly sliced steak, melted cheese, and a hoagie roll. The lack of embellishment in its title mirrors the dish’s unapologetic simplicity, a quality Philadelphians cherish.
For those looking to order like a local, here’s a practical tip: specify your cheese and onion preference (with or without), but never overcomplicate the base term. For example, "Whiz wit" (Cheez Whiz with onions) or "provolone without" are acceptable variations. The key is to respect the dish’s name—cheesesteak—and let the customizations speak for themselves. This approach not only ensures you’re taken seriously but also honors the tradition that has made the cheesesteak a Philadelphia institution.
In essence, calling it a "cheesesteak" in Philadelphia is more than a naming convention; it’s a cultural act. It acknowledges the sandwich’s place in the city’s history and its role in daily life. No extra words are needed because the name carries the weight of decades of tradition, debate, and devotion. It’s a reminder that sometimes, simplicity is the ultimate form of respect.
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Cheese Variations: Common cheeses include Cheez Whiz, provolone, or American, each with loyal fans
In Philadelphia, the cheese steak is a sacred institution, and the choice of cheese is a matter of personal allegiance. While the debate over which cheese reigns supreme continues, three contenders dominate the scene: Cheez Whiz, provolone, and American. Each brings its own texture, flavor, and cultural significance to the iconic sandwich, fostering fiercely loyal fan bases.
Cheez Whiz, a processed cheese sauce, is often the default choice for tourists and newcomers. Its creamy, tangy consistency melds seamlessly with the chopped steak, creating a rich, indulgent bite. Pat’s King of Steaks, one of the original purveyors of the cheese steak, famously popularized Cheez Whiz as the go-to option. For those seeking a no-fuss, melt-in-your-mouth experience, this is the cheese of choice. Pro tip: Pair it with fried onions for a classic combo that elevates the savory profile.
Provolone, on the other hand, appeals to those who prefer a sharper, more pronounced cheese flavor. Available in two varieties—mild or sharp—it offers versatility for cheese steak enthusiasts. Sharp provolone, with its robust, nutty undertones, stands up well to the hearty steak, while mild provolone provides a subtler complement. Geno’s Steaks, Pat’s longtime rival, often defaults to provolone, showcasing its ability to enhance without overwhelming. For a balanced bite, opt for mild provolone with peppers; for a bolder experience, go sharp with mushrooms.
American cheese, though sometimes dismissed as basic, has its own die-hard following. Its mild, buttery flavor and unparalleled meltability make it a reliable choice for purists. American cheese creates a smooth, cohesive texture that binds the steak and roll together. It’s the cheese of choice for those who believe the steak itself should be the star, with the cheese playing a supporting role. For a nostalgic, no-frills cheese steak, American is the way to go—especially when paired with a simple sprinkle of salt and pepper.
Choosing the right cheese isn’t just about taste; it’s about aligning with the cultural identity of the sandwich. Cheez Whiz represents the bold, unapologetic spirit of Philly’s working-class roots. Provolone reflects a more refined, yet still authentic, approach. American cheese embodies simplicity and tradition. Whichever you choose, remember: in Philadelphia, your cheese preference isn’t just a choice—it’s a statement.
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Bread Preference: Traditionally served on a hoagie roll, specifically Amoroso’s bakery rolls
In Philadelphia, the bread is as crucial as the cheese and steak in defining the iconic cheesesteak. Traditionally, this sandwich is served on a hoagie roll, but not just any roll—specifically, Amoroso’s bakery rolls are the gold standard. These rolls, with their slightly crispy exterior and soft, airy interior, provide the perfect balance to the rich, savory filling. Amoroso’s has been a Philadelphia institution since 1904, and their rolls have become synonymous with the city’s culinary identity. The bread’s texture is key: it must hold up to the juices of the steak and cheese without becoming soggy, while still offering a satisfying chew. For anyone attempting to recreate an authentic Philly cheesesteak, starting with Amoroso’s rolls is non-negotiable.
Choosing the right bread isn’t just about tradition—it’s about functionality. A proper hoagie roll, like those from Amoroso’s, is designed to complement the cheesesteak’s components. The roll’s crust is sturdy enough to withstand the heat of the griddle and the weight of the meat, while its interior remains light and absorbent. This ensures that every bite is cohesive, with the bread acting as a vessel rather than a distraction. Lesser rolls might fall apart or overpower the flavors of the steak and cheese. To achieve authenticity, seek out Amoroso’s rolls or a close approximation: look for a long, crusty roll with a soft crumb, ideally baked fresh. If you’re outside Philadelphia, some bakeries or specialty stores may carry them, or you can order online.
For those crafting a cheesesteak at home, the bread selection process is a critical step. Begin by preheating your oven or toaster to slightly crisp the roll’s exterior while keeping the inside tender. Slice the roll horizontally, ensuring the cut is deep enough to hold the filling but not so deep that it splits. Lightly toast the cut sides to enhance the texture and prevent sogginess. Once assembled, the roll should encase the steak and cheese without collapsing. Pro tip: if Amoroso’s rolls aren’t available, opt for a high-quality Italian hoagie roll with similar characteristics. Avoid overly dense or thick bread, as it will detract from the overall experience.
The debate over bread preference in cheesesteaks often highlights regional variations, but in Philadelphia, the choice is clear. Amoroso’s rolls are not just a tradition—they’re a testament to the city’s culinary craftsmanship. Their consistent quality and unique texture have made them the undisputed choice for cheesesteak enthusiasts. While some may experiment with alternatives, purists insist that deviating from Amoroso’s is akin to heresy. For visitors and locals alike, biting into a cheesesteak on an Amoroso’s roll is a sensory experience that connects them to Philadelphia’s rich food culture. It’s more than bread; it’s a piece of history.
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Meat Preparation: Thinly sliced ribeye, grilled on a flat-top, is the standard meat choice
In Philadelphia, the heart of the cheesesteak universe, the meat preparation is a sacred ritual. Thinly sliced ribeye, grilled on a flat-top, is the undisputed standard. This method ensures the meat cooks quickly, retaining its juiciness while developing a slight char that adds depth to the flavor. The flat-top grill’s even heat distribution allows the ribeye to sear perfectly, creating a tender yet slightly crispy texture that complements the melted cheese and soft roll.
To achieve this at home, start by selecting high-quality ribeye, ideally well-marbled for maximum flavor. Freeze the meat for 20–30 minutes to firm it up, making it easier to slice paper-thin. Use a sharp knife or a meat slicer to cut the ribeye into slices no thicker than 1/16 of an inch. Season lightly with salt and pepper—over-seasoning can overpower the natural beef flavor. Preheat your flat-top grill or a heavy skillet to medium-high heat, and cook the meat in small batches to avoid overcrowding, which can steam the meat instead of searing it.
The key to mastering this technique lies in timing and temperature. Cook the ribeye for 2–3 minutes, stirring occasionally to break it into smaller pieces. The goal is to achieve a browned exterior while keeping the interior moist. Resist the urge to press down on the meat, as this can squeeze out precious juices. Once cooked, use a spatula to pile the meat onto the roll, ensuring it’s evenly distributed. This method not only honors Philadelphia tradition but also guarantees a cheesesteak that’s as authentic as it is delicious.
Comparatively, other meats like sirloin or chicken may be used in cheesesteaks, but ribeye remains the gold standard. Its fat content and rich flavor profile set it apart, making it the preferred choice for both street vendors and home cooks. While alternative cooking methods like broiling or pan-frying exist, the flat-top grill’s versatility and efficiency make it the ideal tool for achieving that signature Philly texture. For purists, there’s simply no substitute for thinly sliced ribeye, grilled to perfection on a flat-top.
Finally, a practical tip: if you don’t have a flat-top grill, a cast-iron skillet can work in a pinch. Just ensure it’s preheated properly and well-oiled to mimic the non-stick surface of a flat-top. Whether you’re a seasoned chef or a first-time cheesesteak maker, mastering this meat preparation technique is the first step toward crafting a sandwich that’s worthy of Philadelphia’s legacy.
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Topping Options: Onions, peppers, mushrooms, and hot or sweet are popular add-ons
In Philadelphia, a cheese steak is simply called a "cheesesteak," and while the core ingredients—thinly sliced beef and melted cheese on a hoagie roll—are non-negotiable, the toppings are where personal preference takes center stage. Among the most popular add-ons are onions, peppers, mushrooms, and hot or sweet peppers, each bringing a distinct flavor and texture to the iconic sandwich. These toppings aren't just afterthoughts; they're essential components that can elevate a good cheesesteak to greatness.
Consider onions, for instance. Sliced thin and caramelized to a golden brown, they add a sweet, slightly sharp flavor that complements the richness of the cheese and beef. For best results, cook them low and slow—about 15–20 minutes over medium heat—to achieve that perfect balance of tenderness and flavor. If you're short on time, sauté them for 5–7 minutes on medium-high heat for a lighter, crispier texture. The key is to avoid burning them, as this can introduce a bitter taste that overpowers the other ingredients.
Peppers, both bell and hot varieties, offer a different kind of contrast. Bell peppers, typically green but sometimes red or yellow, provide a mild, slightly sweet crunch that pairs well with the savory elements of the sandwich. Hot peppers, on the other hand, bring heat—whether it's the slow burn of sweet peppers or the fiery kick of hot peppers. When adding hot peppers, moderation is crucial; start with 1–2 slices per sandwich and adjust based on your tolerance. Pro tip: if you're using fresh hot peppers, remove the seeds to control the heat level.
Mushrooms are another favorite, particularly when sautéed until they release their earthy, umami-rich juices. Button mushrooms are the most common choice, but cremini or shiitake mushrooms can add a deeper flavor profile. Cook them separately from the onions to avoid sogginess, and season lightly with salt and pepper to enhance their natural taste. For a richer experience, deglaze the pan with a splash of beef broth or red wine before adding the mushrooms.
Finally, the choice between hot and sweet peppers often comes down to personal preference. Sweet peppers, typically long hots or cherry peppers, offer a tangy, slightly spicy flavor that brightens the sandwich without overwhelming it. Hot peppers, such as jalapeños or banana peppers, are for those who crave heat. When ordering in Philadelphia, simply ask for "wit" or "witout" to indicate whether you want onions and peppers included. This shorthand is as much a part of the cheesesteak culture as the sandwich itself.
Incorporating these toppings isn't just about adding flavor—it's about creating a balanced, harmonious bite. Experiment with combinations to find your ideal mix, but remember: less is often more. Overloading the sandwich can make it messy and dilute the flavors. Whether you're a purist or an adventurer, mastering these toppings will ensure your cheesesteak is anything but ordinary.
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Frequently asked questions
In Philadelphia, a cheese steak is simply called a "cheesesteak" or "Philly cheesesteak."
In Philadelphia, a cheesesteak with provolone is often referred to as a "provolone cheesesteak" or simply ordered as "with provolone."
Philadelphians typically use the term "cheesesteak" as one word, not "cheese steak" as two separate words.
Yes, in Philadelphia, cheesesteaks are often named after the cheese used, such as "American cheesesteak," "Whiz wit" (Cheez Whiz with onions), or "provolone wit" (provolone with onions).
A cheesesteak without cheese is simply called a "steak sandwich" in Philadelphia.
