Cheese Steak Hoagies: What's The Cheesy Secret?

A cheesesteak hoagie is a type of sandwich. It is made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. The cheesesteak was first created in the early 20th century in Philadelphia, Pennsylvania. The sandwich was originally prepared without cheese, but provolone was later added by Cocky Joe Lorenza. Other popular cheese options include American cheese, Cheez Whiz, and Cooper Sharp.

Provolone, American, or Cheez Whiz?

The cheesesteak is a sandwich that originated in Philadelphia, Pennsylvania, and is now a popular regional fast food. It is made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. But what kind of cheese should you use?

The three most common types of cheese used in cheesesteaks are American cheese, provolone, and Cheez Whiz. American cheese is sometimes melted to achieve a creamy consistency, while other recipes place slices of it over the meat to melt slightly under the heat. Provolone is considered by some to be the "real cheese" option, and is recommended by Geno's, one of the most famous cheesesteak sellers in Philadelphia. However, it is rarely found in cheesesteak shops, with mild provolone being more common than the extra-sharp variety preferred by aficionados.

Cheez Whiz, a cheese sauce first marketed in 1952, was not available when the cheesesteak was invented in the 1930s, but it has since become extremely popular. It was described as the "sine qua non of cheesesteak connoisseurs" by a 1986 New York Times article, and is the favourite at Pat's, another famous Philadelphia cheesesteak institution, outselling American cheese by a ratio of eight or ten to one.

So which cheese is the best choice? Well, that's a matter of personal preference! All three options have their pros and cons, and some people even like to mix and match. For instance, one person might prefer the sharpness of Cheez Whiz, while another might find it too artificial-tasting and opt for provolone instead. Ultimately, it's up to you to decide which cheese you think goes best with your cheesesteak.

Hoagies, grinders, subs, or poor boys?

The world of sandwiches is a complex one, with many names for what are essentially the same things. Hoagies, grinders, subs, poor boys, heroes, spuckies, wedges, and more all refer to long, filled sandwiches. While some of these names are interchangeable, others are specific to a region or have unique characteristics.

Hoagies

The hoagie is a Philadelphia term for a large Italian sandwich. It is believed to have originated in the late 19th to early 20th centuries and was named after Italian immigrants who worked at the Hog Island shipyard in Philadelphia during World War I. These immigrants packed large sandwiches with Italian meats, cheeses, and veggies for their lunches. Hoagies are typically made with long, cylindrical rolls and filled with various cold cuts, cheeses, lettuce, tomatoes, onions, and other condiments. While the term "hoagie" is mostly used in Philadelphia and the surrounding areas, it has also spread to other parts of Pennsylvania and nearby states.

Grinders

Grinders, also known as "submarine sandwiches", are particularly common in New England. The term is said to refer to the process of grinding meat for the sandwiches. Grinders are similar to hoagies, subs, and heroes in terms of bread and fillings, and can be served hot or cold.

Subs

Short for "submarine sandwiches", subs are believed to have originated with Italian-American communities in the northeastern United States in the early to mid-20th century. The name "submarine" refers to the shape of the roll, which resembles a submarine or torpedo. Subs can have hot or cold fillings, including meatballs, sausage, or grilled chicken. Due to the global presence of Subway, subs can now be found worldwide.

Poor Boys

Poor boys, or "po' boys", are staple sandwiches of New Orleans, Louisiana, and are typically made with French bread. They were first created in the early 20th century by the Martin brothers, who used to work as streetcar conductors. During a streetcar strike in 1929, the brothers provided free sandwiches to striking union members, jokingly referring to them as "poor boys". Poor boys are usually filled with fried seafood, various meats, lettuce, tomatoes, pickles, and mayo. While poor boys are most common in New Orleans and Louisiana, they can also be found in other parts of the United States.

In Conclusion

While these sandwiches share many similarities, each has its own unique history and regional variations. Whether you call it a hoagie, grinder, sub, or poor boy, these long sandwiches are a delicious and convenient meal option.

To mayo or not to mayo?

The cheesesteak is a sandwich with a rich history, originating in Philadelphia, Pennsylvania, in the early 20th century. The classic cheesesteak is made with thinly sliced beefsteak and melted cheese in a long hoagie roll. But what about the toppings? That's where things get interesting.

Some purists insist that a traditional cheesesteak should only include the steak, onions, and cheese, with no additional toppings. This school of thought maintains that the simplicity of the sandwich is part of its appeal, and that adding extraneous ingredients detracts from the harmonious combination of beef and cheese.

However, others argue that the beauty of the cheesesteak lies in its versatility. After all, the sandwich has evolved since its inception, with different variations emerging over time, such as the chicken cheesesteak and the mushroom cheesesteak. So, why not embrace the spirit of innovation and experiment with different toppings?

One of the most hotly debated toppings is mayonnaise, or "mayo" as it's affectionately known. Some people view mayo as an unacceptable addition to the cheesesteak, believing that it dilutes the flavour of the steak and cheese. They argue that the richness of mayonnaise overwhelms the other ingredients, disrupting the delicate balance of the sandwich.

On the other hand, some enthusiasts embrace the creamy condiment, claiming that it adds a new dimension of flavour and texture to the cheesesteak experience. They might argue that the tanginess of mayo complements the savoury notes of the steak, while its creaminess provides a pleasing contrast to the chewy hoagie roll.

Ultimately, the decision to include mayo on a cheesesteak is a matter of personal preference. For those who enjoy the combination, it can enhance the sensory experience of the sandwich, creating a decadent and indulgent treat. However, for purists, the addition of mayo may be seen as an unnecessary distraction from the classic flavours of the original cheesesteak.

Whether you're a traditionalist or an adventurous eater, the cheesesteak offers something for everyone. So, the next time you're craving this delicious sandwich, don't be afraid to experiment and make it your own—with or without the mayo!

Steak: ribeye, top round, or sirloin?

When it comes to choosing the right steak for your cheesesteak hoagie, there are a few popular options to consider: ribeye, top round, or sirloin. Each cut has its own unique characteristics and will impart a distinct flavour and texture to your sandwich. Here's a detailed breakdown of each option to help you decide which one is best for you.

Ribeye steak is a popular choice for cheesesteak hoagies due to its rich, beefy flavour and tender texture. Ribeye is a well-marbled cut, meaning it has a higher fat content, which contributes to its juiciness and makes it ideal for sandwiches. However, ribeye can be quite expensive compared to other cuts.

Top round steak is another option that is commonly used for cheesesteak hoagies. It has a leaner profile than ribeye, with less fat marbling throughout the meat. This cut is known for its robust flavour and slightly firmer texture. Top round steak is a good choice if you prefer a more economical option without sacrificing taste.

Sirloin steak, recommended by some sources, offers a balance between the two previous options. Sirloin has just enough fat to impart flavour and tenderness to the meat. It is less expensive than ribeye and provides a good middle ground in terms of flavour and texture. Sirloin steak slices easily and is a versatile choice for cheesesteak hoagies.

When preparing the steak for your hoagie, it's important to slice it as thinly as possible. This ensures that the meat cooks evenly and quickly, allowing you to achieve the desired texture and flavour. Additionally, trimming off any large pieces of fat is recommended, although some fat is welcome to enhance the flavour.

In conclusion, the choice of steak ultimately depends on your personal preference and budget. Ribeye offers a luxurious, juicy option, while top round provides a leaner alternative. Sirloin steak strikes a balance between the two, offering a versatile and flavourful choice. Consider your options, and don't be afraid to experiment to find the perfect steak for your cheesesteak hoagie.

Add-ons: mushrooms, peppers, or onions?

The cheesesteak is a sandwich with a lot of variations, and mushrooms, peppers, and onions are all popular additions. The Philly cheesesteak, also known as the Philadelphia cheesesteak, is a regional fast food with its roots in Philadelphia, Pennsylvania. It is traditionally made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.

The cheesesteak was developed in the early 20th century, and while the exact story of its creation is debated, it is often credited to Philadelphians Pat and Harry Olivieri, who served chopped steak on an Italian roll in the early 1930s. The sandwich was originally prepared without cheese, but over time, different types of cheese were added, including provolone, American cheese, and Cheez Whiz.

So, what about those add-ons? Mushrooms, peppers, and onions are all great options and are commonly used in cheesesteak sandwiches.

Mushrooms: Fresh portobello mushrooms are a delicious addition to a cheesesteak. They can be sliced or minced and sautéed along with other vegetables like onions and peppers.

Peppers: Green bell peppers are a popular choice, but you can also use hot cherry peppers, long hot peppers, or sweet peppers to add some spice and flavour. The peppers are usually sliced thinly and cooked until they are softened but still have a little crunch.

Onions: Yellow onions are a classic choice for cheesesteaks and are typically sliced thinly and sautéed. They add a strong, savoury flavour to the sandwich.

You can choose to include one, two, or all three of these add-ons in your cheesesteak. They are all great options to enhance the flavour and texture of the sandwich. Additionally, you can also experiment with other add-ons like lettuce, tomato, mayonnaise, ketchup, hot sauce, or black pepper to create your perfect cheesesteak hoagie.

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