The Cheesy Truth About Philly's Signature Sandwich Filling

The Philly cheesesteak is a sandwich that is typically made with thinly sliced steak, caramelized onions, and cheese, all piled onto a hoagie roll. The sandwich is said to have originated in Philadelphia in the 1930s when a hot dog vendor grilled some beef and placed it on a hot dog roll. The right cheese to use on a Philly cheesesteak is a highly contested topic. Some people prefer Cheez Whiz, while others opt for provolone or white American cheese.

The best cheese for a Philly Cheesesteak

The Philly Cheesesteak is an iconic American sandwich that originated in Philadelphia in the 1930s. It is traditionally made with thinly sliced ribeye steak, fried onions, and cheese, all piled into a soft hoagie roll.

While there is some debate over the "best" cheese for an authentic Philly Cheesesteak, the three most commonly used varieties are mild provolone, white American cheese, and Cheez Whiz.

Provolone

Mild provolone is a popular choice for a Philly Cheesesteak, as it melts well and has a mild flavor that doesn't overpower the other ingredients. However, it's important to avoid aged provolone, which has a strong flavor and doesn't melt as easily.

White American Cheese

White American cheese is another classic option that melts beautifully and has a creamy texture. It's often sold as individually wrapped slices, making it a convenient choice.

Cheez Whiz

Cheez Whiz, a processed cheese sauce, is a more modern addition to the Philly Cheesesteak but has become a staple at many famous cheesesteak shops in Philadelphia. It adds a creamy texture and a salty flavor to the sandwich.

Other Options

While less traditional, other cheeses such as mozzarella, Monterey Jack, and pepper jack have also been used in Philly Cheesesteaks with tasty results.

Ultimately, the "best" cheese for a Philly Cheesesteak comes down to personal preference. Each of these options will create a delicious, gooey sandwich that embodies the spirit of this iconic American dish.

How to make a Philly Cheesesteak sandwich

Ingredients

• 2-3 pounds of beef (ribeye or sirloin)
• 1-2 tablespoons of vegetable oil (or canola oil)
• 1 large yellow onion
• 1 teaspoon of garlic powder or 2-3 cloves of garlic
• 1-2 green bell peppers
• 1-2 red bell peppers
• 1 teaspoon of Lawry's Seasoned Salt (or other all-purpose seasoning)
• 1 teaspoon of garlic pepper
• 4 hoagie rolls
• 4 tablespoons of butter
• 2-4 tablespoons of mayonnaise
• 8 slices of mild provolone cheese, white American cheese, or Cheez Whiz

Optional Ingredients

• Salt and pepper
• Full-fat mayonnaise

Method

• Place the beef in the freezer for 20-30 minutes. This will make it easier to slice thinly.
• Chop the onion and bell peppers and set aside.
• Combine softened butter and garlic in a bowl and spread the mixture on the insides of the hoagie rolls. Toast the rolls on a griddle or skillet over medium heat until golden brown. Set aside.
• Heat 1 tablespoon of oil in a large skillet or griddle over medium heat. Sauté the onions and bell peppers for 12-15 minutes until tender. Transfer to a dish and set aside.
• Heat the same pan to medium-high and add the remaining oil. Add the thinly sliced beef and cook for 2-5 minutes without moving the meat to get a nice sear. Then, turn the slices over and cook the other side.
• Add the sautéed onions and peppers back to the pan with the meat and stir together.
• Use a spatula to separate the mixture into four portions. Cover each portion with 2 slices of cheese and turn off the heat.
• Spread a thin layer of mayonnaise on the cut sides of the toasted hoagie rolls, then place one roll over a portion of the meat, onions, and cheese. Use a spatula to help flip the meat onto the roll to finish your Philly cheesesteak.
• Serve immediately.

Tips

• To get the thinnest slices of steak, freeze it for 15-30 minutes.
• For extra flavour, add sliced mushrooms to the onion and pepper mix.
• If you want to add a kick to your sandwich, use pepper jack cheese instead of provolone.

The history of the Philly Cheesesteak

The Philly Cheesesteak is a sandwich that has become a culinary icon, not just in its city of origin, Philadelphia, but across the United States and the world. The story of its creation, however, is a humble one.

The Philly Cheesesteak was created in the early 1930s by Pat and Harry Olivieri, two brothers who ran a hot dog stand near South Philadelphia's Italian Market. Legend has it that the brothers wanted to offer new sandwiches and so, one day, Pat grilled beef and onions in a toasted roll. A cab driver stopped by and asked for one of these new sandwiches. After eating it, the cab driver suggested that the brothers should sell these instead of hot dogs. The new sandwich became so popular that Pat opened up his own restaurant, Pat's King of Steaks, which still operates today.

The original sandwich didn't actually have cheese! It wasn't until the 1940s that "Cocky Joe" Lorenza, a manager at the Ridge Avenue location, added provolone to the sandwich. The addition of cheese caught on and the Philly Cheesesteak was born.

In the decades that followed, new restaurants began offering their own twists on the sandwich. In the 1960s, Geno's opened directly across the street from Pat's, and the two businesses have been in friendly competition ever since. Other restaurants, like John's Roast Pork and Max's Steaks, have also developed their own variations of the original recipe and have produced generations of die-hard fans.

While the original recipe of steak, onions, and cheese has its die-hard fans, cheesesteaks have evolved over time to incorporate new ingredients and flavours. Chicken cheesesteaks, for example, have become a staple item at many restaurants, although it isn't clear when chicken was introduced as a variation. Other variations include pizza cheesesteaks, buffalo chicken cheesesteaks, and mushroom cheesesteaks.

The roll is an important part of the Philly Cheesesteak. Many Philly restaurants swear by Amoroso's hearth-baked rolls, which are famous for their crunchy, firm exterior and soft bread inside. Other bakeries, like Merzbacher's and Cacia's Bakery, also supply rolls for restaurants and home chefs.

While provolone was the original cheese used in the Philly Cheesesteak, the classic cheesesteak cheese has evolved over time. Many locations, including Geno's, now use Cheez Whiz, while others use melted American cheese. Pat's transitioned to Cheez Whiz in the 1950s because, according to Pat Olivieri's nephew Frank Olivieri, it was faster. Cheez Whiz is now the overwhelming favourite at Pat's and Geno's.

The best bread for a Philly Cheesesteak

The Philly Cheesesteak is an iconic American sandwich, and a source of pride for the people of Philadelphia. The bread is an important part of this sandwich, and there are a few options that are commonly used.

The Philly Cheesesteak is traditionally served on a hoagie roll. Hoagie rolls are soft and slightly chewy, with a thin, crispy, and lightly browned crust. The exterior of the roll should not be hard, and the interior should be soft and slightly chewy, with a sturdy texture that can hold up to the sandwich's hearty filling. The roll should also be fresh, not toasted.

Some popular brands of hoagie rolls used in Philly Cheesesteaks include Amoroso's, Liscio's, and Sarcone's. If you don't have access to these brands, you can try to find a similar roll at a local bakery. Supermarket sub rolls can also be used in a pinch, but they tend to be softer and squishier, and may not hold up as well to the hot meat filling.

For a chewier texture, a baguette can also be used instead of a hoagie roll.

When assembling the sandwich, it's important to toast the roll first, especially if you're using warm ingredients. This will help to prevent the bread from getting soggy.

How to slice the beef for a Philly Cheesesteak

Slicing the beef for a Philly Cheesesteak is a crucial step in the preparation of this iconic sandwich. Here is a detailed guide on how to do it:

The first step is to choose the right cut of meat. While ribeye is the most popular choice, other options include top sirloin, top/eye of round, or even wagyu for a more luxurious sandwich. The key is to look for a well-marbled cut with a good balance of tender and crispy bits.

Next, it is imperative to slice the beef thinly. This can be a challenge without a deli slicer, but a handy trick is to partially freeze the meat before slicing. Place the beef steaks in the freezer for about an hour; this will firm them up, making it easier to slice thin, delicate slices. A sharp knife is essential for this step. Slice the beef against the grain as thinly and uniformly as possible.

For those who don't feel confident in their knife skills, another option is to ask your butcher to slice the meat for you. Many butchers or grocery stores offer this service and can provide you with the super-thin slices needed for an authentic Philly Cheesesteak.

Finally, when cooking the beef, it is essential to get a good sear. Heat a large skillet or griddle to medium-high heat and add oil. Spread the sliced steak in an even layer and leave it undisturbed for a couple of minutes to get a nice crust. Then, use a spatula to move the meat around and break it up slightly, creating a mix of larger slices and smaller crispy bits.

Now you're ready to assemble your Philly Cheesesteak! Combine the beef with the other essential ingredients: melted cheese and caramelized onions, all piled into a toasted hoagie roll. Enjoy!

Frequently asked questions