Patrick Oconnell
The Philly cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. It was developed in Philadelphia in the early 20th century and is now a popular fast-food option. The original cheese used in the sandwich is a matter of debate, with some sources claiming it was American cheese, while others say it was provolone. Today, many variations of the sandwich exist, with different types of cheese, bread, and toppings. Some popular cheese options include provolone, Cheez Whiz, American cheese, cheddar, and truffled Brie.
| Characteristics | Values |
|---|---|
| Type of Cheese | Provolone, American, Cheez Whiz, Cheddar, Mozzarella, Parmigiano-Reggiano, Raclette, Brie |
| Consistency | Melty, gooey, creamy |
| Texture | Dry |
| Taste | Butyric acid |
| Colour | Yellow |
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What You'll Learn
Provolone is a staple
Provolone is an Italian cheese that pairs well with the other components of the Philly cheesesteak. It has a strong flavour and a gooey, melty texture when heated, making it ideal for sandwiches. The cheese also serves a practical purpose in the sandwich, acting as a binder to hold the thinly sliced meat together and preventing the bread from becoming soggy from the drippy beef filling.
The use of provolone in the Philly cheesesteak is a matter of some debate, with some people preferring other cheeses such as American cheese, Cheez Whiz, or even more upscale options like truffled Brie or cheddar. However, many Philadelphians and cheese experts advocate for provolone as the superior choice. Philadelphia-based cheese artist Mike Geno, for example, calls provolone the "real cheese" and notes that it is a legitimate Italian cheese that is likely the option chosen by the originators of the sandwich.
Provolone also has some variations, with sharp provolone being preferred by some for its stronger flavour, while mild provolone is more commonly found in cheesesteak shops. The choice between sharp and mild provolone can affect the overall texture of the sandwich, with sharp provolone resulting in a drier steak.
In conclusion, provolone is a staple cheese for the Philly cheesesteak, offering a traditional, flavourful, and functional option for this iconic sandwich. While other cheeses may be used, provolone holds a special place in the hearts of many Philadelphians and cheese enthusiasts alike.
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Cheez Whiz is popular
The Philly cheesesteak is an iconic sandwich that originated in Philadelphia, Pennsylvania, in the early 20th century. It typically consists of thinly sliced beefsteak, sautéed onions, and melted cheese in a long hoagie roll. While there are many variations of cheese that can be used, Cheez Whiz is undoubtedly one of the most popular choices.
Cheez Whiz, a processed cheese sauce, has become synonymous with the Philly cheesesteak. Its popularity is evident in the strong opinions and loyalty it evokes among Philly cheese enthusiasts. Some purists may argue for more traditional cheeses like provolone, but Cheez Whiz holds a special place in the hearts of many. Sarah Wilkins, a native Philadelphian, proudly declares herself "100% team Whiz," embracing the messiness of the sandwich. Wilkins' sentiment is shared by others who believe that the messier a cheesesteak is, the better.
The history of Cheez Whiz's integration into the Philly cheesesteak is worth noting. While the original sandwich from the 1930s did not include cheese, American cheese was first added by "Cocky Joe" Lorenza in 1951. Cheez Whiz, introduced in 1952, was not part of the early iterations of the sandwich. However, over time, it gained traction and became a beloved component of the Philly cheesesteak.
The popularity of Cheez Whiz in the Philly cheesesteak can be attributed to several factors. Firstly, it is easily accessible and affordable, making it a convenient choice for both food carts and restaurants. Secondly, Cheez Whiz has a distinct, un-artisan quality that sets it apart from other cheeses. Its processed nature and bright orange hue have become synonymous with the sandwich, almost becoming a symbol of civic pride for Philadelphians. Lastly, Cheez Whiz has a gooey, melty texture that blends seamlessly with the steak and vegetables, creating a cohesive and indulgent bite.
While some may argue for more sophisticated cheese options, Cheez Whiz holds a firm place in the Philly cheesesteak landscape. Its popularity extends beyond its taste and texture; it represents a sense of community and shared experience among those who cherish this iconic sandwich. Whether it's the oozing cheese sauce or the more traditional alternatives, the Philly cheesesteak remains a beloved culinary creation with a devoted following.
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Sirloin beef is a good cut
While there is some debate about the type of cheese used in a Philly cheesesteak, with some sources suggesting provolone, others American cheese, and others still a blend of the two, there is very little argument over the cut of beef used in the sandwich. It's almost always ribeye, sliced paper-thin and cooked until browned to retain its tenderness. That said, there are a few alternative cuts of beef that can be used in a Philly cheesesteak.
Another option is top round, which is a particularly tender cut of beef. It is often used for roasting or thin-sliced sandwich meat and can also be suitable for Philly cheesesteaks. However, some people may find it a bit dry for this application.
If you're looking for a more premium option, the cut known as the "Chain" is considered the tenderest part of the animal. It is a piece of tenderloin from which the silverskin has been removed. This cut will result in an exceptionally tender and flavoursome Philly cheesesteak.
For a more economical choice, skirt steak usually runs about half the cost of ribeye and has a similar flavour profile. Its thin profile and open-grained texture also make it ideal for slicing and using in a Philly cheesesteak sandwich.
Ultimately, while ribeye is the traditional and most popular choice for Philly cheesesteaks, there are several other cuts of beef that can be used, including sirloin, which offer their own unique advantages in terms of flavour, texture, and cost.
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Hoagie rolls are essential
The Philly cheesesteak is traditionally served in a hoagie roll, which is long, soft, and slightly salted. The roll is essential to the sandwich's taste and texture, providing a soft yet sturdy base for the fillings. Hoagie rolls are typically toasted before being filled, ensuring a crunchy exterior that can withstand the warm, juicy fillings without becoming soggy.
The Philly cheesesteak is a beloved culinary tradition, and while there may be variations in the type of cheese used, the hoagie roll remains a constant. The roll must be able to contain the generous fillings and withstand the messiness of the sandwich, making it an essential component.
While the type of cheese may be a matter of personal preference, with options ranging from provolone to Cheez Whiz, the hoagie roll is the unifying factor that brings all the elements of the Philly cheesesteak together. It provides the necessary structure and texture to transform the ingredients into a cohesive, satisfying sandwich.
Preparing the hoagie roll correctly is also key. Toasting the roll not only adds a crunchy texture but also creates a barrier that prevents the bread from becoming soggy too quickly. This simple step ensures that the sandwich can be enjoyed at leisure without sacrificing the integrity of the bread.
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It's a Philly icon
The Philly Cheesesteak is an iconic sandwich that originated in Philadelphia, Pennsylvania, in the early 20th century. It is believed that the sandwich was created by Philadelphians Pat and Harry Olivieri, who originally owned a hot dog stand and decided to make a new sandwich using chopped beef and grilled onions. The exact story behind its creation is debated, but the Philly Cheesesteak has since become a beloved culinary tradition in the city and beyond.
The classic Philly Cheesesteak consists of thinly sliced pieces of beefsteak, typically ribeye, grilled onions, and melted cheese, all served in a long hoagie roll. The choice of cheese is a matter of much debate among Philly Cheesesteak enthusiasts. Some swear by Cheez Whiz, a processed cheese product that adds a creamy, gooey texture to the sandwich. Others prefer the more traditional provolone, a legit Italian cheese that is often available as an alternative in many establishments.
There are also those who prefer American cheese, which was first added to the sandwich by "Cocky Joe" Lorenza, a manager at the Ridge Avenue location of Pat's restaurant in 1951. American cheese adds a gooeyness that is essential to the sandwich, according to some. Others may opt for more upscale options like truffled Brie or cheddar, which is a natural step up from American cheese in terms of flavour and quality.
Regardless of the cheese used, the Philly Cheesesteak is a messy, flavourful, and iconic sandwich that has become a symbol of Philadelphia's culinary culture. It is a sandwich that is deeply loved by both locals and visitors alike, and its popularity has spread far beyond the city of its origin. The Philly Cheesesteak is a true American classic that continues to satisfy hungry customers all over the world.
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Frequently asked questions
The most commonly used cheeses are American cheese, provolone, and Cheez Whiz.
According to Pat's son Herb Olivieri, American cheese was first added by "Cocky Joe" Lorenza in 1951. However, other family members claim it was provolone.
Jeff Roberts, author of the “Atlas of American Artisan Cheese”, suggests cheddar as an upscale option. Madame Fromage, Tenaya Darlington, recommends truffled Brie for something lavish.
Folding and melting provolone directly into the cooked steak adds flavor and acts as a binder to hold the thinly sliced meat together.
Sarah Wilkins, a native Philadelphian, recommends Cheez Whiz for a messier Philly Cheesesteak.
