The Authentic Cheesesteak: Ingredients And Toppings Guide

The classic cheesesteak is a sandwich made with thinly sliced steak, onions, and cheese. The steak is usually ribeye or top round, and the cheese is typically provolone or Cheez Whiz. The sandwich is served on a hoagie roll, which is long, soft, and slightly salted.

While the traditional cheesesteak contains just steak, onions, and cheese, it is often served with sautéed bell peppers and mushrooms on the West Coast. Some people also add garlic butter to the hoagie roll.

The best cut of beef for a cheesesteak

The cheesesteak is a sandwich that is native to Philadelphia, Pennsylvania. It is traditionally made with thinly sliced beefsteak and melted cheese in a long hoagie roll. The meat is usually sliced so thin that it cooks in a couple of minutes, and popular choices for the cut of beef reflect this.

The most popular cut of beef for cheesesteaks is ribeye, a well-marbled, tender steak that can be sliced thinly. However, ribeye can be expensive, so other options are often used. Top round is a classic choice, and although it is lean, it is still tender when cut against the grain. Flank steak is another option, but it is leaner and will need a little extra oil when cooking. Sirloin is a good choice if you are on a budget, and specifically, petite sirloin is a thinner cut that is still tender and requires a little less slicing.

When preparing your beef, it is a good idea to place it in the freezer for around 20-30 minutes to make it easier to slice thinly. You will also want a good, sharp knife to slice the steak as thinly as possible against the grain.

The best cheese for a cheesesteak

The cheesesteak is a sandwich with a rich history, originating in Philadelphia in the early 20th century. While there are many variations, the traditional cheesesteak uses thinly sliced rib-eye or top round steak, combined with melted cheese in a long hoagie roll. So, what is the best cheese for this iconic sandwich?

The answer to this question is hotly debated, with strong opinions on both sides. The two most popular choices are provolone and Cheez Whiz, each with their own distinct advantages. Provolone, especially the mild variety, is favoured by many for its sharp bite and authentic flavour. It is the cheese of choice for aficionados and is often recommended by restaurants in Philadelphia. Freezing the provolone beforehand can make it easier to slice thinly, which is key to a great cheesesteak.

On the other hand, Cheez Whiz, a shelf-stable cheese product, has gained a loyal following since its introduction in 1952. Its creamy, almost nacho cheese-like consistency has made it the top choice at famous cheesesteak establishments like Pat's, outselling the next favourite by a significant margin. Cheez Whiz is also favoured for its speed and ease of preparation, melting quickly over the steak and vegetables.

While provolone and Cheez Whiz dominate the discussion, other options are available. American cheese is a mild and melting choice, often used in Philadelphia and elsewhere. Cooper Sharp, a pasteurised process American cheese made from aged cheddar, is a newer option, offering a sharper, creamier taste. For those seeking a more intense flavour, aged provolone can be a good option, although it may be overpowering for some. Other less common choices include Swiss cheese and Velveeta-like cheese.

Ultimately, the best cheese for a cheesesteak is a matter of personal preference. Whether you opt for the classic provolone, the convenient and creamy Cheez Whiz, or one of the other alternatives, the key is to choose a cheese that melts well and complements the steak and other ingredients. So, experiment with different cheeses and find the one that makes your cheesesteak sandwich truly unforgettable.

The best type of bun for a cheesesteak

The cheesesteak is a sandwich with a rich history, originating in Philadelphia in the early 20th century. The story goes that Pat and Harry Olivieri invented the sandwich by serving chopped steak on an Italian roll in the 1930s. The cheesesteak has since become a popular regional fast food, with many variations springing up. But what is the best type of bun for this delicious sandwich?

Firstly, it is important to note that in Philadelphia, cheesesteaks are traditionally served on hoagie rolls. These rolls are long, soft, and slightly salted. The Amoroso roll is perhaps the most famous brand, known for its slightly chewy texture and ability to hold up to the robust filling. Outside of Philadelphia, submarine or "hero" rolls are also a great option for a delicious homemade cheesesteak.

When choosing a bun for your cheesesteak, it is crucial to consider the texture and freshness. The ideal bun should be lightly crispy on the outside, with a soft and airy inside. It should be sturdy enough to hold the filling without falling apart, but not so dense that it overwhelms the other ingredients. Freshness is also key; the bread should be warm and ideally baked the same day.

Some recipes suggest toasting the buns before adding the filling. This can be done by splitting the rolls, lightly buttering the inside, and placing them in a preheated oven for a few minutes until lightly golden. This adds a nice texture contrast to the sandwich and ensures the buns can withstand the warm ingredients.

In conclusion, the best bun for a cheesesteak is one that is fresh, white, and has a slightly crispy exterior with a soft and airy interior. The Amoroso roll is the classic choice, but any long hoagie or submarine roll will do. Toasting the bun is also a great option to add a bit of crunch and ensure it holds up to the filling.

What to serve with a cheesesteak

A cheesesteak is a hearty sandwich, so it can be served as a standalone dish. However, if you want to serve it as part of a meal, there are several classic sides that go well with it.

French fries are a popular choice, as are other picnic staples like coleslaw, potato salad, and potato chips. If you're looking for something more substantial, you could try a Philly Cheesesteak Slider, or serve the cheesesteak filling over cooked pasta.

If you're serving a cheesesteak to guests, you could make it a build-your-own situation, providing a variety of toppings and sides so that everyone can customize their sandwich. In addition to the toppings already mentioned, you could include:

• Grilled mushrooms
• Ketchup
• Hot sauce
• Salt and black pepper
• Sliced pickles
• Pizza sauce
• Mozzarella cheese
• Lettuce and tomato (if serving in a hoagie roll)

The history of the cheesesteak sandwich

The cheesesteak sandwich, also known as the Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese, is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. It is a popular regional fast food that originated in Philadelphia, Pennsylvania.

The cheesesteak was developed in the early 20th century, with some sources claiming that it was invented in the 1930s by brothers Pat and Harry Olivieri, who ran a hot dog stand near South Philadelphia's Italian Market. According to the story, the brothers wanted to offer new sandwiches, so they created a sandwich with grilled beef and onions in a toasted roll. A cab driver tried the sandwich and suggested they stop selling hot dogs and focus on this new sandwich. The brothers began selling their steak sandwiches at their hot dog stand, and they became so popular that Pat opened his own restaurant, Pat's King of Steaks, which still operates today.

The original sandwich did not include cheese. According to Pat Olivieri, provolone cheese was first added by "Cocky Joe" Lorenza, a manager at the Ridge Avenue location, in the 1940s. However, there is no documentary evidence to support this claim, and the cheesesteak may have been gradually developed by anonymous cooks.

Over time, the cheesesteak gained popularity and became a staple food item in Philadelphia. 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 in Philadelphia also began offering their own unique twists on the cheesesteak, incorporating new ingredients and flavors.

The meat traditionally used in cheesesteaks is thinly sliced rib-eye or top round, although other cuts of beef can also be used. The steak slices are quickly browned on a lightly oiled griddle at medium temperature and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat to melt, and the roll is placed on top. The mixture is scooped up and pressed into the roll, which is then cut in half.

Common additions to the cheesesteak include sautéed onions, grilled mushrooms, ketchup, hot sauce, salt, and black pepper. In Philadelphia, cheesesteaks are typically served on hoagie rolls, with Amoroso rolls being a popular choice for their crunchy exterior and soft bread inside.

The cheesesteak has since spread beyond Philadelphia, with many establishments outside the city offering their own versions, often referred to as "Philly cheesesteaks". Variations of the sandwich can be found at restaurants, food carts, fast-food chains, and even high-end restaurants.

Frequently asked questions