Kamil Perry
The original Philly cheesesteak, a beloved culinary icon from Philadelphia, traces its roots back to the 1930s when Pat Olivieri, a hot dog vendor, experimented by grilling beef and serving it on an Italian roll. The dish gained popularity when Olivieri’s brother, Harry, suggested adding cheese to the mix, typically Cheez Whiz, provolone, or American cheese. The core ingredients of the classic Philly cheesesteak remain simple yet iconic: thinly sliced ribeye steak, melted cheese, and a hoagie roll. Optional additions like grilled onions, peppers, or mushrooms have become common, but the original recipe focused on the harmonious combination of tender steak and gooey cheese, creating a sandwich that has become a symbol of Philadelphia’s rich food culture.
| Characteristics | Values |
|---|---|
| Meat | Thinly sliced ribeye steak |
| Bread | Amoroso's Italian roll or similar soft hoagie roll |
| Cheese | Provolone (traditional), Cheez Whiz (popular alternative), or American cheese |
| Onions | Sautéed onions (optional but common) |
| Peppers | Bell peppers (optional) |
| Seasoning | Salt and pepper to taste |
| Cooking Method | Grilled or sautéed on a flat-top griddle |
| Assembly | Meat and cheese (and optional onions/peppers) placed on the roll |
| Origin | Pat's King of Steaks and Geno's Steaks in Philadelphia, PA |
| Year Introduced | 1930 (claimed by Pat's King of Steaks) |
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What You'll Learn
- Bread Type: Amoroso rolls are the traditional choice for an authentic Philly cheesesteak sandwich
- Meat Cut: Thinly sliced ribeye steak is the classic meat used in the original recipe
- Cheese Options: Provolone, American, or Cheez Whiz are the typical cheese options for the sandwich
- Onion Preparation: Sautéed onions are a common addition, though not part of the original ingredients
- No Bell Peppers: Contrary to popular belief, bell peppers were not in the original recipe
Bread Type: Amoroso rolls are the traditional choice for an authentic Philly cheesesteak sandwich
The foundation of any great Philly cheesesteak lies not just in its meat and cheese but in the bread that cradles it. Amoroso rolls, a Philadelphia institution since 1904, are the traditional and undisputed choice for an authentic experience. Their distinctive texture—crisp on the outside, yet soft and airy within—provides the perfect contrast to the hearty filling. This balance ensures the sandwich holds together without becoming soggy, a common pitfall with lesser breads.
To achieve the classic Philly cheesesteak, start by selecting fresh Amoroso rolls. Slice them horizontally, leaving a hinge intact to maintain structural integrity. Lightly toast the interior to enhance crunch and prevent moisture absorption. This step is crucial, as the rolls’ ability to withstand the juices from the steak and melted cheese is what sets them apart. Avoid over-toasting, as it can make the bread too hard and detract from the overall texture.
While Amoroso rolls are the gold standard, their availability outside Philadelphia can be limited. If you cannot source them, seek a similar hoagie or sub roll with a thin, crispy crust and a light, airy crumb. Avoid thick, doughy breads or those with a dense texture, as they will overpower the delicate flavors of the cheesesteak. Remember, the bread should complement, not compete with, the filling.
For the purist, no substitute truly compares to Amoroso rolls. Their unique baking process, which includes a steam injection for a glossy exterior, creates a roll that is both sturdy and tender. This makes them ideal for holding the thinly sliced steak, melted cheese (traditionally Cheez Whiz, provolone, or American), and optional onions and peppers. The result is a sandwich that is not just a meal but a piece of Philadelphia’s culinary heritage.
In conclusion, while the debate over cheese and toppings may rage on, the choice of bread is clear: Amoroso rolls are non-negotiable for an authentic Philly cheesesteak. Their texture, durability, and historical significance make them the cornerstone of this iconic sandwich. Whether you’re a native Philadelphian or a curious food enthusiast, using Amoroso rolls is the first step toward mastering this classic dish.
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Meat Cut: Thinly sliced ribeye steak is the classic meat used in the original recipe
The original Philly cheesesteak, a culinary icon born in Philadelphia, owes much of its legendary status to the choice of meat: thinly sliced ribeye steak. This cut is not just a preference but a cornerstone of the sandwich’s identity. Ribeye’s marbling—the flecks of fat within the muscle—melts during cooking, infusing the meat with richness and moisture that leaner cuts cannot replicate. When sliced paper-thin, ribeye cooks quickly on a hot griddle, achieving a tender yet slightly caramelized texture that pairs perfectly with melted cheese and a soft roll. This is no accident; it’s the result of decades of refinement by Pat and Harry Olivieri, the sandwich’s inventors, who understood that ribeye’s fat content and flavor profile were unmatched for this purpose.
Selecting the right ribeye is crucial for authenticity. Look for a well-marbled cut, ideally USDA Choice or Prime, and ensure it’s frozen slightly before slicing to achieve the necessary thinness. If slicing at home, aim for pieces no thicker than 1/16 of an inch—this ensures the meat cooks evenly and integrates seamlessly with the other ingredients. For those without access to a meat slicer, many butchers or grocery stores will slice ribeye to order. Avoid substituting with sirloin or round steak; while they may be leaner, they lack the fat content that makes ribeye the gold standard for a cheesesteak.
Cooking the ribeye properly is equally important. Preheat a griddle or large skillet to medium-high heat, add the sliced meat in a single layer, and break it apart with a spatula as it cooks. The goal is to achieve a fine, almost shredded texture, not large chunks. Seasoning should be minimal—salt and pepper are traditional, allowing the meat’s natural flavor to shine. Overcooking is a common mistake; ribeye should be cooked just until browned, typically 2–3 minutes, to retain its juiciness.
Comparing ribeye to other cuts highlights its superiority in this application. While chicken or pork have their place in modern variations, they lack the depth of flavor and mouthfeel that ribeye provides. Even within beef cuts, flank steak or skirt steak, though popular in other dishes, tend to be tougher and less forgiving when sliced thinly. Ribeye’s balance of tenderness and fat ensures every bite of the cheesesteak is consistently satisfying, making it the undisputed champion of the original recipe.
In conclusion, the thinly sliced ribeye steak is not just an ingredient in the original Philly cheesesteak—it’s the soul of the sandwich. Its marbling, texture, and flavor profile are irreplaceable, and mastering its selection and preparation is key to recreating this classic. Whether you’re a home cook or a professional chef, honoring this tradition ensures your cheesesteak remains true to its Philadelphia roots.
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Cheese Options: Provolone, American, or Cheez Whiz are the typical cheese options for the sandwich
The original Philly cheesesteak, born in the 1930s at Pat’s King of Steaks in Philadelphia, sparked a debate that continues today: which cheese reigns supreme? While the classic recipe called for thinly sliced beef and onions on a hoagie roll, the cheese choice was—and remains—a matter of fierce loyalty. Three contenders dominate the field: provolone, American, and Cheez Whiz. Each brings a distinct flavor, texture, and cultural significance to the iconic sandwich.
Provolone stands as the choice for purists. This aged Italian cheese melts smoothly, offering a sharp, nutty flavor that complements the richness of the steak without overwhelming it. Its semi-hard texture ensures it doesn’t dominate the sandwich’s structure, allowing the meat to remain the star. For a classic experience, opt for provolone when you want a cheesesteak that nods to tradition. Pair it with grilled onions and peppers for a balanced bite.
American cheese, often dismissed as pedestrian, has its own merits. Its mild, creamy profile acts as a binder, melding the steak and bread into a cohesive unit. It melts effortlessly, creating a velvety texture that appeals to those who prefer a smoother, more uniform sandwich. American is the go-to for a nostalgic, no-frills cheesesteak, especially when you want the beef’s natural flavor to shine without competition. Keep it simple: steak, cheese, and a dash of salt.
Then there’s Cheez Whiz, the wildcard of the trio. Introduced to the cheesesteak scene by rival shop Geno’s Steaks, this processed cheese sauce divides opinions. Its tangy, almost savory-sweet flavor and gooey consistency add a bold, modern twist to the sandwich. Cheez Whiz is for the adventurous eater, someone who embraces the messy, indulgent side of comfort food. Pro tip: ask for extra napkins—this option is not for the faint of heart.
Choosing the right cheese depends on your preference for flavor, texture, and authenticity. Provolone leans traditional, American keeps it classic, and Cheez Whiz pushes boundaries. Whichever you pick, remember: the cheese isn’t just a topping—it’s a statement.
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Onion Preparation: Sautéed onions are a common addition, though not part of the original ingredients
The original Philly cheesesteak, as crafted by Pat and Harry Olivieri in the 1930s, was a simple affair: thinly sliced beef on a hoagie roll. No cheese, no onions—just meat and bread. Yet, over time, sautéed onions have become a beloved addition, transforming the sandwich into a more complex, savory experience. This evolution raises the question: how does one prepare onions to complement, rather than overpower, the delicate balance of flavors in a cheesesteak?
Technique Matters: Mastering the Sauté
To achieve the ideal sautéed onion for a cheesesteak, start by slicing yellow onions into thin, uniform strips. Heat a tablespoon of neutral oil (such as canola or vegetable) in a skillet over medium heat. Add the onions and cook, stirring occasionally, for 10–15 minutes. The goal is a soft, translucent texture with golden-brown edges—not caramelized, which can introduce a sweetness that competes with the beef. For added depth, incorporate a pinch of salt and a dash of Worcestershire sauce halfway through cooking to enhance umami without overwhelming the dish.
The Role of Onions: Complement, Don’t Dominate
While sautéed onions add a moist, slightly sweet counterpoint to the rich beef and melted cheese, their inclusion is a matter of personal preference. Traditionalists argue that onions detract from the purity of the Olivieri brothers’ original vision. However, when prepared correctly, they serve as a bridge between the meat and cheese, adding texture and flavor without stealing the show. The key is restraint—use no more than a quarter-cup of cooked onions per sandwich to maintain balance.
Regional Variations: A Study in Customization
In Philadelphia, the inclusion of onions is often a point of pride for local shops, each with its own twist. Some prefer raw onions for a crisp, sharp bite, while others opt for grilled or caramelized versions. Sautéed onions, however, strike a middle ground, offering tenderness without the raw edge or the cloying sweetness of caramelization. This method aligns with the cheesesteak’s working-class roots, where simplicity and affordability were paramount, yet allows for a touch of sophistication.
Practical Tips for Home Cooks
For those recreating the Philly cheesesteak at home, consider sautéing onions in the same pan used for the beef to absorb residual flavors. If time is a constraint, pre-cook a large batch of onions and store them in the refrigerator for up to three days. When assembling the sandwich, layer the onions beneath the cheese to ensure even distribution and prevent sogginess. Finally, experiment with onion varieties—sweet onions like Vidalia can add a milder flavor, while red onions introduce a subtle tang.
In the end, sautéed onions are a testament to the cheesesteak’s adaptability. While not part of the original recipe, they exemplify how a simple addition can elevate a classic without erasing its essence. Whether you’re a purist or a modernist, mastering onion preparation ensures your cheesesteak remains a harmonious blend of tradition and innovation.
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No Bell Peppers: Contrary to popular belief, bell peppers were not in the original recipe
The original Philly cheesesteak, a culinary icon born in the 1930s, is often misrepresented in modern interpretations. One of the most common deviations from the classic recipe is the inclusion of bell peppers. While colorful and flavorful, these vegetables were not part of the original creation by Pat and Harry Olivieri. This fact might come as a surprise to many, as bell peppers have become a staple in numerous cheesesteak variations served across the country.
A Historical Perspective:
The Olivieri brothers, credited with inventing the Philly cheesesteak, initially served a simple yet delicious combination of thinly sliced beef, grilled onions, and melted cheese on a hoagie roll. This no-frills approach was a hit with their customers, who appreciated the focus on high-quality ingredients and the perfect balance of flavors. Over time, as the sandwich gained popularity and spread beyond its Philadelphia roots, chefs and home cooks alike began experimenting with additional toppings, leading to the bell pepper's unauthorized entry into the cheesesteak realm.
The Case Against Bell Peppers:
From a traditionalist's viewpoint, adding bell peppers to a Philly cheesesteak is akin to putting pineapple on pizza—a controversial move that sparks debate among purists. The original recipe's beauty lies in its simplicity, allowing the beef and cheese to shine without competing flavors. Bell peppers, with their distinct taste and texture, can overpower the delicate balance, especially when not properly cooked. Moreover, the moisture content of bell peppers can make the sandwich soggy, detracting from the desired contrast between the crispy roll and juicy meat.
Preserving Authenticity:
For those seeking an authentic Philly cheesesteak experience, it's essential to respect the original ingredients. Here's a simple guide to achieving cheesesteak purity:
- Meat: Start with thinly sliced ribeye, the cut of choice for its marbling and flavor.
- Onions: Sauté sliced onions until caramelized, adding a touch of sweetness.
- Cheese: Opt for Cheez Whiz, provolone, or American cheese, the traditional options.
- Roll: Choose a fresh, crusty hoagie roll to hold the ingredients together.
By adhering to these guidelines and omitting bell peppers, you'll create a cheesesteak that pays homage to its Philadelphia roots, offering a taste of history with every bite. This approach not only honors the Olivieri brothers' legacy but also provides a benchmark for evaluating the countless cheesesteak variations that have emerged over the decades.
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Frequently asked questions
The original Philly cheesesteak, created by Pat and Harry Olivieri in the 1930s, consisted of thinly sliced beef, grilled onions, and American cheese on an Italian roll.
Yes, the original Philly cheesesteak included cheese, specifically American cheese, though the cheese was added later by a cab driver who suggested it to the Olivieri brothers.
No, peppers were not part of the original Philly cheesesteak. The classic version only included thinly sliced beef, grilled onions, American cheese, and an Italian roll.
