The Philly cheesesteak. Just the name conjures images of sizzling steak, onions, and melted cheese cascading from a long roll. It’s a Philadelphia icon, a culinary symbol as deeply ingrained in the city’s identity as the Liberty Bell or the Eagles. But amidst the universal appeal, a debate rages: What constitutes an authentic Philly cheesesteak? And at the heart of that debate lies the golden, processed question: Does the original Philly cheesesteak have Cheese Whiz?
The Cheesesteak’s Humble Beginnings: The Pat’s King of Steaks Origin Story
To understand the Cheese Whiz controversy, we must first delve into the cheesesteak’s history. The story, as told by the Olivieri family, begins in the 1930s at Pat’s King of Steaks, founded by brothers Pat and Harry Olivieri. The prevailing narrative claims that Pat, initially selling hot dogs, decided to grill some thinly sliced beef on his hot dog grill for a change.
One day, a cab driver noticed the tempting aroma and requested a steak sandwich. Pat obliged, and the cabbie declared it a culinary masterpiece. Word spread, and soon Pat was inundated with requests for “steak sandwiches.”
Initially, these steak sandwiches were served plain, without cheese. However, the story goes that in the 1940s, a customer suggested adding provolone cheese. This marked the birth of the “cheesesteak,” although the precise date and identity of that pioneering cheese enthusiast remain lost to history.
This early iteration of the cheesesteak, featuring provolone, is important. It establishes that the original cheesesteak did not include Cheese Whiz. The cheese was added later, as a customer’s preference, using readily available provolone.
From Provolone to…Whiz? The Emergence of Cheese Whiz
So, when did Cheese Whiz enter the cheesesteak equation? The introduction of Cheese Whiz as a cheesesteak topping is generally attributed to the late 1950s or early 1960s. Several accounts suggest that Pat’s King of Steaks began offering Cheese Whiz as an alternative to provolone, catering to evolving tastes and preferences.
The allure of Cheese Whiz likely stemmed from its convenience (easy to melt and apply), its distinctive tangy flavor, and its appealing, almost artificial, golden hue. It quickly gained popularity, becoming a staple option alongside provolone.
It’s important to note that other cheesesteak vendors also began offering Cheese Whiz around the same time, contributing to its widespread adoption. Cheese Whiz wasn’t exclusively a Pat’s King of Steaks innovation, but its popularity was undoubtedly amplified by its availability at the originator’s establishment.
The “Whiz Wit” and “Whiz Witout” Lexicon
The rise of Cheese Whiz also gave birth to the iconic cheesesteak ordering lingo. “Wit” and “Witout” refer to whether the cheesesteak should include onions. Thus, a “Whiz Wit” is a cheesesteak with Cheese Whiz and onions, while a “Whiz Witout” is a cheesesteak with Cheese Whiz but without onions.
This shorthand terminology reflects the cheesesteak’s deeply ingrained cultural significance in Philadelphia. Ordering a cheesesteak is more than just requesting food; it’s participating in a local ritual, a linguistic dance that reinforces a shared identity.
Defining “Original”: A Matter of Interpretation
The core of the debate lies in the definition of “original.” Does “original” refer to the very first steak sandwich, before the addition of any cheese? Or does it encompass the cheesesteak’s early evolution, including the addition of provolone?
If we adhere strictly to the historical timeline, the original cheesesteak was indeed made with provolone, not Cheese Whiz. Cheese Whiz came later, as an alternative topping that gained significant popularity.
However, language evolves, and meanings shift over time. For many Philadelphians, the “original” cheesesteak might now be synonymous with the cheesesteak they grew up eating, which could very well be a “Whiz Wit.”
Authenticity vs. Preference: The Subjectivity of Taste
Ultimately, the “original” cheesesteak is a subjective concept, influenced by personal preference and regional variations. While historical evidence suggests provolone as the initial cheese choice, the widespread adoption of Cheese Whiz has blurred the lines.
The most crucial point is that there is no single, universally accepted definition of an “authentic” Philly cheesesteak. What constitutes authenticity is a matter of personal opinion, shaped by individual experiences and culinary biases.
Some purists insist on provolone as the only acceptable cheese, while others embrace Cheese Whiz as an integral part of the cheesesteak experience. Still others might prefer American cheese, another common option.
Beyond Cheese: The Steak, the Roll, and the Onions
While the cheese debate dominates the conversation, other elements contribute to the overall cheesesteak experience. The quality of the steak, the type of roll, and the preparation of the onions all play crucial roles.
The steak should be thinly sliced, preferably ribeye, and grilled to tender perfection. The roll, often an Amoroso’s roll, should be sturdy enough to hold the generous filling yet soft enough to bite into easily.
The onions, whether chopped and grilled alongside the steak or served raw on top, add another layer of flavor and texture. Some prefer them caramelized, while others opt for a more subtle, slightly crunchy texture.
Cheese Whiz: A Love-Hate Relationship
Cheese Whiz evokes strong emotions. Some view it as a sacrilege, a processed abomination that detracts from the cheesesteak’s potential. They argue that its artificial flavor and texture undermine the quality of the other ingredients.
Others embrace Cheese Whiz as a quintessential element of the Philly cheesesteak experience. They appreciate its tangy flavor, its creamy texture, and its nostalgic appeal. For them, a cheesesteak without Cheese Whiz is simply incomplete.
The ambivalence surrounding Cheese Whiz is a reflection of the cheesesteak’s complex cultural significance. It represents both tradition and innovation, authenticity and adaptation.
The Tourist Trap vs. The Local Favorite
The Cheese Whiz debate also intersects with the issue of tourism. Some argue that the “Whiz Wit” has become a tourist trap, a caricature of the “real” Philly cheesesteak. They contend that many cheesesteak vendors prioritize Cheese Whiz to cater to tourists seeking a novelty experience rather than an authentic culinary tradition.
While it’s true that Cheese Whiz is popular among tourists, it’s also a beloved choice among many Philadelphians. To dismiss it as merely a tourist gimmick is to ignore its enduring appeal and its role in the cheesesteak’s evolution.
Ultimately, whether one prefers Cheese Whiz or provolone, the Philly cheesesteak remains a culinary icon, a testament to Philadelphia’s rich history and its enduring spirit of innovation. The best cheesesteak is, undoubtedly, the one you enjoy the most.
The Cheesesteak Landscape Today: Options Galore
Today, the Philly cheesesteak landscape is diverse and dynamic. From the traditional stalwarts like Pat’s and Geno’s to newer, more experimental establishments, there’s a cheesesteak to suit every taste.
While Cheese Whiz remains a popular option, provolone, American cheese, and even more artisanal cheeses are readily available. Many cheesesteak vendors also offer variations on the classic formula, incorporating different meats, vegetables, and sauces.
The cheesesteak has transcended its humble origins, becoming a canvas for culinary creativity and a symbol of Philadelphia’s ever-evolving food scene. Whether you’re a purist or an innovator, there’s a cheesesteak out there waiting to be discovered.
Making Your Own Cheesesteak: A Culinary Adventure
For those who can’t make it to Philadelphia, recreating the cheesesteak experience at home can be a rewarding culinary adventure. While the ingredients and techniques may vary slightly, the fundamental principles remain the same: high-quality steak, a sturdy roll, and your choice of cheese.
Experimenting with different cheeses, onions, and seasonings can be a fun way to personalize your cheesesteak and discover your own perfect combination. Don’t be afraid to try new things and adapt the recipe to your own preferences.
Ultimately, the goal is to create a cheesesteak that is both delicious and satisfying, a tribute to Philadelphia’s iconic culinary creation.
Conclusion: The Legacy of the Cheesesteak
The Philly cheesesteak’s enduring popularity is a testament to its simple yet satisfying appeal. From its humble beginnings as a plain steak sandwich to its current status as a global culinary icon, the cheesesteak has undergone numerous transformations.
The Cheese Whiz debate is just one facet of the cheesesteak’s complex history and its enduring cultural significance. Whether you prefer it with Whiz or without, the Philly cheesesteak remains a symbol of Philadelphia’s culinary heritage and its vibrant spirit.
So, does the original Philly cheesesteak have Cheese Whiz? Historically, no. But culturally, the answer is far more nuanced and subjective. It’s a question that continues to be debated, discussed, and ultimately, decided by each individual bite. The legacy of the cheesesteak is one of tradition, innovation, and ultimately, personal preference. And that’s what makes it so special.
FAQ 1: What is the “original” Philly cheesesteak, and who invented it?
The generally accepted origin story of the Philly cheesesteak begins in the early 1930s with brothers Pat and Harry Olivieri. They were hot dog vendors who, one day, decided to grill some thinly sliced beef and put it on an Italian roll. Legend has it that a taxi driver spotted their creation and suggested they sell it instead of hot dogs, which led to the birth of Pat’s King of Steaks.
This initial sandwich was simply steak and onions, without cheese. It wasn’t until later, in the 1940s, that cheese was introduced at Pat’s, reportedly by a manager named Joe Lorenza. He added provolone cheese to the sandwich, forever changing the cheesesteak landscape and setting the stage for the ongoing debate about cheese options.
FAQ 2: Was Cheese Whiz originally used on the Philly cheesesteak?
No, Cheese Whiz was not the original cheese option offered on a Philly cheesesteak. The initial cheesesteak was served without cheese, and when cheese was first introduced, provolone was the cheese of choice. This predates the invention and widespread availability of Cheese Whiz.
Cheese Whiz gained popularity as a cheesesteak topping later in the 1950s and 1960s. Its appeal lies in its melty texture, distinct flavor, and ease of application. While not original, it has become a highly sought-after and iconic part of the cheesesteak experience for many.
FAQ 3: Why is Cheese Whiz so popular on Philly cheesesteaks?
Cheese Whiz provides a uniquely smooth, gooey, and slightly tangy flavor that complements the savory steak and onions. Unlike sliced cheeses, it melts evenly and coats the meat, preventing dryness. This creates a satisfying and consistent texture in every bite. Its artificial, processed flavor also appeals to some, offering a distinctive taste that many associate with the “authentic” Philly cheesesteak experience.
Beyond taste and texture, Cheese Whiz is convenient for vendors. It’s easy to apply quickly and uniformly, helping to maintain efficiency during busy periods. This convenience, combined with its popularity among customers, has solidified its place as a staple option at many cheesesteak establishments.
FAQ 4: What are the other cheese options available for a Philly cheesesteak?
While Cheese Whiz often steals the spotlight, provolone remains a classic and widely available choice. Provolone offers a sharper, more traditional Italian cheese flavor that some prefer over the processed taste of Whiz. Its creamy texture also complements the steak nicely.
American cheese is another common option, known for its mild flavor and smooth melting properties. Other, less common, options can include mozzarella, Swiss, and even cheddar, depending on the establishment. Ultimately, the choice of cheese is a matter of personal preference.
FAQ 5: Is a cheesesteak with Cheese Whiz considered more “authentic” than one with provolone?
The notion of authenticity is subjective and depends on who you ask. Purists might argue that the original cheesesteak was without cheese or with provolone, making those options more authentic. However, the widespread popularity and long history of Cheese Whiz on cheesesteaks have cemented its place in Philadelphia’s culinary culture.
For many Philadelphians and visitors alike, a cheesesteak with Cheese Whiz represents an iconic and quintessential part of the cheesesteak experience. While not original, its prevalence has made it, in the eyes of many, a legitimate and beloved part of the cheesesteak tradition.
FAQ 6: Where can I find the “best” Philly cheesesteak with Cheese Whiz?
The “best” cheesesteak is a matter of personal taste. Pat’s King of Steaks and Geno’s Steaks are two famous, long-standing establishments that serve cheesesteaks with Cheese Whiz and are often considered tourist destinations. Jim’s Steaks on South Street is another popular spot with a devoted following.
Beyond these iconic spots, numerous smaller cheesesteak shops throughout Philadelphia offer excellent versions with Cheese Whiz. Exploring different locations and trying various cheesesteaks is the best way to discover your own personal favorite. Don’t be afraid to venture off the beaten path and ask locals for their recommendations.
FAQ 7: Can I order a Philly cheesesteak “wit” or “witout?” What does that mean?
Ordering a cheesesteak “wit” or “witout” refers to whether or not you want onions on your sandwich. “Wit” means you want onions, while “witout” means you want it without onions. This is a common shorthand used at many cheesesteak establishments in Philadelphia.
Understanding this terminology ensures you get your cheesesteak exactly as you desire. So, if you want a cheesesteak with Cheese Whiz and onions, you would order “Whiz wit.” If you prefer it without onions, you’d order “Whiz witout.”