The cheesesteak. It’s an American icon, a culinary staple, and a source of endless debate, especially when you start throwing around the term “Philly cheesesteak.” Is there a difference? Does location alone dictate the name? Are we just splitting hairs over a delicious, meaty sandwich?
The short answer is: yes and no. There’s a generally accepted understanding of what constitutes a “Philly cheesesteak,” rooted in its origin and preparation in Philadelphia. However, the line can blur when you leave the city limits. Let’s delve deep into the saucy, cheesy, and meaty details to unravel the mystery.
The Birth of a Legend: The Philly Cheesesteak Origin Story
To understand the difference, we need to go back to the beginning. The cheesesteak’s history is inextricably linked to Philadelphia. As the story goes, in the early 1930s, brothers Pat and Harry Olivieri, who owned a hot dog stand, decided to grill some thinly sliced beef on their grill. A cab driver caught a whiff and asked for one. He loved it. And the rest, as they say, is history.
Initially, it was just steak in a roll. No cheese. That came later. Legend has it that, in the 1940s, a manager at Pat’s King of Steaks, Joe Lorenza, decided to add provolone to the steak, and the cheesesteak was born. This cemented Pat’s King of Steaks as the originator of the Philly cheesesteak, a title they proudly hold to this day.
The key takeaway here is the cheesesteak’s Philadelphia roots are essential to its identity. This singular origin defines much of what people expect when they order a “Philly cheesesteak.” It’s not just any steak sandwich with cheese; it’s a specific iteration tied to a specific place.
Deconstructing the Philly Cheesesteak: The Essential Ingredients
What exactly makes a Philly cheesesteak a Philly cheesesteak? It boils down to a few key components, and while variations exist, deviating too far from the core ingredients can lead to a sandwich that’s just a cheesesteak, not a Philly cheesesteak.
The Roll: A Foundation of Flavor
The roll is arguably as important as the steak itself. A proper Philly cheesesteak requires a sturdy, slightly crusty Italian roll. It needs to be able to hold the weight of the steak, cheese, and onions without falling apart, and it should have a soft interior to soak up all the delicious juices. A good roll provides both texture and flavor, complementing the savory filling.
Think Amoroso’s rolls. These are practically synonymous with Philly cheesesteaks. They are soft, slightly chewy, and have a subtle sweetness that balances the richness of the steak and cheese. While other bakeries exist, Amoroso’s is often considered the gold standard.
The Steak: Thinly Sliced Perfection
The steak in a Philly cheesesteak isn’t just any steak. It’s typically ribeye or top round, thinly sliced (often shaved) and quickly grilled. The thinness is crucial because it allows the steak to cook quickly and evenly, developing a flavorful crust while remaining tender.
The steak is usually chopped on the grill using spatulas. This chopping helps to break down the meat and allows the cheese to melt more evenly throughout. Some places offer “whole steak,” meaning the steak is not chopped. This is a matter of preference, but chopped is more traditional.
Seasoning is usually kept simple: salt, pepper, and maybe a little garlic powder. The focus is on the quality of the beef and the cooking technique.
The Cheese: The Sticky Glue That Binds It All Together
The cheese is where personal preferences often come into play, but traditionally, there are three main contenders:
- Provolone: This is the classic choice, offering a mild, slightly tangy flavor and a good melt. Many Philadelphians swear by provolone as the only acceptable cheese.
- American cheese: A smooth, creamy cheese that melts beautifully and adds a distinct richness. It’s a popular choice for those who prefer a milder flavor.
- Cheese Whiz: This is the most controversial option but also the most iconic. Cheese Whiz, with its distinct processed cheese flavor and bright orange color, is a love-it-or-hate-it proposition. However, for many, it’s the defining characteristic of a true Philly cheesesteak.
The cheese is generously applied to the chopped steak on the grill, allowing it to melt and create a gooey, cheesy blanket that holds everything together. The choice of cheese often sparks heated debates among cheesesteak aficionados.
The Onions: A Sweet and Savory Complement
Onions, typically sautéed, are a standard addition to a Philly cheesesteak. They add a touch of sweetness and a textural contrast to the steak and cheese. They are usually cooked until softened and slightly caramelized.
The key is not to overcook the onions. They should still have a bit of bite to them. The sweetness of the onions balances the savory richness of the steak and cheese.
While onions are considered standard, they are not mandatory. Ordering a cheesesteak “wit” means you want it with onions, while “witout” means you want it without.
Beyond Philadelphia: When Does a Cheesesteak Become Just a Cheesesteak?
Outside of Philadelphia, the definition of a cheesesteak becomes much more fluid. While many restaurants attempt to replicate the “Philly cheesesteak” experience, the results can vary widely. This is where the distinction between a “cheesesteak” and a “Philly cheesesteak” becomes more apparent.
The primary difference lies in authenticity and adherence to the traditional ingredients and preparation methods. A cheesesteak outside of Philadelphia might use a different type of roll, different cut of steak, different cheese, or different toppings. It might be seasoned differently or cooked in a different way.
For example, a cheesesteak in another city might use a sub roll instead of an Amoroso’s roll. It might use ground beef instead of thinly sliced ribeye. It might use mozzarella cheese instead of provolone, American, or Whiz. It might include toppings like lettuce, tomato, or mayonnaise, which are considered sacrilege in Philadelphia.
The further you get from Philadelphia, the more likely you are to encounter these variations. While these sandwiches may still be delicious, they are no longer considered “Philly cheesesteaks” in the truest sense. They are simply cheesesteaks.
The Great Cheesesteak Debate: A Matter of Preference
Ultimately, the distinction between a cheesesteak and a Philly cheesesteak comes down to a matter of regional identity and personal preference. While some purists insist on strict adherence to the traditional ingredients and preparation methods, others are more open to experimentation and variations.
For many Philadelphians, the “Philly cheesesteak” is not just a sandwich; it’s a cultural icon. It’s a symbol of their city, their history, and their culinary heritage. They take pride in their cheesesteaks and are fiercely protective of their authenticity.
However, outside of Philadelphia, the term “cheesesteak” is often used more broadly to refer to any steak sandwich with cheese. This doesn’t necessarily mean that these sandwiches are inferior, just that they are different.
The “best” cheesesteak is subjective. Some people prefer provolone, while others swear by Whiz. Some people like onions, while others prefer them without. Some people like their cheesesteak plain, while others like to add toppings like hot peppers or ketchup (another controversial addition).
The key is to find a cheesesteak that you enjoy, regardless of whether it adheres to the traditional “Philly cheesesteak” definition. Explore different variations, experiment with different toppings, and discover your own perfect cheesesteak experience.
Key Differences Summarized
While the specifics can be debated endlessly, here’s a simple breakdown:
- Philly Cheesesteak: Thinly sliced ribeye or top round, provolone, American, or Whiz, sautéed onions (optional), on an Amoroso’s roll or similar Italian roll. Must originate from Philadelphia or adhere closely to the traditional preparation.
- Cheesesteak: A more general term for any steak sandwich with cheese. May use different types of steak, cheese, rolls, and toppings. Location is not a defining factor.
In essence, all Philly cheesesteaks are cheesesteaks, but not all cheesesteaks are Philly cheesesteaks. The distinction lies in the adherence to the specific ingredients, preparation methods, and, most importantly, the geographical and historical context of Philadelphia.
What exactly defines a “cheesesteak?”
A cheesesteak, in its most basic form, is a sandwich consisting of thinly sliced steak, typically ribeye or sirloin, cooked on a griddle and served on a long roll. While the inclusion of cheese is implied by the name, the specific type of cheese is not necessarily fixed, and additions like onions, peppers, and mushrooms are common but not mandatory for it to be considered a cheesesteak. The core defining characteristic is the combination of the steak and the roll.
The definition of a cheesesteak remains relatively broad, allowing for regional variations and personal preferences. It’s a popular sandwich across the United States and beyond, with countless interpretations and adaptations. As long as the foundational components of thinly sliced steak and a long roll are present, the sandwich generally falls under the category of “cheesesteak.”
How is a “Philly Cheesesteak” different from a regular cheesesteak?
A Philly Cheesesteak is a specific type of cheesesteak that adheres to a more rigid set of criteria, rooted in its origin from Philadelphia, Pennsylvania. It typically features thinly sliced ribeye steak, grilled onions (optional but often included), and melted cheese – traditionally either Cheez Whiz, provolone, or American cheese – all served on a long, crusty Italian roll. The choice of cheese is a key distinguishing factor.
The defining characteristic of a Philly Cheesesteak is not just the presence of steak and cheese, but also the type of cheese used and the roll on which it is served. While other additions might be tolerated, the core components – ribeye steak, onions (in many cases), the specified cheese options, and the specific type of roll – are essential to its identity as a Philly Cheesesteak. Anything deviating significantly from this recipe would be considered a cheesesteak, but not a specifically “Philly” one.
What are the most common cheese options for a Philly Cheesesteak, and why are they preferred?
The most common cheese options for a Philly Cheesesteak are Cheez Whiz, provolone, and American cheese. Cheez Whiz is a processed cheese sauce favored for its distinctive flavor and smooth, melty texture, which coats the steak evenly and creates a unique gooeyness. It is a truly iconic and popular choice that gives a unique taste to the sandwich.
Provolone offers a sharper, more traditional cheese flavor that appeals to those seeking a less processed taste. American cheese, known for its mild flavor and exceptional meltability, is another common choice, providing a creamy texture and blending well with the steak and onions. All of these are preferred due to their ability to melt well and complement the flavor of the steak.
Can you put other toppings besides onions on a Philly Cheesesteak?
While onions are a very common addition, and often considered essential by many, other toppings on a Philly Cheesesteak are typically seen as deviations from the traditional recipe. Things like bell peppers, mushrooms, or hot peppers are sometimes added, and those variations might be considered “cheesesteaks,” but not strictly “Philly Cheesesteaks.” Purists would argue against these additions.
Adding other toppings transforms the sandwich into a more generic cheesesteak, albeit inspired by the Philly version. Ultimately, it comes down to personal preference, but one must acknowledge that additional toppings move the sandwich away from being a classic representation of the Philly Cheesesteak.
What kind of roll is traditionally used for a Philly Cheesesteak?
The traditional roll for a Philly Cheesesteak is a long, crusty Italian roll, often sourced from local bakeries within Philadelphia. These rolls are typically around 12 inches in length and characterized by a slightly firm crust that holds up well to the juicy filling, while maintaining a soft interior for easy biting. The bread is essential to the experience.
The specific type of roll is crucial because it provides the structural integrity necessary to contain the abundant steak and cheese, preventing the sandwich from becoming soggy and falling apart. The roll’s crust offers a satisfying textural contrast to the tender steak and melted cheese, further enhancing the overall eating experience.
Why is the “Philly Cheesesteak” so closely associated with Philadelphia?
The Philly Cheesesteak is inextricably linked to Philadelphia because it originated there in the early 20th century. It is widely believed that the first cheesesteak was created by Pat and Harry Olivieri, who originally sold hot dogs at their stand near the Italian Market in South Philadelphia. The story goes that they experimented with grilled steak on a roll, and eventually cheese was added, leading to the birth of the iconic sandwich.
The cheesesteak’s popularity quickly grew within Philadelphia, and it has since become a culinary symbol of the city. Its association with Philadelphia is not just historical but also cultural, deeply embedded in the city’s identity and the collective culinary pride of its residents.
How do you order a Philly Cheesesteak like a local?
To order a Philly Cheesesteak like a local, it’s best to keep your order concise and use the proper terminology. First, specify your cheese choice: “Whiz,” “Provolone,” or “American.” Then, indicate whether you want onions (“wit”) or without onions (“witout”). A full order might sound like, “One Whiz wit” or “One Provolone witout.”
Understanding the abbreviated lingo demonstrates respect for the tradition and ensures your order is understood quickly and accurately. Mastering this simple terminology will make you feel more like a local and contribute to a smoother ordering experience at any cheesesteak establishment in Philadelphia.