The Philadelphia cheese steak. Just the name conjures up images of sizzling onions, melted cheese, and tender beef, all nestled in a soft roll. But this seemingly simple sandwich boasts a rich history and a surprising amount of regional variation. This article will explore everything from the cheese steak's origins to the ongoing debate about the "best" way to make one, answering some frequently asked questions along the way.
What Makes a Philadelphia Cheese Steak Authentic?
Authenticity is a hotly debated topic in the cheese steak world. While there's no single, universally accepted definition, several key elements typically define a true Philadelphia cheese steak:
- The Meat: Thinly sliced ribeye steak is the traditional choice. The cut is crucial; it's the perfect balance of tenderness and chewiness, allowing it to cook quickly and evenly on the griddle.
- The Cheese: While provolone is the classic choice, Cheez Whiz has become a surprisingly popular (and controversial!) alternative. Other cheeses, like American or Swiss, are sometimes used, but they stray from the traditional approach.
- The Onions: Usually sautéed until caramelized, adding a sweetness and depth of flavor that complements the steak. Some places offer "wit" (with onions) or "witout" (without onions).
- The Roll: A long, soft roll, often seeded, provides the perfect vessel for all the delicious ingredients. The roll should be sturdy enough to hold everything without falling apart.
- The Preparation: The steak is typically cooked on a flat-top griddle, allowing for quick cooking and a nice sear. The meat and onions are usually combined on the griddle before being placed in the roll.
What's the Difference Between a Cheese Steak and a Cheesesteak?
This is a surprisingly common question! While both refer to the same sandwich, "cheesesteak" is the more common spelling, particularly outside of Philadelphia. However, locals often use "cheese steak," reflecting a preference for the more straightforward spelling. There's no functional difference between the two terms.
What Kind of Cheese is Traditionally Used on a Philadelphia Cheese Steak?
Traditionally, provolone cheese is the star of the show on a Philadelphia cheese steak. Its slightly salty, slightly sharp flavor complements the richness of the steak and the sweetness of the caramelized onions.
Where Did the Philadelphia Cheese Steak Originate?
The exact origins of the Philadelphia cheese steak are shrouded in some mystery, with several competing claims. However, most accounts point to the early to mid-20th century, with various vendors around Philadelphia vying for credit as the originator. Pat Olivieri is often credited with popularizing the sandwich after setting up a hot dog stand in the 1930s that eventually transitioned to cheese steaks.
Is Cheez Whiz Authentic on a Philly Cheesesteak?
This is perhaps the most contentious question in the cheese steak world. While purists might scoff at the use of Cheez Whiz, its popularity is undeniable, particularly among locals. Many consider it an integral part of the Philly experience, even if it's not the traditional choice. Ultimately, the "authenticity" of Cheez Whiz is a matter of personal preference.
What's the Best Way to Eat a Philadelphia Cheese Steak?
There's no single "best" way. Some people prefer to eat it folded in half, while others enjoy it unwrapped. The crucial element is enjoying the explosion of flavor and textures!
Conclusion
The Philadelphia cheese steak is more than just a sandwich; it's a cultural icon. Its simple ingredients, combined with the passionate debates surrounding its preparation, make it a truly unique culinary experience. Whether you prefer provolone or Cheez Whiz, "wit" or "witout," the important thing is to savor this Philly staple.
