The Philly cheesesteak is more than just a sandwich—it’s a cultural icon. Its unique combination of thinly sliced beef, melted cheese, and a soft hoagie roll has made it a staple of Philadelphia cuisine. But what truly sets an authentic cheesesteak apart from the many imitators? Let's dive into the history, ingredients, and techniques that make this sandwich a standout.
The Philly cheesesteak originated in the 1930s when Pat Olivieri, a South Philly hot dog vendor, decided to switch things up and grill some thinly sliced beef instead. A passing cab driver asked for a taste, and soon word spread about this new, savory sandwich. Pat’s King of Steaks became a permanent fixture in Philadelphia, known for serving what would become one of the best cheesesteaks in town.
Grilled onions were part of the original recipe, but it wasn’t until the 1940s that provolone cheese was added, followed by Cheez Whiz in the 1950s. These additions cemented the cheesesteak's place as an iconic part of Philly's food culture.
At the heart of every authentic cheesesteak is thinly sliced ribeye steak. This cut of beef is tender and flavorful, making it perfect for quick cooking on a hot griddle. For the cheese, only three options are traditionally acceptable: American cheese, provolone cheese, or Cheez Whiz. These choices create a gooey, melty layer that elevates the steak sandwich from good to unforgettable.
The bread is just as crucial as the meat and cheese. An Amoroso roll or another soft hoagie roll from the Philadelphia area is the go-to for a true Philly cheesesteak. The roll should be sturdy enough to hold all the ingredients without falling apart but soft enough to soak up the juices from the steak.
Toppings can vary based on preference. Fried onions (known locally as "wit") are a must for many, while others enjoy the addition of hot peppers, sweet peppers, or grilled bell peppers for an extra kick. Some shops even offer mushrooms or pizza sauce to create variations like the pizza steak.
The secret to a great cheesesteak lies in the cooking technique. The steak must be thinly sliced and cooked on a hot griddle or skillet, allowing it to brown while staying juicy. Many cheesesteak shops also toss the meat with grilled onions and peppers directly on the grill for added flavor.
Once the steak is cooked, it’s topped with melted cheese. Whether you choose provolone, American cheese, or Cheez Whiz, the cheese should melt over the steak, creating that signature gooey texture. The mixture is then piled into a hoagie roll, making sure every bite is packed with flavor.
In Philadelphia, ordering a cheesesteak has its own language. Locals often use shorthand like “whiz wit” to indicate Cheez Whiz with onions, or “American witout” for American cheese without onions. Don’t be intimidated—just know your cheese and whether you want onions, and you’ll fit right in at any of Philly's top cheesesteak shops.
While the classic Philly cheesesteak remains a favorite, there are plenty of cheesesteak variations. The chicken cheesesteak swaps out the beef for chicken, while the pizza steak adds pizza sauce and melted provolone. Some restaurants even offer vegan versions or their own unique twists on the recipe.
Cheesesteak hoagies, which combine elements of a hoagie (lettuce and tomato) with the traditional cheesesteak, are another popular variation. Whatever your preference, there’s no wrong way to enjoy a cheesesteak—just as long as it’s served on a soft roll and packed with that classic Philly flavor.
A Philly cheesesteak is more than just a steak sandwich—it’s a symbol of Philadelphia and a must-try for anyone visiting the city. From its humble beginnings in the 1930s to its status as a beloved dish at restaurants across the Philadelphia area, the authentic cheesesteak is a testament to the power of simple, high-quality ingredients prepared with care. Whether you're enjoying a traditional ribeye steak version or trying a twist like the chicken cheesesteak, you're in for a delicious and unforgettable meal.