The Philly cheesesteak. Just the name conjures images of sizzling beef, melted cheese, and a warm, slightly crusty roll. It’s more than just a sandwich; it’s a Philadelphia icon, a culinary symbol of the city’s blue-collar roots and unapologetic approach to food. But what exactly goes into a traditional Philly cheesesteak? The answer, as with most things in life, is a little more nuanced than it appears. While the basic components are consistent, variations and personal preferences abound. This article will dissect the anatomy of a traditional Philly cheesesteak, exploring each element in detail and shedding light on the ongoing debates that keep this sandwich a topic of passionate discussion.
The Beef: The Heart of the Cheesesteak
The foundation of any respectable Philly cheesesteak is, of course, the beef. But not just any beef will do. The traditional choice is thinly sliced ribeye steak. This cut of beef is prized for its rich flavor, marbling (which contributes to its tenderness and juiciness), and ability to cook quickly.
The Slicing Technique
The key to a good cheesesteak is the thinness of the sliced beef. Traditionally, the ribeye is either sliced very thinly by hand or, more commonly these days, using a deli slicer. This thinness allows the beef to cook rapidly on the flat-top grill and develop a desirable crust. It also makes it easier to chop and integrate with the other ingredients.
The Cooking Process
On the flat-top grill, the thinly sliced ribeye is cooked quickly over high heat. As it cooks, it’s typically chopped with a spatula, breaking it down into smaller, manageable pieces. This chopping process not only ensures even cooking but also creates a desirable texture that is characteristic of a classic Philly cheesesteak.
Seasoning Considerations
While the ribeye itself has plenty of flavor, many cheesesteak cooks add a touch of seasoning to enhance the taste. Salt and pepper are the bare minimum, but some establishments use a proprietary blend of spices to give their cheesesteaks a unique flavor profile. Garlic powder and onion powder are common additions. The goal is to complement the flavor of the beef, not to overpower it.
The Cheese: The Creamy Crown Jewel
The cheese is arguably the most debated component of a Philly cheesesteak. Purists often argue for one particular type, while others embrace the freedom of choice. However, several cheeses are considered traditional and widely accepted.
Provolone: A Classic Choice
Provolone cheese is a very popular and often considered a traditional choice. It offers a mild, slightly tangy flavor that complements the richness of the ribeye. Its melting properties are also well-suited for cheesesteaks, creating a creamy and cohesive texture. Provolone is available in both mild and sharp varieties; mild provolone is the more common choice for cheesesteaks.
American Cheese: The Melty Master
Another popular and readily available option is American cheese. It’s known for its smooth, creamy melt and mild flavor. While some cheesesteak aficionados might scoff at the use of American cheese, its affordability and ease of use make it a common choice, especially in smaller establishments. White American cheese is often preferred for its neutral color, allowing the beef to remain the star of the show visually.
Cheese Whiz: The Controversial Contender
Perhaps the most controversial cheese option is Cheese Whiz. This processed cheese sauce is a polarizing choice. Some consider it an abomination, while others swear it’s the only way to truly experience a Philly cheesesteak. Its proponents appreciate its tangy, slightly artificial flavor and its ability to create a gooey, messy, and undeniably satisfying sandwich. If you ask for “Whiz wit” in Philadelphia, you’ll receive a cheesesteak with Cheese Whiz and onions.
Other Cheese Options
While provolone, American, and Cheese Whiz are the most traditional choices, other cheeses occasionally make an appearance. These might include mozzarella, Cooper sharp, or even pepper jack for those who like a little spice. However, these options are less common and generally not considered part of the classic Philly cheesesteak experience.
The Roll: The Supportive Structure
The roll is just as important as the beef and cheese. It needs to be sturdy enough to hold the generous filling without falling apart, yet soft enough to be easily bitten into. A good roll should also have a slightly crusty exterior, providing a textural contrast to the soft beef and melted cheese.
The Amoroso’s Roll: The Gold Standard
In Philadelphia, Amoroso’s rolls are often considered the gold standard for cheesesteaks. These long, slightly crusty rolls are specifically designed to hold the filling without becoming soggy. Their texture and flavor complement the other ingredients perfectly.
Alternative Roll Options
While Amoroso’s rolls are preferred, other similar rolls can also be used. These typically include Italian rolls or sub rolls with a similar texture and density. The key is to find a roll that is sturdy enough to hold the filling but not so dense that it becomes difficult to eat.
Roll Preparation
Before filling, the roll is often lightly toasted or warmed on the grill. This helps to prevent it from becoming soggy and adds a touch of crispness. Some cheesesteak cooks also butter the roll before toasting it, adding another layer of flavor.
Onions: The Optional Enhancement
Onions are a common addition to a Philly cheesesteak, but they are by no means mandatory. Whether or not to include onions is a matter of personal preference.
Types of Onions Used
Thinly sliced onions are the most common type used on a cheesesteak. These are typically sautéed on the flat-top grill until they are soft and slightly caramelized. White or yellow onions are generally preferred for their mild flavor.
The “Wit” Factor
In Philadelphia cheesesteak parlance, “wit” means “with onions,” while “witout” means “without onions.” So, if you want a cheesesteak with provolone and onions, you would order a “provolone wit.”
Other Toppings: Beyond the Traditional
While the classic Philly cheesesteak consists of beef, cheese, and optionally onions, other toppings are sometimes added. However, these are generally not considered part of the traditional recipe.
Peppers: A Spicy Addition
Bell peppers, either green or red, are sometimes added to cheesesteaks for a touch of sweetness and crunch. Hot peppers, such as jalapeños or cherry peppers, can also be added for those who like a little heat.
Mushrooms: An Earthy Flavor
Sautéed mushrooms are another common addition to cheesesteaks. They add an earthy flavor and a slightly chewy texture.
Pizza Sauce: A Controversial Twist
In some variations, pizza sauce is added to the cheesesteak, creating a “pizza steak.” While this is a popular option, it’s not considered a traditional Philly cheesesteak.
The Order: Mastering the Cheesesteak Lingo
Ordering a cheesesteak in Philadelphia can feel like navigating a foreign language. Here’s a breakdown of the common terms:
- “Wit”: With onions.
- “Witout”: Without onions.
- “Whiz”: Cheese Whiz.
- “Provolone”: Provolone cheese.
- “American”: American cheese.
So, to order a cheesesteak with provolone and onions, you would say, “Provolone wit.” To order a cheesesteak with Cheese Whiz and no onions, you would say, “Whiz witout.”
The Experience: More Than Just a Sandwich
A Philly cheesesteak is more than just a sandwich; it’s an experience. It’s about the sizzling beef, the melting cheese, the warm roll, and the lively atmosphere of a Philadelphia cheesesteak shop. It’s about the tradition, the history, and the passionate debate over what constitutes the perfect cheesesteak. Whether you prefer provolone or Whiz, onions or no onions, the Philly cheesesteak is a culinary icon that deserves to be celebrated. It’s a symbol of the city itself: bold, flavorful, and unapologetically authentic. So, the next time you find yourself in Philadelphia, be sure to grab a cheesesteak and experience a taste of true culinary history. Remember to order it with confidence, using the local lingo, and prepare to be transported to a world of savory deliciousness.
What kind of meat is traditionally used in a Philly cheesesteak?
The traditional Philly cheesesteak uses thinly sliced ribeye steak. The ribeye cut is favored for its rich marbling, which renders down during the cooking process, contributing to the cheesesteak’s characteristic juicy and flavorful profile. While other cuts of beef might be used in variations, ribeye remains the gold standard and the meat most commonly associated with an authentic Philly cheesesteak.
The preparation of the ribeye is also crucial. It needs to be sliced very thinly, often using a specialized meat slicer, so it cooks quickly and evenly on the griddle. Chopping the steak on the griddle is another traditional technique, breaking it down further and making it easier to incorporate with the melted cheese and other toppings, ensuring a cohesive and delicious bite.
What kind of cheese is traditionally used on a Philly cheesesteak?
The two most traditional cheese options for a Philly cheesesteak are provolone and Cheez Whiz. Provolone offers a mild, slightly tangy flavor and a creamy texture when melted. Its versatility makes it a popular choice for those who prefer a more classic and subtle cheese taste that complements the beef without overpowering it.
Cheez Whiz, while not technically “cheese,” is arguably the most iconic and debated cheese topping. Its smooth, processed texture and distinctly tangy, cheesy flavor provide a unique and nostalgic element to the cheesesteak. Many Philadelphians consider a “Whiz Wit” (Cheez Whiz, with onions) to be the quintessential Philly cheesesteak experience.
What kind of bread is traditionally used for a Philly cheesesteak?
A good Philly cheesesteak relies on a sturdy, yet soft roll, often referred to as an Amoroso roll. These rolls are typically long and narrow, capable of holding a generous amount of steak and cheese without falling apart. The texture is crucial; it should be soft enough to bite into easily, yet firm enough to maintain its shape and prevent the filling from soaking through.
The ideal Amoroso roll possesses a slightly crusty exterior, providing a subtle textural contrast to the tender steak and melted cheese within. The bread is often lightly toasted or warmed on the griddle alongside the steak, further enhancing its flavor and adding to the overall experience. The roll is a vital component that completes the cheesesteak.
Are onions traditionally part of a Philly cheesesteak?
Yes, onions are a very common and traditional addition to a Philly cheesesteak. They are typically thinly sliced and cooked on the griddle alongside the steak, allowing them to caramelize and develop a sweet, savory flavor that complements the richness of the beef and cheese. The phrase “wit” or “witout,” short for “with onions” or “without onions,” is commonly used when ordering.
The onions contribute not only flavor but also texture to the cheesesteak. Their slightly softened and caramelized state provides a pleasant contrast to the tenderness of the steak. While other toppings are sometimes added, onions remain a core ingredient for many seeking an authentic Philly cheesesteak experience.
Are there any other common toppings on a Philly cheesesteak besides onions?
While onions, provolone, and Cheez Whiz are the most traditional toppings, other additions are not uncommon, though they might deviate from the strictest definition of a classic Philly cheesesteak. Peppers, both sweet bell peppers and hot peppers like long hots, are frequently seen as acceptable additions, adding a layer of spice or sweetness.
Mushrooms are another popular topping, providing an earthy flavor and additional texture. However, purists might argue that adding too many toppings detracts from the core flavors of the steak, cheese, and onions. Other, less traditional toppings such as lettuce, tomato, and mayonnaise are sometimes offered but are generally considered non-authentic.
What is “wit” and “witout” when ordering a Philly cheesesteak?
“Wit” and “witout” are local Philadelphia slang terms used when ordering a cheesesteak to specify whether or not you want onions. “Wit” is short for “with onions,” indicating that you would like grilled onions included on your cheesesteak. “Witout” means “without onions,” indicating that you prefer your cheesesteak without grilled onions.
These phrases are a quick and efficient way to communicate your preference to the cheesesteak maker and are deeply ingrained in the local cheesesteak culture. Learning and using these terms can be a fun way to immerse yourself in the Philadelphia experience when ordering a cheesesteak.
Is ketchup or other condiments traditionally used on a Philly cheesesteak?
Traditionally, ketchup is not considered a common or accepted condiment on a Philly cheesesteak. Purists often argue that the flavors of the steak, cheese, and onions are meant to stand on their own and that adding ketchup detracts from the intended taste profile. The same holds true for most other condiments like mustard or relish.
While some establishments may offer ketchup or other condiments as options, they are generally not considered part of the authentic Philly cheesesteak experience. Most locals would consider the addition of ketchup a significant departure from tradition and a potential culinary faux pas. The focus remains on the simple, yet satisfying, combination of quality steak, melted cheese, and, optionally, grilled onions.