The Philly cheesesteak. Just the name conjures images of sizzling steak, melted cheese, and a long roll overflowing with goodness. But what happens when you step onto the hallowed ground of Philadelphia and crave this iconic sandwich? Do you simply ask for a “Philly cheesesteak?” The answer, like the nuances of cheese and onion preferences, is a bit more layered than you might think. Let’s unpack the delicious details.
Understanding the Cheesesteak Landscape in Philadelphia
Philadelphia isn’t just the birthplace of the cheesesteak; it’s its living, breathing ecosystem. Here, the cheesesteak isn’t just food; it’s a cultural institution, a point of civic pride, and a language all its own. Tourists and locals alike navigate a complex set of unwritten rules and expectations when ordering. Knowing the lingo can make the difference between blending in like a seasoned Philadelphian and sticking out like a sore thumb.
More Than Just a Sandwich: The Cheesesteak’s Place in Philly Culture
The cheesesteak is interwoven with the fabric of Philadelphia. It represents the city’s working-class roots, its unpretentious attitude, and its love for simple pleasures done exceptionally well. You’ll find cheesesteak shops on nearly every corner, from family-run institutions that have been serving up the same recipe for generations to newer establishments putting their own spin on the classic. Each shop has its loyal following, its preferred cheese, and its unique take on what makes the perfect cheesesteak.
This isn’t just about grabbing a quick bite; it’s about participating in a tradition. Talking to the person behind the counter, hearing the sizzle of the grill, and watching the assembly of your sandwich is all part of the experience.
Decoding the Lingo: Ordering Like a Local
Okay, so you’re ready to order. This is where it gets interesting. While you technically can walk into most places and ask for a “Philly cheesesteak,” you’ll sound more like a tourist. The locals have a more streamlined, efficient, and frankly, cooler way of doing things.
The first thing to understand is the core formula: type of cheese + with or without onions.
For example, if you want a cheesesteak with provolone and onions, you’d say “Provolone wit.” If you want one with provolone and without onions, you’d say “Provolone wit’out.” Simple, right?
The real challenge comes with mastering the cheese options and the subtle variations in how different shops might interpret your request. Let’s break it down further.
The Key Ingredients: Cheese and Onions
The beauty of the cheesesteak lies in its simplicity. But within that simplicity, there’s room for customization. Choosing the right cheese and deciding whether or not to include onions are the two most crucial decisions you’ll make.
Choosing Your Cheese: A Matter of Preference
The cheese is arguably the most debated element of the cheesesteak. While you might think it’s just a matter of melting some cheese on top of the steak, it’s much more nuanced than that. Each cheese offers a distinct flavor and texture that significantly impacts the overall experience.
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Provolone: This is a classic choice and a good starting point for the uninitiated. It offers a mild, slightly tangy flavor that complements the steak without overpowering it. You’ll often find both mild and sharp provolone options available.
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American: A popular choice, American cheese melts beautifully and has a creamy, slightly salty flavor. It’s a good option if you prefer a milder, more familiar taste.
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Whiz: This is the most controversial, yet undeniably popular, option. For the uninitiated, “Whiz” refers to Cheez Whiz, a processed cheese sauce. Many Philadelphians swear by it, claiming it adds a unique tang and creaminess that no other cheese can replicate. Others find it to be an abomination. Your mileage may vary.
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Other Cheeses: Some shops offer other cheese options, such as mozzarella, Swiss, or even pepper jack. However, provolone, American, and Whiz are the most common and authentic choices.
The choice is yours, but remember, the cheese is the cornerstone of your cheesesteak experience.
To Wit or Wit’out? The Onion Question
The other critical decision is whether or not to include onions. “Wit” means “with onions,” and “Wit’out” means “without onions.” The onions are typically thinly sliced and grilled alongside the steak, adding a sweet and savory flavor. Some places will ask if you want them chopped or not (referring to the steak and onion mixture).
While some purists insist that a cheesesteak isn’t a cheesesteak without onions, the choice is ultimately a matter of personal preference.
Beyond the Basics: Navigating the Nuances
Once you’ve mastered the cheese and onion lingo, you’re well on your way to ordering like a local. However, there are a few other nuances to be aware of.
The Roll: An Underrated Element
The roll is just as important as the steak and cheese. A good cheesesteak roll should be sturdy enough to hold all the ingredients without falling apart, yet soft enough to be easy to bite into. The texture should be slightly chewy, with a hint of sweetness. Amoroso’s Baking Company is widely considered the gold standard for cheesesteak rolls in Philadelphia. The freshness and quality of the roll can make or break your experience.
Steak Cutting Styles: Chopped vs. Ribeye
While not always explicitly asked, some establishments might offer different steak cutting styles. Traditionally, cheesesteak uses thinly sliced ribeye steak. However, some places might offer “chopped” steak, where the ribeye is further chopped into smaller pieces on the grill. This alters the texture, making it easier to eat and distribute the cheese and onions more evenly.
“Extra Steak” and Other Customizations
If you’re feeling particularly hungry, you can always ask for “extra steak.” Some shops also offer other customizations, such as adding peppers, mushrooms, or even pizza sauce. However, be aware that adding too many toppings can detract from the essential cheesesteak experience.
Stick to the classic combination of steak, cheese, and onions (or not onions) for the truest taste of Philadelphia.
Specific Examples of Ordering
Here are a few examples of how you might order a cheesesteak in Philadelphia:
- “Whiz wit.” (Cheesesteak with Whiz and onions)
- “American wit’out.” (Cheesesteak with American cheese and no onions)
- “Provolone wit, extra steak.” (Cheesesteak with provolone, onions, and extra steak)
- “Provolone wit’out, chopped.” (Cheesesteak with provolone, no onions, and chopped steak)
Famous Cheesesteak Shops: A Quick Guide
No discussion of Philly cheesesteaks is complete without mentioning some of the city’s most famous shops. Each has its own unique style and loyal following.
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Pat’s King of Steaks: Claiming to be the originator of the cheesesteak, Pat’s is a must-visit for any cheesesteak enthusiast. Be prepared for a potentially long line and a no-nonsense ordering system.
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Geno’s Steaks: Located directly across the street from Pat’s, Geno’s is another iconic cheesesteak shop known for its rivalry with Pat’s.
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Jim’s Steaks (South Street): A popular spot on South Street, Jim’s is known for its generous portions and delicious cheesesteaks. Unfortunately, a fire shut down the original location, but it has been relocated.
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Dalessandro’s Steaks & Hoagies: Located in the Roxborough neighborhood, Dalessandro’s is a favorite among locals for its high-quality steak and generous toppings.
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John’s Roast Pork: While primarily known for its roast pork sandwiches, John’s also serves up a mean cheesesteak.
This list is just a starting point. There are countless other cheesesteak shops throughout Philadelphia, each with its own unique character and charm. Explore, experiment, and find your favorite!
The Art of Eating a Cheesesteak
Eating a cheesesteak is an art form in itself. Here are a few tips to help you enjoy your sandwich like a pro:
- Find a good spot: Ideally, you’ll want to find a comfortable place to sit or stand where you can enjoy your cheesesteak without being jostled.
- Don’t be afraid to get messy: Cheesesteaks are notoriously messy, so don’t be afraid to get your hands dirty.
- Take small bites: This will help you savor the flavors and prevent the cheese and steak from squirting out the sides.
- Pace yourself: A cheesesteak is a substantial sandwich, so don’t try to eat it too quickly.
- Enjoy the moment: Eating a cheesesteak is a uniquely Philadelphia experience, so take the time to savor it.
Beyond the Tourist Traps: Finding Hidden Gems
While Pat’s and Geno’s are certainly worth a visit for their historical significance, some of the best cheesesteaks in Philadelphia can be found at lesser-known shops. Don’t be afraid to venture off the beaten path and explore different neighborhoods. Ask locals for their recommendations. You might be surprised at what you discover. Local dives often provide the most authentic and delicious experience.
So, What *Do* They Call It?
Ultimately, while “Philly cheesesteak” isn’t wrong, knowing the local lingo and ordering a “Whiz wit'” or “Provolone wit’out” will not only make you sound like a seasoned Philadelphian but also ensure that you get exactly what you want. Embracing the culture and customs surrounding the cheesesteak is part of the fun.
The most important thing is to be open to new experiences, try different combinations, and find your own personal favorite. After all, the best cheesesteak is the one that you enjoy the most. So go forth, order with confidence, and experience the deliciousness that is the Philly cheesesteak!
What is the most common way to order a cheesesteak in Philadelphia?
The most common and efficient way to order a cheesesteak in Philadelphia involves stating your cheese preference and whether or not you want onions, typically with a shorthand code. For example, “Whiz wit” means you want a cheesesteak with Cheez Whiz and onions, while “Provolone witout” signifies provolone cheese without onions. This streamlined system allows for quick service and avoids lengthy explanations, crucial during peak hours at popular cheesesteak establishments.
Mastering this simple code is essential for navigating the often-fast-paced environment of a Philly cheesesteak joint. While some vendors might accommodate more detailed requests, sticking to the established shorthand demonstrates respect for the tradition and ensures you receive your cheesesteak promptly and accurately. Knowing these terms is a key part of the cheesesteak experience in Philadelphia.
Besides Cheez Whiz and provolone, what other cheese options are available?
While Cheez Whiz is arguably the most iconic and frequently requested cheese option for a Philly cheesesteak, it is by no means the only choice. Provolone, both mild and sharp, is a popular alternative offering a more traditional cheese flavor. American cheese is another common selection, providing a creamy and mild taste that complements the steak.
Beyond these standard options, some establishments may offer other cheeses such as mozzarella, pepper jack, or even Swiss cheese, catering to diverse palates. It’s always a good idea to inquire about the available cheese options if you’re looking for something beyond the classic choices. However, be aware that ordering anything too unconventional might raise a few eyebrows from purists!
What exactly constitutes a “Philly cheesesteak”?
A Philly cheesesteak fundamentally consists of thinly sliced rib-eye steak cooked on a griddle and served on a long, crusty roll. The steak is typically chopped into smaller pieces while cooking and then covered with melted cheese. This combination of steak and cheese forms the core of the sandwich, creating its signature flavor and texture.
While the steak and cheese are essential, the roll plays a crucial supporting role. It needs to be sturdy enough to hold the generous filling without falling apart but also soft enough to provide a pleasant eating experience. The perfect roll is slightly chewy and absorbs the flavorful juices from the steak and cheese, contributing significantly to the overall enjoyment of the cheesesteak.
Are there any “rules” about what you can and cannot put on a cheesesteak?
While Philadelphia’s cheesesteak culture embraces tradition, there aren’t necessarily strict “rules” enforced by some governing body. However, strong opinions abound regarding what constitutes an authentic and acceptable cheesesteak topping. Onions, either fried or raw, are widely considered a standard and acceptable addition. Other common additions include sweet peppers and hot peppers.
Beyond these, venturing into toppings like lettuce, tomato, or mayonnaise is generally frowned upon by cheesesteak purists. While some vendors may accommodate these requests, ordering such additions might elicit disapproving looks or comments. Ultimately, the “rules” are more about tradition and personal preference than strict regulations. It’s best to respect the local customs and understand that straying too far from the norm might be considered unconventional.
What are the best cheesesteak restaurants in Philadelphia?
Determining the “best” cheesesteak restaurant in Philadelphia is a highly subjective and often debated topic. Two of the most famous and heavily visited establishments are Pat’s King of Steaks and Geno’s Steaks, located across the street from each other in South Philadelphia. These rivals are known for their long lines, lively atmosphere, and traditional cheesesteaks. However, their popularity doesn’t necessarily guarantee they are universally considered the best.
Many Philadelphians have their own personal favorites, often smaller, less-touristed spots. Jim’s Steaks on South Street is another well-regarded establishment. Other notable contenders include Dalessandro’s Steaks in Roxborough and Tony Luke’s, known for their pork sandwiches as well as cheesesteaks. Ultimately, the best way to find your favorite is to try several different places and form your own opinion.
How did the Philly cheesesteak originate?
The Philly cheesesteak’s origin is attributed to Pat Olivieri, who, in the 1930s, ran a hot dog stand in South Philadelphia. Legend has it that he grew tired of eating hot dogs and decided to grill some beef, placing it on an Italian roll. A cab driver noticed the sandwich and asked for one himself, leading to its initial popularity among cab drivers and other local workers.
Cheese wasn’t initially part of the equation; the original sandwich was simply steak on a roll. It wasn’t until later that provolone cheese was added, supposedly by one of Olivieri’s employees. Cheez Whiz became a popular alternative in the 1950s or 60s, and quickly became the most commonly requested cheese. Thus, the modern Philly cheesesteak was born, evolving from a simple steak sandwich into the iconic culinary symbol it is today.
Is it considered touristy to order a cheesesteak at Pat’s or Geno’s?
While Pat’s and Geno’s are undeniably tourist hotspots, ordering a cheesesteak there isn’t necessarily inherently “touristy” in a negative way. They are historically significant and offer a quintessential Philly experience, even if they cater heavily to visitors. Many locals also occasionally patronize these establishments, especially late at night. Therefore, visiting them is more about acknowledging their place in cheesesteak history than adhering to or defying some unspoken local rule.
However, be aware that there are often long lines and a somewhat theatrical atmosphere. You might encounter crowds and feel a sense of pressure to order quickly. If you’re looking for a more relaxed and authentic experience, exploring some of the smaller, less-known cheesesteak shops favored by locals could be a good alternative. But enjoying a cheesesteak at Pat’s or Geno’s is a perfectly acceptable way to experience a piece of Philadelphia’s culinary culture.