The Philly cheesesteak. A culinary icon, a cultural touchstone, and the source of endless debate. While the core ingredients – thinly sliced steak, melted cheese, and a long roll – remain relatively consistent, the choice of toppings and, crucially, the sauce, ignites passionate opinions and regional variations. What truly elevates this sandwich from a simple steak and cheese to a transcendent experience? The answer, in many minds, lies in the perfect sauce.
Understanding the Core of a Philly Cheesesteak
Before diving into the saucy depths, it’s important to appreciate the foundation upon which the cheesesteak is built. This isn’t just any steak sandwich; it’s a Philly cheesesteak, and its inherent characteristics influence the kind of sauces that complement it best.
The steak itself is typically ribeye, shaved very thinly and cooked on a griddle. The texture is crucial – tender, slightly charred, and easily yielding to the bite. The cheese, melted to gooey perfection, binds the steak together and provides a creamy richness. The roll, usually a hoagie-style roll, needs to be sturdy enough to hold the filling without falling apart, yet soft enough to be easily consumed.
The Importance of Cheese Choice
The cheese is a vital element. While provolone is considered a traditional choice, you’ll also find options like American cheese, Cheez Whiz, and even mozzarella. Each brings a different flavor profile and texture to the party. Provolone offers a sharper, more nuanced taste. American cheese melts beautifully and provides a classic, creamy texture. Cheez Whiz, for many Philadelphians, is the ultimate nostalgic indulgence, delivering a salty, processed cheese flavor that somehow just works.
The choice of cheese impacts the sauce selection. A sharper provolone might pair well with a sweeter sauce, while the saltiness of Cheez Whiz might benefit from a sauce with a bit of acidity to cut through the richness.
The Contenders: Sauces for Your Cheesesteak
Now, let’s explore the diverse world of cheesesteak sauces. We’ll examine some popular choices, discussing their flavor profiles, potential pairings, and overall suitability for this iconic sandwich. Each sauce offers a unique twist, transforming the cheesesteak experience.
The Classics: Ketchup, Mustard, and Mayonnaise
These are the everyday condiments found in most refrigerators, and while some purists might scoff, they do have their place in the cheesesteak universe.
Ketchup offers a sweet and tangy flavor that can appeal to those who enjoy a bit of sweetness in their sandwich. However, its sweetness can sometimes overpower the savory flavors of the steak and cheese. Mustard, particularly yellow mustard, provides a sharp, vinegary kick that can cut through the richness of the cheesesteak. Mayonnaise adds creaminess and moisture, but its flavor is relatively neutral and might not contribute much in terms of complexity.
These condiments are often readily available and can be a good starting point for those new to the cheesesteak experience. However, exploring other sauce options can unlock new dimensions of flavor.
The Spicy Options: Hot Sauce and Pepper Relish
For those who crave heat, hot sauce and pepper relish are excellent choices. These options can add a fiery kick and complement the savory flavors of the steak and cheese.
Hot sauce comes in countless varieties, ranging from mild to extremely spicy. The choice of hot sauce depends on personal preference. Some popular options include Tabasco, sriracha, and habanero-based sauces. Pepper relish, often made with pickled peppers, onions, and spices, provides a combination of heat, tanginess, and texture. It can add a welcome complexity to the cheesesteak.
These spicy additions are a great way to personalize your cheesesteak and add a fiery dimension to the classic flavor profile.
The Elevated Choices: Garlic Aioli and Horseradish Sauce
For those seeking a more sophisticated flavor profile, garlic aioli and horseradish sauce offer compelling options.
Garlic aioli, a creamy sauce made with garlic, mayonnaise, and olive oil, adds a rich and savory element to the cheesesteak. The garlic flavor complements the steak beautifully, while the creamy texture enhances the overall mouthfeel. Horseradish sauce, made with grated horseradish root, vinegar, and cream, provides a sharp and pungent flavor that can cut through the richness of the cheesesteak. It adds a unique and invigorating element to the sandwich.
These elevated sauces can transform the cheesesteak into a gourmet experience, appealing to those with more refined palates.
The Dark Horse: Barbecue Sauce
While not traditionally associated with Philly cheesesteaks, barbecue sauce can be a surprisingly delicious addition. Its smoky, sweet, and tangy flavors can complement the savory steak and cheese in unexpected ways.
The choice of barbecue sauce is crucial. A smoky, Kansas City-style barbecue sauce can add depth and complexity, while a sweeter, Memphis-style sauce can provide a delightful contrast to the savory elements.
Experimenting with barbecue sauce can lead to surprising discoveries and create a unique and memorable cheesesteak experience.
Pairing Sauces with Cheese: A Guide
As mentioned earlier, the cheese you choose significantly influences the best sauce pairing. Here’s a quick guide:
- Provolone: This cheese pairs well with garlic aioli, horseradish sauce, or even a mild pepper relish. The sharper flavor of provolone stands up well to bolder sauces.
- American Cheese: Its creamy, mild flavor makes it a versatile partner. Ketchup, mustard, or a mild barbecue sauce can all work well.
- Cheez Whiz: The salty, processed flavor of Cheez Whiz is best complemented by a hot sauce or a vinegary pepper relish to cut through the richness.
- Mozzarella: Its mild, milky flavor needs a sauce with some personality. A garlic aioli or even a marinara sauce (though that takes you into pizza steak territory) can be a good choice.
Ultimately, the best pairing comes down to personal preference. Don’t be afraid to experiment and discover your own favorite combination.
Regional Variations and Personal Preferences
It’s crucial to remember that the “best” sauce is subjective. What one person considers the perfect addition, another might find completely unacceptable. Regional variations also play a role. In some areas, a specific sauce might be considered a staple, while in others, it’s virtually unheard of.
Ultimately, the best sauce for your Philly cheesesteak is the one you enjoy the most. Don’t be afraid to experiment, try different combinations, and discover your own personal preference. The beauty of the cheesesteak lies in its versatility and ability to be customized to individual tastes.
Beyond the Sauce: Other Important Considerations
While sauce is undoubtedly important, several other factors contribute to a great Philly cheesesteak. The quality of the steak, the type of cheese, the roll, and the cooking technique all play a crucial role. A perfectly cooked cheesesteak with subpar sauce will still be enjoyable, but a poorly cooked cheesesteak, even with the best sauce in the world, will likely be disappointing.
The Art of Cooking the Steak
The steak should be cooked quickly over high heat, allowing it to develop a slight char without becoming tough or dry. It should be constantly chopped and moved around on the griddle to ensure even cooking.
The Importance of the Roll
The roll should be fresh, sturdy, and slightly crusty on the outside, yet soft and chewy on the inside. It should be able to hold the filling without falling apart, but also be easy to bite through.
The Proper Melting of the Cheese
The cheese should be melted to gooey perfection, coating the steak and binding it together. The cheese should be evenly distributed throughout the sandwich, ensuring that every bite is cheesy and delicious.
Conclusion: The Quest for the Perfect Sauce
The quest for the perfect sauce for a Philly cheesesteak is a deeply personal journey. There is no single “right” answer, and the best choice ultimately depends on individual preferences and the specific characteristics of the sandwich itself.
Experimentation is key. Try different sauces, explore regional variations, and don’t be afraid to break the rules. The possibilities are endless, and the reward – a perfectly sauced, utterly delicious Philly cheesesteak – is well worth the effort. So, go forth, explore, and discover your own personal cheesesteak nirvana. And remember, the most important ingredient is always your own enjoyment.
What is the “traditional” sauce for a Philly Cheesesteak?
The traditional Philly Cheesesteak, in its purest form, often foregoes any sauce at all. It typically consists of thinly sliced ribeye steak, melted cheese (usually provolone, American, or Cheez Whiz), and optionally, grilled onions. The emphasis is on the quality of the beef and the cheese, allowing their flavors to shine without the interference of additional condiments. Purists argue that any sauce detracts from this classic combination.
However, some variations have emerged over time that incorporate sauces. While not strictly “traditional,” they have gained popularity. These include sauces like hot sauce, ketchup, or even a mild marinara sauce. It’s important to note that these additions are considered deviations from the original recipe and are often a matter of personal preference rather than regional tradition.
Does Cheez Whiz count as a sauce?
While Cheez Whiz is often described as a cheese topping, its creamy, liquid consistency definitely positions it closer to a sauce than a solid cheese. It lacks the firmness of provolone or American cheese when melted and it coats the steak in a way that resembles a sauce. Think of it as a cheese-based sauce that adds a distinct flavor and texture to the cheesesteak.
Furthermore, the function Cheez Whiz serves on a cheesesteak aligns with how sauces are generally used – to provide moisture, flavor enhancement, and overall cohesiveness to the ingredients. It’s not just melted cheese; it’s a processed cheese product specifically designed to act as a readily spreadable and flavorful addition, thus blurring the line between cheese and sauce.
What are some popular “non-traditional” sauce options for a Philly Cheesesteak?
Beyond the traditional ingredients, many people enjoy adding non-traditional sauces to their Philly Cheesesteaks. Ketchup is a common choice, particularly for those seeking a familiar tangy sweetness. Hot sauce, especially varieties with a vinegary base, can provide a welcome kick and cut through the richness of the beef and cheese. These are frequently offered at cheesesteak shops for customization.
Other less common but still popular options include mild marinara sauce, which adds a touch of acidity and a different flavor profile. Some adventurous eaters even experiment with sauces like horseradish mayo or even a light BBQ sauce. Ultimately, the best non-traditional sauce is the one that best complements your individual taste preferences.
What kind of cheese is best to use if I don’t want sauce?
If you prefer your Philly Cheesesteak without sauce, the cheese becomes even more crucial to the overall flavor and moisture. Provolone is a popular choice due to its mild, slightly tangy flavor and its ability to melt beautifully. It adds a creamy texture without overpowering the taste of the beef. Both sharp and mild provolone varieties are frequently used.
American cheese is another common option, especially for those seeking a classic, creamy, and melty experience. While its flavor is less complex than provolone, its superior melting properties ensure a smooth and even distribution throughout the cheesesteak. Cheez Whiz, as mentioned earlier, is also a very popular choice, offering a distinct flavor and texture.
How do sauces affect the overall taste experience of a Philly Cheesesteak?
Sauces significantly alter the taste experience of a Philly Cheesesteak by introducing new flavor dimensions and textural contrasts. A tangy ketchup can add sweetness and acidity, while a spicy hot sauce can provide a welcome heat that cuts through the richness of the beef and cheese. Even a subtle marinara sauce can contribute a touch of herbaceousness and a slightly different mouthfeel.
The choice of sauce can transform a simple, beef-and-cheese sandwich into a more complex and personalized culinary creation. It allows individuals to tailor the taste to their specific preferences, whether they prefer a sweet, spicy, or savory profile. However, it’s essential to choose sauces that complement rather than overwhelm the core flavors of the steak and cheese.
Should I put the sauce on before or after the cheese melts?
The timing of sauce application can affect the final result. Applying the sauce before the cheese melts allows the flavors to meld together, creating a more integrated taste experience. This method is particularly effective for sauces that benefit from a bit of heat, such as marinara or hot sauce, as it allows them to simmer slightly and infuse the cheese with their flavor.
Conversely, adding the sauce after the cheese melts keeps the sauce’s flavor more distinct and prominent. This approach is suitable for sauces with delicate flavors or those that might break down or become too watery if heated for an extended period. Ultimately, the best approach depends on the type of sauce and your personal preference for flavor integration versus distinctness.
How do I choose the right sauce to complement different cheeses?
Selecting the right sauce to complement your chosen cheese involves understanding how their flavors interact. For example, provolone, with its slightly tangy and savory profile, pairs well with sauces that offer a contrast, such as a sweet ketchup or a spicy hot sauce. These sauces cut through the richness of the cheese and add a complementary dimension.
American cheese, being milder and creamier, can handle bolder sauces that won’t be overpowered. Hot sauce or even a light BBQ sauce can work well with American cheese. Cheez Whiz, with its distinct processed flavor, often works best with simpler additions, like just a dash of hot sauce or even no additional sauce at all, as it already provides significant flavor.