Cheesesteak Explained

Cheesesteak
Alternate Name:Philadelphia cheesesteak, Philly cheesesteak
Country:United States
Region:Philadelphia, Pennsylvania
Creator:Pat & Harry Olivieri
Course:Main course
Served:Hot
Main Ingredient:Sliced steak, cheese, bread
Variations:Multiple

A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll.[1] [2] A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.[3]

History

The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.[4]

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s.[5] [6] The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich.[7] They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks.[8] The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location.[9] No actual documentary evidence exists of the Olivieri story, however, and like many such origin stories it may be apocryphal, perpetuated by the author's retelling. The cheesesteak may well have appeared and spread gradually among anonymous cooks.

Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses.[10] [11] Variations of cheesesteaks are now common in several fast food chains.[12] Versions of the sandwich can also be found at high-end restaurants.[13] [14] Many establishments outside of Philadelphia refer to the sandwich as a "Philly cheesesteak".

Description

Meat

The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used.[15] On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.[16]

Common additions include sautéed onions, grilled mushrooms, ketchup, hot sauce, salt, and black pepper.

Bread

In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous are Amoroso rolls; these rolls are long, soft, and slightly salted.[17] One source writes that "a proper cheesesteak consists of provolone or Cheez Whiz slathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"[18] while a reader's letter to an Indianapolis magazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."[19] After commenting on the debates over types of cheese and "chopped steak or sliced", Risk and Insurance magazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll."[20]

Cheese

American cheese, provolone, and Cheez Whiz are the most commonly used cheeses or cheese products put on to the Philly cheesesteak.[21]

White American cheese, along with provolone cheese, are the favorites due to their mild flavor and medium consistency. Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common. Geno's owner, Joey Vento, said, "We always recommend the provolone. That's the real cheese."

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has expanded in popularity.[22] A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs."[23] In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast."[24] Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day.

Cooper Sharp, a "Pasteurized Process American Cheese", is gaining ground as a new cheese option as of 2023. Made from aged Cheddar and having a higher milkfat content, the product is sharper and creamier than ordinary American cheese.[25] According to Kosuke Chujo, who runs a cheesesteak shop in Japan, the cheese "was very creamy and delicious with the perfect balance of salt".[26]

Variations

See also

External links

Notes and References

  1. Book: Pham . K. . Shen . P. . Phillips . T. . Food Truck Road Trip--A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast . Page Street Publishing . 2014 . 978-1-62414-087-7 .
  2. Book: Fodor's Travel Publications . I. . Jabado . S.C. . Fodor's 2010 Philadelphia & the Pennsylvania Dutch Country . Fodor's Travel Pub. . Fodor's Philadelphia and the Pennsylvania Dutch Country . 2010 . 978-1-4000-0877-3 . 120.
  3. Web site: Greater Philadelphia Tourism Marketing Corporation . Philadelphia – African American Visitor's Guide and its suburbs . https://web.archive.org/web/20061210015208/http://www.gophila.com/Go/TravelTools/brochures/tribunesuppliment.pdf . 2006-12-10 . 21 November 2008.
  4. Book: The Larder Invaded . Mary Anne . Hines . Gordon . Marshall . William Woys . Weaver . The Library Company of Philadelphia and the Historical Society of Pennsylvania . 1987 . 978-0-914076-70-4 .
  5. Book: The Oxford Companion to American Food and Drink. 2007. Oxford University Press . 978-0195307962 . 451 . Andrew F. Smith.
  6. Web site: Rick's Steaks takes Reading Terminal Market dispute to court . https://web.archive.org/web/20080124113843/http://www.philly.com/philly/hp/news_update/20070730_Ricks_Steaks_takes_Reading_Terminal_Market_dispute_to_court.html . 24 January 2008 . 30 July 2007 . Katie . Stuhldreher . philly.com . 30 July 2007.
  7. Book: Ivory, Karen. Philadelphia Icons: 50 Classic Views of the City of Brotherly Love. 2011. Globe Pequot. 978-0762767656. 18.
  8. Book: Epting, Chris. The Birthplace Book: A Guide to Birth Sites of Famous People, Places, & Things. 2009. Stackpole Books. 978-0811740180.
  9. News: Victor . Fiorillo . The Cheesesteak Cometh . https://web.archive.org/web/20100718224252/http://www.phillymag.com/articles/the_cheesesteak_cometh/page2 . 2010-07-18 . Philadelphia Magazine . 15 December 2008 . 13 July 2009.
  10. Book: Brookes . Karin . Zoë Ross . Insight Guides: Philadelphia and Surroundings . Second (Updated) . 2005 . APA Publications . 978-1-58573-026-1 . etal .
  11. News: Betsy . Price . Tour de cheesesteak . 10 July 2009 . https://web.archive.org/web/20150209032816/http://www.delawareonline.com/article/20090710/LIFE/907100334 . February 9, 2015 . The News Journal . 12 July 2009.
  12. Web site: Domino's, Subway Battle Heats Up . 12 July 2009 . Hein . Kenneth . 22 January 2009 . Brandweek.
  13. News: Rachel . Horowitz . Cheesesteak raises eyebrows and drains wallets . 11 April 2004 . The Daily Pennsylvanian . 13 July 2009.
  14. Web site: Shahid . Kunwar Khuldune . 2023-04-09 . The Amazing Story of How Cheesesteaks Became Huge in Lahore, Pakistan . 2023-04-24 . Philadelphia Magazine . en-US.
  15. Web site: Cheesesteaks 101: The Basics. Original Philly Cheesesteak Co..
  16. Web site: How To Cook Up A Real Philly Cheesesteak. Original Philly Cheesesteak Co..
  17. Web site: Philly Mignon . https://web.archive.org/web/20080325165433/http://amorosobaking.com/news/ar_article01.html . 2008-03-25 . John . Hodgman . Men's Journal . Amoroso Baking Company . May 2002 . 2009-07-02.
  18. Book: Fekete, Jeffery . Making the Big Game . 2009 . Mill City Press . 978-1-935097-32-7 . 21.
  19. News: Beef Eaters. Powell. Warren. December 2000. Indianapolis Magazine. 17. 0899-0328.
  20. News: Kerr . Michelle . Hungry for a taste of Philly? . Risk and Insurance . 16 . 20 . April 2005 . 4.
  21. News: Mucha . Peter. . The Philadelphia Inquirer . 23 May 2008 . Whiz on a cheesesteak: Hit or myth? . 22 April 2011.
  22. News: Hevesi . Dennis . 9 June 2007 . The New York Times . Edwin Traisman, 91, Dies; Helped Create Iconic Foods . 10 November 2008.
  23. News: Cheese Steak: An Original . The New York Times . C6 . 21 May 1986 . 1 July 2009 . subscription .
  24. News: About Philadelphia: Where Cheesesteaks are King, One Family Has Assumed the Crown . William K. . Stevens . The New York Times . 10 . 16 November 1985 . 1 July 2009 . subscription .
  25. News: Klein . Michael . Why cheesesteak connoisseurs melt over Cooper Sharp cheese . The Philadelphia Inquirer . 11 December 2023 . en.
  26. News: Savage . Henry . Philly's unofficial Japanese cheesesteak ambassador reveals his favorite local cheesesteak . The Philadelphia Inquirer . en . 31 January 2024.
  27. Web site: Philly's Famous Cheesesteaks - Clearwater, FL. Philly's Famous Cheesesteaks.
  28. Web site: Angelo's Pizzeria South Philly . Angelo's Pizzeria . 11 June 2024.
  29. Web site: Chickie’s & Pete’s Menu . Chickie’s & Pete’s . 11 June 2024.
  30. Web site: Dalessandros' Menu. Dalessandro's Steaks and Hoagies - Philadelphia PA.
  31. Web site: Geno's Steaks Menu. Geno's Steaks.
  32. Web site: Sonny's Famous Steaks, Old City, Philadelphia. Sonny's Famous Steaks.
  33. Web site: Authentic Philly Cheesesteaks. Visit Philly.
  34. Web site: Dinner on Deadline: Vegan version of the Philly Cheesesteak . dead . https://web.archive.org/web/20150413114323/http://www.philly.com/philly/food/kitchen/20150409_Dinner_on_Deadline_Vegan_version_of_the_Philly_cheesesteak.html . April 13, 2015 .
  35. Web site: 2016 Best Vegan Cheesesteak in Philly contest.
  36. Web site: Five Philadelphia restaurants serving great vegan cheesesteaks.
  37. Web site: A guide to vegan cheesesteaks and scrambles in philadelphia.
  38. Web site: John's Roast Pork Menu. John's Roast Pork.
  39. Web site: Citizens Bank Park Cheesesteaks. 2017-01-13. MLB Ballpark Guides. en-US. 2019-02-25.
  40. Web site: What to Eat at Citizens Bank Park, Home of the Phillies. Flatt. Collin. 2012-04-05. Eater Philly. 2019-02-25.

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