Cheesesteak

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Cheesesteak
Cheesesteakwhiz.png
A cheesesteak sandwich with Cheez Whiz on a seeded roll
Alternative namesPhiladelphia cheesesteak, Philly cheesesteak
CourseMain course
Place of originUnited States
Region or state Philadelphia, Pennsylvania
Created byPat & Harry Olivieri
Serving temperatureHot
Main ingredientsSliced steak, cheese, bread
VariationsMultiple

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]

Contents

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. [5] [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". [7]

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." [21]

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread 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. [21]

Cooper Sharp, a "Pasturized 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

Related Research Articles

<span class="mw-page-title-main">Hamburger</span> Food consisting of a beef patty between rounded buns

A hamburger, or better known as a burger, is a food consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.

<span class="mw-page-title-main">Pat's King of Steaks</span> Restaurant in Philadelphia

Pat's King of Steaks is a Philadelphia restaurant specializing in cheesesteaks, and located at the intersection of South 9th Street, Wharton Street and East Passyunk Avenue in South Philadelphia, directly across the street from rival Geno's Steaks. It was founded in 1930 by brothers Pat and Harry Olivieri, who are credited with the creation of the cheesesteak.

<span class="mw-page-title-main">Cheese fries</span> Fast-food dish of fries and cheese

Cheese fries or cheesy chips is a dish consisting of French fries covered in cheese, with the possible addition of various other toppings. Cheese fries are generally served as a lunch or dinner dish. They can be found in fast-food locations, diners, and grills mainly in English speaking countries.

<span class="mw-page-title-main">Schnitzel</span> Breaded, fried flat piece of meat

A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel originates in Austria as wiener schnitzel and is very similar to dishes such as escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, řízek in Czech Republic, milanesa in Latin America, chuleta valluna in Colombia, chicken chop in Malaysia, and chicken-fried steak and pork tenderloin of the United States.

<span class="mw-page-title-main">Geno's Steaks</span> Restaurant in Pennsylvania, United States

Geno's Steaks is a Philadelphia restaurant specializing in cheesesteaks, founded in 1966 by Joey Vento. Geno's is located in South Philadelphia at the intersection of 9th Street and Passyunk Avenue, directly across the street from rival Pat's King of Steaks, which is generally credited with having invented the cheesesteak in 1933. The cheesesteak has since become a signature dish for Philadelphia.

<span class="mw-page-title-main">American cheese</span> Type of processed cheese

American cheese is a type of processed cheese made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits the cheese to be pasteurized without its components separating. It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.

<span class="mw-page-title-main">Cuisine of Philadelphia</span> Popular foods of Philadelphia

The cuisine of Philadelphia was shaped largely by the city's mixture of ethnicities, available foodstuffs and history. Certain foods have become associated with the city.

<span class="mw-page-title-main">Steak sandwich</span> Type of sandwich

A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.

<span class="mw-page-title-main">Roast beef sandwich</span> Sandwich made from roast beef

The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef, lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open faced.

Joseph Anthony Vento was an American cook and restaurateur who founded Geno's Steaks, a cheesesteak restaurant, in 1966, starting a longtime rivalry with neighboring restaurant, Pat's King of Steaks.

<span class="mw-page-title-main">Breaded cutlet</span> Meat in breading or batter

Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.

Jim's Steaks is a Philadelphia restaurant specializing in cheesesteaks, founded in 1939 on North 62nd Street in West Philadelphia. Jim's Steaks currently has two locations, the original in West Philadelphia and another in Springfield, Pennsylvania. Jim's Steaks owned the restaurant on South Street until 2011.

<span class="mw-page-title-main">Tony Luke's</span> Cheesesteak restaurant in Philadelphia

Tony Luke's is an American-based cheesesteak restaurant that was founded in 1992 by Tony Lucidonio and his sons, Tony Luke Jr. and Nicky Lucidonio at its original location at 39 East Oregon Avenue in South Philadelphia. The franchise has since expanded, with 16 locations in Pennsylvania and New Jersey, one location each in Washington, DC, Maryland & Texas as well as one in Bahrain.

<span class="mw-page-title-main">Hoagie roll</span> Type of bread

A hoagie roll or hero roll is a type of long roll used to prepare hoagie sandwiches. Hoagie rolls are sometimes toasted before being used to prepare a sandwich.

<span class="mw-page-title-main">Steve's Prince of Steaks</span> Restaurant in United States, Pennsylvania

Steve's Prince of Steaks is a cheesesteak eatery that was founded in 1980 on Bustleton Ave in the Oxford Circle section of Northeast Philadelphia. The eatery has since expanded to three additional locations and is popular among locals. The eatery is known for its melted American cheese and does not chop the meat.

A Philly taco, also known as South Street Sushi, or the Lorenzo's-Jim's Challenge, is a sandwich consisting of a cheesesteak wrapped in a jumbo slice.

<span class="mw-page-title-main">Donkey's Place</span> Restaurant in Camden, New Jersey, U.S.

Donkey's Place is a restaurant and bar founded in 1943 in the Parkside neighborhood of Camden, New Jersey, which sells various sandwiches. The deli is known for its hoagies and cheesesteaks.

<span class="mw-page-title-main">Campo's</span> Restaurant in United States, Pennsylvania

Campo's Deli, also known as Campo's Philly Cheesesteaks, is a deli that was founded in 1947 on Market St in Old City, Philadelphia. The restaurant has been highly ranked for its cheesesteaks and other deli sandwiches.

References

  1. ↑ Pham, K.; Shen, P.; Phillips, T. (2014). Food Truck Road Trip--A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast. Page Street Publishing. ISBN   978-1-62414-087-7.
  2. ↑ Fodor's Travel Publications, I.; Jabado, S.C. (2010). Fodor's 2010 Philadelphia & the Pennsylvania Dutch Country. Fodor's Philadelphia and the Pennsylvania Dutch Country. Fodor's Travel Pub. p. 120. ISBN   978-1-4000-0877-3.
  3. ↑ Greater Philadelphia Tourism Marketing Corporation (21 November 2008). "Philadelphia – African American Visitor's Guide and its suburbs" (PDF). Archived from the original (PDF) on 2006-12-10.
  4. ↑ Hines, Mary Anne; Marshall, Gordon; Weaver, William Woys (1987). The Larder Invaded. The Library Company of Philadelphia and the Historical Society of Pennsylvania. ISBN   978-0-914076-70-4.
  5. 1 2 Andrew F. Smith, ed. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 451. ISBN   978-0195307962.
  6. ↑ Stuhldreher, Katie (30 July 2007). "Rick's Steaks takes Reading Terminal Market dispute to court". philly.com. Archived from the original on 24 January 2008. Retrieved 30 July 2007.
  7. 1 2 Ivory, Karen (2011). Philadelphia Icons: 50 Classic Views of the City of Brotherly Love. Globe Pequot. p. 18. ISBN   978-0762767656.
  8. ↑ Epting, Chris (2009). The Birthplace Book: A Guide to Birth Sites of Famous People, Places, & Things. Stackpole Books. ISBN   978-0811740180.
  9. ↑ Fiorillo, Victor (15 December 2008). "The Cheesesteak Cometh". Philadelphia Magazine. Archived from the original on 2010-07-18. Retrieved 13 July 2009.
  10. ↑ Brookes, Karin; et al. (2005). Zoë Ross (ed.). Insight Guides: Philadelphia and Surroundings (Second (Updated) ed.). APA Publications. ISBN   978-1-58573-026-1.
  11. ↑ Price, Betsy (10 July 2009). "Tour de cheesesteak". The News Journal. Archived from the original on February 9, 2015. Retrieved 12 July 2009.
  12. ↑ Hein, Kenneth (22 January 2009). "Domino's, Subway Battle Heats Up". Brandweek. Retrieved 12 July 2009.
  13. ↑ Horowitz, Rachel (11 April 2004). "Cheesesteak raises eyebrows and drains wallets". The Daily Pennsylvanian. Retrieved 13 July 2009.
  14. 1 2 Shahid, Kunwar Khuldune (2023-04-09). "The Amazing Story of How Cheesesteaks Became Huge in Lahore, Pakistan". Philadelphia Magazine. Retrieved 2023-04-24.
  15. 1 2 "Cheesesteaks 101: The Basics". Original Philly Cheesesteak Co.
  16. ↑ "How To Cook Up A Real Philly Cheesesteak". Original Philly Cheesesteak Co.
  17. ↑ Hodgman, John (May 2002). "Philly Mignon". Men's Journal. Amoroso Baking Company. Archived from the original on 2008-03-25. Retrieved 2009-07-02.
  18. ↑ Fekete, Jeffery (2009). Making the Big Game. Mill City Press. p. 21. ISBN   978-1-935097-32-7.
  19. ↑ Powell, Warren (December 2000). "Beef Eaters". Indianapolis Magazine. p. 17. ISSN   0899-0328.
  20. ↑ Kerr, Michelle (April 2005). "Hungry for a taste of Philly?". Risk and Insurance. Vol. 16, no. 4. p. 20.
  21. 1 2 3 Mucha, Peter. (23 May 2008). "Whiz on a cheesesteak: Hit or myth?". The Philadelphia Inquirer. Retrieved 22 April 2011.
  22. ↑ Hevesi, Dennis (9 June 2007). "Edwin Traisman, 91, Dies; Helped Create Iconic Foods". The New York Times. Retrieved 10 November 2008.
  23. ↑ "Cheese Steak: An Original" . The New York Times. 21 May 1986. p. C6. Retrieved 1 July 2009.
  24. ↑ Stevens, William K. (16 November 1985). "About Philadelphia: Where Cheesesteaks are King, One Family Has Assumed the Crown" . The New York Times. p. 10. Retrieved 1 July 2009.
  25. ↑ Klein, Michael (11 December 2023). "Why cheesesteak connoisseurs melt over Cooper Sharp cheese". The Philadelphia Inquirer.
  26. ↑ Savage, Henry (31 January 2024). "Philly's unofficial Japanese cheesesteak ambassador reveals his favorite local cheesesteak". The Philadelphia Inquirer.
  27. ↑ "Philly's Famous Cheesesteaks - Clearwater, FL". Philly's Famous Cheesesteaks.
  28. 1 2 "Dalessandros' Menu". Dalessandro's Steaks and Hoagies - Philadelphia PA.
  29. 1 2 3 "Geno's Steaks Menu". Geno's Steaks.
  30. ↑ "Sonny's Famous Steaks, Old City, Philadelphia". Sonny's Famous Steaks.
  31. ↑ "Authentic Philly Cheesesteaks". Visit Philly.
  32. ↑ "Dinner on Deadline: Vegan version of the Philly Cheesesteak". Archived from the original on April 13, 2015.
  33. ↑ "2016 Best Vegan Cheesesteak in Philly contest".
  34. ↑ "Five Philadelphia restaurants serving great vegan cheesesteaks".
  35. ↑ "A guide to vegan cheesesteaks and scrambles in philadelphia".
  36. ↑ "John's Roast Pork Menu". John's Roast Pork.
  37. ↑ "Citizens Bank Park Cheesesteaks". MLB Ballpark Guides. 2017-01-13. Retrieved 2019-02-25.
  38. ↑ Flatt, Collin (2012-04-05). "What to Eat at Citizens Bank Park, Home of the Phillies". Eater Philly. Retrieved 2019-02-25.
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