Cheesesteak

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Cheesesteak

Cheesesteak with Cheez Whiz
Origin
Alternate name(s)	Philadelphia cheesesteak, Philly cheesesteak, Philly
Place of origin	United States
Region or state	Philadelphia, Pennsylvania
Creator(s) of the dish	Pat & Harry Olivieri
Dish details
Course served	Main course
Serving temperature	Hot
Main ingredient(s)	Sliced steak, cheese, bread
Variations	Multiple

A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, Philly, or steak and cheese, is a sandwich made from thinly sliced pieces of steak and melted cheese on a long roll. Cheesesteaks are one of the favorite foods of the city of Philadelphia, Pennsylvania.^[1]

Contents 1 History 2 Sandwich description 2.1 Cheese 2.1.1 Cheez Whiz 2.1.2 American cheese 2.1.3 Provolone 2.2 Variations 3 Famous locations 4 See also 5 References

History

The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread," according a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.^[2]

Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped-up steak on hoagie rolls in the early 1930s.^[3] They began selling the sandwich at their hot dog stand near south Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant in 1930. This restaurant still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese but "as the years passed, both employees and customers alike demanded change ... cheese was first added by a Pat's steak manager out at the Ridge Avenue location. His name was Joe "Cocky Joe" Lorenza and the first cheese he added was provolone."^[4][5]

Cheez Whiz, first marketed in 1953,^[6] is now a common option.

[edit] Sandwich description

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The meat used is thinly sliced rib-eye or top round although other types are often used.^[7] The steak is placed on a lightly oiled griddle at medium temperature. The slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Often, the steak is placed on top of already slightly fried onions to prevent the steak from becoming over-cooked. Thicker slices are also sometimes used (as are chunks of frozen thin slices which are defrosted as they are cooked). Some vendors omit the chopping, serving their sandwiches with these slices of steak in whole form.^{[citation needed]}

Some locations with large volumes will griddle the steak in a large pile, chopping and flipping the steak with a large metal spatula until cooked to a light brown. The thicker pieces of steak, due to their need to be cooked more thoroughly, will be set in a single layer on the griddle and flipped until brown.^{[citation needed]}

A cheesesteak may include other optional ingredients such as fried onions, sautéed green peppers, and mushrooms. Some menus include mayonnaise, hot sauce, ketchup, or pizza sauce (a Pizza Steak, often with mozzarella as the cheese).^{[citation needed]}

The texture of the rolls is important, and in Philadelphia most cheesesteak places use Amoroso or Vilotti-Pisanelli rolls.^[8] 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,"^[9] 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."^[10] 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."^[11]

[edit] Cheese

White American cheese, provolone, and Cheez Whiz are the most frequently used cheeses and are available for steaks at most places. Swiss, Cheddar, and mozzarella are available at a few locations.^{[citation needed]}

[edit] Cheez Whiz

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but it has come to achieve some popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs."^[12] 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."^[13]

A recipe published by Pat's King of Steaks says, with regard to cheese, "We recommend Cheez Whiz; American or Provolone works fine."^[14] The proprietor of Geno's, however, considers provolone or American cheese more authentic, but Pat's introduction of Cheese Whiz allowed it to quickly become a "topping of choice."^[15]

[edit] American cheese

American cheese, with its mild flavor and medium consistency, is another favorite on cheesesteaks. Some places pre-melt the American cheese to achieve a Cheez Whiz–like consistency, while others just put freshly cut slices over the meat, letting it slightly melt under the heat.^{[citation needed]}

[edit] Provolone

Mild, unaged provolone is almost universally offered. One Los Angeles reporter claimed that "provolone is the cheesesteak cheese, preferably an extra-sharp provolone with a distinctly savage bite."^[16]

[edit] Variations

A steak sandwich topped with pizza sauce and sliced or crumbled mozzarella constitutes a pizza steak, which is often placed briefly in a pizza oven or under a broiler to melt and lightly brown the cheese. Some establishments offer sliced pepperoni as an optional topping, to make a pepperoni pizza steak.^[17]

A cheesesteak made with chicken is called a chicken cheesesteak. When served with buffalo wing sauce and blue cheese dressing, it is called a buffalo chicken cheesesteak.^{[citation needed]} Other variations include a "cheesesteak hoagie" which contains lettuce and tomato.

The Reading, Pennsylvania headquartered, Steak-umm Company has long been famous for its thin-sliced frozen steaks that are sold in supermarkets throughout the US and are used for making homemade Philadelphia-style cheesesteaks.^[18] The company claims to be "the best-known sandwich steak brand in America" and to have "helped turn the regional "Philly Cheese Steak" Sandwich into standard fare on America's dinner tables over four decades ago".^[19]

[edit] Famous locations

Among the many Philadelphia cheesesteak eateries, Pat's and Geno's Steaks are the best known (and most publicized). The rivals are located across the street from each other on 9th Street and Passyunk Avenue in South Philadelphia.^[20][20] Geno's is also famous for the controversy involving posted signs that read: "This Is America: When ordering please speak English".^[21]

[edit] See also

• Steak sandwich
• Louis' Lunch
• Italian Beef
• Hoagie

[edit] References