Cheesesteak: Difference between revisions
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A '''cheesesteak''', also known as a '''Philadelphia cheesesteak''', '''Philly cheesesteak''', '''cheese steak''', or '''steak and cheese''', is a [[sandwich]] made from thinly sliced pieces of [[steak]] and melted cheese in a long roll. A popular regional [[fast food]], it has its roots in the city of [[Philadelphia]], [[Pennsylvania]].<ref>Greater Philadelphia Tourism Marketing Corporation, "[http://www.gophila.com/GO/TravelTools/brochures/tribunesuppliment.pdf Philadelphia - African American Visitor's Guide]{{dead link|date=January 2011}}"and its suburbs. Retrieved 21 November 2008.</ref> |
A '''cheesesteak''', also known as a '''Philadelphia cheesesteak''', '''Philly cheesesteak''', '''cheese steak''', or '''steak and cheese''', is a [[sandwich]] made from thinly sliced pieces of [[steak]] and melted cheese in a long roll. A popular regional [[fast food]], it has its roots in the city of [[Philadelphia]], [[Pennsylvania]].<ref>Greater Philadelphia Tourism Marketing Corporation, "[http://www.gophila.com/GO/TravelTools/brochures/tribunesuppliment.pdf Philadelphia - African American Visitor's Guide]{{dead link|date=January 2011}}"and its suburbs. Retrieved 21 November 2008.</ref> |
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Penis :D |
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== History == |
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The cheesesteak was developed in the early 20th century "by combining [[wikt:frizzle|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]].<ref>{{cite book|title=The Larder Invaded|author=Mary Anne Hines, Gordon Marshall, and William Woys Weaver|publisher=The Library Company of Philadelphia and the Historical Society of Pennsylvania|year=1987|isbn=0-914-07670-1}}[http://books.google.com/books?id=H-R8yrD_XTMC&printsec=frontcover&dq=The+Larder+Invaded&source=bl&ots=cWq7AYtSJD&sig=Gud5KeunbFCP12fkXTiaH5cJUmE&hl=en&ei=J3CuTa6BHYe3twfg2tndAw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBcQ6AEwAA#v=onepage&q=cheesesteak&f=false]</ref> |
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Philadelphians [[Pat Olivieri|Pat]] and [[Harry Olivieri]] are often credited with inventing the sandwich by serving chopped steak on [[hoagie]] rolls in the early 1930s.<ref>{{cite web |
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| url=http://www.philly.com/philly/hp/news_update/20070730_Ricks_Steaks_takes_Reading_Terminal_Market_dispute_to_court.html |
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| archiveurl=http://web.archive.org/web/20080124113843/http://www.philly.com/philly/hp/news_update/20070730_Ricks_Steaks_takes_Reading_Terminal_Market_dispute_to_court.html |
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| archivedate=2008-01-24 |
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| title=Rick's Steaks takes Reading Terminal Market dispute to court |
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| date=July 30, 2007 |
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| author=Katie Stuhldreher |
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| publisher=philly.com |
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| accessdate=2007-07-30 |
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}}</ref> They began selling this variation of [[steak sandwich]]es 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]]. The sandwich was originally prepared without cheese. Olivieri claims [[provolone]] cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location."<ref name='Philadelphia Magazine p2'>{{cite news | first=Victor | last=Fiorillo | title=The Cheesesteak Cometh | url =http://www.phillymag.com/articles/the_cheesesteak_cometh/page2 | work =Philadelphia Magazine | accessdate = 2009-07-13 }}</ref> |
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Pat's and [[Geno's Steaks]] have a highly publicized rivalry. They are located across the street from each other on 9th Street and [[Passyunk Square, Philadelphia, Pennsylvania|Passyunk Avenue]] in [[South Philadelphia]].<ref name='The Christian Science Monitor 2006-06-05'>{{cite news | first=Mary Beth | last=McCauley | title=Backstory: Philly's cheesesteak wars | date=2006-06-05 | url =http://www.csmonitor.com/2006/0605/p20s01-lifo.html | work =The Christian Science Monitor | accessdate = 2009-07-12 }}</ref> Cheesesteaks have become popular in restaurants, cafeterias and food carts throughout the city<ref name="insight">{{cite book |last=Brookes |first=Karin |coauthors=John Gattuso, Lou Harry, Edward Jardim, Donald Kraybill, Susan Lewis, Dave Nelson and Carol Turkington |editor=Zoë Ross |title=Insight Guides: Philadelphia and Surroundings |edition=Second Edition (Updated) |year=2005 |publisher=APA Publications |isbn=1-58573-026-2 }}</ref> with many locations being independently owned family run businesses.<ref name="The News Journal p3 2009-07-10">{{cite news | first=Betsy | last=Price | title=Tour de cheesesteak | date=2009-07-10 | url =http://www.delawareonline.com/article/20090710/LIFE/907100334 | work =The News Journal | accessdate = 2009-07-12 }}{{dead link|date=January 2011}}</ref> Variations of cheesesteaks are now common in several [[fast food]] chains.<ref name='Brandweek 2009-01-22'>{{cite web|url=http://www.adweek.com/aw/content_display/news/client/e3icc0b0d908a93102282d02f4de66daa3b |title=Domino's, Subway Battle Heats Up |accessdate=2009-07-12 |last=Hein |first=Kenneth |date=2009-01-22 |work=Brandweek }}</ref> Versions of the sandwich can also be found in locations ranging from bars to high-end restaurants.<ref name='The Daily Pennsylvanian 2004-04-11'>{{cite news | first=Rachel | last=Horowitz | title=Cheesesteak raises eyebrows and drains wallets | date=2004-04-11 | url =http://thedp.com/node/43665 | work =The Daily Pennsylvanian | accessdate = 2009-07-13}}</ref></onlyinclude> |
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== Description == |
== Description == |
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The meat traditionally used is thinly sliced [[rib-eye]] or [[round steak|top round]] although other cuts of beef are also used.<ref>{{cite web|url=http://philadelphia.about.com/od/regionalfoods/r/pats_steak_recipe.htm |title=How To Make a Philly Cheese Steak |author=John Fischer |publisher=About.com |accessdate=2008-12-17}}</ref> On a lightly oiled [[griddle]] at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat [[spatula]]. |
The meat traditionally used is thinly sliced [[rib-eye]] or [[round steak|top round]] although other cuts of beef are also used.<ref>{{cite web|url=http://philadelphia.about.com/od/regionalfoods/r/pats_steak_recipe.htm |title=How To Make a Philly Cheese Steak |author=John Fischer |publisher=About.com |accessdate=2008-12-17}}</ref> On a lightly oiled [[griddle]] at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat [[spatula]]. |
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Revision as of 00:49, 1 June 2011
 Cheesesteak with Provolone Cheese | |
| Alternative names | Philadelphia cheesesteak, Philly cheesesteak |
|---|---|
| Course | Main course |
| Place of origin | United States |
| Region or state | Philadelphia, Pennsylvania |
| Created by | Pat & Harry Olivieri |
| Serving temperature | Hot |
| Main ingredients | Sliced steak, cheese, bread |
| Variations | Multiple |
| 759 cal/30 g fat/1 g fiber/49 carbs kcal | |
A cheesesteak, also known as a Philadelphia cheesesteak, Philly cheesesteak, cheese steak, or steak and cheese, is a sandwich made from thinly sliced pieces of steak and melted cheese in a long roll. A popular regional fast food, it has its roots in the city of Philadelphia, Pennsylvania.[1]
Penis :D
Description
The meat traditionally used is thinly sliced rib-eye or top round although other cuts of beef are also used.[2] On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula.
Common additions include sautéed onions, bell peppers, mushrooms, mayonnaise, hot sauce, and ketchup.
Bread
In Philadelphia, most cheesesteak places use Amoroso or Vilotti-Pisanelli rolls.[3] 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,"[4] 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."[5] 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."[6]
Cheese
Provolone, American cheese, and Cheez Whiz are the most commonly used cheeses.[7]
White American cheese along with Provolone cheese are the favorites[7] due to the mild flavor and medium consistency of American cheese. Some places pre-melt the American cheese to achieve the creamy consistency, while others just put freshly cut slices over the meat, letting it melt slightly under the heat. Philadelphia Inquirer restaurant critic Craig LaBan says "Provolone is for aficionados, extra-sharp for the most discriminating among them."[7] Geno's owner Joey Vento, says "We always recommend the provolone. That's the real cheese."[7]
Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity.[8] A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs."[9] 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."[10] Whiz is "overwhelmingly the favorite" at Pat's, outselling runnerup American by a ratio of eight or ten to one,[7] while Geno's claims to go through eight to ten cases of Whiz a day.[7]
During his presidential campaign in 2003, John Kerry was ridiculed for attempting to order the sandwich with Swiss cheese.[11] A food critic for the Philadelphia Inquirer explained: "In Philadelphia, that’s an alternative lifestyle".[12]
Variations
A cheesesteak made with chicken is called a chicken cheesesteak.
A steak sandwich topped with pizza sauce and mozzarella cheese (often toasted in a broiler) is a pizza steak.[13]
Another variation is the "cheesesteak hoagie", which contains lettuce and tomato and often mayonnaise.
The Lehigh Valley region of Pennsylvania is also known for its own style of steaks. Typically, these feature a special tomato-based "steak sauce," onions, pickles, and peppers.[14]
See also
Notes
- ^ Greater Philadelphia Tourism Marketing Corporation, "Philadelphia - African American Visitor's Guide[dead link]"and its suburbs. Retrieved 21 November 2008.
- ^ John Fischer. "How To Make a Philly Cheese Steak". About.com. Retrieved 2008-12-17.
- ^ John Hodgman (May 2002). "Philly Mignon". Men's Journal. Amoroso Baking Company. Archived from the original on 2008-03-25. Retrieved 2009-07-02.
- ^ Jeffery Fekete (2009). Making the Big Game. Mill City Press. p. 21. ISBN 9781935097327.
- ^ Powell, Warren (December, 2000). "Beef Eaters". Indianapolis Magazine. p. 17. ISSN 0899-0328.
{{cite news}}:|access-date=requires|url=(help); Check date values in:|date=(help) - ^ Kerr, Michelle (April 2005). "Hungry for a taste of Philly?". Risk and Insurance. Vol. 16, no. 4. p. 20.
{{cite news}}:|access-date=requires|url=(help) - ^ a b c d e f Mucha, Peter. (2008-05-23). "Cheez Whiz is overrated for cheesesteaks". Philadelphia Inquirer. Retrieved 2011-04-22.
- ^ Hevesi, Dennis. 9 June 2007, New York Times, Edwin Traisman, 91, Dies; Helped Create Iconic Foods". Retrieved 10 November 2008.
- ^ "Cheese Steak: An Original". The New York Times. 1986-05-21. pp. C6.
{{cite news}}:|access-date=requires|url=(help) - ^ William K. Stevens (1985-11-16). "About Philadelphia: Where Cheesesteaks are King, One Family Has Assumed the Crown" (Subscription required). The New York Times. p. 10. Retrieved 2009-07-01.
- ^ Milbank, Dana (2003-08-14). "Steak ups the stakes for Kerry in Philly". Washington Post. Retrieved 2009-07-13.
- ^ Fiorillo, Victor. "The Cheesesteak Cometh". Philadelphia Magazine. Retrieved 2009-07-13.
- ^ "The Perfect Philly Cheesesteak".
- ^ Planet Dreamcast staff (2008-01-28). "Cheesesteaks - Spots to get a superb steak sandwich". Metromix Lehigh Valley. Archived from the original on 2008-04-17. Retrieved 2011-04-22.
{{cite web}}:|archive-date=/|archive-url=timestamp mismatch; 2008-04-30 suggested (help)