Welcome to JayPo’s Penalty Boxed Lunch, where we explore food from around the country! This week’s 26th official entry is near and dear to our heart here in the Delaware Valley! Yes, that would the iconic cheesesteak. Does it really need an introduction? Well, maybe you need one. Also be sure to check out the definitive cheesesteak ranking.
Food History!
The history of the sandwich has gone down in Philadelphia lore and it’s creation is well-described in this wiki:
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.
https://en.wikipedia.org/wiki/Cheesesteak
The present-day sandwich (yes it’s a sandwich), is comprised and assembled with three key ingredients in mind:
- The Bread: it must be assembled on an Italian roll, preferably seeded. Some exceptions can be made for uniqueness (hello Donkeys poppy-seeded kaiser roll). That roll should have a crusty exterior, with a pillow-y interior. Bonus points if the shop scoops out some of those innards to fit more of that delicious meat filling.
- The Steak: while my preference is usually a thinly sliced ribeye; high quality sirloin can also suffice if it has enough fat content (remember, fat=flavor). The steak is then either chopped up finely, or left largely intact before it is placed on the roll. I much prefer the former.
- The Cheese: locals will generally only put American or Provolone on their sandwich. Tourists are generally drawn to melted cheez wiz for whatever reason (I blame movies/tv). The key to a good cheesesteak is that the cheese must be properly incorporated into the entirety of the sandwich. A good mix is key. A bad cheesesteak will generally just melt it on top or *shudders*, melt it on the roll.
- The Extras: I think EVERY cheesesteak should have some fried onions because it breaks up the savory with a bit of sweetness, but some folks are afraid of onions I guess. There are also acceptable variations of the cheesesteak which include pizza sauce or putting some hoagie ingredients in there (think lettuce, tomato and mayo). A good cheesesteak will never need ketchup.
How I Made It!
I’m fairly traditional, so I went with shaved ribeye, American cheese and fried onions on a seeded Italian roll. Making a good cheesesteak at home is easier than you think.
If you want a more interactive version.
What Does A Local Think? (thanks to the Flyperbole himself, Steve, for his thoughts!)
Do you think the cheesesteak represents your state accurately?
The cheesesteak certainly represents Philadelphia well, and isn’t that the only place that matters in Pennsylvania? Look, the cheesesteak is a hearty, blue collar sandwich for a hearty, blue collar state. Even those jabronis over in Pittsburgh can’t deny the allure of a good cheesesteak. It’s a perfect combination of melty cheese, meat, and soft bread.
How do you make your sandwich?
I don’t typically make my own cheesesteaks, being in the heart of South Philly and all, but if I am making it, there are two key factors: the meat and the bread. No offense to the Steak-Ums corporation, but do not use Steak-Ums to make a cheesesteak. You need thin sliced ribeye steak. I personally like my cheesesteak meat well-diced.
The more difficult part for people outside of the mid-Atlantic region of the east coast is the bread. There’s just something in the wooder here (wooder = water for you rational non-Philly folk). You need a nice, soft hoagie roll, preferably from Sarcone’s or Liscio’s. Seeded or non-seeded is totally your call, but I’ve been swayed towards seeded lately.
Onions are an important factor for most people. I don’t typically like onions on my cheesesteak, but if I do put them on, I like to fry them up real good and dice them up pretty tiny.
Now, cheese is your final big factor. I am fine with any of the big cheesesteak cheeses – whiz, american, provolone, or (my current favorite) cooper sharp. Whatever you cheese is, you want to get that nice and melty. I like to place the cheese on the roll and place it on top of the meat while it cooks. You want to keep it on there just long enough to melt but not long enough to toast the roll.
How did I do?
Your cheesesteak (unsurprisingly) looks great. Seeded roll, diced meat – it actually looks very similar to the Delco Steaks cheesesteak that I had at the Well Fargo Center this year.
Where do you order your favorite *insert sandwich*?
My favorite cheesesteak in Philadelphia is Dalessandro’s. However, that is in a real pain in the ass part of the city for me to get to, so I do not go there very often. I love John’s Roast Pork when I can get there. I typically end up ordering from Cosmi’s or Woodrow’s for convenience. I’ve also been loving the brisket cheesesteak from Mike’s BBQ in South Philly if you are looking for a hearty variation on the classic. The great thing about living in Philadelphia is that the majority of local pizza places can make a solid cheesesteak.
