Cheesesteak with Cheez Whiz
The 'cheesesteak', known outside the
Philadelphia,
Pennsylvania area as the 'Philadelphia cheesesteak', 'Philly cheesesteak', or 'steak and cheese' is a
sandwich principally of thinly sliced pieces of
steak and melted cheese on a long roll. A cheesesteak without cheese is locally called a 'steak sandwich', or a Philly Steak in other parts of the country.
The cheesesteak is a
comfort food for natives of the Philadelphia region. It was invented in the city in 1930 and is considered to be a city icon along with other foods such as
Tastykakes,
water ice, the Philadelphia soft
pretzel,
hoagies, and
scrapple.
History
Philadelphian
Pasquale 'Pat' Olivieri is often credited with inventing the Philadelphia cheesesteak along with his brother,
Harry Olivieri, by serving chopped-up steak on hoagie rolls in the early 1930s.
[1] They began selling the concoctions at their hot dog stand near south Philadelphia's Italian Market. They became so popular he opened up his own cheesesteak restaurant in 1930. This restaurant still operates today as Pat's King of Steaks.
Pat's website calls the preparation a "steak sandwich" (not a "cheesesteak") and says that "as the years passed, both employees and customers alike demanded change ... cheese was added."
[2] Joe Vento of Geno's, which is located directly across the street from Pat's, claims that he was the first to add cheese.
In 1952 they added
Cheez Whiz to their sandwich ingredients.
Ingredients and preparation
Steak is typically
top round, although other types are often used. In one form of preparation,
the steak is cut very thin so that it is almost translucent. 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 locations with large volumes will grill 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 grill and flipped until brown.
Cheese can be added as the last stage of grilling, placed on the bread before the meat is added, or ladled on top of the sandwich as the last step.
For adding cheese while grilling, the steak is shaped on the grill so that the roll could cover it, the cheese is laid on top and allowed
to melt for a minute, then the roll is placed over the steak and the spatula is used to scoop the entire contents into the roll.
In another method, the cheese is placed along the inner sides of the sliced roll and is either melted beforehand by a warmer or is melted by the heat of the freshly cooked steak. Lastly, pre-melted cheese or
Cheez Whiz can be ladled on top of the sandwich.
The sandwich is served in a long roll, typically a 6-inch (15 cm) or 12-inch (30 cm) loaf of Italian bread (also known in Philly as a hoagie roll). The bread is sliced lengthwise to form a cradle, similar to a hot dog bun.
In the Philadelphia area, cheesesteaks are often made with rolls from the Philadelphia-based
Amoroso's Baking Company, commonly known as Amoroso Rolls. (Pat's rolls are made by the Vilotti-Pisanelli bakery.
[ Philly Mignon John Hodgman Pat's: uses Vilotti-Pisanelli rolls --in late 2005, Pat's Steaks changed their rolls from Amoroso to Liscio's Bakery, of Glassboro, New Jersey, Pat's proprietor advocates Whiz, uses thin-sliced ribeye "cow meat" [sic]. Geno's: uses Amoroso rolls, proprietor advocates American or provolone, uses ribeye steer. In general, "the real controversy is chopped versus nonchopped." Re bread, quotes Pat's proprietor: "There's something about the bread," says Junior. "It's the altitude and the humidity of this area, and the dirty water from the Schuylkill River."]) Locals believe there is something about "
Schuylkill Punch", the nickname for Philadelphia's drinking water, that, by its
alkalinity, makes the rolls distinctively flaky and airy.
A cheesesteak may include other optional ingredients such as grilled onions, sautéed
green peppers, and
mushrooms. Some menus include hot sauce,
ketchup, or pizza sauce (a 'Pizza Steak', often with
mozzarella as the cheese).
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; locals, however, will often say that a "true" Philadelphia cheesesteak is never made with Swiss cheese.
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."
[The New York Times, May 21, 1986, p. C6 "The Cheese Steak: An Original"] In a 1985 interview, Frank Olivieri (Pat Olivieri's nephew) 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."
[3]
A recipe published by Pat's King of Steaks says, with regard to cheese, "We recommend Cheez Whiz®; American or Provolone works fine."
[4] 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."
[ Sandwich Superheroes Philadelphia's cheese-steak kings have fought for more than 30 years. Now they can't imagine life without each other. David Whitford ]
American
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.
Provolone
Mild, unaged
Provolone is almost universally offered. However, a
Los Angeles reporter claimed that "provolone is ''the'' cheesesteak cheese, preferably an extra-sharp provolone with a distinctly savage bite."
[5].
Other cheese
Other varieties of cheese may be offered—a 1986 ''New York Times'' article mentioned a Philadelphia establishment that serves "mesquite-grilled cheese steak with Jarlsberg cheese"
[. A few establishments have begun offering the new low-fat cheeses as health-conscious alternatives.]
Outside of Philadelphia, Swiss cheese is offered as a topping, often combined with mushrooms and fried onions. Democratic Presidential candidate John Kerry requested Swiss cheese on a cheesesteak from Pat's during a visit to Philadelphia.[6] Mozzarella cheese is also used, but mainly as a "pizza steak" and is rarely used as a regular steak.
Variations
Numerous variations on the basic cheesesteak theme are offered by various vendors.
A ''chicken cheesesteak'' uses thinly sliced chicken, also sautéed on a griddle. With Buffalo wings sauce it becomes a Buffalo Chicken cheesesteak.
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''.[1][2]
A ''cheesesteak hoagie'' is a cheesesteak with lettuce, tomato, and American or Provolone cheese.
''Cheesesteak springrolls'' are an appetizer offered at several Philadelphia restaurants.
A ''Western Cheesesteak'' features barbecue sauce and, typically,jalapeño or bell peppers.
Meatless ''Cheesefake''s are offered for vegetarians.
''South Street Sushi'', is made by wrapping a cheese steak from Jims Steaks, located on the corner of 4th & South Street, in a slice of pizza from Lorenzo's, at 305 South Street.
Stephen Starr's Barclay Prime steakhouse offers a $100 cheesesteak sandwich made with Wagyu beef, seared foie gras, and black truffle shavings, accompanied by a glass of champagne.[3]
Cultural etiquette
At some shops in South Philadelphia dedicated to selling cheesesteaks, they tell the world that there is a defined protocol for ordering a cheesesteak, consisting of the desired cheese and whether fried onions will ("wit") or will not ("witout") be added. A common order in South Philly is "Whiz, wit", meaning a cheesesteak with Cheez Whiz and fried onions. "Wit" (or "wid") is an approximation of the South Philadelphian pronunciation of "with," which is how the word is actually spelled on some menus. For example, "Give me a provolone wit," is an order for a cheesesteak with provolone cheese and fried onions on top.[7] Orders for additional toppings, such as sautéed mushrooms or peppers, are usually added at the end, e.g. "I'd like an American witout and peppers."
During the 2004 presidential campaign, candidate John Kerry ordered a cheesesteak with Swiss cheese in South Philadelphia. According to the ''Philadelphia Daily News'', "reporters snickered," because "in Philadelphia, ordering Swiss on a cheesesteak is like rooting for Dallas at an Eagles game. It isn't just politically incorrect; it could get you a poke in the nose."[6]
In 2005, Massachusetts Governor Mitt Romney turned down a cheesesteak wager by Pennsylvania Governor Ed Rendell in the traditional pre-Super Bowl bet between leaders of the states represented in the game. Rendell later told reporters, "He said the cheesesteak had no nutritional value."[9]
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.[op. cit.][op. cit.]
Many Philadelphians proclaim allegiance to a particular steak shop as the maker of "the best" cheesesteak. There is much lively debate to be had in Philadelphia over what makes one establishment's cheesesteak better than another's. Street vendors also prepare and sell cheesesteaks from trucks and carts in and around the city, especially on the larger college campuses.
As Patti LaBelle notes, "when we were growing up, Llona and I always went to the same little shop to get ours—this twenty-four-hour hole-in-the-wall that made the best ones in Philly."[10]
Best of Philly award winners
The following are winners of the Best of Philly awards from Philadelphia magazine for Best Cheesesteak.
★ Johnny's Hots: 2006[11]
★ Tony Luke's: 2005[12]
★ Cosmi's Deli: 2004[13]
★ Chicks Deli: 2003[14]
★ Chink's: 2002[15]
★ Lorenzo's Pizza: 2002[16]
★ Pat's Steaks: 2001[17]
★ Geno's Steaks: 2000[18]
★ Jim's Steaks: 1997[19]
Cheesesteaks elsewhere
In other parts of North America, many sandwich shops offer their own versions of the cheesesteak, and some are even dedicated to serving only cheesesteaks. Regionally, the name may vary; in parts of New England, for example, the sandwich is called a "steak and cheese".
Some native Philadelphians maintain that places outside the immediate area are not able to produce an authentic Philadelphia cheesesteak. For example, the meat is often prepared incorrectly (sliced from ground or flaked beef, rather than whole or molded), or the traditional toppings are not offered.[20]
Another missing element in most cheesesteaks outside Philadelphia is the use of Amoroso's rolls, which are almost exclusively used in Philadelphia.[op. cit.] There are, however, some restaurants outside of Philadelphia that have Amoroso rolls or dough shipped to them.
The best website to go to when traveling to find an authentic Cheesesteak shop is http://www.bestcheesesteaks.com
It is also very popular in Chile, where it is called "as" and it's usually served in their "italian" variation with tomato, avocado and mayonaise.
References
1. "Rick's Steaks takes Reading Terminal Market dispute to court" Katie Stuhldreher
2. The History of Pat's King of Steaks
3. The New York Times, November 16, 1985, p. 10: "About Philadelphia: Where Cheesesteaks are King, One Family Has Assumed the Crown"
4. The Original Pat's King of Steaks Philadelphia Cheese Steak recipe
5. LA Weekly - Ask Mr. Gold, September 2, 2004 Retrieved February 26 2007
6. Philadelphia Daily News story on the Kerry contretemps
7. I. M. Hungry, "How to order a steak", retrieved on 12 August 2006.
8. Philadelphia Daily News story on the Kerry contretemps
9. Mass. Governor Disrespects The Cheesesteak
10. Patti Labelle's Lite Cuisine: Over 100 Dishes with To-Die-For Taste Made with To-Die-For Recipes, , Patti, LaBelle, Gotham, 2003, ISBN 1-59240-004-3 p. 25
11. Philadelphia Magazine: Best of Philly 2006
12. Philadelphia Magazine: Best of Philly 2005; Cheesesteaks; Philadelphia
13. Philadelphia Magazine: Best of Philly 2004; Cheesesteaks; Philadelphia
14. Best of Philly 2003
15. Philadelphia Magazine: Best of Philly 2002
16. Philadelphia Magazine: Best of Philly 2002
17. Philadelphia Magazine: Best of Philly 2001
18. Philadelphia Magazine: Best of Philly 2000
19. [Philadelphia Magazine: Best of Philly 1997]
20. "The Perfect Philly Cheesesteak"
External links
★ Cheesesteak 101: A Primer On The Who, What, Where And Whiz Of Philly Cheesesteaks
★ Pat's King of Steaks website
★ Jim's Steaks website
★ Geno's Steaks Website
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