Philly Cheesesteak

Philly Cheesesteak originated in the U.S.A. in Philadelphia, Pennsylvania. It is a sandwich made from thinly sliced pieces of steak and melted cheese on a long roll. Cheesesteaks are one of Philadelphia’s favorite foods, along with hoagies, water ice and soft pretzels.

Credited with inventing the cheesesteak are Philadelphians Pat and Harry Olivieri by serving chopped-up steak on hoagie rolls in the early 1930s. They began selling it at their hot dog stand near south Philadelphia’s Italian Market. Once they caught on Pat opened his own cheesesteak restaurant in 1930 and it still operates today as Pat’s King of Steaks. As time passed there was a demand for change and cheese was added. Cheez Whiz, was first marketed in 1953.

The steak is typically top round, although other types such as rib eye are often used. One way of preparing the cheesesteak is to cut the steak very thin so that it is almost translucent. Then it is place on a lightly oiled griddle at medium temperature. The slices are quickly browned and then scrambled into smaller pieces with a flat spatula. To prevent the steak from getting over done it is often placed on top of slightly fried onions. At times thicker slices of steak are used such as chunks of frozen thin slices which are defrosted as they are cooked. There are some vendors who omit the chopping, serving their sandwiches with the slices of steak in whole form.

Cheese can be added at the last stage of griddling, placed on the bread before the meat is added or ladled on top of the sandwich as the last step. When adding cheese while griddling the steak is shaped on the griddle so that the roll could cover it then the cheese is laid on top and allowed to melt for a minute and then the roll is placed over the steak and with a spatula the entire contents are scooped onto the roll. Another method is that the cheese is placed along the inner sides of the sliced roll and either melted beforehand or melted by the heat of the freshly cooked steak. The sandwich is served in a long roll, typically a 6 or 12 inch (15 or 30 cm) loaf of Italian bread. The bread is slice lengthwise to form a cradle, similar to what is done to a hot dog bun. A cheesesteak may include other optional ingredients like fried onions, sautéed green peppers and mushrooms. There are some menus that include mayonnaise, hot sauce, ketchup or pizza sauce.

The cheeses most frequently used are white American, provolone and Cheez Whiz. A few locations may offer Swiss, cheddar or mozzarella. Since Cheez Whiz was first marketed in 1952 and it soon became the topping of choice because of the ease with which is spreads. Another favorite for cheesesteaks is American cheese. Some place pre-melt the cheese to achieve a Cheez Whiz like consistency but some just put freshly cut slices over the meat letting the heat of the sandwich melt it. There is also mild, unaged provolone. Television chef and food scientist Alton Brown recommends Mimolette, a French cheese with a similar color and texture to cheddar. This cheese is used in his chain of Bull Cheese Steaks.

Variations of the cheesesteak are a steak sandwich topped with pizza sauce and slice or crumbled mozzarella and is known as a pizza steak. It’s melted under a broiler to brown the cheese. Some places offer sliced pepperoni as an additional topping to make it a pepperoni pizza steak. A cheesesteak made with chicken is called a chicken cheesesteak which can be served with honey mustard. When served with buffalo wing sauce and bleu cheese dressing it’s known as a buffalo chicken cheesesteak. Stephen Stan’s Barclay Prime Steakhouse offers a $100 cheesesteak sandwich made with Wagyu beef (this beef is known worldwide for its marbling characteristics), seared foie gras (a food product made of the liver of a duck or goose that has been specially fattened), and black truffle shavings, accompanied by a glass of champagne.

The best known cheesesteak eateries are Pat’s and Geno’s Steaks. These rivals are located across the street from each other on 9th Street and Passyunk Avenue in South Philadelphia. Street vendors also prepare and sell cheesesteaks from trucks and carts in and around the city and especially on the larger college campuses.

Philly Cheesesteak Sandwich
Serves:
2 sandwiches
Ingredients
• 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
• 1 white onion, thinly sliced
• 1/2 large green bell pepper, thinly sliced
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 pound rib-eye steak, very, very thinly shaved or sliced
• 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
• Ketchup, optional topping
• Italian pickled peppers, accompaniment

Directions
Preheat the oven to 200 degrees F.
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the sautéed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.