As most know, the two major contenders are provolone cheese and Cheese Whiz, but I’ll even let American cheese enter the debate. Serious Eats / Amanda Suarez The Great Cheese DebateĬheese type is a major topic of debate in the world of cheesesteaks. Running a knife through store-bought pre-sliced beef before cooking. A hearty portion of the cheese-laced rib eye is then flipped into a hoagie roll that’s sturdy enough to hold up to all that wonderful fattiness, but supple and soft enough to sink your teeth into with little resistance. Cheese is folded in and melted into the meat to add even more richness and a bit of sharpness for contrast, while also serving as a delicious edible glue to hold all of the delicate pieces of rib eye together. So what’s all the fuss about? Sure, you could argue that there are better Philly-based sandwiches (a lot of locals would order a roast pork with broccoli rabe before a cheesesteak), but when the simple and humble cheesesteak is done well, you can see why it’s the city's most famous sandwich: Thinly shaved, super beefy rib eye is finely chopped on a well-loved flat-top, and then slowly browned in its own fat and juices. No fancy sauces, no vibrant complimentary veggies, not even a crunchy topping. I grew up literally down the street from Dalessandro’s Steaks and Chubby’s Steaks, two iconic cheesesteak and hoagie shops, which means I’ve enjoyed more cheesesteaks than anyone probably should in a lifetime, and therefore have an opinion or two about how a cheesesteak should be made.Īt its core, the sandwich has just three elements: beef, cheese, and bread. After a long week of school and endless activities and practices that my siblings and I endured, our family's Friday night go-to dinner was almost always cheesesteaks and hoagies. My husband learned quickly that my family takes our sandwiches seriously. He was met with a passionate, almost hour long response as to why “those spots are just for tourists” and a lengthy description of what defines a great cheesesteak. “Pat’s or Geno’s?” he asked my father, brother, and brother-in-law, in an effort to make light conversation. He innocently asked the question of where to get a good cheesesteak in Philly.
I have a fond memory from one of the first time’s my now-husband was meeting my family. Sincere sandwich debate is common when my family is all together. I come from a long line of Philadelphians with a shared love for cheesesteaks. Folding and melting a portion of the provolone cheese directly into the cooked steak adds flavor and acts as a binder to hold the thinly sliced meat together in the sandwich while eating.Cooking the sliced beef with the onions saves time while guaranteeing the onions come out well browned while retaining a bit of bite.Two options make perfectly thinly sliced beef possible: par freeze a steak to make hand-slicing much easier, or buy very thinly sliced meat from a butcher or Asian market.
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