Introduction
The Philly Cheesesteak. Just the name conjures up images of sizzling meat, melted cheese, and the bustling streets of Philadelphia. But what exactly goes into an authentic, original-style Philly Cheesesteak? It’s more than just a sandwich; it’s a culinary experience, and understanding the classic ingredients is key to recreating that experience at home. This article delves into the specifics, ensuring you’re equipped to make a truly authentic Philly Cheesesteak.
The Core Components of a Classic Philly Cheesesteak
The Steak: Thinly Sliced Ribeye
The heart of the cheesesteak is undoubtedly the steak. The traditional and preferred cut is ribeye. Why ribeye? Its rich marbling provides optimal flavor and tenderness when thinly sliced and cooked.
- Cut: Ribeye is the gold standard.
- Thickness: Paper-thin slices are crucial. Partially freezing the ribeye before slicing makes this easier.
- Preparation: Avoid marinades. Season simply with salt and pepper during or after cooking.
The Roll: Amoroso’s Italian Roll (or a Close Substitute)
The roll is just as important as the steak. A soft yet sturdy roll is needed to contain the juicy meat and cheese without falling apart. Amoroso’s Baking Company in Philadelphia is renowned for their rolls, and are considered the standard for authenticity.
- Type: A long, soft, and slightly chewy Italian roll.
- Texture: It should be able to absorb the juices without becoming soggy.
- Availability: If Amoroso’s isn’t available, look for a similar Italian roll from a local bakery.
The Cheese: Provolone, American, or Cheese Whiz
Cheese is another vital component, sparking much debate among cheesesteak aficionados. Traditionally, the choices are provolone (mild or sharp), American cheese, or, perhaps most controversially, Cheese Whiz.
- Provolone: Offers a subtle, slightly tangy flavor. Many purists prefer mild provolone.
- American Cheese: Melts beautifully and creates a creamy texture. A classic choice.
- Cheese Whiz: A Philadelphia icon. While not everyone’s favorite, it’s undeniably part of the cheesesteak’s history and a popular option. Its processed nature provides a distinct flavor and texture.
Choose the cheese that best suits your taste. There is no “wrong” answer, only preference!
The Onions: Thinly Sliced and Caramelized
While optional for some, onions are a standard addition to a classic Philly Cheesesteak. They add sweetness and a contrasting texture.
- Type: Yellow onions are most commonly used.
- Preparation: Thinly slice the onions and cook them until softened and slightly caramelized in the same pan as the steak (or separately).
- Seasoning: A little salt and pepper is all you need.
Assembling the Perfect Philly Cheesesteak
- Cook the Onions (if using): Sautรฉ thinly sliced onions in a little oil until soft and slightly caramelized.
- Cook the Steak: On a hot griddle or large skillet, cook the thinly sliced ribeye, breaking it apart with a spatula as it cooks. Season with salt and pepper.
- Combine: If using onions, mix them with the steak.
- Add the Cheese: Arrange the cheese slices over the steak and onions, allowing it to melt. If using Cheese Whiz, drizzle it liberally over the meat.
- Assemble: Using a spatula, scoop up the meat, cheese, and onions and place it into the roll.
- Serve Immediately: Enjoy your authentic Philly Cheesesteak while it’s hot!
Conclusion
The original Philly Cheesesteak is a simple yet satisfying sandwich built on quality ingredients. By using thinly sliced ribeye, a good Italian roll, your choice of cheese (provolone, American, or Whiz), and optional caramelized onions, you can create a taste of Philadelphia in your own kitchen. Remember, the key is fresh, high-quality ingredients and a little bit of practice to perfect your technique. Enjoy!
