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Since National Cheesesteak Day is coming up in about three weeks (plus the fact that it sounds delicious), I'm sharing this post from The Art of Manliness. This way you'll have time to gather up the ingredients and have a test run or two (or three):
As the story goes, the Philly cheesesteak was created in 1930, by Philly frankfurters Pat and Harry Olivieri. Tired of the tried and true hot dog, Pat “frizzled” or crisped up some thinly sliced steak along with some seasonings, and sandwiched it between soft, white bread. A cabbie, in the right place at the right time, caught a sniff, and scored the new creation for a dime – thus creating the first of what would become hundreds of millions of cheesesteak transactions. Pat’s humble hot dog stand soon ditched the dog entirely, and Pat’s King of Steaks was born.
But every good story always has a twist. Some credit the addition of cheese to that of “Cocky” Joe Lorenzo, an employee of Pat’s, who added a healthy dose of provolone to the mix. Others are not too quick to give Lorenzo credit for all the cheesy goodness, instead passing along praise to Geno’s Steaks owner Joey Vento.
No matter who deserves the credit, I’ve been fortunate enough to spend a summer day or two in South Philly dividing my time, and appetite, between Pat’s and Geno’s, which sit across from each other at the intersection of 9th and Passyunk.
Locals and elitists alike will tell you that both places are tourist traps, which is partially true – but sometimes the trappings of tourism serve as a launching pad towards seeking out more “authentic” creations from the likes of John’s, Jim’s, Tommy DiNic’s (technically not a purveyor of the cheesesteak, but worth mentioning), and Tony Luke’s — in other words, there’s a lot of great cheesesteaks, and arguments as to whose is best, in Philly.
Here are the ingredients you'll need:
Meat
Traditionally, thinly sliced rib-eye is used as the base of the sandwich. Rib-eye has a flavorful combo of tender meat and fat, which provides great texture and moisture in the sandwich. The downside is that rib-eye can be quite expensive — so other cuts like beef short rib, sirloin, or even top round can also be used. Remember, your meal will only be as good as your ingredients, so whenever possible don’t skimp on the quality of the steak.
Cheese
There’s a divided camp when it comes to cheese. Whether you favor American, provolone, or Cheez Whiz, whatever you do, don’t be John Kerry, who infamously made the faux-pas of ordering Swiss on his cheesesteak. (It’s no wonder he lost his bid to run the country.)
Provolone is considered the gold standard order when it comes to the dish — a slightly sharp and tangy flavor that works well with the savory beef.
American cheese, specifically white American, also plays nicely in the sandbox due to the fact that it melts easily, and provides a rich, creamy texture with the steak.
What about the intensely controversial Cheez Whiz? Solomonov says: “You should never make a cheesesteak with Cheez Whiz. Always make it with sharp provolone or American — then subconsciously you can be more okay with craving it.”
You’ve heard the chef’s verdict: no Cheez Whiz. Admittedly, I have to agree with Michael, as there’s just something a bit strange about the neon orange concoction. And when I’m making this recipe at home, I always avoid the goo.
But sometimes, guilty pleasures find ways of growing on you, and I’m sure there’s a camp of loyalists right now who are inflamed by such a stance. So, I’ll play to both sides. Cheez Whiz certainly has its place, and it can be indulgent and delicious in its own unique way.
Everybody happy now?
I've only had it with provolone...and I'll probably keep it that way.
Bread
This is an easy one. Your steak should be served on Amoroso’s brand rolls. If you aren’t able to find those, a soft white roll with a slightly salted flavor can be substituted. The bread-to-meat ratio is key, so if the roll has too much bread in the center, I suggest pulling some out to create the right balance.
I don't think I've ever had that brand, but any soft roll should work fine.
Toppings
The most common toppings are griddled onions, peppers, and mushrooms, either folded into the steak as a mix, or served atop. Condiments like mayo and ketchup are also regulars, but rarely mustard. A pizza steak is created when topped with marinara and mozzarella. Cheesesteak hoagies add lettuce and tomatoes, and are traditionally served cold.
I'm not a mushroom fan. And mayo and ketchup don't sound good to me. I haven't tried a pizza steak or the hoagie version.
Directions
- Freeze
- Slice
- Cook
- Pull & Chop
- Cheese
- Assemble & Eat
Be sure to check out the article for the full recipe!
Interesting days
Tomorrow - World Wildlife Day, What If Cats and Dogs Had Opposable Thumbs Day, National Anthem Day, Registered Dietitian Day, Canadian Bacon Day, International Irish Whiskey Day, World Maths Day, Cold Cuts Day and Mulled Wine Day
Week long celebrations:
Mar 1 - Mar 5: School Breakfast Week
Mar 1 - Mar 7: Return Borrowed Books Week
Mar 1 - Mar 7: Read an E-Book Week
Mar 1 - Mar 7: Schools Social Work Week
Mar 1 - Mar 7: Dental Assistants Recognition Week
Mar 1 - Mar 7: Consumer Protection Week
Feb 27 - Mar 7: Jewish Book Week
Mar 1 - Mar 7: World Orphan Week
Mar 1 - Mar 7: Endometriosis Awareness Week
Mar 1 - Mar 7: Pet Sitters Week
Mar 1 - Mar 7: Will Eisner Week
Mar 1 - Mar 7: Write a Letter Appreciation Week
Mar 1 - Mar 7: Universal Human Beings Week
Mar 1 - Mar 7: British Pie Week
Feb 22 - Mar 7: Fairtrade Fortnight
Mar 1 - Mar 7: Telecommuter Appreciation Week
Next Tuesday - Meatball Day, Barbie Day, Organize Your Home Office Day, Crabmeat Day, False Teeth Day, Get Over It Day, Panic Day and Unique Names Day
Week long celebrations:
Mar 7 - Mar 13: No More Week
Mar 7 - Mar 13: Women in Construction Week
Mar 7 - Mar 13: Procrastination Week
Mar 7 - Mar 13: Peace Corps Week
April 2 - Ferret Day, Walk to Work Day, Poet in a Cupcake Day, World Autism Day, Love Your Produce Manager Day, Peanut Butter and Jelly Day and Children’s Book Day
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