Amazing Cheesesteak Facts
Did you know ...
cheesesteak, also known as a
Philadelphia cheesesteak, Philly cheesesteak, or steak and
cheese, is a sandwich made from thinly sliced pieces of steak
and melted cheese in a long roll?
that the cheesesteak is one of the
favorite foods of the city of Philadelphia, Pennsylvania.
that the cheesesteak was developed in the early
20th century "by combining frizzled beef, onions, and cheese
in a small loaf of bread," according to a 1987 exhibition
catalog published by the Library Company of Philadelphia and
the Historical Society of Pennsylvania?
Philadelphians Pat and Harry Olivieri are often credited with
inventing the sandwich by serving chopped steak on hoagie
rolls in the early 1930s?
that the Pat and Harry Olivieri
began selling this variation of steak sandwiches at their hot
dog stand near south Philadelphia's Italian Market?
they became so popular that Pat opened up his own restaurant
which still operates today as Pat's King of Steaks?
the sandwich was originally prepared without cheese and Olivieri claims provolone cheese was first added by Joe "Cocky
Joe" Lorenza, a manager at the Ridge Avenue location?
that Pat's and Geno's Steaks have a highly publicized rivalry
and they are located across the street from each other on 9th
Street and Passyunk Avenue in South Philadelphia?
that cheesesteaks have become popular in restaurants, cafeterias
and food carts throughout the city with many locations being
independently owned family run businesses?
variations of cheesesteaks are now common in several fast food
chains and versions of the sandwich can also be found in
locations ranging from bars to high-end restaurants.
that the meat traditionally used is thinly
sliced rib-eye or top round although other types are also
that on a lightly oiled
griddle at medium
temperature, the steak 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 overcooking and thicker slices are also
that some vendors forgo the chopping,
serving their sandwiches with the slices of steak in whole
that some locations preparing several
once will griddle the steak in a large pile, chopping and
flipping the steak with a large metal spatula until cooked to
a light brown?
that the thicker pieces of
steak, due to
their need to be cooked more thoroughly, will be set in a
single layer on the griddle and flipped until brown?.
that a cheesesteak may include other optional ingredients such
as fried onions, sautιed bell peppers, and mushrooms?
that some menus include mayonnaise, hot sauce, ketchup, or
pizza sauce (a Pizza Steak, often with mozzarella as the
that in Philadelphia most
places use Amoroso or Vilotti-Pisanelli rolls?
source writes that "a proper cheesesteak consists of provolone
or Cheez Whiz slathered on an Amoroso roll and stuffed with
thinly shaved grilled meat," while a reader's letter to an
Indianapolis magazine, lamenting the unavailability of good
cheesesteaks, wrote that "the mention of the Amoroso roll
brought tears to my eyes?"
that after commenting on the
debates over types of cheese and "chopped steak or sliced,"
Risk and Insurance magazine declared "The only thing nearly
everybody can agree on is that it all has to be piled onto a
fresh, locally baked Amoroso roll?"
American cheese, provolone, and Cheez Whiz are the most
commonly used cheeses?
that Cheez Whiz, first marketed in
1952, was not yet available for the original 1930 version but
is now a common option?
that a 1986 New York Times
article called Cheez Whiz "the sine qua non of cheesesteak
that in a 1985 interview, Pat Olivieri's
nephew Frank Olivieri 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?"
cheese - generally of
the pasteurized process cheese variety - is a favorite due to
its mild flavor and medium consistency?
that some places
pre-melt the American cheese to achieve the creamy
consistency, while others just put freshly cut slices over the
meat, letting it melt slightly under the heat?
Provolone is also popular and one Los Angeles reporter claimed
that "provolone is the cheesesteak cheese, preferably an
extra-sharp provolone with a distinctly savage bite?"
that the proprietor of Geno's considers provolone or American
cheese more authentic, but on Pat's introduction of Cheese
Whiz it quickly became a "topping of choice?"
his presidential campaign in 2003, John Kerry was ridiculed
for attempting to order the sandwich with Swiss cheese and a
food critic for the Philadelphia Inquirer explained: "In
Philadelphia, thats an alternative lifestyle"?
that a cheesesteak made with chicken is called a chicken
cheesesteak or "chicken philly" and a variation with buffalo
wing sauce and blue cheese dressing is called a buffalo
that 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; however,
some establishments offer sliced pepperoni as an optional
topping, to make a pepperoni pizza steak?
variation is the "cheesesteak hoagie", which contains lettuce
and tomato and often mayonnaise?
that the Lehigh Valley
region of Pennsylvania is also known for its own style of
steaks and typically, these feature not Cheese Whiz but rather
a special tomato-based "steak sauce," onions, pickles, and