Trying the Best Philly Cheesesteak

A by-word among famous sandwiches in the US is the renown Philly Cheesesteak which had its humble origin in the early 1930s in Philadelphia, a sandwich creation by two Italian immigrants, Pat and Harry Olivieri, who thought of using the perfect combination of chopped steak and cheese in their own brand of Italian rolls. What was a simple experiment of a steak sandwich became fast selling, even until now, because of its incredible meaty and cheesy taste combined and at that time, the Olivieris took the golden opportunity of opening Pat’s King of Steaks on the 9th Street and Passyunk Avenue, Philadelphia, to serve the growing number of steak sandwich lovers.

A typical cheesesteak sandwich is composed of a saut?ed, rib-eye beef steak, thinly sliced, and melted cheese placed on a long, crusty bread roll and added with toppings, such as fried onions, hot, sweet peppers, mushrooms, fried in little fat, and lots of ketchup. The rib-eye is the cut of choice for cheesesteak sandwich because when grilled, it gives a great balance of flavor, texture, and bite. The Olivieris used sliced white American cheese or sliced provolone, which were grilled and melted together with the steak, however, later through the years, because of time savings, Cheese Wiz became a more convenient substitute. Common bread rolls for Philly cheesesteak sandwich were light, crisp, and tender, long with rounded ends, so that the length and width of it were enough space for the steak and cheese to fill in evenly. The Philly cheesesteak sandwich cannot be complete without the sauteed onion toppings, as onions provide the sweet balance of the meaty and cheesy taste, a perfect combination of tastes.

Preparing and cooking for a type of Philly cheesesteak sandwich is easy following this procedure: first thing is to use a large frying pan to saute the onions and mushrooms in olive oil, adjusting well the heat from high to medium, until the onions show signs of browning, then set aside, fry the sliced steaks for about 3 minutes on each side, adding salt and pepper to taste, followed by placing sliced cheeses over the grilled or fried steaks until they melt, and, finally, arranging the cooked ingredients evenly into hot, baked rolls. If Cheese Wiz is the preferred cheese of choice, have this melted on a double boiler or in a microwave and then spread this fast and evenly on top of the grilled steak slices.

The locals in Philadelphia, actually, have two choices of sandwiches at Pat Olivieri’s sandwich shop, one is a simple steak sandwich made up of sliced and grilled steak with toppings or a cheesesteak sandwich which has melted cheese and toppings, but the more popular clamor is that of the Philly cheesesteak sandwich.

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