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What Google Can’t Tell Us About "the Best" Philly Cheese Steak Recipe
Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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7 Comments
Smaug
November 16, 2023
I sympathise with Bobby. At one point I did some "research" (i.e. poking around on the internet) on Philly cheese steaks and arrived at what I'm pretty sure was an authentic recipe-
I had nothing to compare my homemade rolls to, but they matched the description well. I found it to be bland and overly greasy, which fit my expectations pretty well, but the basic concept (sauteed thin cut steak with sauteed onions and cheese) had possibilities and have messed around with it some. Well trimmed sirloin made for a reasonable level of fat, sharp cheese and less of it made a better balance, pepper strips (decried by the traditionalists) are a huge plus (I like sweet Italian peppers especially) and various additions- worcestershire, thyme- all sorts of herbs and spices, actually- soy sauce, hot pepper can be combined in all sorts of ways to make some excellent sandwiches (which are not Philly cheese steaks, but neither are many fine things- hamburgers, roses, ukuleles etc.). I like ciabatta rolls as a base.
I had nothing to compare my homemade rolls to, but they matched the description well. I found it to be bland and overly greasy, which fit my expectations pretty well, but the basic concept (sauteed thin cut steak with sauteed onions and cheese) had possibilities and have messed around with it some. Well trimmed sirloin made for a reasonable level of fat, sharp cheese and less of it made a better balance, pepper strips (decried by the traditionalists) are a huge plus (I like sweet Italian peppers especially) and various additions- worcestershire, thyme- all sorts of herbs and spices, actually- soy sauce, hot pepper can be combined in all sorts of ways to make some excellent sandwiches (which are not Philly cheese steaks, but neither are many fine things- hamburgers, roses, ukuleles etc.). I like ciabatta rolls as a base.
Gremlinkurst
July 20, 2021
I hate to break it to all the "experts" out there, but ANYONE—and I don't care WHO they are—ANYONE says that Philly Cheesesteak sandwiches have Cheez Whiz or ANY kind of artificial nacho cheese crap on it, or ANY kind of yellow cheese whatsoever? Gardeners line up with your wheelbarrows, 'cause that guy is tossing 100% pure FERTILIZER! I don't care if you can find 198 shops in Philadelphia poisoning their customers with that drek, IT'S NOT PHILLY!
Now, folks with more refined palates—YELLOW? REALLY?—folks with more refined taste may quibble and hem and haw over which non-cheddar or non-Colby or non-whatever-yellow-mess is the right white or whitish cheese, but that's another argument. And if it has half of some weirdo's kitchen pantry in it, or it takes longer than fifteen minutes to prepare, it's not WHAT? It's not PHILLY! The gustatorial beauty of that iconic sandwich is that it's SIMPLE, delicious, and there's not really a "correct" recipe. And I don't care if "Uncle Bob and Aunt Janet" are eighth-generation Philly denizens and THEY make it that way—if there is ANY kind of yellow dripping from it (that includes mustard), it's not what? You got it: It's not Philly! ...Not the Philadelphia treat I remember from 1980, anyway!
Now, folks with more refined palates—YELLOW? REALLY?—folks with more refined taste may quibble and hem and haw over which non-cheddar or non-Colby or non-whatever-yellow-mess is the right white or whitish cheese, but that's another argument. And if it has half of some weirdo's kitchen pantry in it, or it takes longer than fifteen minutes to prepare, it's not WHAT? It's not PHILLY! The gustatorial beauty of that iconic sandwich is that it's SIMPLE, delicious, and there's not really a "correct" recipe. And I don't care if "Uncle Bob and Aunt Janet" are eighth-generation Philly denizens and THEY make it that way—if there is ANY kind of yellow dripping from it (that includes mustard), it's not what? You got it: It's not Philly! ...Not the Philadelphia treat I remember from 1980, anyway!
Dan
January 23, 2018
Seth, you are right about the old days at 9th and Passyunk.
Erin, ask them if they can make a pizza steak, available at every steak shop in Philly. Same Italian roll, griddled beef, your choice of fried onions, sweet or hot peppers and mushrooms, but The cheese becomes mild provolone and pizza sauce is ladled on top. Dry becomes messy. The pizza sauce can be canned, or even just thick tomato purée blended with oregano, basil, pizza herbs etc.
Many people here will also order a regular steak with ketchup.
Erin, ask them if they can make a pizza steak, available at every steak shop in Philly. Same Italian roll, griddled beef, your choice of fried onions, sweet or hot peppers and mushrooms, but The cheese becomes mild provolone and pizza sauce is ladled on top. Dry becomes messy. The pizza sauce can be canned, or even just thick tomato purée blended with oregano, basil, pizza herbs etc.
Many people here will also order a regular steak with ketchup.
ErinM724
January 23, 2018
I live smack dab in the middle of the country and have never been to Philly. We found a place in town that makes cheesesteaks and ordered for the NFC game last Sunday. They were pretty good....but so dry! I'm considering ordering them again for the big show, but am considering making some kind of sauce at home for us to add....maybe a garlic aioli? Any suggestions?
Seth
January 23, 2018
I'm a Philly boy...go Birds...beat them Pat's
and I know my steaks too. So y'all can say what you want about any steak out there...but no marinara for me = no steak sandwich.
and Dan...Pats and Genos certainly are tourist spots today....but thats not how they started out. They were just local corner spots down in the neighborhood. just an aspect of South Philly living from back in the day
and I know my steaks too. So y'all can say what you want about any steak out there...but no marinara for me = no steak sandwich.
and Dan...Pats and Genos certainly are tourist spots today....but thats not how they started out. They were just local corner spots down in the neighborhood. just an aspect of South Philly living from back in the day
Dan
October 23, 2016
Yes, by polls the most common cheese on a steak is American, followed by provolone. Whiz is a relatively recent development from the late 60s, found primarily at the famous tourist spots like Pats and Genos, which are generally the models for articles in magazines/blogs.
beejay45
October 1, 2016
Two Philly guys I new when I lived back East swore than only white American cheese was traditional on the cheesesteak. Gotta say I prefered their version. I've had an aversion to the yellow cheese in a can from childhood. Overlooking the fact that it's something-called-cheese that comes in a can, it is soooo salty - way more salty even than American cheese. Even as a kid, that wasn't for me. The provolone sauce? That's just Bobby being Bobby. ;)
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