When Pat and Henry Olivieri invented their cheesesteak sandwich in Philadelphia, Pennsylvania, back in the 1930s, they had no idea how popular it would become. Philly now has several restaurants claiming to have the best cheesesteak, and chains and sandwich shops worldwide attempt to imitate this venerable sandwich.
But it was brothers Pat and Harry Olivieri who founded Pat's King of Steaks in 1930 and invented the city's signature sandwich. Joey Vento opened Geno's Steaks across the street over 30 years later and became the biggest competitor.
Both places offer pretty much the same sandwich made with cooked rib-eye steak, melted cheese, and grilled onions on Italian bread. Even though extras are sometimes frowned on, I like mine with mushrooms and pepperoncini peppers.
Both Pat's and Geno's are open 24/7 year-round. There are many other cheesesteak merchants in Philadelphia, Pennsylvania, include Tony Luke's, which has vendors in the Phillies and Eagles stadiums during the games. Jim's Steaks, which has locations all over Philadelphia, is another celebrated Philly cheesesteak vendor.
If you've never had the real thing, though, you are in for a treat. The main difference between an authentic Philly cheesesteak and the imitations found in fast-food chains is the meat. Rather than a cheap grade of flank or bottom round steak, or even worse, some pre-processed, sliced, mystery meat, a real cheesesteak is made with quality beef. Usually, thinly sliced rib-eye or top round steak is used.
There is also debate over which cheese to use. In the original cheesesteak sandwiches, provolone was the cheese of choice. In later years, American or even Cheez Whiz has been substituted. Pat's, one of the original cheesesteak places in Philadelphia, offers a selection of the three kinds of cheese, and surprisingly, Cheez Whiz is the most popular.
Another essential component is the bread. This should be a fresh good quality Italian roll or hoagie roll, either six or twelve inches. The bread is chosen for a light, fluffy inside and a substantial, somewhat crusty outside. The roll needs to be able to hold up to the hefty, juicy contents without falling apart.
If you don't have access to a good, original Philly cheesesteak sandwich, you can always make your own. Before you begin, make sure you have all the components. Start with a good cut of meat, rib-eye or top-round, sliced very thin. If you don't have a meat slicer, it might help to freeze the meat partially, making it easier to cut thin.
Figure on about four to six ounces per sandwich on a six-inch roll. Next is the proper roll. It may take some experimenting to get the right texture and crust. Most people like fried onions on theirs, but this is a personal choice. Also, decide on other add-ons; peppers, mushrooms, and sauce
Finally, the cheese choice; American, provolone, or Cheez Whiz.
First, cook your onions and any other vegetables in a little oil until soft. Even if you are using a non-stick pan, use a little oil for the beef and vegetables to give your sandwich the right texture. Set the vegetables aside and cook the meat. This should be done quickly over medium heat to keep it tender.
Add the vegetables back in and mix slightly. Place a slice of provolone or American cheese on top and let it soften a bit. If using Cheez Whiz instead, smear that on the bread. Place the sliced roll over the mixture and scoop it into the sandwich.
Garnish it with anything else you like, or eat it as-is for the original treat. Make sure to lean over your plate while eating, as this will be a delicious but messy meal. Enjoy.
But if you find yourself in Philadelphia, Pennsylvania get to the corner of 9th Street and Passyunk Avenue in South Philly and visit Pat's (or Geno's) for the real deal.