Cheesesteak

Acheesesteak(also known as aPhiladelphia cheesesteak,Philly cheesesteak,cheesesteak sandwich,cheese steak, orsteak and cheese) is asandwichmade from thinly sliced pieces ofbeefsteakand meltedcheesein a longhoagie roll.A popular regionalfast food, it has its roots in theUnited Statescity ofPhiladelphia, Pennsylvania.
The cheesesteak was developed in the early 20th century "by combiningfrizzledbeef,onions, and cheese in a small loaf ofbread", according to a 1987 exhibition catalog published by theLibrary Company of Philadelphiaand theHistorical Society of Pennsylvania.
PhiladelphiansPatandHarry Olivieriare often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s.The exact story behind its creation is debated, but according to many accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions.  While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself.  After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich.They began selling this variation ofsteak sandwichesat their hot dog stand nearSouth Philadelphia'sItalian Market. They became so popular that Pat opened up his own restaurant which still operates today asPat's King of Steaks.
The sandwich was originally prepared without cheese; Olivieri saidprovolonecheese was first added by "Cocky Joe" Lorenza, a manager at the Ridge Avenue location.No actual documentary evidence exists of the Olivieri story, however, and like many such origin stories it may be apocryphal, perpetuated by the author's retelling. The cheesesteak may well have appeared and spread gradually among anonymous cooks.
Cheesesteaks have become popular at restaurants 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.Versions of the sandwich can also be found at high-end restaurants.Many establishments outside of Philadelphia refer to the sandwich as a "Philly cheesesteak".
The meat traditionally used is thinly slicedrib-eyeortop round, although other cuts of beef are also used.On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula and pressed into the roll, which is then cut in half.
Common additions includesautéedonions, grilled mushrooms, ketchup, hot sauce, salt, and black pepper.
In Philadelphia, cheesesteaks are invariably served on hoagie rolls. Among several brands, perhaps the most famous areAmorosorolls; these rolls are long, soft, and slightly salted.One source writes that "a proper cheesesteak consists ofprovoloneorCheez Whizslathered on an Amoroso roll and stuffed with thinly shaved grilled meat,"while a reader's letter to anIndianapolismagazine, lamenting the unavailability of good cheesesteaks, wrote that "the mention of the Amoroso roll brought tears to my eyes."After commenting on the debates over types of cheese and "chopped steak or sliced",Risk and Insurancemagazine declared, "The only thing nearly everybody can agree on is that it all has to be piled onto a fresh, locally baked Amoroso roll."
Food distributors often suggest or sell sandwiches which are inspired by the classic cheesesteak.  For example,Pillsburyprovides a recipe for "Philly CheesesteakWraps" which substitutes a tortilla for the bread.Nestléoffers a "Philly Steak and Cheese" made in the form of aHot Pocket.
American cheese,provolone, andCheez Whizare the most commonly used cheeses or cheese products put on to the Philly cheesesteak.
Some establishments melt the American cheese to achieve the creamy consistency, while others place slices over the meat, letting them melt slightly under the heat.Philadelphia Inquirerrestaurant critic Craig LaBan says, "Provolone is for aficionados, extra-sharp for the most discriminating among them," although LaBan was at the time new to the Philadelphia area, and sharp provolone is rarely found in cheesesteak shops, while mild provolone is common.Geno'sowner,Joey Vento, said, "We always recommend the provolone. That's the real cheese."
Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has expanded in popularity.A 1986New York Timesarticle called Cheez Whiz "thesine qua nonof cheesesteak connoisseurs."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."Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day.
Cooper Sharp, a "Pasteurized Process American Cheese", is gaining ground as a new cheese option as of 2023. Made from aged Cheddar and having a higher milkfat content, the product is sharper and creamier than ordinary American cheese.According to Kosuke Chujo, who runs a cheesesteak shop in Japan, the cheese "was very creamy and delicious with the perfect balance of salt".