The Philly cheesesteak. Just the name conjures images of sizzling meat, melted cheese, and a slightly greasy, utterly satisfying sandwich experience. But step outside the hallowed grounds of Philadelphia, and you’ll find a bewildering array of toppings and condiments being slathered on these iconic sandwiches. So, what actually belongs on a Philly cheesesteak? This guide will cut through the culinary clutter and reveal the truth, according to Philly tradition and, well, just plain good taste.
The Classic Cheesesteak Foundation: Meat, Cheese, and Bread
Before we dive into the condiment debate, let’s establish the foundation. A true Philly cheesesteak consists of thinly sliced ribeye steak, grilled to perfection on a flat-top griddle. This meat is then piled onto a long, crusty roll, typically an Amoroso’s roll. These rolls are specifically designed to be sturdy enough to hold the generous filling without falling apart, yet soft enough to allow for easy eating.
The cheese is, of course, a crucial element. While variations exist, the two most traditional choices are provolone and Cheez Whiz. Provolone offers a mild, slightly tangy flavor and a pleasant melt. Cheez Whiz, while often scoffed at by outsiders, is a beloved Philly staple, adding a distinctively creamy and salty flavor. The “wit or witout” onions question is also important: do you want fried onions on your steak?
Condiments: Navigating the Options and Avoiding the Faux Pas
Now, let’s get to the heart of the matter: the condiments. This is where things can get tricky, and where regional variations and personal preferences often clash with purist notions. While some additions are universally accepted (or at least tolerated), others are considered culinary blasphemy in Philadelphia.
Acceptable Condiments: A Balancing Act
There are a few condiments that, while not always considered essential, are generally accepted as additions to a Philly cheesesteak without causing too much controversy. These additions tend to enhance the existing flavors without overpowering the core ingredients.
Hot Peppers: Pickled hot peppers, either sweet or hot, are a common and welcome addition. They provide a burst of acidity and a touch of heat that cuts through the richness of the meat and cheese. Cherry peppers and long hots are popular choices. They add another dimension to the steak.
Sweet Peppers: Bell peppers, typically green, are another somewhat common addition, often grilled alongside the onions. Some consider it a sacrilege, but others appreciate the added sweetness and texture. While not as traditional as hot peppers, they’re not uncommon and can be a tasty addition for those who enjoy them.
Pickles: Adding pickles, or a pickle spear on the side, is more of a personal preference. It does not change the taste of the steak that much, but provides a burst of sourness that can act as a palate cleanser.
The Condiments to Avoid (According to Tradition)
This is where we enter dangerous territory. Adding any of the following condiments to a Philly cheesesteak will likely earn you scorn from purists and potentially ruin the sandwich altogether.
Ketchup: Ketchup is a definite no-no. Its sweetness and acidity completely clash with the savory flavors of the meat and cheese. It overpowers the other flavors and turns the sandwich into a sticky, sugary mess. Never put ketchup on a Philly cheesesteak.
Mustard: Similar to ketchup, mustard’s tangy and pungent flavor profile is simply incompatible with the cheesesteak’s core elements. It overpowers the delicate balance of flavors.
Lettuce and Tomato: These salad staples have no place on a Philly cheesesteak. Their watery texture and mild flavor detract from the sandwich’s richness and heartiness. This is an abomination.
Mayonnaise: Mayonnaise, with its creamy texture and somewhat bland flavor, doesn’t complement the cheesesteak’s profile. It adds unnecessary fat and a slickness that detracts from the overall experience.
Anything Too Exotic: Avocado, sprouts, sriracha mayo… these trendy toppings have no business being anywhere near a Philly cheesesteak. Stick to the classics and avoid anything that deviates too far from the traditional flavor profile.
The Great Cheese Debate: Whiz vs. Provolone
The choice of cheese is a crucial element of the cheesesteak experience, and it often sparks heated debates among enthusiasts. While provolone and Cheez Whiz are the most traditional choices, other options exist, each with its own distinct flavor profile.
Provolone: Provolone offers a mild, slightly tangy flavor and a smooth, creamy melt. It’s a classic choice that allows the flavor of the meat to shine through. It’s a reliable and versatile option that appeals to a wide range of palates.
Cheez Whiz: Cheez Whiz, despite its somewhat processed nature, is a beloved Philly staple. It adds a distinctively creamy, salty, and slightly artificial flavor that many find irresistible. It’s a polarizing choice, but for many Philadelphians, it’s an essential part of the cheesesteak experience.
American Cheese: American cheese is sometimes used as an alternative, particularly for those who prefer a milder flavor. It melts well and adds a creamy texture, but it lacks the depth of flavor of provolone or the distinctiveness of Cheez Whiz.
Other Cheeses: While provolone, Cheez Whiz, and American cheese are the most common choices, some establishments may offer other cheeses, such as mozzarella or cheddar. However, these are generally considered deviations from the traditional Philly cheesesteak.
Beyond Condiments: Mastering the Art of the Cheesesteak
The perfect Philly cheesesteak is more than just the sum of its parts. It’s about the quality of the ingredients, the skill of the cook, and the overall experience. Here are a few key factors to consider when seeking out (or making) the ultimate cheesesteak.
The Meat: Ribeye steak is the traditional choice, prized for its rich flavor and tenderness. It should be thinly sliced and grilled quickly over high heat to achieve a slightly crispy exterior and a juicy interior.
The Roll: A good roll is essential for a satisfying cheesesteak experience. It should be sturdy enough to hold the filling without falling apart, yet soft enough to allow for easy eating. Amoroso’s rolls are the gold standard in Philadelphia.
The Grilling Technique: A skilled cheesesteak cook knows how to properly grill the meat and onions, ensuring that they are cooked to perfection and evenly distributed on the roll.
The Cheese Application: The cheese should be melted evenly over the meat, creating a cohesive and flavorful layer. Whether you prefer provolone, Cheez Whiz, or another cheese, the key is to ensure that it’s melted to the right consistency.
Creating Your Own Cheesesteak Experience: A Few Guidelines
While tradition dictates certain rules regarding condiments, ultimately, the best Philly cheesesteak is the one that you enjoy the most. However, if you’re aiming for an authentic experience, here are a few guidelines to keep in mind.
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Start with the basics: Quality meat, a good roll, and your cheese of choice are essential.
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Consider your cheese: Provolone and Cheez Whiz are the traditional choices, but feel free to experiment with other cheeses.
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Be mindful of condiments: Hot peppers and sweet peppers are generally accepted, but avoid ketchup, mustard, lettuce, tomato, and mayonnaise.
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Embrace the “wit or witout” decision: Fried onions are a classic addition that adds flavor and texture.
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Don’t be afraid to experiment (within reason): While tradition is important, feel free to try different variations to find your perfect cheesesteak. But be prepared for judgement if you add the wrong thing.
The Final Verdict: Simplicity and Quality Reign Supreme
In conclusion, the best condiments for a Philly cheesesteak are the ones that enhance the existing flavors without overpowering the core ingredients. Hot peppers and sweet peppers are generally accepted, while ketchup, mustard, lettuce, tomato, and mayonnaise are considered culinary sins. Ultimately, the key to a great Philly cheesesteak is high-quality ingredients, skilled preparation, and a respect for tradition. So, the next time you’re craving a cheesesteak, remember these guidelines and enjoy a truly authentic and satisfying experience. The choice is yours: wit or witout, provolone or whiz, but leave the ketchup behind.
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What are the traditionally accepted condiments on a Philly cheesesteak, and why?
The traditional Philly cheesesteak experience focuses on the core components: thinly sliced ribeye steak, melted cheese (usually provolone, American, or Cheez Whiz), and an Amoroso roll. Purists argue that these ingredients are all that’s needed to appreciate the sandwich’s inherent flavors. Adding other condiments distracts from the quality of the meat, cheese, and bread, disrupting the established harmony of tastes.
While some variations have emerged, the essence of a “true” Philly cheesesteak is its simplicity. The goal is to celebrate the combination of well-cooked beef, creamy cheese, and a slightly chewy roll. Condiments like ketchup, mustard, or mayonnaise are generally considered deviations from the authentic recipe and are often frowned upon by cheesesteak aficionados who value tradition and flavor purity.
Is it ever acceptable to put ketchup on a Philly cheesesteak?
For many Philadelphians, adding ketchup to a cheesesteak is considered a cardinal sin. It’s seen as a way to mask the flavor of the meat and cheese, and a sign that the person eating it doesn’t appreciate the quality of the ingredients. The sweetness and tang of ketchup clash with the savory nature of the steak and cheese, creating an imbalanced and arguably unpleasant flavor profile.
However, personal preferences vary. While not traditionally accepted, if someone genuinely enjoys ketchup on their cheesesteak, it’s their prerogative. While you might receive some judgment from local cheesesteak purists, ultimately, taste is subjective. Just be prepared for some strong opinions if you openly declare your love for ketchup on a cheesesteak in Philadelphia!
What about hot sauce or peppers? Are they considered acceptable on a Philly cheesesteak?
Hot sauce and peppers are a bit of a gray area. While not strictly “traditional” in the purest sense, they are more readily accepted than condiments like ketchup or mayonnaise. The addition of heat can complement the richness of the steak and cheese, adding another dimension of flavor without completely overpowering the original taste profile. The specific type of pepper or hot sauce used, however, is crucial.
Pickled hot peppers, especially long hots, are a popular and often appreciated addition in Philadelphia. They offer a tangy, spicy kick that many find enhances the cheesesteak experience. Similarly, a dash of a vinegar-based hot sauce can provide a welcome acidity and moderate heat. Avoid excessively sweet or flavorful hot sauces that would mask the fundamental flavors of the cheesesteak.
What is “wit or witout,” and how does it relate to condiments on a cheesesteak?
“Wit or witout” refers to whether or not you want onions on your cheesesteak. This is a core component of ordering a cheesesteak in Philadelphia and is considered a standard part of the preparation process, not a condiment in the traditional sense of a bottled sauce. When ordering, you would specify your cheese preference (e.g., “Whiz wit” or “Provolone witout”).
The question doesn’t directly relate to other condiments like ketchup or mustard. Onions, either chopped and cooked into the steak or added separately, are often viewed as integral to the cheesesteak experience, enhancing the savory flavor. While some argue onions are not mandatory for an “authentic” cheesesteak, they are a significantly more accepted addition than most other sauces.
If I want to experiment with condiments, what would be some acceptable or less offensive options besides the standard fare?
If you’re looking to stray from the traditional without completely alienating cheesesteak purists, consider options that enhance the savory flavors without overpowering them. A small amount of a mild horseradish sauce can add a subtle kick and complement the beef. A drizzle of au jus (the natural juices from the cooked steak) can also intensify the meaty flavor.
Another relatively safe choice is a light application of roasted garlic aioli. The garlic complements the beef and cheese, adding a creamy richness without the sweetness of ketchup or the tang of mustard. However, moderation is key; the goal is to enhance the existing flavors, not to create an entirely different sandwich. Experiment cautiously and respect the fundamental integrity of the cheesesteak.
Does the cheese I choose for my cheesesteak affect which condiments might be more acceptable?
The cheese you choose can influence the perceived acceptability of certain condiments, though not drastically. For example, if you opt for Cheez Whiz, which already has a strong, processed flavor, some might argue that additional strong flavors like hot sauce are less disruptive. However, the baseline rule of minimizing condiments that mask the core flavors still applies.
If you choose a milder cheese like provolone, you might have a bit more leeway to experiment with subtle flavors, as the cheese won’t overpower any additions. A very small amount of balsamic glaze, for instance, might complement the provolone’s delicate flavor. Regardless of the cheese, it’s always best to err on the side of caution and avoid condiments that fundamentally change the character of the cheesesteak.
Are there regional variations in Philadelphia where certain condiments are more commonly accepted on a cheesesteak?
While the debate surrounding condiments on cheesesteaks is prevalent throughout Philadelphia, there aren’t significant regional variations within the city regarding acceptable toppings. The general consensus remains that simplicity is key, and the fewer condiments used, the better to truly appreciate the quality of the ingredients. Variations tend to be based on individual preference rather than geographic location within Philadelphia.
Individual cheesesteak shops may have their own signature sauces or toppings that they offer, but these are generally considered house specialties rather than regional preferences. Across Philadelphia, the core discussion remains the same: what additions, if any, enhance the classic combination of steak, cheese, and bread without detracting from the overall experience.
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