Philly Cheesesteak is a special kind of sandwich, which definitely originated from Philadelphia in the early 1930s and which was a concoction by Italian immigrants, Pat and Harry Olivieri, who thought of using chopped steak and cheese as a sandwich filling inserted on 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.
This well-known cheesesteak sandwich consists of a combination of sauteed beef steak, thinly sliced rib-eye kind, and melted cheese which are generously placed in between hot, crusty roll breads with toppings of fried onions, sweet peppers, sauteed mushrooms, and plenty 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 kind of cheese used at Pat’s King of Steak was sliced white American cheese or sliced provolone, any of which were melted while placing on the grilled steak; later, out of convenience, Cheese Wiz was substituted. The kind of bread rolls recommended for Philly cheesesteak sandwiches are those that are long with round ends, light, crisp but not overly crunchy, tender but not overly chewy, perfect size to evenly distribute the steak and cheese in it. Onions are a must-topping for Philly cheesesteak sandwich, because it balances the steak and cheesse flavour with the onion’s sweetness and this can be achieved if the onions are sauteed first.
The procedures to cook and prepare a Philly cheesesteak sandwich are easy and simple to follow: in a frying pan over high heat, add olive oil and when the oil sizzles to a drop of water, lower the heat to medium and start adding the onions followed by mushrooms, saute quickly until the onions look brown, then add the steak slices, cook for about 3 minutes until brown on each side, add salt and pepper to taste, and later add cheese slices over meat until melted, and finally arranged all these ingredients into the baked rolls. If you plan to use Cheese Wiz, separately melt it in a double boiler or melt it in a microwave, then spread it evenly on the grilled steak.
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.