Do You Put Sauce on a Philly Cheesesteak? The Great Condiment Debate
The short answer: The truly authentic Philly cheesesteak, enjoyed by purists and most long-time Philadelphians, does not have any sauce added after the meat and cheese are cooked. Adding ketchup, mustard, or even marinara is considered an affront to the sandwich’s natural flavor profile.
The Sacred Cheesesteak: A Culinary Icon
The Philly cheesesteak isn’t just a sandwich; it’s a cultural touchstone, a symbol of Philadelphia. Its simple construction—thinly sliced ribeye steak, melted cheese (usually provolone, American, or Cheez Whiz), and sometimes onions, served on a long roll—belies its complex history and the passionate opinions it elicits. To understand the sauce debate, one must first understand the core tenets of cheesesteak orthodoxy.
The Cheese: The Binding Agent
The cheese plays a crucial role, not just for flavor but also for texture. It melds with the steak, creating a creamy, cohesive whole.
- Provolone: A classic choice, offering a mild, slightly tangy flavor.
- American: Known for its smooth melt and creamy texture.
- Cheez Whiz: A controversial but undeniably popular option, providing a distinctly tangy and almost artificial cheese flavor that many Philadelphians adore.
The choice of cheese can significantly impact the overall taste experience, but it never masks the flavor of the beef. It complements it.
Onions: A Necessary Addition?
“Wit” or “witout”? This is the first question you’ll be asked when ordering a cheesesteak in Philadelphia. “Wit” means “with onions,” specifically fried onions.
- Provides Sweetness: Caramelized onions add a touch of sweetness that balances the richness of the beef and cheese.
- Adds Texture: The soft, slightly chewy texture of the onions complements the tender steak.
- Contributes to the Aroma: The savory aroma of fried onions is an integral part of the cheesesteak experience.
While not strictly required, onions are a highly recommended addition for most cheesesteak aficionados.
The Role of the Roll: A Structural Marvel
The roll is more than just a vessel; it’s a structural component of the cheesesteak. It needs to be sturdy enough to hold the weight of the steak and cheese without falling apart, yet soft enough to be easily bitten through.
- Crusty Exterior: Provides a pleasant textural contrast to the soft filling.
- Soft Interior: Absorbs the juices from the steak and cheese, preventing the sandwich from becoming dry.
- Substantial Size: Must be long enough to accommodate a generous portion of steak and cheese.
A high-quality roll is essential for a truly satisfying cheesesteak experience.
Why No Sauce? Respecting the Ingredients
The core argument against sauce stems from a belief in respecting the inherent flavors of the ingredients. A well-made cheesesteak, with quality steak, perfectly melted cheese, and properly cooked onions, needs no enhancement. Adding sauce is seen as an attempt to mask or alter those flavors, which is considered unnecessary and even insulting.
The Outsider’s Perspective: A Matter of Taste
While traditionalists frown upon it, some people, especially those new to the Philly cheesesteak experience, may find it bland without sauce. Personal preferences vary, and ultimately, the “right” way to eat a cheesesteak is the way that you enjoy it most. However, be prepared for some raised eyebrows if you order one with ketchup in Philadelphia.
The Sauce Rebels: A Culinary Heresy?
While the traditionalists hold sway, there’s a growing contingent of “sauce rebels” who dare to defy convention. They argue that adding sauce is simply a matter of personal preference and that there’s nothing wrong with customizing a cheesesteak to your liking.
Frequently Asked Questions (FAQs)
What is the “proper” way to order a cheesesteak in Philadelphia?
When ordering, keep it concise. State the cheese you want, and whether you want onions (“wit” for with, “witout” for without). For example, “One Whiz wit” means a cheesesteak with Cheez Whiz and onions. Mastering this terminology is key to avoiding embarrassment and impressing the locals.
Is it ever acceptable to put ketchup on a cheesesteak?
In the eyes of most Philadelphians, no. Ketchup is generally considered unacceptable on a cheesesteak. It’s seen as overly sweet and overpowering, masking the flavors of the beef and cheese.
What about other condiments like mustard or mayonnaise?
Mustard and mayonnaise are also generally frowned upon, for the same reasons as ketchup. They are seen as unnecessary additions that detract from the natural flavors of the cheesesteak.
Can I put hot sauce on my cheesesteak?
Hot sauce is slightly more acceptable than ketchup, mustard, or mayonnaise, as it adds heat without significantly altering the flavor profile. However, even hot sauce is not typically offered or used in traditional cheesesteak establishments.
Are there any exceptions to the “no sauce” rule?
Some cheesesteak shops offer a “pizza steak,” which includes marinara sauce. However, this is considered a separate entity from a traditional cheesesteak. It’s a different sandwich entirely.
What if I really want sauce on my cheesesteak?
While you might encounter some resistance from purists, most cheesesteak shops will accommodate your request. Just be prepared for a few questioning looks from other customers.
Is it true that some people put marinara sauce on their cheesesteaks?
Yes, some people do. This is often referred to as a “pizza steak,” and while it uses similar ingredients, it’s not considered a true cheesesteak by purists.
What is the difference between a cheesesteak and a “hoagie”?
A hoagie is a completely different sandwich. It typically consists of cold cuts, cheese, lettuce, tomato, onion, and oil and vinegar. It shares the same roll but that is it.
Is the quality of the steak important for a good cheesesteak?
Absolutely! The quality of the steak is paramount. Thinly sliced ribeye is the preferred choice, as it is tender, flavorful, and has a good amount of marbling.
What are some of the best cheesesteak places in Philadelphia?
That’s a matter of personal opinion, but some of the most famous and highly regarded cheesesteak establishments include Pat’s King of Steaks, Geno’s Steaks, and Jim’s Steaks.
How does the cheese affect the overall taste of the cheesesteak?
Each cheese offers a unique flavor profile. Provolone adds a mild tang, American provides creamy richness, and Cheez Whiz delivers a distinct, processed cheese flavor that some find irresistible.
What makes a Philly cheesesteak unique compared to other steak sandwiches?
It’s the simplicity of the ingredients and the specific combination of steak, cheese, onions (optional), and the roll. The focus is on highlighting the natural flavors of the beef and cheese, without overwhelming them with excessive condiments.