What Sauce Goes on Philly Cheesesteak?

What Sauce Goes on Philly Cheesesteak? The Great Debate Settled

The question of sauce on a Philly cheesesteak sparks passionate debate, but the definitive answer is that there is no single, universally accepted sauce. While some purists insist on no sauce whatsoever, the most common additions are provolone cheese sauce, American cheese (which can be considered a de facto sauce due to its meltiness), or, less traditionally but increasingly popular, cheese whiz.

The Anatomy of a Classic Philly Cheesesteak

The iconic Philly cheesesteak is more than just sliced beef and melted cheese. It’s a cultural symbol, a culinary experience, and, yes, a battleground for sauce preferences. Understanding its key components helps clarify the sauce debate.

• Roll: A sturdy, slightly crusty roll is essential. Amoroso’s rolls are the gold standard, able to hold the filling without falling apart.
• Meat: Thinly sliced ribeye steak is the traditional choice, chopped on the grill and cooked in its own juices.
• Cheese: This is where the first divergence begins. Options include:
  • Provolone (mild or sharp)
  • American cheese
  • Cheese Whiz
• Onions: Typically fried onions, thinly sliced and caramelized. They’re a crucial component, adding sweetness and texture.
• Optional Additions: Peppers (sweet or hot), mushrooms, and sometimes, though controversially, tomatoes.

The Cheese Question: Sauce by Another Name?

For many, the cheese itself serves as the sauce. When American cheese melts, it creates a creamy, sauce-like consistency. Similarly, a well-made provolone cheese sauce can coat the meat and onions, providing richness and flavor.

Here’s a comparison of the most popular cheese options:

Cheese Whiz: The Divisive Contender

Cheese Whiz is perhaps the most polarizing choice. Some Philadelphians swear by it, while others consider it an abomination. Its smooth, processed texture and unique flavor are undeniably distinct. Its high sodium content and artificial flavor are major points of contention. Whether you love it or hate it, Cheese Whiz is a defining feature of the Philly cheesesteak landscape.

Beyond Cheese: Exploring Other Sauces

While the traditional options revolve around cheese, some establishments offer other sauces. These are generally considered deviations from the classic Philly cheesesteak, but they cater to diverse palates.

• Marinara Sauce: More commonly associated with Italian sandwiches, marinara sauce is sometimes offered, particularly in non-traditional settings.
• Hot Sauce: Adds a kick and can complement the savory flavors of the meat and onions.
• Mayonnaise: While less common, some people enjoy the added creaminess of mayonnaise.
• Special Sauces: Various restaurants create their own proprietary sauces, often a blend of mayonnaise, ketchup, and spices.

Choosing Your Sauce: A Matter of Personal Preference

Ultimately, the best sauce for a Philly cheesesteak is a matter of personal taste. There’s no right or wrong answer, only preferences. The key is to experiment and discover what you enjoy most. Don’t be afraid to try different combinations of cheese and other sauces to find your perfect cheesesteak experience.

Maintaining Authenticity: When to Say No to Sauce

Many purists argue that a true Philly cheesesteak needs nothing more than meat, cheese (usually provolone or American), and onions. Adding other sauces, they contend, detracts from the simple perfection of the original. This viewpoint emphasizes the quality of the ingredients and the skill of the cheesesteak maker.

The Cheesesteak Etiquette: Ordering Like a Pro

When ordering a Philly cheesesteak, use the following code:

• “One whiz wit” means a cheesesteak with Cheese Whiz and fried onions (“wit” being short for “with onions”).
• “One provolone without” means a cheesesteak with provolone cheese and no onions.
• “One American wit hot peppers” means a cheesesteak with American cheese and hot peppers, with onions.

Understanding this shorthand will help you navigate the cheesesteak scene like a native.

Frequently Asked Questions (FAQs)

Is ketchup ever acceptable on a Philly cheesesteak?

Ketchup is generally frowned upon by cheesesteak purists. Its sweetness can clash with the savory flavors of the meat and onions. However, personal preference reigns supreme, and if you enjoy ketchup on your cheesesteak, feel free to add it. Just be prepared for some potential side-eye from cheesesteak aficionados.

What kind of provolone is best for a cheesesteak?

Both mild and sharp provolone are popular choices. Mild provolone offers a subtle, creamy flavor that complements the meat and onions. Sharp provolone provides a bolder, more tangy flavor that cuts through the richness of the steak. The choice depends on your preferred flavor intensity.

Can I use a different cut of steak besides ribeye?

While ribeye is the traditional choice, other cuts of steak can be used, although they might alter the final result. Flank steak or sirloin steak are sometimes used, but they tend to be less tender and flavorful than ribeye. Ribeye’s marbling provides the necessary fat for a juicy and flavorful cheesesteak.

Is it okay to add lettuce and tomato to a Philly cheesesteak?

Adding lettuce and tomato is generally considered a “California cheesesteak” and is not authentic to Philadelphia. These additions are common in other parts of the country, but they are rarely seen in traditional cheesesteak shops in Philly. They add a freshness that some might enjoy, but purists will likely disapprove.

Where did the Philly cheesesteak originate?

The Philly cheesesteak is believed to have originated in the early 1930s at Pat’s King of Steaks in South Philadelphia. Pat Olivieri is credited with inventing the sandwich, initially selling steak sandwiches without cheese before adding provolone at the suggestion of a customer.

What makes an Amoroso roll so special?

Amoroso’s rolls are known for their sturdy texture and slightly sweet flavor. They are baked with a specific formula that provides the perfect balance of crust and softness, allowing them to hold the filling without becoming soggy. They are considered the essential foundation of a true Philly cheesesteak.

Can I make a Philly cheesesteak at home?

Yes, you can absolutely make a Philly cheesesteak at home. While recreating the exact flavor and texture of a professional cheesesteak can be challenging, with the right ingredients and techniques, you can create a delicious and satisfying version.

What are the common mistakes when making a Philly cheesesteak?

Common mistakes include using the wrong type of steak, not slicing the steak thinly enough, overcooking the steak, using the wrong cheese, and using a roll that is too soft or too hard. Paying attention to detail in each step is key to achieving a great result.

Are there vegetarian or vegan Philly cheesesteaks?

Yes, vegetarian and vegan versions of the Philly cheesesteak are becoming increasingly popular. These substitutes often use portobello mushrooms, seitan, or other plant-based proteins in place of the steak. Vegan cheese options are also available.

How important are the fried onions to the overall flavor?

Fried onions are a crucial component of a classic Philly cheesesteak. They provide sweetness and a contrasting texture that complements the savory meat and cheese. Properly caramelized onions can significantly enhance the overall flavor profile of the sandwich.

What’s the difference between “wit” and “without” when ordering?

As previously noted, “wit” means with onions, and “without” means without onions. This is the essential lingo for ordering a Philly cheesesteak like a local.

Is it okay to add peppers (sweet or hot) to my cheesesteak?

Adding sweet or hot peppers is a common variation on the classic Philly cheesesteak. These additions provide extra flavor and a bit of heat, depending on the type of pepper used. Some prefer them, others stick to the traditional meat, cheese, and onions only. It all boils down to personal preference.

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