What Sauce Goes on Philly Cheesesteak? The Definitive Guide
The authentic Philly cheesesteak is typically served without any sauce, allowing the flavors of the thinly sliced steak, melted cheese, and optional onions to shine. However, some vendors offer options like hot sauce, ketchup, and even pizza sauce, catering to individual preferences.
The Purist’s Perspective: No Sauce Necessary
The Philly cheesesteak. The very name evokes images of sizzling steak, gooey cheese, and the bustling energy of Philadelphia. But ask any true Philadelphian, and they’ll likely tell you that the best cheesesteak requires no sauce whatsoever. The simple combination of high-quality ingredients, perfectly cooked, is considered perfection in its purest form.
Why No Sauce? The Logic Behind the Legacy
The no-sauce stance isn’t just tradition; it’s about balance. A well-made cheesesteak already delivers a rich and savory experience. Adding sauce can easily overwhelm the delicate flavors, turning a carefully crafted masterpiece into a gloppy mess. The focus should always be on the quality of the steak and the chosen cheese.
The Cheese: A Crucial Component
The cheese, of course, plays a pivotal role. Authentic choices often include:
- Whiz: Processed cheese sauce, known for its creamy texture and slightly tangy flavor. This is a very popular choice.
- Provolone: Both mild and sharp provolone are common, adding a more distinct cheese flavor.
- American: A classic choice, offering a smooth and melty texture.
The choice of cheese significantly impacts the overall flavor profile. Some argue that Whiz, with its slightly artificial flavor, benefits from the absence of competing sauces, while a sharper provolone can stand on its own.
The Onion Question: Another Point of Contention
While the no-sauce rule is relatively strict among purists, the inclusion of onions is a more debated topic. Some consider them an essential ingredient, adding sweetness and texture, while others prefer their cheesesteak without. However, onions are generally considered acceptable, whereas sauce is much less so.
Sauce as an Accommodation: Catering to Individual Preferences
While purists may scoff, some vendors offer sauce options. This is primarily to cater to the diverse tastes of tourists and those who simply prefer a saucier experience. Common sauce options include:
- Ketchup: A classic condiment, often considered a sacrilege by cheesesteak aficionados.
- Hot Sauce: Adds a spicy kick and can complement the savory flavors of the steak and cheese.
- Pizza Sauce: Less common, but sometimes offered as a creative variation.
- Marinara Sauce: Another less-than-traditional choice.
Evaluating Sauce Choices: A Flavor Perspective
While not considered authentic, some sauces can theoretically complement a cheesesteak. Hot sauce, for example, can add a welcome contrast to the richness of the cheese and steak. However, it’s important to choose a sauce that enhances, rather than overpowers, the existing flavors.
Building Your Own: Experimentation Encouraged (At Home)
Ultimately, taste is subjective. If you’re making a Philly cheesesteak at home, feel free to experiment with different sauces and flavor combinations. Just be aware that deviating from the traditional recipe may draw criticism from purists.
Comparing Cheese Options
| Cheese | Flavor Profile | Texture | Popularity |
|---|---|---|---|
| Whiz | Creamy, Slightly Tangy | Creamy | High |
| Provolone | Sharp, Savory | Firm, Melty | Medium |
| American | Mild, Buttery | Smooth, Melty | Medium |
Essential Cheesesteak Components
- Thinly sliced ribeye steak
- Choice of cheese (Whiz, provolone, American)
- Optional onions (chopped)
- Hoagie roll (preferably Amoroso’s)
- (Optional) Sauces: Ketchup, hot sauce, etc.
Common Cheesesteak Mistakes to Avoid
- Using low-quality steak: The quality of the steak is paramount.
- Overcooking the steak: The steak should be tender and juicy.
- Using the wrong type of roll: The roll should be soft but sturdy enough to hold the fillings.
- Adding too much sauce: If using sauce, add sparingly.
Frequently Asked Questions (FAQs)
Is it really considered sacrilege to put ketchup on a Philly cheesesteak?
Yes, many Philadelphians view ketchup on a cheesesteak as a culinary sin. The reasoning is that it’s unnecessary and masks the inherent flavors of the steak, cheese, and onions. While it’s a matter of personal preference, be prepared for some raised eyebrows if you order one with ketchup in Philadelphia.
What is Whiz, and why is it so popular on cheesesteaks?
Whiz is a processed cheese sauce that’s widely used on Philly cheesesteaks. Its popularity stems from its creamy texture, slightly tangy flavor, and the way it melts into the steak. Some prefer it because it adds a unique, almost nostalgic element to the cheesesteak experience.
If not sauce, what condiments are acceptable on a cheesesteak?
While sauce is generally frowned upon, some purists might allow for the addition of hot peppers (sweet or hot), or a sprinkle of salt and pepper. However, the emphasis is always on enhancing, not masking, the natural flavors.
What’s the best type of steak to use for a Philly cheesesteak?
The gold standard is thinly sliced ribeye steak. Its marbling provides a rich and flavorful base for the cheesesteak. It’s important to slice the steak very thinly for proper cooking and texture.
What kind of roll is considered authentic for a Philly cheesesteak?
The most authentic roll is an Amoroso’s roll, a soft, slightly chewy hoagie roll made in Philadelphia. The right roll is crucial for providing the perfect balance of texture and support for the fillings.
Can I use a different type of cheese besides Whiz, provolone, or American?
While those are the most common choices, you can certainly experiment with other cheeses. Mozzarella or Monterey Jack could work, but remember that deviating too far from the traditional options might result in a less authentic experience.
What’s the difference between “wit” and “witout” when ordering a cheesesteak?
“Wit” or “witout” refers to whether you want onions on your cheesesteak. “Wit” means with onions, while “witout” means without onions. This is a common phrase used when ordering a cheesesteak in Philadelphia.
How do I properly cook a Philly cheesesteak at home?
Start by thinly slicing the ribeye steak and chopping the onions (if desired). Heat a griddle or large pan to medium-high heat. Cook the onions first until softened, then add the steak and cook until browned and cooked through. Top with your choice of cheese and let it melt. Scrape everything onto a hoagie roll.
Why are Philly cheesesteaks so famous?
Philly cheesesteaks are famous for their simple yet satisfying flavor combination and their association with the city of Philadelphia. They’ve become a culinary icon, representing the city’s working-class roots and love for delicious, no-frills food.
Where can I find the best Philly cheesesteak in Philadelphia?
This is a highly debated topic! Pat’s King of Steaks and Geno’s Steaks are the two most famous and often claim to be the best, but many local spots offer equally delicious options. It really comes down to personal preference. Don’t be afraid to explore!
Is it possible to make a vegetarian version of a Philly cheesesteak?
Yes, you can make a vegetarian version using plant-based steak substitutes or even portobello mushrooms. The key is to replicate the savory flavor and texture of the beef.
What are some creative variations of the Philly cheesesteak?
Beyond the classic, there are numerous creative variations, including those with roasted peppers, mushrooms, spinach, or even different types of meat like chicken or pork. However, these stray from the traditional recipe and might not be considered true Philly cheesesteaks.