I grew up in the Philly suburbs and was practically raised on cheesesteaks from a very early age.
I also spent a summer working in my uncle’s cheesesteak and hoagie shop near San Francisco. So yo, I know what I’m talking about.
Here are my rules for a good cheesesteak. (Hint, I have a strong preference for the pizza steak):
- Start with the rolls. They need to be fresh, firm and big enough to hold the sandwich. In Philly, that often means Amoroso's.
- The meat has to be fresh and chopped up into little pieces, not just cooked and tossed whole on the roll.
- The cheese (personal preference is provolone, not Cheez Whiz) should be thoroughly melted on top of the meat.
- Wit or wit'out? Personal preference is wit'out fried onions. But be generous with the portion if they are there.
- Finally, top it with real marinara sauce. Not ketchup. What is this, Jersey?
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