The Philly Cheesesteak. Just the name conjures images of sizzling steak, melted cheese, and a soft, chewy roll. A culinary icon, it’s more than just a sandwich; it’s an experience. But the question that often sparks debate, especially among those not from Philadelphia, is: what condiments belong on this masterpiece? The answer, like the best cheesesteak shops themselves, is nuanced and deeply personal. Let’s delve into the world of cheesesteak condiments, separating fact from fiction, and exploring the diverse range of toppings that can elevate this classic sandwich.
The Purist’s Perspective: The Core Elements
Before we even consider condiments, it’s essential to understand the foundational elements of a true Philly Cheesesteak. This will help us understand why certain condiments are considered sacrilegious by some. A classic cheesesteak consists of thinly sliced ribeye steak, typically chopped and cooked on a flat-top grill, and melted cheese, all nestled in a long, soft roll, usually an Amoroso’s roll.
The Steak: Ribeye is King
The steak is the star. Traditionally, ribeye is the cut of choice, prized for its marbling and rich flavor. The thin slicing and quick cooking ensure tenderness and prevent it from becoming tough. The way it’s chopped also contributes to the overall texture of the sandwich.
The Cheese: A Matter of Preference
The cheese is where the first major divergence occurs. While Whiz is often considered the “authentic” choice, especially by tourists and some locals, provolone and American cheese are also popular, and arguably, more flavorful options.
- Whiz: Processed cheese spread, offering a distinct, slightly tangy flavor and a creamy, melty texture. Its ease of application and iconic status make it a perennial favorite.
- Provolone: Both mild and sharp provolone are used. Mild provolone offers a subtle, milky flavor, while sharp provolone provides a more pronounced, tangy kick.
- American Cheese: A classic choice for its smooth melt and mild flavor, allowing the steak to shine through.
The Roll: Amoroso’s or Bust?
The roll is arguably as important as the steak and cheese. A good cheesesteak roll must be soft enough to bite into easily but sturdy enough to hold all the ingredients without falling apart. Amoroso’s Baking Company is the gold standard, their rolls known for their slightly sweet flavor and perfect texture.
Onions: The Accepted Addition
While opinions may vary on cheese and other condiments, grilled onions are generally accepted as a standard addition to a Philly Cheesesteak.
The Sweetness Factor
The sweetness of caramelized onions complements the savory richness of the steak and cheese perfectly. They add a layer of complexity to the flavor profile and a pleasant textural contrast.
How They’re Prepared
The onions are typically thinly sliced and cooked on the same flat-top grill as the steak, allowing them to absorb some of the flavorful rendered beef fat. This imparts a unique flavor that is impossible to replicate.
The Condiment Controversy: What Divides the City
Now, we arrive at the heart of the debate: the condiments. This is where regional preferences, personal taste, and even deeply held beliefs come into play. While some purists argue that a cheesesteak should only consist of steak, cheese, and onions, others are more open to experimentation.
Ketchup: A Definite No-No for Many
For many Philadelphians, ketchup on a cheesesteak is considered a cardinal sin. The sweetness of the ketchup is seen as overpowering the savory flavors of the steak and cheese, and it can also make the roll soggy.
Mustard: A Less Common but Acceptable Choice
Mustard is a less controversial, but still not universally accepted, condiment. Some people enjoy the tangy kick that mustard provides, which can cut through the richness of the steak and cheese. Yellow mustard is most commonly used.
Hot Sauce: Adding Some Heat
Hot sauce is a more popular choice for those who like to add a bit of heat to their cheesesteak. Various types of hot sauce can be used, from mild to extremely spicy, depending on personal preference.
Pickles and Peppers: A Matter of Taste
Pickles and peppers, such as banana peppers or pickled hot peppers, are sometimes added for a tangy and spicy kick. These are generally considered acceptable, but not traditional, additions.
Lettuce and Tomato: The “California Cheesesteak”
Adding lettuce and tomato to a cheesesteak transforms it into a “California Cheesesteak,” a variation that is often frowned upon by purists. While some people enjoy the added freshness, it is not considered a true Philly Cheesesteak.
Beyond the Basics: Regional Variations and Personal Preferences
While the traditional Philly Cheesesteak remains a beloved classic, there are countless variations and personal preferences that influence what people choose to put on their sandwich.
Garlic Aioli and Other Sauces
Some establishments are experimenting with gourmet sauces, such as garlic aioli or horseradish cream, to add a unique twist to their cheesesteaks. While these may not be considered traditional, they can be a delicious option for those looking for something different.
Pizza Steak: A Fusion of Two Favorites
The “Pizza Steak” combines the flavors of a cheesesteak and a pizza, typically featuring marinara sauce and mozzarella cheese. This is a popular variation that is widely available in Philadelphia.
Mushroom Cheesesteak: Earthy and Savory
Adding sauteed mushrooms to a cheesesteak creates a delicious and earthy flavor profile. This is a popular addition that complements the steak and cheese perfectly.
The Ultimate Condiment Guide: A Breakdown
To summarize, here’s a breakdown of the most common (and controversial) condiments found on Philly Cheesesteaks:
- Grilled Onions: Generally accepted and often considered essential. Adds sweetness and texture.
- Whiz: The iconic, but not always preferred, cheese sauce. Creamy and tangy.
- Provolone: A popular cheese choice, offering mild or sharp flavors.
- American Cheese: Another common cheese, known for its smooth melt and mild flavor.
- Ketchup: Highly controversial and often frowned upon by purists.
- Mustard: A less common, but acceptable, condiment for those who enjoy a tangy kick.
- Hot Sauce: A popular choice for adding heat.
- Pickles and Peppers: Can add a tangy and spicy flavor.
- Lettuce and Tomato: Transforms the cheesesteak into a “California Cheesesteak.”
- Garlic Aioli: A gourmet sauce option for a unique flavor.
Making Your Own Cheesesteak: Tips and Tricks
If you’re not in Philadelphia, or simply want to try making your own cheesesteak at home, here are a few tips:
- Use high-quality ribeye steak. This is essential for achieving the authentic flavor and texture.
- Slice the steak thinly. This will ensure that it cooks quickly and evenly.
- Use a good-quality roll. Amoroso’s rolls are the gold standard, but any soft and sturdy roll will work.
- Don’t overcook the steak. It should be cooked to medium-rare or medium.
- Don’t be afraid to experiment with different cheeses and condiments. Find what you like best!
The Final Verdict: It’s All About Personal Preference
Ultimately, what condiments you put on your Philly Cheesesteak is a matter of personal preference. While there are certainly strong opinions and traditions surrounding this iconic sandwich, the most important thing is to enjoy it. Experiment with different combinations of cheese, onions, and condiments to find your perfect cheesesteak. Don’t be afraid to try something new, and don’t let anyone tell you that you’re doing it wrong (unless you’re putting ketchup on it, then maybe reconsider).
What is the “traditional” condiment for a Philly Cheesesteak?
Purists argue that a true, authentic Philly Cheesesteak is best enjoyed with minimal condiments. The focus should be on the quality of the steak, the melted cheese, and the soft roll. While opinions vary, the most widely accepted “traditional” condiment, if any, is a simple American cheese or provolone, and perhaps fried onions. These ingredients work in harmony to elevate the beefy flavor without masking it. Some may add a mild hot pepper relish, commonly referred to as “hots,” but even this addition is debated fiercely among die-hard fans.
Ketchup, mustard, mayonnaise, and lettuce/tomato are considered sacrilegious to many Philadelphians. The essence of a great cheesesteak lies in its simplicity and the interplay of its core ingredients. While personal preferences are respected, deviating from the traditional formula risks veering into “steak sandwich” territory rather than a true Philly Cheesesteak experience. Ultimately, the “traditional” condiment is often no condiment at all, allowing the inherent flavors to shine.
Is it acceptable to put ketchup on a Philly Cheesesteak?
While there is no food police enforcing rules on condiment usage, adding ketchup to a Philly Cheesesteak is generally frowned upon by those who consider themselves cheesesteak aficionados. The strong, sweet flavor of ketchup is seen as overpowering and masking the delicate balance of the beef, cheese, and onions. Many believe it distracts from the intended taste profile and alters the authentic experience.
However, personal preference is paramount. If you enjoy ketchup on your cheesesteak, there’s no inherent harm in indulging your taste. Be prepared, though, to face potential criticism or playful teasing from those who hold more traditional views. Ultimately, it’s about enjoying your food the way you like it, even if it goes against culinary conventions.
What are some other condiment options besides ketchup that are generally avoided?
Beyond ketchup, several other condiments are typically shunned on a Philly Cheesesteak. These include mustard, mayonnaise, lettuce, tomato, and anything that significantly alters the intended flavor profile. The goal is to complement, not compete with, the core ingredients. Anything too sweet, tangy, or watery is often deemed inappropriate.
Relishes containing sweet pickles or overly acidic ingredients are also generally avoided. The purpose is to enhance the savory richness of the steak and cheese, not to introduce contrasting flavors that might clash. The focus should remain on the beefy essence of the sandwich. Creamy sauces might also be unsuitable, unless they provide a flavor that is carefully calibrated to avoid overpowering the steak.
What kind of hot peppers are typically used as a condiment?
When hot peppers are used as a condiment on a Philly Cheesesteak, they are typically referred to as “hots.” These are usually long, thin, pickled peppers like Italian long hots or cherry peppers. The peppers are often mild to moderately spicy, adding a touch of heat and tang without overwhelming the other flavors. They provide a subtle kick that complements the richness of the beef and cheese.
The peppers are often pickled in vinegar, which gives them a distinct tangy flavor that cuts through the richness of the steak and cheese. They can be served whole, sliced, or chopped, depending on personal preference. The goal is to add a layer of complexity and a bit of spice to the sandwich without overpowering the core ingredients. Jalapeños are less common, as their flavor profile is different, but not unheard of.
How do “wit” and “witout” relate to condiments?
The terms “wit” and “witout” in the context of a Philly Cheesesteak refer specifically to the presence or absence of fried onions. “Wit” means “with” fried onions, and “witout” means “without” fried onions. These are the standard terms used to order a cheesesteak with or without this key ingredient.
While “wit” and “witout” don’t directly refer to other condiments, they are an essential part of the ordering process and demonstrate the importance of understanding the accepted terminology. Knowing these terms ensures you receive your cheesesteak exactly as you desire and signals to the cheesesteak vendor that you are familiar with the local customs and cheesesteak culture.
Are there any regional variations in condiment preferences?
While the core essence of a Philly Cheesesteak remains relatively consistent within Philadelphia, slight regional variations in condiment preferences do exist. For example, some smaller, family-run establishments might offer their own unique homemade relishes or sauces. These are often passed down through generations and reflect local tastes.
Outside of Philadelphia, the variations become more pronounced. In some regions, you might find cheesesteaks served with pizza sauce or a variety of different cheeses. While these variations may be enjoyed by some, they are generally not considered authentic Philly Cheesesteaks by purists. Ultimately, regional preferences often influence the available condiment options and the accepted norms for what constitutes a “proper” cheesesteak.
If I want to experiment, what are some “non-traditional” but potentially interesting condiment pairings?
If you’re feeling adventurous and want to experiment beyond the traditional realm, consider trying a balsamic glaze. A drizzle of balsamic glaze can add a touch of sweetness and acidity that complements the richness of the steak and cheese. The key is to use it sparingly so that it doesn’t overpower the other flavors.
Another option is a creamy horseradish sauce, which can provide a spicy and tangy counterpoint to the savory components of the cheesesteak. A small dollop will add a noticeable kick that balances the overall flavor profile. Remember that moderation is key when experimenting with non-traditional condiments. The goal is to enhance, not mask, the inherent flavors of the cheesesteak.