Philadelphia Cheese Steak

  • As Noted In: World's Best Blue Collar Eateries, Delis and Sandwiches, Phantom

A Philadelphia Cheese Steak sandwich is made of very thin-sliced grilled beef and onions layered with melted cheese on an Italian bread roll. The sandwich has been around since the 1930s. The best cut of beef to used is boneless rib eye, but skirt steak or sirloin will make a good sandwich. Grilled peppers are a reliable addition. The bread should be easy to bite into but sturdy enough to handle the fillings. The classic East Coast hoagie roll with a soft and slightly chewy interior and a thin crispy crust works best. Use a cheese that melts easily; American cheese and Parmesan are commonly used, but for quality, choose provolone cheese; for flavor, go with Cheese Whiz. - Phantom





Places
Timeline
Y/M/D Person Association Description Place Locale Event
1933/00/00 Pat Olivieri and Harry Olivieri tryout a new product, a hot sandwich made with thinly slice grille steak and chopped onions. Pat's King of Steaks Philadelphia, PA
1960/00/00 William Dalessandro opens Dalessandro's on Ridge Avenue in Philadelphia's Roxborough neighborhood. The eatery will move to its current location at Henry Avenue and Wendover Street a year later. Dalessandro's Steaks Philadelphia, PA
1987/00/00 Chubby's Steaks bar and grill opens. Chubby's Cheese Steaks Philadelphia, PA
Food Type Hot Sandwich

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Particulars for :
Culinary Beef
Product Kind Food
Food Form Victual



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