Philly Cheesesteak

Bacon on pecan pie... I love that idea!  Sprinkled on top to crisp up with the pecans - that could be good.

Bruce-
Just to be clear, this was CTD's breakfast.  Not that there is anything wrong with that.

Does anyone market an actual "cheesesteak sauce" in the Philadelphia area?  Because of the cheese and the fat from the meat something slightly more vinegary than ketchup but still tomato-based sounds like it might be a good fit.  Kind of like a barbecue sauce but without the smoke flavoring, or the "secret Stadium sauce" served at Miller Park in Milwaukee.

Brad

Just about every Italian Beef stand in the Chicago area offer the option of ordering a cheesy beef. The cheese is always provolone or mozzarella.

From Chink's:

buffetbuster


Bruce-
Just to be clear, this was CTD's breakfast.  Not that there is anything wrong with that.

He's a man of good taste.

wanderingjew


I would shudder even more if someone put ....CHEESE.....on an Italian Beef. 
 

 
Cheese on Italian beef is quite common in Chicago. For example: http://www.zippysrestaurants.com/
 
Just had a Zippy's on Sunday, in fact. Usually I prefer just hot giardiniera, but now and then a cheezy beef is real nice.

Raw onion on an italian beef is really good too

oopsme


Just about every Italian Beef stand in the Chicago area offer the option of ordering a cheesy beef. The cheese is always provolone or mozzarella.

 
 
Just a straight beef for me "wet-hot n' sweet"
(no innuendo's were intentionally indicated)

I'm pretty narrow, as far as cheesesteaks go.  I only eat 'em with Cheez Whiz and fried onions, and pickled hot peppers and/or hot sauce if they have 'em out as a garnish.  That said, as someone who has lived in the Philly area for quite some time, it's really surprising how varied the local cheesesteak palate has become.  Not only are chicken cheesesteaks common, but all sorts of versions with things like barbecue sauce, pepperoni, bacon, all sorts of cheeses, and pizza sauce can be easily found locally.  Around Allentown, pickles are commonly added.  On the NJ side of the city you'll find versions prepared with potatoes like an Italian dog, and some with pork roll added to the mix.

A Tony Luke's pizza cheesesteak was featured as one of the 'best things I ever ate" on the Food network the other night

Bruce Bilmes and Susan Boyle


I'm pretty narrow, as far as cheesesteaks go.  I only eat 'em with Cheez Whiz and fried onions, and pickled hot peppers and/or hot sauce if they have 'em out as a garnish.  That said, as someone who has lived in the Philly area for quite some time, it's really surprising how varied the local cheesesteak palate has become.  Not only are chicken cheesesteaks common, but all sorts of versions with things like barbecue sauce, pepperoni, bacon, all sorts of cheeses, and pizza sauce can be easily found locally.  Around Allentown, pickles are commonly added.  On the NJ side of the city you'll find versions prepared with potatoes like an Italian dog, and some with pork roll added to the mix.

Grew up in Jersey all my life.  Went to get cheesesteaks with my one friend who also was born and raised in Jersey.  I put ketchup on my cheesesteak.  He looked at me like I was crazy.  He asked in a shocked tone, "you put ketchup on your cheesesteak?!"  Well besides the fact that he just watched me do it, I responded. "Of course.  That's what people normally put on a cheesesteak."  He told me he only ever had it with sauce.  I told him then he has only ever had a pizza steak and not a real cheesesteak.  



I'll tell you, Pork roll on a cheesesteak is pretty freaking good.  Usually when mayo is on a cheesesteak it is called a California Cheesesteak.  


I prefer mine with Whiz and fried onions.  Every now and then I'll get a pizza steak.  

here is my contribution from Campo's Market in Philly

from Steve's Prince of Steaks on the North side, circa July 2006

looks terrible, tastes great

Note the large unchopped slabs of tender steak - I prefer this style over the heavily chopped up versions

harriet1954


I like the way people who aren't even from the area are telling a Philadelphian what to put on a cheesesteak.
 
Seems like every single thing I post that has anything to do with my region is questioned or made fun of. Interesting.

Don't sweat it Harriet. I put (gulp) mayo on my hot dogs which I'm sure is on the blasphemy list for many on Roadfood. But as the late Gary Coleman would say, "Different strokes for different folks."

I don't do it but plenty of locals put ketchup on their cheesesteaks.  What throws me more is how many people put ketchup on their pork roll and cheese (with or without egg).  I'd even venture to say that it is the preferred arrangement, to the point that it's a good idea to specify "no ketchup" when you order one, if you don't think it belongs.  I didn't grow up around here, and they did, but it just seems, and tastes, so wrong to me.

Wintem01


Don't sweat it Harriet. I put (gulp) mayo on my hot dogs which I'm sure is on the blasphemy list for many on Roadfood. But as the late Gary Coleman would say, "Different strokes for different folks."

No, I think he'd say, "Whatchoo talkin' 'bout, Wintem?"

Bruce Bilmes and Susan Boyle


I don't do it but plenty of locals put ketchup on their cheesesteaks.  What throws me more is how many people put ketchup on their pork roll and cheese (with or without egg).  I'd even venture to say that it is the preferred arrangement, to the point that it's a good idea to specify "no ketchup" when you order one, if you don't think it belongs.  I didn't grow up around here, and they did, but it just seems, and tastes, so wrong to me.

I think the only way to eat a pork roll and cheese or a pork roll, egg and cheese is with ketchup.  I believe my mom uses mustard, but ketchup is the way to go.  If it has egg with it than salt, pepper, ketchup said REALLY fast

Born, and lived 27 years, in suburban Philadelphia. Been away from there for 26 years--23 here in Atlanta. Never thought I'd find anything approaching a cheesesteak from "home," BUT if you're ever in metro Atlanta, Roy's in Smyrna (a NW suburb) has a cheesesteak to rival anything in PHL. (I know, I know....blasphemy!)

TJ Jackson


from Steve's Prince of Steaks on the North side, circa July 2006

looks terrible, tastes great



Note the large unchopped slabs of tender steak - I prefer this style fo the heavily chopped up versions

+1 for Steve's!  Always make the trip up to Bustleton Ave whenever I'm in Philly. 

fattybomatty

Bruce Bilmes and Susan Boyle


I don't do it but plenty of locals put ketchup on their cheesesteaks.  What throws me more is how many people put ketchup on their pork roll and cheese (with or without egg).  I'd even venture to say that it is the preferred arrangement, to the point that it's a good idea to specify "no ketchup" when you order one, if you don't think it belongs.  I didn't grow up around here, and they did, but it just seems, and tastes, so wrong to me.

I think the only way to eat a pork roll and cheese or a pork roll, egg and cheese is with ketchup.  I believe my mom uses mustard, but ketchup is the way to go.  If it has egg with it than salt, pepper, ketchup said REALLY fast

Every once in a while I'll try a bite with ketchup - I keep thinking the combo will eventually click - but I haven't been sold yet.  I think it's the cured pork thing, which seems to marry so well with mustard.  Though if there's egg, then I don't want mustard either.

Cheesesteaks, like most Roadfood, is subject to regional variations.
In the Lehigh Valley, where I live the default version of the cheesesteak comes with sauce.
My wife likes this version, which means that, when we are in Philly she has to order a pizza steak.
I, on the other hand prefer my chesesteak without sauce but with ketchup (and Mushrooms).
Locally, this means I have to tell the server "CHEESESTEAK, HOLD THE SAUCE". When I then proceed to add ketchup, I sometimes get some quizical looks-like why are you adding back in something similar to what you told us to withold.
The answer, of course, is that ketchup is quite different than marinara sauce. Also, if I add the ketchup I can control the quantity (I typically put on far less ketchup than the amount of sauce that the kitchen would normally add).

hey Harriet, don't take it personal, it's all good.
to each his own taste.

Carolina Bob

joclyn


huh?  what's wrong with ketchup on a cheesesteak??  that's the normal way to do it.  unless it's a pizza steak - then it gets some good gravy.  cheesesteak hoagies get mayo by the let/tom/onions and ketchup on the steak.

I've never heard of anyone putting ketchup on a cheesesteak before. Same for mustard, just in case that ever comes up. I have heard of folks using mayo as a cheesesteak condiment, but I don't see myself ever doing it.

you've obviously never had an authentic philly cheesesteak.
 
EDIT
 
and after i hit submit i saw your next comment about not being aware that ketchup is the 'usual' condiment (not including the cheese - whether it's regular or whiz). 
 
any place, other than this general area (pa/nj/de/md), that i've been to that had a place that offered 'philly cheesesteaks' has always topped them with ketchup. even out in spokane, wa.  
 
i'm really surprised that people find it THAT unusual!  
 
as for 'cheese sauce' the closest thing is the cheez whiz stuff. traditionally speaking, that is.  and i have to say, none of the places i've frequently my whole life used the stuff - is usually american and sometimes provolone.  the 'whiz' thing is south philly in origin/custom i think...and i've never even been to pat's or geno's so i've never even had a cheesesteak with the stuff!  
 
when i lived in s jersey, pepperoni on steaks was the 'thing' and very common at just about every place.  i don't see that here in pa, tho.  
 
chicken (cheese)steaks have become popular and that's usually what i get now.  just makes for a 'lighter' sandwich that doesn't leave you so 'bloated' as the beef sometimes can.
 
cheesesteak hoagies (as they're called around here) have the mayo on the roll and then the vegy's and then the meat/cheese - for that one, actually, ketchup is not usually put on unless you ask for it.
 
pork roll sandwich with ketchup?  bleh, not for me!  gotta have mustard! 
 
some things are regional customs and some things are personal preference.  nothing is right or wrong - so, no reason to knock people for anything.  especially when they're talking about something that they DO know since that's what they grew up with.  better thing to do would be to try it their way; you may find that you actually like it!  or maybe not...either way, no reason anyone to be rude.
 
 

Bruce Bilmes and Susan Boyle

buffetbuster


Bruce-
Just to be clear, this was CTD's breakfast.  Not that there is anything wrong with that.

He's a man of good taste.

 
Impeccable...but alas, no ketchup on my bacon or pie...sorry!

  Okay Dale, I think that Campo's steak wins my Drooooool award....BUT is the bread as squishey-crusty delicious as it looks?  Or is it a wee bit Too much-Too bready?  hard to tell. 

oopsme


Just about every Italian Beef stand in the Chicago area offer the option of ordering a cheesy beef. The cheese is always provolone or mozzarella.

They do?  I've never seen them offered at Johnnie's, Mr. Beef, or any of the old school places.  I've seen cheese on Italian beef at places that typically don't do Italian Beef well and have about 60 other things on the menu.

AHI MPLS


  Okay Dale, I think that Campo's steak wins my Drooooool award....BUT is the bread as squishey-crusty delicious as it looks?  Or is it a wee bit Too much-Too bready?  hard to tell. 

Dawn,
This cheesesteak was served on a Sarcone's Roll- that's the real deal-  you can't do better than that- Crusty and Chewey? yes, squishey?- a little but firm enough to hold its own...
 
This was on my Saturday and Sunday cheesesteak smack down back in April 2008 . Cheesewit joined me for the suburban tour the first day and I did the city tour on my own the next day...Campo's actually tied 2nd place with Al Forno.
 
The #1 cheesteak on that trip was actually...
 

 
Lorenzo's Pizza in Philly- no cheesewiz here- just straight american cheese "wit"

saps

oopsme


Just about every Italian Beef stand in the Chicago area offer the option of ordering a cheesy beef. The cheese is always provolone or mozzarella.

They do?  I've never seen them offered at Johnnie's, Mr. Beef, or any of the old school places.  I've seen cheese on Italian beef at places that typically don't do Italian Beef well and have about 60 other things on the menu.

Old-school Al's does Italian beef well and offers cheese as an option, though the choices of cheddar and American are puzzling: http://www.alsbeef.com/company/menu.asp
 
Portillo's does good beef and also offers cheese. Again, not what I always get on my beef, but now and then a nice change of pace.

I was shocked to find in nyc there is an actually good cheesesteak place. It's called shortys.  Used to be a tony lukes.   Thank god I found this place for my cheesesteak cravings