What is the Secret Ingredient in Philly Cheesesteak?

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America’s most iconic sandwich is the Philly cheesesteak. This legendary meal, which originated in Philadelphia, has spread its way to hearts (and stomachs) across the country. The simple yet mouthwatering, with each bite of savory flavors, tender meat, melted cheese, and sometimes onions.

However, while it may seem simple, it’s something that cheesesteak aficionados know there’s something about an authentic Philly cheesesteak that’s difficult to duplicate elsewhere.

Then what’s the secret ingredient that makes a Philly cheesesteak so irresistible? Today, I want to break down the Philly cheesesteak, component by component, technique by technique, nuance by nuance, and make sense of what makes the Philly cheesesteak so unique and so memorable.

The Core Ingredients: Bread, Steak, and Cheese

Before we reveal any “secret,” let’s understand the essentials of a Philly cheesesteak:

1. The Bread: A long, soft Italian roll from Amoroso’s or another Philadelphia bakery is the traditional cheesesteak roll. It has to be sturdy enough to hold the juicy steak and cheese, but soft enough to bite through without overwhelming the filling.
2. The Steak: For a classic Philly cheesesteak, it’s thinly sliced ribeye. This cut of beef has the perfect amount of fat to give it flavor and tenderness when cooked.
3. The Cheese: The main cheese choices are Cheese Whiz, Provolone, and American cheese. They each have their own flavor and texture. That classic tangy, creamy taste is what Cheese Whiz gives, Provolone adds a mild, nutty flavor and American cheese melts perfectly.

Why Quality Ingredients Are Key

Quality and authenticity are key to getting the taste of a real Philly cheesesteak. Cheesesteak connoisseurs know that you can’t skimp on quality when it comes to the main ingredients:

1. Fresh Bread: Day old bread can change the texture of the sandwich and make it feel stale. Local bakeries, the ones that specialize in these soft, airy rolls, are where authentic Philly cheesesteaks often come from.
2. Prime Ribeye Steak: Sliced paper thin, high quality ribeye steak cooks quickly on the griddle and stays juicy on the inside, without being tough. Frozen or low grade meat will not taste or be as tender.
3. Cheese Variety: With cheesesteaks, you can get a little bit of flexibility with cheese. Cheese Whiz, Provolone or American cheese, some swear by it, others insist. There is each its own following and some of the secret ingredient is picking the cheese that you like.

The True Secret: It’s in the Cooking Technique

The ‘secret’ ingredient is actually as much to do with the cooking process as it is with any one addition. Here’s how cooking techniques set a Philly cheesesteak apart:

1. The Griddle

Magic happens on a seasoned griddle. Cheesesteaks are usually cooked on a flat top griddle to cook the steak in its own juices. The griddle develops a patina of flavor that season the meat over time. The griddles that so many Philly cheesesteak vendors have used for years have added a rich, savory depth to every sandwich they’ve made.

2. Chopping the Meat

Chopping of the meat while it cooks is one of the unique steps that make a Philly cheesesteak. It helps the steak cook evenly and it makes those small, little bits of beef that are perfect with the cheese. Too much chopping, however, can dry things out, so it’s important to have an experienced hand.

3. Steaming the Cheese

Some cooks put a lid over the meat when it’s time to add the cheese to melt it even more. The gentle steaming process blends the cheese perfectly with the steak so that every bite is a perfect harmony of flavors.

4. Juice Control

A good cheesesteak is juicy, not soggy. The balance is not easy to get right, so you don’t want the bread to be too soft, yet you don’t want the meat to be bland. They know how to tilt the griddle ever so slightly to drain excess fat away from the sandwich components, making everything flavorful, not greasy.

Additional Flavor Enhancers: Onions and Peppers

Some Philly cheesesteak fans like to add fried onions, as well as bell peppers. Here’s why these ingredients matter:

1. Onions: The sweet, caramelized flavor of fried onions adds a perfect complement to the savory meat and cheese. They provide another layer of texture and make the sandwich complete.
2. Bell Peppers (optional): Green bell peppers are not traditional, but are added outside of Philly. They bring a slight crunch and mild flavor that goes well with the sandwich. But in Philadelphia, purists avoid the peppers, saying it changes the flavor.

The Finishing Touch: The “Secret” Seasoning

The real secret to a Philly cheesesteak may be in the seasoning. Each vendor has their own twist, some add a pinch of garlic powder or black pepper, and others a dash of Worcestershire sauce. Here’s a look at these possible “secret” ingredients:

1. Salt and Pepper: These two seasonings are simple yet crucial, adding flavor to the steak without over powering it.
2. Garlic Powder: Some people think that just a little garlic powder adds richness to the meat without making it taste garlicky.
3. Worcestershire Sauce: A touch of Worcestershire sauce helps bring out the umami flavor in the steak, making it more savory. The difference can be made by a dash on the griddle as the meat cooks.
4. Hot Sauce (optional): Some cheesesteak lovers like to add a drop of hot sauce for a little kick. It’s another way to add some zing but it’s entirely up to personal preference.

Conclusion

The Philly cheesesteak is more than a sandwich, it’s an icon of Philadelphia’s food culture and a food experience in and of itself. The secret ingredient? This sandwich’s not a single ingredient, but a combination of quality ingredients, a few unique techniques and a dash of personal flair. The Philly cheesesteak — from the soft roll to the flavorful ribeye to the perfectly melted cheese and optional extras like onions or garlic powder — is a lesson in how to make things simple, and do them right. The next time you bite into a Philly cheesesteak, taste the flavors, and know that you’re eating more than a meal, you’re eating a tradition of taste and technique.