|
SPECIAL |
|
|
Food Service Operator's Guide To: Cheesesteak Sandwiches |
|
|
|
|
|
"The ever versatile, adaptable, ageless, timeless, profitable, fiscally responsible, marvelous, miraculous, irresistible, delectable, delicious and just plain good to eat..." CHEESESTEAK SANDWICH!!!!! Oh, that great American culinary marvel: The Cheesesteak Sandwich. A delicious combination of thin sliced steak served with melted cheese on a special roll so many patrons have come to love. How could something so simple and easy be so misunderstood and complex? Well, here at The Cheesesteak Institute of America (CIA), we have embraced this question which has spurned many more regarding the true identity of that tasty morsel of steak and cheese served on a fresh baked roll. ONE WORD OR TWO? First, let's start with the spelling of the sandwich's name. Merriam Webster's Collegiate Dictionary does not recognize "cheesesteak" as one word. They see it as two separate words, "Cheese Steak". However, both "cheeseburger" and"cheesecake" are spelled as one word. Therefore, we at The Cheesesteak Institute of America take a loose interpretation of the spelling and recognize it as one word, "cheesesteak". Furthermore, for acronym consistency, we spell it as one word. After all, to be honest, "CIA" sounds better than "CSIA" or "C-SIA". Either spelling is acceptable and is up to the discretion of the person making or eating that delicious sandwich. For those who continue to argue over the spelling of "cheesesteak", we say, in the kindest way, GET A LIFE!! WHAT IS A CHEESESTEAK? Simply put, a Cheesesteak is exactly what it's name implies: thin sliced steak topped with cheese and served on a special roll. This is a true Philadelphia, the Birthplace of the cheesesteak, "Philly Cheesesteak". Depending on where one is in "The City of Brotherly Love", sauteed or grilled onions are a standard. Thus, the only way you will receive a cheesesteak in Philly, is one of the two variations mentioned above. WHERE'S THE BEEF? What type of steak is used? Traditionally, a thin sliced ribeye steak or sirloin steak is used. The truest form is that of taking a Ribeye roll and thin slicing it (this is known as a Ribeye Cheesesteak Sandwich). Sirloin top butt or "tails" are also commonly used and can be referred to as a "Beef Steak". Both can be USDA Choice, Select or Commercial grade. Beef sliced from the round is not a beef steak, it is roast beef (after all, we do not call it a "Cheese Roast Beef Sandwich". At the Cheesesteak Institute of America, we prefer and recommend Royal Gold brand thin sliced ribeye or beef steaks. Royal Gold has set the standard in the Midwest for thin sliced beef products used in Cheese Steak and other sandwich items. Cheese,please! A true Philadelphia cheesesteak will be smothered in Provolone or Cheez-Whiz. White American is also a "City of Brotherly Love" favorite. With that being said, if one orders a cheesesteak in Philadelphia they receive it topped with either Provolone or Cheez-Whiz. Outside of Philly, the norm is White American, Provolone, Monterey Jack, Mozzarella or, sometimes, Cheddar. THE ROLL. In Philly, a good fresh Amoroso's Baking Company roll is an important component and can "make or break" the cheesesteak. A submarine or flat Hoagie style roll is usually the norm. Neither sliced completely through, will give the best results. THE TOPPINGS. This is the area where the confusion typically begins. An "honest-to-goodness" Philly Cheesesteak House will only serve a true cheesesteak: steak, onions, provolone or Cheez-Whiz on a fresh baked roll. If one asks for a cheesesteak, that's what they will get. However, there are other toppings. The most popular being red, green, yellow, hot or mild peppers; mushrooms, red onions or pickles. In Philly, you need to specifically ask for these items if you want them (and are usually charged accordingly). Outside of"The Liberty Bell City", the "Philly Cheesesteak Sandwich" can appear on menus and contain some, all or none of the mentioned toppings. Either way, it still makes for a great sandwich. WHAT ABOUT LETTUCE, TOMATO AND MAYONNAISE? Oh, yes, we cannot leave the "Topping Question" without mention of these three tasty additions. It is at this juncture where the term "Hoagie" comes into play. When one adds Lettuce, Tomato and Mayonnaise (or any one of the three), one now creates the "Cheesesteak Hoagie" sandwich (a completely different sandwich in the eyes of the Cheesesteak purist), but a delicious and tasty one at that. The Cheesesteak Hoagie is more prevalent in the Midwest and other regions outside of Philadelphia.
CHEESESTEAK PREPARATION Compared to other sandwiches, the Cheesesteak is a relatively easy one to prepare. These are the basic steps to making a delicious traditional "Philly-style" cheesesteak:
Again, these are the steps for making a Traditional Philadelphia Cheesesteak. However, the beauty of this sandwich and the reason it is so popular, is that one does not have to stop here. There are many ways to serve a Philly Cheesesteak. This is why, here, at The Cheeseteak Institute of America, we have developed several menu and recipe ideas. |
|
|
HOME -MISSION
POSSIBLE -
C.I.A. SPECIAL OPS. GUIDE
- C.I.A.
INFORMANT -
THE CHEESESTEAK is your FRIEND. |
|
