The Charm of the Cheesesteak
It takes a chef extraordinaire to combine
common day-to-day ingredients in an uncommon
fashion and create a dish that becomes
synonymous with the city or province of its origin. If
its appeal is universal enough, it becomes a culinary
legend.
Some 75 years ago, such a miracle
happened in depression-era Philadelphia. The
cheesesteak sandwich was born, destined to be
recognized in the United States and internationally
as a most adaptable steak product.
What is a real cheesesteak sandwich
anyway? There’s the roll - the mandatory Italian roll -
crisp of crust and golden smooth, light and just a tad
moist. Piled inside are wafer-thin choice steak slices
that are placed on a hot grill and sauteed in its own
juices for 100 seconds. Say cheese - and you’ve
gotta say cheese - and on comes your choice of
white American, Pepper Jack or Provolone.
EXTRA! EXTRA! There’s a host of
cheesesteak garnishes - the most popular of which
are grilled onions and mushrooms. The cheesesteak
can be further dressed with tomatoes, lettuce and
sweet peppers, or dressed to kill with hot peppers.
