I tackled this topic ten years ago in this column. I got brave and dove head first into writing about the sandwich that is its own food group-the Philly Cheesesteak. Boy did I get emails! Here’s a sampling:
“Yo, Jan, Cheese Whiz is an abomination!”
“Pat’s kills Geno’s!” (If you don’t know about the famous Philly rivalry, that’s another story!)
“Hey Jan, ya can’t have a cheesesteak without the Amaroso roll.”
“Jan, there’s no such thing as an Amaroso Roll. It was just a white roll.”
“It’s gotta be provolon’!”
“It’s gotta be Whiz Wit”
“Whiz on the bottom”
“Whiz on top”
“Dear Jan, It’s an Amoroso roll. I’m from Philly, and I’m an Amoroso!”
Well I’m back. Older, wiser and “wit” as much passion to produce a delicious sandwich. Still asking the age-old question: Slather the Cheez Whiz on the bread, or on top of the meat? I decided to beat the odds of getting called out again, so I went to cheesesteak school for a day, sort of. I asked a local Philly sandwich shop to take me behind the scenes to watch this iconic sandwich in the making. Please pay close attention, and take good notes. By the way, I’ll take mine Whiz wit. (Translated: Cheez Whiz with onions)
Watch my how to video here!
| Servings |
- 2-2.5 pounds beef, sliced very thin (Like Rib Eye, Sirloin or Flank Steak)
- 3 sweet yellow onions, chopped in 1/2 inch cubes
- 4 hoagie rolls
- 1 small jar Cheez Whiz (use as desired for spreading on bread)
Ingredients
| Rate this recipe! |
- (To Make 4 Sandwiches) Cook the onions, about 3-4 heaping tablespoons per sandwich. When they are golden brown, throw about a half a pound of the meat on the flat griddle. Season with salt and pepper. Start chopping at it with your stainless steel spatula. (Wield that spatula confidently, as if you’ve done this a million times before. This is optional.) When the onions and rib eye are done, open up the 12-inch long white bread and squeeze or slather the Cheez Whiz along the sides. (This is where arguments ensue. Some folks slather the cheese on top of the meat.) Give the grilled steak and onions a quick little mix together and then, with your tongs, pile the mixture on the bread. That’s it. You’re done. Dive in.
