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The A To Z Of Cheese Steaks |
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Thursday, 19 July 2007 |
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If you have ever been to Philadelphia, Pennsylvania, then you should already know about the cheese steak. The cheese steak originated in Philadelphia around 1930, where Pat Oilvieri takes credit for making this popular type of steak sandwich. The cheese steak was originally sold from a hot dog stand that he owned, becoming more known and popular across the Pennsylvania region as the years went by.
Soon the cheese steak went from being sold at a regular hot dog stand to a dedicated cheese steak restaurant that has swept across the United States. Now the cheese steak is known nationally. Cheese steaks can resemble a submarine sandwich, since they look similar with a long six inch bun. The bun is then filled with the cooked steak and topped with cheese. Now the steak is not placed in chunks inside the bun, but is instead typically cut into very thin slices. You can make a cheese steak from thicker slices of meat, however cheese steaks are not commonly made like this. The meat of a cheese steak is cooked very delicately then placed inside of the bun. You can use regular cheese or even cheese whiz to place on top of the meat where it usually melts gradually. You can use any type of cheese that you want, however there are three types of common cheeses that are used on cheese steaks. It may be surprising to some people but Provolone, among White American Cheese and Cheese Whiz, are the most common types of cheeses that people and restaurants use on cheese steaks. However, you may see Cheese Whiz used more on cheese steaks, simply because it is easier to put on and melts much faster then White American Cheese and Provolone. Cheese steaks offer us a unique way to eat eat steak. The creation of the cheese steak has become very popular since 1930, and has grown to be more then just a local trend. One great thing about the cheese steak besides the great taste, is that they are easy to make with a bun, cheese, and steak. |
