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History of Philadelphia Cheese Steak Sandwich © copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.
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Photo courtesy of Advance Food Company, Oklahoma City, OK
Locals think in terms of steak sandwiches with or without cheese. Without cheese, the sandwich is referred to as a “steak.” With cheese, it is a “cheese steak” or "cheesesteak." Cheeze Whiz is the topping of choice for serious steak connoisseurs. However, you can also use provolone cheese. The Philadelphia cheese steak is truly one of the most delightful and beloved foods available in Philadelphia, Pennsylvania. It is said by most Philadelphians that if a restaurant offers something called a "Philly Cheese Steak" then it's not authentic. According to Philadelphians, you simply cannot make an authentic Philadelphia Cheese Steak sandwich without an authentic Philadelphia roll. The rolls must be long and thin, not fluffy or soft, but also not too hard. They also say that if you are more than one hour from South Philly, you cannot make an authentic sandwich. 1930s - During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry Olivieri (1916-2006) and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled it with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch, smelled the meat and onions and demanded one of the sandwiches. Pat never got a bite because a cab driver drove by, smelled the sandwich, and asked how much? He didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, “Hey . . . forget about those hot dogs, you should sell these.” It was not until 20 years later that cheese was added to the sandwich by a longtime employee, Joe Lorenzo, who was tired of the usual sandwich and added some cheese. In 1940, the brothers opened Pat's King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese and pizza sauce later became options in the concoction along with various condiments, and side dishes. In 1970, Pat Olivieri quit for southern
California. A dispute over ownership broke out with Pat's lawyer son Herbert
on one side and Harry and his children, Frankie and Maria, on the other. In
1974 Pat died, and later Frankie bought the business out.
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Philadelphia Cheese Steak Sandwich Recipe
2 tablespoons vegetable oil * Freeze steak before sliced. Slice it paper thin. In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste. Heap cooked meat mixture in a long pile across pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave. Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. slice sandwich into 2 or 4 pieces, and serve with a dill pickle.
Makes 2 servings. |
