HOW TO RATE A CHEESESTEAK

THE ROLL
The biggest reason that the best Cheesesteaks come from the Philly area is the ability to make a great roll. The local water supply is perfectly suited for baking great bread and rolls. Rolls should be soft, moist, and springy. The best rolls almost melt into your mouth, blending in with the steak, cheese, and toppings. The crust should be thin and not too flaky. An inferior roll is the kiss of death for even the best steak meat. If the roll is dry, rubbery, crunchy, or flaky, the sandwich will be compromised.
Amoroso's has set the benchmark for the ultimate roll. I encourage restaurants nationwide to consider importing their rolls from Amoroso's if they truly want to make an authentic Philly Cheesesteak. This is unquestionably the single most vital part of the sandwich.

THE STEAK
Top Round, Top Sirloin, and Rib Eye have all been recommended to me by different shop owners and grillmasters. The key is to get a nice cut and slice it thin. The thinner the better. I've been told that the steak slices thinner while it is frozen. At any rate, when tasting the sandwich, a good steak will be tender and savory. Poor cuts of meat will be tough and gristly. If the steak is overcooked, it will be dry and have a burnt taste. Another thing to consider is the amount of meat. Nothing turns me off more than a sandwich that is overwhelmed by a poor roll to meat ratio. The meat and toppings should overpower the roll!

THE TOPPINGS
A good cheesesteak shop will offer a variety of toppings or selections.
--CHEESE: Some offer different types of cheeses. To most native Philadelphians, provolone is the best cheese. But some places will offer American, Cheddar, and some of the bigger, more popular places in Philly offer Cheez-Whiz. These seem to be more popular among tourists than natives, but like anything else, this is a personal choice. The main thing is that they at least offer provolone, and that you have a few options.
-- PIZZA SAUCE: Another popular option is a Pizza Steak. These typically have pizza sauce on the sandwich, and either provolone or mozzarella cheese. Some places that make really good pizza sauce are famous for this variation.
--KETCHUP: Many people like their sandwich smothered with ketchup.
--CHEESESTEAK HOAGIE: Another variation that most places offer is a Cheesesteak Hoagie. You will get lettuce, tomatoes, onions, and mayo unless you specify otherwise.
--FRIED ONIONS: If you don't want all the ruffage, then just order a plain old Cheese Steak. Typically prepared with fried onions and grilled to perfection.
--PEPPERS: My personal favorite topping of all is roasted sweet peppers. You can also order Hot Peppers.
--MUSHROOMS: Grilled mushrooms are quite popular on cheesesteaks. Did you know that Kennett Square, PA is the mushroom capital of the world?
--OTHER: Green peppers, pickles, and pepperoni are other toppings I've seen offered. The pepperoni actually blended in quite well I might add!
--CHICKEN CHEESESTEAK: Last but not least, the Chicken Cheesesteak has become quite popular in recent years. Though I prefer beef, this is once again a personal choice that is now enjoyed by many. Hey, we are in the 21st century you know!
When judging the toppings, look for quality, freshness, quantity, and flavor.

OTHER FACTORS
A few more things to consider:
--THE GRILLMASTER: A good grillmaster is critical here. Like a fine chef, the grillmaster has a working knowledge of how long to cook the beef, how to chop it up, when to throw on the cheese so it melts, how hot the grill should be, and how to fry the onions. Next time you're in a shop, study the grillmaster's every move.
Ladies and gentlemen, this is an art! Without a good grillmaster, you can use Amoroso's rolls and filet mignon and still mess up a good thing. One more tip about ordering a cheesesteak: never order one of the first sandwiches of the day. I've learned that the better steaks are made after the grill has been broken in for at least an hour. You need some steak and onion juices on there before you get that really good flavor going on! So avoid ordering just after the shop opens to get the best sammiches!

--SIDE ITEMS: A good steak shop will offer a variety of items to accompany your sandwich. In Philly, Herr's potato chips, soft pretzels, Tastykakes, Frank's soda (Black Cherry Wishniak is the best!), and Goldenberg's Peanut Chews are revered by the locals. Even more revered by transplants who yearn for them once they move away. French fries, onion rings, and mozzarella sticks are other options. My favorite side, however, is an ice cold Yuengling Lager beer. Ahhh.... the best!

--AMBIENCE: I am taking this out of the equation. Cheesesteak shops are not known for ambience! Some of my favorite local steak joints are places that look less than desirable from the outside. Kind of like The Vet! The important thing is the finished product. We do, however, give extra points to any out-of-town establishment that has Philly pictures on the walls... after all, Philly is the Cheesesteak Mecca!

Now that you know what to look for, get out there and find those good cheesesteaks! Please be sure and let me know when you find a good one. I'll post it on this site to let our readers know where to satisfy their hunger when they're in your neck of the woods!

Know of a great steak or hoagie shop that isn't listed here on this site? Send in an e-mail today, and I'll add your entry!

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