By When you are hungry, nothing quite hits the spot like a Philly Cheesesteak – that juicy steak, silky cheese and bouncy bread all combine into heavenly mouthfuls. When the craving strikes, you can probably find a seller pretty quickly but if you really want the best of the best, Philly is where you need to be and here’s why:
They Are Super Fresh
In terms of freshness, few producers outside of Philly can beat the sheer volume they deal with. Whist standard sellers can produce hundreds a day, some Philly shops produce thousands a day!
The Bread
Philly cheesesteaks always use local bakeries to get that fresh fluffy bread, but many agree when the bakeries ship their bread, the frozen version doesn’t live up. Instead it can become crumbly once defrosted.
Rich Marbled Ribeye
When choosing the meat, it has to be ribeye. With lots of marbled fat running through it, it has tons of flavor which renders when cooked. Unlike other meats that are used elsewhere, no extra oil or fat is needed in the cooking process.
The Cheese
Sometimes sellers feel the need to elevate a cheesesteak by using fancy cheese from a cheesemonger but actually the traditionally Philly and best cheese to use is Cheez Whiz – or any processed cheese for that matter. Why you ask? Because it melts incredibly well and also helps bind the other ingredients together.
The Drip
Ahh the drip. But we do mean drip, no more. The perfect Philly cheesesteak is juicy and moist, enough to drip a few cheesy meaty oniony grease drops. If your cheesesteak is dry or has liquid pouring out, then it really hasn’t been made right.
Balanced Meat-Cheese Ratio
Philly cheesesteaks are always perfectly balanced which can be difficult when extra ingredients are added. You need to ensure there is enough cheese for the steak but that all the extras don’t overfill the bread and fall out. It really is a work of art!
Anyone else hungry and fancy a trip to Philly?