The Anatomy of a Perfect Cheesesteak

By Danny Hizami

Expert foodies can agree on one thing, especially if you’re from Philadelphia, cheesesteaks are not the same as steak and cheese sandwiches. They might have the same words but they don’t taste and look the same. Cheesesteak lovers who have grown accustomed to what an authentic Philly cheesesteak really is take this very seriously.

The perfect cheesesteak is simple. It only has to have three basic components: The bread, the cheese and the beef. That is it. Onion, bell peppers, and other side dishes are not necessary. However, the quality of the three basic components should be top-notch. Having only three parts to produce an excellent cheesesteak requires that each one should be meticulously prepared, cooked and served.

The Bread

First, the bread should absolutely only be Amoroso rolls. There is no other alternative that can close to its quality. They’re crunchy on the outside, soft on the inside, and firm enough to withhold the greasy hunk of meat and cheese. No authentic cheesesteak restaurant will try another type of bread for their cheesesteaks. The good news is that Amoroso now ships to all 50 states and six countries.

The Steak

To create an amazing cheesesteak, you have to make sure that the steak is lean meat and sliced thinly. It should be cooked with just enough oil so it doesn’t stick to the grill. The meat should be shredded finely so that each bite is easily chewed and enjoyed by the taste buds. If there is any chunks or strips meat on a cheesesteak, it means is has failed the standard of a genuine Philly cheesesteak.

The Cheese

The best cheesesteak restaurants in Philadelphia will not dare share their secret cheese ingredients to anyone. That’s because it’s what they can put their signature on. Most combine different types of cheese, probably a blend of provolone and mozzarella. Regardless of what kind of magic potion they put on their cheesesteak, they always put a lot. It’s not a good cheesesteak if you don’t see an extravagant amount of cheese coming out of the sandwich.

These are the three parts that makes a cheesesteak good or great. Unlike hamburgers, an authentic Philly cheesesteak does not need any vegetables other than fried onions. No need for mayo, mushrooms or green pepper. It just needs to be served fresh and hot. The proverbial phrase “less is more” bodes true for world’s greatest sandwich.

Danny Hizami is the owner and founder of Figueroa Philly, voted to be the Best Cheesesteak in LA. Figueroa Philly uses only Amoroso Rolls shipped in from Philadelphia and rib eye meat for its cheesesteak. Located in 3850 S Figueroa St, Los Angeles, CA 90037, you can contact Danny at (213) 748-9073. You can also visit http://www.figueroaphilly.com

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