The Philly Cheesesteak Controversy: A Divided City
Philadelphia, the City of Brotherly Love, is famously known for its iconic cheesesteak sandwich. Thinly sliced beef, melted cheese, and a crusty roll come together to create a culinary masterpiece that has captured the hearts (and stomachs) of locals and tourists alike. However, beneath the surface of this beloved dish lies a heated debate that has sparked strong opinions and passionate arguments: is mayo in a Philly cheesesteak?
A Brief History of the Philly Cheesesteak
To understand the roots of this controversy, it’s essential to take a step back and explore the origins of the Philly cheesesteak. The story begins in the 1930s when Pat Olivieri, a South Philadelphia hot dog vendor, began serving thinly sliced steak on a hoagie roll to hungry taxi cab drivers. As the popularity of the sandwich grew, so did the variations. Olivieri’s brother-in-law, Harry, added provolone cheese to the mix, creating the first Philly cheesesteak.
Pat’s King of Steaks vs. Geno’s Steaks: The Rivalry Begins
Fast-forward to the 1960s, when Pat’s King of Steaks and Geno’s Steaks became the two most iconic cheesesteak joints in Philadelphia. Pat’s, founded by Pat Olivieri, stuck to the original recipe, while Geno’s, founded by Joey Vento, introduced a more modern take on the classic sandwich. This marked the beginning of the great Philly cheesesteak rivalry.
The Mayo Divide
So, where does mayo fit into the Philly cheesesteak narrative? For some, it’s an abomination, an unwelcome addition that disrupts the harmony of the sandwich. For others, it’s a game-changer, adding a tangy, creamy element that elevates the cheesesteak to new heights.
Team No-Mayo: The Traditionalists
Die-hard traditionalists argue that mayo has no place in a true Philly cheesesteak. They claim it overpowers the delicate balance of flavors, ruining the essence of the sandwich. For them, the beauty of the Philly cheesesteak lies in its simplicity: thinly sliced beef, melted cheese, and a crusty roll – nothing more, nothing less.
“A Philly cheesesteak without mayo is like a hug without the squeeze – it’s just not the same.” – Ron, a lifelong Philadelphian and cheesesteak aficionado
The Authenticity Argument
Proponents of the no-mayo camp argue that adding mayo would betray the authenticity of the Philly cheesesteak. They point to the original recipe, which didn’t include mayo, and claim that introducing it would be a sacrilegious act. For them, preserving the integrity of the sandwich is paramount.
Team Mayo: The Rebels
On the other hand, mayo enthusiasts see it as a welcome addition, a bold twist on the classic recipe. They argue that the creaminess of mayo complements the richness of the cheese and beef, creating a flavor profile that’s both familiar and innovative.
“Mayo adds a level of sophistication to the cheesesteak – it’s a game-changer.” – Jamie, a food blogger and mayo proponent
The Flavor Profile Argument
Mayo supporters contend that the addition enhances the overall flavor profile of the sandwich. They argue that the tanginess of the mayo cuts through the richness of the cheese and beef, creating a more balanced and complex flavor experience.
So, Is Mayo in a Philly Cheesesteak?
The answer, much like the city itself, is divided. Pat’s King of Steaks, the iconic cheesesteak joint, has never served mayo on their sandwiches. Geno’s Steaks, on the other hand, offers mayo as an optional topping. It’s not uncommon to see long lines of customers at both establishments, each with their own strong opinions on the matter.
A Matter of Personal Preference
Ultimately, the decision to include mayo in a Philly cheesesteak comes down to personal taste. While some see it as a sacrilegious act, others view it as a bold innovation. As with any great culinary debate, there’s no right or wrong answer – only individual perspectives.
In a city where passion and pride run deep, the Philly cheesesteak controversy is a testament to the power of food to unite and divide. Whether you’re a traditionalist or a rebel, one thing is certain: the Philly cheesesteak is a culinary masterpiece that continues to inspire strong opinions and delicious variations.
A Call to Action: Try It Both Ways
So, the next time you find yourself in Philadelphia, we challenge you to try a Philly cheesesteak both with and without mayo. Visit Pat’s King of Steaks and Geno’s Steaks, and experience the two sides of the debate firsthand. Who knows? You might just find yourself joining the mayo brigade or staunchly defending the traditional recipe.
The great debate may never be resolved, but one thing is certain: the Philly cheesesteak, with or without mayo, remains an American culinary treasure.
| Philly Cheesesteak Variations |
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| Whiz Wit (with Cheez Whiz and onions) |
| Provolone and Hot Peppers |
| Mayo and Bacon |
The Final Verdict
Is mayo in a Philly cheesesteak? The answer is simple: it’s up to you. Whether you’re a traditionalist or a rebel, the beauty of the Philly cheesesteak lies in its adaptability and the passion it inspires. So, go ahead, take a bite, and join the great debate.
“In the end, it’s not about the mayo – it’s about the love and passion we have for this iconic sandwich.” – A Philly cheesesteak enthusiast
Is mayo a traditional topping for Philly cheesesteaks?
Mayo is not a traditional topping for Philly cheesesteaks. In fact, many Philadelphians would argue that it’s a taboo topping. The classic Philly cheesesteak is typically made with thinly sliced steak, melted cheese, and sautéed onions and bell peppers, all served on a hoagie roll. Mayo is not a common ingredient in traditional Philly cheesesteak joints.
That being said, it’s not unheard of for some modern variations of the Philly cheesesteak to include mayo as an optional topping. Some restaurants may offer it as a way to add extra creaminess or flavor to the dish. However, it’s still not a traditional or authentic topping in the eyes of many Philadelphia natives.
What’s the origin of the Philly cheesesteak?
The Philly cheesesteak has a rich history that dates back to the 1930s in South Philadelphia. The original cheesesteak was created by Pat Olivieri, a hot dog vendor who began serving thinly sliced steak on a hoagie roll to attract more customers. A local cab driver, who was also a regular customer, suggested adding some cheese to the sandwich, and the Philly cheesesteak was born.
Over time, the Philly cheesesteak gained popularity, and other restaurants and vendors began to offer their own versions of the sandwich. Today, the Philly cheesesteak is a beloved staple of Philadelphia cuisine, with many restaurants and eateries serving their own takes on the classic dish.
What’s the best type of cheese to use in a Philly cheesesteak?
The best type of cheese to use in a Philly cheesesteak is a matter of personal preference, but traditionalists would argue that it’s got to be Cheez Whiz. Yes, you read that right – Cheez Whiz, the bright orange, processed cheese spread. It may not be the fanciest or most gourmet option, but it’s a staple in many Philly cheesesteak joints.
That being said, other types of cheese like provolone, mozzarella, or even American can also work well in a Philly cheesesteak. Some variation of the dish may even include more artisanal cheeses like cheddar or gouda. Ultimately, the type of cheese you choose will depend on your personal taste preferences and the overall flavor profile you’re going for.
Can you put ketchup on a Philly cheesesteak?
In Philadelphia, putting ketchup on a cheesesteak is a major faux pas. In fact, ordering a cheesesteak with ketchup is often seen as a dead giveaway that you’re not from the area. The traditional toppings for a Philly cheesesteak are cheese, onions, and bell peppers – that’s it.
However, outside of Philadelphia, it’s not uncommon to see people putting ketchup on their cheesesteaks. And let’s be real – if you’re making a cheesesteak at home, you can put whatever toppings you want on it. Just don’t expect to be taken seriously as a Philly cheesesteak aficionado if you’re slapping ketchup on your sandwich.
What’s the deal with the “wit” or “without” ordering system?
In Philadelphia, when you order a cheesesteak, you’ll often be asked if you want it “wit” or “without.” This refers to whether or not you want onions on your sandwich. If you order it “wit,” you’ll get onions; if you order it “without,” you won’t. It’s a simple but important distinction that’s steeped in Philly cheesesteak tradition.
The “wit” or “without” ordering system is a nod to the early days of the Philly cheesesteak, when onions were a key component of the sandwich. Today, it’s still a way to show respect for the traditional recipe and the city’s culinary heritage.
Can you get a good Philly cheesesteak outside of Philadelphia?
While Philadelphia is the birthplace of the Philly cheesesteak, it’s definitely possible to get a good one outside of the city. Many restaurants and eateries across the country offer their own takes on the classic dish, often with their own unique twists and flavor profiles.
That being said, there’s something special about getting a Philly cheesesteak in the city where it was born. Maybe it’s the nostalgia, maybe it’s the authenticity, or maybe it’s just the fact that you’re eating it in the shadow of Pat’s King of Steaks or Geno’s Steaks – but there’s definitely something to be said for experiencing a Philly cheesesteak in its natural habitat.
Is the Mayo Debate just a bunch of hype?
Let’s be real – the Mayo Debate is definitely fueled by a mix of passion, nostalgia, and good old-fashioned internet outrage. But at its core, the debate is really about something deeper: it’s about tradition, authenticity, and the evolution of a beloved culinary institution.
Whether or not you’re “pro-mayo” or “anti-mayo,” the debate itself is a testament to the Philly cheesesteak’s enduring popularity and cultural significance. So go ahead, share your opinion, and join the debate – but at the end of the day, it’s all just a bunch of people talking about one thing: their love of cheesesteaks.