January 5, 2012
[This is the latest installment in our post series "Amuse Bouche Philadelphia," in which we highlight must-try menu items at restaurants and eateries around the city. We're calling the post series "Amuse Bouche" because, like a traditional amuse bouche that you might receive before a meal, these posts are intended to tease and excite your taste buds. Only we'll have to try to do it visually. Hope you enjoy.]
Here in Philadelphia, cheesesteaks are a civic icon, a tourist draw and a cultural obsession. Often imitated around the world, the cheesesteak is rarely duplicated successfully outside of Philadelphia.
Why? Let’s call it “precision sandwich engineering.” Everyone agrees that an authentic Philadelphia cheesesteak, first introduced by Pat Olivieri in 1930, requires thinly sliced ribeye beef and a somewhat soft/somewhat crusty long roll, but the choice between provolone, American and Cheez Whiz is a matter of great debate, as is the best place to eat the famed sandwich.
The good news is that no matter if it’s your first cheesesteak or your 101st, each bite is always worth savoring.
Pictured here is a steak topped with Cheez Whiz and onions — known as a “Whiz Wit” to locals — from one of the most famous cheesesteak shops in town, the incomparable Tony Luke’s in South Philly.
Go ahead and treat yourself to one. You won’t regret it.
Authentic Philly Cheesesteaks [Visit Philly]