Last updated on March 19, 2019 by Liza Hawkins
I’m on a mission is to find an authentic Philly cheesesteak—Cheese Whiz and all!
As part of my ambassadorship, Stonyfield sponsored my attendance at Women Get Social Philadelphia 2014.
As an outsider, I’ve been on a quest to find a real Philly cheesesteak.
Those of us who live near Philadelphia (I’m about a two-and-a-half hour drive away) have heard the hype:
Geno’s or Pat’s?
There-in lies the question.
An eternal foodie/cheesesteak dilemma.
I’m sure locals will tell you to forget the Pat’s and Geno’s hype, and instead check out [insert hole-in-the-wall joint here] to get a REAL Philly cheesesteak.
Perhaps. I still feel like checking out one of the two Philly “classics” is worth my time.
Regardless of true local love, here’s what I’ve gleaned about what makes a real Philly cheesesteak authentic:
Yes. The gloppy, unnatural, yellow melted cheese product that we all hate to love. It’s oh-so-bad, and yet oh-so-good at the same time. Provolone? Only if you’re an out-of-towner or the restaurant’s out of Whiz.
A real Philly cheesesteak should be messy. Juices should run from the bottom of the roll with each bite, and using a plethora of napkins is a sign of perfection.
It appears that the degree to which said beef should be chopped can vary, but everyone agrees that a real Philly cheesesteak should start with chopped beef. No exceptions.
A Good Roll
Traditionally a real Philly cheesesteak is served on a long crusty roll, light in texture and prime for sopping up all the drippiness.
This weekend I’m in Philadelphia for the Women Get Social conference. My husband’s coming with me, and I’ve already informed him that my mission is to find an authentic Philly cheesesteak—Cheese Whiz and all!
As part of my ambassadorship, Stonyfield is sponsoring my attendance at Women Get Social Philadelphia 2014.