When Pat and Henry Olivieri invented their cheesesteak sandwich in Philadelphia back in the 1930s, they had no idea how popular it would become. Now Philly has several restaurants that all claim to have the best cheesesteak, and chains and sandwich shops all over the country attempt to imitate this venerable sandwich.

If you’ve never had the real thing though, you are in for a treat. The main difference between a real Philly cheesesteak and the imitations found in fast food chains is the meat. Rather than a cheap grade of flank or bottom round steak, or even worse, some pre-processed, sliced, mystery meat, a true cheesesteak is made with quality meat. Usually, thinly sliced rib-eye or top round steak is used.

There is also debate over the cheese to use. In the original cheesesteak sandwiches, provolone was the cheese of choice. In later years, American or even Cheez Whiz has been substituted. Pat’s one of the original cheesesteak places in Philadelphia offers a choice of the three cheeses, and surprisingly, Cheez Whiz is the most popular.

Another important component is the bread. This should be a fresh good quality Italian roll, or hoagie roll, either 6 or 12-inches. The bread is chosen for a light, fluffy inside and a substantial, somewhat crusty outside. The bread needs to be able to hold up to the hefty, juicy contents with out falling apart.

If you don’t have access to a good, original, Philly cheesesteak sandwich, you can always make your own. Before you begin make sure you have all the components. Start with a good cut of meat; rib-eye or top-round, sliced very thin. If you don’t have a meat slicer, it might help to partially freeze the meat make it easier to slice. Figure on about four to six ounces per sandwich on a six inch roll. Next is the proper roll. It may take some experimenting to get the right texture and crust. Most people like fried onions on theirs, but this is a personal choice. Also decide on other add-ons; peppers, mushrooms, sauce?

Finally, the cheese choice; American, provolone, or Cheez Whiz.

First, cook your onions and any other vegetables in a little oil until soft. Even if you are using a non-stick pan, use a little oil for the beef and vegetables to give your sandwich the right texture. Set the vegetables aside and cook the meat. This should be done quickly over a medium heat to keep it tender. Add the vegetables back in and mix slightly. Place a slice of provolone or American cheese on top and let it soften a bit. If using Cheez Whiz instead, smear that on the bread. Place the sliced roll over the mixture and scoop it into the sandwich.

Garnish it with anything else you like, or eat it as is for the original treat. Make sure to lean over your plate while eating as this will be a delicious, but messy meal. Enjoy.