10 Ways to Spot a Fake Philly Cheesesteak
An American icon that’s often imitated but never duplicated, the Philly Cheesesteak appears on menus around the country… but that doesn’t mean you’re getting the authentic City of Brotherly Love experience. We sat down with one of the premier ‘steak slingers in all of Philly, Tony Luke’s, to find out how to spot a counterfeit.
1. It’s called a “Philly” cheesesteak on the menuResidents of Philadelphia call what is arguably the number one sandwich in the world simply a “cheesesteak.” There’s no need to add the geographic moniker. It’s a cheesesteak. The fact that it originated and hails from Philly is a given.
2. It's not on a crusty Italian rollIt should be slightly crusty on the outside and soft on the inside. If you're getting a spongy, doughy piece of bread, then it's all kinds of wrong.
3. It's not made with grilled rib-eye steakMeat that's chopped like this isn't the easiest to differentiate, but if your sandwich spot is hesitant to tell you what cut they're using, run far, far away.
4. It's listed with pickles peppers on the menu as standardWhile there are definitely rules with cheesesteaks, there's always room to move around. Peppers and pickles are an option but should never be required in a proper cheesesteak experience. Same with onions. “Wit” or “wittout” fried onions are both perfectly fine choices.
5. It’s got ketchup
Some people (bad people) like the stuff on their cheesesteak but the folks at Tony Luke’s wince a little at that.