Wit, witout, and more: How to order a Philly cheesesteak (2024)

FAQs

Wit, witout, and more: How to order a Philly cheesesteak? ›

First, ask for the kind of cheese you desire, Whiz or otherwise. Then say your onion choice: “wit” means with onions, and “witout” means without. For example, if you order a “whiz wit,” you'll get a steak with Cheez Whiz and onions. Asking for “American witout” scores you a steak with white American, no onions.

One asks for “Whiz,” or “provolone,” or “American,” just like that. Next up: onions. For yes, the request is “wit.” For no, it's “widout.” (So, for Cheez Whiz with onions, it's a “Whiz wit.”) Additional toppings, if available, go by their regular names. Be forewarned: Lines are long, and patience is tested.

"Wit or witout" means "with or without," spoken in a Philly accent. When a cheesesteak slinger asks you to pick one of these two options, they're asking if you would like your sandwich with or without onions, the most popular topping for the sandwich besides cheese; if you're onion-averse, answer "without."

What is the secret to a good Philly cheesesteak? High-quality beef: Using thinly sliced, tender beef, such as ribeye. Properly cooked onions: Sautéing the onions until they are caramelized and golden brown adds a sweet, aromatic savoriness.

Once you decide, Philly cheesesteak culture has a shorthand language all its own to convey your order. First, ask for the kind of cheese you desire, Whiz or otherwise. Then say your onion choice: “wit” means with onions, and “witout” means without.

Chef Michael Lomonaco says the best way to order steak is rare to medium rare. Medium rare is the most ideal because it provides the best and truest flavor of the beef, and allows for a charred outside and cool interior. Anything above medium-rare starts to take away from the texture and flavor of the beef.

It is a sandwich made of thinly sliced beef — usually frozen chip steak — cooked on a griddle and served on a sliced roll with cheese and either “wit” or “witout” onions. The cheese is typically American cheese, provolone or melted Cheez Whiz.

When Whiz was introduced in the 1950's people began slathering their cheesesteaks in it. They preferred the gooiness of the Whiz over its competitors which did not share the same qualities. Now, it's almost considered a sin to get a Cheesesteak without Whiz.

A mushroom cheesesteak is a cheesesteak with mushrooms. A pepper cheesesteak is a cheesesteak with green bell peppers, hot cherry peppers, long hot peppers, or sweet peppers.

What makes a Philly cheesesteak so good? ›

Only three ingredients are necessary: thinly sliced sirloin steak, melted cheese and a French roll that is baked in-house, and is crunchy on the outside but soft on the inside — soft enough to soak up the juices of the meat.

Crafted with premium steak, grilled onions, American cheese, mushrooms, bell peppers, provolone cheese, light mayo on our fresh-baked bread.

Cheesesteak lovers don't always put condiments on their sandwiches, but if they do it is likely to be ketchup. Other options that seem to be more common include sriracha or other types of hot sauce.

Which Cut of Beef Should I Use? Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain.

Authentic Philly Cheesesteak is made with ribeye steak that's sliced into thin slices, and topped with melted provolone cheese, white American cheese, or Cheez Whiz, as well as fried onions, all on a toasted hoagie roll.

Slice the steaks very very thinly against the grain of the meat. (See notes below and above.) Heat the 1tsp oil in a large frying pan or saute pan and add the steak strips. Cook for 3-5 minutes until browned all over.

In Philly, there seems to be two most popular cheeses to use which is either provolone or cheese whiz. The light flavor of provolone doesn't overpower the other ingredients while adding a nice cheese pull. The savory flavor from the cheese whiz makes it so that you don't even need to season the steak.