The Philly cheesesteak is an iconic sandwich originating in Philadelphia, Pennsylvania. It consists of thinly sliced ribeye or top round beef that is grilled and placed onto a hoagie roll. The roll is then topped with melted cheese – traditionally, Cheese Whiz, provolone, or American cheese. Onions, mushrooms, and peppers are popular toppings that can also be added. The choice of bread is crucial to making an authentic and tasty Philly cheesesteak.
What are the different types of bread that can be used for a Philly cheesesteak?
There are a few common types of bread rolls that are traditionally used to make a Philly cheesesteak:
- Amoroso’s Roll – This soft Italian white roll was created by Amoroso’s Baking Company in Philadelphia. It has a thin, crisp crust and light airy interior that allows it to soak up meat juices without getting soggy.
- Liscio’s Roll – Another soft and airy local roll created by Liscio’s Bakery, also based in Philadelphia. It’s very similar to an Amoroso roll.
- Hoagie Roll – A long Italian-style white roll with a soft crust and dense, chewy interior. Hoagie rolls are found all over the country.
- Kaiser Roll – A firm-textured round roll often used when true hoagie or Philadelphia-style rolls are unavailable.
- French Bread – A long, crisp-crusted white bread loaf. Not traditional but can work in a pinch.
The most iconic and authentic choice is a roll made by a local Philadelphia bakery like Amoroso’s or Liscio’s. The soft interior is able to absorb all the delicious juices without falling apart or getting soggy. The thin outer crust provides a nice crunch when bitten into.
Why are Amoroso’s rolls considered the best?
Amoroso’s rolls are hands down regarded as the original and best bread for making a classic Philly cheesesteak. Here are some reasons why:
- Authentic – Amoroso’s is a Philly institution that has been operating since 1904. They created and popularized their signature rolls especially for cheesesteaks. Using them is following tradition.
- Ideal Texture – The rolls have a soft, airy interior that quickly absorbs meat juices and cheese without getting overly soggy. The thin crust offers a pleasing crunch.
- Freshness – Amoroso’s rolls are locally made in Philly and have superior freshness and taste.
- Small Size – The rolls are made specifically to size for a cheesesteak sandwich.
- Strength – Despite being soft and absorbent, Amoroso’s rolls can structurally hold up under stacked steak, cheese, and toppings without tearing apart.
No other bread can soak up flavor and offer the perfect bread to filling ratio like an Amoroso’s roll. The balance of softness and crunch makes for the quintessential cheesesteak experience. That’s why many iconic Philly cheesesteak joints, like Pat’s and Geno’s, use Amoroso’s rolls exclusively.
Is there a big difference between Amoroso’s, Liscio’s and other Philadelphia rolls?
Amoroso’s and Liscio’s rolls are quite similar since they were both created in Philadelphia specifically for cheesesteaks. The differences are minor:
- Amoroso’s – Slightly lighter and airier interior; thinner, crispier crust; made only in Philly
- Liscio’s – Denser, heartier bread; softer crust that’s easier to chew; baked locally and nationwide
Some other characteristics of iconic Philly-style rolls:
- Made with high protein bread flour – gives good structure and chew
- Often split on top rather than side – allows more steam to escape while baking for optimal crust
- Boat-shaped tapered ends – designed specifically for cheesesteaks
- High milk and water hydration – keeps bread soft and moist
- Minimal mixing during production – results in soft texture
Both Amoroso’s and Liscio’s rolls adhere to these standards and are far superior to ordinary commercial hoagie rolls, French bread, or other non-Philly bakery rolls when making authentic cheesesteaks.
How does a hoagie roll differ from a traditional Philadelphia-style roll?
Hoagie rolls are an Italian-style sandwich bread found all over the country. Compared to signature Philadelphia rolls, hoagies have some distinct differences:
| Philadelphia Roll (Amoroso’s, Liscio’s) | Hoagie Roll |
|---|---|
| Thin, crisp crust | Thicker, softer crust |
| Very soft, airy interior | Denser, chewier interior |
| Made with bread flour | Usually made with all-purpose flour |
| Higher hydration dough | Lower hydration dough |
| Boat shape with tapered ends | Uniform log shape |
| Split top | Split side |
While hoagies can work for cheesesteaks in a pinch, the denser interior doesn’t absorb juices as readily and can become soggy. The thicker crust also doesn’t provide as satisfying of a crunch. For the most authentic cheesesteak experience, a Philadelphia-style roll is preferred.
Should cheesesteaks use fresh or day-old bread?
This is a matter of personal preference, as both fresh and day-old bread have pros and cons:
- Fresh bread – Softest interior that really soaks up juices; crisper crust; best taste
- Day-old bread – FIRMER texture helps hold sandwich together better; soaked up juices don’t make it as soggy; easier to slice and toast
Restaurants often prefer working with day-old bread because the firmer texture makes the rolls easier to slice and stack. The contents don’t leak out of the sandwich as much. The slightly stale rolls also toast up better.
For home cooks, fresh rolls provide superior taste and moisture. If using fresh rolls, be sure to slice them thinly and possibly toast the interior to help strengthen the roll and prevent sogginess. There’s no right or wrong answer – it ultimately depends if you prioritize flavor, moisture, or convenience.
Should the bread be toasted when making a Philly cheesesteak?
Toasting the bread before making a Philly cheesesteak is totally optional, but has some advantages:
- It makes the roll a little firmer and easier to stack ingredients on without collapsing.
- Toasting drives out some interior moisture to prevent sogginess.
- It enhances the bread’s flavor with crispness and caramelization.
- It warms the roll which can slightly melt the cheese.
The downside of toasting is that it can make the bread a little drier and stiffer. For best results when toasting, only toast lightly on the interior sides. This helps strengthen the roll without making it overly crispy. Use high heat so the bread toasts quickly without drying out.
Should the cheesesteak roll be split on top or the side?
Authentic Philadelphia cheesesteak rolls are split partway down the center of the top. There are two advantages to this top split:
- More surface area is exposed to toast or grill
- Steam can fully escape while baking for a thin, crisp crust
Splitting the roll from the side exposes less interior area for toasting and grilling. It also keeps more moisture in while baking, resulting in a softer crust. Side-split rolls are common outside Philadelphia, but for the best textural contrast, opt for the iconic top split.
What mistakes should be avoided when picking cheesesteak bread?
Some common mistakes to avoid when selecting cheesesteak bread:
- Using a dense artisan sourdough – won’t get soaked through and soggy
- Choosing a roll that’s too large – throws off bread to filling ratio
- Picking a roll with seeds or crusty exterior – makes sandwich eating difficult
- Using presliced, prepackaged rolls – rarely as fresh or soft
- Microwaving to warm – makes the roll rubbery and wet
- Overtoasting the exterior – dries out the crust too much
- Splitting on the side – prevents interior exposure for grilling
Stick to a fresh, local Philadelphia-style roll like Amoroso’s that’s specifically made for cheesesteaks. Get the right size, split on top, and lightly toast the interior if needed for the ideal cheesesteak experience.
| Roll Type | Recommended? |
|---|---|
| Amoroso’s | Yes |
| Liscio’s | Yes |
| Hoagie | Acceptable |
| French bread | Passable |
| Presliced, packaged | No |
| Kaiser | Acceptable |
| Sourdough | No |
Conclusion
When making an authentic Philly cheesesteak at home, the ideal bread is an Amoroso’s or Liscio’s roll. The soft interior and thin crust are specifically designed to become perfectly soaked, yet maintain structural integrity beneath juicy steak and melted cheese. For best flavor and texture, use fresh rolls sliced thinly and toasted lightly on the interior sides. Split the rolls partway down the middle of the top. Avoid dense or large artisan breads that can overwhelm the sandwich. Follow these tips and you’ll have a cheesesteak bursting with the same flavors you’d find in Philadelphia.