I agree with you. I was born in Philly and lived there until I was 9 years old. Then we moved 30 miles South to Wilmington, DE. where we lived until I was 16. So I have pretty firm views on what is and is not a steak sandwich. It’s either a steak or a cheesesteak, with or without (grilled onions). But I confess, the last couple of times, when offered, I’ve taken grilled green peppers on it to.
My posting of this to Facebook caused immeasurable distress amongst the friends I have from the Philadelphia region:
https://dl.dropboxusercontent.com/u/2346328/phillysteak.jpg
The Swedish says, “Grilled sandwich with beef, fresh pepper, onion, cheese and mayo”.
These are all menus from well known places in and around Philly and show the same thing you’ll see pretty much anywhere. They shows cheesesteak, and also show cheesesteak hoagie which includes lettuce and tomato. Condiments are not listed, but the default condiment for cheesesteak is ketchup, and the default condiment for a cheesesteak hoagie is mayo. In The DC region, just yesterday, I ordered a cheesesteak hoagie - as is, without any modifications, it included mayo. The subway thing would be modeled after a cheesesteak hoagie because its Subway, they sell subs.
All items in question are listed under the steaks heading:
I get the Subway Big Philly (twice the meat) with provolone* and top it with lettuce and mayo.
*This may blow your mind, but you can get any of the cheeses on it.
I’ll put mayo on any sandwich. And fries. I’m from California. The look on the faces of foreigners (people from East of Nevada) is worth it alone. You’d think you were beating a child. It also tastes good.
What is it with the upsurge of anti-mayo Nazis on this board all of a sudden? Why does the thought of one of God’s Greatest Spreads put a twist in your shorts?
Now, if you want to rant against Miracle Whip, I’m on board with that. People who eat that shit should be put in the stocks.
I gotta try this, I love mayo
Also, mayo and Miracle Whip is the same thing 
The Subway Philly is not really a cheesesteak at all – more a hot roast beef with cheese on it. I don’t think one can learn anything about actual cheesesteaks from the Subway version.
Oh, I love mayo. Just not on a cheesesteak or any other greasy food. (Although now that it’s been explained to me that we’re really talking about cheese steak hogie, it makes more sense. Mayo on a greasy, only beef & onions cheesesteak is just too much for me.)
No. nonononono. I’ll grant that it’s roughly the same colour and texture but…just, no.
BTW, mayo and fries is a very good thing. Comes from spending my formative years in Europe.
I’ve made cheesesteaks both ways and I think it comes down to preference. I like provalone over Cheez Whiz, and red peppers over green.
pretty much all the cheesesteaks ive tried outside of philly taste like crap anyway
It’s not an upsurge of anti-mayo Nazism as much as it’s a gallant,much needed, and spirited protest against the defilement of the Real Philly Cheesesteak (and it’s Steak Sandwich brother). And against those who do the “bait and switch” by advertising a Philly Cheesesteak and then sell you a cheesesteak hoagie.
That being said, I still strongly advise you to NEVER go to a kosher deli and ask for a corned beef sandwich on white bread with swiss and mayo.
How on earth are you coming up with this assessment? Did you not read any of the cites I posted? A couple of these places have been around for over 50 years. One has been open since 1930; how on earth does it get more authentic than that? Cites please.
You know all I really want is steaks. Is that too much to ask? There are people on the board that are experts in law, medicine, economics, math, physics, information technology. All I want is to be the the board expert on cheesesteaks. Seriously, I grew up around Philadelphia and lived there for many years, I also lived on the same block as Pat’s for a bit, during the Genos speak English when ordering fiasco. During that time, I went one week living exclusively on cheesesteaks. I’ve had cheesesteaks from every part of Philadelhia and have the girth of midsection to prove it. I was once even acquainted with one of the sons of Jim’s Steaks. I need this!!!
Mr.Nylock, Sir, if I may ask, and forgive my ignorance, but I thought what was commonly called a Philly Cheesesteak was made on a hoagie bun.
Forgive me, I’m Canadian and have never been to Philadelphia. I understood that beef on sliced bread was a steak sandwich. Phillies have thinly sliced steak, onions, peppers, spices and cheese on a hoagie bun.
Help me fight my obvious ignorance.
The best version of this I ever had was in Las Vegas at some little hole in the wall outside Nellis AFB.
I’ve stayed out of this (until now) because I don’t like mayo on anything. Thus, debating whether it belongs on any particular sandwich is not something I can do. I come now simply to object to the growing practice of resturants assuming mayo belongs on everything, from burgers to ham and Swiss. It didn’t used to be this way. Sure, offer mayo as an option, but don’t add it without a request.
:pppp What’s the difference? I’ll grant that mayo seems slightly more vinegary but that’s it. Put them both in a bowl and I can’t tell the difference
Thank you for your inquiry.
All Philly cheese steaks I have seen have been served on a hoagie bun; the bun is the same for cheesesteaks as well as cheesesteak hoagies. The most common bread used for high quality steaks(and from here on out I will use the term"steaks" to refer to steak hoagies as well as steak sandwiches) is an Amoroso’s bun, located in Philadelphia and over 100 years old (The company, not the bun itself).
It’s interesting that you bring up thinly sliced steak; I believe this is a very important part. Different places use different grades of meat for their steaks. Some use a higher quality thin sliced beef, but others use a lower grade of tougher meat that must be chopped up much more. It is rumored that at least one very well known place switched the grade of meat several years ago hoping the tourists wouldn’t notice; however I won’t name names due to recant board “developments” concerning discussion of certain things with a media presence. There is another place where I noticed the change myself several years ago. As far as the best meat goes, I myself prefer the steaks made with ribeye.
FTR I have had excellent steaks in places far from Philadelphia. There has only been one time I have encountered a stem I couldn’t finish eating because of low quality - it was at a certain rest station of a certain bus line between Pittsburgh and philadelphia; I’m still not ready to talk about it; I’m just not ready to relive the trauma.
My solution was to buy a box of those foil packets of mayo and I can put it on whatever I want.
“Is that mayo in your pocket…?”
“Yes it is.”
Then you’re not qualified to say they’re the same. Obviously your taste-o-meter is defective or flat out broken.
I can taste the difference between Miracle Whip and mayo (Miracle Whip is sweeter, for one thing), but still use them both interchangeably. And neither one belongs on a cheesesteak, though they’re fine on many other sandwiches, such as an Italian hoagie.
I’m also amused when people decry the use of mayo or ketchup on pastrami or corned beef, when the “proper” condiment for those two meats is just a mixture of the two, plus relish.