As the saying goes, “if it ain’t broke, don’t fix it,” and you’d be hard-pressed to find someone who would argue that a cheesesteak is “broke.” So it’s a real curiosity that, with just an hour and change in between Philadelphia and the Lehigh Valley, there’s a pretty big difference in the regions’ respective cheesesteak methods.
The basic Philadelphia-style cheesesteak, which is, admittedly, the kind everyone knows, is pretty simple: steak, your choice of cheese and onions.
But up the road here in the Lehigh Valley, there became at some point an alternative style of cheesesteak: everything in the Philly cheesesteak, plus “sauce.”
Sauce is in quotes because the sauce that goes on a cheesesteak is dealer’s choice. There’s no one specific type of sauce that’s universally used by every steak sandwich-maker in the area (although they typically involve tomatoes). And a sauce that’s closer to red gravy is going to make for an eating experience that’s vastly different than a ketchup-based sauce, even if the rest of the sandwiches’ contents are exactly the same.
But sauce science aside, basically, the minute you throw some sauce on your steak, it becomes a Lehigh Valley cheesesteak.
But that begs the question — are Lehigh Valley cheesesteaks more popular in the Lehigh Valley than the traditional cheesesteak? Are we a sauce people by default? Or does most of the region’s population eschew the homegrown variation for a more classic approach?
We want to find out. In the survey below, let us know where you get your cheesesteak. Then the follow-up: to sauce? Or not to sauce? That is the question.
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Connor Lagore may be reached at clagore@njadvancemedia.com.
"Sauce" - Google News
October 08, 2022 at 07:00PM
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To sauce or not to sauce? Tackling the Great Lehigh Valley Cheesesteak Debate - lehighvalleylive.com
"Sauce" - Google News
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