The Roll from The Makings of The Perfect Philly Cheesesteak Slideshow

The Makings of The Perfect Philly Cheesesteak Slideshow

Flickr/JeffreyW
Slide 1 of 6
The Roll

When eating a cheesesteak, the roll should not "spring back" like a sponge, rather, it should yield to each bite, and invite you to focus on the balance of cheese, steak, and grease within. All right... you think I’m nuts now, but believe me, the roll is the most important part of a steak. Every other element listed below could be executed with perfection, but if it’s delivered via a stale, hard roll, it will be ruined. Yes, some places do use harder rolls (as a cheat to contain the grease in my opinion), and steak shops can vary their rolls drastically and still be considered authentic — hell, Donkey’s Place in Camden, N.J., makes a great cheesesteak on a poppy seed kaiser roll — but the best places trust their steaks to the chamber of a classic, fresh soft roll.