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Whenever a friend who’s never visited Philly comes to town, there’s always three items on their bucket list.
First, head to the Art Museum and run the Rocky steps. Second, visit Independence Mall and see the Liberty Bell. And third, try a cheesesteak.
While the first two are straightforward, the last is always a discussion. Do they want a newer favorite or something with history? Do they mind waiting in a long line? Seeded bun or unseeded? There are endless great cheesesteak choices in this city.
And yet, the decision to put pickles on a cheesesteak was never part of the equation… that is until recently.
Discovering the picklesteak
Jim’s South St. has always been one of my go-tos to take out-of-towners. Not only are the cheesesteaks delicious, the history is there and you can head to the expanded second floor to see Isaiah Zagar murals.
When bringing guests, I give them guidance based on my own preferences. Opt in for whiz, sauteed onions are acceptable, but other than that keep it simple. No need for peppers or any other superfluous toppings.
However, when my friend Kinsey came to town this year, she did not heed my advice. On a late-night cheesesteak run after some drinks, she made a choice that I considered truly insane — blasphemous even. She asked for pickles on top of her cheesesteak.
Immediately, I questioned her decision making. “That’s not a cheesesteak.”
She was nonplussed. The counter had pickles. Surely they were meant to be used.
“I was relieved not to mess up my main order in front of the griddle,” Kinsey said, reflecting on the day. “I saw a little bucket of pickles, and it was so alluring. I thought, ‘why don’t you put some pickles on there?’”
We walked upstairs with our haul to the second floor, disappointed that my bestie had just ruined her first cheesesteak. But when I tried her sandwich, the results were undeniable. The pickles were enhancing the experience — adding a welcome tang and salty crunch.
I looked at her wide-eyed and confused. “Wait, this is actually delicious.”
Are we “destroying something beautiful?”
Of course upon realizing the deliciousness of the picklesteak I decided it was necessary to conduct a Billy Penn team taste test.
The results were largely positive. Descriptors like “pleasantly acidic” got thrown around, with some suggesting we could take it even further with a spicier dill or variety with a more prominent crunch.
“Loved it,” reported BP’s Heather Chin. “Pickles felt like a natural presence that balances perfectly with the tender steak. Love the texture contrast of soft roll, not at all chewy beef, and crisp pickles.”
With some internet snooping, I learned that putting pickles on a cheesesteak might not be as novel as I originally thought. There is a whole reddit thread dedicated to the wonders of trying a picklesteak.
“Worked really well,” the OP posted. “The crisp of the pickles gave it more texture and the brine of the pickle cut through the richness and made it a lot more balanced as a sandwich.”
Of course, many ridiculed the idea, wondering if someone just “felt like destroying something beautiful.” Still, I learned that many weirdos on the internet opt in for pickles with their cheesesteak.
“People eat pickles with cheeseburgers all the time,” one person commented. “A cheesesteak is just a different form of beef, cheese and bread.”
Don’t knock it until you try it
For cheesesteak purists out there, the picklesteak might seem like an abomination.
Still, the best food inventions often happen by mistake. We wouldn’t have chocolate chip cookies, french fries or buffalo chicken wings without some lucky accidents. Heck! Even the cheesesteak itself was created on a whim as a hot dog alternative.
Whether you call it a cheesesteak or not, the picklesteak is certainly worth a try.
