Andy Montoya
The Philly Cheesesteak is a sandwich made with thinly sliced ribeye steak, caramelized onions, and cheese. The classic Philly Cheesesteak uses provolone cheese, which is sharp and salty and melts well. However, some people prefer to use American cheese or Cheez Whiz, which is a popular choice in Philadelphia. American cheese is also a good option for those who want a more traditional taste. To make a Philly Cheesesteak, it is important to slice the steak thinly so that it cooks evenly and melts the cheese without overcooking the meat.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Melts well | Yes |
| Taste | Salty |
| Texture | Gooey |
| Cheese type | Provolone, Cheese Whiz, American |
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What You'll Learn
American cheese is a popular choice for Philly cheesesteak
American cheese is a good option for those who want a simple, classic Philly cheesesteak without the stronger flavours of provolone or Cheese Whiz. It has a mild taste that complements the rich fatty beef without overwhelming it. The cheese also has a creamy texture that, when melted, adds a satisfying gooeyness to the sandwich. This can be especially appealing to those who want a more indulgent, comforting meal.
While provolone is a popular choice for its sharp and salty flavour, some may find it too strong or prefer the milder taste of American cheese. American cheese also tends to be more readily available, as it is a common staple in most refrigerators and can be easily purchased at any grocery store. This makes it a convenient option for those who want to make a Philly cheesesteak at home without having to source specialty cheeses.
Additionally, American cheese melts well, which is an important factor when creating the perfect Philly cheesesteak. A melted cheese binds the thinly sliced meat together in the sandwich, making it easier to eat and ensuring that each bite is packed with flavour. The melting point of American cheese is also lower than that of provolone, so it is less likely to burn or overcook the meat while melting the cheese.
Overall, American cheese is a popular choice for Philly cheesesteak due to its mild flavour, creamy texture, and melting capabilities. It is a versatile and accessible option that can be used to create a classic, comforting, and indulgent sandwich.
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Provolone is a good alternative
While American cheese is a popular choice for steak subs, you may want to consider using provolone cheese instead. Provolone is a semi-soft Italian cheese with a pleasant aroma and a complex flavour profile. It is made from cow's milk and can be very mild when young, but becomes sharper and saltier as it ages. Provolone is a versatile cheese that can be used in many dishes, including steak subs.
When it comes to melting, provolone is an excellent choice. It melts well and has a gooey, stretchy texture that is perfect for steak subs. In fact, provolone is the classic cheese choice for the famous Philly Cheesesteak sandwich, which features thinly sliced ribeye steak, caramelized onions, and provolone cheese on a toasted garlic butter hoagie roll.
If you're looking for an alternative to provolone, there are several options that can be used as substitutes. One option is low-moisture mozzarella, which can be grated and sliced and used in the same quantity as provolone. Another option is Muenster cheese, a semi-soft cow's milk cheese from France. Muenster has a mild flavour and melts well, making it a great choice for sandwiches and other melted cheese applications.
For those who prefer a harder cheese, Parmesan can be used as a substitute for provolone. Parmesan has a crumbly, hard texture and a distinct salty flavour. It can be blended with a milder cheese or added to a finished dish to enhance its flavour. Another option is Pecorino, which is a sheep cheese version of Parmesan that is aged for a shorter amount of time, resulting in a sweeter and milder taste.
In conclusion, while American cheese is a popular choice for steak subs, provolone is a delicious alternative that melts well and has a distinct flavour and texture. With its versatility and melting properties, provolone is an excellent choice for creating a tasty and satisfying steak sub.
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Cheez Whiz is another option
While some cheesesteak purists may prefer the classic provolone or American cheese, Cheez Whiz is a great option for those who want a quick, tasty, and creamy alternative. It is also a good choice for those who want to skip the melting process, as it can be drizzled directly onto the steak sub.
For those who want to get creative, a combination of provolone and Cheez Whiz can be used. The provolone can be melted over the steak as it cooks, and then the Cheez Whiz can be drizzled on top before serving, adding a sharp bite to the creamy texture.
Cheez Whiz is a convenient and tasty option for those who want to enjoy a cheesesteak without the hassle of melting cheese. It is a favourite among Philadelphians and has become a staple in the cheesesteak culture.
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American cheese melts well
American cheese is a popular choice for a steak sub, also known as a Philly cheesesteak. This classic sandwich is made with thinly sliced ribeye steak, caramelized onions, and cheese, served on a toasted hoagie roll. While there is some debate about the type of cheese to use, American cheese is a common and well-loved option.
American cheese has a creamy texture and a mild flavour, which makes it a good choice for those who want the cheese to act as a complement to the steak rather than a dominant flavour. Its high melting point also makes it a practical choice for a steak sub, as it can be easily melted without overcooking the meat.
To make a Philly cheesesteak with American cheese, start by thinly slicing a ribeye steak and cooking it on high heat with some oil. Season with salt and pepper, then add caramelized onions and sauté until the steak is fully cooked. Turn off the heat and add slices of American cheese, allowing it to melt into the hot steak and onions. Spread mayonnaise on the toasted roll, then use a spatula to scrape the cheesy beef mixture into the bun and serve warm.
American cheese can also be combined with other cheeses in a Philly cheesesteak. Some recipes call for a combination of American cheese and Cheez Whiz, a processed cheese sauce that is popular in Philadelphia. Others suggest using American cheese with provolone, a sharper, saltier cheese that provides more of a contrast to the rich, fatty beef.
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American cheese is best sliced thin
American cheese is a popular choice for a steak sub, also known as a Philly cheesesteak. This is a classic sandwich made with thinly sliced ribeye steak, caramelized onions, and cheese, served on a toasted hoagie roll.
When it comes to the cheese, American cheese is a common option, and it is best sliced thin. This is because thin slices of American cheese melt easily, creating a gooey texture that is desirable in a Philly cheesesteak. The cheese should be added to the cooked steak and allowed to melt before being scooped into the roll. This ensures the cheese is melted without overcooking the meat.
While some people prefer the taste of provolone or Cheese Whiz, American cheese is a good choice for those who want a milder flavor that still has a nice melt. Slicing the cheese thinly helps it to melt evenly and prevents it from becoming a solid mass in the sandwich. It also ensures that the cheese doesn't overwhelm the other flavors in the sandwich, particularly the well-marbled steak, which is the star of the show.
American cheese also has a higher melting point than some other cheeses, so it can withstand being added to a hot steak without becoming greasy or separating. This makes it a good choice for those who want a reliable melt that won't affect the texture of the sandwich.
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Frequently asked questions
Yes, American cheese melts well on a steak sub. It is a popular choice for a Philly cheesesteak.
Other popular cheese options for a steak sub include provolone, Cheez Whiz, and blue cheese.
Ribeye is a popular choice for a steak sub as it is well-marbled and tender when cooked.
In addition to cheese and steak, a steak sub can include caramelized onions, peppers, mushrooms, and lettuce.
