Bushra Griffith
The Philly cheesesteak is a cultural icon in Philadelphia and a big draw for visitors. It is a long, crusty roll filled with thinly sliced pan-fried beef and melted cheese. While there are several varieties of cheese that can be used, including mild or sharp Provolone and American cheese, Cheese Whiz is the most popular. Cheese Whiz is a gooey, bright yellow cheese sauce that was first introduced in the 1950s. It became popular on cheesesteaks because it was easy to apply and had a fast melting time, allowing for quicker production. While some consider it to be an essential part of an authentic Philly cheesesteak, others dislike it and believe it is overrated.
| Characteristics | Values |
|---|---|
| Cheese of choice | Cheez Whiz, mild or sharp Provolone, American cheese |
| Basic toppings | Caramelized onions, hot peppers |
| Bread | Long, crusty roll |
| Type of beef | Boneless rib-eye, sirloin or a mixture of both |
| Texture | Gooey, meaty, melty |
| Reason for using Cheez Whiz | Ease of application, speed of production |
Explore related products
What You'll Learn
The history of Cheese Whiz
Cheez Whiz, the bright yellow, gooey, and salty cheese sauce, has become a key component of the Philly cheesesteak sandwich. It was first invented by a Kraft Food Scientist named Edwin Traisman, along with a team of food scientists in 1952. It was initially created for the British market as a substitute for melted cheddar cheese on a piece of toast, a dish called the Welsh Rarebit. Cheez Whiz was introduced to meet the demand for a faster alternative to the labor-intensive cheese sauce that was traditionally used in this dish. After a year and a half of experimentation, the team developed a cheese sauce that could be easily spread on sandwiches without the need for melting.
While Cheez Whiz was originally made with a significant amount of real cheese, the recipe has been altered over the years due to changes in dairy sourcing and regulations. As a result, the cheese content has been reduced, and Kraft now lists the parts of cheese, such as milk and cheese culture, rather than cheese itself as an ingredient. This change in ingredient listing is common in the food industry and is often done without announcement. Despite the reduction in cheese content, Cheez Whiz remains a popular choice for Philly cheesesteaks due to its ease of use and unique flavour.
The use of Cheez Whiz on the Philly cheesesteak began in the 1950s, shortly after its introduction to the American market. The artificial cheese spread's liquid texture made it ideal for slathering on sandwiches, and it soon became a favourite in Philadelphia. Frank Olivieri, the nephew of the original cheesesteak creator Pat Olivieri, revealed in a 1985 interview that the reason his uncle chose Cheez Whiz was because of its convenience and speed of application. The popularity of Cheez Whiz on Philly cheesesteaks has led to it becoming an iconic component of the sandwich, with some claiming that a true Philly cheesesteak is not authentic without it.
Today, Cheez Whiz is marketed as a "cheese dip" by Kraft, and it continues to be a popular choice for those seeking a drippy, melty cheese experience on their sandwiches. While provolone and American cheese are also common substitutions, Cheez Whiz holds a special place in the hearts of many Philly cheesesteak enthusiasts. The debate over the inclusion of Cheez Whiz on the iconic sandwich continues, with some purists insisting on traditional cheese options, while others embrace the salty, gooey goodness that Cheez Whiz provides.
The Perfect Pasta Fagioli: To Cheese or Not to Cheese?
You may want to see also
Why Cheese Whiz is popular in Philly
The Philly cheesesteak is a cultural icon in Philadelphia. It is a long, crusty roll filled with thinly sliced pan-fried beef and melted cheese. The two most popular cheeses used in Philly cheesesteaks are provolone and cheese whiz. Cheese whiz is a processed cheese product that was first invented by a Kraft Food Scientist named Edwin Traisman in 1952. It was initially intended for the British market as a substitute for melted cheddar cheese on Welsh rarebit. Cheese whiz was introduced to the US in 1953, and it soon became a popular topping for Philly cheesesteaks.
There are several reasons why Cheese Whiz became popular in Philly. Firstly, it has a savoury flavour that pairs well with the steak and other ingredients in the sandwich. The gooey, drippy texture of Cheese Whiz is also highly favoured as it creates a cohesive entity with the bread and steak. It melts quickly, making it ideal for slathering on the sandwich and resulting in faster production and more sandwiches sold.
Another reason for its popularity is its convenience. Cheese whiz is easy to apply and has a liquid texture, making it perfect for spreading on the sandwich. Its artificial cheese spread melts down quickly, and sandwich makers no longer have to wait for slices of cheese to melt to the proper texture. This makes it a popular choice for restaurants and food vendors as it increases efficiency and allows them to serve more customers.
While some people prefer provolone or other cheeses on their Philly cheesesteaks, Cheese Whiz holds a special place in the hearts of many Philadelphians. It is considered an essential component of an authentic Philly cheesesteak experience, and some even claim that a true Philly cheesesteak must include Cheese Whiz.
The Truth About Italians and Cheese on Bolognese
You may want to see also
Other cheeses used in cheesesteaks
While the cheesesteak sandwich is often associated with Cheez Whiz, there are several other cheeses that are commonly used as substitutes. The two most popular alternatives are mild or sharp Provolone and American cheese. Some people prefer the light flavour of Provolone as it doesn't overpower the other ingredients, while still providing a nice cheese pull. However, others prefer American cheese for its gooeyness and ability to melt more easily than Provolone.
Some other cheeses that people have suggested for use in cheesesteaks include a blend of Provolone and Mozzarella, a beer/cheese sauce, and even truffled Brie. One source recommends using Cooper, a Philadelphia-based cheese brand with New York roots, to make a homemade Cheez Whiz. Another suggestion is to use equal parts American and sharp Provolone cheeses, as using straight Provolone can result in a dry steak.
Cheese in Tamales: A Culinary Adventure
You may want to see also
Explore related products
How to order a Philly cheesesteak with Cheese Whiz
The Philly cheesesteak is a cultural icon in Philadelphia, and a big draw for visitors. The classic sandwich is famous for its thinly chopped steak, crusty baguette, and grilled onions. However, there is a heated debate about whether or not a real Philly cheesesteak includes bright yellow Cheez Whiz.
Cheez Whiz was first introduced to the cheesesteak in the 1950s, and it has been a popular option ever since. Many people consider it a key component of the sandwich, and some even claim that a Philly cheesesteak is not authentic without it. The artificial cheese spread has a liquid texture, making it ideal for slathering onto a sandwich. It also melts quickly, which means faster production and more sandwiches sold.
If you want to order an authentic Philly cheesesteak with Cheese Whiz, here's what you need to know:
First, choose your cheese. In Philadelphia, the two most popular cheeses for cheesesteaks are provolone and Cheese Whiz. If you want to go with Cheese Whiz, simply ask for "Whiz." If you want provolone instead, you can ask for "provolone." You can even get a combination of both by asking for "provolone and Whiz."
Next, decide if you want onions. If you do, simply say "Whiz wit." If you don't want onions, ask for a "Whiz wid out."
Finally, you can customize your sandwich further by adding any other desired toppings or condiments. Just be sure to get your cheesesteak on a long, crusty roll—this is essential for an authentic Philly cheesesteak experience.
Now you know how to order a Philly cheesesteak with Cheese Whiz like a true Philadelphian!
Baked Mac & Cheese: To Egg or Not to Egg?
You may want to see also
Making your own Cheese Whiz
The classic Philly cheesesteak is famous for its thinly chopped steak, crusty baguette, grilled onions, and a heated debate about whether or not it includes bright yellow Cheese Whiz. Many locations across Philadelphia include the artificial cheese sauce in their rendition of the sandwich, with some claiming it's not authentic without it.
Cheese Whiz became a key component of the sandwich because of its ease of use. It melts quickly and its liquid texture is ideal for slathering on bread. Making homemade Cheese Whiz allows you to achieve that authentic flavour without any processed ingredients.
Ingredients:
- Evaporated milk
- American cheese
- Cheddar cheese
- Cream cheese
- Worcestershire sauce
- Paprika
- Mustard
- Cayenne pepper (optional, for a kick)
Instructions:
- Add the evaporated milk to a small saucepan and heat over medium heat until steaming.
- Add the shredded cheeses and whisk until fully melted and well combined. Do not let the mixture boil.
- Season with Worcestershire sauce, paprika, and mustard, and cayenne pepper if using.
- Serve warm, or allow to cool and store in an airtight container in the refrigerator. Reheat before serving.
Feel free to experiment with different types of cheese. You can replace the cheddar with other good melting cheeses like gouda, provolone, or gruyère. For a sharper flavour, mix in grated parmesan or pecorino.
Now you can make your own Cheese Whiz and create an authentic Philly cheesesteak experience at home!
Cabbage Rolls: Should You Add Cheese?
You may want to see also
Frequently asked questions
Yes, Cheese Whiz is used in Philly Cheesesteaks. It was introduced in the 1950s, and due to its gooey texture and ease of application, it quickly became a popular choice.
Cheese Whiz was added to Philly Cheesesteaks because of its convenience. Its liquid texture made it ideal for spreading on sandwiches, and it melted quickly, speeding up the sandwich-making process.
Yes, mild or sharp Provolone and American cheese are common substitutions. Provolone was the first cheese used on cheesesteaks in the 1940s, and some people still prefer its lighter flavour.
If you want Cheese Whiz with onions, ask for a "Whiz wit." If you don't want onions, ask for a "Whiz wid out."
