Andy Montoya
The Philly cheesesteak is a sandwich that originated in Philadelphia in the early 20th century. It is traditionally made with thinly sliced steak, onions, bell peppers, cheese, and bread. While there are many variations of the recipe, the most commonly used cheese is provolone, which adds flavour and acts as a binder to hold the sandwich together. Other popular cheeses include American cheese, Swiss cheese, mozzarella cheese, and Cheez Whiz.
| Characteristics | Values |
|---|---|
| Cheese type | Provolone, Cheez Whiz, Mozzarella, American |
| Cheese texture | Melty, creamy |
| Other ingredients | Steak, onions, peppers, mushrooms, mayonnaise |
| Bread | Hoagie roll, toasted |
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What You'll Learn
Provolone
Philly cheesesteaks are typically made with tender, well-marbled steak, such as ribeye, that is sliced paper-thin. The steak is then sautéed with onions and bell peppers, and sometimes mushrooms, before being loaded into a soft but sturdy hoagie roll. The cheese is then melted over the steak and rolled into the bread. This construction method serves a purpose, as the melted layer of cheese that started on top of the steak serves as a protective barrier once flipped, preventing the bread from becoming soggy from the drippy beef filling.
Some variations on the classic Philly cheesesteak include adding mayo, ketchup, shredded lettuce, tomato, sliced jalapeños, or hot peppers to the sandwich. Instead of steak, ground beef can be used, and some people prefer to toast the hoagie roll before adding the fillings.
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Cheddar
While the classic cheeses used in Philly cheesesteaks are Provolone, Cheez Whiz, and American cheese, some people prefer to use cheddar.
One source suggests that a good-quality cheddar can be used if you want the Cheez Whiz experience. However, if you are looking for a street-style cheesesteak, Velveeta singles will get you close.
Another source recommends pepper jack or sharp cheddar, stating that a hardy cheese is needed for the hardy sandwich.
If you are looking for a melty, gooey cheese, some cheddars may not be the best option. However, if you are feeling fancy, you can make a beer/cheese sauce with sodium citrate.
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Parmesan
Some recipes suggest adding grated Parmesan to the cooked steak, along with provolone, to create a cohesive mixture. This mixture is then placed into the roll, with more cheese melted on top. This method of adding the cheese to the steak before placing it in the roll is said to keep the thin pieces of meat together.
Chef Bobby Flay uses a combination of aged provolone and Parmigiano-Reggiano in his Philly cheesesteak recipe. He adds these cheeses to a bechamel sauce to create a creamy texture and flavour. This cheese sauce is then spooned over the meat in the roll.
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Truffled Brie
The classic Philly Cheesesteak is a hoagie bun loaded with griddled, chopped ribeye and onions, and typically topped with Cheez Whiz. However, there are several alternatives to Cheez Whiz that can be used, such as provolone, cheddar, and even truffled brie.
Madame Fromage, Tenaya Darlington, a lady of Philadelphia and cheese Ferrari fame, suggests using truffled brie for a lavish Philly Cheesesteak. She claims that it pairs well with meaty flavors and onions. A triple crème, truffled Delice de Bourgogne, is another option for a decadent cheesesteak experience, providing the necessary oozy mess.
While some may argue that adding truffles to a Philly Cheesesteak takes away its authenticity, there is no denying that it adds a luxurious twist to this classic sandwich.
When it comes to the type of bread, a soft but sturdy hoagie roll is typically used. However, other options include locally baked hoagie rolls from bakeries like Liscio's or Sarcone's.
As for the beef, ribeye is a common choice due to its assertive beefy flavor and tender texture when cut thin and cooked until browned. However, other cuts like skirt steak or sirloin can also be used, especially if you're looking for a more affordable option.
So, if you're looking to elevate your Philly Cheesesteak, consider using truffled brie for a decadent and indulgent experience.
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Raclette
The Philly Cheesesteak is a beloved comfort food and a classic example of American regional cuisine. While the original Philly Cheesesteak is made with Cheez Whiz, a shelf-stable cheese product sold in jars, some people prefer to use provolone, a legit Italian cheese with a sharper bite. Others suggest cheddar as an easy step up from processed American cheese.
One cheese that is also sometimes used in Philly Cheesesteaks is Raclette. Raclette is a semi-hard cow's milk cheese made on both the Swiss and French side of the Alps. It has a creamy texture and a nutty flavor. Raclette means "to scrape", making it the only cheese named after a verb. It is possibly the progenitor to something like Cheez Whiz, with its naturally occurring goo. Raclette can also refer to a Swiss dish of melted cheese.
To make a Philly Cheesesteak with Raclette, you can follow the same steps as you would with other cheeses. First, split open the hoagie rolls and spread them with softened butter. Place them on a baking sheet and bake for 3 to 5 minutes or until lightly golden and toasted. Drain off the juices from the pan and return it to the stove. Add the steak, onions, and peppers, and cook until the steak is almost no longer pink. Then, add the desired amount of meat and vegetables to a raclette dish and cover with a slice of Raclette cheese. Finally, use tongs to transfer the mixture to the toasted sandwich rolls.
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Frequently asked questions
Provolone is the most popular cheese for a Philly Cheesesteak. It melts well and adds flavour to the sandwich.
Yes, some variations include mozzarella, Swiss, American, or a blend of these cheeses.
The original Philly Cheesesteak was made by a hot dog cart vendor in the early 20th century. It's hard to say what cheese they used, but it's likely to have been provolone as it is the most common choice today.
