Randy Chandler
The Philly cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. The classic Philly cheesesteak uses tender, well-marbled steak, sautéed onions, and melted provolone cheese. However, other variations include Cheez Whiz, American cheese, and mozzarella. The sandwich was developed in the early 20th century and is a popular regional fast food item with roots in Philadelphia, Pennsylvania.
| Characteristics | Values |
|---|---|
| Type of Cheese | Provolone, American Cheese, Cheez Whiz, Mozzarella, Sharp Cheddar, Cooper Sharp |
| Consistency | Creamy, Melty |
| Texture | Hard |
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What You'll Learn
Provolone is a popular choice
Philly cheesesteaks are made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. The cheese is folded into the meat and then scooped into the roll, which is then cut in half. The melted cheese also serves as a protective barrier at the bottom of the sandwich, preventing the bread from becoming soggy from the drippy beef filling.
While the classic Philly cheesesteak is served on an Amoroso roll, this can be hard to find outside of Philadelphia, so a hoagie roll is a good substitute. The roll is an important component of the sandwich, as it needs to be sturdy enough to hold the meat and cheese, but soft enough to bite into easily.
There are several other popular cheese options for Philly cheesesteaks, including Cheez Whiz, American cheese, and Cooper Sharp. Cheez Whiz is a shelf-stable cheese product sold in jars, and it is the most popular choice at Pat's in South Philadelphia. American cheese is often used in sandwiches, as it has a creamy consistency when melted, and Cooper Sharp is a pasteurized process American cheese made from aged cheddar, with a higher milkfat content, giving it a sharper and creamier flavour.
Some people also like to use a blend of cheeses, such as provolone and mozzarella, or add extra ingredients to their provolone Philly cheesesteak, such as sautéed onions, grilled mushrooms, ketchup, hot sauce, salt, and black pepper.
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Cheez Whiz is a favourite at Pat's
The Philly cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. It was developed in the early 20th century in Philadelphia, Pennsylvania. While there are many variations of the sandwich, the classic Philly cheesesteak is made with tender, well-marbled steak, sautéed onions, and melted cheese. The most commonly used cheeses or cheese products are American cheese, provolone, and Cheez Whiz.
Cheez Whiz is a favourite at Pats, one of the two shops in Philly that are in heavy competition for the best cheesesteaks. Cheez Whiz was first added at Pat's South Philadelphia location by Frank Olivieri Sr. in the late 1950s. At the time, Pat and Harry Olivieri were hesitant to serve cheesesteaks in South Philly because they had many customers who kept kosher in that neighbourhood. Frank Sr. got the idea to add the Whiz after the sandwich was made, and the idea took off. Cheez Whiz is "overwhelmingly the favourite" at Pat's, outselling the runner-up, American cheese, by a ratio of eight or ten to one.
Cheez Whiz is a processed cheese product that is shelf-stable and sold in jars. It is known for its creamy, melty texture and is often drizzled over the top of a Philly cheesesteak for maximum cheesiness. While some may consider it a less sophisticated option, it is a favourite at Pats and many other establishments in Philadelphia.
When making a Philly cheesesteak at home, it is important to use a nice cut of steak that has some marbled fat and is tender. Ribeye is a common choice, but other options include sirloin or top sirloin. The steak should be thinly sliced and chopped into very small pieces. The cheese is then placed over the meat, allowing it to melt before the roll is placed on top.
While provolone and American cheese are also popular choices for Philly cheesesteaks, Cheez Whiz holds a special place at Pats, with many customers favouring its creamy texture and flavour.
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American cheese is widely used
American cheese is a popular choice for cheesesteaks due to its ability to melt easily. It has a high citric acid content, which gives it a creamy, meltable texture similar to Cheez Whiz. This makes it ideal for creating a gooey, cheesy sandwich.
Additionally, American cheese is often paired with other ingredients to enhance its flavour and texture. Some people use a combination of American cheese and provolone, creating a blend that balances the meltability of American cheese with the harder texture of provolone. Others add ingredients like butter or sodium citrate to create a beer/cheese sauce, further elevating the cheesiness of the dish.
While American cheese is a popular choice, there are variations in the type of American cheese used. Cooper Sharp, a pasteurized process American cheese, is gaining popularity as a new cheese option. It is made from aged cheddar and has a higher milkfat content, resulting in a sharper and creamier taste compared to ordinary American cheese.
The use of American cheese in Philly cheesesteaks is not limited to traditional recipes. Food distributors often create sandwiches inspired by the classic cheesesteak, such as Pillsbury's "Philly Cheesesteak Wraps" and Nestlé's "Philly Steak and Cheese" Hot Pocket. These variations may also utilise American cheese as one of their ingredients, further showcasing its versatility and popularity in this iconic sandwich.
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Cooper Sharp is a new option
The Philly cheesesteak is a sandwich with thinly sliced beefsteak and melted cheese in a long hoagie roll. It was developed in Philadelphia, Pennsylvania, in the early 20th century. The exact story behind its creation is debated, but Philadelphians Pat and Harry Olivieri are often credited with its invention.
Philly cheesesteaks traditionally use either Provolone or Cheez Whiz, a shelf-stable cheese product sold in jars. However, American cheese and mozzarella blends are also common. Some establishments melt the American cheese to achieve a creamy consistency, while others place slices over the meat to melt slightly under the heat.
Cooper Sharp, a "Pasteurized Process American Cheese", is gaining popularity as a new cheese option for Philly cheesesteaks. It is made from aged cheddar and has a higher milkfat content, resulting in a sharper and creamier taste than ordinary American cheese. Its higher milkfat content also makes it ideal for melting, a key aspect of the Philly cheesesteak experience.
Cooper Sharp is a relatively new entrant to the Philly cheesesteak scene, but it is quickly gaining a following among those who crave a sharper and creamier taste. Its aged cheddar base provides a unique flavour profile that sets it apart from other cheeses typically used in Philly cheesesteaks. For those seeking a more robust and indulgent experience, Cooper Sharp is an excellent choice.
While the traditional cheeses used in Philly cheesesteaks are beloved by many, Cooper Sharp offers a new dimension of flavour and texture. Its sharpness and creaminess can elevate the classic sandwich, providing a satisfying and indulgent experience for cheese lovers. For those willing to experiment with new flavours, Cooper Sharp is certainly worth considering as a delicious alternative.
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Some use a provolone/mozzarella blend
While there is no definitive answer to which cheese is best for a Philly cheesesteak, some people opt for a blend of provolone and mozzarella. Provolone is a popular choice for Philly cheesesteaks, with some sources claiming that it is the cheese of choice for aficionados. It is often described as having the right melty goodness. Mozzarella is also a popular pizza cheese, which can "kick [a Philly cheesesteak] up a notch".
When making a Philly cheesesteak, it is important to use a cheese that melts well. This is because the cheese is used to stick the ingredients together and prevent the bread from becoming soggy. A blend of provolone and mozzarella achieves this, as both cheeses melt well when heated.
Philly cheesesteaks are made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. The meat is traditionally thinly sliced rib-eye or top round, although other cuts of beef can be used. The steak slices are quickly browned and then scrambled into smaller pieces. Slices of cheese are then placed over the meat, melting and sticking the ingredients together. The roll is then placed on top of the cheese, and the mixture is scooped up and pressed into the roll.
Philly cheesesteaks can be served with a variety of toppings, including sautéed onions, grilled mushrooms, ketchup, hot sauce, salt, and black pepper. Some people also add Cheez Whiz, a shelf-stable cheese product sold in jars, on top of their Philly cheesesteak.
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Frequently asked questions
The most commonly used cheeses for Philly cheesesteaks are American cheese, provolone, and Cheez Whiz.
Mild provolone is the most common type of provolone used in Philly cheesesteaks.
Cheez Whiz is a shelf-stable cheese product sold in jars.
Some variations of Philly cheesesteaks use other types of cheese such as mozzarella, pepper jack, or sharp cheddar.
Cheese is typically added towards the end of cooking the steak, allowing it to melt into the meat and adding a creamy consistency to the sandwich.
