Randy Chandler
When it comes to crafting the perfect Philly cheesesteak, selecting the right cheese is crucial, as it can make or break the iconic sandwich. Traditionally, Philadelphians swear by Cheez Whiz, a processed cheese sauce that melts seamlessly and adds a creamy, tangy flavor. However, purists often opt for provolone, which offers a sharper, more robust taste and a satisfying pull when melted. American cheese is another popular choice, prized for its smooth texture and mild, buttery flavor that complements the steak without overpowering it. Each cheese brings its own unique character to the sandwich, making the choice a matter of personal preference and regional loyalty.
| Characteristics | Values |
|---|---|
| Type of Cheese | Provolone, American Cheese, Cheez Whiz, Mozzarella, Cheddar |
| Texture | Melty, creamy, smooth |
| Flavor | Mild, slightly tangy, salty |
| Melting Point | Low to medium (optimal for even melting) |
| Common Usage | Philadelphia-style cheesesteaks, sandwiches, dips |
| Fat Content | Varies (American Cheese and Cheez Whiz are higher in fat) |
| Availability | Widely available in grocery stores and delis |
| Traditional Choice | Provolone (most commonly used in Philly cheesesteaks) |
| Alternative Options | White American, Pepper Jack (for added spice) |
| Storage | Refrigerated, typically sold in slices or blocks |
| Shelf Life | Varies (check packaging for expiration dates) |
| Pairings | Steak, onions, peppers, hoagie rolls |
| Regional Preference | Provolone in Philadelphia, Cheez Whiz in tourist areas |
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What You'll Learn
Provolone vs. American Cheese
Provolone and American cheese are two contenders often pitted against each other in the debate over the best cheese for a Philly cheesesteak. Provolone, an Italian semi-hard cheese with a sharp, smoky flavor, offers a sophisticated edge to the sandwich. American cheese, on the other hand, is a mild, creamy, and highly meltable processed cheese that has become a classic choice for its ability to bind the ingredients together seamlessly. The choice between the two hinges on whether you prioritize bold flavor or smooth texture.
If you’re leaning toward provolone, opt for the aged variety for a deeper, nuttier profile that complements the savory beef. Slice it thinly to ensure even melting, as its firmer texture can resist blending if too thick. Provolone works best for those who enjoy a cheese that stands out rather than recedes into the background. Pair it with sautéed onions and peppers to balance its sharpness. For a quicker melt, place the provolone on the steak while it’s still on the griddle, allowing the residual heat to soften it gradually.
American cheese, often dismissed as inferior, shines in its simplicity. Its high moisture content and emulsifiers create a velvety consistency that coats every bite, making it ideal for purists who want the meat and bread to take center stage. To maximize its potential, shred or tear the cheese into small pieces and distribute it evenly over the steak. Avoid overloading, as too much can make the sandwich greasy. American cheese is particularly forgiving for home cooks, as it melts effortlessly under a broiler or in a skillet.
The decision ultimately boils down to personal preference and the desired eating experience. Provolone elevates the cheesesteak with its robust flavor, appealing to those who crave complexity. American cheese delivers comfort and familiarity, ensuring every element of the sandwich harmonizes. Experiment with both to discover which aligns with your taste—just remember, the goal is to enhance, not overpower, the iconic Philly cheesesteak.
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White American Cheese Benefits
White American cheese, often overlooked in the artisanal cheese aisle, is a staple in Philly cheesesteaks for good reason. Its mild, creamy flavor complements the savory beef without overpowering it, while its meltability ensures every bite is gooey and cohesive. Unlike sharper cheeses, it doesn’t compete with the sandwich’s other elements, making it a reliable choice for consistency.
From a nutritional standpoint, White American cheese offers a surprising benefit: it’s a calcium powerhouse, providing about 200 mg per ounce, which is roughly 20% of the daily recommended intake for adults. For those who struggle to meet calcium needs through dairy, incorporating this cheese into a Philly cheesesteak can be a practical way to boost bone health. Pair it with vitamin D-rich ingredients like mushrooms to enhance calcium absorption.
For parents or those cooking for younger audiences, White American cheese is a smart pick due to its kid-friendly taste. Its mildness appeals to picky eaters, making it easier to introduce them to more complex dishes like a Philly cheesesteak. To balance the meal, use whole-grain bread and add a side of steamed vegetables to increase fiber and nutrient intake without sacrificing the cheese’s appeal.
When crafting the perfect Philly, consider the cheese-to-meat ratio: aim for 1.5 ounces of White American per 4 ounces of thinly sliced steak. This ensures the cheese melts evenly without overwhelming the sandwich. Pro tip: shred or slice the cheese thinly to promote faster, more uniform melting under the broiler or on the griddle.
Finally, while White American cheese is often criticized for being processed, its convenience and consistency make it a practical choice for busy kitchens. Its long shelf life reduces food waste, and its uniform texture guarantees a reliable result every time. For those prioritizing simplicity without sacrificing taste, this cheese is a no-brainer for the classic Philly experience.
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Cheese Melting Techniques
Cheese selection is crucial for achieving the perfect melt in a Philly cheesesteak, but technique plays an equally vital role. The goal is to create a cohesive, stretchy layer that binds the meat and onions without becoming greasy or clumping. Start by pre-shredding your cheese to ensure even melting. For cheeses like provolone or American, which are popular choices, shredding into fine, consistent strands allows for quicker, more uniform melting. Avoid over-packing the cheese; a light, even layer ensures that heat distributes evenly, preventing pockets of unmelted cheese or overly crispy edges.
Temperature control is the linchpin of successful cheese melting. High heat can cause the cheese to separate, releasing oil and leaving a greasy residue. Instead, maintain a medium heat setting and allow the residual warmth of the steak and onions to gradually melt the cheese. If using a griddle, place the cheese directly on the meat and cover with a lid for 10–15 seconds to trap heat and expedite melting. For oven finishes, set the broiler to low and monitor closely to avoid burning. The ideal melt should take no more than 30–45 seconds under direct heat.
Combining cheeses can enhance both flavor and texture, but it requires careful pairing. For instance, mixing a low-moisture cheese like provolone with a high-moisture option like mozzarella can balance stretchiness and flavor intensity. When blending, layer the cheeses strategically: place the quicker-melting cheese (e.g., American) directly on the hot meat, followed by the slower-melting variety (e.g., provolone) on top. This ensures both cheeses melt simultaneously without overcooking one. Experimentation is key—start with a 2:1 ratio of primary to secondary cheese and adjust based on desired consistency.
Finally, consider the role of steam in achieving a flawless melt. Adding a few drops of water or broth to the griddle just before placing the cheese creates a steam pocket that accelerates melting while keeping the cheese moist. This technique is particularly effective for cheeses prone to drying out, such as cheddar or pepper jack. Use sparingly—no more than a teaspoon of liquid per sandwich—to avoid diluting flavors. Pair this method with a quick lid cover for optimal results, ensuring the cheese remains creamy and fully integrated into the sandwich.
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Low-Fat Cheese Options
For those aiming to reduce calorie intake without sacrificing the creamy texture essential to a Philly cheesesteak, low-fat cheese options offer a practical compromise. Traditional provolone or American cheese can pack 9–10 grams of fat per ounce, but low-fat alternatives like part-skim mozzarella or reduced-fat cheddar cut this to 4–6 grams per ounce. This reduction can save 40–50 calories per ounce, a significant difference when layered into a sandwich. However, not all low-fat cheeses melt equally—part-skim mozzarella retains enough moisture to mimic the melt of full-fat versions, while reduced-fat provolone may firm up slightly.
Selecting the right low-fat cheese involves balancing fat reduction with flavor retention. Reduced-fat Swiss, for instance, maintains its nutty undertones while lowering fat content by 30–40%, making it a strong contender for those who prioritize taste. Meanwhile, low-fat American cheese slices, though often criticized for their processed nature, provide consistent meltability and a familiar tang at just 3–4 grams of fat per slice. For a sharper profile, reduced-fat white cheddar offers a robust flavor at 5 grams of fat per ounce, though it may require slightly longer heating to achieve optimal melt.
Practical application is key when using low-fat cheese in a Philly. Pre-shredding the cheese ensures even melting, and combining two varieties (e.g., part-skim mozzarella and reduced-fat provolone) can enhance both texture and flavor complexity. Adding a tablespoon of low-sodium beef broth to the pan while melting the cheese introduces moisture, counteracting potential dryness from lower fat content. For younger eaters or those with simpler palates, low-fat mild cheddar blends seamlessly without drawing attention to its reduced fat status.
While low-fat cheese options are appealing, they’re not without trade-offs. Fat contributes to satiety, so a sandwich made with low-fat cheese may feel less filling—pairing it with a side of fiber-rich vegetables or whole-grain bread can compensate. Additionally, some low-fat cheeses contain added sodium to enhance flavor, so monitoring portion size is crucial, especially for those with dietary restrictions. Ultimately, low-fat cheese in a Philly cheesesteak is a viable choice for calorie-conscious individuals willing to experiment with varieties to find the best flavor-texture balance.
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Authentic Philly Cheesesteak Cheese
The debate over the best cheese for an authentic Philly cheesesteak is as heated as the griddle used to cook the steak. Traditionalists swear by Provolone, specifically the sharp variety, for its meltability and slightly smoky flavor that complements the beef without overpowering it. This choice is rooted in the sandwich’s South Philadelphia origins, where Provolone was readily available in Italian markets and quickly became the go-to option for cheesesteak vendors. Its ability to meld seamlessly with the meat and onions while maintaining a distinct tang makes it a benchmark for authenticity.
However, American cheese has its staunch defenders, particularly among younger generations and those outside Philadelphia. Its creamy texture and mild flavor create a smoother, more uniform bite, appealing to those who prefer a less complex taste profile. While purists argue that American cheese lacks the character of Provolone, its popularity cannot be denied, especially in fast-casual settings where consistency and speed are prioritized. For home cooks, using high-quality American cheese (not the individually wrapped singles) can elevate this choice to a more respectable level.
A lesser-known but historically significant option is Cheez Whiz, a processed cheese sauce that gained traction in the 1960s. Often associated with tourist-heavy spots like Pat’s King of Steaks, Cheez Whiz offers a gooey, indulgent texture that clings to the steak and bread. While it may not align with the "authentic" label for some, it holds a place in Philly cheesesteak lore, particularly for those who value nostalgia over tradition. Its use is a polarizing choice, best reserved for those who enjoy a bold, unapologetically rich sandwich.
For those seeking a middle ground, Pepper Jack or Cheddar can be viable alternatives, though they veer further from the classic profile. Pepper Jack adds a spicy kick, ideal for those who want to experiment, while sharp Cheddar provides a sharper, more pronounced flavor. However, both options risk overshadowing the steak, making them less ideal for purists. When experimenting, start with small amounts to gauge how the cheese interacts with the other components.
In practice, the choice of cheese depends on personal preference and context. For an authentic experience, sharp Provolone remains the gold standard, especially when using thinly sliced, high-quality ribeye and Amoroso rolls. If recreating the sandwich at home, ensure the cheese is evenly distributed and fully melted to achieve the desired cohesion. Regardless of the cheese selected, the key to a great Philly cheesesteak lies in balancing flavors and textures, ensuring no single element dominates the ensemble.
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Frequently asked questions
The traditional cheese for a Philly cheesesteak is provolone, specifically sharp provolone, though American cheese and Cheez Whiz are also popular alternatives.
While cheddar isn’t traditional, it can be used as a substitute if you prefer its flavor, though it will alter the classic taste of the sandwich.
Cheez Whiz is popular in Philly cheesesteaks because it melts smoothly, adds a creamy texture, and has become a regional favorite, especially in Philadelphia.
