Cheese Steaks: Melty, Gooey, Cheesy Goodness For Your Taste Buds

The cheesesteak, also known as the Philly cheesesteak, is a sandwich that originated in Philadelphia, Pennsylvania. The traditional cheesesteak contains thinly sliced steak, onions, and cheese served on a hoagie roll. The best cheeses for a Philly cheesesteak are mild in flavour and melt well, with popular options including provolone, American cheese, and Cheez Whiz.

Provolone is the best cheese for a cheesesteak

First, provolone is a mild-tasting cheese, which means it won't overpower the other ingredients in a cheesesteak. Second, it melts well, which is key to achieving the ideal texture and consistency of a cheesesteak. A melted provolone cheese sauce, for example, can be added to a cheesesteak for a creamy texture. Provolone is also a good option for those who prefer their cheesesteak to have a more "classic" or "original" taste, as it was the first cheese to be added to the sandwich. In the early 1930s, "Cocky Joe" Lorenza, a manager at the Ridge Avenue location, added provolone to the steak sandwich.

When selecting provolone for a cheesesteak, it's important to choose a mild variety, as aged provolone can have a strong flavour that may be overpowering. It's also worth noting that different types of bread and toppings can be used to enhance the flavour of provolone. For example, a toasted hoagie roll with garlic butter and mayonnaise can complement the mildness of the cheese.

In conclusion, while personal preference plays a role in choosing the cheese for a cheesesteak, provolone is the best option for those seeking a mild, melting cheese that won't overwhelm the other ingredients. Its history as the first cheese added to the sandwich and its ongoing popularity in Philadelphia, the home of the cheesesteak, further solidify its place as the top choice.

American cheese is also a popular option

Some people prefer to melt the American cheese to achieve a creamy consistency, while others place slices of it over the meat, allowing it to melt slightly under the heat. If you're making a cheesesteak at home, you can choose either method depending on your preference.

If you're ordering a cheesesteak at a restaurant or food cart in Philadelphia, you might be asked to choose between provolone and Cheez Whiz. However, American cheese is also a common option at many establishments. So, if you're looking for a classic cheesesteak experience, don't be afraid to ask for American cheese.

The beauty of the cheesesteak is that it allows for customisation. While the traditional combination of steak, onions, and cheese is iconic, you can add your favourite ingredients to create your perfect sandwich. Some people like to add sautéed bell peppers and mushrooms, while others experiment with different types of cheese.

So, the next time you're craving a cheesesteak, don't be afraid to get creative. Whether you're a purist who prefers the classic combination or an adventurous eater who likes to mix things up, the cheesesteak is a versatile sandwich that can be tailored to your taste buds.

Cheez Whiz is a common choice

Cheez Whiz, a processed cheese spread first marketed in 1952, offers convenience and speed for those looking for a quick fix. Its creamy consistency and salty flavour pair well with the juicy beef and toasted roll of a classic cheesesteak. The bright orange colour also adds a unique visual appeal to the sandwich. Cheez Whiz is particularly favoured at Pat's King of Steaks, one of the oldest and most famous cheesesteak establishments in Philadelphia.

When it comes to preparing the perfect cheesesteak with Cheez Whiz, the process is straightforward. The steak slices are quickly browned on a lightly oiled griddle and then scrambled into smaller pieces. The Cheez Whiz is then generously slathered onto the roll, which is typically an Amoroso roll—a long, soft, and slightly salted variety. The cheesy roll is placed on top of the meat, and the entire mixture is scooped up and pressed into the bread. Finally, the sandwich is cut in half, ready to be devoured.

While Cheez Whiz is a popular option, it's important to note that there is an ongoing debate about the best cheese for a cheesesteak. Some enthusiasts prefer the sharpness of provolone, while others opt for the classic American cheese. Ultimately, the choice of cheese comes down to personal preference, and each option has its loyal following in Philadelphia and beyond.

Cheesesteaks originated in Philadelphia

Cheesesteaks, also known as Philadelphia cheesesteaks, Philly cheesesteaks, cheesesteak sandwiches, cheese steaks, or steak and cheese, are a type of sandwich that originated in Philadelphia, Pennsylvania. They are made with thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. The cheesesteak is a popular regional fast food that can now be found in restaurants and food carts throughout Philadelphia, as well as in various forms across the United States.

The cheesesteak was developed in the early 20th century, with its roots often traced back to Pat and Harry Olivieri, who are credited with inventing the sandwich in the early 1930s. The story goes that the brothers, who owned a hot dog stand, decided to make a new sandwich using chopped beef and grilled onions. A cab driver stopped by and asked for one, and the rest is history. The brothers began selling their steak sandwiches at their hot dog stand near South Philadelphia's Italian Market, and they became so popular that Pat opened up his own restaurant, Pat's King of Steaks, which still operates today.

While the Olivieri brothers are often credited with the invention of the cheesesteak, the exact story behind its creation is debated, and there is no documentary evidence to support their claim. The cheesesteak may have appeared and spread gradually among anonymous cooks. It is also worth noting that the sandwich was originally prepared without cheese; it was only later that cheese was added, with provolone being one of the first varieties used.

Today, cheesesteaks are a beloved part of Philadelphia's culinary culture, with many independently owned, family-run businesses serving up their own takes on the classic sandwich. The sandwich has also inspired various variations, including chicken cheesesteaks, vegan cheesesteaks, and cheesesteaks with different types of cheese, bread, and toppings.

The best cut of beef for cheesesteaks is ribeye

The ribeye cut is the best option for a Philly cheesesteak sandwich. It is well-marbled and tender when cooked, making it the perfect choice for this iconic American sandwich. A good cheesesteak should have tender and crispy bits, and ribeye offers the ideal ratio of both. While ribeye can be more expensive, the flavour and texture it provides are worth the cost. If you're looking to save some money, sirloin is a good alternative that will still work well.

When preparing your ribeye for a cheesesteak, it's important to slice it thinly. Freezing the meat for 30-40 minutes beforehand will make it easier to achieve those thin slices. You can also ask your butcher to slice it for you, saving you time and effort.

Philly cheesesteaks are a beloved comfort food, and while there are many variations, the classic combination of ribeye, caramelized onions, and provolone cheese is hard to beat. This sandwich originated in Philadelphia and has since spread across the country, with different regions putting their own spin on it. The West Coast version, for example, often includes bell peppers and mushrooms, while the traditional East Coast Philly cheesesteak sticks to the simple trio of steak, onions, and cheese.

No matter which ingredients you choose, the key to a great Philly cheesesteak is using high-quality, thinly sliced ribeye steak. This cut of meat ensures your sandwich will be juicy and full of flavour. So, if you're looking to make the ultimate cheesesteak, ribeye is the way to go!

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