Philly Steak Sandwiches: Best Cheeses To Compliment The Classic

The Philly Cheesesteak is one of the most iconic sandwiches, with its combination of thinly sliced steak, caramelized onions, and melted cheese. But what type of cheese should you use? The answer depends on who you ask. Some say that Cheez Whiz is the only proper choice, while others prefer provolone or American cheese. Ultimately, it comes down to personal preference – choose a cheese that is relatively mild in flavor and melts well. So, the next time you're making a Philly Cheesesteak, don't stress too much about the cheese. Just go with what you like best!

The best cheese for a Philly cheesesteak

The Philly Cheesesteak is an iconic sandwich that originated in Philadelphia, USA, in the early 20th century. The original Philly Cheesesteak was made using beef, onions, and cheese, all stuffed into a hoagie roll. The specific type of cheese used is a matter of much debate, with some claiming that Cheez Whiz is the only proper choice, while others prefer provolone. However, most places in Philadelphia will offer both options, so visitors can choose according to their taste.

Provolone

Provolone is a popular choice for a Philly Cheesesteak, especially mild provolone. This cheese has a neutral flavour and melts well, resulting in a gooey, creamy texture that complements the savoury pieces of thin steak. It is also sharp and salty, adding an extra bite to the sandwich.

Cheez Whiz

Cheez Whiz is a shelf-stable cheese product sold in jars, and it is commonly used in Philadelphia as a topping for Philly Cheesesteaks. It has a completely creamy, almost nacho cheese-like texture and a mild flavour that does not overpower the other ingredients in the sandwich.

White American Cheese

White American cheese is another popular option for Philly Cheesesteaks, as it adds a salty flavour and a creamy, melty texture. It is also mild in flavour and melts well, creating the gooey consistency that is characteristic of a classic Philly Cheesesteak.

Combinations

Some people like to use a combination of cheeses on their Philly Cheesesteaks, such as provolone and Cheez Whiz, to get the best of both worlds. This allows for the texture and sharpness of the provolone to be combined with the creaminess of the Cheez Whiz, resulting in a unique and indulgent bite.

Ultimately, the best cheese for a Philly Cheesesteak is a matter of personal preference, and there is no one "right" answer. Visitors to Philadelphia can enjoy experimenting with different cheeses, or even creating their own custom combinations, to find the perfect flavour profile for their sandwich.

The best cut of beef for a Philly cheesesteak

The Philly Cheesesteak is a sandwich that is piled high with chopped steak, peppers, onions, and mushrooms, and topped with hot, melty cheese. It is one of the most endearing symbols of the city of Philadelphia.

The best cut of beef

When shopping for a ribeye, look for a good fat-to-meat ratio. The best ribeye for cheesesteaks should have evenly distributed, white-coloured marbling across the slab of meat. Also, look for steaks that are labelled as "prime", as this will have the most marbling. The meat should be very red, with no grey or brown tinge, which would indicate that it's getting old.

Alternatives

If you don't want to use ribeye, other options include top round, sirloin, skirt, and flank steak. For leaner cuts like flank and skirt, you may need to add some extra fat to the meat.

The history of the Philly cheesesteak

The Philly cheesesteak is a sandwich that is beloved by many, both in its hometown of Philadelphia and beyond. But how did this delicious combination of steak and cheese come to be?

The exact origins of the Philly cheesesteak are a little murky, but most sources agree that the sandwich was invented in the 1930s by Pat Olivieri (some sources add his brother, Harry, as a co-creator). At the time, the Olivieri brothers owned a hot dog stand in South Philadelphia, and one day, they decided to try something new by grilling some beef from the butcher and putting it on an Italian roll. A cab driver happened to pass by, caught a whiff of the cooking meat, and asked for a steak sandwich of his own. After eating it, he suggested that the brothers should forget about hot dogs and focus on this new sandwich instead.

The brothers began selling their steak sandwiches at their hot dog stand, and they soon became so popular that Pat opened a restaurant dedicated to the sandwich: Pat's King of Steaks. However, according to some accounts, cheese was not originally included in the sandwich. It was only added in the 1940s, either by "Cocky Joe" Lorenza, a manager at the Ridge Avenue location of Pat's King of Steaks, or by Geno's Steaks, a rival restaurant that opened in 1966 and became locked in a friendly rivalry with Pat's.

Today, there are many variations of the Philly cheesesteak, with different types of cheese, toppings, and bread being used. However, the basic combination of thinly sliced steak and melted cheese on a long roll remains a favourite among Philadelphians and visitors alike, with Pat's and Geno's still going strong as the top spots to get a taste of this iconic sandwich.

How to make a Philly cheesesteak

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1/2 tsp sea salt, or to taste
• 1/2 tsp black pepper, or to taste
• 1 large sweet onion, diced
• 8 slices of mild provolone cheese (not aged)
• 4 hoagie rolls, sliced 3/4 through
• 2 tbsp unsalted butter, softened
• 1 garlic clove, pressed
• 2-4 tbsp mayonnaise, or to taste
• Vegetable oil

Optional:

• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 button mushrooms, sliced
• 2 tsp Worcestershire sauce

Method:

First, place the steak in the freezer for 20-40 minutes to make it easier to slice thinly.

Slice the hoagie rolls 3/4 of the way through with a serrated knife.

Stir together the butter and pressed garlic clove in a small bowl. Spread the garlic butter onto the cut sides of the rolls and toast them in a skillet, flat cooktop, or griddle on medium heat until golden brown. Set the rolls aside.

Add 1 tbsp of oil to your pan and saute the diced onions until caramelized, then transfer to a bowl.

Increase the heat to high and add another tbsp of oil. Spread the thinly sliced steak in an even layer and let it brown for a couple of minutes, then flip and season with salt and pepper. Saute until the steak is fully cooked, then stir in the caramelized onions.

Divide the mixture into four even portions and top each with two slices of cheese. Turn off the heat and let the cheese melt.

Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the mixture into the bun as you flip it over. Serve warm.

Variations:

Some recipes include bell peppers and mushrooms, but a true Philly Cheesesteak only includes steak, onion, and cheese.

For a "cheesesteak hoagie", add mayonnaise, shredded lettuce, and sliced tomatoes.

Tips:

The key to a great cheesesteak is super thinly sliced pieces of beef. If you don't have a sharp knife, ask your butcher to slice the beef for you.

Alternatives:

If you don't want to use ribeye, you can use flank steak, sirloin, or skirt steak.

What to serve with a Philly cheesesteak

The Philly Cheesesteak is a hearty sandwich that can be a meal in itself, but if you're looking to round out your menu, there are plenty of options to choose from! Here are some ideas for sides and toppings to accompany this iconic sandwich:

Classic Sides:

• French fries
• Onion rings
• Ranch roasted potatoes
• Garden salad
• Potato salad
• Coleslaw
• Potato chips

Toppings:

The classic Philly Cheesesteak typically includes only steak, onions, and cheese. However, you can add various toppings to suit your taste:

• Bell peppers (especially on the West Coast)
• Mushrooms
• Hot peppers
• Banana peppers
• Mayonnaise
• Lettuce
• Tomatoes
• Oregano

Cheese:

The choice of cheese is a matter of much debate, but the most important factor is that it melts well and has a mild flavour. Here are some options:

• Provolone
• Cheez Whiz
• White American cheese
• Mild cheddar
• Mozzarella
• Smoked provolone

Bread:

The Philly Cheesesteak is typically served on a soft roll with a "hinge" to prevent the filling from falling out. Here are some options:

• Hoagie rolls
• Sub buns
• Italian hero rolls
• Amoroso rolls (traditional in Philadelphia)

Frequently asked questions