Cheesesteak Perfection: Finding The Right Cheese For Your Taste

The Philly Cheesesteak is an iconic American sandwich, but what cheese should you use? The traditional options are Provolone, Cheese Whiz, or American Cheese. However, some people like to mix it up with cheddar, mozzarella, or even truffled brie. The right cheese for your cheesesteak depends on your personal preference and how messy you like your sandwich.

Provolone is the most popular cheese for cheesesteaks

Provolone is one of the three types of cheese that should be used on a Philly Cheesesteak, according to Allrecipes' Nicole McLaughlin. The other two are Cheese Whiz and American cheese. However, the choice of cheese for a Philly Cheesesteak is a matter of debate, with loyalties divided between Provolone and Cheese Whiz. While some prefer the messiness of Cheese Whiz, others argue that Provolone is a better option due to its status as a legit" cheese.

When making a cheesesteak, it is important to note that the type of provolone cheese matters. Aged provolone cheese, for example, can be overpowering in flavour and not melt as well. Instead, mild provolone is the preferred choice for cheesesteaks.

White American cheese is another common option

For an authentic cheesesteak experience, it is recommended to use a higher quality American cheese, such as New Yorker brand white American cheese. Kraft or similar brands may not deliver the same taste and texture.

Some cheesesteak enthusiasts take their American cheese to the next level by making their own Cheez Whiz from it. This can be achieved by melting the cheese with ingredients like evaporated milk, garlic, onion powder, and a dash of hot sauce. This homemade Cheez Whiz can then be added to the sandwich, providing a messier and gooier experience—a characteristic that is highly valued by some cheesesteak aficionados.

When paired with the right cheese, the cheesesteak sandwich is a harmonious combination of flavours and textures. White American cheese is a popular choice for those seeking a classic, gooey cheesesteak experience.

A blend of provolone and mozzarella is also used

While the classic Philly Cheesesteak is made with either Provolone or Cheez Whiz, a blend of provolone and mozzarella is also used. This combination is perfect for those who want a cheesesteak with a difference, as the provolone adds a sharp, piquant flavour, while the mozzarella brings its trademark gooeyness to the sandwich.

The key to a great cheesesteak is to use super thinly sliced pieces of beef. The beef should be sliced against the grain, and the slices should be paper-thin. The best cut of beef for this is ribeye, which is well-marbled and tender when cooked. Another good option is flank steak, which is lean but very tender when cut against the grain.

The bread is another important component of the cheesesteak. The roll should be long and crispy, similar to a sub roll. The roll should be toasted before the sandwich is assembled.

To make a cheesesteak with a provolone and mozzarella blend, start by toasting the roll. Then, thinly slice a ribeye steak and cook it in a pan until browned. Next, add some sliced onions and cook until they are caramelised. Finally, add a blend of provolone and mozzarella cheese to the steak and onions, and allow the cheese to melt. Assemble the sandwich by scooping the steak, onions, and cheese into the toasted roll.

This combination of provolone and mozzarella adds a unique twist to the classic Philly Cheesesteak, and is perfect for those who want a sandwich that's a little bit different.

Cheez Whiz is a popular choice, despite not being actual cheese

Cheez Whiz: The Un-Cheese Choice for Philly Cheesesteaks

When it comes to the iconic Philly Cheesesteak sandwich, there is one ingredient that sparks debate: the cheese. While the classic combination of thinly sliced ribeye steak and caramelized onions in a hoagie roll is non-negotiable, the choice of cheese divides opinions. Among the options, Cheez Whiz stands out as a popular yet controversial selection.

Cheez Whiz, with its un-artisan nature, is often considered an un-cheese option. It is a processed cheese product with a distinctively un-fancy, messy, and gooey character. However, it has earned a loyal following, especially among those who embrace the notion that "the messier a cheesesteak is, the better." Cheez Whiz devotees argue that it embodies the essence of the Philly Cheesesteak, embracing the sandwich's unpretentious and indulgent nature.

The origin of Cheez Whiz's association with the Philly Cheesesteak can be traced back to Pat's King of Steaks, one of the pioneering establishments in the history of this sandwich. According to Frank Olivieri Jr., whose family owns Pat's, the use of Cheez Whiz began with his father, who chose it because he could hide it from his father, Pat. Pat, the original founder, did not want cheese at his shop, as he tried to keep kosher for his Jewish friends.

Despite its fervent supporters, Cheez Whiz also has its fair share of detractors. Critics argue that it is an artificial, preservative-laden, and chemically produced product that falls short of qualifying as actual cheese. They advocate for more traditional cheese options, such as provolone or American cheese, which they believe better complement the steak and enhance the overall taste experience.

Exploring Alternatives:

Those who prefer their cheesesteaks with more gourmet flair have suggested alternatives to Cheez Whiz that still capture the desired creaminess and meltability. Madame Fromage, Tenaya Darlington, recommends truffled Brie for a lavish touch that pairs beautifully with the meaty flavours and onions. For a true local twist, she suggests a seasonal, truffle-studded triple crème Delice de Bourgogne for an indulgent, oozy experience.

Another option is raclette, a cheese named after the French verb meaning "to scrape." Its naturally gooey texture evokes the same melty goodness as Cheez Whiz, but with a more sophisticated flavour profile. Mike Geno, a Philadelphia-based cheese artist, also suggests a local washed-rind cheese option: Birchrun Hills Farm Red Cat.

For those who crave a unique twist, Yoav Perry, founder of Philadelphia's Perrystead Dairy, proposes his own creation, Treehug. This spruce-bark-wrapped cheese, produced seasonally during cold weather, has an interior paste that resembles fondue. It offers a distinctively indulgent experience, perfect for those who want to elevate their cheesesteak while maintaining the coveted gooey texture.

Cheddar is a good option for those looking for an upgrade

While the classic Philly Cheesesteak is topped with Cheez Whiz, Provolone, or American cheese, there are many other options for those looking for an upgrade. One option is to use a nice funky washed rind melter like Raclette, or a local alternative like Birchrun Hills Farm Red Cat. Another option is to use a blue cheese, which can range from mellow to strong.

To make your cheesesteak even fancier, you could try a truffled Brie, which pairs well with meaty flavors and onions. Try a triple crème, truffled Delice de Bourgogne for a deeply indulgent cheesesteak experience.

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