Bushra Griffith
The iconic Philly cheesesteak, a beloved sandwich originating from Philadelphia, is renowned for its mouthwatering combination of thinly sliced steak, melted cheese, and soft bread. At the heart of this classic dish lies the question: what is the cheese on a Philly cheesesteak? Traditionally, the cheese options include provolone, American, or Cheez Whiz, each adding a distinct flavor and texture to the sandwich. Provolone offers a sharp, slightly smoky taste, while American provides a creamy, mild profile, and Cheez Whiz contributes a tangy, processed cheese flavor that has become a staple in many Philly cheesesteak joints. The choice of cheese ultimately depends on personal preference, but understanding these options is essential to appreciating the nuances of this quintessential Philadelphia delicacy.
| Characteristics | Values |
|---|---|
| Traditional Cheese | Cheez Whiz (processed cheese sauce) |
| Alternative Cheeses | Provolone (mild or sharp), American cheese |
| Texture | Creamy (Cheez Whiz), Melty (Provolone, American) |
| Flavor Profile | Savory, slightly tangy (Cheez Whiz), Mild/Smoky (Provolone), Mild (American) |
| Regional Preference | Cheez Whiz is most popular in Philadelphia; Provolone preferred by locals |
| Melting Quality | Cheez Whiz: Smooth and even; Provolone/American: Stretchy and gooey |
| Availability | Cheez Whiz is specific to Philly; other cheeses are widely available |
| Cultural Significance | Cheez Whiz is iconic to the Philly cheesesteak tradition |
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What You'll Learn
- Cheese Options: Provolone, American, Cheez Whiz are popular choices for Philly cheesesteaks
- Traditional Cheese: Provolone is the classic, most authentic cheese for a Philly cheesesteak
- Cheez Whiz Debate: Cheez Whiz is a Philly staple, but not universally accepted as traditional
- American Cheese Use: American cheese adds creaminess and melts well, a common alternative
- Regional Variations: Cheese choice varies by location, with preferences differing outside Philadelphia
Cheese Options: Provolone, American, Cheez Whiz are popular choices for Philly cheesesteaks
The classic Philly cheesesteak is a canvas for cheese, and three varieties dominate the scene: provolone, American, and Cheez Whiz. Each brings its own personality to the sandwich, influencing texture, flavor, and even cultural significance.
Provolone, a semi-hard Italian cheese, offers a sharp, nutty flavor that cuts through the richness of the steak. Its meltability is excellent, creating a gooey yet substantial layer. For a traditional, slightly sophisticated take, provolone is the go-to. Sliced thin and layered generously, it allows the steak's flavor to shine while adding a distinct tang.
Opting for American cheese is a nod to the sandwich's blue-collar roots. This mild, melty cheese blends seamlessly into the steak, creating a creamy, cohesive bite. Its subtle flavor profile lets the caramelized onions and seasoned meat take center stage. For maximum meltiness, use thinly sliced American, allowing it to envelop the steak in a velvety blanket.
Then there's Cheez Whiz, the wildcard. This processed cheese sauce, with its tangy, almost salty kick, is a Philadelphia institution. Its smooth, spreadable texture clings to the steak and bread, creating a uniquely messy, indulgent experience. While some purists scoff, Cheez Whiz has a cult following, particularly among younger generations who appreciate its bold flavor and nostalgic appeal.
Choosing your cheese is a personal decision, influenced by taste preferences and desired texture. Provolone for a sharper, more pronounced cheese presence, American for a classic, melt-in-your-mouth experience, and Cheez Whiz for a tangy, unapologetically Philly twist. Experimentation is key – don't be afraid to try them all and discover your perfect cheesesteak match.
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Traditional Cheese: Provolone is the classic, most authentic cheese for a Philly cheesesteak
Provolone stands as the undisputed champion in the realm of Philly cheesesteak cheeses, a title it has held since the sandwich's inception. This Italian cheese, with its mild yet distinct flavor, melts seamlessly into the thinly sliced steak, creating a harmonious blend that has become synonymous with the iconic Philadelphia dish. The choice of provolone is not merely a tradition but a carefully considered decision, as its semi-hard texture and low moisture content ensure a perfect melt without overwhelming the other ingredients.
The art of crafting an authentic Philly cheesesteak lies in the precision of its assembly, and the cheese plays a pivotal role. Provolone's versatility allows it to complement the steak's richness without dominating the palate. When selecting provolone, opt for the aged variety, typically aged for a minimum of 6 months, as it offers a more robust flavor profile. The cheese should be thinly sliced or grated to ensure even distribution and a consistent melt. A ratio of 2-3 ounces of provolone per 4-ounce portion of steak is ideal, striking the perfect balance between cheesy indulgence and meatiness.
In the debate of cheese choices for a Philly cheesesteak, provolone's superiority becomes evident when compared to its contenders. American cheese, while popular, often lacks the complexity to elevate the sandwich, resulting in a one-dimensional flavor profile. Cheez Whiz, another Philadelphia favorite, offers a creamy texture but can overpower the delicate balance of flavors. Provolone's ability to enhance without overwhelming is a testament to its status as the traditional choice. Its subtle sharpness cuts through the richness of the steak, providing a nuanced taste experience that has stood the test of time.
For the discerning cheesesteak enthusiast, the use of provolone is non-negotiable. Its historical significance and culinary attributes make it the cornerstone of an authentic Philly cheesesteak. When crafting this sandwich, consider the following: source high-quality provolone from specialty cheese shops or Italian delis for the best results. Allow the cheese to come to room temperature before use, ensuring a smoother melt. Finally, resist the urge to over-cheese; the goal is to enhance, not smother, the steak's natural flavors. In the world of Philly cheesesteaks, provolone is not just a cheese; it's a tradition, a flavor enhancer, and the key to a truly authentic experience.
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Cheez Whiz Debate: Cheez Whiz is a Philly staple, but not universally accepted as traditional
Cheez Whiz, that neon-hued, processed cheese product, is as divisive in Philadelphia as the proper pronunciation of "hoagie." While it's a staple at iconic cheesesteak joints like Pat's King of Steaks, where it debuted in the 1960s, its status as the "traditional" cheese for a Philly cheesesteak is hotly contested. Historically, the sandwich emerged in the 1930s with American cheese as the go-to option, valued for its meltability and mild flavor. Cheez Whiz’s rise to prominence came later, embraced by vendors for its ease of use and ability to stay smooth under heat lamps. This timeline alone sparks the debate: is Cheez Whiz an innovation or an imposter?
From a culinary perspective, Cheez Whiz offers a unique sensory experience. Its creamy texture and salty, slightly tangy flavor complement the richness of the steak and the softness of the Amoroso roll. However, purists argue that its processed nature detracts from the sandwich’s authenticity. Provolone, another popular choice, provides a sharper, more complex flavor profile, while American cheese offers a simpler, nostalgic taste. Cheez Whiz, with its unmistakable artificial sheen, sits in a category of its own—a bold statement rather than a subtle enhancement.
The debate isn’t just about taste; it’s also about identity. For many Philadelphians, Cheez Whiz is inseparable from the city’s culinary heritage. It’s the cheese of choice at Pat’s and Geno’s, two of the most famous cheesesteak spots, and has become a symbol of Philly’s blue-collar, no-frills ethos. Yet, critics argue that its widespread adoption overshadows the sandwich’s humble origins. To them, opting for Cheez Whiz is less about tradition and more about commercial convenience.
Practical considerations also play a role. Cheez Whiz’s shelf stability and ease of application make it a favorite among high-volume vendors. For home cooks, however, achieving the same consistency can be tricky. Heating it too quickly or unevenly can lead to a grainy texture. A tip for DIY enthusiasts: warm Cheez Whiz in a double boiler, stirring constantly, to maintain its smooth, pourable consistency. Pair it with thinly sliced ribeye and a toasted roll for a closer approximation of the classic experience.
Ultimately, the Cheez Whiz debate boils down to personal preference and context. Is it traditional? Not in the strictest sense. Is it a Philly staple? Undeniably. Whether you view it as a sacrilege or a stroke of genius, Cheez Whiz has carved out its place in the cheesesteak canon. For those willing to set aside purist notions, it offers a uniquely Philadelphian take on comfort food—unapologetically bold, undeniably divisive, and utterly unforgettable.
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American Cheese Use: American cheese adds creaminess and melts well, a common alternative
American cheese, often maligned by purists, is a surprisingly practical choice for a Philly cheesesteak. Its high moisture content and emulsified texture allow it to melt into a smooth, creamy layer that coats the steak and onions without overwhelming their flavors. This characteristic makes it a reliable option for home cooks and busy sandwich shops alike, ensuring consistent results even under less-than-ideal conditions. Unlike harder cheeses that require precise temperature control, American cheese forgives minor mistakes, making it a go-to for those who prioritize efficiency without sacrificing texture.
When incorporating American cheese into a cheesesteak, consider the ratio carefully. A single slice (approximately 20–25 grams) per sandwich strikes a balance between creaminess and the meat’s natural juices. Overloading the sandwich can lead to a greasy finish, while too little may leave the steak dry. For a more integrated melt, tear the cheese into smaller pieces and distribute them evenly across the steak on the griddle. This technique allows the cheese to meld with the meat and onions, creating a cohesive bite rather than a separated layer.
Critics of American cheese often cite its processed nature, but this very characteristic is what makes it ideal for a cheesesteak. The added stabilizers and sodium citrate ensure it melts uniformly without breaking or clumping, a common issue with natural cheeses. For those concerned about authenticity, opt for a higher-quality American cheese from brands that use real dairy, avoiding overly artificial varieties. This small adjustment preserves the cheese’s functionality while elevating the overall taste.
In the debate between traditionalists and innovators, American cheese stands as a bridge. It honors the cheesesteak’s working-class roots—affordable, accessible, and satisfying—while offering a texture that complements the dish’s signature components. Whether you’re a novice or a seasoned cook, American cheese provides a no-fuss solution that delivers on both creaminess and meltability, proving that sometimes, practicality is the ultimate form of authenticity.
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Regional Variations: Cheese choice varies by location, with preferences differing outside Philadelphia
The classic Philly cheesesteak, born in Philadelphia, traditionally features Cheez Whiz as its iconic cheese topping. This processed cheese sauce, known for its smooth texture and tangy flavor, has become synonymous with the city's signature sandwich. However, as the cheesesteak's popularity spread beyond Philadelphia, regional variations emerged, reflecting local tastes and available ingredients.
In the Midwest, for instance, provolone reigns supreme. This semi-hard Italian cheese, available in two varieties (sweet and sharp), offers a more nuanced flavor profile than Cheez Whiz. Sweet provolone provides a mild, buttery taste, while sharp provolone adds a tangy kick. The cheese's meltability also makes it a practical choice for achieving that coveted cheesy pull without overpowering the steak's flavor.
Some cheesesteak aficionados in the South prefer American cheese. Its mild, creamy flavor and excellent melting qualities complement the richness of the steak and onions. While purists might scoff at this choice, American cheese's accessibility and familiarity make it a popular option in regions where Cheez Whiz is less prevalent.
Interestingly, some West Coast variations incorporate pepper jack cheese, adding a spicy twist to the traditional cheesesteak. This choice reflects the region's penchant for bolder flavors and its embrace of culinary experimentation. The heat from the pepper jack creates a unique contrast to the savory steak and sautéed vegetables.
Ultimately, the cheese choice on a Philly cheesesteak is a matter of personal preference and regional influence. While Cheez Whiz remains the undisputed champion in Philadelphia, provolone, American cheese, and even pepper jack have carved out their own niches in different parts of the country. This diversity highlights the cheesesteak's adaptability and its ability to evolve while retaining its core identity.
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Frequently asked questions
The traditional cheese used on a Philly cheesesteak is Cheez Whiz, a processed cheese sauce.
Yes, other cheeses like provolone (either sharp or mild) and American cheese are also commonly used as alternatives to Cheez Whiz.
Cheez Whiz is popular because it melts smoothly, adds a creamy texture, and has a distinct flavor that complements the steak and onions.
While Cheez Whiz is considered the classic choice, the "correct" cheese is subjective and depends on personal preference. Provolone and American are also widely accepted.
Yes, shredded cheese (like provolone or a cheese blend) can be used, but it may not melt as evenly or smoothly as sliced or processed cheese options.
