Andy Montoya
The quintessential Philly cheesesteak, a beloved sandwich originating from Philadelphia, has sparked debates over its authentic ingredients, particularly the choice of cheese. Traditionally, the original cheese on a Philly cheesesteak is Cheez Whiz, a processed cheese sauce introduced in the 1950s by Pat Olivieri, the inventor of the cheesesteak. While other cheeses like provolone and American have gained popularity, Cheez Whiz remains the iconic and preferred option for many purists, as it perfectly complements the thinly sliced steak and soft roll, creating the classic, gooey texture that defines this iconic dish.
| Characteristics | Values |
|---|---|
| Original Cheese | Cheez Whiz |
| Reason for Choice | Preferred for its meltability and ability to blend well with other flavors |
| **Historical Significance | Introduced in the 1960s as the go-to cheese by Pat's King of Steaks |
| Texture | Smooth, creamy, and easy to spread |
| Flavor Profile | Mild, slightly tangy, and savory |
| Popularity | Widely considered the "original" and most authentic choice |
| Alternatives | Provolone and American cheese are also commonly used, but not original |
| Regional Preference | Cheez Whiz is strongly associated with Philadelphia cheesesteaks |
| Availability | Widely available in canned or jarred form |
| Cultural Impact | Iconic in Philadelphia's culinary identity |
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What You'll Learn
- Provolone's Role: Traditionally, provolone cheese is the classic choice for an authentic Philly cheesesteak
- American Cheese Variant: Some prefer American cheese for its creamy melt and mild flavor
- Cheese Whiz Debate: Cheese Whiz is a popular, though non-traditional, option in Philadelphia
- Regional Variations: Different areas may use local cheeses, but provolone remains the original
- Historical Origins: Provolone was the cheese used when the cheesesteak was first created
Provolone's Role: Traditionally, provolone cheese is the classic choice for an authentic Philly cheesesteak
Provolone cheese stands as the quintessential choice for an authentic Philly cheesesteak, a tradition rooted in the sandwich’s origins. Its mild, slightly smoky flavor complements the rich, savory notes of the thinly sliced steak without overpowering it. Unlike sharper cheeses, provolone melts smoothly, creating a cohesive texture that binds the meat and onions together. This harmony is why provolone has remained the go-to option in Philadelphia’s iconic cheesesteak shops, such as Pat’s King of Steaks and Geno’s Steaks, since the sandwich’s inception in the 1930s.
When crafting a Philly cheesesteak, the type of provolone matters. Sharp provolone, aged longer for a more pronounced flavor, is often preferred for its depth. However, mild provolone works equally well for those seeking a subtler cheese presence. To achieve the perfect melt, thinly slice or grate the provolone and add it to the steak while it’s still on the griddle. This ensures even distribution and a creamy consistency. Avoid pre-shredded provolone, as it often contains anti-caking agents that hinder melting.
The debate between provolone and other cheeses, like Cheez Whiz or American, highlights provolone’s unique role. While Cheez Whiz offers a creamy, processed texture and American provides a milder, saltier profile, provolone strikes a balance between natural flavor and meltability. It’s the choice for purists who value authenticity over trendiness. For a true Philly experience, pair provolone with thinly sliced ribeye, caramelized onions, and a soft Amoroso roll—no substitutions needed.
Incorporating provolone into your cheesesteak isn’t just about tradition; it’s about elevating the sandwich’s overall quality. Its versatility allows it to adapt to variations, such as adding peppers or mushrooms, without losing its identity. For home cooks, experimenting with different provolone brands can yield nuanced results. Look for high-moisture provolone for the best melt, and always add the cheese toward the end of cooking to preserve its texture. Provolone’s role in the Philly cheesesteak is undeniable—it’s the classic choice that continues to define the sandwich’s legacy.
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American Cheese Variant: Some prefer American cheese for its creamy melt and mild flavor
American cheese, often overlooked in the gourmet world, holds a special place in the hearts of many Philly cheesesteak enthusiasts. Its appeal lies in its ability to melt into a creamy, velvety consistency that coats the steak and onions without overwhelming their flavors. This mild-mannered cheese acts as a harmonious binder, ensuring every bite is cohesive and satisfying. For those who prioritize texture and subtlety, American cheese is the unsung hero of the cheesesteak.
When crafting a cheesesteak with American cheese, consider the slice-to-steak ratio. Too much cheese can drown the meat, while too little leaves the sandwich dry. Aim for 2–3 slices (about 1.5 ounces) per 8-inch hoagie roll. This balance allows the cheese to melt evenly, creating a silky layer that enhances the overall experience. Pro tip: let the cheese sit at room temperature for 10 minutes before adding it to the griddle—this ensures a smoother melt.
Critics often dismiss American cheese as "plastic" or unrefined, but its processed nature is precisely what makes it ideal for cheesesteaks. The emulsifiers in American cheese prevent it from separating when heated, resulting in a consistent, gooey texture. Compare this to cheddar or provolone, which can clump or harden under high heat. For a no-fuss, reliably creamy melt, American cheese is the practical choice.
Finally, consider the audience. American cheese’s mild flavor and familiar taste make it a crowd-pleaser, especially for younger palates or those new to cheesesteaks. It’s the cheese equivalent of comfort food—unpretentious, approachable, and always satisfying. While purists may argue for provolone or Cheez Whiz, American cheese offers a middle ground that appeals to both tradition and accessibility. In the end, it’s not about being the "original" cheese, but about delivering a cheesesteak that’s undeniably delicious.
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Cheese Whiz Debate: Cheese Whiz is a popular, though non-traditional, option in Philadelphia
The original cheese on a Philly cheesesteak is a topic of much debate, with purists arguing for provolone or American cheese. However, in recent years, Cheese Whiz has emerged as a popular, albeit non-traditional, option in Philadelphia. This bright orange, processed cheese product has become a staple in many cheesesteak shops, sparking a heated discussion among locals and visitors alike. To understand the Cheese Whiz debate, let's delve into its rise in popularity and the factors contributing to its widespread use.
From a practical standpoint, Cheese Whiz offers several advantages over traditional cheese options. Its smooth, creamy texture allows for easy melting and even distribution, ensuring every bite of the cheesesteak is consistently flavorful. Moreover, Cheese Whiz has a longer shelf life and is more cost-effective for high-volume cheesesteak shops. For instance, a 15-ounce can of Cheese Whiz can be heated in a double boiler at 160°F (71°C) and used to top approximately 10-12 cheesesteaks, making it an efficient choice for busy kitchens. To incorporate Cheese Whiz into your cheesesteak, simply heat it to the desired temperature and drizzle it over the thinly sliced steak and sautéed onions.
Despite its practicality, the use of Cheese Whiz remains a contentious issue among cheesesteak enthusiasts. Traditionalists argue that it lacks the authenticity and depth of flavor associated with provolone or American cheese. They claim that Cheese Whiz's processed nature and artificial ingredients detract from the overall quality of the sandwich. In contrast, proponents of Cheese Whiz appreciate its unique taste and texture, often describing it as a nostalgic reminder of childhood lunches or a guilty pleasure. A comparative analysis reveals that while Cheese Whiz may not be the original cheese on a Philly cheesesteak, its popularity and cultural significance cannot be ignored.
To navigate the Cheese Whiz debate, consider the context and purpose of your cheesesteak experience. If you're seeking an authentic, traditional taste, opt for provolone or American cheese. However, if you're looking for a fun, indulgent twist on the classic, Cheese Whiz might be worth trying. Keep in mind that the quality of the cheesesteak also depends on factors like the cut and seasoning of the steak, the freshness of the roll, and the skill of the cook. As a practical tip, when ordering a cheesesteak with Cheese Whiz, ask for it to be applied sparingly to avoid overwhelming the other flavors. By understanding the nuances of the Cheese Whiz debate, you can make an informed decision and appreciate the diverse preferences that contribute to Philadelphia's vibrant food culture.
In the end, the Cheese Whiz debate highlights the evolving nature of culinary traditions and the importance of balancing authenticity with innovation. While it may not be the original cheese on a Philly cheesesteak, Cheese Whiz has carved out a unique niche in the city's food scene. As you explore the world of cheesesteaks, remember that there's no one-size-fits-all answer – the best cheese is ultimately a matter of personal preference. Whether you're a purist or a Cheese Whiz enthusiast, the most important thing is to enjoy the experience and appreciate the rich history and culture behind this iconic sandwich. By embracing the diversity of opinions and flavors, you can fully immerse yourself in the cheesesteak culture and discover new favorites along the way.
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Regional Variations: Different areas may use local cheeses, but provolone remains the original
The Philly cheesesteak, a culinary icon, sparks debates over its authentic cheese. While regional variations abound, provolone stands as the original choice, deeply rooted in the sandwich's history. This sharp, aged cheese melts seamlessly, complementing the savory beef without overpowering it. Its origins trace back to the 1960s when Pat’s King of Steaks and Geno’s Steaks, the pioneers of the cheesesteak, favored provolone for its texture and flavor. This choice wasn’t arbitrary; provolone’s low moisture content ensures the bread remains crisp, a critical factor in the sandwich’s structure.
Beyond Philadelphia, regional adaptations reflect local tastes and availability. In the Midwest, for instance, American cheese often replaces provolone, prized for its creamy melt and mild flavor. This substitution caters to a preference for familiarity, as American cheese is a staple in many households. Similarly, in the Southwest, pepper jack cheese adds a spicy kick, aligning with the region’s love for bold flavors. These variations, while diverging from the original, highlight the cheesesteak’s adaptability to diverse palates.
However, purists argue that straying from provolone dilutes the authenticity of the Philly cheesesteak. They emphasize that provolone’s tanginess and slight smokiness create a harmonious balance with the thinly sliced steak and sautéed onions. For those seeking to replicate the classic experience, using aged provolone is key—its firmer texture ensures it doesn’t clump or become rubbery when melted. Pairing it with a soft roll and a drizzle of Cheese Wiz (another traditional option) elevates the sandwich to its original glory.
Practical tips for enthusiasts: When crafting a cheesesteak, slice provolone thinly to ensure even melting. If using local cheeses, consider their moisture content to avoid sogginess. For example, if opting for mozzarella, blot excess moisture before adding it to the sandwich. Ultimately, while regional variations offer creative twists, provolone remains the benchmark, a testament to the cheesesteak’s enduring legacy.
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Historical Origins: Provolone was the cheese used when the cheesesteak was first created
The cheesesteak, a culinary icon of Philadelphia, owes its creation to the ingenuity of Pat and Harry Olivieri in the 1930s. Legend has it that they initially sold chopped steak sandwiches from a humble hot dog cart, but it wasn’t until a cab driver suggested adding cheese that the cheesesteak was born. The cheese they chose? Provolone. This Italian cheese, with its sharp, smoky flavor and excellent melting qualities, became the original companion to the thinly sliced steak. Its selection was no accident—Provolone’s ability to complement the meat without overpowering it made it the ideal choice for this now-legendary sandwich.
From a culinary perspective, Provolone’s role in the cheesesteak’s origins highlights the importance of balance in flavor profiles. Unlike American cheese, which is often used today for its creamy texture, Provolone adds a depth that enhances the steak’s natural taste. Its semi-hard consistency allows it to melt evenly without becoming greasy, a crucial factor in maintaining the sandwich’s structural integrity. For those recreating the original cheesesteak, using Provolone is not just a nod to history but a practical choice for achieving the authentic flavor and texture intended by the Olivieri brothers.
To truly replicate the original cheesesteak, consider the following steps: Start with thinly sliced ribeye, cooked on a hot griddle until just browned. Layer the steak on a hoagie roll, then top with slices of Provolone. Allow the cheese to melt slightly under the residual heat of the meat, or briefly place the sandwich under a broiler. Avoid overloading the sandwich with additional toppings; the focus should remain on the steak and cheese. This minimalist approach honors the dish’s historical roots and ensures the Provolone’s distinct flavor shines through.
While American and Cheez Whiz have become popular alternatives, purists argue that Provolone remains the only cheese that preserves the cheesesteak’s original identity. Its use reflects the sandwich’s Italian-American heritage, as Provolone is a staple in Italian cuisine. For those seeking authenticity, sticking to Provolone is not just a matter of taste but a way to connect with the cheesesteak’s cultural and historical origins. It’s a reminder that sometimes, the original recipe is the best recipe.
In conclusion, Provolone’s role as the original cheese on the Philly cheesesteak is more than a historical footnote—it’s a testament to the sandwich’s enduring legacy. By choosing Provolone, you’re not just making a sandwich; you’re honoring a tradition that has stood the test of time. Whether you’re a chef, a food enthusiast, or simply someone craving a taste of history, using Provolone is the key to experiencing the cheesesteak as it was first intended.
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Frequently asked questions
The original cheese traditionally used on a Philly cheesesteak is Cheez Whiz, a processed cheese sauce.
Cheez Whiz became the go-to cheese in the 1960s when Pat Olivieri, the inventor of the cheesesteak, started using it at his restaurant, Pat’s King of Steaks.
Yes, while Cheez Whiz is the original, provolone (especially sharp provolone) and American cheese are also popular alternatives.
While Cheez Whiz remains a classic choice, provolone has gained popularity, especially among locals, for its sharper flavor and better melt.
While Cheez Whiz, provolone, and American are the traditional options, there’s no strict rule. However, using non-traditional cheeses may deviate from the authentic Philly cheesesteak experience.
