Andy Montoya
Tony Luke's cheesesteaks are an iconic part of Philadelphia's culinary culture. The Philly cheesesteak is a sandwich with a rich history, and Tony Luke's has played a significant role in its fame. When it comes to the cheese in their famous cheesesteaks, Tony Luke's offers customers a choice between American cheese, provolone, and Kraft Cheez Whiz. While some may prefer the traditional cheesesteak with Cheez Whiz, Tony Luke Jr. himself has stated that American, sharp, and mild provolone are acceptable alternatives. However, he has warned against using Swiss cheese. The choice of cheese, along with the thinly sliced rib-eye steak and caramelized onions, contributes to the unique taste of Tony Luke's cheesesteaks, making them a beloved classic that can now be enjoyed nationwide.
| Characteristics | Values |
|---|---|
| Type of cheese | American, sharp and mild provolone, or Kraft Cheez Whiz |
| Consistency | Melted |
| Amount | Should be enough to achieve the "right amount of melt" |
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What You'll Learn
Tony Luke's uses Cheese Whiz
Tony Luke's has become a popular destination for Philly cheesesteaks, and they have shared tips on how to recreate their sandwiches at home. They recommend using Cheese Whiz for an authentic Philly experience, but also suggest that American, sharp, and mild provolone are acceptable alternatives. However, they advise against using Swiss cheese.
Tony Luke's emphasizes that the meat should be cooked on low heat to retain moisture and that it should be sliced very thin. They also suggest adding the cheese just before the meat is done cooking to achieve the right amount of melt. For the bread, they recommend using Italian bread or a French baguette instead of wheat, rye, or white bread.
Tony Luke's has expanded its offerings to include frozen cheesesteaks, allowing customers to enjoy their iconic sandwiches from the comfort of their homes. The frozen sandwiches are prepared with the same ingredients and can be easily baked in the oven, delivering the same taste as their in-store counterparts.
So, whether you're dining at a Tony Luke's shop or enjoying their frozen cheesesteaks at home, you can expect a delicious Philly cheesesteak experience, complete with the signature Cheese Whiz.
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Alternatives include American, mild or sharp Provolone
Tony Luke's cheesesteaks are famous for their unique taste and texture. While the cheesesteaks are usually topped with Cheez Whiz, Tony Luke Jr. has stated that American, mild or sharp Provolone can be used as alternatives. These cheeses offer a similar melt and flavour profile to the original sandwich.
American cheese is a popular choice for cheesesteaks, as seen on the TV show "Throwdown!" with Bobby Flay, where Adam Richman chose American cheese for his sandwich. It has a creamy texture and a mild, salty flavour that melts well and complements the steak.
Mild Provolone is another option, offering a slightly stronger flavour than American cheese, with a hint of tanginess. It has a creamy texture and a good melting point, making it ideal for sandwiches. Sharp Provolone, on the other hand, has a more robust and pungent flavour with a longer ageing process. It adds a more intense tanginess to the cheesesteak, providing a unique twist to the classic sandwich.
These alternative cheeses offer variety to the traditional Cheez Whiz topping, allowing customers to customise their cheesesteaks to their taste preferences. Whether it's the mildness of American cheese or the tanginess of Provolone, these cheeses create a delicious and satisfying sandwich experience.
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Never use Swiss cheese
Tony Luke's is a sandwich shop that specializes in Philadelphia favorites, including cheesesteaks, roast pork sandwiches, and chicken cutlets. Their cheesesteaks are made with 100% ribeye steak and genuine Philly bread. Tony Luke Jr. has shared tips for cooking cheesesteaks, including cooking the meat on low heat to retain moisture, using Italian or French bread instead of wheat, rye, or white bread, and adding the cheese right before the meat is done cooking to achieve the right amount of melt. While he only uses Cheese Whiz, he says that American, sharp, and mild provolone are acceptable alternatives, but never Swiss cheese.
Swiss cheese, or Emmental, is a type of cheese known for its holes and mild flavor. While some people enjoy Swiss cheese, others find it unappetizing due to its texture, flavor, or the fact that it is mass-produced. Some people also report experiencing negative physical reactions, such as vomiting, after consuming Swiss cheese, which could be due to histamine sensitivity, acidity, or an allergy to specific bacteria or fermentation products used in its production.
Swiss cheese has a high acid content, which may contribute to its strong flavor and texture. It is also high in sodium and fat, which can be unappealing to those watching their salt or fat intake. Additionally, Swiss cheese is often mass-produced, which can result in a lower quality product compared to other types of cheese.
When it comes to creating the perfect cheesesteak, the choice of cheese is crucial. Swiss cheese, with its strong flavor and high acid content, can overwhelm the other ingredients in a cheesesteak sandwich. It may also not melt as well as other cheeses, affecting the texture and overall enjoyment of the sandwich. Therefore, it is recommended to avoid using Swiss cheese in cheesesteaks and opt for alternatives such as Cheese Whiz or provolone.
In conclusion, while Swiss cheese has its place in certain dishes, it is not suitable for cheesesteaks. By avoiding Swiss cheese and following Tony Luke's tips, you can create an authentic and delicious Philly cheesesteak at home.
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Tony Luke's uses thin-cut 100% USDA rib-eye steak
Tony Luke's cheesesteaks are made with thin-cut 100% USDA rib-eye steak. The meat is sliced razor-thin, which is characteristic of a true Philly cheesesteak. To achieve this cut at home, Tony Luke Jr. recommends placing the meat in the freezer for a short time before slicing. This firms up the meat, making it easier to cut thin slices. The rib-eye steak is cooked to order and served on freshly baked in-house bread.
Tony Luke's only uses beef with no fillers, antibiotics, or steroids. The steak is cooked on low heat to retain moisture and should remain moist throughout the cooking process with a gray tinge. Tony Luke Jr. warns against cooking the meat on too high a heat, as this will cause it to toughen.
The cheesesteak is then topped with a choice of American cheese, provolone, or Kraft Cheez Whiz. The cheese is added right before the meat is done cooking to achieve the right amount of melt. While Tony Luke Jr. only uses Cheese Whiz on his sandwiches, he notes that American, sharp, and mild provolone are acceptable alternatives.
Tony Luke's offers a fully immersive South Philly cheesesteak experience, recommending that the sandwich is eaten by hand and enjoyed for its messiness and juicy flavour.
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The steak is hormone and steroid-free
Tony Luke's cheesesteaks are made with 100% ribeye steak that contains no fillers, antibiotics, hormones, or steroids. The meat is sliced razor-thin and cooked on low heat to retain moisture. Tony Luke Jr. himself recommends never eating it with a knife and fork, as it is meant to be a juicy, messy sandwich.
Tony Luke's offers frozen cheesesteaks that can be shipped anywhere in the US, so that customers can enjoy the iconic Philly sandwich from the comfort of their homes. The steaks are prepared fresh and then frozen, so that they taste just like the ones served in the restaurant.
Tony Luke's cheesesteaks are made with only the finest ingredients, including authentic cuts of meat, perfect hoagie rolls, and Cheez Whiz. The meat is sourced from butchers who cut the ribeye thin, and the rolls are genuine Philly bread, hand-spun and baked in Philadelphia.
Tony Luke Jr. has shared several tips for cooking the perfect cheesesteak. He recommends using a nice Italian bread or a French baguette instead of wheat, rye, or white bread. While he uses Cheese Whiz, he says that American, sharp, and mild provolone are acceptable alternatives. He also suggests adding freshly fried white or yellow onions for extra flavor.
Tony Luke's cheesesteaks are an iconic part of Philly culture, and the company has spent a lot of time researching and developing ways to bring this delicious sandwich to customers across the nation. The steaks are carefully prepared and frozen so that they retain the same great taste as the ones served in the South Philly shop.
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Frequently asked questions
Tony Luke's cheesesteaks are topped with a choice of American cheese, provolone, or Kraft Cheez Whiz. While he only uses Cheese Whiz on his sandwiches, he says that American, sharp, and mild provolone can be acceptable alternatives.
Tony Luke uses Italian bread or a French baguette for his cheesesteaks. He recommends never using wheat, rye, or white bread.
Tony Luke uses thin-cut 100% USDA certified Black Angus rib-eye steak for his cheesesteaks. The meat is hormone and steroid-free.
