Cheese Whiz: The Ultimate Cheesy Steak Experience

The Philly Cheesesteak is one of America's most iconic sandwiches, but what kind of cheese should you use? The classic combination is a hoagie bun loaded with griddled, chopped ribeye steak and onions, and topped with either Provolone or Cheez Whiz. However, there are many other options to choose from, including American cheese, cheddar, blue cheese, and even truffled Brie. While the traditional cheesesteak is served on an Amoroso roll, a hoagie roll can also be used if you can't get your hands on the original. So, whether you're a purist or like to experiment, there's a cheese out there that will take your Philly Cheesesteak to the next level.

Provolone vs Cheez Whiz

The great Philly cheesesteak debate: Provolone vs Cheez Whiz. Both have their pros and cons, and both have their loyal fans. So, what's the difference?

Provolone

Provolone is a cow's milk cheese, with a mild flavour and pale colour. It is a legitimate Italian cheese, and some claim it was the first cheese used on the Philly cheesesteak. It is a popular alternative to Cheez Whiz, and some prefer it because it is a 'real' cheese. However, it does require heat to reach the ideal melty state, and some dislike its aroma of butyric acid.

Cheez Whiz

Cheez Whiz is a processed cheese product, with a distinctive bright orange-yellow colour. It is smooth and spreadable, and comes ready to use straight from the container, with no need for melting. It is the most famous cheese option for a Philly cheesesteak, and is loved for its strong flavour and the messiness it brings to the sandwich. However, it is not a natural product, and some are put off by its artificial ingredients and chemical production.

So, which is best?

It seems there is no clear winner in the battle of Provolone vs Cheez Whiz. Both have their place in the history of the Philly cheesesteak, and both have their passionate supporters. Ultimately, it comes down to personal preference.

The best alternatives to provolone

While provolone is a popular choice for a Philly cheesesteak, it is not the only option. Here are some alternative cheeses that you could use:

• Truffled Brie: Tenaya Darlington, aka Madame Fromage, recommends this indulgent option, which pairs well with the meaty flavours and onions in a Philly cheesesteak.
• Cheddar: A step up from processed American cheese, and a good option for those looking to go upscale.
• Raclette: A washed rind melter, which has a naturally gooey texture, similar to Cheez Whiz.
• Blue Cheese: The sharpness of a blue cheese pairs well with the rich umami flavours of the beef in a Philly cheesesteak.
• Cooper Sharp: A Philadelphia-based cheese brand with New York roots, Cooper Sharp is an upgraded version of Kraft singles that melts well and is perfect for cheesesteaks.
• Mozzarella: While hard cheese doesn't melt as well, a nice pizza cheese can kick a Philly cheesesteak up a notch.
• American Cheese: This can act as the "glue" of the sandwich, holding all the ingredients together.
• Cheese Whiz: While not a cheese per se, this shelf-stable cheese product is a common choice for Philly cheesesteaks and can be used in combination with provolone.

The importance of the roll

The roll is the foundation of a cheesesteak sandwich. It holds all the ingredients together, both literally and metaphorically. Without a good roll, the sandwich falls apart, and the dining experience is diminished.

The roll should be a long, crispy roll, similar to a sub, but with a very specific texture and chewiness. It needs to be able to withstand the weight and moisture of the ingredients without becoming soggy or falling apart. This is why a good roll is so important—it needs to be sturdy yet soft, with a crispy exterior.

One of the most commonly mentioned rolls for an authentic Philly cheesesteak is the Amoroso roll, which is hard to find outside of Philadelphia. However, a hoagie roll is a suitable substitute and is often used as an alternative. Hoagie rolls are long, crispy, and able to contain the generous fillings of a cheesesteak sandwich without becoming overwhelmed.

Toasting the roll is also an important step in preparing a cheesesteak. It adds a layer of warmth and crispiness to the sandwich, enhancing the overall taste and texture. The roll is buttered and toasted in the oven until lightly golden, creating a barrier that prevents the bread from becoming soggy when the steak, onions, and peppers are added.

The roll is the unsung hero of the Philly cheesesteak, providing structure, texture, and flavour. It is the vessel that brings together all the ingredients, creating a harmonious bite that has made the Philly cheesesteak one of America's iconic sandwiches. Without the right roll, the sandwich loses its authenticity and appeal.

How to melt provolone

Provolone is a popular choice of cheese for a Philly Cheesesteak sandwich. The classic sandwich, which originated in Philadelphia, is made with thinly-sliced rib-eye steak and onions in a long, crispy roll. While there is debate about the type of cheese that should be used, provolone is considered one of the three authentic options, along with Cheese Whiz and American cheese.

There are several ways to melt provolone cheese, with the cheese commonly served as part of an appetizer or alongside steak. Here are some methods for melting provolone:

Melting Provolone in a Skillet

Provolone can be melted in a skillet to create a crispy crust and a gooey texture. To do this, you will need:

• A cast-iron skillet, lightly coated with vegetable, canola, or another type of oil
• A 1-inch thick slice of provolone cheese (a cylinder of cheese that is 6-7 inches high and 4-5 inches in diameter)
• Toppings of your choice (optional)

• Preheat your oven's broiler with the oven rack placed about 6-8 inches from the heat source.
• Place the skillet on the stovetop over medium-high heat and let it heat up.
• Put the provolone slice into the skillet and reduce the heat to medium.
• Cook until the bottom of the cheese melts and starts to crisp and bubble.
• Transfer the skillet to the oven and broil until the cheese is fully melted and golden.
• If desired, add toppings and serve immediately with toasted bread or baguette slices.

Melting Provolone in a Sauce

Provolone can also be melted into a sauce, which can be served over steak sandwiches or used in dishes like baked mac and cheese. Here is a basic recipe for a smoked provolone cheese sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 8 ounces of shredded or torn smoked provolone cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Milk, as needed

• Melt the butter in a medium saucepan over medium-low heat.
• Add the flour and whisk, cooking the mixture for 2-3 minutes to get rid of the 'floury' taste.
• Add milk, salt, and pepper, and stir to combine.
• Gradually add the cheese, stirring constantly, until you have a smooth mixture.
• Note that aged provolone may be too dry for this method, and shredded cheese will melt more easily.

Enjoy your melted provolone!

The history of the cheesesteak

The cheesesteak, also known as the Philly cheesesteak, is a sandwich that originated in Philadelphia, Pennsylvania. It is a regional fast-food item that has gained popularity across the United States and worldwide. The basic components of a cheesesteak are thinly sliced beefsteak, onions, cheese, and a long hoagie roll.

The exact origins of the cheesesteak are debated, but it is often credited to brothers Pat and Harry Olivieri, who ran a hot dog stand in South Philadelphia in the early 1930s. According to the story, the brothers created a new sandwich with grilled beef and onions on a roll. A cab driver tried the sandwich and suggested they sell it at their stand. The brothers began selling these steak sandwiches, which quickly gained popularity. Pat eventually opened his own restaurant, Pat's King of Steaks, which still operates today.

The original sandwich did not include cheese. It is believed that a manager at Pat's restaurant, "Cocky Joe" Lorenza, first added provolone cheese to the sandwich in the 1940s or 1950s. The addition of cheese to the sandwich caught on, and soon it became common practice to order a steak sandwich with cheese.

Over the years, the cheesesteak has evolved, and different variations have emerged. In the 1960s, another popular cheesesteak restaurant, Geno's, opened across the street from Pat's, sparking a friendly rivalry. Other restaurants began offering their own twists on the original recipe, adding new ingredients and flavours. Cheesesteaks have become a staple at restaurants, food carts, and even high-end dining establishments in Philadelphia and beyond.

While provolone was reportedly the first cheese used on cheesesteaks, other types of cheese have gained popularity, including Cheez Whiz, a processed cheese spread, and American cheese. The choice of cheese remains a debated topic among cheesesteak enthusiasts, with some preferring the traditional provolone, while others opt for the creaminess of Cheez Whiz or the meltability of American cheese.

Frequently asked questions