Philly Cheesesteak: The Perfect Cheese Combination

The Philly Cheesesteak is a sandwich with a lot of history and a lot of variations. The original, created in the early 20th century, is said to have been made with just steak, onions and either Provolone or Cheez Whiz. However, some people add bell peppers, mushrooms and even a splash of pizza sauce. The key to a great Philly Cheesesteak is thinly sliced beef—usually ribeye—and melty, gooey cheese.

Provolone is the most popular cheese for Philly Cheesesteaks

Provolone: The Most Popular Cheese for Philly Cheesesteaks

Philly Cheesesteaks are a beloved sandwich, but what makes them so delicious? The answer lies in the combination of tender steak, caramelized onions, and of course, the cheese. While there are a variety of cheeses that can be used, the most popular and traditional choice is provolone.

Provolone is a mild, sharp-tasting cheese that adds a distinctive bite to the Philly Cheesesteak. Its creamy texture melts beautifully over the steak, creating a gooey, mouthwatering delight. The classic Philly Cheesesteak is made with thinly sliced ribeye steak, caramelized onions, and provolone cheese, all stacked together in a hoagie roll.

Preparing the perfect Philly Cheesesteak starts with the steak. The key is to slice the steak as thinly as possible, and freezing it for about 30 minutes beforehand makes this task easier. While ribeye is the preferred choice, other cuts like sirloin or flank steak can also be used.

Once the steak is sliced, it's time to cook the onions until they're soft and caramelized. Then, the steak is seasoned and cooked, and the onions are added back into the mix. Finally, the provolone cheese slices are placed on top, melting into the steak and onions to create a decadent, savory blend.

The choice of bread is also important. Toasting the hoagie rolls beforehand adds a nice crunch, and spreading garlic butter inside enhances the flavor. The result is a warm, hearty sandwich that satisfies any craving.

While provolone is the most popular cheese for Philly Cheesesteaks, some variations use Cheez Whiz, a shelf-stable cheese product, or American cheese. Others might even add a drizzle of Cheez Whiz over the provolone for an extra creamy texture. Ultimately, the beauty of the Philly Cheesesteak is that it can be customized to one's taste, but provolone remains the classic favorite.

Cheez Whiz is also a common choice

Cheez Whiz: A Common Choice for Philly Cheesesteaks

Cheez Whiz is a well-loved option for those looking to indulge in a Philly cheesesteak. This shelf-stable cheese product, sold in jars, offers a unique texture and flavour that has gained it a dedicated following. While some may consider provolone or American cheese as their top picks, Cheez Whiz holds a special place in the hearts of many.

The History of the Cheesesteak Sandwich

The original cheesesteak was crafted by a hot dog cart vendor, Pat Olivieri, in the early 20th century, specifically in the 1930s. The exact details are a matter of debate, but most sources credit Pat & Harry Olivieri as the dynamic duo behind this delicious creation. Today, you can find their restaurant, Pat's King of Steaks, still running strong in Philadelphia.

The Classic Philly Cheesesteak

A traditional Philly cheesesteak consists of thinly shaved steak, typically ribeye or top round, cooked on a griddle. It's then placed in a roll, often an Amoroso roll, and topped with cheese and, sometimes, caramelised onions. The classic cheese choices are provolone and Cheez Whiz, with the former being the more popular option.

Customising Your Cheesesteak

When making a cheesesteak at home, you can get creative and make it your own. While the classic is a delightful option, you might want to experiment with different cheeses, such as using both provolone and Cheez Whiz together. This combination offers the best of both worlds, with the provolone adding a sharper bite and the Cheez Whiz providing a creamy, nacho cheese-like texture.

Additionally, you can add sautéed mushrooms, or even make it a pizza cheesesteak with marinara and mozzarella. The possibilities are endless, and you can tailor your cheesesteak to your taste preferences.

The Key to Great Cheesesteak: Thinly Sliced Beef

One of the essential tips for making a fantastic cheesesteak is to ensure your beef is thinly sliced. This technique allows for faster cooking and helps create a tender, juicy sandwich. To achieve this at home, you can ask your butcher to shave the meat for you, or place the steak in the freezer for about 10-40 minutes before slicing it with a sharp knife.

American cheese is another option

American Cheese: A Tasty Alternative for Your Philly Cheesesteak

When it comes to crafting the perfect Philly cheesesteak, the choice of cheese is critical. While Provolone and Cheez Whiz are the traditional favourites, American cheese emerges as a delicious alternative. Here's why.

The Classic Choice: Provolone and Cheez Whiz

The classic Philly cheesesteak is a symphony of flavours and textures, featuring thinly sliced steak, caramelized onions, and a generous helping of gooey, melted cheese. The two most iconic cheese options for this sandwich are Provolone and Cheez Whiz. Provolone, a mild Italian cheese, adds a sharp bite to the sandwich, while Cheez Whiz, a creamy, shelf-stable cheese product, contributes an almost nacho cheese-like texture.

American Cheese: A Delicious Option

American cheese, with its creamy texture and mild flavour, is a wonderful substitute for the traditional cheeses. Its smooth, buttery consistency ensures that it melts beautifully over the steak, creating a decadent mouthful with each bite. American cheese also has a more subtle flavour, allowing the taste of the steak and onions to shine through. This cheese is an excellent option for those who find the sharpness of Provolone or the creaminess of Cheez Whiz too overpowering.

Customising Your Cheesesteak

At the end of the day, the beauty of making a Philly cheesesteak at home is that you can customise it to your taste. Why not try a combination of cheeses? For instance, you could melt some American cheese over the steak and then drizzle on a bit of Cheez Whiz for a truly indulgent experience. You could even add some sliced green peppers or sautéed mushrooms to the mix for an extra flavour boost.

The Key to a Great Cheesesteak: Thinly Sliced Beef

Regardless of your cheese preference, the key to crafting an exceptional Philly cheesesteak is to ensure your beef is thinly sliced. This technique not only enhances the texture of the sandwich but also ensures that the steak cooks quickly and evenly, retaining its juicy tenderness. To achieve this, consider chilling your steak in the freezer for about 30 minutes to an hour before slicing it against the grain with a sharp knife.

So, the next time you're craving a Philly cheesesteak, remember that while Provolone and Cheez Whiz are the classics, American cheese is another mouthwatering option that can take your sandwich to the next level.

White American cheese is a favourite

The Philly Cheesesteak is a sandwich that originated in Philadelphia, Pennsylvania, and was first created by a hot dog vendor, Pat Olivieri, in the early 20th century. The exact details of its creation are contested, but most credit Pat & Harry Olivieri as the original creators. There are two shops in Philly, Pat's and Geno's, that are in heavy competition across the street from each other.

The classic Philly Cheesesteak consists of thinly shaved steak (usually ribeye or top round) cooked on a griddle, with melted cheese, and often caramelized onions, served on a roll. The roll is typically an Amoroso roll, but as these are hard to find outside of Philadelphia, a hoagie roll is a good substitute.

The beauty of making a Philly Cheesesteak at home is that you can adapt it to your taste. While the classic uses either Provolone or Cheez Whiz, White American cheese is a popular option. Some restaurants in Philadelphia add a Velveeta-like cheese, but Provolone is the most common cheese used.

When making a Philly Cheesesteak, it is important to get the steak thinly sliced. This can be done by asking your butcher or by placing the steak in the freezer for 30-40 minutes before slicing. This will help achieve the desired thin, even slices.

The process of making a Philly Cheesesteak is simple. First, cook the onions and peppers, if using, in a pan until tender. Remove and set aside. Then, cook the steak in the same pan until browned. Add the onions and peppers back into the pan with the steak and add the cheese. Finally, scoop the mixture into a toasted hoagie roll.

White American cheese is a great choice for a Philly Cheesesteak as it melts well, has a mild flavour, and is a practical, tasty option.

Velveeta-like cheese is used in some restaurants

While the classic Philly Cheesesteak is made with either Provolone or Cheez Whiz, some restaurants in Philadelphia use a Velveeta-like cheese.

The Classic Philly Cheesesteak

The Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and cheese. The original cheesesteak was made by a hot dog vendor in the early 20th century, and the exact details are hotly contested. However, most credit Pat & Harry Olivieri as the creators. There are two shops in Philly right across the street from each other that are in heavy competition: Pat's and Geno's.

The Best Cheese for Philly Cheesesteak

The most popular cheese for Philly Cheesesteaks is mild Provolone. Another option is white American cheese. However, some restaurants in Philadelphia add a Velveeta-like cheese.

Pro-Tips for Thinly Slicing Beef

The key to a great Philly Cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes. Cut away any excess fat and silver skin, then use a sharp knife to thinly slice against the grain.

Frequently asked questions