Andy Montoya
There are many ways to make a Philly cheesesteak, but which cheese should you use? Some people prefer to use Provolone, while others opt for American cheese or Cheez Whiz. If you like a less sharp flavour, white American cheese is a good option, but if you prefer a more intense flavour, go for sharp yellow American cheese. You can also add spices or herbs to the American cheese sauce, such as garlic powder, paprika or a hint of hot sauce.
| Characteristics | Values |
|---|---|
| Cheese type | American, Provolone, Parmigiano-Reggiano, Cheez Whiz |
| Cheese sauce type | Creamy, thick |
| Cheese sauce ingredients | Butter, milk, garlic powder, paprika, hot sauce, garlic aioli |
| Cheese sauce preparation | Melted into steak and onions, or made separately and poured on top |
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What You'll Learn
- American cheese sauce can be made with either white or yellow American cheese, depending on whether you prefer a less sharp or more intense flavour
- Provolone cheese sauce is another option, which can be combined with Parmigiano-Reggiano to add depth of flavour
- You can also add spices or herbs to your cheese sauce, such as garlic powder, paprika or a hint of hot sauce
- If you're looking for a gourmet option, try a bechamel sauce with shredded aged Provolone and Parmigiano-Reggiano, which will give you the texture of Cheez Whiz
- For a simple homemade cheese sauce, just heat some cheese with butter and milk until soft, then pour it over your cooked meat and onions
American cheese sauce can be made with either white or yellow American cheese, depending on whether you prefer a less sharp or more intense flavour
There are a few different options for the kind of cheese sauce you can use on a Philly cheesesteak. American cheese sauce can be made with either white or yellow American cheese, depending on whether you prefer a less sharp or more intense flavour. White American cheese is less sharp, while sharp yellow American cheese has a more intense flavour. You can also add spices or herbs to this sauce to perfect its taste, such as garlic powder, paprika or a little hot sauce.
Some people prefer to use a combination of aged Provolone and Parmigiano-Reggiano to make a bechamel sauce that has the texture of Cheez Whiz and the flavour of Provolone with the depth of Parmigiano-Reggiano.
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Provolone cheese sauce is another option, which can be combined with Parmigiano-Reggiano to add depth of flavour
Provolone cheese sauce is another option for a Philly cheesesteak, which can be combined with Parmigiano-Reggiano to add depth of flavour. This combination is used by chef Bobby Flay, who adds a bechamel sauce to get the texture of Cheez Whiz.
To make a Philly cheesesteak with this cheese sauce, you'll need to make a creamy cheese sauce for the best texture and flavour. Start by making a bechamel sauce, then add shredded aged Provolone and Parmigiano-Reggiano to the sauce. You can then pour this over your cooked steak and onions.
Bobby Flay also adds caramelised onions, sauteed poblano and Cubano peppers, and sauteed cremini and shiitake mushrooms to his Philly cheesesteak.
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You can also add spices or herbs to your cheese sauce, such as garlic powder, paprika or a hint of hot sauce
There are two main ways to add cheese sauce to a Philly cheesesteak. The first is to melt the cheese into the steak and onions while they are still warm to make a thick, creamy coating. The second is to make a homemade cheese sauce by heating the cheese with some butter and milk until it is soft and then pouring it on top of the cooked onion and meat.
The type of cheese you use is up to you, but the most popular options are American cheese, Provolone, and Cheez Whiz. If you like the taste of less sharp cheese, white American cheese may be used. If you prefer a more intense flavour, go for sharp yellow American cheese.
If you want to make a gourmet Philly cheesesteak, try Bobby Flay's recipe, which includes a Provolone cheese sauce, caramelized onions, sauteed poblano and Cubano peppers, and sauteed cremini and shiitake mushrooms.
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If you're looking for a gourmet option, try a bechamel sauce with shredded aged Provolone and Parmigiano-Reggiano, which will give you the texture of Cheez Whiz
To make the sauce, you'll need to heat the cheese with butter and milk until soft, and then pour it on top of your cooked onion and meat. You can also add spices or herbs to the sauce to perfect its taste – garlic powder, paprika or a hint of hot sauce will add a kick of spiciness.
For the best texture and flavour, make sure to caramelise your onions. This will take around 30 to 40 minutes. Cook thinly sliced Spanish onions in butter and oil until they are golden brown and caramelised.
If you're looking for a more traditional option, Philly cheesesteaks usually include either Provolone, American cheese, or Cheez Whiz. If you like the taste of less sharp cheese, opt for white American cheese. If you prefer a more intense flavour, go for sharp yellow American cheese.
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For a simple homemade cheese sauce, just heat some cheese with butter and milk until soft, then pour it over your cooked meat and onions
There are two main ways to add cheese sauce to a Philly cheesesteak. The first is to melt the cheese into the steak and onions while they are still warm to make a thick, creamy coating. The second is to make a simple homemade cheese sauce by heating cheese with butter and milk until soft, then pouring it over your cooked meat and onions.
Chef Bobby Flay takes a gourmet approach to the Philly cheesesteak by topping thinly sliced strip loin with a Provolone cheese sauce, caramelised onions, sauteed peppers, and mushrooms. To make his cheese sauce, he adds a combination of aged Provolone and Parmigiano-Reggiano to a bechamel sauce to achieve the texture of Cheez Whiz with the flavour of Provolone and the savoury depth of Parmigiano-Reggiano.
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Frequently asked questions
There are two main options: American cheese sauce or Provolone cheese sauce. If you like the taste of less sharp cheese, white American cheese may be used. If you prefer a more intense flavour, go for sharp yellow American cheese. For a gourmet option, chef Bobby Flay uses a combination of aged Provolone and Parmigiano-Reggiano.
You can melt the cheese into the steak and onions while they are still warm to make a thick, creamy coating. Alternatively, you can make a homemade cheese sauce by heating the cheese with some butter and milk until it is soft and then pouring it on top of your cooked onion and meat.
Chef Bobby Flay makes a bechamel sauce to get the texture of Cheez Whiz and adds shredded aged Provolone and Parmigiano-Reggiano for depth of flavour.
