What Cheese Is Best for a Philly Cheesesteak?
The best cheese for a Philly cheesesteak is a matter of passionate debate, but ultimately, the most authentic and satisfying options are provolone for its clean flavor and superior melt, or Cheese Whiz for its nostalgic, unctuous, and decidedly Philadelphia experience.
A Cheesesteak Primer: Beyond the Bread and Beef
The Philly cheesesteak isn’t just a sandwich; it’s a cultural icon, a symbol of Philadelphia itself. While ribeye steak (thinly sliced, of course) and a sturdy roll are fundamental, the cheese is arguably what elevates it from a simple steak sandwich to a true cheesesteak. Selecting the right cheese is crucial for achieving that authentic Philly flavor and texture. The interplay between the melted cheese, the savory steak, and the hearty roll is where the magic happens.
The Contenders: Weighing the Options
Not all cheeses are created equal, especially when it comes to the rigors of cheesesteak perfection. The ideal cheese should melt readily, coat the steak evenly, and contribute a distinct flavor without overpowering the other components. Here’s a look at the top contenders:
Provolone: This Italian cheese is a classic choice. Its mild, slightly tangy flavor complements the beef without being overpowering. Crucially, it melts beautifully into a smooth, creamy sauce-like consistency.
Cheese Whiz: While it might sound unconventional to the uninitiated, Cheese Whiz is a Philly favorite. It offers a unique, processed-cheese flavor that’s undeniably nostalgic and provides an unparalleled gooey texture.
American Cheese: A common choice, American cheese melts well, but its flavor is often considered bland compared to provolone or the distinct tang of Cheese Whiz.
Cooper Sharp: Increasingly popular, Cooper Sharp is a processed cheese but offers a sharper, more complex flavor than standard American cheese. It also boasts excellent meltability.
The Melting Point: Why It Matters
The ability to melt smoothly and evenly is paramount. A cheese that doesn’t melt properly will result in a lumpy, separated mess, detracting significantly from the overall experience. Cheeses with high moisture content or certain protein structures tend to melt more readily and evenly.
The Flavor Profile: Striking a Balance
The cheese’s flavor should complement the beef, not compete with it. A cheese that’s too strong or overpowering will mask the savory richness of the steak. Ideally, the cheese should add a creamy, slightly tangy counterpoint to the meat’s flavor.
The Texture Equation: Gooey Goodness
Texture is just as important as flavor. The ideal cheese for a Philly cheesesteak should be gooey, stretchy, and coat the steak evenly. It should bind the meat together, creating a cohesive and satisfying bite.
Preparation Techniques: Mastering the Melt
Achieving the perfect melt requires proper technique. Here are a few tips:
Pre-heat the griddle: Ensure the griddle is hot enough to quickly melt the cheese without overcooking the steak.
Chop the cheese: Roughly chopping or shredding the cheese before adding it to the steak allows it to melt more evenly.
Pile and flip: Pile the cheese on top of the chopped steak and use a spatula to flip the steak and cheese mixture repeatedly, ensuring the cheese is distributed evenly.
Drape and melt: Alternatively, drape sliced cheese over the steak towards the end of cooking and allow it to melt slowly under a cover or with a gentle steam.
A Head-to-Head Comparison
Here’s a simple table comparing the top cheese choices:
| Cheese | Flavor | Meltability | Texture | Authenticity |
|---|---|---|---|---|
| Provolone | Mild, slightly tangy | Excellent | Smooth, creamy | High |
| Cheese Whiz | Distinct, processed | Excellent | Gooey, unctuous | Highest |
| American Cheese | Bland | Good | Smooth, somewhat bland | Medium |
| Cooper Sharp | Sharp, tangy | Very Good | Smooth, slightly sharp | Low-Medium |
Beyond the Basics: Experimentation and Personal Preference
While provolone and Cheese Whiz are the most authentic choices, don’t be afraid to experiment and find your personal favorite. Some people enjoy the sharpness of cheddar, while others prefer the nutty flavor of Gruyère. The key is to choose a cheese that melts well, complements the steak, and satisfies your palate.
Frequently Asked Questions (FAQs)
Why is Cheese Whiz considered authentic if it’s processed cheese?
While it might seem counterintuitive, Cheese Whiz became popular in Philadelphia cheesesteak shops in the mid-20th century, offering a quick and consistent way to add cheesy flavor and a distinctive texture. Its ubiquity and long-standing presence on Philly cheesesteaks have cemented its place in the city’s culinary culture, making it a nostalgic and authentic choice for many.
Can I use pre-shredded cheese for a Philly cheesesteak?
While convenient, pre-shredded cheese often contains cellulose or other anti-caking agents that can inhibit melting. Freshly grated or chopped cheese will always melt more smoothly and evenly, resulting in a superior texture and flavor.
What about other types of provolone, like sharp provolone?
Sharp provolone has a more pronounced, aged flavor that can be too overpowering for some palates. While some enjoy it, mild provolone is generally preferred for its balanced flavor profile that complements the steak without overwhelming it.
Is there a vegan cheese option that works well for cheesesteaks?
The vegan cheese market is constantly evolving, and there are several brands that offer dairy-free cheeses that melt reasonably well. Look for options that are specifically designed for melting, such as those made from cashew or tapioca starch. Experiment to find one that suits your taste preferences.
What’s the difference between “wit” and “wit-out” when ordering a cheesesteak?
“Wit” refers to onions. Ordering a cheesesteak “wit” means you want it with fried onions. “Wit-out” means you want it without onions. This is a classic Philly cheesesteak ordering nuance that all cheesesteak enthusiasts should know.
How does the type of roll affect the cheesesteak experience?
The roll is just as important as the cheese and steak. It should be sturdy enough to hold the filling without falling apart, but also soft enough to provide a pleasant chew. Amoroso’s rolls are a popular choice in Philadelphia, known for their texture and flavor.
Can I use different cuts of beef for a cheesesteak?
While ribeye is the traditional choice, other cuts like top round or sirloin can be used. However, ribeye is preferred because of its marbling, which provides flavor and tenderness. Regardless of the cut, it’s crucial to slice the beef very thinly for optimal texture.
What are some common cheesesteak toppings besides onions?
While onions are the most common topping, other popular additions include peppers (bell peppers, hot peppers), mushrooms, and pizza sauce (creating a “pizza steak”). Experiment to find your favorite combination.
Is it okay to add ketchup or mayonnaise to a cheesesteak?
Purists may frown upon it, but ultimately, it’s a matter of personal preference. However, adding ketchup or mayonnaise is not considered traditional and can alter the flavor profile of the sandwich significantly.
How can I replicate the cheesesteak experience at home if I can’t get Amoroso’s rolls?
Look for rolls that are similar in texture and structure to Amoroso’s. A good Italian roll that’s slightly crusty on the outside and soft on the inside is a good substitute. You can also try baking your own rolls for a truly authentic experience.
What are the best cheesesteak shops in Philadelphia?
This is a subjective question, but some of the most well-known and highly regarded cheesesteak shops in Philadelphia include Pat’s King of Steaks, Geno’s Steaks, and Jim’s Steaks. Each has its own unique style and loyal following.
How important is the cheese sauce consistency when using Cheese Whiz?
The cheese sauce consistency is extremely important! Ideally, Cheese Whiz should be heated to a smooth, pourable consistency that coats the steak evenly. Avoid overheating it, as this can cause it to separate and become grainy. A gentle simmer is often the best approach.