What Kind of Cheese Is on a Philly Cheesesteak?
The quintessential cheese for a Philly cheesesteak is a matter of passionate debate, but the most authentic and widely accepted choice is melted provolone cheese, although Cheese Whiz also holds a significant, if controversial, place in cheesesteak history.
The Cheesesteak Foundation: A Brief History
The Philly cheesesteak, born in the 1930s from the Olivieri brothers’ hot dog stand, has evolved into an iconic culinary symbol of Philadelphia. Its simplicity – thinly sliced ribeye steak and cheese served on a hoagie roll – belies the complexity surrounding its proper preparation and ingredients. This includes, most notably, the crucial question of the cheese.
The Contenders: Provolone, Whiz, and American
While there are variations, three cheeses consistently dominate the Philly cheesesteak landscape:
Provolone: Often considered the most authentic and gourmet option, provolone offers a mild, slightly sharp flavor that complements the richness of the steak. It melts beautifully, creating a satisfyingly gooey texture.
Cheese Whiz: This processed cheese sauce, invented in Philadelphia, is a controversial yet beloved choice. It provides a distinctly salty, tangy flavor and a creamy, almost artificial texture that some find irresistible. Think of it as the guilty pleasure of the cheesesteak world.
American Cheese: A mild and incredibly meltable option, American cheese offers a smooth and creamy texture. While readily available and popular in other sandwiches, it is generally considered a less traditional choice for a Philly cheesesteak.
Here’s a simple table comparing these popular choices:
| Cheese | Flavor Profile | Texture | Authenticity | Meltability |
|---|---|---|---|---|
| Provolone | Mild, slightly sharp | Gooey, stretchy | High | Excellent |
| Cheese Whiz | Salty, tangy | Creamy, artificial | Medium | Excellent |
| American Cheese | Mild, creamy | Smooth, creamy | Low | Excellent |
Provolone’s Reign: Why It’s Often Preferred
Provolone’s popularity stems from its balance of flavor and texture. It doesn’t overpower the steak, allowing the meat’s quality to shine through. Its natural origin also appeals to those seeking a more traditional and less processed experience. Different grades of provolone are also available, from mild to sharp, allowing for customization of the cheesesteak’s flavor profile.
The Whiz Wit/Witout Debate: Embracing the Controversy
No discussion of Philly cheesesteaks is complete without addressing “Whiz Wit,” meaning “Cheese Whiz, with onions.” This seemingly bizarre combination is a cornerstone of Philly cheesesteak culture. For many, the artificial cheesiness of Whiz is an integral part of the experience, a nostalgic flavor that defines the sandwich. To dismiss it is to miss a significant piece of Philly’s culinary identity. It’s often considered a classic choice, even if it is not universally loved.
Beyond the Basics: Less Common Cheese Choices
While provolone, Whiz, and American cheese are the main contenders, other cheeses sometimes appear on cheesesteaks, though they are significantly less common:
- Mozzarella: Offers a mild, milky flavor and a stretchy texture.
- Swiss: Provides a nutty, slightly tangy flavor.
- Cheddar: Adds a sharper, bolder flavor, though it’s rarely used in authentic cheesesteaks.
The use of these cheeses is generally frowned upon by cheesesteak purists.
Achieving Cheesesteak Perfection: Preparation is Key
Regardless of your cheese preference, proper preparation is crucial:
- Thinly sliced steak: The steak should be shaved as thinly as possible for even cooking and optimal flavor absorption.
- Proper melting: The cheese should be fully melted and evenly distributed throughout the steak.
- Good roll: A sturdy, slightly crusty roll is essential for containing the juicy filling.
The Ultimate Cheesesteak Experience: Personal Preference Rules
Ultimately, the best cheese for a Philly cheesesteak is a matter of personal preference. While provolone is often considered the most authentic option, Cheese Whiz holds a special place in the hearts (and stomachs) of many Philadelphians. Experiment with different cheeses to discover your own perfect cheesesteak.
Frequently Asked Questions
What exactly is Cheese Whiz?
Cheese Whiz is a processed cheese sauce invented in Philadelphia. It’s made from a blend of cheese, milk solids, whey, emulsifiers, and artificial coloring. It’s known for its smooth, creamy texture and distinctively tangy, salty flavor.
Why is provolone considered the “authentic” choice?
Provolone’s connection to cheesesteaks likely stems from its Italian-American heritage in Philadelphia. It is a more natural cheese compared to processed options and offers a flavor profile that complements the steak without overpowering it.
Is it wrong to order a cheesesteak with American cheese?
While not traditionally considered a classic choice, ordering a cheesesteak with American cheese is perfectly acceptable. It’s your sandwich! However, be aware that you might raise a few eyebrows among cheesesteak purists.
What does “Wit” and “Without” refer to when ordering?
“Wit” and “Without” refer to onions. Ordering “Whiz Wit” means you want your cheesesteak with Cheese Whiz and onions. Ordering “Whiz Without” means you want Cheese Whiz but no onions.
Can I get a sharp provolone on my cheesesteak?
Yes! Many cheesesteak establishments offer both mild and sharp provolone. Ordering “sharp provolone” will get you a cheesesteak with a more pronounced and tangy cheese flavor. This is considered a more gourmet option.
Does the type of roll matter for a cheesesteak?
Absolutely! A good roll is crucial. It should be sturdy enough to hold the filling without falling apart, and slightly crusty to provide textural contrast. Amoroso’s rolls are a classic and widely recognized brand in Philadelphia.
What are the other common toppings for a cheesesteak?
Besides onions, common toppings include peppers (sweet or hot), mushrooms, and pizza sauce. Some places also offer lettuce and tomato, though these are generally considered non-traditional.
Is there a difference between a “steak” and a “cheesesteak”?
Yes. A “steak” is simply the steak and onions (and sometimes peppers or mushrooms) on the roll without cheese. A “cheesesteak” always includes cheese.
Where can I find the best cheesesteak in Philadelphia?
That’s a highly debated question! Iconic establishments like Geno’s Steaks and Pat’s King of Steaks are famous, but many smaller, local shops offer equally delicious or even superior cheesesteaks. Personal preference plays a big role in this determination.
Can I make a good cheesesteak at home?
Yes, with the right ingredients and technique! Use thinly sliced ribeye, a good roll, and your cheese of choice. Sear the steak quickly over high heat, melt the cheese, and assemble the sandwich. Experimentation is key!
What’s the proper etiquette when ordering a cheesesteak?
Be clear and concise with your order. For example, “One Whiz Wit” or “One provolone without.” Knowing your preference beforehand speeds up the process and shows respect for the cheesesteak maker.
Are there vegetarian or vegan cheesesteak options available?
Yes! Many restaurants now offer vegetarian and vegan cheesesteak options, often using plant-based steak substitutes and vegan cheese alternatives. These can be a delicious option for those avoiding meat and dairy.