What Kind of Cheese Goes on Philly Cheesesteak?
The quintessential Philly cheesesteak is most authentically made with either melted provolone cheese or Cheese Whiz. While provolone offers a classic, savory bite, Cheese Whiz is considered by many locals to be the true, iconic choice for its uniquely creamy and undeniably cheesy flavor.
A Brief History of the Philly Cheesesteak
The Philly cheesesteak, a culinary icon synonymous with Philadelphia, has a fascinating history rooted in humble beginnings. In the early 1930s, brothers Pat and Harry Olivieri, operating a hot dog stand near the Italian Market, sought a change of pace. Legend has it they grilled beef and placed it on an Italian roll, initially for themselves. A cab driver noticed and requested one, and soon the sandwich became a hit. Cheese wasn’t added until later, a detail often attributed to a customer suggestion. This creation marked the birth of the “steak sandwich,” which would eventually evolve into the cheesesteak we know and love today. The debate over the “correct” cheese has raged almost as long as the sandwich has existed.
The Contenders: Provolone vs. Cheese Whiz
The battle for cheesesteak supremacy often boils down to the cheese. Provolone and Cheese Whiz represent distinct experiences.
Provolone: A semi-hard Italian cheese, provolone offers a nuanced flavor profile that ranges from mild to sharp, depending on the aging process. It melts well, creating a stringy, cheesy pull that many find appealing. For cheesesteaks, provolone provides a classic, slightly more sophisticated taste.
Cheese Whiz: This processed cheese sauce, invented in the early 20th century, delivers an intensely cheesy and undeniably artificial flavor. Its creamy texture and rapid melting point make it exceptionally convenient for cheesesteaks. For many Philadelphians, Cheese Whiz is the nostalgic and authentic choice.
Other cheeses, like American and mozzarella, occasionally find their way onto cheesesteaks, but they are generally considered less traditional and often result in a less authentic experience.
Why Provolone Remains a Popular Choice
Provolone’s enduring popularity on cheesesteaks can be attributed to several factors:
- Flavor Profile: Provolone offers a savory, slightly tangy flavor that complements the beef without overpowering it. Its subtle sharpness adds complexity.
- Texture: The cheese melts smoothly, creating a pleasant stringy texture that enhances the eating experience.
- Availability: Provolone is widely available in most grocery stores, making it an easily accessible option for home cooks.
- Perceived Authenticity (Paradoxically): Although Cheese Whiz is considered the most authentic by many locals, provolone is sometimes seen as a higher-quality option that still stays true to the spirit of the cheesesteak.
The Allure of Cheese Whiz: Nostalgia and Texture
While often derided by cheese purists, Cheese Whiz holds a special place in the hearts (and stomachs) of many cheesesteak aficionados.
- Nostalgia: For generations of Philadelphians, Cheese Whiz is intrinsically linked to memories of enjoying cheesesteaks from local shops. It represents a comforting and familiar taste.
- Texture: The creamy, almost liquid texture of Cheese Whiz perfectly coats the beef and bun, creating a unified and satisfying mouthfeel.
- Convenience: Cheese Whiz melts quickly and evenly, ensuring that every bite is filled with cheesy goodness.
- Uniquely Cheesy Flavor: While artificial, the intensely cheesy flavor of Cheese Whiz is undeniably craveable and distinguishes it from other cheese options.
The Art of Ordering: Knowing the Lingo
Ordering a cheesesteak in Philadelphia is more than just placing an order; it’s a cultural experience. Knowing the lingo is crucial.
- “Wit” or “Witout”: This refers to whether you want onions on your cheesesteak. “Wit” means with onions, and “witout” means without onions.
- “Whiz Wit”: The classic order: a cheesesteak with Cheese Whiz and onions.
- “Provolone Witout”: A cheesesteak with provolone and no onions.
Mastering this simple vocabulary will ensure a smooth and authentic ordering experience.
Beyond Provolone and Whiz: Other Cheese Options
While provolone and Cheese Whiz are the most popular and traditional choices, other cheeses occasionally make their way onto cheesesteaks.
| Cheese | Flavor Profile | Texture | Popularity |
|---|---|---|---|
| American | Mild, creamy | Melts easily, smooth | Less Common |
| Mozzarella | Mild, slightly sweet | Stringy when melted | Less Common |
| Sharp Provolone | Strong, tangy | Similar to provolone | Less Common |
| Cooper Sharp | Creamy, slightly sharp | Melts well | Growing Popularity |
These cheeses offer alternative flavor profiles and textures, but they are generally considered less authentic than provolone and Cheese Whiz.
The Perfect Cheesesteak: It’s a Matter of Preference
Ultimately, the “best” cheese for a Philly cheesesteak is a matter of personal preference. There is no single “right” answer. Some prefer the classic simplicity of provolone, while others swear by the nostalgic creaminess of Cheese Whiz. Experimenting with different cheeses can be a fun way to discover your own ideal cheesesteak experience. The most important thing is to enjoy the sandwich!
Common Mistakes to Avoid
- Overcooking the Steak: The steak should be thinly sliced and cooked quickly to avoid becoming tough.
- Using the Wrong Bread: A soft, slightly crusty Italian roll is essential for an authentic cheesesteak.
- Skimping on the Cheese: Don’t be shy with the cheese! It should be generously applied to ensure every bite is cheesy and flavorful.
- Not Chopping the Steak: The steak should be chopped into small pieces for easy eating and even distribution.
Making Your Own Cheesesteak at Home
Here’s a simplified recipe to get you started:
- Thinly slice ribeye steak.
- Sauté the steak with sliced onions until cooked through.
- Chop the steak into small pieces.
- Melt your cheese of choice (provolone or Cheese Whiz) over the steak.
- Load the mixture into an Italian roll.
- Enjoy!
Frequently Asked Questions (FAQs)
Why is Cheese Whiz so popular on cheesesteaks?
Cheese Whiz’s popularity stems from its intense cheesy flavor, its creamy texture that coats the steak perfectly, and its strong association with Philadelphia cheesesteak culture. It evokes nostalgia for many locals and provides a unique, undeniably satisfying experience.
Is provolone really a “better” cheese for cheesesteak than Cheese Whiz?
The “better” cheese is subjective. Provolone offers a more complex flavor and a classic cheese pull, while Cheese Whiz provides a more intense and nostalgic cheesy experience. Ultimately, it depends on individual preference.
Can I use other types of cheese on a cheesesteak?
While provolone and Cheese Whiz are the most traditional, other cheeses like American, mozzarella, and Cooper Sharp can be used. However, these options may result in a less authentic taste.
What kind of provolone should I use: mild or sharp?
The choice between mild and sharp provolone depends on your preference. Mild provolone provides a subtle, creamy flavor, while sharp provolone offers a more pronounced tangy bite.
How do I get the cheese to melt properly on my cheesesteak?
Ensure the steak is hot and the cheese is applied generously. Covering the steak and cheese with a dome or lid can help trap heat and accelerate the melting process.
What is the best way to cook the steak for a cheesesteak?
The steak should be thinly sliced and cooked quickly over high heat. Avoid overcooking to prevent it from becoming tough.
What kind of onions should I use: white, yellow, or red?
Yellow onions are the most common and traditional choice for cheesesteaks. They caramelize well and provide a slightly sweet flavor.
What is the perfect bread for a Philly cheesesteak?
A soft, slightly crusty Italian roll is essential. Amoroso’s rolls are considered by many to be the gold standard.
What’s the difference between a cheesesteak and a steak sandwich?
A steak sandwich typically refers to a sandwich with steak and toppings, but without cheese. A cheesesteak, as the name suggests, always includes cheese.
Where can I find the best cheesesteak in Philadelphia?
That’s a heavily debated topic! Pat’s and Geno’s are famous, but many smaller shops and restaurants also offer excellent cheesesteaks. It’s worth exploring and finding your own favorite.
Is it possible to make a vegetarian or vegan cheesesteak?
Yes! Portobello mushrooms, seitan, or other plant-based protein alternatives can be used in place of steak. Vegan cheese alternatives can also be used to recreate the cheesy flavor.
Can I freeze a cheesesteak to eat later?
Yes, but it’s best to freeze the components separately. Freeze the cooked steak and onions, and then add fresh cheese and bread when reheating. This will help preserve the quality and texture of the sandwich.