What kind of cheese philly

Depending on where you buy your cheesesteak, it may be topped with American cheese, provolone cheese, or cheese whiz.

In places of the country other than Philadelphia, bell peppers and mushrooms are common toppings. If you do not like these toppings, they are completely optional and can be omitted. If you'd like to learn more about the history, check out Wikipedia: Cheesesteak. For a traditional cheesesteak experience, try hunting down some amoroso rolls.

They can be ordered online here: Amoroso's Bakery. If you can't find amoroso rolls nearby, any bakery style hoagie rolls will work. I purchase these hoagie rolls at my local Publix bakery: Hoagie Rolls 4-Count. Traditional cheesesteak toppings are as simple as adding onions to your sandwich. We like adding bell pepper and mushrooms for added flavor and texture, but you're welcome to add your favorite toppings.

I highly recommend white American cheese because it adds a salty, creamy, melty flavor to a cheesesteak sandwich that can't be beat. However, popular substitutions include cheese whiz and smoked provolone cheese slices. A traditional Philly cheesesteak usually only includes onions as a topping. In other cities across the country, popular toppings include bell peppers, hot peppers, or mushrooms.

You could also make a "cheesesteak hoagie," which is a combination of a hot cheesesteak and a cold hoagie. For this version, you'd add mayonnaise, shredded lettuce, and sliced tomatoes. In my opinion, there is not one ideal cheesesteak recipe for everyone.

Add your own favorite toppings and enjoy! I highly recommend trying white American cheese on your cheesesteak sandwich. It adds a creamy, melty, and salty quality to the cheesesteak that really completes the sandwich. Other popular choices include smoked provolone slices or cheese whiz. I suggest using your favorite - it's your sandwich after all! Perfection on a sub roll!

I cheated and bought shaved steak from the grocery meat counter. Other than that, this recipe as is, easy, simple and makes a delicious steak n cheese. I add some mayo to the toasted roll! Everyone loved it! I made 8 of them - 4 to eat for group of 4 and a few to save for lunches.

This was honestly so basic, but so good. It's the perfect quick weeknight dinner. We picked up shredded steak from the meat section at Kroger and it worked perfectly. Also added just a tab of butter to the meat as it cooked.

Thanks for a quick and easy dinner idea. These were so amazing! I used a mandolin to slice peppers, onions and mushrooms super thin. Even my kids ate them with all the veggies which is a miracle.

Will be making again. I used just plain shaved beef that was on sale instead of ribeye. Thank you for the recipe! This is a great recipe and can easily be adjusted to please everyone. I agree that the white American cheese is an excellent choice. Made this for my daughter tonight, it was her first time ever having it. She loved it. Loved it! Oh my goodness these were delicious!! This recipe is amazing. I have made it several times now at the request of family. I have a meat slicer, and freeze the meat before I slice.

First time making and this recipe was super easy, quick to prepare, and tasted great!!! Will be making this regularly!!! I bought already sliced meat at Aldi. I used a red bell pepper with onion and used provolone cheese.

It was delicious, and I will be making it again. So quick and easy! This was fantastic. I picked up a few fresh made hoagie buns at Kroger made it the same but I used Havarti.

It did look like it was starting to dry out so I added a bit more Worcestershire sauce and stopped the cooking. Oh I also used can mushrooms and a bit more all in all this was an awesome sub. Once you have the basics of the sandwich down, you can keep it classic, or you can make this your own. Your choice! Here are a few ideas:. Place steak in the freezer on a sheet pan for about 10 minutes so it gets very cold but not frozen through.

Trim off any large pieces of fat normally around the edges of the steak, but some veins of fat in the middle of the steak are good. Slice the steak as thin as possible with a sharp knife. Season steak with salt and pepper. In a large skillet set over medium heat, add 1 tablespoon of olive oil along with sliced onions and peppers. Cook, stirring occasionally, until the onions and peppers have softened and start to caramelize around the edges, 12 to 15 minutes.

Heat a griddle or large skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and the sliced steak. Spread out the steak in the skillet in a thin even layer so it covers as much surface area as possible. Cook for a minute or two and then stir to finish cooking the steak. It might need another minute or two, but it will cook very quickly. Turn heat down to low on the steak and add the peppers and onions to the steak mixture and stir to combine.

Add the provolone slices to the top of the steak mixture and let the cheese melt. Stir to combine, once the cheese has melted. Evenly scoop the cheesesteak mixture into the toasted hoagie rolls.

The hoagie rolls should be packed! Optionally, drizzle the cheesesteaks with warm Cheez Whiz for maximum cheesiness. Sprinkle fresh thyme over top and serve. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance.

Its soft white color, velvet melty texture, and slightly sweet taste really can compliment the saltiness of these sandwiches. If you like swiss, imagine it oozing onto your hand as you close your eyes and bite into an ooey-gooey cheesesteak topped with it. However, it can run with the others on the list with its melt-in-your-mouth buttery taste.

As you know, Gouda is a pale yellow cheese that comes with an outer rind. Much like fontina , it must be removed from its rind to harvest its creamy center. With only a little bit of heat, gouda can pair quite well with the ribeye in these sandwiches.

It is known for its lush texture that has subtle nutty hints of flavor. It is can also come in a sharp variety that can really add a bite pleasant to the sandwich. Typically, gruyere is found on a cheese board but is known for its ability to melt beautifully. It is often made into cheese sauces for pasta, which makes it perfect for this type of sandwich as well. This particular kind of cheese has notes of nuttiness, sweetness, and a little bit of an earthy backdrop.

When meshed with the traditional ingredients on a Philly sub, like onions , peppers, and the ribeye, it is a match made in heaven. For sandwich makers who a little more daring, this pungent cheese provides a rich, creamy texture to any cheesesteak. It is a semi-hard cheese that comes thickly sliced and is meant to be prepared in a certain way. The cheese is left whole and melted as-is so that the melted part can be scraped onto the dish that it is complimenting.

A Philly cheesesteak that has a slab of this gooey cheese on top would be bite after bite of savory deliciousness. Fontina is a whitish-yellow cheese with a bit of added kick, some nuttiness and fruitiness, and a buttery back note of flavor.

When removed from the rind and melted down, it has just the right flavor profile to fit into a cheesesteak. Moreover, cheeses like this one and gruyere make these classic sandwiches feel a little more out-of-the-box. Fontina is one of the few rind kinds of cheese that can be melted into a creamy pool of cheesy goodness. I hope this list has inspired you on which type of cheese to melt over your next Philly.

Hope to see you there! Hey, I'm Jim and the author of this website. I have always been interested in survival, fishing, camping, and anything in nature. In fact, while growing up I spent more time on the water than on land! I am also a best-selling author and have a degree in History, Anthropology, and Music. I hope you find value in the articles on this website.

Feel free to contact me if you have any questions or input! My dad was a fisherman, my husband is a fisherman, so fish just seem to present themselves for cooking at my house on a regular basis. The two things about frying fish that have been taught to me First off, a disclaimer: You will probably not learn many real-life survival skills from my selections on this list.