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/ck/ - Food & Cooking

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10397605 No.10397605 [Reply] [Original]

What kind of cheese goes on a cheese steak?

>> No.10397610

White American or provolone, I'd say.

>> No.10397612

>>10397605
provolone is my favorite.

>> No.10397614

>>10397605
provolone, unless you are in Philadelphia, then cheeze wiz

>> No.10397619

>>10397605
mascarpine

>> No.10397626

>>10397605
Cheese wiz it sounds horrible but it is amazing

>tow there are no proper cheeses stakes outside of philly

>> No.10397638

>>10397605
Wiz. No exceptions.

>> No.10397640

provolone or cheese wiz

>> No.10397653

>>10397605
Cheez whiz or American.
A roast beef sandwich is also good with cheddar, provolone or swiss, but that isn't a philly cheese steak.

>> No.10397770

>>10397605
Provolone. Always. But, sometines I like to be a degenerate and add cheese whiz too, on top, as well as melting the provolone in with the meat. I have to be in the mood for it.

>> No.10397791

>>10397605
go whiz or go home

>> No.10397809

>>10397605
goat's cheese. if you're gonna eat a turd, at least polish it first

>> No.10397824

>>10397638
>>10397626
>>10397791
>>10397653

it's the one and only acceptable use of whiz

>> No.10397828

>>10397809
>how to take a simple sandwich and make it 10 times worse

Ftfy

>> No.10397835

>whiz shilling itt
if i could vomit on your whole country, i would

>> No.10397848

>>10397605
>What kind of cheese goes on a cheese steak?
(Smoked) provolone
Cheddar

Cheez Whiz is traditional, but I think it's time has come and gone. It's very mild in flavor, and I think the draw of it is the thick creamy moistening nature of it, but there are some cheeses that are just as melty. Seek out whole milk cheese.

>> No.10397877

>>10397605
SWISS
PROVOLONE AND WIZ FAGS FUCK OFF

>> No.10397888

>>10397877
Swiss isn't a cheese. It's a kind of people from a mountainous region in Europe that no one wanted, not even during WW2.

>> No.10397905

>>10397828
not everything has to be covered in melting heart disease

>> No.10397924

>>10397888
Do you not understand how food terminology and linguistics works?

>> No.10397927

>>10397809
What a stupid fuckin answer.

>> No.10397930

>>10397888
>American isn't a cheese. It's a kind of people

>> No.10397934

>>10397809
go back to critically review gastropubs on yelp please, geoffrey.

>> No.10397938

>>10397888
>being so retarded you dont know what swiss cheese is

>> No.10397953

>>10397626
There's a place in Seattle that does a proper philly with wiz, believe it or not.

>> No.10397964

>>10397953
I believe it, cheese wiz is very cheap and available in any grocery store

I don't know why anyone would ever want to not use provolone though

>> No.10397974

>>10397934
>advocating wiz over goat's on anything
sure thing cleetus

>> No.10398000

>>10397974
He's not wrong. Putting goat cheese on a philly cheesesteak is pointless and stupid, you're needlessly gilding the lilly. It's like someone using gruyere on a chopped cheese, or d'affinois on a cuban, etc. You're being pompous, and no one likes it.

>> No.10398019

>>10398000
Trips speak the truth. Some foods can be elevated and actually benefit from it. Burgers and pizza come to mind. But a cheesesteak isn't one of them. A cheesesteak is more like a chili dog in that it's relentlessly lowbrow and any attempts to refine it just undercut it.

>> No.10398035

>>10398000
its not like goat cheese is that expensive or rare
I've never tried it on a cheesesteak but I would be willing to, probably would be good

>> No.10398057

>>10398000
you believe goat cheese to be "pompous" tier? oh, wow.

>> No.10398085

>>10398057
No, I believe YOU to be pompous tier. Reading comprehension, learn it.

>> No.10398091

>>10398035
I just made one the other night actually. Goat's cheese is excellent on a cheesesteak

>>10398019
>any attempts to refine a cheesesteak undercut it
No you fucktard. Using quality ingredients does not undercut your cheesesteak.

>> No.10398097

>>10398091
>Using quality ingredients does not undercut your cheesesteak.
Of course it does. By the time you have quality steak making a shitty sandwich out of it with cheese is a waste of steak.

>> No.10398100

>>10398091
>He's one of those people
Guess how I know you're not a good cook, much less a professional.

>> No.10398147

>>10398100
Guess how you've made my night.

>> No.10398229

Only retards that go to tourists traps like Pats or Genos get cheese whiz. They yell about how whiz is traditional because it's cheaper to sell to you retards. The only time they're good is when you're shit faced at 4am.

>> No.10398235

>>10397605
American, Provolone, of Cheese Whiz. I guess you could also use mozzarella if your some sick fuck.

>> No.10398290

Provolone. I had whiz a few times and it lacks flavor. Provolone makes it.

>> No.10398313

>>10398147
Guess how much I don't care, poseur.

>> No.10398415
File: 139 KB, 858x718, 1516975218896.jpg [View same] [iqdb] [saucenao] [google]
10398415

MY STEAK WIT
by lil timmy

•1.5 LBS thin sliced ribeye
•half large white onion
•8oz white mushrooms
•1 large soft roll of cuban bread
•1/3 lbs american white cheese
•1/3 lbs provolone (sharp when applicable)
•kosher salt, coarse pepper
•olive oil for onions/mushrooms

In a large skillet or enameled dutch oven, heat 1tbsp olive oil over med-high heat. Im batches, and at room temp, sprinkle salt and pepper over some ribeye and sear it in dutch oven bottom in one layer, turn and then place in aluminum to rest, reserving drippings. Repeat until all steak is cooked. Should take 45-60sec per side or less even.

Reduce heat to medium or bit lower if too hot.

Add 1-2 tbsp olive oil to pan. Add onion(chopped into strips) and mushroom(coarsely sliced) to pan, covering delicious fond. Mushrooms should release their liquid which you can uae to deglaze pan, collecting delicious meat flavor. Once sauteed for about 10 min. Reintroduce steak to pan and mix together to warm.

In seperate large shallow skillet, place steak/onion/mush into pan over low-med heat. Place even amounts of provolone and american over top. Once beginning to melt a bit, use tongs to toss the mixture all together which will eventually even out in perfect cheesy steakings.

Optionally gut bread and fill with mixture. Don't overload or skimp. Just enough to fill it up and easily handle into your face.

Focusing on the simplicity of this sandwich is what makes it perfect.

>> No.10399799

>>10397605
>cheese steak?

Is it just me or has everyone suddenly flipped the way to say "steak and cheese"?

>> No.10399825

>>10397605
I use mozzarella cuz im crazy like that.

>> No.10399826

>>10399799
Philly likes to pretend they invented a sandwich that existed long before.

>> No.10399841

>>10397605
provolone, maybe with some mozarella

whiz if you're in a mood to shove junk food in your face.

>>10397614
Whiz is for tourists, bud. Natives do provolone. Unless they're drunk. Whiz is good sometimes.

>> No.10400148
File: 60 KB, 220x220, CheezWhiz1kg__3.png [View same] [iqdb] [saucenao] [google]
10400148

>>10397614

don't eat them too often but when I do, it's the whiz

>> No.10400590

>>10398229
>>10399841
Both of you schmucks are clearly transplants or are not native to Philly. Tourists order American without on their cheese steaks or they just get too intimidated to order correctly in the first place.

>> No.10400615

>>10400590
It's a cheap, shitty beef sandwich with spray cheese crapped onto it. Only Pennsylvania sister fuckers like you would actually raise contention over it.

>> No.10400636

>>10397605
Three usual cheeses
Whiz (the meme cheese)
White American
Provolone

>> No.10400647

>>10398229
A 6 pound can of off-brand cheez whiz is $6 dollars, an equivalent amount of no-name, bulk provolone is $20.

>> No.10400673

>>10400615
>spray cheese
That's where you fucked up. That ain't the real whiz.

>> No.10401712

>>10397605
If you're from philadelphia you use negro dick cheese

>> No.10401753

>>10400615
>with spray cheese
This isn't even correct. It comes form a jar and is more like a queso sauce without the jalepeno than anything else.

>> No.10401783
File: 52 KB, 768x497, Velveeta.jpg [View same] [iqdb] [saucenao] [google]
10401783

>using cheese-wiz or provolone
>not using Liquid Gold
Shame on you all.

>> No.10401793
File: 100 KB, 950x712, Basic_Cheddar_Cheese_Sauce_950x712_72_RGB.jpg [View same] [iqdb] [saucenao] [google]
10401793

I think a lot of people who get butthurt over the Whiz get hung up on it as a low quality ingredient, but that's hardly the point. If you really want to, you can whip up your own cheese sauce. You basically just make a cheddar sauce, like you'd use for a fondue or on top of some baked macaroni and cheese, then you use it on top of your sandwich. It's not about the brand (I'm sure some people here will argue with me, but brand loyalty's retarded), it's about using a cheese sauce rather than just the cheese.

>> No.10401812

>>10400590
I'm pretty sure pat's and geno's don't even offer american, but i usually don't go to them so fuck if I know.

>> No.10401835

>>10401793
Which isn't to say that there's anything wrong with a beef and swiss, or a beef and provolone, but a philly's meant to have the sauce, and if you want to improve the sauce, it should still be a sauce. Saying
>I'd make a philly better by using sliced provolone instead of a cheese sauce.
is like saying
>I can make a better apple pie by making a cherry pie instead.
Maybe it'd be better, but you're straying from what the dish is.

>> No.10401842

>>10401835
>but a philly's meant to have the sauce
t. tourist

>> No.10401891

>>10401842
If it's just a steak sandwich with cheese, then nothing about it is unique to Philadelphia at all, and it in no way needs a unique name as such.
Give me a definition that makes it a distinct food that can be traced to Philadelphia.

>> No.10402011

>>10400615
>cheap shitty beef
Just where do you live that Ribeye is so fucking cheap, smartass? Because that's what real Philly cheesesteaks use. It's Ribeye that's shaved, then cooked and chopped on the grill.
>spray cheese
Wrong again, fuckwad.

>> No.10402025

>>10401835
Makes no sense. Whiz didn't exist when the Philly was invented.

>> No.10402032

>>10397605
provolone and only provolone. fuck whiz fags. cheese whiz isn't even food, let alone cheese.

>> No.10402052

>>10397953
you mean Calozies? the place run by the witness protection guy from philly?

>> No.10402058

>>10402025
Invented? He called it a steak sandwich at the time, and nobody thought the Italian recipe used then was a Philadelphia thing. That was a predecessor.
Are you gonna tell me a Chicago dog doesn't have tomatoes, because the first franks in Chicago weren't made that way? Of course not.

>> No.10402071

>>10402032
This

>> No.10402078

Cheese sauce made with shredded provolone and parmesan

Not traditional but nothing's more delicious

>> No.10402918

>>10397605
One of my favorite foods for most of my life, provalone and Swiss are great for a chewy tangy cheese. Velvetta or cheese wiz I've only had once. This gyro shop near my old school made the best cheese steak I ever had, they used the cheese wiz, wasn't the cheese was the bread and meat that made it so amazing. I also love munster or pepper jack from time to time.

>> No.10403108

American, provolone, or a combo of the two go on a steak n cheese

A cheesesteak is what those faggots in Philly call their shit with nasty as cheese whiz

>> No.10403125

What's the best cut of meat to go on a cheesesteak? Thin cut ribeyes pounded even flatter? Skirt steak?

>> No.10403194
File: 66 KB, 550x413, pan con bistec.jpg [View same] [iqdb] [saucenao] [google]
10403194

>>10397605
Pan con bistec is one alternative for a delicious steak sandwich, philly isn't all that! Change it up anons!

Palomilla steak (think pounded steak sauteed with mojo garlic, bay, cumin, oregano and lime marinated onions)
ripe beefsteak tomatoes, shredded lettuce
shoestring potatoes
Cuban bread, toasted in garlic butter, all smashed together in a sandwich press.

It doesn't need cheese, it's dripping in juicy meat and marinated onions

>> No.10403211

>>10403125
I'm fond of sliced rouladen myself

>> No.10403467

>>10400673
>>10401753
>>10402011
Thanks for starting an entirely new debate. Never heard of jarred whiz.