The Philly cheesesteak is more than just a sandwich—it’s an iconic piece of American culinary history. Hailing from Philadelphia, this savory masterpiece features thinly sliced beef, melted cheese, and a soft Italian roll, creating a symphony of flavors and textures. While each component plays a crucial role in the success of the sandwich, few elements spark as much debate as the cheese. So, what kind of cheese is best with Philly cheesesteak? The answer is not as straightforward as it seems. From traditional favorites like Cheez Whiz to more gourmet options like provolone and American cheese, the choice of cheese can dramatically alter the taste, texture, and overall experience.
In this comprehensive guide, we’ll explore the history of the Philly cheesesteak, break down the most popular cheeses used, evaluate their characteristics, and help you decide which cheese is the best fit for your personal taste. Whether you’re a lifelong fan or trying one for the first time, this article will give you the insights you need to craft—or choose—the perfect Philadelphia cheesesteak.
The Role of Cheese in a True Philly Cheesesteak
Cheese is not just an optional topping on a Philly cheesesteak—it’s a defining ingredient. The way it melts, blends with the beef, and adheres to the roll can elevate the sandwich from good to legendary.
Historical Origins of the Cheesesteak
The cheesesteak traces its roots to the 1930s, when hot dog vendor Pat Olivieri supposedly decided to throw some grilled beef on a roll. A cab driver passing by asked for one, and after tasting it, proclaimed it better than any steak he’d had in a restaurant. The sandwich quickly gained popularity among local taxi drivers and construction workers.
The “cheese” element wasn’t part of the original recipe. It was introduced a few years later when a customer, Dominic DeVito, reportedly asked for cheese to be added. This simple request revolutionized the sandwich, and the Philly cheesesteak was officially born.
Why Cheese Matters
Cheese performs three vital functions in a cheesesteak:
- Flavor enhancement: It complements the richness of the beef and adds its own unique profile (cheddar sharpness, provolone creaminess, or Cheez Whiz’s tang).
- Texture contribution: The meltability of cheese influences how smoothly it blends with the meat and veggies.
- Structural integrity: A good cheese helps bind the sandwich, preventing ingredients from sliding out.
A poorly melted or overpowering cheese can ruin even the most perfectly grilled steak. That’s why selecting the right cheese isn’t just a personal preference—it’s an essential component of the sandwich’s soul.
Top Cheeses Used in Philly Cheesesteaks: A Deep Dive
Several cheeses have risen to prominence in the world of Philly cheesesteaks. Each brings its own attributes to the table, and understanding them can help you make an informed decision.
1. Cheez Whiz: The Iconic Classic
Origin and Popularity
Cheez Whiz, the bright orange processed cheese spread, might not be the first choice of food purists, but it’s arguably the most iconic cheese in Philly cheesesteak history. Pat’s King of Steaks, one of the original cheesesteak purveyors, popularized its use in the late 1950s. This convenience-driven, fast-melting cheese became synonymous with authentic Philly cheesesteaks in the eyes of many locals.
Taste and Texture
Cheez Whiz has a smooth, creamy texture and a tangy, slightly salty flavor that doesn’t overpower the beef. It melts uniformly and coats every ingredient, creating a rich, gooey layer that’s hard to resist. Despite its processed nature, Cheez Whiz bonds incredibly well with the steak and onions.
Pros and Cons
| Pros | Cons |
|---|---|
| Smooth, consistent melt; authentic Philly experience; easy to apply | Artificial ingredients; flavor may be too strong for some; not widely accepted outside Philly |
While not “gourmet,” Cheez Whiz remains a beloved authentic choice, especially at Philadelphian institutions like Pat’s and Geno’s.
2. Provolone: The Balanced Choice
Why Provolone?
Provolone is a semihard, pale-yellow Italian cheese with a mild smoky flavor. It’s often cited as a favorite for cheesesteaks among those who want authenticity without processed ingredients. Many newer or upscale versions of the cheesesteak offer provolone as a premium alternative.
Varieties: Mild vs. Sharp
There are two main types of provolone:
- Mild provolone: Creamy, soft, and slightly tangy—ideal for blending evenly without dominating the beef.
- Sharp provolone: Aged longer for a more pronounced, zesty flavor; better for those who want a bolder cheese presence.
When grilled on a cheesesteak, provolone melts well but doesn’t become liquid like Cheez Whiz. This creates a more structured sandwich where the cheese flavor is distinct but not overwhelming.
Best for Which Style?
Provolone shines in cheesesteaks that include sautéed onions, mushrooms, or peppers. Its balanced flavor doesn’t compete with these ingredients, and its meltability ensures a cohesive bite.
3. American Cheese: The All-American Melt
The Melting Powerhouse
American cheese, though not a natural cheese in the traditional sense, is engineered to melt perfectly. It’s made from a blend of cheeses like cheddar and Colby, emulsified for smoothness. This makes it an excellent candidate for a gooey, melty cheesesteak.
Why It Works
- Melts evenly: No clumps or separation.
- Mild flavor: Doesn’t mask the savory steak or onions.
- Accessible and affordable: Found in supermarkets everywhere.
American cheese produces a smooth, velvety texture similar to Cheez Whiz, but with fewer artificial tastes. Many diners and home cooks prefer it as a “bridge” between processed and natural cheeses.
Criticisms
The main criticism of American cheese in cheesesteaks is its perceived lack of sophistication. However, taste should never take a backseat to prestige. In terms of melty satisfaction, few cheeses rival American cheese.
Other Cheese Options: Creative Alternatives
While the big three (Cheez Whiz, provolone, American) dominate the scene, innovative chefs and home cooks have experimented with other cheeses to great success.
Mozzarella: For a Creamy, Mild Twist
Mozzarella, especially fresh low-moisture varieties, melts beautifully and creates a stretchy, creamy texture. It’s milder than other cheeses, making it ideal for a lighter version of the cheesesteak. However, it can be too mild for some, and fresh mozzarella may introduce excess moisture, potentially making the roll soggy.
Cheddar: For a Bold Flavor Boost
Sharp cheddar brings a tangy, bold flavor to the cheesesteak. Orange cheddar also adds visual appeal. However, due to its tendency to separate when overheated (a result of higher fat content), cheddar doesn’t always melt evenly. Pre-shredded varieties often include anti-caking agents, which can affect meltability.
Use cheddar sparingly or blend it with a smoother-melting cheese for best results.
Pepper Jack: Spice it Up
Pepper jack, infused with jalapeños or other spicy peppers, is perfect for those who enjoy a bit of heat. It melts similarly to provolone and adds a delightful kick. This cheese pairs especially well with green peppers or mushrooms—ingredients often found in a “cheesesteak deluxe.”
Combinations: The Best of Both Worlds
Many experienced cheesesteak makers swear by cheese blends. Combining a smooth-melting cheese like American or provolone with a flavored cheese like pepper jack or blue cheese can add depth and complexity.
For example:
– Provolone + Cheez Whiz: Offers creaminess and authentic flavor.
– American + Cheddar: Provides melt and tang.
Such combinations are great for customizing your sandwich to your exact preference.
How the Cheese is Applied: Technique Matters
It’s not just what cheese you use—it’s how you use it.
The “Cheesing” Process
In authentic Philly cheesesteak shops, the cheese application (or “cheesing”) is a timed process. The steak is cooked first on a griddle, seasoned, and then the cheese is added while the meat is still hot. As the cheese melts, it’s folded into the meat using a spatula, creating a unified blend rather than a layer on top.
This technique ensures even distribution and prevents unmelted patches or cheese sliding off during eating.
Temperature and Timing
The right temperature is key:
– Too hot, and the cheese burns or breaks.
– Too cold, and it won’t melt properly.
Many professional kitchens keep cheese at room temperature or partially melted before applying. For home cooks, letting the cheese sit out for 10–15 minutes or using a microwave trick (melting briefly in 5-second intervals) can improve results.
The Role of the Griddle
A flat-top griddle, rather than a frying pan, allows for even heat distribution and makes it easier to blend cheese into the steak. Most authentic Philadelphia cheesesteak stands use large, well-seasoned flattop griddles.
Toppings and Cheese Pairing: What Goes Well With What?
The flavor of your cheese can be enhanced—or clashed—with certain toppings. Here’s a quick guide to pairing.
Onions
Onions are a classic addition. Their sweetness balances the saltiness of the cheese.
- Cheez Whiz + caramelized onions: A classic combo—the tang offsets the sweet onion.
- Provolone + light sautéed onions: A more subtle pairing, favored in upscale versions.
- American cheese + grilled onions: Creates a diner-style comfort feel.
Mushrooms
Mushrooms add an earthy, umami taste. They pair particularly well with provolone and mozzarella, which complement the mushroom’s richness without overpowering it. Cheez Whiz can dominate this flavor, so use sparingly.
Green Peppers
Green peppers bring a fresh, slightly bitter note. Pepper jack cheese enhances this flavor profile, while milder cheeses like American keep the balance.
Hot Peppers or Pepperoncini
Spicy toppings call for cheeses that can stand up to heat. Pepper jack is ideal here, but even mild provolone can provide contrast to the burn.
Summary of Ideal Cheese Pairings
| Topping | Best Cheese Pairing | Why It Works |
|---|---|---|
| Onions (caramelized) | Cheez Whiz or Provolone | Sweet-savory balance; creamy texture |
| Mushrooms | Provolone or Mozzarella | Earthy notes complement mild creaminess |
| Green Peppers | Provolone or Pepper Jack | Fresh vegetal flavor; adds bite |
| Hot Peppers | Pepper Jack or Sharp Provolone | Heat enhances spiciness; contrast with mild meat |
| No Toppings (Classic) | Cheez Whiz or American | Let the cheese and beef shine |
Regional and Cultural Variations
While the authentic Philly cheesesteak hails from Philadelphia, versions of it exist across the U.S. and beyond—each with their own cheese preferences.
West Coast Twists
On the West Coast, particularly in California, healthier or organic versions are popular. Here, you might find:
– Organic American cheese
– Artisan provolone
– Vegan cheese alternatives
Local ingredients like avocado or roasted red peppers are also common, often paired with mellower cheeses.
Midwest Simplicity
In the Midwest, diners often favor American cheese for its meltability and nostalgic appeal. The focus is on hearty, comforting food, and American cheese fits the bill perfectly.
International Takes
Abroad, chefs sometimes substitute local cheeses. In Japan, for example, cream cheese or processed cheese spreads may be used. In the UK, cheddar is popular due to its familiarity and sharp taste.
How to Choose the Best Cheese for Your Taste
Ultimately, the “best” cheese depends on your personal preference. Ask yourself these questions:
Do You Prefer Authenticity or Gourmet Experience?
- Authentic: Lean toward Cheez Whiz or American cheese.
- Gourmet: Try sharp provolone, smoked mozzarella, or artisan blends.
How Important is Melting Consistency?
- Want a gooey, even melt? American cheese or Cheez Whiz are your best bets.
- Prefer distinct cheese texture? Go for provolone or cheddar.
Are You Adding Vegetables?
Match your cheese intensity to your topping load. More veggies call for milder cheese to avoid flavor clashes.
Dietary Restrictions?
Many now seek lactose-free, low-sodium, or vegan options. For vegan versions, meltable plant-based cheeses like those from Daiya or Follow Your Heart can simulate the gooey effect—though flavor will differ.
Crafting the Perfect Homemade Philly Cheesesteak: A Step-by-Step Guide
Now that you know your cheese options, here’s how to build your ultimate cheesesteak at home.
Ingredients You’ll Need
- 1 lb ribeye steak, thinly sliced
- 4 Italian rolls (firm on the outside, soft inside)
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced (optional)
- Your choice of cheese (4 slices or ½ cup spread)
- Salt, pepper, and optional toppings (mushrooms, peppers)
Steps
- Slice the steak thinly (about ⅛ inch). Partially freeze it for easier slicing.
- Heat oil on a griddle or skillet over medium-high heat.
- Add steak and season with salt and pepper. Cook until browned, about 5–7 minutes.
- Add onions (and other veggies if using). Sauté until soft and caramelized.
- Reduce heat slightly and spread cheese over the steak. Let it melt for 30–60 seconds.
- Use a spatula to fold the cheese into the meat mixture. Stir gently.
- Split the rolls and toast them lightly on the griddle.
- Fill each roll with the steak-cheese mixture.
- Serve immediately with napkins in hand!
Conclusion: The Best Cheese Depends on You
So, what kind of cheese is best with Philly cheesesteak? The answer isn’t a single name—it’s a spectrum. Cheez Whiz offers historical authenticity and unmatched melt. Provolone provides a balanced, sophisticated taste. American cheese delivers consistent, creamy satisfaction without the controversy.
The beauty of the Philly cheesesteak lies in its versatility. Whether you stick to tradition or innovate with bold new cheeses, the perfect combination is the one that delights your palate. Now that you’re equipped with knowledge, history, and technique, it’s time to explore, taste, and decide for yourself.
Next time you order or make a cheesesteak, don’t just pick the cheese—understand it. Your sandwich will thank you.
What is the traditional cheese used on a Philly cheesesteak?
The traditional cheese most commonly used on a classic Philly cheesesteak is Cheez Whiz. This processed cheese product became popular in the mid-20th century, particularly after Pat’s King of Steaks in Philadelphia began serving it on their sandwiches. Its smooth, gooey texture melts evenly over the thinly sliced ribeye and grilled onions, creating the iconic flavor profile associated with an authentic Philly cheesesteak.
Despite its processed nature, Cheez Whiz holds deep cultural significance in the Philadelphia area and is considered by many locals to be the gold standard. It provides a consistent melt and sharp, tangy flavor that complements the savory meat and caramelized onions. While some may question its culinary credibility, its widespread use in Philadelphia’s most famous cheesesteak joints underscores its status as a traditional choice.
Is provolone a good substitute for Cheez Whiz on a Philly cheesesteak?
Yes, provolone is an excellent substitute for Cheez Whiz and is, in fact, a very common alternative on Philly cheesesteaks. Italian-style provolone offers a mild, slightly tangy flavor with excellent melting properties, making it a favorite among those who prefer a more natural cheese. It adds a creamy richness without overpowering the flavor of the steak and onions.
Many cheesesteak lovers appreciate provolone for its balance between tradition and sophistication. It’s especially popular at restaurants like Geno’s Steaks, where it’s often served in thin slices over hot meat to ensure a perfect melt. Whether you opt for sharp or mild provolone, it provides a delicious, meltable layer that holds up well in the sandwich structure.
Can I use American cheese on a Philly cheesesteak?
Absolutely, American cheese is a popular and highly functional choice for a Philly cheesesteak. Known for its smooth melting qualities and mild flavor, American cheese creates a creamy, velvety coating over the meat and vegetables. It’s a favorite for those who enjoy a more subtle cheese presence that doesn’t compete with the savory beef.
This cheese option is especially appealing to home cooks and diners seeking consistency and accessibility. American cheese melts uniformly without separating or becoming greasy, which makes it ideal for achieving that diner-style finish. While not the most authentic option in Philadelphia, it delivers a satisfying experience that closely mirrors the texture of Cheez Whiz with a slightly different flavor profile.
Why is Cheez Whiz controversial among cheesesteak enthusiasts?
Cheez Whiz is often controversial because it is a processed food product, which some people associate with lower quality or artificial ingredients. Critics argue that its industrial composition and sodium content make it less appealing from a health or gourmet standpoint. This skepticism is especially common among food purists and those unfamiliar with Philadelphia’s culinary traditions.
However, the controversy largely stems from perspective. In Philadelphia, Cheez Whiz is not seen as a shortcut but as a deliberate, time-honored ingredient that defines a specific cheesesteak experience. The debate reflects a broader cultural conversation about what constitutes authenticity in regional cuisine—where tradition sometimes trumps ingredient pedigree.
Are there any other cheeses that work well on a Philly cheesesteak?
Yes, several other cheeses can enhance a Philly cheesesteak depending on your taste preferences. Mozzarella is sometimes used for its ultra-melty, stretchy quality, though it has a milder flavor that may not stand up as well to the strong taste of the steak. Pepper jack is another option for those who enjoy a spicy kick, adding both heat and creaminess to the sandwich.
Some gourmet variations feature sharp cheddar or blue cheese, especially in non-traditional diners or fusion-style restaurants. While these cheeses deviate from Philadelphia norms, they offer unique flavor twists that can be enjoyable. Ultimately, the choice depends on whether you’re aiming for authenticity or personalization.
Should the cheese be added before or after the meat is cooked?
The cheese should be added immediately after the meat is cooked, while both the meat and griddle are still very hot. This allows the residual heat to melt the cheese evenly and seamlessly over the steak. At authentic Philly cheesesteak shops, the meat is often portioned, seasoned, and then topped with a generous amount of cheese—typically Cheez Whiz, provolone, or American—that melts in seconds.
Timing is crucial for achieving the ideal texture. Adding the cheese too early can cause it to burn or separate, while adding it too late may result in an uneven or incomplete melt. The goal is a homogenous blend of meat, cheese, and optional onions, creating a cohesive, flavorful filling that binds together when served on the roll.
Does the type of roll affect which cheese works best?
Yes, the type of roll can influence which cheese pairs best with your Philly cheesesteak. A classic Amoroso roll, soft with a slight crust, is designed to hold up to the weight and moisture of a fully loaded sandwich. With such a sturdy roll, stronger-flavored or oilier cheeses like provolone or Cheez Whiz work well because they won’t compromise the structural integrity.
Conversely, softer or lower-quality rolls may become soggy with very moist or oily cheeses. In those cases, American cheese might be preferable due to its more stable melt and lower oil release. The harmony between bread and cheese is essential—your choice should balance flavor, meltability, and moisture to ensure the sandwich holds together from first bite to last.