Introduction
The Philadelphia Cheesesteak, a culinary icon, is a symphony of thinly sliced steak and melted cheese nestled in a hoagie roll. While purists debate the merits of “wit” (with onions) or “witout,” one element often ignites the fiercest discussions: the cheese. For many, Cheese Whiz is the definitive choice, its tangy, creamy texture providing the perfect counterpoint to the savory steak. But is it truly the *best*? Let’s delve into the world of cheesesteak cheeses and explore why Cheese Whiz remains a strong contender, along with other delicious alternatives.
The Contenders: Best Cheeses for a Philly Cheesesteak
The Reigning Champion: Cheese Whiz
Cheese Whiz, the processed cheese spread, holds a special place in the hearts (and stomachs) of many Philadelphians. Its advantages are undeniable:
- Melting Mastery: Cheese Whiz melts quickly and evenly, creating a luscious, gooey sauce that coats the steak perfectly.
- Tangy Flavor: Its slightly tangy flavor profile cuts through the richness of the steak, preventing the cheesesteak from becoming overly heavy.
- Nostalgia Factor: For many, Cheese Whiz evokes memories of childhood and trips to their favorite cheesesteak joints, making it more than just a cheese choice.
However, it’s worth acknowledging the drawbacks:
- Processed Nature: Cheese Whiz is, undeniably, a processed cheese product. Some prefer a more natural cheese option.
- Flavor Profile: While many love its tang, others find it artificial or lacking the depth of flavor found in other cheeses.
Provolone: The Classic Alternative
Provolone is another popular choice, offering a more traditional cheese experience. Here’s why it’s a strong contender:
- Authentic Flavor: Provolone provides a more nuanced and pronounced cheese flavor than Cheese Whiz.
- Good Melt: It melts well, though not quite as seamlessly as Cheese Whiz. Pre-shredded provolone generally melts faster.
- Versatile: It complements the steak without overpowering it.
Consider these points before choosing provolone:
- Melting Consistency: It can sometimes become stringy if not melted properly.
- Flavor Intensity: The flavor can vary depending on the type of provolone (mild or sharp). Sharp provolone can be overpowering for some.
American Cheese: The Reliable Choice
American cheese, a blend of cheeses, is another readily available and popular option. Its benefits include:
- Excellent Melting Properties: American cheese melts beautifully, creating a smooth and creamy texture.
- Mild Flavor: Its mild flavor complements the steak without being overly assertive.
- Readily Available: It’s easy to find in any grocery store.
However, American cheese has some limitations:
- Mildness: Its mildness can be a drawback for those seeking a bolder cheese flavor.
- Similar to Whiz: Offers some of the creamy texture of Whiz without the same tang.
Other Cheese Options to Consider
While Cheese Whiz, Provolone, and American cheese are the most common choices, don’t be afraid to experiment! Here are a few other cheeses that can work well:
- Cooper Sharp: A type of sharp cheddar with a creamy texture, offering a balance of sharpness and meltability.
- Mozzarella: While not traditional, fresh mozzarella, if thinly sliced, can add a creamy, milky element.
- Fontina: This semi-soft Italian cheese has a nutty flavor and melts well, adding a touch of sophistication.
Conclusion
Ultimately, the “best” cheese for your Philly Cheesesteak is a matter of personal preference. While Cheese Whiz holds a special place in cheesesteak lore and offers undeniable melting convenience and a distinctive tang, Provolone provides a more authentic cheese experience, and American cheese offers a reliable and mild alternative. Explore your options, experiment with different cheeses, and find the perfect cheese to complement your steak and create your ultimate Philly Cheesesteak masterpiece!
