philly cheese steak with provolone cheese recipe for picky eaters

Introduction: The Picky Eater-Approved Philly Cheesesteak

The classic Philly Cheesesteak: a symphony of thinly sliced steak, melted cheese, and a soft roll. But what about the picky eaters in your life? Fear not! This recipe focuses on creating a Philly Cheesesteak with provolone cheese that even the most discerning palates will enjoy. We’ll focus on simplified ingredients, careful cooking techniques, and strategies for customization to ensure a winning meal.

Building the Perfect Picky Eater-Friendly Cheesesteak

Choosing the Right Steak: Keeping it Mild and Tender

The type of steak is crucial. We recommend:

• Top Round: Affordable, lean, and easy to slice thinly.
• Sirloin: Another good option, slightly more flavorful than top round.

Avoid tougher cuts like flank steak for picky eaters, as they can be chewy.

Provolone Perfection: A Milder Cheese Choice

While Cheez Whiz is traditional, provolone offers a milder, more universally appealing flavor profile. Choose:

• Mild Provolone: The best choice for its smooth, creamy texture and subtle taste.
• Avoid sharp provolone: It can be too intense for some palates.

Pre-sliced provolone melts easily, but shredded provolone also works well.

The Roll: Softness is Key

A soft, slightly sweet roll is essential. Look for:

• Hoagie Rolls: Often available at grocery stores and bakeries.
• Italian Rolls: Make sure they are fresh and soft.

Toasting the roll lightly can add a nice texture, but avoid over-toasting, as it can become too hard.

The Onion Question: To Sauté or Not to Sauté?

Onions are a common ingredient, but many picky eaters dislike them. Here’s how to handle them:

• Omit them entirely: This is the simplest solution.
• Finely dice and caramelize: Caramelizing softens the onion flavor and texture. Cook them low and slow until they are golden brown and sweet. This can make them more palatable.
• Offer them on the side: Let everyone add their own.

Cooking the Steak: Tender and Juicy

1. Freeze the steak: Partially freezing the steak for about 30 minutes makes it easier to slice thinly.
2. Slice thinly: Use a sharp knife to slice the steak against the grain into very thin pieces. Aim for 1/8 inch thick.
3. Cook quickly: Heat a griddle or large skillet over medium-high heat. Add a little oil (vegetable or canola oil works well). Cook the steak in batches, stirring frequently, until browned and cooked through. This should only take a few minutes per batch.
4. Season simply: Salt and pepper are all you need. Avoid strong spices.

Assembling the Cheesesteak: The Art of the Melt

1. Warm the roll: Lightly toast the inside of the roll.
2. Add the steak: Pile the cooked steak onto the bottom half of the roll.
3. Top with cheese: Cover the steak with provolone slices.
4. Melt the cheese: Place the cheesesteak under a broiler for a few seconds, or cover the skillet with a lid until the cheese is melted and gooey.
5. Enjoy immediately!

Optional Additions (for Adventurous Eaters)

• Mild Banana Peppers: Add a touch of tang without too much heat.
• Ketchup or Mustard: Offer condiments on the side.

Conclusion: A Cheesesteak Victory for Everyone

By focusing on mild flavors, tender textures, and simplified ingredients, you can create a Philly Cheesesteak with provolone cheese that even the pickiest eaters will enjoy. Remember to prioritize quality ingredients and careful cooking techniques for the best results. With a little customization, you can make this classic sandwich a family favorite for everyone!