/ck/ - Food & Cooking

Provolone on steak & cheese or american?
Philadelpians are NOT welcome to reply to my post.

I'd rather have something simple like a regular cheeseburger

>>19531623
That is also meat + cheese + starch anon.

>>19531625
Not quite

>>19531595
Broaden your outlook. Feta is awesome, it's like a gyro hybrid.

>>19531584
I like burgs though

>>19531859
You say that like that disagrees with the OP post but do burgers not have meat + cheese + starch? Can you read the subject of this thread?

>>19531584
I had one the other day, only problem is all the grease.
I have some shaved steak that I'll try this with and possibly experiment with other cuts.

>>19531584
That is not a Philly cheese steak, it's chopped up steak not cut up hunks of steak.
Onions and cheese don't look bad though

Right, so now it looks like people think this is a philly cheesesteak thread even though the subject makes it clear that it's about foods that contain meat + cheese/butter + starch so I guess next time I'll have to use a pic that includes more than a cheesesteak for the anons who can't read

I think a cheesesteak would be awesome if it only had bread, steak, and cheese without anything else.
Best philly cheesesteak thread ever.

>>19531595
Provolone for steak, american for chicken

>>19531584
That is anti-Semitic

>>19531595
Fuck you too pal. Cheez whiz is superior and Philly probably btfo your city.

>>19532076
Quit LARPing whiz isn't even typical for most local places. American is the default and provolone comes second.

>>19532094
NTA but I was amazed at how many places in Philadelphia offered cheese whiz when I visited.

>>19531584
Eh, I'd take a nice plain cheeseburger over that any day of the week.

>>19532076
>>19532094
>>19531595
I get mine with pepper jack and if they don't have it I bring my own along with a bottle of ranch. And I ask them to cook it mid rare

>>19531595
provolone> real deli American
then somewhere way down at the bottom of the list is wiz.

>>19531969
we can read we just thought a philly cheesesteak thread was a better thread

>>19531595
Not a fan of provolone

It's too sharp for me, imo.

I like white american cheese and cheez whiz


>Philadelphian

>>19531983
eh the sauteed onions complement the beef but anything more then that starts to detract from the core concept

>>19531584
Do Amerifats really?

>>19532094
this
wiz wasn't even invented yet when cheesesteaks became a staple of philly

>>19531595
I always do a mix of provolone and swiss. Yellow onion and red bells only, because fuck green bell peppers.

>>19533448
fuck bell pepper all together, at that point you should throw some mushrooms and ketchup on it as well because its no longer a pilly cheese steak
pickled jalapenos are good however

>>19531584
Needs pickles

Beef+cheese+egg is the best combo

>>19531595
I hate how they differ.
Knew a few Philly dudes and one swore up and down that it was provolone only, another swore it was American only. A third said cheez whiz but we don’t listen to him.

>>19531584
I fully agree OP this is the best combo and I love me one of these

>>19531595
provolone or fontina, or go fuck your mother

>>19531944
This is an important distinction. Either chopped, shaved, or don't even bother

>>19533602
you only want the egg in there for the yolk though.

>>19531595
provolone or american, with provolone being my preference
whiz is garbage
t. philadelphian

>>19531595
Personally, I prefer provolone. I’m from Texas, though, so what do I know?

>>19532134
>NTA but I was amazed at how many places in Philadelphia offered cheese whiz when I visited.
Cheeze Whiz ( or generic version), American, and Provolone are the standard cheeses offered by actual Philadelphia Cheese Steak places.
Cheeze Whiz is sort of the standard default option nowadays, because the Cheese Whiz blends in and mixes well with the steak, (and onions, mushrooms, or other options if gotten).
The Cheeze Whiz also stays semi liquid, so even if you have yo wait 10 minutes to eat after the sandwich comes off the grill, you still get the fluid cheese texture of a steak right off the grill.
Provolone is usually the preferred option for long time residents.
If cools off somewhat quickly and becomes stringy if not even immediately, but is still not bad.
American is used because it melts well, and still remains somewhat soft and melty, for longer than provolone, but then it cools in your teeth.
The flavor of American cheese is also just wrong, but it’s cheap and easy to use, do it’s also sort of standard.

>>19533402
>eh the sauteed onions complement the beef but anything more then that starts to detract from the core concept
Mushrooms are the patricians extra.
Broccoli rabe is also a niche choice.

>>19533803
>I hate how they differ.
>Knew a few Philly dudes and one swore up and down that it was provolone only, another swore it was American only. A third said cheez whiz but we don’t listen to him.
All three are standard at practically every cheese Steak Joint.
Whiz is now the default option, with provolone the patrician choice, and American for the retards.