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I know some of you live or come from Philadelphia. I want my girlfriend to make me a cheesesteak but I want to find a really good recipe. We don't have "cheese whiz" here in New Zealand but I have heard you can use provolone? Any inside knowledge?

Im not sure ive even had one WITH cheese whiz. Pretty sure you can use any kind of cheese you want, like puttin cheese on any sandwich. Just get the steak, onions and peppers right. And the roll.

provolone is standard - but it can be a bit bland...
If you do the provolone one..I suggest onions and MUSHROOMS...
be sure to season the meat well with crushed black pepper..

..you just need a cheese that melts well and is a bit salty or sharp..
Just a standard white or orange sandwich cheese will work..

grill some onions - mushrooms - green peppers - add the cold salad stuff if you want - tomato/lettuce/pickle

just make it up - none of the places here make them the same..
That's why it's so fun to try different shops.

They also make chicken cheese steaks now - and to be honest
I tend to eat those more often because they are less greasy.

DON'T USE THOSE FLAT FROZEN STEAK-UMS MEAT SHEETS...

get sirloin tip - rib eye or top round - and have the butcher shave it down for you
...real steak of some sort

bright maroon wrote:provolone is standard - but it can be a bit bland...
If you do the provolone one..I suggest onions and MUSHROOMS...
be sure to season the meat well with crushed black pepper..

..you just need a cheese that melts well and is a bit salty or sharp..
Just a standard white or orange sandwich cheese will work..

grill some onions - mushrooms - green peppers - add the cold salad stuff if you want - tomato/lettuce/pickle

just make it up - none of the places here make them the same..
That's why it's so fun to try different shops.

They also make chicken cheese steaks now - and to be honest
I tend to eat those more often because they are less greasy.

Sounds a bit like a Chicken Parmagiana, which I had never heard of until I moved to Australia. Pretty good though.

bright maroon wrote:provolone is standard - but it can be a bit bland...
If you do the provolone one..I suggest onions and MUSHROOMS...
be sure to season the meat well with crushed black pepper..

..you just need a cheese that melts well and is a bit salty or sharp..
Just a standard white or orange sandwich cheese will work..

grill some onions - mushrooms - green peppers - add the cold salad stuff if you want - tomato/lettuce/pickle

just make it up - none of the places here make them the same..
That's why it's so fun to try different shops.

They also make chicken cheese steaks now - and to be honest
I tend to eat those more often because they are less greasy.

Owned a restaurant for a good while and that's pretty much how we did it, that was our most popular sandwich. We never put salad stuff like lettuce or tomato though, or pickles. I think it's too many different tastes. I prefer red onions but white ones work OK. What I preferred to do was cook the sliced meat/mushrooms/peppers/onions/together in the homemade seasoning, then put it in the bread. The bread is good toasted with a vinaigrette oil brushed on top and some basil and parmesan sprinkled onto it. We used a house ranch dressing but you can use whatever as a sauce, or no sauce. I'd avoid overpowering sauces though like BBQ.

The seasoning was home made but you can put in your own spices or even use Montreal steak seasoning which should be easy to find or make yourself.

Provolone works, and I was a fan of mozzarella or even both. Other cheeses that went well were: Colby, Monterey Jack, mild Cheddar, and Muenster (not the soft French Munster). Never used cheez whiz though that stuff is gross lol.

god damn, its 8 am and i didnt sleep last night and i am starving. I gotta come across this thread..

buffalo chicken cheesesteak seem to be really popular..with a blue cheese sauce..

Around here Penn Station is king in this department.

never had one but sounds proper tasty bet it would work well with mexicana cheese.

+1 on the mushroom tip.

could murder a cheesesteak right now, damn you thread.

need one of these delivered to my door right now.

i seriously just saw the words "cheese whiz" in a philly cheesesteak thread

wit wiz

they put a huge can of the stuff right on top of the grill..
and dip it out onto the bread with a cake icining spatula...
like wiping a sword..

that's rugged food..

kaiten wrote:Around here Penn Station is king in this department.

and a lot of Americans think French food is weird, haha.

knell wrote:i seriously just saw the words "cheese whiz" in a philly cheesesteak thread

my thoughts exactly

NW DUBAHOLIC wrote:

knell wrote:i seriously just saw the words "cheese whiz" in a philly cheesesteak thread

my thoughts exactly

I am from New Zealand and googled how to make one. You would be surprised at how many suggested cheez whiz. I would much rather use provolone or Parmesan as suggested here. That is why I made the thread.

kaiten wrote:Around here Penn Station is king in this department.

This makes me hungry

had a macca's today

was shit, been feelin rough since

one of these, would surely rectify my lack of satisfaction right now

Cheese Whiz is the original cheese of the cheesesteak, and if you haven't had a steak from pat's in south philly then you haven't had a cheesesteak.