Best/Correct Cheese on a Cheese Steak Sub ?
Have been getting a craving. Have a couple packages of Cheese Steak meat (shaved steak) in the freezer. It has to have sauteed onions and green peppers. (Mushrooms are a bonus.) On a hard roll. What is the best Cheese? Provalone, Swiss, ?? Living up in the NY/NJ area for quite a # of yrs. I would get a Cheese Steak on average once a week. (I knew all the best restaurants/deli's that featured them. Knew where to go.) Miss it big time.
Help a guy out here. Grocery run forthcoming.
Leaning towards Swiss. (More taste.) I find Provalone somewhat bland.
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Didn't the "original and only real" version have Cheese Whiz? 6 -
Uhmn.....................No.
Sacrilege. Heretic.
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IMO, you want to go with the provolone. The heart of the sandwich is the intermingling of fairly subtle flavors, and a swiss, unless it is a mild, aged swiss will tend to overpower the onions and peppers. A symphony, after-all, is the gentle summation of instruments where all can be heard and appreciated. 0 -
The Original Philly Cheese does in deed have Whiz if you get one at the famous Pat's King of Steaks or Genos but even the owner of Genos doesn't even recommend it!I say sharp Provolone or American, and not the tasteless slices of American cheese food but real American cheese.6 -
Most Subs down here, do not hold a candle to the Subs I got up North. Not even close. The Bakery fresh bread was the first step.
A 16" Sub, absolutely loaded down - completely overpowers a 12" (?) underloaded imposter, that is usually more $$. (Down here.)
There is one deli around me that has a really good one, but it is about 12-14 miles each way - not in the direction I pass. While I love them, a 24-28 mi. round trip for a Sub? Uhmn......No.
Cheese Whiz? Uhhmmnn..............................No.
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Provolone - American. 0 -
Well, you did ask for the correct.
Ignoring that, however, you can go with any incorrect, unoriginal kind you wish. Havarti, smoked Gouda, Jack, queso fresca - heck even Philadelphia Cream Cheese if you want to stay local. Put Philly on a Philly.
Personally, I'd go for an Italian beef, wet, with hot/spicy giardiniera instead. Or, as it is Fat Tuesday, a half muffaletta from Central Grocery.
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Well, THAT sparked a yen.
Had a suitable substitute roll, had capicola, had olive giardiniera, had provolone. Didn't have the other special Italian cold cuts, but had some deli ham and turkey. Pretty darn good muffaletta imitation, if I do say so myself. Bon temps rouler, baby!
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Covered all the bases. Picked up aged Swiss, Sharp White American & Colby Pepperjack. Picked up my two large Green Peppers, as well as a couple 16" hard Italian bread loafs.
Will be good eats.
Glad you were inspired Rocky.
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I think the Philly is correct but I like triplet poised by KenK. 0 -
The correct original did not have cheese. 0 -
Randy - A Philly Cheese Steak without Cheese. Is not a Philly Cheese Steak.
You lost me there Charlie. (?)
Rocky, was your sub heated with cheese, onions, green peppers? Or cold - with the ingredients you described? (Sounds good either way.)
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When ordering a Philly cheese steak in the correct manner and in authentic style there are only 3 considerations...
Speak English...
Wit...
Or
Wit out...
While there are infinite variants on toppings and presentations this is the only true acceptable manner to make such a request.
Cheese Wiz or easy cheese or spray can string cheese may be encountered - I prefer no cheese at all or wit out..
Heinz or Hunt's tomato ketchup (kept cold in a fridge) along with salt and pepper are all acceptable - preferably served accompanied by crinkle cut French fries well done and crispy...
Parmesan cheese is a troublesome gambit - with many so called popular brands containing wood pulp and saw dust filler...
White American sharp cheese or Colby or Swiss all thin sliced from board head butcher blocks and an amaroso roll are allowed.
Pats steaks - Chicky and Pete's - jacks on south street - usually one location in the reading terminal market - the only way to go.
And there are at least 4 lunch trucks in south Philly that can keep up.
Also these places will serve amazing hamburgers or meatball sandwiches.
I avoid onions and peppers being a native purist.
Mike
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Avoiding Peppers and Onions, puts you in the Bush league of Philly Cheese Steak aficianados, Mike. Ketchup on one? (Absolutely Kills it.) You must be from South Jersey. 🤔 You would probably like the ones offered here locally, as that is the scenario. "Do you have Green peppers? No, why." (Slaps hand to forehead.) Mushrooms? Fugetaboutit.
It is (however) nice to see you posting Brother.
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Actually born in Concord - started out in Lowell mass
While home to Rollin White it's also on of the nastiest welfare crack ghetto paper mill ghost towns in north American history (at various times)
Locals will call you a blow in on failed carpet bagger if not born there.
I so remember south street in Philly from say 1985 to 2000 - downys Irish Pub and zipper heads and the tla and second and south used books - jacks steaks...
It was as the place when I was a youth.
I have visited almost every single historic hole in the wall sight in the city - litteraly hundreds that most folks never see.
The row homes on Delaware ave and elfriths alley...
Veterans field.
Used to be one of the best gun show towns on the east coast circuit.
Mike
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You completely lost me, on Ketchup on a Cheese Steak.
Like putting mayonnaise on a hot dog.
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The original muffaletta created at Central Grocery was served at room temp, using cold cuts. I have had both those and warm version elsewhere in the city. The warm ones were dreck. The sandwich was originally sold as individual components to working men along the docks. A loaf of bread, cold meats, and some olive salad. Some bright soul had the genius thought to cut the loaf and assemble everything inside, as a one-handed meal. The muffaletta was born - and continues unevolved, unaltered, and unimproved at Central Grocery to this day. May it live forever. I never go to Nawlins without going to Central, getting a half sandwich (have never been able to finish a whole one) and enjoying it in Jackson Square. I skip the overhyped beignets and coffee across the street.
I have driven through Philly numerous times, but always through it as fast as possible or as fast as one can go amidst the potholes of I-95. If I ever have the courage to go downtown, it'll be for a pork and broccoli Rob sandwich, not a cheese steak.
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Hamburger plain plus ketchup (cane sugar no hfcs) and steak sandwich plain with ketchup (Heinz or Hunt's) and homemade Italian sauce with meatballs and crumbled ground beef - London broil done in lawrys marinade sliced on a thin diagonal with ketchup - fries of all sorts...
Meatball sandwich plain no cheese or onions...
Heck I even miss the last of the white castles sack of burgers - we used to have one of the last ones in existence...
Sorry but ketchup is one of my food groups - not a simple condiment.
I will even do a cold deli sandwich of several slices of American sharp white cheese on an amaroso roll (with ketchup)
I like well done grill cheese sandwiches dipped in ketchup...
Bacon sandwich with ketchup...
That's just my jam.
It's how I roll.
Though I will sometimes add some good mustard or a Bernese sauce to a burger...
Homemade pizza on bobili crusts...
Mike
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Ketchup has it's place. Philly Cheese Steaks are not one of them. (Fries - okay.)
Your stock went down, a couple points on that one Mike. (I am sorry, but it is true.)
(As well, as the no Sautee'd Onions and Green Peppers.) You are definately from South Jersey.
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I want to taste the beef - not be drowned in hot spices and peppers or Tabasco sauce...
I am a back to basics purist.
Even pizza for me only has a few acceptable toppings - extra cheese and a extra sauce and pepperoni are what I want - anything else overwhelms or over powerers the food being consumed...
When I eat one of my favorite foods I want it in my limited favorite way - the way I will best enjoy it - it's comfort food and has soothing anti depressant properties - plus I am riddled with ADD and ADHD...
I am a picky eater and stick with what works for me.
It's okay if you think it limits me or diminishes the possible flavor palate possibilities - sometimes it does.
Not saying my answer is superior for all just that it suits me best.
I will judge a town or region by its burger and fries - when I travel I like to visit local grocery stores and see what chips or drinks or pizzas they have that are local or regional and try them out...
Heck when I visited the Dominican Republic I had crispy fried ptarmigan - pheasant - Cornish game hen and duck which I acommpanied with fries and ketchup and good beer...
And it was funny to me - the old lady in charge of the kitchens and staff at the growers estancias had never made chips or fry's from potatoes - I had a grand time showing her different varieties of French fried potatoes and chips...
She had me eating a spicy brown rice side dish with every meal - it was new to me and pretty good (along with ground beef and rice stuffed turning bell jumbo sweet peppers) - it was good just not something I crave...
Lots of lemons and limes in the DR cooking as well as crab meat for some reason.
Lots of pork chops with almost every meal - small silver medallion style high pork chop cuts - pulled pork sandwiches...
Mike
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Oh, Mike. Mike, wherefore art there Mike?
Your Philly Cheese Steak, has gone awry.
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KenK/84Bravo said:
Randy - A Philly Cheese Steak without Cheese. Is not a Philly Cheese Steak.
You lost me there Charlie. (?)
Rocky, was your sub heated with cheese, onions, green peppers? Or cold - with the ingredients you described? (Sounds good either way.)
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You can say, state, link, whatever you want. A Philly Cheese Steak without Cheese, is exactly that. It has advanced beyond the original sandwich. Adding grilled/Sautee'd green peppers and mushrooms for example, beyond the grilled/Sautee'd onions. It completes it.
Carry on.
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It would certainly seem that the name alone requires it. Just as a cheeseburger by definition has cheese, so does a cheesesteak. The "Philly" part denotes a style of sandwich, while cheesesteak denotes the essential components of same. Philly Cheese Steak, Chicago Hot Dog, New York Pizza, Baja Fish Taco...all are particularly and exactly constructed foods. 0 -
And you can do or eat whatever you wish. There is no possible way for me to care less than I do about what you do. I was merely posting in response to comments about original, correct, and cheese. 0 -
Randy, try to lighten up some. There was nothing personal attached to my responses to you. All in fun, perhaps you did not pick up on that?
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Whole milk mozzarella. Not part skim. It's hard to slice since it's a bit soft. 0 -
Swiss is the standard 0 -
The Philly produce terminal - philabundance - john Vena's produce regrade and packing house operation...
They have one of the greatest roach coach food truck in the country - it's the size and footprint of a city bus
There is a nice coast guard base of operations that cover's port facilities and terminal security - they occupy the old sub pen berthing facility - Humvee pick ups - semi rigid fast patrol boats - base model stripped jeeps - Honda gold wing bikes...
Tunns tavern is still extent.
The gunshop had the contract to load smoke and noise making ammo for the USS Olympia (one of the last great heavy long range cruisers) producing firework star shell celebration - making up deck gun salute or merry making rounds for the 5" deck guns as well as the bofors and orlikans for the German U-boat
That have a place hidden away down there that has a coal fired - wood and charcoal pizza and bread oven system still operating...
It cooks a pizza almost.no time flat from raw and.ready to eat...
Amazing flavors.
Mike
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