The Great Cheesesteak Debate: Cheese Whiz vs. American Cheese
The age-old debate over what cheese to use on a cheesesteak has divided cheesesteak enthusiasts for decades. In Philadelphia, the birthplace of the cheesesteak, the choice between Cheese Whiz and American cheese is as personal as it gets. Both offer unique flavors and textures that cater to the preferences of different palates.
Cheesesteak Cheeses: A Taste of Tradition
A classic Philadelphia cheesesteak can be garnished with either a can of Cheese Whiz or a slice of American cheese, depending on the diner's preference. Cheese Whiz, a creamy and pungently flavored processed cheese spread, is a staple in many traditional cheesesteaks. It offers a smooth texture and a distinct, savory taste that many long-time fans cherish.
American cheese, on the other hand, is favored for its smooth, malleable quality and slightly milder flavor. Often used in grilled cheese sandwiches and pizza, American cheese melts perfectly, making it a popular choice for those who prefer a more straightforward cheese experience.
Personal Preferences and Debates
For many Philadelphians, the choice between the two cheeses is a matter of personal preference. Some even enjoy incorporating both Cheese Whiz and American cheese in their cheesesteaks, combining the best of both worlds. While some may argue that neither is actually 'real cheese,' the tastiness and versatility of these options cannot be denied.
A Philadelphia local might choose a slice of American cheese or provolone on their steak, with the option of no cheese at all. Other variations include pizza cheese and sauce, which transforms the sandwich into a pizza steak, or the addition of fried onions (wit or witout) and hoagie fixings like mayo, lettuce, and tomato, making it a steak hoagie. Green peppers and mushrooms are also common fillers, while hot and sweet peppers, broccoli rabe, and other extras are more widespread in some areas.
My Personal Perspective on Philadelphia Cheesesteaks
As a Philadelphian with a passion for cheesesteaks, I often reflect on the debate between Cheese Whiz and American cheese. While many places in Philadelphia use Cheese Whiz, I have a personal preference for American cheese. I find that the taste of melted American cheese is superior when compared to the cheese in a can. Although both options are processed and not technically 'cheese,' each has its unique qualities and loyal followers.
Whether you choose Whiz, American, provolone, or no cheese at all, the decision is ultimately up to you. Here are a few rules that many Philadelphians follow:
Soft Rules for Cheesesteak Cheese
Cheese Whiz: Best for shop consumption, not for takeaway. It hardens and becomes less noticeable when taken home. It pairs well with a sliced steak rather than a chopped steak sandwich. It's my favorite option, but not ideal for all.
American Cheese: Fine for those who want a little creaminess without much flavor. It doesn't stand up to the robust taste of beef and onions as well as provolone. However, it's still a reasonable choice.
Provolone: A tasty and flavorful option that holds up well against the taste of the beef and onions. It's a solid choice for those who don't want fried onions as well. It also travels better than Cheese Whiz.
Other cheeses, like mozzarella, are not typically used on cheesesteaks, as they can create a stringy texture that detracts from the messy, flavorful nature of a proper cheesesteak.
Conclusion
The choice between Cheese Whiz and American cheese on a Philadelphia cheesesteak is a reflection of personal taste. Ultimately, it comes down to which flavor and texture you prefer to enhance your meal. Whether you're a Cheese Whiz devotee or an American cheese enthusiast, both options provide a unique twist on this classic sandwich, making it a beloved dish in Philadelphia and beyond.