The Best Cheese for a Cheesesteak
The cheesesteak cheese argument usually gets fought on flavour. The better argument is about how each cheese behaves as it cools.
Why white American wins
It contains emulsifying salts that keep the fat and protein bound as it cools. That means it stays glossy and smooth through the whole sandwich rather than tightening.
Provolone, being a natural cheese, seizes as it drops in temperature — the last third of the sub has visibly different cheese from the first third.
When provolone is right
On a cold sub, where it is never melted in the first place and its sharper flavour is an asset.
On a meatball sub, where it is held molten under marinara and does not have the chance to seize.
The third option
Pepper jack behaves similarly to provolone but brings heat. On a chipotle-style cheesesteak, the sauce provides enough moisture to mask the tightening, so it works better there than it would plain.
Frequently asked
Is white American processed?
Yes, and that is precisely why it works — the emulsifying salts keep it smooth as it cools.
What about Cheez Whiz?
Traditional in Philadelphia and excellent on the same principle, though rarely offered outside dedicated cheesesteak shops.
Can I ask for two cheeses?
Most shops will do it. American plus provolone gives you the melt and the sharpness together.
Keep reading
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