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What kind of cheese for a cheesesteak?
Posted on 4/11/24 at 8:41 pm
Posted on 4/11/24 at 8:41 pm
Not ranking the below, just naming some options.
Cheese whiz
White american
Provolone
Swiss
Cheddar
I think id go provolone with extra grilled onions
Cheese whiz
White american
Provolone
Swiss
Cheddar
I think id go provolone with extra grilled onions
Posted on 4/11/24 at 8:47 pm to Ryan3232
White American. On a seeded bun from John’s Roast Pork
This post was edited on 4/11/24 at 8:49 pm
Posted on 4/11/24 at 8:48 pm to Ryan3232
It has to be super melty. White American.
Posted on 4/11/24 at 9:35 pm to Ryan3232
Yea going for fake cheese on a cheesesteak. Probably a combo of whiz and American. You want it gooey and gross for a cheesesteak
Posted on 4/11/24 at 10:46 pm to Ryan3232
White American.
I do like provolone on a non-traditional chicken cheesesteak though.
I do like provolone on a non-traditional chicken cheesesteak though.
Posted on 4/12/24 at 4:09 am to Ryan3232
wiz is good but love me some white american
Posted on 4/12/24 at 6:39 am to Ryan3232
Provolone or Swiss with grilled onions and mushrooms.
Posted on 4/12/24 at 7:59 am to Ryan3232
white American is my choice
Wiz is gross
Wiz is gross
Posted on 4/12/24 at 12:27 pm to Ryan3232
Hear me out on this... it's melty, contains peppers, and is ready-to-use.
Try it just once and you'll see what I'm talking about.
Try it just once and you'll see what I'm talking about.
Posted on 4/12/24 at 1:09 pm to Ryan3232
We use baby Swiss or provolone.
Posted on 4/12/24 at 1:23 pm to Ryan3232
Provolone or pepper jack are best, but cheez wiz is authentic.
Posted on 4/12/24 at 2:13 pm to Ryan3232
Pepperjack, melts well and doesn't taste processed!
Posted on 4/12/24 at 5:14 pm to Ryan3232
It's a little extra work but I make a cheese sauce.
Melt half a stick of butter, stir in four tbs of flour and cook it a bit, then stir in some milk until it gets smooth. Then melt in a bunch of sharp cheddar until the taste is right.
Spoon it right onto the sandwiches.
Melt half a stick of butter, stir in four tbs of flour and cook it a bit, then stir in some milk until it gets smooth. Then melt in a bunch of sharp cheddar until the taste is right.
Spoon it right onto the sandwiches.
Posted on 4/12/24 at 8:48 pm to Ryan3232
Gotta go with the combo of white american and provolone
Posted on 4/12/24 at 10:01 pm to Ryan3232
It isn't a cheesesteak without the Wiz
Posted on 4/12/24 at 10:30 pm to Ryan3232
Saw on some cooking show recently some old school Philly joint uses cheese whiz.
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