What cheese is used on a Philly cheesesteak?

What cheese is used on a Philly cheesesteak? It's central to understanding one of Philadelphia's most iconic culinary traditions. The dish is often associated with a specific type of cheese, but the debate over its authenticity has persisted for decades. Typically, a Philly cheesesteak uses processed cheese—Cheez Whiz or American cheese—though purists argue that provolone or other varieties are more traditional. This distinction reflects broader discussions about how the dish evolved and its roots in the city's working-class neighborhoods. The choice of cheese isn't merely about taste. It's a reflection of historical and cultural influences that have shaped Philadelphia's food identity. Understanding what cheese goes on a Philly cheesesteak requires examining its history, the role cheese played in the dish's development, and the economic and cultural factors that influenced its preparation and popularity.

History

The Philly cheesesteak is deeply tied to the city's industrial past and the working-class communities that formed its backbone. Italian immigrants in South Philadelphia are believed to have created the dish in the early 20th century, using leftover steak and cheese to make a quick, affordable meal for laborers. According to historical accounts, Pat Olivieri, a butcher, made the first cheesesteak at his shop on 9th and Passyunk Avenue, selling thinly sliced steak and cheese. The cheese used at that time was likely provolone or another Italian cheese, readily available in the area. But things changed as the dish gained popularity. By mid-20th century, processed cheeses like American cheese and Cheez Whiz became more common. Their affordability and melting properties made them ideal for the high-heat grilling method used in cheesesteak preparation.

The transition from traditional cheeses to processed varieties sparked a long-standing debate among cheesesteak enthusiasts and historians. Some argue that provolone or other natural cheeses better reflect the dish's origins, while others contend that processed cheeses are integral to the modern cheesesteak experience. This debate has been documented in various publications, including an article by *Philly Magazine* that explores the historical evolution of the cheese used in the dish. Despite these differences, the cheese remains a defining characteristic of the Philly cheesesteak, symbolizing both its humble beginnings and its transformation into a global culinary icon.

Culture

The cheese on a Philly cheesesteak is more than just an ingredient. It's a cultural touchstone that reflects Philadelphia's identity and the city's role in shaping American cuisine. The dish has become a symbol of working-class resilience and innovation, embodying the resourcefulness of immigrants who adapted their culinary traditions to the local context. Whether traditional or processed, the choice of cheese is often tied to regional pride and personal preference. Many Philadelphians have strong opinions about the "correct" type of cheese to use. This cultural significance is evident in the numerous festivals, restaurants, and even local legends that celebrate the cheesesteak. The annual Philly Cheese Festival, for example, features tastings of different cheese varieties used on cheesesteaks, highlighting the diversity of opinions and the dish's enduring appeal.

The Philly cheesesteak's cultural impact extends beyond its ingredients, influencing how the city is perceived nationally and internationally. Chefs and food historians debate the cheese's role in the dish's authenticity. Some argue that processed cheese is a necessary compromise for the practical demands of the dish, while others see it as a betrayal of the original intent. *WHYY*, a public media outlet in Philadelphia, has explored this debate in depth, featuring interviews with cheesesteak vendors and historians discussing the cultural significance of the cheese. Regardless of the stance taken, the cheese remains a central element of the cheesesteak's cultural narrative, reinforcing its place as a defining feature of Philadelphia's culinary heritage.

Economy

The economic impact of the Philly cheesesteak, including the cheese used in its preparation, is significant for Philadelphia and the broader region. The dish has become a cornerstone of the city's food tourism industry, attracting visitors who seek out authentic cheesesteak experiences. According to a report by the Philadelphia Convention and Visitors Bureau, cheesesteak restaurants contribute millions of dollars annually to the local economy, with many establishments operating in high-traffic areas such as Center City and South Philadelphia. The cheese used on these sandwiches is a critical component of their success, directly affecting the quality, taste, and overall appeal of the dish. Demand for specific cheeses has also influenced local dairy producers and suppliers, who've adapted their offerings to meet the needs of cheesesteak vendors.

Beyond supporting local businesses, the Philly cheesesteak has created employment opportunities for thousands of residents: chefs, servers, food truck operators, and restaurant owners. The cheese industry itself has benefited from this demand. Some cheesemakers in Pennsylvania now produce specialized varieties tailored for cheesesteak use. A number of artisanal cheese producers in the state have begun marketing their products as "cheesesteak-grade" cheese, emphasizing their suitability for the dish's unique preparation method. This economic interplay between the cheese industry and the cheesesteak market highlights the broader impact of the dish on Philadelphia's economy. A study by the Philadelphia Economic Development Corporation notes that the cheesesteak industry has helped sustain small businesses and supported entrepreneurship in the city.

Neighborhoods

Certain Philadelphia neighborhoods are particularly associated with the Philly cheesesteak and the cheese used in its preparation. South Philadelphia, in particular, is often cited as the birthplace of the cheesesteak, with many of the city's oldest and most famous cheesesteak shops located in this historically working-class district. The use of cheese in these shops has evolved over time, reflecting the changing tastes and economic conditions of the neighborhood. Early cheesesteak vendors in South Philly were more likely to use provolone or other Italian cheeses, which were readily available and aligned with the Italian immigrant communities that settled in the area. As the dish gained popularity and demand increased, processed cheeses like American cheese and Cheez Whiz became more common due to their affordability and convenience.

Other neighborhoods have also embraced the cheesesteak tradition, each with its own variations in cheese choice. Center City, for instance, features many upscale cheesesteak restaurants experimenting with gourmet cheeses like aged cheddar or Gouda to cater to a more refined clientele. In neighborhoods like Fishtown and Kensington, which have seen a surge in food innovation, cheesesteak vendors have begun incorporating local, artisanal cheeses into their offerings. This diversity in cheese choices reflects the broader cultural and economic dynamics of Philadelphia's neighborhoods, where the cheesesteak has become a symbol of both tradition and adaptation. *The Philadelphia Inquirer* published a guide highlighting how different neighborhoods have influenced the evolution of the cheese used in cheesesteaks.