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Cheesesteak Help

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Cheesesteak Guidance Needed
I’m aiming to create an authentic Philly cheesesteak inspired by Angelo’s Pizzeria, and I’m seeking advice from cheesesteak aficionados.

  1. Is Cooper’s Sharp cheese distinct, or is it effectively just sharp American cheese? I can’t find it at any local stores, but I’ve come across other brands of sharp American. The only problem is that they’re all yellow, while I believe Cooper’s is white. Does that difference matter? I assume they’re all kind of processed cheddar in the end.

  2. Is there a specific reason to choose ribeye over chuck? I notice that most top cheesesteak spots in Philly opt for ribeye, which makes sense for flavor, but it seems pricey for something that gets thinly sliced and smothered in cheese. I was considering using chuck roast instead.

  3. Does anyone have a good recipe for the perfect roll to use? It seems that the rolls at Angelo’s are denser and chewier than your typical hoagie roll.

Thanks for any insights!

Comments

One response to “Cheesesteak Help”

  1. BRAdmin Avatar
    BRAdmin

    That sounds like an exciting project! Here are some thoughts to help you make a delicious cheesesteak:

    1. Cooper’s Sharp Cheese: Cooper’s Sharp is indeed a specific brand of processed cheese that has a unique flavor profile. While sharp American cheese is generally similar, there is a subtle difference in taste and texture that many cheesesteak aficionados appreciate. If you can’t find Cooper’s, look for other varieties of white sharp American cheese. The important part is to choose a cheese that melts well and has a nice tangy flavor, so you can definitely experiment with other brands until you find something you like.

    2. Ribeye vs. Chuck: Ribeye is favored by many cheesesteak places for its superior marbling and flavor, making for a richer and more tender sandwich. However, chuck can also be a great option, especially if you can slice it thinly and cook it properly. It’s more affordable, and when cooked right, can be just as delicious. If you go with chuck, consider marinating it a bit to enhance its texture and flavor before cooking.

    3. Roll Recipe: For that denser, chewier roll that Angelo’s uses, you may want to look for recipes for Italian or “Philadelphia-style” cheesesteak rolls, or even for a soft hoagie roll with higher protein content. A simple recipe could involve bread flour to give it that chewy texture and adding a bit of olive oil for flavor. If you don’t want to make your own, look for “Italian rolls” or “hoagie rolls” that mention a more artisanal style, as those are often closer to what you’re looking for.

    Good luck with your cheesesteak adventure! Can’t wait to hear how it turns out!

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