Tillamook Test Kitchen: Cheesesteak Sandwich
The cheesesteak (or Philly cheesesteak sandwich) originated in Philadelphia sometime in the early 20th century and is a favorite amongst meat and cheese lovers everywhere. However, over the years many different variations of the sandwich have emerged and most of those recipes include some type of processed cheese (American or Cheese Whiz), which contain chemical preservatives and artificial flavors. Since all varieties of Tillamook Cheese are made from natural ingredients, I though it would be fun to see which flavor would be best to use on a cheesesteak sandwich. For this test I chose three different types of Tillamook cheese – Medium Cheddar, Pepper Jack, and Sliced Provolone.
Here are the results!
Medium Cheddar: The medium cheddar cheesesteak had a well-balanced, mild taste where the steak and cheese complimented each other perfectly! This is the a good choice for those looking for a more traditional taste and aren’t a fan of stronger, more distinctive tasting cheeses.
Pepper Jack: Use Pepper Jack if you’re a fan of Monterey Jack and want to bring a hint of spice to your sandwich. The taste of Pepper Jack was more noticeable than the Medium Cheddar, but still worked very well when combined with the steak.
Provolone: The Provolone sandwich had a stronger, more distinctive, taste that true provolone fans would appreciate. The cheese greatly influenced the taste of the sandwich and, at times, was a little overwhelming. So, for a more balanced tasting sandwich I recommend going light on the Provolone.
Cheesesteak Main Ingredients:
- 24 oz. thinly sliced rib-eye steak
- 1 sliced onion
- 1 sliced green pepper
- 1 package hoagie rolls
- 6 tbsp. cooking oil
Test Ingredients:
Tillamook Medium Cheddar Cheese
Tillamook Pepper Jack Cheese
Tillamook Provolone Cheese
Cooking Instructions:
Heat a non-stick pan over a medium heat and add 3 tablespoons cooking oil. Once heated, add the sliced onions and green peppers. Sauté until desired readiness.
Remove onions and green peppers, add the remaining cooking oil. Quickly cook 8 ounce portions of sliced rib eye on 1 side (approximately 1 minute). When ready, flip the meat over and immediately add your choice of thinly sliced Tillamook Cheese over the top of each 8 ounce portion of meat. Wait another minute then remove the meat/cheese combo and place it inside a hoagie roll. Add sautéed onions and peppers and you’re ready to enjoy a delicious sandwich.
*makes approx. 3 sandwiches
Do you have a favorite cheesesteak sandwich tip or recipe you’d like to share?!
October 19th, 2011 at 11:34 am
Sounds great. You have to call these Tilly Cheese Steak Sandwiches!
October 19th, 2011 at 11:48 am
That’s a great name, Jane! Thanks for the suggestion!
~ Jala of the Tillamook Team