Philly Cheesesteak con Provolone

The Philly Cheesesteak con Provolone is a regional variant of the classic Philadelphia cheesesteak, distinguished by its use of provolone cheese rather than the more commonly associated Cheez Whiz or American cheese. The dish originated in Philadelphia, Pennsylvania, in the early 20th century, when Italian-American hot dog vendors began slicing beef onto rolls. While Pat's King of Steaks and Geno's Steaks are the city's most famous rivals, the provolone version is particularly favored by purists who prefer a sharper, more traditional Italian cheese flavor.

A great version starts with thinly shaved ribeye or top round beef, griddled until crispy-edged and tender. The meat is piled onto a soft, crusty Amoroso roll and topped with provolone, which melts into a creamy, slightly salty layer. Some variations include sautéed onions or bell peppers, though traditionalists argue that the cheese and meat should stand alone. The key distinction of a superior cheesesteak is the balance of juicy beef, melted provolone, and a roll that holds together without becoming soggy.

Regional variations exist across the United States, with some substituting chicken or using different cheeses. In Philadelphia, however, the provolone version remains a staple. Giovanni Fois, a ReTubeIt contributor, praised Geno's Steaks for their rendition, noting that the provolone "adds a depth that processed cheese can't match." This version is often preferred by those seeking a more authentic, less processed taste.