When you bite into a perfectly made Philly cheesesteak, one thing stands out immediately: the cheese. While classic choices like Cheez Whiz, provolone, and American cheese each have their fans, Cooper® Sharp offers a flavor profile and meltability that elevate your sandwich to the next level. In this post, we’ll explore the history of cheesesteak cheese, why Cooper® Sharp is ideal, and how to recreate the iconic sandwich at home.
What Cheese Goes on a Philly Cheesesteak? The 3 Traditional Options
If you're wondering what cheese goes on a cheesesteak, the three traditional answers are Cheez Whiz, provolone, and American cheese. Each has loyal fans in Philadelphia and beyond:
- Cheez Whiz: The most iconic choice — its smooth, pourable consistency coats every bite of steak and onion. Invented in 1952, it became the default at many Philly cheesesteak shops.
- Provolone: A firmer, slightly tangy option preferred by those who want more cheese flavor. Provolone cheese for a Philly cheesesteak is typically sliced thin and layered over the hot steak so it melts into the meat.
- American cheese: Creamy, mild, and melts beautifully. White American cheese for a Philly cheesesteak is the go-to at many South Philly counters.
But there's a fourth option that many cheesesteak enthusiasts consider the best: Cooper® Sharp. Let's look at why.
A Brief History of Philly Cheesesteak Cheese
The Philly cheesesteak was born in the 1930s when Pat and Harry Olivieri first piled thinly sliced steak on a hoagie roll. Cheese entered the picture later, with diners experimenting first with American cheese, then provolone, and eventually the now-ubiquitous Cheez Whiz. Each variant brought its own texture and taste:
- American Cheese: Creamy, mild, and melts beautifully; became popular in the 1950s.
- Provolone: Firmer texture and slightly tangy flavor; offers a more “artisanal” twist.
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Cheez Whiz: Invented in 1952, its liquid consistency made it ideal for quick melting and drizzling.
While each has its merits, none strike the balance of sharpness and creaminess quite like Cooper® Sharp.
Why Cooper® Sharp Is the Ultimate Cheesesteak Cheese
1. Perfect Meltability
Cooper® Sharp melts evenly without becoming greasy or stringy. It blankets every strand of meat and onion with a silky layer of cheese that clings to the bread instead of running off.
2. Balanced Sharpness
Unlike overly mild American cheese or intensely piquant provolone, Cooper® Sharp delivers a medium-sharp bite that complements the savory steak without overpowering it. As Cooper® cheese’s own Michelle Spoerl explains, the “ideal fat and moisture balance” in Cooper® Sharp makes it an exceptional match for beef sandwiches.
3. Regional Credibility
While stars like Bradley Cooper have raved about cheesesteaks in Philadelphia streets, true aficionados know the best sandwiches pair with flavorful, creamy cheeses -- like Cooper® Sharp.
Provolone vs. Cheez Whiz vs. Cooper® Sharp: Which Is Best for a Cheesesteak?
When comparing the best cheese for a cheesesteak sandwich, it comes down to melt and flavor. Cheez Whiz melts the fastest but can feel one-dimensional. Provolone brings tang but doesn't melt as evenly. American cheese is creamy but mild. Cooper® Sharp hits the sweet spot — a sharp bite that complements the beef without overpowering it, with a melt that's silky, not greasy. For an authentic Philly cheesesteak cheese type that balances tradition with flavor, Cooper® Sharp is hard to beat.
How to Build the Perfect Cooper® Sharp Philly Cheesesteak
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Prep the Steak:
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Slice ribeye or top round as thinly as possible.
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Season lightly with salt and pepper.
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Sauté Onions & Peppers (Optional):
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In a hot skillet, cook sliced onions (and peppers if using) until soft and caramelized.
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Cook the Steak:
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Push veggies to the side, add a little oil, and sear the steak until just browned.
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Add the Cheese:
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Tear or shave 3–4 ounces of Cooper® Sharp and layer it directly over the steak and onions. Cover the pan for 30 seconds to let the cheese steam-melt into a gooey blanket.
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Optional chop style: For the classic Philadelphia flat-top technique, use two spatulas to chop and fold the steak, onions, and melting cheese together into a unified mixture before the cheese fully sets. This creates that signature chopped texture found at many iconic cheesesteak shops. Both methods are authentic—choose based on your preferred texture.
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Assemble the Sandwich:
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Toast a soft hoagie roll (split but not cut all the way through).
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Scoop the cheesy steak mixture into the roll.
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Enjoy Immediately:
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The key is to serve hot, so the cheese is still gooey and the bread slightly crisp.
For a step-by-step guide and recipe inspiration, check out our full recipe post: Cooper: The Ultimate Philly Cheesesteak Recipe.
The Philly Cheesesteak Scene Today
Philadelphia remains the epicenter of the cheesesteak universe. Recent local rankings highlight standout spots where Cooper® Sharp plays a starring role in fan-favorite sandwiches. Whether you’re grabbing a quick lunch at a corner stand or hosting a backyard cookout, bringing Cooper® Sharp to the table connects you to decades of cheesesteak tradition.
Choosing the right cheese can make or break your Philly cheesesteak. Cooper® Sharp® offers the ideal combination of melt, tang, and authenticity to elevate your sandwich from good to legendary. Next time you fire up the stove, reach for Cooper® Sharp and taste the difference.
Q: What cheese is traditionally on a Philly cheesesteak?
A: The three traditional cheeses are Cheez Whiz, provolone, and American cheese. Cheez Whiz became the default at many Philly shops in the 1950s, while provolone and American offer firmer texture and creamier melt respectively. Cooper® Sharp is a newer cheesesteak favorite that combines the best of all three.
Q: What's the best melting cheese for a cheesesteak?
A: Cooper® Sharp is the best melting cheese for a cheesesteak because it melts evenly without becoming greasy or stringy. It blankets the steak and onions with a silky layer that clings to the bread instead of running off — unlike Cheez Whiz, which can be too liquid, or provolone, which can stay firm.
Q: Is Cheez Whiz or provolone more authentic?
A: Both are authentic Philly cheesesteak cheeses. Cheez Whiz has the longer history at cheesesteak shops (since 1952), but provolone was actually used first — it predates Cheez Whiz by decades. Most Philadelphians will tell you the “authentic” choice depends on which shop you ask. The best cheese for a Philly cheesesteak is whichever one you enjoy most.
Q: Can I use sharp cheese on a Philly cheesesteak?
A: Yes — Cooper® Sharp is proof that sharp cheese works beautifully on a Philly cheesesteak. Its sharp flavor complements the savory steak without overpowering it, and its fat and moisture balance means it melts like a dream. If you prefer more cheese flavor than American or Cheez Whiz provides, Cooper® Sharp is the ideal upgrade.
Disclaimer: Cheez Whiz is a registered trademark of Kraft Heinz. This blog post is not affiliated with, endorsed by, or sponsored by Kraft Heinz. All trademarks are the property of their respective owners.
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