Looks delicious. Did you use just straight provolone or some kind of mixture? The one time I’ve made them I can’t tell if I didn’t use enough cheese or needed a different type.
I’ve definitely seen that, but I was looking for the flavor of the provolone. No discrimination against the cheddar(ish). That’ll be in a future attempt for sure.
Cut the steak (used rump) really thin and browned it in a cast iron fry pan in a shallow layer of oil. Once almost cooked, dump the cheese on top and put a lid on the pan so the heat melts it quicker. Turned out perfect
16 replies
I’m suddenly far hungrier
That's sexy and I want to eat it!
Those look great! Awesome job!
Looks delicious. Did you use just straight provolone or some kind of mixture? The one time I’ve made them I can’t tell if I didn’t use enough cheese or needed a different type.
Not OP but you gotta use cheez whiz my man. It's the way
I’ve definitely seen that, but I was looking for the flavor of the provolone. No discrimination against the cheddar(ish). That’ll be in a future attempt for sure.
I gotcha! I hope you enjoy both versions :)
The perfect ratio seems to be about 40grams of cheddar and 40grams of swiss on 250grams of steak
Cheddar cheese and swiss cheese. Perfect mix
@MondaySunday21 @Bootywind
I couldn't have said it better,
And the sharper the cheddar the better.
What's your fry method? They look perfect too.
Cut the steak (used rump) really thin and browned it in a cast iron fry pan in a shallow layer of oil. Once almost cooked, dump the cheese on top and put a lid on the pan so the heat melts it quicker. Turned out perfect
Now I wanna try
I thought I read "Philly cheesecakes" and for a second there I was widly confused at American's concept of a cake.
Could go even better with a side of beans.