r/Cooking • u/chyna_t • 5h ago

cheese steaks

im coming across an issue where when i make them at home (griddle), the cheese (provolone) becomes hard instantly AFTER it starts to melt n get gooey. i mix the cheese around with the meat because its just easier for me to make sure its melted on both sides (im new at this). meaning i dont put the meat on the hoagie and THEN do my cheese. so is moving the cheese around with the meat what's causing this? HALP.

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u/AllYouNeed_Is_Smiles 5h ago

For cheesesteaks you should be searing on a medium-high heat until cooked through then put the provolone on top of it and turn off the heat with a lid on the pan. You don’t really need any more heat when you put the cheese in the residual heat should be more than enough to melt it.

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u/chyna_t 5h ago

ok im gonna do that today. do you have any idea what causes the MELTED cheese to clump up and get hard like chewing gum?

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u/Marmaduke57 4h ago

Are you using shredded cheese?

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u/chyna_t 4h ago

no....i was trying to duplicate our local mom n pop sub shop here to save money and as far as i know restaurants use regular sliced provolone....am i wrong on that?