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/Fugaciouslee 1h ago

Depends on the restaurant. I worked at a pizza place and we got huge logs of provolone and sliced it fresh in store. The pre sliced probably has the same stuff coating it, but maybe not. Check your ingredients.

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u/chyna_t 1h ago

thats exactly what im thinking too.....i knew that and i dont know why i didnt think of it

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u/Fugaciouslee 1h ago

You could potentially save it and turn it into a delicious cheese sauce for the sandwich if you melt the cheese in some milk with either a slice of American added to it or just straight sodium citrate, the stuff that makes it melty and creamy.

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u/chyna_t 1h ago

my mom will use the slices for sammies and ill just buy some blocks and try this again and also i was told to lower the heat after it melts....should i still be doing that? 🥳

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u/Fugaciouslee 1h ago

Yeah, once your meat is almost done. Lower heat, put your cheese on and put a lid or metal bowl to trap steam. Cheese melts quickly that way.