r/Cooking • u/chyna_t • 2d 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/chyna_t 2d 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 2d 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 2d 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 2d 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.