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That’s sexy and I want to eat it!
I’m suddenly far hungrier
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.
![Philly Cheesestakes [Homemade]](https://lemmy.world/pictrs/image/aa162831-219e-484b-a855-999ddb2cfc0e.jpeg){kind=link}