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.
@MondaySunday21 @Bootywind
I couldn't have said it better,
And the sharper the cheddar the better.
The perfect ratio seems to be about 40grams of cheddar and 40grams of swiss on 250grams of steak
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
I thought I read "Philly cheesecakes" and for a second there I was widly confused at American's concept of a cake.