this post was submitted on 04 Jul 2023
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[–] EeeDawg101@lemm.ee 5 points 1 year ago

That's sexy and I want to eat it!

[–] Strangian@lemm.ee 5 points 1 year ago

I’m suddenly far hungrier

[–] Ragglemcsnics@lemmy.world 4 points 1 year ago

Those look great! Awesome job!

[–] Bootywind@kbin.social 3 points 1 year ago (3 children)

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.

[–] Acetanilide@kbin.social 3 points 1 year ago (1 children)

Not OP but you gotta use cheez whiz my man. It's the way

[–] Bootywind@kbin.social 0 points 1 year ago (1 children)

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.

[–] Acetanilide@kbin.social 1 points 1 year ago

I gotcha! I hope you enjoy both versions :)

[–] MondaySunday21@lemmy.world 1 points 1 year ago (1 children)

Cheddar cheese and swiss cheese. Perfect mix

@MondaySunday21 @Bootywind
I couldn't have said it better,
And the sharper the cheddar the better.

[–] MondaySunday21@lemmy.world 1 points 1 year ago

The perfect ratio seems to be about 40grams of cheddar and 40grams of swiss on 250grams of steak

[–] ex0dus@lemmy.sdf.org 2 points 1 year ago

Now I wanna try

[–] kobra@readit.buzz 2 points 1 year ago (1 children)

What's your fry method? They look perfect too.

[–] MondaySunday21@lemmy.world 2 points 1 year ago

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

[–] BuddhaBeettle@kbin.social 1 points 1 year ago

I thought I read "Philly cheesecakes" and for a second there I was widly confused at American's concept of a cake.

[–] Someonelol@lemmy.ml 0 points 1 year ago

Could go even better with a side of beans.