Sharp provolone, mild, then Cooper, then regular American, then whiz.

In a weird thing, if I ever order a steak hoagie, I don't get cheese. However, since Cecil's Hut closed, I have not had a good steak hoagie,.

On 5/30/2024 at 11:43 PM, DEagle7 said:

You can make your own fancy Whiz at home pretty easily. Make a bechamel.  Mix in a 50:50 mix of **** processed crap (eg american, veleveeta etc) and sharp flavored cheese (eg cheddar, provolone) to desired consistency.  Basically a trashy mornay sauce.  Then add in whatever flavors your want.  Classic would be a bit of mustard and a few dashes of hot sauce but adding some herbs, roasted garlic or truffle powder is fun too.  Then if you're fancy try to aerate it (a whipping siphon if you have it our just blast it on high in a good blender).

Done, best of both worlds.  Cheese sauce that melts without breaking but also doesn't taste as much like processed latex BS. You're welcome.

This is essentially my nacho/pretzel/cheese fry sauce recipe. It tastes worlds better than canned cheese whiz. Don't buy any of that pre-shredded cheese either. It has wood pulp in it (cellulose) that dulls the flavor. Get yourself a nice block of cheese (ie. cheddar, colby, monterrey jack) and a good grater. A couple dashes of Tabasco, Crystal or Louisiana Red Hot hits really nice. Adding garlic and herbs sounds better than it really does, but knock yourself out if you want to.