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• Cheese (Score:2)

  by ziggy (25)

  Nice round slices of a good sharp provolone is a perfectly acceptable cheese for a cheese steak (or hoagie).

  But slices of American "cheese", or a mix of that with real provolone is just sacrilege. Wiz is perfectly acceptable, but I never liked it myself. I'd rather have a plain steak with ketchup than cheese wiz, but that's just me.
  • Re:Cheese (Score:1)

    by waltman (335) on 2004.08.07 7:34 (#33181) Journal

    But slices of American "cheese", or a mix of that with real provolone is just sacrilege.

    "Sacrilege" is perhaps too strong a work. Even in Philly, ask for a cheesesteak at any Mom & Pop shop and you're going to get American cheese. Order a pizza steak, and you'll get mozzarella. You can get provolone instead of American (since they already have it for Italian hoagies) but it's rare that anyone does that.

    Wiz is perfectly acceptable

    I've never seen anyone put Wiz on a steak outside of the bigger, touristy places like Pat's, Jim's, and Abner's. It's unheard of in NE Philly.

    Like Ziggy, I recommend provolone for your steak (at Tony Luke's you can pay an extra buck for some really excellent aged sharp provolone). Save the Wiz for your cheese fries.

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    • Re:Cheese (Score:2)

      by pudge (1)

      Provolone is the best IMO, but good deli American cheese -- which is just a mild cheddar -- is fine. American cheese gets a bad knock because of all the processed American cheese foods out there.