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Posted: 8/21/2017 3:29:20 PM EDT
So, I'm gonna make some cheesesteaks for dinner tonight. Is Cheez Whiz everybody's favorite cheese for cheesesteaks? 
Link Posted: 8/21/2017 3:29:47 PM EDT
[#1]
Provolone, melted into the meat.
Link Posted: 8/21/2017 3:29:58 PM EDT
[#2]
What the fuck
Link Posted: 8/21/2017 3:31:32 PM EDT
[#3]
I had one made like that from Steve's Prince of Steaks in Philly after drinking beer.  Even thinking about sinking my teeth into one again gives me goosebumps.
Link Posted: 8/21/2017 3:31:40 PM EDT
[#4]
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What the fuck
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Yeah, I dont even.........



White American and maybe add some good shredded Mozzarella with it.
Link Posted: 8/21/2017 3:33:50 PM EDT
[#5]
... Cheeze Whiz isn't cheese - but I ain't gonna dog-breath it
Link Posted: 8/21/2017 3:33:55 PM EDT
[#6]
American wit
Link Posted: 8/21/2017 3:34:17 PM EDT
[#7]
This topic might get more controversial than beans in chili
Link Posted: 8/21/2017 3:35:14 PM EDT
[#8]
Provolone or American is the best imo.

Cheese wiz is ok.
Link Posted: 8/21/2017 3:36:03 PM EDT
[#9]
Favorite?  I have never heard of anyone actually doing this.  Pics or it didn't happen.
Link Posted: 8/21/2017 3:36:08 PM EDT
[#10]
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American wit
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Also how I prefer mine, but my Dad (from Philly), is a wiz wit.
Link Posted: 8/21/2017 3:36:28 PM EDT
[#11]
American, Land o Lakes if you can find it
Link Posted: 8/21/2017 3:37:31 PM EDT
[#12]
No, anything is better than wiz.
American is what most places use around here.
I prefer provolone, put it over the cooked meat, split roll and put it on top.
Melty goodness.
Link Posted: 8/21/2017 3:37:40 PM EDT
[#13]
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Quoted:
Favorite?  I have never heard of anyone actually doing this.  Pics or it didn't happen.
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That is how the original/authentic Philly Cheesesteak is supposed to be made.
Link Posted: 8/21/2017 3:37:55 PM EDT
[#14]
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Quoted:
Yeah, I dont even.........



White American and maybe add some good shredded Mozzarella with it.
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Quoted:
Quoted:
What the fuck
Yeah, I dont even.........



White American and maybe add some good shredded Mozzarella with it.
I layer it then chop it (not to much though) in the pan with the end of a spatula, over low heat.
Meat+cheese+meat.

I fold it over and over as not to burn the cheese until the cheese is completely melted.

ETA:
I go to the local Jimmy John's and get a couple of fresh loafs of bread.
Depending on our cravings, I may butter it and toast the open face to a golden/light brown.

All the veg is sautéd in unsweetened butta.
Onions to a beautiful golden brown
I remove the tops of the peppers gut them and boil them for about five minutes before cutting them and sautéing.
Link Posted: 8/21/2017 3:42:23 PM EDT
[#15]
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Quoted:
Also how I prefer mine, but my Dad (from Philly), is a wiz wit.
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Quoted:
Quoted:
American wit
Also how I prefer mine, but my Dad (from Philly), is a wiz wit.
Had one or two from Pats this past Saturday.

I love watching the people who don't know how to order get yelled at.
Link Posted: 8/21/2017 3:42:49 PM EDT
[#16]
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Quoted:

That is how the original/authentic Philly Cheesesteak is supposed to be made.
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Cheesesteak created in the early 1930s.  Whiz didn't come along until the 1950s.
Link Posted: 8/21/2017 3:46:22 PM EDT
[#17]
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Quoted:


Cheesesteak created in the early 1930s.  Whiz didn't come along until the 1950s.
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I believe it used to be only steak and chopped onion until Whiz came along.  Then it became the Cheesesteak.
Link Posted: 8/21/2017 3:46:34 PM EDT
[#18]
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This topic might get more controversial than beans in chili
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No.  It won't.   OP is so wrong, he doesn't even wanna be right.
Link Posted: 8/21/2017 3:47:04 PM EDT
[#19]
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Quoted:
Favorite?  I have never heard of anyone actually doing this.  Pics or it didn't happen.
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If you order a cheese steak in Philly and don't specify NOT whiz, guess what it's made with?

Every cheesesteak is a whiz steak.

I always ordered mine with provolone.
Link Posted: 8/21/2017 3:49:50 PM EDT
[#20]
No, no, no.  Nacho cheese sauce from the giant pump thingy...  
Link Posted: 8/21/2017 3:51:15 PM EDT
[#21]
Never new about the whiz though.

I'll be looking into this tonight on the intraweb.
Link Posted: 8/21/2017 3:52:22 PM EDT
[#22]
I like to get down on 2x extra sharp provolone on a 2x meat steak with mushrooms and a fuckton of onion
Link Posted: 8/21/2017 3:53:46 PM EDT
[#23]
I always thought whiz was the only way to get a true philly style cheesesteak. Sandwich place I go to uses white American I believe.
Link Posted: 8/21/2017 3:54:41 PM EDT
[#24]
Provolone for me...

But, what about the bread?  Amoroso Rolls
Link Posted: 8/21/2017 3:55:40 PM EDT
[#25]
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Quoted:
If you order a cheese steak in Philly and don't specify NOT whiz, guess what it's made with?

Every cheesesteak is a whiz steak.

I always ordered mine with provolone.
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Quoted:
Quoted:
Favorite?  I have never heard of anyone actually doing this.  Pics or it didn't happen.
If you order a cheese steak in Philly and don't specify NOT whiz, guess what it's made with?

Every cheesesteak is a whiz steak.

I always ordered mine with provolone.
That's only at the touristy places; Geno's, Pat's, Jims. Go to a local place (Delassandro's and Chubbys were my favorite when i lived in Philly) and you get real cheese.
Link Posted: 8/21/2017 3:55:41 PM EDT
[#26]
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Quoted:
I believe it used to be only steak and chopped onion until Whiz came along.  Then it became the Cheesesteak.
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Discussion ForumsJump to Quoted PostQuote History
Quoted:
Quoted:


Cheesesteak created in the early 1930s.  Whiz didn't come along until the 1950s.
I believe it used to be only steak and chopped onion until Whiz came along.  Then it became the Cheesesteak.



Geno's owner Joey Vento, 68, downplays Whiz. "To be honest with you, I've never eaten Cheez Whiz, and I'm the owner," he said. "... We always recommend the provolone. ... That's the real cheese."

The yellow runny goo, though, is the top choice of his customers, the locals as well as tourists, he said.

Ditto at Pat's King of Steaks, where Whiz oozed its way into history, said owner Frank Olivieri Jr., 44.
   
Originally, the Philly steak sandwich, invented by his Uncle Pat in the early 1930s, had no cheese, he said.

By and by, cheese was introduced. "Customers got tired of eating with or without onions, just like my Uncle Pat got tired of eating hot dogs," Frank Jr. said.

American or sharp provolone? was the original debate, he said.

In the mid 1950s - not long after Cheez Whiz hit the market - his father, Frank Sr., began keeping some by the grill, and telling customers to try it.
Link Posted: 8/21/2017 3:55:44 PM EDT
[#27]
Traditional cheesesteaks (wit wiz) are far from the best cheesesteaks
Link Posted: 8/21/2017 3:58:11 PM EDT
[#28]
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No.  It won't.   OP is so wrong, he doesn't even wanna be right.
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Every 'famous' cheesesteak place I ate at in Philly used cheese whiz. Pat's, Chink's, etc. 
Link Posted: 8/21/2017 3:58:33 PM EDT
[#29]
Velveta mexican.
Link Posted: 8/21/2017 3:59:44 PM EDT
[#30]
Quoted:
So, I'm gonna make some cheesesteaks for dinner tonight. Is Cheez Whiz everybody's favorite cheese for cheesesteaks? 
View Quote


I don't like scientific cheese, so provolone for me.

Chris
Link Posted: 8/21/2017 4:00:28 PM EDT
[#31]
White ameican fan here.
Link Posted: 8/21/2017 4:01:10 PM EDT
[#32]
Presidential hopeful John Kerry asked for a Swiss-cheesesteak hoagie at Pat's Steaks in South Philadelphia. Swiss? Not at Pat's.
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Link Posted: 8/21/2017 4:01:32 PM EDT
[#33]
Wiz without...
Link Posted: 8/21/2017 4:01:51 PM EDT
[#34]
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Quoted:


I don't like scientific cheese, so provolone for me.

Chris
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We used to call it "runoff cheese".
Link Posted: 8/21/2017 4:04:16 PM EDT
[#35]
One cheese wit is the only way to order from Pat's or Genos.
Link Posted: 8/21/2017 4:05:29 PM EDT
[#36]
It's called "whiz" for a reason.


Use american cheese.
Link Posted: 8/21/2017 4:06:00 PM EDT
[#37]
I love my steak with the provalone but OMG the cheese wiz "wit" is awesome ... Yum! Now I want a damn cold beer and cheesesteak...
Link Posted: 8/21/2017 4:08:15 PM EDT
[#38]
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Quoted:


http://i.imgur.com/YMC6hSf.gif


Geno's owner Joey Vento, 68, downplays Whiz. "To be honest with you, I've never eaten Cheez Whiz, and I'm the owner," he said. "... We always recommend the provolone. ... That's the real cheese."

The yellow runny goo, though, is the top choice of his customers, the locals as well as tourists, he said.

Ditto at Pat's King of Steaks, where Whiz oozed its way into history, said owner Frank Olivieri Jr., 44.
   
Originally, the Philly steak sandwich, invented by his Uncle Pat in the early 1930s, had no cheese, he said.

By and by, cheese was introduced. "Customers got tired of eating with or without onions, just like my Uncle Pat got tired of eating hot dogs," Frank Jr. said.

American or sharp provolone? was the original debate, he said.

In the mid 1950s - not long after Cheez Whiz hit the market - his father, Frank Sr., began keeping some by the grill, and telling customers to try it.
View Quote
The '50s go back for enough for Whiz to be authentic.

Or you can continue to eat your bland cheese cheesesteaks and miss out.
Link Posted: 8/21/2017 4:11:01 PM EDT
[#39]
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Quoted:


Had one or two from Pats this past Saturday.

I love watching the people who don't know how to order get yelled at.
View Quote
There is a shop here in San Antonio by Randolph AFB owned by a cousin of Genos, it's called Youz Guyz. When they talk, there is no doubt that they're from Philly. It's really good, my dad says the closest thing he's had outside of Philly. They don't yell at anyone though. Nice people. They use the Amoroso rolls, the bread down here just isn't the same.
Link Posted: 8/21/2017 4:12:42 PM EDT
[#40]
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Quoted:
We used to call it "runoff cheese".
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Quoted:
Quoted:


I don't like scientific cheese, so provolone for me.

Chris
We used to call it "runoff cheese".
Smegma is a more apt name, IMO.

Chris
Link Posted: 8/21/2017 4:13:02 PM EDT
[#41]
Cheese whiz is gross, traditional or not.  It's gross.  

Good thing there are other options.
http://www.patskingofsteaks.com/ordering.html
Link Posted: 8/21/2017 4:13:53 PM EDT
[#42]
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Quoted:


The '50s go back for enough for Whiz to be authentic.

Or you can continue to eat your bland cheese cheesesteaks and miss out.
View Quote


I bet you only ask for a lager, like the real authentic locals do

Attachment Attached File
Link Posted: 8/21/2017 4:22:27 PM EDT
[#43]
I went to Philly for work a few years ago, had some of the local guys take me down to get a cheesesteak.  Went to Pat's, they told me to go "wiz wit" to get a true "authentic" Philly Cheesesteak.  I just remember thinking "wow, if this is how a real Philly Cheesesteak is supposed to be, I don't think I like Philly Cheesesteaks."

When I make them at home, it's usually with left over tri-tip.  So thin sliced tri-tip, pepperjack & mozarella for cheese, green bell peppers and onions all go in a cast iron skillet and get grilled/melted together, then thrown on a nice thick sandwich roll with plenty of chipotle mayo.  Not "authentic", but way better tasting in my opinion.
Link Posted: 8/21/2017 4:24:17 PM EDT
[#44]
Provolone.

Never had Cheese Wiz and nobody uses it either.
Link Posted: 8/21/2017 4:26:03 PM EDT
[#45]
Quoted:
So, I'm gonna make some cheesesteaks for dinner tonight. Is Cheez Whiz everybody's favorite cheese for cheesesteaks? 
View Quote


Link Posted: 8/21/2017 4:26:05 PM EDT
[#46]
Best Philly style cheesesteak I ever had was comprised of a couple cheeses including a layer of nacho cheese.  

The meat was so flavorful, the cheese oozed out, the peppers were spectacular...it was just...amazing.  
Link Posted: 8/21/2017 4:28:37 PM EDT
[#47]
go to philly yo, its the bomb wit the wiz
Link Posted: 8/21/2017 4:29:03 PM EDT
[#48]
Discussion ForumsJump to Quoted PostQuote History
Quoted:
I went to Philly for work a few years ago, had some of the local guys take me down to get a cheesesteak.  Went to Pat's, they told me to go "wiz wit" to get a true "authentic" Philly Cheesesteak.  I just remember thinking "wow, if this is how a real Philly Cheesesteak is supposed to be, I don't think I like Philly Cheesesteaks."

When I make them at home, it's usually with left over tri-tip.  So thin sliced tri-tip, pepperjack & mozarella for cheese, green bell peppers and onions all go in a cast iron skillet and get grilled/melted together, then thrown on a nice thick sandwich roll with plenty of chipotle mayo.  Not "authentic", but way better tasting in my opinion.
View Quote
Try using a good, crusty sourdough roll instead.  I recommend Boudin's.
Link Posted: 8/21/2017 4:30:23 PM EDT
[#49]
shut your whore mouth
Link Posted: 8/21/2017 4:30:52 PM EDT
[#50]
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Quoted:
Every 'famous' cheesesteak place I ate at in Philly used cheese whiz. Pat's, Chink's, etc. 
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Quoted:
Quoted:

No.  It won't.   OP is so wrong, he doesn't even wanna be right.
Every 'famous' cheesesteak place I ate at in Philly used cheese whiz. Pat's, Chink's, etc. 
Again, tourist trap food.


Ironically the two best cheese steak I ever had were made in Trenton.

One was at a lil hole in the wall called Kelvys. They had this magic stuff they shook on and would never tell you what brand of cheese they used. You could buy the shake on seasoning blend from them for $15 a pound though.

The second was a place called Pats, no relation to the one in Philthy though.

Their specialty was an actual Delmonico steak 3/8" thick with cheese on top on a Kaiser roll.
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