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Posted: 8/21/2017 3:29:47 PM EDT
[#1]
Provolone, melted into the meat.
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Posted: 8/21/2017 3:29:58 PM EDT
[#2]
What the fuck
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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.
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Posted: 8/21/2017 3:31:40 PM EDT
[#4]
Quote HistoryQuoted:
What the fuck White American and maybe add some good shredded Mozzarella with it. |
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Posted: 8/21/2017 3:33:50 PM EDT
[#5]
... Cheeze Whiz isn't cheese - but I ain't gonna dog-breath it
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Posted: 8/21/2017 3:33:55 PM EDT
[#6]
American wit
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Posted: 8/21/2017 3:34:17 PM EDT
[#7]
This topic might get more controversial than beans in chili
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Posted: 8/21/2017 3:35:14 PM EDT
[#8]
Provolone or American is the best imo.
Cheese wiz is ok. |
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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.
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Posted: 8/21/2017 3:36:08 PM EDT
[#10]
Quote HistoryQuoted:
American wit |
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Posted: 8/21/2017 3:36:28 PM EDT
[#11]
American, Land o Lakes if you can find it
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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. |
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Posted: 8/21/2017 3:37:40 PM EDT
[#13]
Quote HistoryQuoted:
Favorite? I have never heard of anyone actually doing this. Pics or it didn't happen. |
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Posted: 8/21/2017 3:37:55 PM EDT
[#14]
Quote HistoryQuoted:
Yeah, I dont even......... White American and maybe add some good shredded Mozzarella with it. Quote HistoryQuoted:
Quoted:
What the fuck White American and maybe add some good shredded Mozzarella with it. 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. |
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Posted: 8/21/2017 3:42:23 PM EDT
[#15]
Quote HistoryQuoted:
Also how I prefer mine, but my Dad (from Philly), is a wiz wit. Quote HistoryQuoted:
Quoted:
American wit I love watching the people who don't know how to order get yelled at. |
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Posted: 8/21/2017 3:42:49 PM EDT
[#16]
Quote HistoryQuoted:
That is how the original/authentic Philly Cheesesteak is supposed to be made. |
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Posted: 8/21/2017 3:46:22 PM EDT
[#17]
Quote HistoryQuoted:
Cheesesteak created in the early 1930s. Whiz didn't come along until the 1950s. |
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Posted: 8/21/2017 3:46:34 PM EDT
[#18]
Quote HistoryQuoted:
This topic might get more controversial than beans in chili  OP is so wrong, he doesn't even wanna be right. 
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Posted: 8/21/2017 3:47:04 PM EDT
[#19]
Quote HistoryQuoted:
Favorite? I have never heard of anyone actually doing this. Pics or it didn't happen. Every cheesesteak is a whiz steak. I always ordered mine with provolone. |
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Posted: 8/21/2017 3:49:50 PM EDT
[#20]
No, no, no. Nacho cheese sauce from the giant pump thingy...
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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. |
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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
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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.
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Posted: 8/21/2017 3:54:41 PM EDT
[#24]
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Posted: 8/21/2017 3:55:40 PM EDT
[#25]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
Quoted:
Favorite? I have never heard of anyone actually doing this. Pics or it didn't happen. Every cheesesteak is a whiz steak. I always ordered mine with provolone. |
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Posted: 8/21/2017 3:55:41 PM EDT
[#26]
Quote HistoryQuoted:
I believe it used to be only steak and chopped onion until Whiz came along. Then it became the Cheesesteak. Quote HistoryQuoted:
Quoted:
Cheesesteak created in the early 1930s. Whiz didn't come along until the 1950s. 
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. |
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Posted: 8/21/2017 3:55:44 PM EDT
[#27]
Traditional cheesesteaks (wit wiz) are far from the best cheesesteaks
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Posted: 8/21/2017 3:58:11 PM EDT
[#28]
Quote HistoryQuoted:
No. It won't. OP is so wrong, he doesn't even wanna be right. |
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Posted: 8/21/2017 3:58:33 PM EDT
[#29]
Velveta mexican.
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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? I don't like scientific cheese, so provolone for me. Chris |
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Posted: 8/21/2017 4:00:28 PM EDT
[#31]
White ameican fan here.
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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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Posted: 8/21/2017 4:01:32 PM EDT
[#33]
Wiz without...
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Posted: 8/21/2017 4:01:51 PM EDT
[#34]
Quote HistoryQuoted:
I don't like scientific cheese, so provolone for me. Chris |
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Posted: 8/21/2017 4:04:16 PM EDT
[#35]
One cheese wit is the only way to order from Pat's or Genos.
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Posted: 8/21/2017 4:05:29 PM EDT
[#36]
It's called "whiz" for a reason.
Use american cheese. |
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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...
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Posted: 8/21/2017 4:08:15 PM EDT
[#38]
Quote HistoryQuoted:
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. Or you can continue to eat your bland cheese cheesesteaks and miss out. |
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Posted: 8/21/2017 4:11:01 PM EDT
[#39]
Quote HistoryQuoted:
Had one or two from Pats this past Saturday. I love watching the people who don't know how to order get yelled at.  Nice people. They use the Amoroso rolls, the bread down here just isn't the same.
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Posted: 8/21/2017 4:12:42 PM EDT
[#40]
Quote HistoryQuoted:
We used to call it "runoff cheese". Quote HistoryQuoted:
Quoted:
I don't like scientific cheese, so provolone for me. Chris Chris |
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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 |
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Posted: 8/21/2017 4:13:53 PM EDT
[#42]
Quote HistoryQuoted:
The '50s go back for enough for Whiz to be authentic. Or you can continue to eat your bland cheese cheesesteaks and miss out. 
I bet you only ask for a lager, like the real authentic locals do  Attached File |
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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. |
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Posted: 8/21/2017 4:24:17 PM EDT
[#44]
Provolone.
Never had Cheese Wiz and nobody uses it either. |
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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? 
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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. |
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Posted: 8/21/2017 4:28:37 PM EDT
[#47]
go to philly yo, its the bomb wit the wiz
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Posted: 8/21/2017 4:29:03 PM EDT
[#48]
Quote HistoryQuoted:
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.
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Posted: 8/21/2017 4:30:23 PM EDT
[#49]
shut your whore mouth
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Posted: 8/21/2017 4:30:52 PM EDT
[#50]
Quote HistoryQuoted:
Every 'famous' cheesesteak place I ate at in Philly used cheese whiz. Pat's, Chink's, etc. Quote HistoryQuoted:
Quoted:
No. It won't. OP is so wrong, he doesn't even wanna be right. 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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