RE #7
That's because you're buying them in California.
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White American cheese, provolone, and Cheez Whiz are the most frequently used cheeses and are available for steaks at most places. Swiss, cheddar, and mozzarella are available at a few locations; locals, however, will often say that a "true" Philadelphia cheesesteak is never made with Swiss cheese.[4]
Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but it has come to achieve some popularity.
A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs."[5] In a 1985 interview, Frank Olivieri (Pat Olivieri's nephew) said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast."[6]
A recipe published by Pat's King of Steaks says, with regard to cheese, "We recommend Cheez Whiz; American or Provolone works fine."[7] The proprietor of Geno's, however, considers provolone or American cheese more authentic, but Pat's introduction of Cheese Whiz allowed it to quickly become a "topping of choice."[8]
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Every place that I ever went to in Philly, if you wanted something other than cheese wiz, you had to ask for it. Everyone from Philly that I've ever talked to about it says that Cheese Wiz is the traditional real deal.
It's not gourmet food dude.
