Easy Cheese is what is sold in the cans, and while some might say they are similar, nothing matches the liquid gold that is cheese whiz. The original Cheesesteak didn’t even have cheese on it. It wasn’t until several years later that cheese was added, and even then it wasn’t even Cheese Whiz that topped the sandwiches.
“Im a cheese eater, sweetheart, and I love cheese, but Whiz is not cheese,” says owner Vonda Bucci, 75. “Its a lot of grease and coloring.”
Ditto at Pats King of Steaks, where Whiz oozed its way into history, said owner Frank Olivieri Jr., 44.
“To me, its always been Cheez Whiz,” said Luke. “… I always say Whiz. I never say American.”
Youve read it, heard it, tasted it, savored it, seen it in photo op action: Want a “classic” or “authentic” Philly cheesesteak? Gotta go with Cheez Whiz.
Provolone is far and away No. 1 at the White House Sub Shop in Atlantic City, which doesnt even offer Whiz.
On Greater Philadelphia’s official visitor website and blog, visitphilly.com and uwishunu.com, visitors can explore things to do, upcoming events, themed itineraries and hotel packages. Compelling photography and videos, interactive maps and detailed visitor information make the sites effective trip-planning tools. Along with Visit Philly social media channels, the online platforms communicate directly with consumers. Travelers can also call and stop into the Independence Visitor Center for additional information and tickets.
This indoor foodie paradise is a one-stop shop for everything from local produce and meats to artisanal cheeses and desserts. The public space also provides open seating where customers can enjoy meals from more than 30 restaurants. While the market is open seven days a week, the Amish vendors, a huge draw for visitors and locals, sell their goods Tuesday through Saturday. — Photo by R. Kennedy for Visit Philadelphia
The cheesesteak made its official debut in 1930, when South Philadelphia hot dog vendor Pat Olivieri slapped some beef from the butcher onto his grill. A nearby taxi driver noticed the alluring aroma and asked for his own steak sandwich. The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon thereafter, Olivieri opened a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe. Today, Pat’s grills sizzle 24 hours a day, as does circa 1966 Geno’s, the rival shop across the street. For 53 years, the two family-run businesses have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s late founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak.
A cheesesteak begins with a long, crusty roll and continues with thinly sliced sautéed rib-eye, melted cheese and, as often as not, griddled onions. Generally, the cheese of choice is Cheez Whiz®, but American and mild or sharp provolone are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include sautéed mushrooms, ketchup and hot or sweet peppers. Some sandwich shops also offer a cheesesteak hoagie, a hybrid that combines the cheesesteak with cold hoagie dressings like lettuce, tomato and mayonnaise. Cheesesteaks are fast, portable and readily available at steak shops, delis, food trucks, pizzerias and even some high-end restaurants throughout the region.
Ordering a cheesesteak is a simple yet specific process. First declaration to make: Cheese. One asks for “Whiz,” or “provolone,” or “American,” just like that. Next up: onions. For yes, the request is “wit.” For no, it’s “widout.” (So, for Cheez Whiz with onions, it’s a “Whiz wit.”) Additional toppings, if available, go by their regular names. Be forewarned: Lines are long, and patience is tested. It’s wise to have your order and money ready to go.
The Best Philly Cheesesteak Recipe – Cheese Whiz vs. Provolone? | SAM THE COOKING GUY 4K
FAQ
What kind of cheese is on a real Philly cheesesteak?
Does Pat’s use cheese whiz?
Does Genos use Cheez Whiz?
Is cheese whiz real cheese?
Is Cheez Whiz a Philly cheesesteak?
While some fans say it’s not an authentic Philly cheesesteak if it doesn’t include the Whiz, many Philadelphia eateries serve the sandwich with provolone or American cheese. In fact, provolone was the original cheese of choice for Philly cheesesteaks until 1953, when Cheez Whiz was introduced to the market and made its way onto the sandwiches.
What is a Philly cheesesteak?
In Philly, a cheesesteak is a long, crusty roll filled with thinly sliced pan-fried beef and melted cheese. Basic toppings are caramelized onions and/or hot peppers. Generally, the cheese of choice is Cheez Whiz, but mild or sharp Provolone and American cheese are common substitutions.
Does Philly cheese steak have cheese?
Cheez Whiz is a popular topping on real Philly cheesesteaks. Other cheese options include American, Swiss, or provolone. The cheese has to be mild in flavor and be able to melt easily over the steak. The original Philly cheesesteak, invented by Pat Olivieri in 1930, didn’t actually have any cheese on it at all.
How do I order a Philly cheesesteak?
Ask any native Philadelphian, and they’ll tell you that those are the only two “right” ways to order a Philly cheesesteak. The cheese: Cheese Whiz. A true Philly cheesesteak always comes with Cheese Whiz, the famous processed cheese sauce. While you can ask for American or Provolone, it won’t be a true Philly cheesesteak.