Best Area Philly Cheesesteak?

Mark R., I gotta disagree with you. The last time I was in the city of brotherly love, Philadelphia, I got a cheese steak sandwich with cheese, and the cheese was definitely not cheeze whiz. I don't really like the stuff, and I would have known if it was on my sandwich. I assume it was white american or povalone. So, was that not a real Philly cheesesteak...even though I got it in Philly??? DD

Penn Station's philly is good. I'll have to try Spinellis.

Mark R., I gotta disagree with you. The last time I was in the city of brotherly love, Philadelphia, I got a cheese steak sandwich with cheese, and the cheese was definitely not cheeze whiz. I don't really like the stuff, and I would have known if it was on my sandwich. I assume it was white american or povalone. So, was that not a real Philly cheesesteak...even though I got it in Philly??? DD

Yeah, provolone is pretty common in philly. I might prefer the Whiz, but even Pat's and Geno's offers provolone and american. So if you have a problem with provolone and American on a steak, I suggest you take it up with them.

Mark,

In 14 years of being in NJ and and also visiting relatives in Philly (who have lived there for 60+ years), I've personally never seen a Philly cheese steak with cheese whiz. My experience has with "genuine cheesesteaks" always been: thin sliced steak, with sauteed onion and green peppers topped with provolone/white cheese, served on what Philly natives would call a Hoagie roll (I'd call a sub roll).

Deb

Yeah, provolone is pretty common in philly. I might prefer the Whiz, but even Pat's and Geno's offers provolone and american. So if you have a problem with provolone and American on a steak, I suggest you take it up with them.

I apologize for not including provolone as an acceptable cheese for a cheesesteak sandwich! Everyone I ever had in Philly had the cheese whiz on it but after comments made here and some web searching I found where provolone is widely used.

Mark,

In 14 years of being in NJ and and also visiting relatives in Philly (who have lived there for 60+ years), I've personally never seen a Philly cheese steak with cheese whiz. My experience has with "genuine cheesesteaks" always been: thin sliced steak, with sauteed onion and green peppers topped with provolone/white cheese, served on what Philly natives would call a Hoagie roll (I'd call a sub roll).

Deb

Deb,

I work with a guy from South Philly and I asked him about the Cheese Whiz/provolone debate. He looked at me oddly and said "Cheese Whiz is the only acceptable cheese for a steak." He also warned never call a steak a hoagie, as that denotes lettuce and tomato, which is never put on a steak. He is a Pat's loyalist and he passed on the proper way to order one at Pat's next time you get to Philly. When you get up to the window what you want is a steak, "sandwich" is understood. Say "steak, cheese wit", meaning steak, cheese and onions. If you want to sound like real vet you say "steak, cheese wit and take the guts out" which means remove the inside of the roll so peppers can be laid in. He also told me that the best soft pretzels in the city are from Philadelphia Soft Pretzels, Inc. 4315 North 3rd Street, where they still hand twist them. He said to get there before noon and buy them by the bagful hot from the oven. He brings bagfuls home with him to share whenever he makes the trip up. Even a few days old they are incredible.

Deb,

I work with a guy from South Philly and I asked him about the Cheese Whiz/provolone debate. He looked at me oddly and said "Cheese Whiz is the only acceptable cheese for a steak." He also warned never call a steak a hoagie, as that denotes lettuce and tomato, which is never put on a steak. He is a Pat's loyalist and he passed on the proper way to order one at Pat's next time you get to Philly. When you get up to the window what you want is a steak, "sandwich" is understood. Say "steak, cheese wit", meaning steak, cheese and onions. If you want to sound like real vet you say "steak, cheese wit and take the guts out" which means remove the inside of the roll so peppers can be laid in. He also told me that the best soft pretzels in the city are from Philadelphia Soft Pretzels, Inc. 4315 North 3rd Street, where they still hand twist them. He said to get there before noon and buy them by the bagful hot from the oven. He brings bagfuls home with him to share whenever he makes the trip up. Even a few days old they are incredible.

It's hard to take one person's view as gospel for an entire area. I mean, personally, I agree, Whiz is the only way to go. I think provolone is terrible on a steak. But as long as Pat's and Geno's have no problem serving provolone, I simply CAN'T think of it as "unacceptable", and I kinda have to take them as the authority...

Stopped in Spinelli's last night, it had been awhile.

Their Philly Passes the look test. Definitely looks like the real thing, similar roll, offer Whiz...

But, it was very bland, and severely lacking in flavor to me. My slice of pizza was the highlight of my meal. Their pizza is equally as good as Hero's or Luigi's to me..........and a little more foldable, which I like.

Why did I see the title as "Best Area Philly Cheesecake"?

Ed,

I work with a guy from South Philly and I asked him about the Cheese Whiz/provolone debate. He looked at me oddly and said "Cheese Whiz is the only acceptable cheese for a steak." He also warned never call a steak a hoagie

That's really funny: I wonder if there is a difference between south Philly and the rest of Philly- I'll have to ask my Dad.

He also warned never call a steak a hoagie

You are right- a "hoagie" is a sandwich with lettuce and tomato- what I'd call a "sub". But they do call the long roll that both sandwiches come on a "hoagie roll"- you can also buy them labelled as such in the supermarkets there.

Deb

Deb,

I work with a guy from South Philly and I asked him about the Cheese Whiz/provolone debate. He looked at me oddly and said "Cheese Whiz is the only acceptable cheese for a steak." He also warned never call a steak a hoagie, as that denotes lettuce and tomato, which is never put on a steak. He is a Pat's loyalist and he passed on the proper way to order one at Pat's next time you get to Philly. When you get up to the window what you want is a steak, "sandwich" is understood. Say "steak, cheese wit", meaning steak, cheese and onions. If you want to sound like real vet you say "steak, cheese wit and take the guts out" which means remove the inside of the roll so peppers can be laid in. He also told me that the best soft pretzels in the city are from Philadelphia Soft Pretzels, Inc. 4315 North 3rd Street, where they still hand twist them. He said to get there before noon and buy them by the bagful hot from the oven. He brings bagfuls home with him to share whenever he makes the trip up. Even a few days old they are incredible.

It's hard to take one person's view as gospel for an entire area. I mean, personally, I agree, Whiz is the only way to go. I think provolone is terrible on a steak. But as long as Pat's and Geno's have no problem serving provolone, I simply CAN'T think of it as "unacceptable", and I kinda have to take them as the authority...

I'm just passing on an actual Philly native take on things, Aaron. My personal take is eat whatever cheese floats your boat.

Ed,

I work with a guy from South Philly and I asked him about the Cheese Whiz/provolone debate. He looked at me oddly and said "Cheese Whiz is the only acceptable cheese for a steak." He also warned never call a steak a hoagie

That's really funny: I wonder if there is a difference between south Philly and the rest of Philly- I'll have to ask my Dad.

He also warned never call a steak a hoagie

You are right- a "hoagie" is a sandwich with lettuce and tomato- what I'd call a "sub". But they do call the long roll that both sandwiches come on a "hoagie roll"- you can also buy them labelled as such in the supermarkets there.

Deb

South Philly is working class (again, not my words) versus the Mainline which is nice Philly.

I am a Philly native, and ate my share of cheese steaks. I always had them with cheese whiz, but provolone was the other option. There is something about the Italian roll that you get in Philly that you just can't reproduce- I think that is a big part of the authenticity of a Philly cheese steak.

It's a little far, but The Trojan's Den in Radcliff has an excellent Cheesesteak! I actually like it better than Spinellis.

At one point in my life I have incurred a chef and some strong supporters of the philly cheese steak. Folks, the main ingrediant of this dish is the ever-popular cheez whiz. It is the celebration of processed cheese. Do we celebrate processed cheese. I hope not. But, I still enjoy some old, head banger rock, I would not admit to. Do we have a sense of humor and enjoy our rather tainted heritage every now and then?

I think Spinelli's has it nailed, on both the sandwich and the attitude!

I do love that place...

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