The great Philly cheesesteak cheese debate — Cheez Whiz vs. provolone vs. American. What goes on an authentic cheesesteak and how to choose.
The Philadelphia cheesesteak is a sandwich of thinly sliced beef and melted cheese on a long roll — and few food debates are as heated as which cheese belongs on it. Cheez Whiz, provolone, or American? Here's a guide to the cheesesteak cheese question and how to build a great one.
What a Cheesesteak Is
A Philly cheesesteak is thinly sliced (or chopped) ribeye beef, griddled and then topped with melted cheese, served in a long Italian-style hoagie roll. Often it includes grilled onions (and sometimes peppers or mushrooms), but the core is beef, cheese, and roll. Born in Philadelphia, it's an icon of American regional food, and the cheese choice is central to its identity.
The Three Contenders
Three cheeses dominate the cheesesteak debate. Cheez Whiz, the processed cheese sauce, is poured over the meat for an ultra-gooey, salty, tangy result — famously favored at some legendary Philly spots and considered by many to be the "authentic" choice. Provolone gives a sharper, more traditional cheese flavor and a less processed character, favored by purists who want real cheese. American cheese is the smooth, mild, melty middle ground, beloved for its perfect melt and crowd-pleasing flavor. Each has passionate defenders.
Cheez Whiz: The Classic Gooey Choice
Cheez Whiz, despite (or because of) being a processed cheese sauce, is iconic on cheesesteaks. Its pourable, ultra-smooth, salty tang coats the meat in gooey indulgence, and ordering "wit Whiz" is a Philly tradition. It melts perfectly every time and clings to the beef. For many, a cheesesteak isn't authentic without it.
Provolone: The Purist's Pick
Provolone is the choice for those who want real cheese flavor. Mild (dolce) provolone melts smoothly with a gentle, milky tang, while sharper aged provolone adds more bite. It gives the sandwich a more "cheesy" and slightly more sophisticated character than processed options. Provolone is a favorite of cheesesteak traditionalists who prefer natural cheese.
American: The Smooth Middle Ground
American cheese is the popular compromise — it melts as smoothly as Cheez Whiz (thanks to its emulsifiers) but in slice form, with a mild, creamy, salty flavor. Many cheesesteak lovers consider American the best all-around choice for its flawless melt and crowd-pleasing taste. It drapes over the meat in a gooey, even layer.
How to Choose and Build
There's no single right answer — it comes down to taste. For maximum gooey, salty indulgence, choose Cheez Whiz; for real cheese flavor, provolone; for smooth, mild meltiness, American. To build a great cheesesteak, griddle thinly sliced ribeye with onions, chop it on the grill, top with your chosen cheese to melt, and pile it into a soft hoagie roll. Serve immediately, hot and gooey.
Frequently Asked Questions
What cheese is authentic on a Philly cheesesteak?
There's no single answer — Cheez Whiz, provolone, and American are all traditional. Cheez Whiz and American are most associated with classic Philly spots.
What does "wit Whiz" mean?
It's how you order a cheesesteak with Cheez Whiz (and "wit" means with onions) at Philadelphia cheesesteak stands.
Which cheese melts best on a cheesesteak?
Cheez Whiz and American cheese both melt ultra-smoothly; provolone melts well too but gives a more natural cheese flavor.