I was first introduced to the “Philly”-style cheesesteak while living in Fairbanks. Almost every “standard” cheesesteak I’ve ever eaten had melted Swiss cheese on it.
In 2004 I discovered—at the exact same moment John Kerry did—that a “true” Philly uses Cheez Whiz™ rather than any, like, real cheese. Certainly not Gruyere or Camembert.
We have a Steak ‘n’ Shake restaurant in Newnan, where Chris and I sometimes like to go and eat. Unless it’s breakfast time, I almost always opt for the double steakburger. But in Lincoln, Illinois on the last day of our driving vacation, we had lunch at a Steak ‘n’ Shake embedded in a truck stop, and just for the heck of it I ordered the “Philly” steakburger.
Now, a “Philly” that involves an intact meat patty is no more “true” than one that uses melted Swiss Provolone. But it did have Cheez Whiz.
Sorry, Philadelphia, but I think I like ‘em better with the Swiss Provolone. But I’ll make a deal with you: I’ll never again order a so-called “Philly” at Hardee’s, where they gave it to me with <puke> mayonnaise.
