What Cheese Goes on a Philly Cheesesteak? Settling the Whiz vs Provolone Argument

Ask ten Philadelphians what cheese goes on a Philly cheesesteak & you'll get twelve answers, at least three of them angry.

The Whiz-vs-provolone-vs-American debate is one of the oldest & most heated in American food. Here is the honest breakdown: what each cheese does, which one is actually traditional, which one tastes best, & the answer to “what if I want to make a really good one at home.”

Key Takeaways

• The three classic Philly cheesesteak cheeses are Cheez Whiz, provolone, & American.

• Provolone is the flavor pick. Cheez Whiz is the tradition pick. American is the melt pick.

• Muenster & mozzarella work as backup swaps.

• The cheese matters less than most people think. The bread & the meat matter more.

• An aged Wisconsin cheddar is a bold upgrade for home cheesesteaks.

The Three Traditional Philly Cheesesteak Cheeses

Cheez Whiz (The Tradition)

Cheez Whiz is what Pat's & Geno's (the two most famous Philly cheesesteak shops) famously serve. It is a processed cheese sauce in a jar (yes, really), invented by Kraft in 1952, & it has been on cheesesteaks for over 70 years. It melts uniformly, pours smoothly, & has a bright orange color that has become iconic.

Order a cheesesteak in South Philly by saying “whiz wit” (Cheez Whiz with onions) & you'll get the traditional experience. It doesn't taste like a lot of cheese, but it delivers a specific creamy-salty coating that fans defend religiously.

Provolone (The Flavor Answer)

Provolone is what most Philadelphians actually want if you ask them, & what most non-tourists order. It delivers real cheese flavor: mild, slightly sharp, milky. It plays beautifully with the ribeye & onions. Melts to a stringy pull that photographs well.

Use sliced provolone dolce (mild, not aged). Layer 2-3 slices on top of the meat in the last 30 seconds of cooking. Cover with a lid or a dome to trap steam & melt evenly.

American Cheese (The Underdog)

American cheese is the sleeper answer. It melts smoother than any real cheese (thanks to the same emulsifiers Taco Bell uses), coats every strand of meat evenly, & delivers a mild creamy backbone that lets the ribeye be the star. Many of Philly's newer, chef-driven cheesesteak shops (like Angelo's) use American exclusively.

If you're making cheesesteaks at home & want restaurant-quality melt without buying Cheez Whiz, American is the move.

The Cheesesteak Cheese Cheat Sheet

What Do Pat's & Geno's Actually Use?

Both of Philadelphia's most famous cheesesteak spots offer all three (Whiz, provolone, American) by default. If you don't specify, they'll ask. The classic tourist order at both shops is “whiz wit” (Whiz with onions).

Locals lean toward provolone or American. Tourists lean toward Whiz because it feels like the authentic move. The truth is that all three are traditional.

Making a Philly Cheesesteak at Home

The Bread

You need a proper hoagie roll (like an Amoroso's, which is what most Philly shops use). If you can't get one, a good-quality Italian sub roll works. Skip anything crusty or artisanal. The roll needs to be soft enough to compress under the fillings.

The Meat

Thinly sliced ribeye. Freeze the ribeye for 30 minutes, then slice it against the grain into paper-thin strips (a Wire Cheese Slicer also does the trick if you're sliced-cheese-adjacent already). Cook it on a very hot griddle or cast iron, chopping it up with two spatulas as it cooks.

The Cheese Application

This is where technique matters. In the last 30 seconds of cooking, pile the meat in a mound the length of your roll. Lay the cheese slices on top. Cover with a metal bowl or dome for 20 seconds to trap steam & melt the cheese evenly.

For a Wisconsin twist, use our Holey-Smoked Swiss & Cheddar. The smoky depth adds real flavor without competing with the ribeye. Not traditional, but genuinely delicious.

The Assembly

Slice the roll almost all the way through (keep it hinged). Scoop the meat-cheese pile directly into the roll. Add onions if you want them. Serve immediately.

What About the Cheese Steak Cheeses to Skip?

Some cheeses do not belong on a cheesesteak. Save yourself the disappointment:

• Aged sharp cheddar. Too complex. Fights the meat.

• Blue cheese. Wrong flavor category.

• Swiss. Too nutty. Doesn't work with the beef.

• Anything fresh (mozzarella balls, ricotta, burrata). Too wet, breaks the sandwich.

• Feta. Please no.

FAQ

What cheese is traditionally on a Philly cheesesteak?

Three cheeses are all considered traditional: Cheez Whiz, provolone, & American. Cheez Whiz gets the most attention because of Pat's & Geno's, but provolone & American are equally authentic. Locals are split roughly evenly.

Is Cheez Whiz actually used on real Philly cheesesteaks?

Yes. Cheez Whiz has been on Philly cheesesteaks since 1952 & is the default at many of the city's most famous shops (Pat's, Geno's). It's a processed cheese product, not a natural cheese, but it's genuinely traditional in Philadelphia.

What kind of cheese does Pat's use?

Pat's King of Steaks offers Cheez Whiz, American, & provolone. Their most famous order is “whiz wit” (Cheez Whiz with onions).

What is the best cheese for a Philly cheesesteak?

Depends on what you want. Provolone for flavor, American for the smoothest melt, Cheez Whiz for the authentic Philly experience. All three are legitimate. Home cooks usually get the best results with American cheese.

Can you use mozzarella on a Philly cheesesteak?

You can, but it's not traditional & most Philadelphians would raise an eyebrow. Low-moisture mozzarella (the pizza kind) works if it's all you have. Fresh mozzarella (the wet ball kind) does not; it's too wet & doesn't melt right in this application.

What cheese goes on a cheesesteak besides provolone?

American cheese (the melts-smoothest option), Cheez Whiz (the traditional Philadelphia move), Muenster (the sleeper upgrade), or mozzarella (if you're out of everything else). All swap 1:1.

The classic answers are classic for a reason. But if you're building a cheesesteak at home & want to stand out, our Holey-Smoked Swiss & Cheddar adds smoky depth without stealing the show. Slice it thin, apply it in the last 30 seconds, & discover why Wisconsin cheese belongs on more sandwiches than most people think. For a bolder option, try our 8-Year Super-Sharp Cheddar for genuine cheese-forward flavor. Browse the full cheese block collection to find your next sandwich cheese, or grab the Wisconsin Party Pack for a full spread built for cheesesteak night with friends.