"sf" > wrote
>>
> You're right. I wouldn't like a "Philly" cheese steak (cheese whiz?
> Yuck), but I like what I make, which is pretty much how you make it.

I don't like the cheese whiz either. I don't know the percentages, but many
use sliced American cheese or give the option of Provolone.

What constitutes a good steak is often a neighborhood thing. An Italian
cheesesteak has Provolone and pizza sauce, a steak hoagies had lettuce and
tomato on it.