If the shop offers it, it’s fair game. I usually get American, but I’ve had some odd ones on a whim. Swiss would be good with some mushrooms.
Wiz or bust on traditional Philly. Although white American can slap as well, especially on variations. Provolone is not your friend.
Wizz is garbage, as is American, it’s provi or mozz, preferably a blend of the two
Straight up just wrong. Wiz and white American get so melty it’s more of a sauce than a solid, and effectively coats the contents of the sammich. Had a proper one in Philly while traveling and never looked back. Took years for a joint to move in to town that hits that same way. They even get daily bread shipments from East Coast to be muy authentico.
I’ve had it with the provi/moz, and it’s easily an interior product to wiz biz imho. Real ones know what’s up. All my dudes have become converts.
If you like wiz, then get that, but if we’re talking about traditional cheesesteaks, the default in Philly is American. Most shops also have wiz and provolone. Lots of shops do a pizza steak, which has mozzarella and pizza sauce, and most places do a special steak, too, which has peppers, onions, mozzarella, and pizza sauce.
In conclusion, don’t hate on somebody else’s preferences, hate on people being assholes about it.
