Quote:
Originally posted by blowmeetheclown
It probably shouldn't be called a cheesesteak if there's no cheese in it either. I saw that Pat's uses Cheez-Whiz, which has always seemed to be a very malleable plastic to me. Though I do guess it's alright if you smother it with greasy beef.
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With enough grease it goes down OK. There is a satellite branch of Pat's in the building where I worked at my first job (Wayne and Chelten Aves.) ....I probably should say "was"; I've no clue as to whether it's still there; this was back in 1972. You do get used to the Cheese-Whiz, and it's not really bad. Provolone is my preference, though.