Philadelphia: Cheesesteaks

I actually prefer cheddar on a cheesesteak. I find its flavor to be exactly what I'm looking for. Provolone isn't too bad either, and American is good. But for me, it's cheddar that hits the spot.

However, what I'd really like to have is <b>Havarti</b> on a cheesesteak. I bet that'd be awesome. Havarti is, in the opinion of this cheese lover, <b>the</b> best cheese. It's got a great taste, and I think it would go really well on a cheesesteak.

Anyone ever had havarti on a cheesesteak? Any insight on how it was?

I think with Havarti, I'd just want a kinda bare-minimum cheesesteak - steak, havarti, onions and peppers - no ketchup or tomato sauce or mayo (though I love mayo on a cheesesteak). Gotta agree with Maggie that ketchup is just too sweet for a cheesesteak, though.

Anyway... thoughts on havarti?