The Best Cheese for a Philly Cheesesteak
By The Sandwich App · Updated June 2026
We've argued about this in the test kitchen more than almost any other sandwich, and we'll admit nobody fully won. Three cheeses run the show on a real Philly cheesesteak: Cheez Whiz, American (the Cooper Sharp kind), and provolone. Each does something different on the bread, and Philadelphians treat the choice like a loyalty card. So we cooked all three on the same chopped ribeye, on the same hoagie roll, back to back, and ate them while they were still too hot. Here's what actually changed, what we'd order at the window, and why.
The three cheeses you'll actually be choosing between
Forget the long lists of "6 gourmet melts to try." On a classic Philly cheesesteak there are three real options, and they're the ones the famous windows pour, ladle, or drape onto the steak. Cheez Whiz, American, and provolone. That's the debate.
Provolone came first — it was on the sandwich back in the 1940s, well before Whiz existed. Whiz showed up in the 1950s and became the loud, nostalgic icon. The American camp is the quiet winner of the last decade: a lot of South Philly regulars now order a sharp processed American, and Cooper Sharp specifically got popularized by Angelo's Pizzeria in the 2010s. So the "correct" answer has genuinely shifted over time.
Cheez Whiz: the icon that behaves like a sauce
Whiz isn't really cheese in the cut-a-slice sense. It's a warm, pourable cheese sauce, and that's the whole point. Ladled over chopped ribeye it sinks into the gaps, coats every shred, and turns the sandwich into one glossy, salty, slightly tangy bite. It never breaks or goes greasy because it was engineered not to.
Order it the local way and you say "whiz wit" — Whiz with onions. That phrase at Pat's or Geno's is basically a rite of passage. Our honest take: Whiz is more about texture and nostalgia than flavor depth. It's salty and smooth and a little processed-tasting, and on a great steak that's exactly the comfort you want. On a so-so steak it can be the only thing carrying the sandwich.
American — and why Cooper Sharp is the sleeper pick
This is the one we kept coming back to. American melts into the meat the way Whiz does but tastes more like actual cheese, and Cooper Sharp — a sharp white processed American — adds a real tang without splitting into an oil slick. It puddles into the steak, holds together, and stays creamy from the first bite to the last.
If Whiz is the icon and provolone is the old guard, Cooper Sharp is the choice a lot of Philadelphians quietly switched to. It's our pick. You get the melt of Whiz, more flavor than Whiz, and none of the waxiness provolone can bring. Ask for it as "American wit" if you want onions in there too.
Provolone: the flavor pick that asks more of you
Provolone is the cheese for people who want the cheese to taste like something. It doesn't flood the sandwich the way Whiz or American does — it drapes over the steak, softens, and adds a distinct, slightly funky bite. The trade-off is melt: it can sit a little waxy or bland against juicy ribeye if it isn't given enough heat to fully soften.
Sharpness matters more here than with any other choice. Mild provolone (provolone dolce) is gentle and milky and can get lost. Aged or sharp provolone (provolone piccante) brings a tangy, almost peppery edge that stands up to the beef and the onions. If you're going provolone, go sharp — mild is the version that earns provolone its "bland" reputation.
- Mild provolone (dolce): soft, milky, easy to overlook on a loaded steak.
- Sharp/aged provolone (piccante): tangy and assertive, the version that actually holds its own.
- Either way, give it heat and a lid so it melts fully — under-melted provolone is where the "waxy" complaint comes from.
Our pick, and how to choose yours
If you make us commit: Cooper Sharp American for the best all-around steak, Whiz when you want the classic Philly experience and don't overthink it, and sharp provolone when you care more about cheese flavor than about gooey coverage. There's no wrong answer here — that's why the argument never ends.
Match the cheese to the steak and the toppings. A big juicy ribeye with fried onions can carry sharp provolone. A leaner steak benefits from the sauce-like coverage of Whiz or American. And if you're at a Philly window for the first time, order it the way the regulars do and decide for yourself.
- Want the iconic, nostalgic version: Cheez Whiz, ordered "whiz wit."
- Want the best balance of melt and flavor: Cooper Sharp American.
- Want the most cheese character: sharp (aged) provolone, fully melted.
- First time at the window: try Whiz once just to know what the fuss is about.
Frequently asked questions
What cheese do most Philadelphians actually order?
It's split, but the three real choices are Cheez Whiz, American (often sharp Cooper Sharp), and provolone. Whiz gets the fame, but a lot of South Philly regulars have moved toward sharp American over the last decade. Provolone has the longest history — it was on the sandwich first.
What does "whiz wit" mean?
It's the local shorthand for ordering at a Philly window: "whiz" means Cheez Whiz, and "wit" means with fried onions. So "whiz wit" is a cheesesteak with Cheez Whiz and onions. "Whiz witout" means hold the onions. You can swap the cheese — "American wit," "provolone witout," and so on.
Is Cheez Whiz really authentic, or is that a tourist thing?
It's authentic. Whiz showed up on cheesesteaks in the 1950s and became iconic at spots like Pat's and Geno's. It's not the original cheese — provolone predates it by a decade — but nobody in Philly will tell you Whiz is wrong. It's a genuine classic, just not the only right answer.
Why do people say provolone can taste bland or waxy?
Two reasons. First, mild provolone (dolce) is gentle enough to get lost under a loaded steak. Second, provolone doesn't flood the sandwich like Whiz or American, so if it isn't melted all the way it stays a little firm and waxy. Use sharp (aged) provolone and give it real heat and it's anything but bland.
What's the best cheese for melting evenly over the steak?
American, including Cooper Sharp, and Cheez Whiz both melt into the meat without breaking or turning greasy, because they're processed for exactly that. Provolone takes more heat to fully soften and never coats as completely. If even, sauce-like coverage is your priority, go American or Whiz.