Quote Originally Posted by wheels
Actually, we use white american, which is the tradtional cheese for a cheesesteak.

You can ask for provolone if you want it, though.

If you've never been there before, though, I suggest you try the #5 or #13.
They're traditional Jersey Shore style cold italian subs. Lots of vinegar and oil is a must.
Your best italians actually get better if you let them sit for a while, everything melds together (particularly the oil into the bread).

Around Philly, american is the standard cheese you'll get on a cheesesteak, but in South Philly you get your choice of whiz, american or provolone. I'm partial to the whiz.