cheesesteaks are really good but you have to get very fresh ingredients. The Philly style comes along with a cheeselike substance that is not really cheese. We have had the arguments here before about velveeta and I admit it is pretty good (I love it on saltines and it melts great for sauces) but at the end of the day you're just consuming some flavored plastic.
I've been a huge steak-um fan since I was a little guy and they served them in our school cafeteria. I used to just devour them plain but these days I throw a little bit of provolone along with some peppers and onions at them. Sometimes I'll crumble little feta in there because I like the bite. Bris and gouda are also good but they are pricey lol I live next to the cheese capitol of the world so I've had a chance to experience them all. A good sharp cheddar is great too but that's more for a burger or a bacon lettuce tomato deal.. American slices are really my go to because they never go bad lol they can sit in the fridge for years and might get a little dry but they never get moldy or become unconsumable.
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