"Edwin Traisman, 91, Dies Helped Create Iconic Foods". A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Pat Olivieri's nephew Frank Olivieri said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast." Cheez Whiz is "overwhelmingly the favorite" at Pat's, outselling runner-up American by a ratio of eight or ten to one, while Geno's claims to go through eight to ten cases of Cheez Whiz a day. No matter where you stand on this debate, we hope you'll give our version a try (and tweak to your liking!) as we know you're going to love them!įrom Wikipedia: Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but has spread in popularity. And when it comes to add-ons, that's a whole other discussion! Common toppings include onions, peppers, and mushrooms. Then, there's the bread - it's pretty agreed upon that it should never be toasted. For example, in the case of the cheese, some like theirs with American or provolone, while others believe that a truly authentic sandwich should be made with Cheez Whiz. If you love the taste of a cheese steak sandwich but are looking for something new and exciting, try our Cheese Steak Casserole, Philly Cheese Steak Bake, or Philly Cheese Steak Omelet Cups!ĭid You Know? The Philly Cheese Steak is one of the most debated sandwiches in the U.S.! Not only do folks get pretty heated about who makes the best Philly Cheese Steaks in Philadelphia, but there is also a lot of debate about what ingredients go into an authentic cheesesteak.
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