Cheese oh man!!!

White American cheese, provolone, and Cheez Whiz are the most frequently used cheeses and are available for steaks at most places. Swiss, cheddar, and mozzarella are available at a few locations; locals, however, will often say that a "true" Philadelphia cheesesteak is never made with Swiss cheese.

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but it has come to achieve some popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Frank Olivieri (Pat Olivieri's nephew) 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."A recipe published by Pat's King of Steaks says, with regard to cheese, "We recommend Cheez Whiz; American or Provolone works fine." The proprietor of Geno's, however, considers provolone or American cheese more authentic, but Pat's introduction of Cheese Whiz allowed it to quickly become a "topping of choice."

American. American cheese, with its mild flavor and medium consistency, is another favorite on cheesesteaks. Some places pre-melt the American cheese to achieve a Cheez Whiz–like consistency, while others just put freshly cut slices over the meat, letting it slightly melt under the heat.

Provolone. Mild, unaged provolone is almost universally offered. However, a Los Angeles reporter claimed that "provolone is the cheesesteak cheese, preferably an extra-sharp provolone with a distinctly savage bite.".

Other cheese
A few establishments have begun offering the new low-fat cheeses as health-conscious alternatives. Mozzarella cheese is also used, but mainly as a "pizza steak" and is rarely used as a regular steak.

Television chef and food scientist Alton Brown recommends Mimolette, a French cheese with a similar color and texture to cheddar. His Chain of Bull Cheese Steaks recipe uses Mimolette and offers no suggestions for alternatives.