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What's "wit" the "wiz" -- Cheeseteaks for a prodigal Philadelphian

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What's "wit" the "wiz" -- Cheeseteaks for a prodigal Philadelphian

ConsApi | Mar 2, 2012 08:31 AM

I moved out of Philadelphia in 1975, and on my trips back, I haven't found cheesesteaks of the quality I remember. I will be visiting for the day in a few weeks, and I'd like to get an idea of the better choices in Center City. (i.e within walking distance of 30th street station, suburban station, or Market East Station -- I won't have a car).

I also have a question about the cheese. The Kerry faux-pas of 2004 gave the idea that a real Philadelphia cheese steak has to be made with that disgusting cheez-wiz stuff. Some of the cheesteak posts I've researched here also indicate that many of the hounds seem to think that the "wiz" is what makes a cheesesteak authentically Philadelphian. Tell me it ain't so! In my "yout" when I wandered around "souPhilly," we preferred cheesesteaks made with provolone. I hope that when I visit now and order a cheeseteak with proveleone, I won't be treated with the derision that John Kerry got for ordering one with swiss. Is Cheez-wiz now de rigeur for a cheesesteak?

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