Editing Philadelphia Cheesesteak (section)

== Preparation ==

=== The Meat ===

Traditional cheesesteak preparation uses ribeye steak, sliced thin and cooked on a flat griddle. The meat is chopped as it cooks, creating the characteristic texture of small pieces rather than intact slices. Quality and freshness of meat distinguish better cheesesteaks from inferior versions.<ref name="steak"/>

=== The Cheese ===

Three cheese options dominate:

* '''Cheez Whiz''' — The processed cheese product favored at Pat's and many establishments
* '''American cheese''' — Sliced and melted over the meat
* '''Provolone''' — The traditional Italian cheese, sliced

The Whiz versus provolone debate generates fierce opinions, with partisans on each side claiming authenticity. American cheese represents a middle position. Some establishments offer additional options.<ref name="steak"/>

=== The Roll ===

The roll must be an Italian hoagie roll, ideally baked fresh by Amoroso's Baking Company or similar Philadelphia bakeries. The roll's exterior should have slight crunch while the interior remains soft enough to absorb meat juices. Rolls from outside Philadelphia are considered inferior by purists.<ref name="steak"/>

=== Additions ===

Onions, fried on the griddle alongside the meat, are a common addition. "Wit" means with onions; "witout" means without. Peppers, mushrooms, and other additions are available but considered departures from the classic form. The "cheesesteak hoagie" adds lettuce, tomato, and other hoagie toppings—acceptable but distinct from the pure cheesesteak.<ref name="steak"/>