I'm all about throwing some G peppers on there and usually do.
I understand the appeal of provolone for people that don't know about Cooper's Sharp White American.
In areas (I'm looking at you Baltimore) that don't know about cooper and serve dry steak, I agree provolone is a solid option. The provolone creates at least some grease that a slab of kraft yellow American can't.
I'm talking about SHARP white American. A little bit goes a long way.
https://www.coopercheese.com/cooper-products/
Source: I literally eat a cheesesteak 5 days a week and have tried many cheesesteaks over the years. I grew up outside philly.
I'll post my weekly VFW cheesesteak when I get home. It will also get the same complaints about lack of cheese
Last edited by Villian1; 05-11-2021 at 10:51 PM.