Whiz on a cheesesteak: Hit or myth?

It's a split decision at Steve's Prince of Steaks. "Honestly, it's about 50-50," said owner Steve Iliesecu, who has two locations in the Northeast, one in Langhorne, another coming in Cherry Hill.

Some customers even order "combo" cheese - a mix of Whiz and the pourable American he invented in 1980, he said.

"American is probably a more legit representation what of mass-market eaters choose in town," said Inquirer restaurant critic Craig LaBan. "Provolone is for aficionados, extra-sharp for the most discriminating among them."

"The whole Whiz thing is overrated," said WIP midday cohost Glen Macnow, who had provolone during his "ultimate cheesesteak" search, won by John's Roast Pork. "The advantage to Whiz is that, because it's runny, it spreads throughout the sandwich," he said. "But a good grill man should know how to melt and distribute American or provolone so that it infuses every crevice."

But Whiz does have its staunch defenders.

"It drips off the steak and mixes with the steak," wrote Pamela in a yelp.com discussion. "It's amazing. I'm sorry but I love it. American and provolone do not drip."

"There is something terrible and yet totally wonderful about Whiz on your steak," "food snob" Marissa M. agreed.