Yeah, I can’t do thousand island or Russian dressing on either of those. Mustard or horseradish for me, please. Or just plain.
It’s not the greasiness that would make me not want mayo. It’s the fact that there’s already liquid cheese on it. I’ve put mayo on steak sandwiches before, although you have to be light with it if the steak is juicy, or you’ll not be able to taste the juice.
And Miracle whip is tangy and sweet, while Mayo (assuming you don’t get the reduced fat kind) isn’t sweet and is much more creamy, with just a slight hint of tang.
Now, if all you’ve tasted is the reduced fat mayo, I understand why you’d think it tastes the same. It seems they replace the fat with sugar, and then make it tangier to make up for it being sweeter.
Reduced fat or fat-free versions of products that are mostly fat are never worth bothering with (see also margarine). The other trick they use with those is to replace the fats with mono- and diglycerides, which are nutritionally equivalent to fat (fats are triglycerides), and just don’t taste as good. If mayo has too much fat or Calories for you, then just use less of it, or use it less often, and make up for it with other sauces.
I ate at Slack’s just west of Philly earlier this month. The cheesesteak hoagie had no mayo, and they didn’t ask if I wanted any. None on the one I had at Renato’s in Swarthmore either.
I have noticed as a default at many chains elsewhere in the country. Haven’t had one in DC yet.
If you read the post you responded to without reading the other post I had upthread, then it looks as if I am saying that mayo is always or almost always on a cheesesteak hoagie. As I said in the previous post, there are lots of variations, but ketchup is much more likely to find a home on a sandwich and mayo is much more likely to live in a hoagie. The main point I was trying to establish is that there are two different things, a cheesesteak sandwich and a cheesesteak hoagie; those distinctions were not previously established. I think the quote from this site describes the situation best:
What Is a Cheesesteak?
A cheesesteak is a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Generally, the cheese of choice is Cheez Whiz, but American and provolone are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include fried onions, sautéed mushrooms, ketchup and hot or sweet peppers.
Some sandwich shops also offer a cheesesteak hoagie, a hybrid version that combines the cheesesteak with cold hoagie dressings like lettuce, tomato and mayonnaise. Cheesesteaks are fast, portable and readily available at steak shops, delis, food trucks, pizzerias and even some high-end restaurants throughout the region.
Everyone agrees that the cheesesteak, the celebrated Philadelphia sandwich invented by Pat Olivieri in 1930, should be made with chopped beef and melted cheese. The degree to which said beef is chopped and the type of cheese to be melted, however, is where there remains plenty of debate among cheesesteak aficionados.
I myself found the issue of mayo or not to really be a non-issue. Number one among the people I knew and met in Philly was the bread, that was considered very crucial, sort of like the foundation - if you didn’t have good bread, nothing you could add would be able to salvage it. Next was the meat. After that there came the whiz or no whiz discussion. Getting whiz was a little more of a bold culinary statement about indulgence and decadence and gluttony - I won’t go into that now. Forthly, as with pretty much everything in Philadelphia involving a business exchange, price was an issue - albeit a fairly minor one.
Mayo as a condiment is an abomination before the king of condiments, mustard. Mayo can be a good ingredient in other things (tater salad, etc.) but needs much help from other stuff in those situations.
I shall defend Miracle Whip- it isn’t supposed to taste like mayonnaise. It’s supposed to taste like the sauce in tuna, egg, or chicken salad tastes after sweet pickle relish, mustard, and whatever else is added to the mayo. That is why it’s labeled salad dressing. That being said, Miracle Whip is quite yummy on bacon and tomato sandwiches, Hoosier style tenderloin sandwiches, and cold turkey thigh meat sandwiches on Thanksgiving afternoons.
Funny, I was gonna say, only on a “Subway” Steak n Cheese.
A real Steak n Cheese doesn’t need it. 
I grew up with Miracle Whip. I prefer mayonnaise.
But there are times when Miracle Whip is essential. Avocados, for example. Or liverwurst sandwiches.
That would be a cheesesteak hoagie if it has mayo. And yes, that would be normal.
I’d go for steak sauce myself. Either A-1 or Heinz 57 is fine. Or maybe a little L&P Worcestershire sauce.
Tabasco or Frank’s Red-Hot would go well with a Philly cheesesteak as well.
This is the correct answer. Mayo? I like it in tuna, egg or chicken salad. On BLT’s and club sandwiches. Never on a hoagie(Vinegar and oil pls) or philly cheese steak ( juicy enough natch?)
If I’m having a lunchmeat sandwich why it’s butter and mustard of course.
My favorite cheese steak was the teriyaki cheese steak from steak escape, and it was better with mayo.
Mayo on a cheese steak does not seem like a mind breaking stretch. However, putting mayo on something with teriyaki? That is just wrong.
I still feel very strongly that a Philly cheese steak sandwich needs to have Philly cheese on it.
Logic just demands it.
There’s mayo people and food people. Food people like the tastes of a variety of foods. Mayo people view all non-mayo food as a utensil with which to bring mayo to their mouths. Of course mayo people put mayo on cheesesteaks; they put mayo on everything.
This discussion reminds me of a po’ boy dressed which is with lettuce, tomato, mayo & pickles. I’m a dressed sort of guy and I don’t really know whether mayonnaise is right on a cheesesteak. I think I’d go without to start but I wouldn’t be adverse to with. Basically a coin toss, I guess.
I don’t think that kind of pretension is useful. To do so would to be counted along with the potato lover that holds his nose high in the air in disapproval while others apply salt and oil to their fries, or with the driving enthusiast that abhors the radio, climate control, & windshield wipers that may sully the ‘pure human-machine driving experience,’ or, lastly, with she who cannot countenance the donning of attire which may prevent her from enjoying the complete sensation of nature’s extreme weather phenomenons to her entire body. Good luck with that hailstorm.
It’s ok if you don’t care for any condiments or seasoning or accessories or other extras. But it’s also important to recognize that you’re the odd one if you do.
I guess we found the mayo person.
I was highly disappointed with my first Cuban sandwich, a basic Ham and cheese panini with mayo and pickle. Wth?
I think it is supposed to be mustard and not mayo.
You’re right, in addition to mustard. Well if it’s a chewy baguette with Iberian ham ok fine.