The best Philly Cheese Stake, for example, is a balance of flavors. A mild cheese is used so you can still, and actually taste the steak, with some onions. No flavor should drown out the others. That's why I hate cheese-wiz cheese steaks, you take a great piece of meat and then smother the flavor out of it, being overwhelmed by cheese.

Same with rabe, but, if you're going to eat it you need a strong Provolone to keep up.