PA native. The best option is to make your own.

You can and should make a solid, authentic cheesesteak with Provolone. This bullshit that it HAS to have Cheez Whiz needs to stop. The original sandwich didn't even have cheese and was just chopped meat & onions on a hoagie roll and then because everyone wanted cheese on their hoagie, Provolone became the default for a cheesesteak (processed cheeses joined the club later because they're cheap and melt easy). The sandwich existed for 20 years before Cheez Whiz was even a thing.

The real problem is that most places just do it overall wrong. It needs to be greasy. It should secretly contain the sweat of an overworked mildly stoned grill chef. The bread should be slathered with some fat and then lightly toasted on the grill. And don't just get any bread: go to your favorite Italian bakery and get a fresh hoagie roll. Dress it with some freshly fried onions. If you're going this route, look for shaved RIBEYE at the store because fat = flavor.

Here's what actually happens: -restaurant buys bulk shaved steak. Typically 1 of 3 brands (2 of these brands are packed by the same company). -grill chef salts the meat and doesn't use an adequate amount of fat. Sometimes even overcooks it. Either way, the meat is dry as the Sahara by the time they add the cheese -they put it on a cold, flavorless roll -they dress it with sliced raw green peppers and raw OR soggy onions. The green peppers somehow make the sandwich even worse and they miss that lil bit of mmm that frying up the onions provides

Craft in Pawtucket is a solid plan B. I enjoyed the one I had there. It still missed the health code violations that add the bit of Philly nostalgia but it's still a solid sandwich.