Nice looking sandwiches, Bear, and they sound very tasty.
I've had a few of those in past when I lived and worked in Philadelphia, and occasionally the Allentown/Bethlehem area for business. I quickly learned the the cheese steak world changed abruptly once you crossed I 276 heading North. I stopped one afternoon around Coopersburg or Quakertown at a little joint that had a big sign praising their famous cheese steaks. I ordered one and when I went to eat it I noticed some red sauce and thought I got the wrong order. The server confirmed that the order was correct and confirmed that all of the places around that area did pretty much the same, but their "Secret" sauce was considered the best. The sandwich was pretty good, but I guess I was a little let down as it was not what I was expecting, being a true Philly cheese steak purist. One thing I vividly recall on the menu was a German pizza. When I asked the server about it, she told me it was a pizza with their sauce, the steak meat, fried onions, and jalapenos. Dumbstruck, I paid my bill and never returned.
I have to side with JJ on the subject, and for the most part, I'm a "Wit & Wiz" kind of person. I found that the secret with the Cheese Whiz is for it to be well blended with the meat and onions rather than just flopped on the top. As JJ mentioned, my first choice is well aged sharp imported Provolone, but not many do that. Processed American cheese isn't a consideration. And, to me, green peppers, mushrooms, and the other things that some places add, are something of an alien invasion to a true Philly cheese steak.
SQWIB is correct that Pat's and Geno's are tourist traps. There are any number of places that make a much better sandwich, but to a cheese steak virgin, a visit to either one of them, particularly Pat's, is something of a rite of passage. I read recently that, on a busy day, Pat's sells around 3,000 sandwiches so they are certainly something right