This is true, what with tariffs and export controls. But, here’s a little secret from someone who grew up here: there’s no one acceptable cheese type. Some like American cheese (the closest you’ll get outside of the US is probably semi-soft muenster or young white cheddar; ‘American cheese’ is just a form of buttermilk-rich mild white cheddar), some like fresh provolone, some like the trashy stuff because it forms more of a sauce that forms a better coating of fat on your tongue.
They’re actually all fine. The real secret is that you only use either rib eye or chuck, chip it extremely fine (you should be able to see light through a chip), and then fry it in a steel or iron pan with white onions and a dab of a flavorless seed oil, like corn or canola. Start it over low heat, and using a flat metal flipper (NOT a spatula. Look it up. There’s a difference), keep chopping that beef and onion mix until it forms thin sheets. Drop a slice (or dab) of cheese on top, and let it melt and seal the pan to steam the beef.
Then, chop it a couple more times. Place your flat flipper on the pan and let it very hot. Drop another slice or dab of cheese on it, then run it through the center of a V-split long roll. Here, our authentic rolls are yeast-risen with a tougher crust that flakes on the top layer, a bit like filoh dough. A baguette would be too firm. You want a soft roll that can be split down the longways. Then, put your chipped beef + cheese + onion mash into the roll, and bam, you’re right there at 2am on South Street listening to some rich kid scream-talk about how he wants someone to date him to walk into Condom Kingdom.
I am autistic and I can understand it. When stressed, autistic people can exhibit disordered thinking or just naturally pick up on relationships and patterns that neurotypical people do not. We can also have the appearance of unpredictable volatility when facing things like burnout or abuse.
Especially in an era where mental health treatment was really just sending you you to a prison.