Trudging through the warm summer air, south of Liberty Bell towards what has to be the most famous piece of Philadelphia cuisine, I was determined despite having only just landed and the impending darkness sweeping its way across the sky. Nothing was going to get in the way of me and my cheesesteak, even the warning about the area I was walking to from one of the girls in the hostel could not deter me.
I walked up to the window and despite feeling confident about my order and having researched what to say, I fumbled the words out “one with” and within five minutes I had consumed the whole thing. The feeling of success at my first meal in Philly being a home town icon was almost worthy of throwing my hands up in victory. So here today is a truly authentic cheesesteak even though the Liberty Bell is thousands of miles away, proving this is a meal you can make almost anywhere.
In the effort to make a truly authentic cheesesteak, I discovered the need for cheese wiz, in fact, without that cheese wiz sauce your sandwich it simply wouldn’t be the real deal like you’re eating one of these incredible pieces of Philadelphia. Once you have cheese wiz in your hands the sandwich is as easy to make as cook sliced steak and some onion (if you like them), top with the cheese and consume!
So with the importance of cheese wiz, how would one go about purchasing this cheese when you don’t live in America? Thankfully, you don’t need to worry as I found a great recipe for you to make at home and the beauty of this is there are only a couple of ingredients and it makes enough to last a week for when you have a hankering for another one of these amazing sandwiches.
Note: The cheese wiz is such a light yellow because of the cheddar I purchased, usually the cheese wiz is a little more yellow than how mine turned out.
1 cup milk
1 teaspoon vegetable gelatin
1 1/2 cups grated cheddar cheese
Pinch of salt
1 French stick, sliced lengthwise
1/2 white onion, finely chopped
1 kilo/2.2 pounds beef, finely sliced
Place the milk in a pot and add the gelatin on top. Allow to sit for 5 minutes.
Place on medium heat until simmering, but do not boil. Pour into a mixer and add the cheese and salt and combine until the cheese has all melted.
Pour into your dispensing bottle or container and set aside.
Meanwhile, cook the onion until translucent in a frying pan and set aside. Add the sliced steak in the hot frying pan with a little oil in a saucepan until cooked.
Place in the sliced French stick and top with the cheese wiz sauce and onions if you prefer.