Philly Steaks

[Mama Mangia]

I'm taking it easy tonight -

philly steaks, fried onions, velveeta cheese, served on crusty rolls with oven fries and onion rings

[Mrs. Chipotle]

It's a funny thing about philly steaks - Some say you can only use Cheez Whiz, some use Velveeta, some use provolone or some other white semisoft cheese.

And yet, everyone thinks their way is the ONLY way. Those sandwiches have quite the cult following, don't they?

[Mama Mangia]

I also like them with Monterey Jack and salsa; or Mozzarella with marinara!

[DrPepper]

Cheez wiz and the meat needs to be the original philly cheesesteaks that are bought by the case as your local restaurant supplier. There is no other way. The original philly cheesesteak steaks aren't fatty and are the secret to the restaurant made subs. They come in a 10 pound pack, and it makes a lot of steak sandwiches.

We serve ours on submarine rolls, with cooked thinly sliced onions, cheese whiz, mushrooms, and the usual, LTM.

[khartman]

I saw a show on PBS about the Philly cheesesteaks. It was really a show about sandwich places. They went to Philly for the cheesesteak, and Cheez Wiz was the secret that was revealed. That's what we've used ever since.

One vote for Cheez wiz!

Now, what about a Philly pretzel

[peacherina]

I will have to try cheese wiz. I have had them with mozerrella. We like ours on sub rolls with onions, mayo, pepper, etc. They are sooo good!

[aeiou]

My vote would be for Cheez Whiz. My husband must of watched the same show because he is the one that suggested trying Cheez Whiz instead of regular cheddar cheese slices. The Cheez Whiz really does make the cheese of the Philly Cheese Steak Sandwich. I would never make one now without using Cheez Whiz.

[alice.b.toklas]

I can never make homemade cheesesteak sandwich taste as good as the ones from the sandwich shops. Is the secret really the steaks and the Cheez Whiz?

I bet there is also something to how they chop the lettuce and cook the onions. I have a Big Mac burger recipe I make, and the secret to making it taste right is to slice the lettuce thinly across the leaves so you get 1/4 wide ribbons of lettuce. The same for the onions, very thin ribbons. A commercial meat slicer would be great for doing this. Wish I had one, but could never justify it.

[Mama Mangia]

Alice - I have a plastic slicer that I bought for undr $10 - and it will cut any thickness you want (within reason). It has this little "handle" type gizmo to place on what you're cutting so that you don't cut yourself. The catch-drawer isn't very big - but it serves its purpose for shredding and slicing.

And Cheez Whiz does mae the sandwich better - but I didn't have any so I had to use Velveeta.

[oldbay]

Originally Posted by Mama Mangia

It has this little "handle" type gizmo to place on what you're cutting so that you don't cut yourself.

Is the cutter like a horizontal grater with a tool to handle whatever you're shredding? Where did you get it?