/ck/ - Food & Cooking

[Anonymous No.19902630]

how the fuck can i make a authentic philly cheese steak here in australia when i can't get cheez wiz or steak ums?

[Anonymous No.19902635]

You can't, you can make an actually good one instead.

[Anonymous No.19902640]

it's provolone for me.

[Anonymous No.19902645]

>>19902630
Charlie Anderson on YouTube

[Anonymous No.19902656]

>>19902630
Do you have spray cheese? If so, use that. Good for Poutine too.

[Anonymous No.19902668]

>cheez wiz
is for tourists

>steak ums
is for rubes

Go to an Asian supermarket and buy thinly shaved beef meant for hot pot. It's usually in the frozen case
Thaw and saute it a minute then remove from the own.
Fry thinly sliced onion, re-add the beef when the onions are lightly browned and cook the two together.
Finally, mound the meat/onion mixture into a long-roll-sized pile and top with Tasty cheese, place a split roll on top and flip the pan over whole holding the roll in place with your other hand so that the roll catches the meat.

[Anonymous No.19902669]

>>19902630
Strip steak and Velveeta if you've got that

[Anonymous No.19902677]

>>19902668
>Tasty cheese
Derp. I meant burger cheese. Tasty cheese won't get the same results. Sorry for the confusion

[Anonymous No.19902696]

I assume this is the same thing as cheez whiz? as for the steak you could use sizzle/minute steaks

[Anonymous No.19902701]

>>19902696
Nope they only sell the real stuff in bulk to restaurants
Charlie Anderson

[Anonymous No.19902730]

cheez whiz is just melted kraft cheddar so get this

[Anonymous No.19902773]

even if you imported and expertly used all ingredients and equipment from philadelphia itself such that there is no physical difference between your cheese steak and one being drooled on by some zombie off kensington, in the end it wouldn't be authentic and everyone will die on that hill against you.

[Anonymous No.19903058]

>>19902630
real cheese steak is made with sliced ribeye, real cheese steaks use provolone not cheese wiz.

[Anonymous No.19903069]

>>19902668
based

[Anonymous No.19903073]

>>19902630
imagine unironically eating at pat's. now imagine unironically eating wiz. now imagine unironically gointg to pats and ordering wit wiz

[Anonymous No.19903076]

>>19903058
you could ask a dozen philly natives and they would all give you a different answer.

[Anonymous No.19903087]

>>19903076
don't care what people in philthadelphia have to say.

[Anonymous No.19903094]

if it's not made in philly, it's not a philly cheese steak.

[Anonymous No.19903213]

>>19902630
Provolone is just as authentic as wiz.

[Anonymous No.19903214]

>>19902630
get ribeye and provolone

[Anonymous No.19903467]

>>19902630
everytime I read a thing on the internet about cheasesteaks people insist the wiz is a fake tourist thing. Can any really philly psychopaths confirm?

[Anonymous No.19903474]

>>19902640
>>19902635
Correct answers.

[Anonymous No.19903483]

>>19902630
american cheese will doyou better

[Anonymous No.19903515]

>>19903467
they're liars and have probably only had knock off whiz which admittedly is shit
they also love to talk about provolone as seen above
t. grew up in mayfair

[Anonymous No.19903527]

>>19903467
The best cheese steaks come from NJ diners, food trucks and wawa (local gas station / mini-mart that has a really good sandwich counter).

[Anonymous No.19903566]

>>19903527
>nj diners
maybe, i wouldnt know
>wawa
im a wawa defender, but no

[Anonymous No.19904874]

I have never heard a single person from philadelphia say they seriously prefer wiz over provalone. The wiz is a just a troll really

[Anonymous No.19904899]

>>19904874
i do :)

[Anonymous No.19905037]

>>19903058
Amazing that you're the only correct person in the thread and your only other (YOU) is a douche retard

[Anonymous No.19905099]

>>19905037
But that's wrong. The vast majority of cheesesteaks in Philadelphia are made with American, not provolone. Provolone is for greasy wop degos and colonizers who moved into former greasy wop dego 'hoods IE South Philly.
Wiz is for tourists and dipping fries into.

[Anonymous No.19905119]

>>19905099
i feel like provolone is what outsiders THINK authentic cheesesteaks are made with

[Anonymous No.19905122]

>>19902630
You do realize that "authentic" Philly cheese is disgusting processed garbage?

[Anonymous No.19905132]

>>19902630
Or you could just use actual cheese, which tastes better

[Anonymous No.19905143]

>>19905119
Just like they think that peppers are standard.

[Anonymous No.19905219]

>>19902630
Shaved ribeye and provolone is the way to do it.

[Anonymous No.19905220]

>>19902630
Steak bomb is superior

[Anonymous No.19905222]

Nobody gives a fuck how people in Philadelphia do it.
Just because its first, doesn't mean its the best.
Actual cheese is better than cheese wiz, and peppers are a good addition.

[Anonymous No.19905229]

>>19902668
>buy pre sliced meat
Bruh, literally just get 1-2 nice ribeyes and put them in the freezer for 30-40 minutes so they firm up. Then just slice thinly with a knife. You'll pay less for more and can control the quality of the meat. Also just put provolone and stop dicking around.

[Anonymous No.19905236]

>>19903076
>ask philly natives
You can't. They're all too busy being fried out of their mind on fentanyl.

[Anonymous No.19905237]

>>19902630
>cheez wiz or steak ums?
start by not using either of those EVER!
other anon is correct "Shaved ribeye and provolone"

[Anonymous No.19905241]

>>19905236
now THAT'S a phillybuster, kek

[Anonymous No.19905252]

>>19905229
>buy pre sliced meat
Duder, literally just get 1-2 nice cows and put them on the prairie for 30-40 weeks so they get perginants. Then just slice thinly with a knife. You'll pay less and can control the quality of the meat. Also just put provolone and stop cocking around.

[Anonymous No.19905264]

>>19903076
>philly natives
they all moved to Florida by the 1990s.
I would know since i apparently have a Philly accent but have never been there.
cheezeWiz is a relatively new invention but people have been enjoying Philly cheese steaks for the last 100 years

[Anonymous No.19905267]

>>19905229
I do this but can never get the meat thin enough. im going to ask my butcher to slice it thin for me

[Anonymous No.19905283]

>>19903527
The best cheesesteaks (and hoagies for that matter) come from some no-name mom and pop pizza place on the corner of a four-lane arterial road. Its changed names five times in the last 10 years but their menu is identical, and all of their toppings are thin enough to read a newspaper through at 10 feet away because they're all prepped on the deli slicer. 80 percent of their business is kids walking home from school buying little hugs, chips, and candy.

[Anonymous No.19905295]

>>19903515
bullshit
wiz is the equivalent of little caesars pizza, sure its ok junk food when you're hungry but fuck no its not the standard when you think of proper pizza

[Anonymous No.19905304]

>>19905283
facts

[Anonymous No.19905311]

>>19905236
this, the whiz-provolone debate as a whole is for tourists. the real philly way to order one is blacked out on drugs and threatening people who look at you while you eat

[Anonymous No.19905330]

>>19905311
this post is the real deal
philthy as phuck

[Anonymous No.19905334]

>>19903094
such an incel take

[Anonymous No.19905338]

>>19905252
How cow get perginants
how is babby cow formed

[Anonymous No.19905347]

Not sure if this is relevant but I loved the Philadelphia level in THPS2

[Anonymous No.19905362]

>whiz
the only people selling that shit are Puerto Ricans that failed at being a Jew Yorker so they crawled to Philly and sell a mockery to tourists that don't know better and are clearly retarded because who in their right mind vacations in Philly???

[Anonymous No.19905370]

>>19905267
they sell this at ALDI and it works great

[Anonymous No.19905383]

>>19905370
>a

[Anonymous No.19905552]

>>19905370
>>19905370
nice. will be looking for that and hopefully make a nice ‘steak wit onions and provolone this weekend. probably one with american cheese to compare

[Anonymous No.19905568]

>>19905267
I mean it really depends on how serious you wanna be about the thickness of the slices. I don't mind them if they're not razor thin

[Anonymous No.19905569]

>>19905552
pleas try real American from the deli, it's actually cheese unlike kraft singles

[Anonymous No.19905616]

>>19905569
Kraft singles are actual cheese. Other brands are made with oil but Kraft surprisingly isn't.

[Anonymous No.19905622]

>>19905347
Everyone did.

[Anonymous No.19905638]

>>19905616
only the "Deluxe" Kraft singles legally qualify cheese and even then it can't compare to proper sharp American from the deli

[Anonymous No.19905655]

>>19902630
>how the fuck can i make a authentic philly cheese steak without any of the fake ass lazy bullshit people use to make pathetic lazy phillies.

Flank steak, provolone.

[Anonymous No.19905670]

Just be aware that even having all the ingredients, a good Philly cheese steak is hard to get right

[Anonymous No.19905697]

>>19905638
Boar's Head sharp American ingredients list:
American Cheese (Milk, Salt, Cheese Cultures, Enzymes), Water, Cream, Sodium Phosphates, Salt

Regular Kraft singles:
Cultured Milk, Salt, Enzymes, Skim Milk, Milkfat, Milk Protein Concentrate, Whey, Calcium Phosphate, Sodium Phosphate

Deluxe Kraft singles:
surprisingly the same as regular with added sunflower oil lecithin to help keep the slices separated.

The three are comparable products. I'd say Kraft might be slightly better since it's not watered down (Boar's Head literally is).

[Anonymous No.19905706]

>>19905670
a two burner griddle helps
get the onions on first then push them to the side to stay warm then cook the beef, slap some cheese on it and place the roll open side down on the griddle

[Anonymous No.19905707]

>>19905697
>I'd say Kraft might be slightly better since it's not watered down (Boar's Head literally is).
And costs less than half BH. I can get Kraft for $2.50/lb. BH is always at least $6/lb now

[Anonymous No.19905708]

>>19905236
>>19905264
I made a Tasteatlas thread some months ago and about half the posters were Philly anons. There's plenty to ask. Too damn many, in fact.

[Anonymous No.19905718]

>>19905697
>Milk Protein Concentrate, Whey
thats where they're adding a lot of bulk and it gets its rubbery feel.
Around me Deli is the same price as kraft at $5/lb
i just make my own with cheddar and milk

[Anonymous No.19905735]

>>19905718
Nifty. I should do that some time. I can get chunk cheeses of various kinds for $3/lb or less, like that Cabot there. I recently got LandOLakes Colby Jack for $1.60/lb. Made macaroni and cheese.

>rubbery
Maybe? It's been so long since I've had Boar's Head that I don't recall a strong textural difference. I don't discount the possibility that you might be right in this one, tho.

[Anonymous No.19905777]

>>19905735
well i wouldn't call it a
>strong textural difference
but there is a detectable difference

American was invented as a way to melt a bunch of different cheese left over into one cheese so if you can get cheese cheaply you'd probably wind up with true authentic America

[Anonymous No.19905863]

>>19902630
Use creamcheese pepperoncinis. Maybe not authentic but good.

[Anonymous No.19905869]

>>19902656
>sneed oil
I always get giant boil on my buttcheek when I eat that.

[Anonymous No.19905891]

>>19902630
I know that's supposed to be the authentic method, but nobody actually does it that way.
Everyone restaurant that sells them uses shaved beef and provolone cheese.

[Anonymous No.19905895]

>>19905891
yeah, and they taste like SHIT

[Anonymous No.19905902]

>>19905895
Just make it how you want, for me, if I want real authentic steak and cheese I got to New Jersey and buy from street vendor.

[Anonymous No.19905934]

>>19905895
>t. now this is a real pizza
just because you grew accustom to dollar store cheese steaks doesn't mean that's how they are supposed to be made

[Anonymous No.19905937]

>>19905891
>and provolone cheese.
No.

[Anonymous No.19905990]

>>19905934
>she says, completely unaware that the vast majority of multigenerational Philadelphians don't eat provolone on cheesesteaks
See >>19905099
Unless you're some dumbfuck who can't even currently pronounce your own last name IE an "Italian"* or some Johnny-come-lately "real Philadelphian"**, you don't get provolone on a cheesesteak.

>*actually descends of people from the Albanian autonomous region, Sicilian Arabs or Croatians†
>srsly, I know a few dumbshits who swear to Christ they're Italian but have last names like Dinic (Croatian), Zappala (Arabic), Musacchia (Albanian) and Motica (also Croatian; that's that bald-headed Croat whore, Lidia Nastybitch's maiden name)
>**"I am TOO a real Philadelphian! I've been here since 2009!"

[Anonymous No.19906044]

>>19905990
its fine to eat your sloppa just don't call it a cheese steak anymore if you're going to change the fundamentals because that makes you no better then the guys in Maryland that put slabs of steak, swiss, tomatoes, lettuce and mushrooms then call it a cheese steak
t. never been more simultaneously pissed and disappointed in my life

[Anonymous No.19906500]

>>19906044
>t. has never been to Philadelphia in her life

[Anonymous No.19906767]

>>19905990
>you don't get provolone on a cheesesteak
provolone is cheese, and the only cheese that should ever be on a cheese steak.

[Anonymous No.19906979]

>>19906767
no.

[Anonymous No.19906984]

>>19902640
Why not both?

[Anonymous No.19907038]

For me it's Cooper Sharp White American for my cheesesteaks.

[Anonymous No.19907066]

>>19902630
the fact is its over for you. you're done. you cannot create the sandwich in australia.

[Anonymous No.19907209]

>>19907038
That's the only American cheese I will eat, good choice.

[Anonymous No.19907564]

>>19906500
is been about 20 years since i drove up the east coast... in a white van when the news was reporting the Beltway sniper was driving a white van

[Anonymous No.19907574]

>>19905869
fascinating, what other foods cause your ass to break out

[Anonymous No.19907592]

>>19907066
right like how would he keep the meat from falling out of the pan?

[Anonymous No.19908287]

>>19905229
when you semi-freeze the steak to firmness you're supposed to use a mandolin slicer to get razor thin perfectly uniform meat slices. you can buy a really cheap mandolin slicer on amazon.
>>19902630
i recommend land o lakes american cheese its a little more flavorful than dietz and watson or kraft deli which are the big 3 american cheeses, or in other words saltier and yellower and the most authentically like the stuff you'd get when you get fast food. you can use a little heavy cream or beurre manié and milk to make a sauce but for the best pure cheese sauces i strongly recommend using sodium citrate as a flavorless emulsifier.
>https://www.amazon.com/gp/product/B07Q7111C9/ref=ox_sc_saved_image_6?smid=A2S22AQ6WPJEF6&psc=1
you mix sodium citrate a little water and any cheese and you get a smooth velvety pure cheese sauce like magic. thats how you get perfect meat slices and a perfect cheese sauce. its up to you to find the perfect bread. thats the real challenge and the last missing piece to unlocking unlimited perfect philly cheese steaks for the rest of your charmed life. good luck to you all gentlemen

[Anonymous No.19908384]

>>19903058
originally it was cheese wiz, i think it was originally sandwich bread too. food evolves

[Anonymous No.19908390]

>>19903087
lamo, wrong hood homie gimme your wallet or your life.

[Anonymous No.19908479]

>>19902630
only filthadelphia freaks use wiz

[Anonymous No.19908786]

>>19908384
lol
the first cheesesteak was made before cheese whiz was even invented lmao

[Anonymous No.19909020]

american cheese is creamier and superior than provolone on a cheesesteak never had whiz, but i think id like it fine. fried peppers onions and muschrooms are acceptable additions

[Anonymous No.19909267]

>>19905869
You're not meant to use the nozzle to deliver the cheese into your lower intestine.

[Anonymous No.19909844]

>>19909020
>fried peppers onions and muschrooms are acceptable additions

[Anonymous No.19909867]

>>19902630
>pat's
>wiz

[Anonymous No.19909880]

the only acceptable answer to this is a chicken cheesesteak hoagie from the mom and pop cornershop that makes it with leftover pizza dough

[Anonymous No.19909886]

>>19905347
People like you make me smile.

[Anonymous No.19909889]

>>19909880
>leftover pizza dough
I've never heard of a single place anywhere in Philadelphia that uses leftover pizza dough to make hoagie rolls for cheesesteaks. There's a pizza joint at Broad and Snyder that also bakes bread but that's kinda the extent of it.

[Anonymous No.19909911]

>>19909889
there was a place in kensington when i lived there that i would order from ~bi-weekly that did it, looks like it's closed now. which is a shame bc it was a great spot and with super friendly people working there. they'd be like "here comes the hoagie boy" and i'd say hold the lettuce baby, it's gonna wilt baby

[Anonymous No.19909937]

>>19909911
The place just off... I wanna say Frankford and Lehigh... that had three huge-ass sign for 1lb cheesesteaks? That's literally the only place in Kensington I know that seems cheesesteak other than this guy I know's dad's diner way further up Frankford. I'm not super familiar with the streets in that area but I know that it's beyond K&A and there's a huge park on the left side of Frankford if you're facing northeast-ish.

[Anonymous No.19909961]

>>19909937
>>19909911
Pretty sure I was way off and it's the park on Kensington where Indiana comes in. Brainfart with me brainfartedly thinking the MFL runs up Frankford. Don't mind me.

[Anonymous No.19910173]

>>19902630
Real cheesesteak uses thin sliced ribeye. Whiz is overrated, just make some cheddar cheese sauce and it'll be better.

[Anonymous No.19910211]

>>19909911
>>19909937

I live in the area actually, funny you guys talk about this. I'm home now.

[Anonymous No.19910300]

>>19909937
>>19910211
nah it was some shithole named crispy pizza i guess it's still open though so my bad, i confused it with another place i ordered from. it's on allegheny. i used to call in around 1:30am taking septa after i got drunk at the bike stop and it was the best, though it is probably not the best now

[Anonymous No.19910609]

>>19909020
>fried peppers
Literally no one eats this except the scum who put mayonnaise on a cheesesteak.

[Anonymous No.19910627]

>>19902668
Seems like bbq sauce or something would make it better.

[Anonymous No.19910638]

>>19910627
I actually like a little hoisin on a subpar steak.

[Anonymous No.19910645]

>>19910609
I put mayo on cheesesteak but no peppers of any kind. I like mayo. Sue me.

[Anonymous No.19910660]

>>19910627
That was my post.
I actually invented what I called a "firehouse cheesesteak." It's just a normal-ass cheesesteak except with hotdog chili on it and shredded cheddar on top of that.
A friend said I should call it a Coneysteak. I forgot why. I think that's what a hotdog is canned when you put chili and cheddar on it, maybe.
Usually, tho, I don't stray from what I posted.

[Anonymous No.19910687]

>all these heathens using cheddar cheese on a cheesesteak
its prov, or moz, MAYBE swiss. But cheddar or wiz? fuck off

[Anonymous No.19910744]

>>19902668
>>cheez wiz
>is for tourists
kys

[Anonymous No.19910750]

>>19910687
Emmental is a nice secondary in addition to provolone.

[Anonymous No.19910751]

>>19910744
>she says, touristly

[Anonymous No.19910753]

>>19910751
Why did i read this in Strong Bad's voice.

[Anonymous No.19910801]

>>19902630
I'll send you some cheese whiz for some vegemite

[Anonymous No.19911239]

>>19910173
>cheddar cheese

[Anonymous No.19911439]

>>19903058
>>19905037
Incorrect you fucking retards. Provolone will result in a dry sandwich and does not allow for a proper meat/cheese meld. You have to use a cheese with a low melt point and low protein to ensure a gooey blend of meat and cheese.