ERIC SUCK ON IT JERK OFF

YOU are the dumbass ERIC!

Why do you have to be so rude? Use whatever meat you want or just move on jerk!

Just melt some chedder down and add some water to thin it out a little bit. Also, if you want an authentic Cheesesteak dont put green peppers in it. I live in South Philly and IDK who or where they came up with the idea that green peppers were on cheesesteaks. I prefer provolone myself, but all these corporate places with the “Philly Cheesesteak sandwiches” are nonsense. I live 5 blocks from Pats and Genos. So dont listen to anyone tell you that green peppers are good if you want a real cheesesteak. Rib eye is the cut of the meat too, I REPEAT NO GREEN PEPPERS!😁Totally takes away from the taste of one.

You can replace the cheese whiz with 1 cup shredded cheddar cheese, or other melty cheese.

Make your own. it’s very similar and the recipe I use to make homemade cheese whiz.

1 tablespoon butter
1 1/2 pound American processed cheese, (Velveeta) cut in cubes
1 tablespoon all-purpose flour
2 egg yolks, beaten
1 can (13 ounce size) evaporated milk

directions
Combine the butter and cheese in the top of a double boiler over simmering, not boiling water. Stir until the cheese is melted.

While whisking, add the flour and egg yolks, stirring constantly until incorporated. While stirring, slowly add the evaporated milk.

Cook, stirring constantly, until the cheese sauce has thickened.

Remove the pan from the heat. Use the sauce immediately, or store in a covered container in the refrigerator for up to 2 weeks. Reheat gently before using

Velveeta, or and soft cheese food product in your region. Softened.