LOCATION: Liberty Cheesesteak stall, Cardinal Place Shopping Centre, Victoria, SW1E 5JD [map].
PRICE: £8.00 for a whole one. You can also buy a half for er, £4 I guess?
BREAD: Italian-style sub roll.
FILLING: Rib-eye steak, Cheez Whiz, fried onions.
PROS: Soooo, the deal with Liberty Cheesesteak is that they are all about the authenticity. While I was waiting for my mate I overheard one of the cooks saying to an American customer, “when we sawwww how people were doing cheesesteaks over herrrre we were all like, whaaaaaa???!!” and so Liberty Cheesesteak was born. The sandwich apparently should not contain any extras, such as the commonly added fried green peppers, only the fried steak, the onions, the cheese, that’s it.
Now I am not a fan of the food police, you must know that, but I have to say, this was a fine cheesesteak. I like green peppers in a cheesesteak, I do, but it turns out that I also like the sandwich very much without ’em. The beef was rib eye, cut into really thin slices (I presume by freezing it first), then slapped on the hot plate and chopped up and mixed with the onions using those scrapey flippy spatula jobbies. There were three options for cheese: Whiz, American, and Provolone. I went for Whiz, firstly because it was billed as ‘authentic’ HINT HINT and also because I’ve always wanted to try it. It’s like artificial processed cheese that comes in jars. The Americans love that shit. It was great in the cheesesteak I have to say, like a cheesier Dairylea or a melted slappy cheese slice, and it made for the most wonderful goo inside the sandwich when mixed with the hot meat. That sounds horrible but was great, really. Honest. You no like idea of goo? No goo for you? Boo hoo. Okay I’ll stop.
Oh and the bread! Those very light and easily inhalable Italian style subs that the Americans do so well. They didn’t get the bread FROM America, obviously, but they have, apparently, ‘worked with a baker in Putney’. So there ya go.
CONS: Ummm well we agreed the meat could use some pepper, but other than that it’s hard to think of any. Still meat in a bun wit cheez though innit, so just shy of full marks.