#  Cheesesteak Wit - Made In

Inspired by late-night cheesesteaks in South Philadelphia, Chef Nikki Hill and Claire Wadsworth of La Copine put their spin on the classic with shaved Wagyu beef and a rich homemade cheese sauce. 

We spent many late nights working in restaurants and bars, often treating ourselves to a cheesesteak in South Philly after our shifts. The cheesesteak has a special place in our hearts, because Philadelphia is the city where we fell in love. And while we thought it’d be fun to make one for La Copine, we also just wanted one for ourselves. And we can taste the difference when higher-quality meats (in this case, shaved Wagyu beef) are used, and we make our own cheese sauce. We don’t mind indulgent foods when we know the quality of ingredients is thoughtful. So, this Philly cheesesteak respects our nostalgia but with an update for how we eat now.

This recipe is shared with permission from Chef Nikki Hill and Claire Wadsworth’s cookbook [La Copine: New California Cooking from an Oasis in the Desert](https://www.amazon.com/Copine-California-Cooking-Oasis-Desert/dp/1419778226), based on their destination restaurant near Joshua Tree.   
  
Cook’s notes: the Caramelized Onions, Fancy Cheese Sauce, and Cherry Pepper Relish make more than you need, feel free to reduce the recipes if you prefer. It’s best to source a Wagyu sirloin that’s already been sliced, because a butcher can achieve the thin slices in a way that you can’t easily accomplish at home.

---
URL: https://madeincookware.com/recipes/wagyu-philly-cheesesteak