Can Sous Vide make a BETTER Philly Cheesesteak?
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- Опубліковано 16 вер 2020
- Everyone loves Philly Cheesesteak and for a good reason! This sandwich is amazing, easy to make, and it has been around for many years. Today I see if sous vide can make this amazing sandwish better. I not only make the sous vide version but also the traditional one and see which is best.
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HOW TO COOK PHILLY CHEESESTEAK SOUS VIDE
I cooked it for 2hrs @ (135°F / 57°C)
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#SousVide #Steak #PhillyCheesesteak - Розваги
It‘s called Philly Cheesesteak and not Philly Groundbeef🤣
A Philly cheesesteakburger sounds tasty right now.
Basically a sloppy joe at that point haha
Couldn't afford good sliced steak as a kid and loved Philly's. So ground beef, onions, and kraft singles it was.
In New York they call that a chopped cheese
Chopped cheese
Mamou: Is lactose intolerant*
Guga: I'm about to destroy this man's whole stomach
Mamou: I can't have cheese.
Guga: haha Mamou stomach go brrrr
🤣🤣🤣🤣
It's Maumau, people.
But don’t they have pills for lactose intolerance? It’s a pretty easy thing to avoid I would think
@@amanSpawn00 Lactaid is the lactose-intolerant cheese lover's ally. :D
“Cheese never hurts anybody”
Lactose intolerant people: are you sure about that
Dang, you said it first.
But is cheese whiz even cheese at all? It sure as hell looks more like a waste product than something edible.
@@madst7521 While Cheez Whizz has milk and milk protein in it, it's so processed and filled with oils and other stuff that I would think that someone who's lactose intolerant would have a much less negative reaction to it than if they were eating real cheese. He might not even have a reaction.
There's virtually no lactose in cheese, it is consumed in the process of creating cheese from milk. And please don't mention the 1 gram that sometimes remains, it's irrelevant.
@@toddkost but processed American cheese, I believe, is made from powder milk and has more lactose than real cheese. I don't want to create a fight over cheese by the way! Just curious about lactose intolerant people and different kinds of milk products.
"that's uh SOME THICC BOI RIGHT THERE"
favourite ever Guga quote
Bimsara Bandara channeling his inner Jar Jar Binks 😂
This is Chris Hansen.
Same
Guga likes his Philly steaks just like his jokes, extra cheesy
lmao
"Cheese can't hurt anyone"
Maumau: NANI
Cheez-Whiz: OMAE WA MOU SHINDEIRU
Bondia
long time watcher, don't comment often but I wanted to say I appreciated the honesty from Momau (I hope I spelled that right.) I'm glad to see that traditional methods can win out sometimes and that it isn't always about trying to make Sous Vide the king of the food preparation game. In either case it looked amazing and props for the great video! keep up the great content! Thanks!
The editing job on "THE STEAK" SANDWICH made me break out laughing xD
Me 2😂😂😂
I can see that you're a fellow Monster Hunter fan
somebody send me a cheesesteak STAT
oh, hello there
@@Bamx4 General Kenobi
Me too!
Nice seeing you here !
Can't wait for that salmon bowl recipe!
I grew up in the Philadelphia region and I'll say that the REAL secret to getting it right is actually in the bread. You need rolls made with high alkaline content water to give them the perfect texture. This water is pretty natural to the Philadelphia area but is harder to get elsewhere.
Having said that... STEAK & CHEESE IS AWESOME!
Amoroso or Liscios. Even my kids school uses Amoroso
Omg! I need Jim’s or Dalessandros right now!!
Thats one component yes. But it's everything you put in there. Must be a ribeye thin sliced, cooked well done. If you get a streak anywhere else in the country that dont put together the base of the sandwich which is what I just mentioned.
7:34 "That's a some *THICC BOI* right there"
I love Guga, he's a man of culture 😂
That's right
Hearing Guga say "Thick Boi" with such enthusiasm is something I didn't know I needed in my life.
"You Know what a philly cheese steak tastes like"
Europeans:....
Technically, Europeans invented Philadelphia.
Just Some Guy With a Beard europeans did, but i didn't
I feel you Buddy
SEAsian: .....
Hey, it's easy to do at home! no prob
I’m just hoping we could watch Guga cooking a Philly with picanha🤤 calling it something like “the queen of all Phillys”
Video idea, 3 course meal Sous vide style 🔥🔥🔥🔥
I subbed to your channel a couple months ago and was immediately hooked! I have just finished watching every video you’ve made! Please post more bro! Your channel is the best!!!
I just imagine Guga going full rage on Mau Mau as soon as they quit filming since he chose the non sous vide version
I dont think guga is like that at all
We do this all the time with Sirloin Tip roast, sous vide style. Family favorite that is extremely budget friendly. If you want to add some wow, fry up some bacon bits, and then deglaze the pan with your sandwich meat right before you serve. A bit of bacon juices (and bits) in there takes it to the next level. You can sous vide the meat on the weekend and have amazing lunches all week long.
To Guga or whoever gets a chance to read this. I'm lactose intolerant also, however about a yr ago I discovered this milk brand Fairlife which literally tastes like any regular milk. The catch is it is lactose free and also has Lactase Enzymes in it. I drink a cup of this milk before I eat Pizza, Cheeseburger or whatever meal that may contain cheese and because of the enzymes in the milk, it breaks down the dairy so you don't get a ridiculously painful stomach ache later. It won't cause you to have to use the bathroom either. This milk just supplies your body with the Enzymes to break down dairy, thats all. I highly suggest you try this Mamou, its pretty amazing. Prior to finding this milk, I hadn't had dairy products in years and now I can eat them whenever as long as I drink a cup of this with the meal. Just sharing some knowledge because not being able to eat dairy comfortably or at all is a pretty big deal
Oh my I NEED THAT
If you live in the US, a nicer alternative would be to just buy some lactase supplements from the pharmacy. A popular brand for that (and my personal favorite) is Lactaid, though there are usually also generic versions available. It's far more convenient as they come in caplets you can just swallow or tablets to eat so you can carry and use them anywhere.
Also, as far as I know, though Fairlife as well as other lactose-free brands of milk may have some active lactase enzymes in them left over, they aren't designed to specifically supplement lactase for you and many of the enzymes may be denatured by the time you drink it. I'm actually surprised that there are enough active enzymes left in Fairlife to substantially help you out.
Either way, whatever works for you is good, just thought I'd mention this.
Guga, you're awesome. You've inspired so many of the meals my family and I love. I think I've replicated at least half of the meals you've posted on YT by now. Thanks and keep up the great work, bro!! Cheers!
I just can't miss one of your videos, they are just too good !
I'm a french viewer, and unfortunatly we do not have the same meat cutting system as America, so i can do your recipes exactly the same ! (I would love to try picanha)
3:20 “just le me know *in the description down below* “
Of course Guga!
The way Guga says Cheese Wiz is intoxicating.
Great work man I loved the video
I'd like to try both! Thanks for sharing!
5:51 "I know! My steak doesn't look good right now. But watch this!"
*cue steak cooking theme song*
Still looks unappetizing 🙄
Looks delicious. Like always, you are my motivation to make my content better. Thank you and keep going with amazing recipes ❤️😍👍🏼
Nice work Ro Kitchen. Wish you a bright future
Different styles but the same delicious recipes. Good job both of you 👏🏼👏🏼
Thanks a lot 🙏🏼 with mentors like Guga it's a pleasure to cook ❤️
Wish you the best bro
The video has been out for 32 minutes and is 11 minutes long, you commented 29 minutes ago. It's impossible for you to have watched the whole video.
the other day i wrote a comment about repetition.
this video, as well as the most recent one gugafoods really drew me in and kept me watching. it was remained interesting the entire way through, and nothing felt repetitive!
thank you for always listening to your viewers! there's a reason why we stay for your amazing content!
As always, looks delicious!!
7:34 thats a some thicc boi right dere lookadat
"As you can see because I was not moving my meat at first, it developed a nice crust" -Guga
Gross Guga, TMI🤣🤣🤣
That medium, rare one looks amazing!!!! That's a picture for sure. Great job!!!
Loving the Videos keep going crazy
everytime I sear my newly sous vide steak I fing myself humming the blowtorch song.
I actually prefer American or Provolone cheese. Add mushrooms and peppers.
This guy is definitely from California
WALTERBROADDUS No
@@airimee Why? That's how they served a cheesesteak to me in Philly.
@@thatissomeBS your either lying or you ask for green peppers. Ask someone from philly there opinion on an actual philly cheesesteak..we don't know how green peppers got on it but it isn't authentic. Must be a new jersey cheesesteak.
Coppers sharp white cheddar. That’s my go to for everything. Idk it’s availability everywhere but it’s great.
it always put a smile in my face see that Mamaosinho appears there! cheers guys!
Guga IT took me a Year of Watching every single video of Yours. Finally bought SousVide Equipment and I cant explain .... Love You GUGA. Cheers From CzechRepublic
"You Know what a philly cheese steak tastes like"
non-americans: 🗿
true
Fax
You deserve to try it! They are SO GOOD!
MauMau: "It tastes of pain."
@@Barbasnoo i made one once but with caramelized onions instead of just cooked and goat cheese (because its the best cheese), and yeah.. probably the best sandwich i've ever made
10:03 "It feels like a steak sandwich."
6:17 - You don't say
Lmao 😂😂😂
Higher surface area of searing on the original Philly cheese steak so because of maillard reaction the flavour is that smoky/roasted/fried type and it comes together well with the cheese sauce to contrast with it. With the sous vide one the flavour of the steak is obviously richer because its medium rare but thats just the meaty flavour, it doesnt necessarily complement the cheese or the go well with the bread. I guess the philly cheesesteak is just a wonderful combination of flavours coming together and thats what makes it what it is.
I love the honesty. Its obviously because of the surfaces grilled, not how it was made.
2:43 onion powder? And 4:35 garlic powder? I thought you say they were seasoned the same??
might have had a slip of the tongue, or used both. until he says we just don't know
Thought I was the only one who caught that
He always uses SPG Salt Pepper Garlic
Not all the time. just most of the time.
I was looking for this comment.
Me: "Hm, I wonder how Guga is going to sear this one? Seems like this might have to be done differently to maintain a good crust and such."
Guga: flamethrower go brrrrrrrr
My favorite youtube channel.. hands down !
Seriously man. I enjoy the hell out of your videos. both Guga Foods and Sous Vide Everything.
Keep up the good work and have an amazing day.
"Cheese never hurts anybody."
Nervous laughter...
1. Looks very good
2. Not thin enough for Philly Cheesesteak
3. Original cheese is provolone
Yeah, but wiz wit is better.
I def prefer prov, but I like whiz too. Just can't call it original
Draycos9 Fair enough.
@@thadoc5186 Wiz is gross. Salty and tastes artificial,
@@Crazywaffle5150 you have no soul!
Valeu Guga!!!!!
Vou fazer aqui no Brazil!!!
I’m so glad u have 2 channels ❤️
"As we know, cheese doesn't hurt anybody"
My lactose intolerance: yeet
Hahahaha omg you're so funny and quirky
“Because if this doesn’t put a smile on your face, I don’t know what will.”
Me: 🗿
Very nice video Guga ! 👋😎🇮🇹
When we say "the importance of traditions" !!! 😋
Thanks for this video. I figured the original Philly would be better, but I grew up eating them. So seeing this done by someone not from Philly is helpful.
"Choice grade?!?" Guys, Guga's clearly going through financial problems. EVERYONE BUY A HOODIE!
Not too surprised here. The Philly Cheese Steak was designed entirely around thin slices of steak that are fully seared. You can't just swap the meat for a "better" meat and expect it to be better because the rest of the sandwich was not designed to play up the "better" meat.
Lol you must be so fun to hang out with!
I'd like to see you guys do an Italian Beef sandwich. I'm from Chicago and there are a lot of places that pride themselves on their Italian Beef out here (as far as "mainstream" Portillos is a big one). With Italian beef, the toppings are pretty much personal preference, but its all about the seasoning and gravy. I personally like as far as topping sweet peppers and mozzarella cheese.
Oh my gosh....I can almost taste the food through the video. So good, sooooo goood!
Not everyone in philly makes cheesesteaks with wiz. I never have. White american is my cheese of choice.
American or Provolone > wiz.
Sear the steak and mix in the cheese whiz and top with provolone. Trust me, my uncle Giavino showed me this. Also, use the fat of bacon, prosciutto, guanciale or butter for the oil to cook with. Loving the recipe 😋
@@jaymjacinto he from Philly?
@@HereThereBackAgain born and raised. We always save bacon fat to cook.
I do like me some straight american cheese never can go wrong with that.
"Cause as we know, cheese never hurts anybody"
Me, lactose intolerant:
I personally would have stopped cutting the meat when they were thin squares, but I respect the show and this chef. Now I know how easy it is to make the BEST cheesesteak sandwich at home. Just for the record, I seen a documentary on CNN where they interviewed the top 10 chefs at Philadelphia restaurants that "serve true Philadelphia Cheesesteak" on the menu. All 10 were around for at least 50 years, and at least 8 out of the 10 confirmed sautéed onions, mushrooms, and bell peppers are the traditional toppings that been used ever since this sandwich was first served at eateries. All 10 of these guys were old school Americans who know the history of Philadelphia restaurants very well.
You made me very hungry. I believe I would prefer the traditional sandwich! Looks delicious!
👍👍 I might add have always loved a philly cheese steak sandwich!
“Cheese never hurt anybody”
“Maumau is lactose intolerant”
Me when I see a Guga video:
“LETS DEW EET”
Excellent and easy recipe. Could you please also teach us how to make Charley’s Chicken California sandwiches on sous vide and cast iron? Thanks, Guga. I’ve been following both channels for a while now, and my family gets excited every time I cook one of your extraordinary recipes, greetings from Tampa.
Love your videos and your food
"That 'my friends' is flavor"
“Cheese wouldn’t hurt anyone”
Lactose intolerant people: guga you liar
Aged cheese has almost no lactose
I'm trying this in the UK! Can't wait
I'm Californian and I make some very impressive home philly cheesesteaks. Here's how.
italian bread, like the one in the video. I typically cut through it until I can open it like a hotdog.
oven on broil, put some butter on the bread and let it sit in the oven on broil until it's golden brown.
Cook the steak until it's how you like. Once it starts to get brown, throw in the chopped onions. (Throwing everything in the pot allows the flavours to perfectly combine, its great.), and cook the onions with the steak. about time the onions are done, the steak will be perfectly cooked.
Throw in about two slices of american cheese, and small amount of mozzerella. lid over it at medium low until you see it melting, take the lid off and mix it up until the cheese is perfectly combined in the meat.
lay the bread on foil, put the meat on it, close it, and wrap it in the foil for about 5 minutes. (Don't worry, it's really hot so it wont get cold at all while its wrapped up.) -- Doing this will allow the juices to get into the bread a little and also make the bread easier the bite. There, it's great. (PS - I don't season it with much salt. the cheese makes it very salty, trust me. I just use a little garlic or onion powder. !
IMHO, the sous-vided steak should have been cut before flamethrowing for the best comparison.
yea im not sure what the test here was, phillycheese steak is all about the browning and flavor which is why you cut it up so much so it has more surface area to brown and create flavor
I think it would have dried out the steak. Small pieces dry out quick when you use flame thrower.
You cannot cut thin pieces, torch them and having it not being well done, as it will literally be 100% crust.
The goal of the video is to determine wether or not medium rare adds something.
No, the goal was "can sous vide make it even better?". IMO the answer is of course it's ancient aliens. This topic is being scratched at the surface and needs a much more thorough examination. Time vs temp vs manipulation, and what happened to the juices from the bag? Need more info.
Yeah.... I don't think the Sous Vide Sandwich is a Philly Cheesesteak... *lol*
Yeah as someone from Philadelphia, that's just a steak sandwich with cheese whiz and onions.
@@Cripplified Geno's is my favorite from Philly. I lived in Cherry Hill NJ and there were some good ones there. we don't have stuff like that in Boise.
@@rickardkarstark7684 I live in Northeastern PA now, we have a couple spots that make decent Philly cheesesteaks but they still aren't the same as ones from the actual city/the suburbs.
He sous vide the steak he cannot sous vide bread and cheese and onions can he? Where’s your common sense
@@Cripplified Is cheez whiz really what everyone has on their sandwich in Philly? Seems to me it would degrade it by putting that cheap-ass crap on there.
Guga the most important experiments haven't been done yet!
Water immersion vs vacuum seal and what is the smallest temperature difference we can detect in flavor..
Great channel, thank you for doing this!
Delicious as always! You should get a deli slicer to get them extra thin.
If I remember steak in Philadelphia sandwiches, the beef was shaved, not chopped.
"Everybody had a Philly Cheesesteak!" Naaah..not really. Have only seen it in the states. Here in Germany you won´t find it..maybe complete Europe. Had my last one on Hawaii. Still have the taste in my mouth :D
You need to visit Philadelphia sometime.
[Maumau eats TWO cheese steaks]
Maumau's stomach: That's...that's the end game. How were you guys planning on beating that?
Maumau's intestines: Together.
Stomach: We'll lose.
Intestines: Then we'll do that together too.
Maumau. Short for Mauricio I think
@@JulesMD é um nome mais curto pra falar mauricio ne?
@@JulesMD THANK YOU!! 👌👌👍
Man I don’t know why I enjoy these videos so much, I don’t even eat meat or particularly enjoy it, but Guga’s commitment to really enjoying steak is refreshing.
Live in Australia. We don't have philly cheese steak down here. Will be trying it out, for sure
Like I say to every ock, "toast the bread."
"cause as we know cheese never hurts anybody"
lactose intolerant people "confused screaming"
*”That’s a T H I C C boi right there!”*
-Guga 2020
7:36
@Guga If you want a secret for good fried (caramelized) onions for a cheesesteak, use beef tallow. It really give the onions a great flavor.
I miss hearing the: "Deeeeeeeeeeeeeeeeeeeeeeee licious". Bring him back.
He's got his own channel now.
@@jimmckenzie960 Thank you for the information. It could have been better explained in the channel though. The impression I have is that they are not on good terms with each other anymore.
He also doesn't like onion and doesn't do videos involving it
He's annoying asf and im glad hes gone
“Everybody has had Philly cheesesteak”
Me in the uk: O.K
It's not like you don't have the ingredients for it and I'll bet even the UK has a few restaurants that serve it. Even if you can't get cheese wiz another famous recipe uses provalone cheese.
Lactose Intolerant Vegan's would agree. but, you know what, with vegan cheese and fake meat, anyone could have a Philly Cheese Steak if they really wanted to.
3:21 and if you want it let me know in the DESCRIPTION down below :)
I love how excited Guga gets in every single video! It’s like he’s trying food for the first time, every single time! 😂😂😂
most of it is acting
That’s nice and all but... we want the dry aged wagyu A5 pichania!👌🏻
*picanha
Hes making it
@@leandrogulrt *peepee
Claim your "Before 10k views" ticket here
Edit:second chance
Why though
Aye
@@Dunnite so if likes are valueless besides inside UA-cam's algorithms that promote popular videos, what's the issue with comment like farming? Its helping, being salty about it isn't.
My dad makes these on our black stone this exact way. It is probably one of my favorite things he cooks.
I really enjoy your videos and learn a lot about cooking, actually can tell you that i´ve seen the half of them at least in each one channel; so, with this explained... you did not seazoned the steaks the same way, because use onion pwoder in one and garlic powder instead in the other (sous vide).. and I will like to know if this makes a sustantial difference. Thanks!
everyone who feeds tourists in philadelphia has wiz. anyone from philly goes for the real original PROVOLONE. cheeze wiz wasn't even invented until years AFTER the cheesesteak came about. so its definitely not the 'original'.
How about, rather than patting yourself on the back for clinging to tradition, you just accept that both styles are popular and quietly eat it the way you enjoy it?
@@lordsergal8783 Cheez wiz taste like ass. Ill take the provalone any day.
It's provolone not provalone :)
Filippo Tosi thank you fellow grammar nazi
@@arcaneftwtv That's fine. I just hate the "well, actually" snobs that try to shame you for not eating something the way they think it should be eaten. Hell, the movie Creed has them ordering philly cheesesteaks with peppers and ketchup on them, and that's part of their beloved Rocky franchise. Eat food the way you like and don't trash others for having different tastes.
im from philly, and personally i think american is betterr than wiz
Provolone from Pat’s. 🎉
@@davids1716 Pats is no good. If youre already in South Phila, make your way to johns roast pork. They make a mean cheesesteak.
Woodrows was my favorite when I visited.
Were you born and raised there?
Jimmy Kim
I was in Philly in the late ‘90s, so I’m a little out of date. John’s looks like a destination next time I’m in town. Thanks.
Thanks Guga you are usually the one who decides what me and the family are having for dinner. The wife lived the carmalised onions.
looks amazin !!
This is how many days angel will be dry aged
👇
eeeeeeeeeeeeeeeeeeeeeewewewewewewewewe
Sorry bruh but philly cheesesteak is never medium rare.
Wow I’ve never been this early. You’re the GOAT Guga
Omg.. my absolute favorite sandwich EVER!!! My husband and I just had the butcher slice a ribeye thin and that’s what we are having tonight!!!
love this guy best yt
That bread looks a lot like Publix sub rolls. Awesome!
Real talk: open a restaurant and I’ll drive there from Tampa!!!
Born and raised near Pat’s and Geno’s in South Philly. Still live in the suburbs close enough to get Jim’s or Delasandro’s from time to time. Sylvio’a out in Hatboro best in the burbs... I’m spoiled and a cheesesteak snob lol. Great video.
yes please for a bread recipe finding Italian bread in my area is a hard thing to find