3 Famous American Sandwiches That Make Anyone Drool
Вставка
- Опубліковано 19 тра 2024
- American’s love their sandwiches, maybe even more than Aussies, so this week I’m showing you how to make 3 of their best recipes in your home kitchen. Ditch Subway and make a Reuben, a Philly Cheesesteak or a Po’ Boy instead. Enjoy!
MY COOKBOOK - cookdinehost.com//products/an...
You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
RECIPES:
Reuben: www.andy-cooks.com/blogs/reci...
Philly Cheesesteak: www.andy-cooks.com/blogs/reci...
PO’ Boy: www.andy-cooks.com/blogs/reci...
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Po boys are often also served with a remoulade sauce instead of mayo and it really adds a pop.
and you hollow out the roll. i will say that Kewpie mayo mixed w/ chili crunch is the scheeet
I came here to say that
Lobster 🦞 Roll 😋
Serious Eats, for all their too-fancy flaws, has a decent recipe for remoulade for a Shrimp Po' Boy.
Good point on the remoulade. It adds another dimension and a bit of a kick.
Old Bay seasoning is from Maryland (see the bridge collapse for pictures). Its major flavor difference is that it has celery salt. Cajun spice is paprika, cayenne, onion powder, garlic powder, thyme, oregano, black pepper, and salt; equal volumes of each but double the salt and paprika. This is the recipe from Food Network for Emeril's essence. Saying "BAM!" every time you use it is optional.
Was gonna say. Cajun is a different flavor profile to Old Bay. And Maryland is nowhere close to the Gulf Coast and Cajun/Creole Country.
I think also Old Bay is super distinctive in American seasonings because it has cardamom the mix which is not commonly used in American cooking otherwise.
My heart skipped a beat when he said Old Bay was from the same region as the po boy. Here in New Orleans, we usually use Tony Chachere’s creole seasoning.
Another thing - po boy bread isn’t usually too crunchy on the outside. A true po boy is made with Leidenheimer bread, which is a thicker baguette that almost has a flaky outside.
Love the video, though!
I'm from Frederick MD and I wouldn't put Old Bay on any of these sandwiches. Don't get me wrong, I love O.B.
Spurgt
On the cheesesteak-- in addition to slicing thinner, it's always chopped up on the flat top so the pieces of beef individually are very small, and also you steam the bread on top of the meat before you pull it off!
Yep, that's the main thing with it, and the onions and beef tend to be mixed together before the cheese is added. Most places with a philly also use a seasoning mix that's a salt, pepper, and garlic powder
I've come to prefer the more standardized cheesesteaks rather than the basic philly though, adding bell pepper, mushrooms, and either jalapeno or banana peppers (or both), with the lettuce, tomato, and mayo added...with the mayo on before the bun steams. Yes, it's basically what most of the mall cheesesteak places had and have, but I like the extra parts of it
I"m nearly age 70, remember the old days when the meat was not chopped up, but that change took over most of the shops pretty quickly all over the Del Val area. Hmmm, I might just get one for dinner tonight!
Not always, there are a few spots that don't chop it, but if you don't have a slicer, chopped is the way to go.
@@AzraelThanatos they aren't called a "philly" in Philly, though. They are just cheese steaks. 😏😉
@blairhoughton7918 Cheese steaks are not ALWAYS chopped up, but they are USUALLY chopped up. I generally prefer them chopped too. Andy's cheese steak is actually true/authentic to Pat's King of steaks - they do strips of meat like this. So does Steve's Prince of Steaks (my personal favorite cheese steak).
Used to be a full time sandwich maker at an italian american deli and I just gotta say I appreciate that you mentioned wrapping sandwiches in paper. It's more important to the structural integrity than someone might think! Especially if you let the sub STAY wrapped for like 10 minutes or whatever. Gives the bread a chance to kinda rest in the proper shape it needs to be.
Also the way you slice the bread with your hand right there on the other side is what I used to do until my boss (when I was new) freaked out and worried I'd slice my palm open. Maybe if one is experienced they wouldn't have to worry too much lol
I used to live above Jim's Steaks in South Philly, a place many locals swear by as the best steak joint in the city. The meat they use comes in big frozen blocks that they thaw out on the griddle while frying it, so these places do not do their own meat slicing. An amusing tidbit is that the local bakery that makes the bread for steaks would just dump big bags of rolls in clear plastic bags on the sidewalk in front of each restaurant at 5 AM, relying on the fact that that's too early for mischief-makers to cause any trouble. Which was not always the case: one time I was walking home early in the morning to find that somebody had opened up one of these bags and tucked a roll under the windshield wiper of every car parked on South Street.
Jim’s is so, so good at 1:00 in the morning. I never tried the South Street Taco, but I could see that being great drunk food.
I don't think that Jim's is the best but they certainly don't get enough respect, and you're right, I don't know of ANY steak shop that's not buying frozen pre-shaved beef (who has time for that work?). As for the rolls, we gave our delivery guy a key so that he can drop them inside.
I thought the bit about the delivery guy(s) dropping off the bread on the sidewalk was gonna end with "yeah one time I saw a guy straight up stealing the bread" but putting the rolls under the wipers was so much better. Guy was in it for the chaos, not for profit
The bread makes the sandwich. Without it being from Philly, it just ain't the same. And Jim's is definitely good.
I have personally eaten all of the well known steaks in Philly many times as I am from Jersey. Jim's on South Street is the truth. I also like Ishkabibbles which is on South Street also. Let the tourists have Pat's and Geno's so they don't ruin Jim's.
Being a person from Philly, who had a cheesesteak yesterday now watching you cook it is crazy how far this sandwich has travelled. Also need to check out Roast pork and brocolli rabe from a place called Dinic's if ever in the Philly area. Another true classic
Dinic's? They're great but Tommy opened in 1980, 50 years after John's Roast Pork.
@@jimbrennan1181 I completely spaced on John's you're 100% correct. If you're in Philly, the other day I just had Gaul & Co in Port Richmond where they do a Kielbasa Cheesesteak that is unreal too. Too many good sandwiches in this city
Ahhh, yes, that's the Witorwitowski or something like that. I've never had one but now that you've reminded me I'll put it on my list. I was going to head over to Czerw's anyway to pick up some kielbasa and they can't be far. @@bozinator2687
Here to second John's Roast Pork. In my opinion, it is much better than a cheesesteak, especially if you are able to use sharp provolone.
Aussie here, I made cheese steaks last night for my fiance and a mate. I did the 'texas trinity' jalapeno, onion and garlic. Sliced rump steak and motz with baguette chunks. Cooked in the pan, portioned in the pan, added cheese, picked it up with the bread and may have added some cumin, oregano, salt worked out very well. Pro tip, wrap in foil for about 2 minutes to steam and soften
EDIT: Made the rueben heaps of times, corned beef is so fun with choosing aromatics, juniper, bay, clove, orange, dill. Also I love using kimchi.. Fuck yeah
Damn that sound good!
Texan here, sounds really good. If you can get them in Oz, trying hatch chiles is totally worth it, bit milder than jalapenos, so works well for people allergic to spice.
Worshishire is needed, add to hot pan with meat after meat is cooked.
We don't use cumin or oregano either.
@ericpettyfishing well aware. However cumin, oregano, garlic and salt add a depth of flavour to an otherise 1 sided dish. The cheese and beef are the main flavours here, so why not pretty them up.
Have binge watched your videos lately. Thank you for sharing your side of the culinary world with us.
Grew up with both parents cooking/baking/teaching us as we would go into the kitchen. My Brother in law really instilled me the joy of cooking as he comes from a "properly" trained kitchen home life.
Your conversational pacing and teaching reminds me of all the above.
Cheers from SC!
In New Orleans, the bread that's widely used for po' boys is Leidenheimer's French bread. It's actually considerably LESS crusty that a regular French baguette. They ONLY supply to restaurants though.
Personally, I prefer Gendusa French bread for po'boys, but Liedheimer's is good, too.
The important detail is the bread isn't as dense as what Andy has. The trouble he was having closing it isn't as much of an issue when the bread gives more.
I can get Leidenheimer’s at Rouse’s, Winn-Dixie or even Wally World. He didn’t do bad for an Aussie.
Heartbreaking - my favorite food youtuber just implied Old Bay is from Louisiana and not Maryland.
Great video as always Andy!
Even our Andy has a miss now and then!! Someone should send him some Tony Chachere's!
Don’t hold it against Andy! I see plenty of places in the US using old bay seasoning as a main ingredient in their supposedly Louisiana style dishes.
I used to work up the road from the McCormick factory where they make Old Bay, man the smell was heavenly
Also, crawfish po’boys are more popular than shrimp or prawn in Louisiana!
I thought it was too for longest time until recently when comedian Stavros Halkias mentioned it was a Maryland thing
Philly and Po' Boy looked fantastic.
But that Reuben...if someone handed that to me here in a deli in the US, I would nominate them for the Nobel Peace Prize. Magnificent.
This 👆but not Nobel, the James Beard Award.
I make sauerkraut a couple times a year. When I have a new batch I always get the stuff to make a good Rueben. It can't be beat!!
Instead of toasting bread on a grill, fry the outside in a little butter, like you would a grilled cheese. That buttery bread will be the best part.
Reuben is one of my favorite sandwiches too. theres a new place im going to now that bakes its own rye bread for sandwiches.
Highly recommend wrapping the philly cheese in foil and letting it steam for a few minutes. Let's the meat juices, cheese and bread come together
Thank you!!!! No peppers. You did Philly proud!!!
"it's hard to soar like an eagle when you're surrounded by seagulls"
truer words have never been spoken, bravo andy
feel like that line was clearly made in jest and was more of a mockery of cliche platitudes likes that lol
@@Sazed0 Considering "babe" says "You *ARE* the seagulls"
"Mine, Mine, Mine, mine mine, mine, Mine!" - The seagulls from Finding Nemo
eagles and seagulls can both fly. it makes no sense.
As they say, birds of a feather, flock together,
Mitch really watching Mario Kart gameplay while filming. Truely comitted to his craft.
You fell for it
As someone who grew up in the Maryland the decision to use Old Bay was brilliant and really shows how this channel is elevated and unique. Maryland does not claim the po'boy, but Old Bay is the superior spice mix.
I couldn't agree more
Old Bay is not the move. Tony Chachere's is a much more authentic Cajun seasoning.
Agreed!!
For anyone reading this, Old Bay is the move for non-Louisiana food, throw it on some fries, chicken, crab boil, whatever
Yes, it's a Maryland thing.
Correct. My wife is from Maryland. Old Bay has some pretty specific uses
Well done on the cheesesteak!! And you’re right, they usually use a deli slicer to slice the partly frozen meat. Most places, the meat goes on the grill frozen.
some places use a meat chipper/flaker instead of a slicer
This is correct, almost all purveyors (I don't know of one that doesn't) buy their steak already shaved. Additionally the onions are diced, not sliced, and chopped don even more on the grill.
I got a deli meat slicer for my birthday and use it all the time. Great to slice up partially frozen steaks for stir fry etc.
@@jimbrennan1181nope. only shitty D'Allessadro's uses Sysco prechopped. ALL good places do it in house.
The Reuben is in fact my all time favorite sandwich and you made it beautifully. My next favorite is the BLT (Bacon Lettuce & Tomato) sandwich. In California, there is a delicious variation called a BLAT that adds slices of Avocado. Very important unlisted component of a great BLT is the mayonnaise. A nice garlic aioli can also substitute to class it up. I highly recommend using the bacon drippings to make your own mayo. It’s a glorious sandwich. Cheers and thanks.
As a Philly resident you did an awesome job! That cheesesteak looked like it was fire 🔥
Philly suburb native here, growing up I always got my cheesesteaks with fried onions and white American cheese. Fully aware the rest of the world will have a hard time calling that actual cheese but it’s a good middle between provolone and Wiz. Nice and melty but not too runny and didn’t seize up like provolone.
Philly native here, and I agree, American seems to be the cheese of choice with wiz being second and Provolone third. That's not my opinion, just what I've seen over 50 years although wiz was more popular in the 70's and very early 80's. Also, the onions are diced, not sliced, and broken down (chopped) even more as they're pulled to be used ~ they usually just sit to the side in a big pile until needed.
@@jimbrennan1181 it’s interesting to me that nobody outside of the area ever uses or has white American. 🤷🏻♂️
@@mrburns385California. We have it. We use it. My favorite is a 50/50 of WA and Prov
I think the problem is that ‘white American’ varies greatly by brand and area. For those who don’t know white American … it is nothing like Kraft. Probably closer to white cheddar, but much saltier. And whiz… generally is what you’d call a ‘queso’, I’ve never seen it actually come out of a jar.
@@juanune2 whiz... =queso? How so? One is essentially cheese flavored whipped spread and the other is typically a sauce. I've never *_seen_* it come out of the jar either. I tend to just leave it there in the store. Lol
Nice! Those are all 3 yummy! I'm with you, of the 3, the Reuben is my fav, too!😋
All three are amazing. Slight variations on each them are also incredible! Great video
Po-boys are also available with gator, squirrel, and ostrich. Those were available in New Orleans, on Decatur in the French Quarter.(they were available back before Katrina)
Great choices! If you want to up your po' boy game, use remoulade instead of mayonnaise which boosts the flavor even more.
As an American I can say you nailed everyone of these delicious sandwiches!!! Now I need to go make a sandwich
Every sandwich looks absolutely delicious! Thats how I like my Philly cheesesteak, with sautéed onions & provolone cheese. Great presentation & very appetizing 😋
Philly native here. Born and raised and still here. If you come visit don’t go to pats. They may be original but they’re a tourist trap. Angelos in south Philly, Cafe Carmela in the northeast are your best bets. And any respectable corner pizza shop makes a slammin cheesesteak. Andy did it justice here. Whiz wit (whiz cheese with onions) is the only way to eat it.
These all look amazing. Cheese steak is top tier for me. I love a good turkey bacon club, an easy go to for me. Also, when I want to clog my arteries, a meatball sub is a must.
Yes Chef! Andy legend! as are all of your team. They all looked amazingly delicious! Peace and ❤
YES!!! giving love to my all time favorite, PO BOYS!!! All the best po boys are made with your mates at the lake with the fish you just caught. You sir have done these American classics wonderfully.
Love them all, Andy, but as a New Yorker the Rueben is my fave of the three. If you haven't already, you gotta try the Italian roast pork with Provolone and Broccoli Rabe, also from Philly.. That's tied with the Rueben and a classic Italian combo in my book, it's amazing!
Love your channel! Thanks for ALWAYS sharing your recipes and making them so east to find!
I love Reubens, and I really love French Dips. I had a ahrimp po'boy in New Orleans and it's a fond food memory.
That reuben looked AMAZING! Well done!
American here, personal favorite type of po’boy is fried alligator but you don’t really get that outside of the south. Fried oyster po’boy is also fantastic
We can get Crocodile meat here, so I'd assume it's pretty similar. Not easy or cheap to get hold of though, which kind of disrespects the whole po' boy tradition. Seafood, particularly crustaceans (including lobsters) were traditionally poor people's food in the US. How the worm turns.
Bell peppers taste good on Philly’s too but that’s just me 😊
Never had a prawn/shrimp sandwich before but I’ll have to give it a try 😊
The Reuben looks delicious ☘️ Wish I could do the sauerkraut though but I never thought to squeeze out the water 🤦🏼♀️😁
Thank you for sharing your recipes and skills
and mushrooms.
You don’t put bell peppers on a cheesesteak
Ok that’s fine if you don’t put bell peppers on yours. No judgement here. To each their own 😊
You can also rinse the sauerkraut and it takes a little bit more of the brined taste out of it. Then remove them liquid further. They are sooo good!
Thanks for watching and I hope you give the Po Boy a try soon!
My favorite chef on social media. I need that book
New Orleans native so love the poor boy!! Friends with Martin bros family glad to hear you mention them
Could definitely eat them, not all at once, but one at the time with and hour break in between 😅
Put the onions and meat down at the same time, get a crust on them, then mince them together. Put the cheese on (add cheese sauce too) and put the split roll on top to steam until done.
All of them look amazing! But… that Ruben! Oh my goodness! Perfectly done!
I travelled to Philly this weekend and had the chance to try three different recipes of cheese steak sandwiches. I was a fan instantly!
From Florida and all 3 are killer. Just dont forget about the Cuban sandwich in South Florida. Unreal.
love your cookery brother
Oh, Andy... When Americans grill bread, we slather one side with butter and put it on the flat top or in a frypan. THAT is how you should have made the toast for the Reuben.
One of my favorite sandwiches comes from Cecil's Delicatessen in St. Paul, Minnesota. It's called the Rifka; hot thin-slice turkey, topped with grilled mushrooms & onions, barbecue sauce, melted Swiss cheese, and served on a Kaiser roll. It's especially good if you swap out the Swiss for Muenster or Gruyere. Be sure to wrap this one, it gets messy.
*Outstanding cooking demonstration and Recipes- quality watching and worth watching 👏🏻👏🏻👏🏻🔥🔥*
For that gooey cheese texture on the cheese steak I like to add white American to the provolone, American for texture, provolone for flavor
seeing the Mario Kart Wii add in made me happier than I expected
sameeee, the memories!!
The Reuben is my personal favorite. That one looked phenomenal
But pastrami. Pastrami. Way way better than corned beef.
Need to release another cookbook Andy . Already cooked everything in your maiden one since Christmas, all were awesome.
Nice looking reuben-the king of sandwiches.
Home made kraut is really easy to put together and it’s far nicer than what can get in scanning jar.
@markswayne6326
I make homemade sauerkraut 3 or 4 times a year. I like to eat a little every day. Can't beat it on a hot dog with mustard, but its proper place is on a rueben! They truly are the king is sandwiches! Whenever I have a new batch I go get the fixins' for a reuben. There is a family owned restaurant in my city that bakes their own rye and pumpernickel bread. I can taste it now...
@@bunkyman8097 What state is that bakery in? I made my own rye last time and it was really good. But I am not a baker. I'd splurge for a seriously good rye.
@packrat9433
Its in Ft Wayne In. I get it from a family owned restaurant named Hall's. They have a lot of restaurants around town and had a commissary that did their breads and stuff. Really good.
I'd have to go with the Banh Mi as my favorite hands down, all day, every day and twice on Sundays. With soy hot chilli and grilled ofcourse.
Hard to beat a Sunday Banh Mi
Ohh Andy, you son of a bloomin' onion- you did it again
Good job, Andy! I love all three of those sandwiches. Actually, I love sandwiches in general. But, I tend to eat the Reuben more often. It is a classic American diner staple. One difference, they usually griddle the sandwich after they construct it like a grilled cheese
Great video today! Love your sense of humor. You should have your own cooking show on TV😊😊😊😊😊😊
please make a classic brownie/cookie recipe
Philadelphian here. Don’t use provolone, use cooper sharp. If you can’t find it use 2 parts American and 1 part unaged white cheddar.
Also mix the cheese in the meat until it’s coated don’t just lay a slice on
While you are at the flat top for the Reuben, toss that sauerkraut on there next to the meat. Cook it a bit to remove some of the moisture, then put the Swiss cheese on top of it, allowing some of it to run onto the cooking surface and get a little crusty...assemble.
Great presentation, added sub.
They all look so good.
THANK YOU, YOU SAINT, for putting provolone on your cheesesteak. Yes, we eat peppers on cheesesteaks in Philly, some people get them with mushrooms, my parents get mayo (which is nasty, don't do that), but fried onions is the standard. Your onions looked a bit undercooked, but I sometimes get raw, so that's totally cool, too. Most cheesesteaks are made with Minute Steak, which is a terrible cut of meat cut ridiculously thin so you don't notice the gristle. It's not a specialty product by any means, but I've never seen it in stores; you picked a much better replacement than most people. Don't got to Pat's, or Gino's. Just ask someone one the street where to get a cheesesteak, they sell them at every pizza place (which is also where you get hoagies) and it's only a couple blocks to something much better. And yes, there are such things as a pizza steak and a cheesesteak hoagie. How could there not be?
Edit: I forgot. Cheesesteaks are always cut in half. Usually right through the deli paper and then rolled in sandwich paper. Why did you think they weren't?
Are Pat's and Gino's no good?
@@Kraaavity people visit for the clout, not the steaks. There are many options that are better, John's Roast Pork, Angelo's Pizza, etc. Even a random neighborhood joint. Often the best steaks in Philly are the places that also cook other amazing foods, tomato pies, pizza, etc.
I would have included one additional sandwich: the (New Jersey) Italian hoagie. Loaded up with different kinds of cured meats, onions, sweet peppers, lettuce, light sauce, and some cheese. It’s a pretty iconic combination
Here goes the best chef on UA-cam again! Thanks Andy!
From Calgary Alberta, Canada. I love your show, big fan!
Yum 🤤
one sandwich i had last holiday season was called a grilled ham and jam. swiss cheese, ham, jam (preferably a seasonal jam) on wheat berry bread. it was absolutely delicious. i also love a good monte cristo sandwich
Yum! The Reuben and the Philly sandwiches look absolutely divine; thanks for the tutorial on how to make them
Pro tip: use the spatulas to shred the steak slices up a bit more while you're grilling it.
how about the boxing day roast chicken sandwich?
buttered white bread, cold leftover roast chicken meat, salt, pepper, and a light smear of colmans hot english mustard. yum😋
Yup on the Coleman’s. It enhances a lot of my sandwiches.
Ayoooo, this should be good
Yes! The Reuben is my favorite as well, I have trouble ordering anything else when I see it on a restaurant menu.
Beef on kimmelweck roll (Beef on weck) is a classic sandwich where I was raised, Western New York State. Thinly sliced rare roast beef, prepared horseradish or horseradish sauce, and jus on a kimmelweck roll (Kaiser roll with coarse salt and caraway seeds. Doesn't get as much love because of Buffalo wings, but it is a favorite.
What I hear from people from Philly is that Pat's and Geno's sucks, and that any other place that does Cheesesteaks in Philly are better
Those people are correct! There are much better cheese steak places in Philly. Cosmi's and Dellasandros are my 2 favs.
Never had Pat's, but had Geno's and it was more gristle than meat (though I've heard the same about Pat's).
If you're ever in Philly, any place that serves cheesesteaks on South St is going to be worth trying.
Jim's makes good steaks. I've heard good things about Dellasandro's, but if you ever go there, please for the love of Mike don't double park on Henry Ave. 🤬
Heard the same, though I never went when I lived outside Philly. Sounds to me like their success + internet fame + tv show appearances basically made them "too busy" and the quality just went down.
@@PhilWalton I want to go to Dellasandros because that roast pork sandwich sounds 🔥🔥🔥
Any pizza place. Well, not ANY, there's bad and nasty individual pizza places, but just grab someone at a bus stop for a recommendation. It will be within walking distance of where you are, and that's really what everyone wants when they're hungry.
Quite the Ruben! Po Boy looked fantastic, I have had a Lobster Po Boy in Saint Louis, very nice.
From the colonies, it warms my heart to hear someone talk about our food in a fashion other than rude, thank you Sir!!! I loved your renditions and I have to agree whole heatedly. Those are some of my favorite sammies, the only thing I would've done different is added mushrooms to that Philly. Excellent vid 👍👍👍
Australia was bunch of British colonies at one time too…
@@patmooney1407 if I had a cookie I would you give you one, as I don't I will simply say, thanks Captain.... How would we get along without you. 👍👍
@@jimrohrer2751 cookies or biscuits? I like them both
Cuban Sandwhiches are divine!!
Bless you Andy, as a fellow Andy I love your culinary skill
Me sitting here crying 😂
Is it just me or could the lighting be cranked up a notch? Seems a bit dingy in the new Andy kitchen compared to the old place. Love your work otherwise🥰
Reubens are my absolute fave. I'll drive a good distance for a proper Reuben. Most places either don't toast the rye, or use a weird ratio of corned beef to sourkraut, or too much or not enough thousand island. Always something. I also pefer lots of sourkraut and meat piled high, though I prefer it shaved. That was VERY nice. I'd love for a place here locally to take that kind of pride in their Reuben. I have to travel a bit.
I prefer the diner style Reuben. Then toast the bread on the griddle with butter, heat up the corned beef and the sour kraut on the griddle with butter, assemble it while it is still on the griddle, even adding the sauce, and melt the swiss cheese with a domed lid... STILL on the griddle. It's a lot of butter but it is the BEST Reuben sandwich I have ever had!
Another really amazing American sandwich is the Kentucky Hot Brown. Open faced turkey bacon cheesy deliciousness
As a Philly boul Im very happy that he called it a hoagie and not a sub. Also for the no bell peppers. The bread makes a huge difference so still not quite a Philly cheesesteak, but looked absolutely delicious.
Love it mate. Keep the fantastic work up!
Chef Andy- I really like this series. Would you please do shellfish, as an entree, next (shrimp, lobster, scallops, & crab)? Thanks.
A great Cheeseteak will have carmalized onions. not just saute'd. low heat, yellow onion, olive oil, bit a salt and 40-50 minutes of mixing around.Carmelized onions make all the difference between mediocre and top.
I disagree. I like a charred onion for a cheesesteak. Think fajitas and you’re on the right track
If you're going to do New Orleans , muffuletta > poboy
Three of the best sandwiches to ever be created
Love this guy, good sense of humour. Great videos.
When I saw that Reuben sandwich I thought YES, Andy is finally going to make some home made pastrami from scratch. But it was not to be, he just used plain old boiled corned beef and didn't even smoke it or colour it up in the oven to add some depth to it. Oh well I live in hope that he will read this and show us how to cure and smoke some delicious pastrami one day.
I have a corned beef roast in my fridge right now that my husband will be smoking tomorrow for homemade pastrami! My mouth is watering just thinking about those Reuban sandwiches tomorrow!🤤 😂
I agree, even I know how to make a killer homemade pastrami! It takes time but it's worth it and absolutely necessary for a Reuben!
but you can't make a Reuben with pastrami. that's a Rachel.
@@archimedes131 No, that's not true. A Reuban is made with corned beef or pastrami (pastrami is just smoked corned beef). A Rachel is made with turkey and coleslaw.
Do NOT go to pat's or geno's if you're in philly
Facts!! Philly people don't go there, only tourists who don't know better.
Where is the place to go?
Why yho
@@leandraleo281eh. They’re fine.
They’re just the tourist spot. They’re not as good as the internet will tell you. And they’re not as bad as Philly locals will make you believe.
Max’s or nada
For the Rueben: when you heat the beef on the flattop, you use the kraut liquid to steam the beef and melt the cheese under a lid.
The Rueben is a great Sammy despite the fact I don’t like the things in it separately.
Oh YUM! All three looked mouth watering delicious! 😋
Definitely recommend wrapping then. Really ties the whole thing together, and why Deli sandwiches are so good
Really glad you did a Reuben version, I've had a few on my trips to the States and some have been truly magnificent. I think my first one was made with Pastrami and had pickles as well as Saukraut so there's defiinitely some variateions to experment with.
great choices. few other iconic sandwiches are the italian sub and lobster rolls but cheesesteak is my favorite
Good stuff Uncle Andy!!
I’m glad you retracted your disrespect for the Cheese Wiz. It works a lot like a sauce in a cheesesteak. Think of it not as cheese but as a cheese sauce. Might actually be interesting to make a cheese sauce based on provolone potentially adding some white cheddar to get the sauce dialed in right. Cheers Chef.
I grew up in Philadelphia, and I have to say Molly did you do an incredibly good looking cheesesteak, but being from Australia I’m even more impressed. Yes slicing it on a deli slicer would give you a slightly thinner meat but cooking high and fast is the way to do it.steaks are ruined all over the United States, how cool is it to see an Australian version that looks delicious
They are all my favourite, yum
I'm glad Andy realized the reason for the American cheese/wiz. Just understand that American cheese isn't "fake" or plastic. But it is a "cheese product" because of a simple ingredient (sodium citrate) that is responsible for the goo-factor. You can make *any* cheese goo like American with a little sodium citrate. And because of that goo-factor, rather than chewy/stringy cheese sitting on top of beef, you have a "harmony" of melding ingredients as the cheese becomes one with the sweet onions and (thinly sliced) steak, wrapped in a pillowey roll with a crisp outer edge. Truly an example of the whole being greater than the sum of its parts. When you have it prepared this way, you don't need any condiments - but add them if you desire. live your life :).
Reubens are my absolute favorite.