There’s tons of advice in the comments. IF you choose to recreate this, regardless of the cut of beef you choose, freeze it before slicing it. That’s the only way to get it sliced thin enough. Cut the beef while it’s freezing cold. Don’t be intimidated by the comments… as long as the beef is sliced really thin, you’ve already won, regardless of the variables you choose after that. Happy cooking!
Yes.... Please for the love of God do not use hamburger ! Thin sliced beef. It is a different texture and ground beef ( hamburger) is from a different part of the cow.😊 Happy eating
@@Supergirl-rz8yi ground beef is for a chopped cheese, also good but a different sandwich entirely. The last "cheesesteak" I had was little chunks of meat instead of thin slices, it was so disappointing.
Also see if your butcher can slice it for you. I am lucky enough to live near one and it is so much easier that cheese steak is now on on the repeating menu.
Agreed… DO NOT use ground beef. Totally different texture and flavor. I grew up eating cheese steaks, living less than an hour from Philadelphia. A good cheese steak is the world’s best sandwich. A real cheese steak MIGHT have fried onions, but never peppers or other vegetables. In my opinion, they are best with steak, cheese and Hellman’s mayonnaise. Nothing else. You can do this, Andre. Can’t wait to watch you make a cheese steak!
I live in the Philly suburbs and have had countless cheesesteaks over a lifetime. However, I've never had cheese whiz on it. It's provolone cheese for me along with fried onions and mushrooms. Philadelphia purists would say the bread has to be from Amoroso's Bakery but that's debatable. And it's always on a long roll. I'm craving one while I'm writing this comment. The part I can't forget is that for us in the Philly area, we can order one online and have it delivered directly to our door. Now that's good eating! Don't even have to leave the comfort of your home for a great cheesesteak. Love your reaction videos and have just started watching the cooking ones. My most recent P B & J was last week. I'm 71 years old and you're never too old for peanut butter and jelly. Yum!
I'm in the same area. We have a lot of different places around here, and not all of them are in Philadelphia city limits. Lots of great choices other than the usual spots.
Yes, provolone cheese but I don't understand why no au jus to be dipping it in? Dry philly sammy? Want to really taste something, shred a lamb roast up and use the au jus of it. make a broth with the bones. reduce that down with the au jus from deglazing the baking pan. Get some italian bread at safeway, slice in half and make your sammie with a bit of mayo and mustard spread on it. Add a bunch more stuff to the meat and or sauce to taste. Whatever you got that sounds good. Eat the lamb sammie. (def braze well first and then slow cook with some broth on it and covered).
@who-nobody-never This is a legit question. A lot of places around here seem to serve a very moist steak roll, whether it's grease or moisture from steaming it. Most shops don't put it on the steak because it's messier from what I understand. No reason you can't ask for whatever broth or au jus they have in house.
As someone native to the Philly area, a very important aspect for a good cheesesteak is the bread. You want a roll that is soft on the inside but has a decent crust. The reason why is because you want all the juices and cheese to be able to soak into the bread but you don't want the sandwich to get soggy.
Everyone in the US knows this sandwich- or at least a close derivative… And, yes, they are wonderful. The meat is usually partially frozen and then sliced to a thickness of about 5 sheets of paper. It cooks quickly and being so thin, it’s very tender. Usually with lots of caramelized onions and tons of melty cheese. The bread is as important as the meat.
Yep, everyone knows it. And a really well made one is heaven. Its beef of course, from the cow. You are so cute Andre. Yes you can recreate it. Philly Cheese Steaks are so so delicious.
BOrn and raised in Philly. Cooper sharp is a stronger tasting American cheese...its regional North east of United states Ny Nj philly area. Provalone can be used also. Roll is like baguettes chewy but softer. Subway is not the same at all .but could be a beginner substitute. To me the best is shaved ribeye with frayed onions and cooper american. (Like most Philadelphians) but you can add peppers, mushrooms, (sauce and mozz makes pizza steaks). Happy eating love your cooking show.
The Cheese Steak, Hoagie and Roast Pork sandwich are Philadelphia sandwiches. If you come from Philly and you eat a hoagie from a Subway restaurant, there is something wrong with you! We've got thousands of hoagie shops in the area that are ten times better than what you get at Subway! You should check out a video on the Roast Pork Sandwich. It typically comes with sharp provolone cheese and broccoli rabe! Delicious!
I've made cheese steaks in philly for years. If you plan to make one at home the hardest part will be getting the right meat and having it sliced really thin. Get a steak (ribeye, sirloin, what ever you can get. Don't get something fancy but up to you. If your butcher can slice it like deli meat that be best, otherwise try your best to slice it thin. Freezing it will make it easier to slice. To cook it at home a cast iron pan may be your best option. Get the pan hot put a little oil and cook the meat. Even though it sliced we still keep chopping it while it cooking. For seasoning its simple like a steak, salt, pepper. Find a soft long roll and shape the meet to fill it. While the steak is cooking it is own juices place 2-3 slices of cheese on top and let it melt. Most people get American cheese, provolone is great too. use a spatula and to grab all the meat and place it cheese side down on the bread. Enjoy . If you like onions, slice those thin and cook them first with the oil in the pan and then add the meat to cook on top while chopping in the pan.
Water (wooder) ice is a frozen treat. Wawa is a store. Wawa means goose in Lenape language. Hoagies are sandwiches. Other states call it grinder, subway, or a hero.
Sub sandwich is on bread that isn't split all the way, like a taco. Hoagies and Heroes are the same, fully sliced thru bread, stacked high. Grinders are like subs, but put thru an oven open faced (Subway tries to call these "Toasted subs" but it's a lie.)
Am from Philly, made cheesesteaks for a long time, if your going to do it Carmelize onions medium heat splash a bit of water as needed either at a butcher ask for chipped steak or in portugal ask for sirloin steak freeze it first makes it eaiser to shave thin about 2-3 mm thick cook combine with the onions and use AMERICAN cheese...wiz is for tourists or kids, provolone is for wannabe american jersey shore italians (can add ketchup mayo or mayo tomatoes lettuce onions called a hoagie or cheesesteak hoagie or marinara sauce and onion) you want the steak well done and a bit dried splash water at the end with the cheese on it to melt will re moisterize it a little and deglaze gravyfy) sirloin is good cause you dont want chewy bits of fat or overly greesey like ribeye or waygu...thin well done dried out sirloin is nice and tender when cheesed and water deglazed a bit ribeye is myth started by geno and pats that philadelphians even believe, but 90% of 1000s of places to buy a cheesesteak around here use sirloin
The best option for somewhat faithful cheese you can find in portugal is probably kraft plastic wrapped american singles, not what we use (Cooper sharp american or Land o' Lakes American) but good Rolls get a little bit crusty long roll with a soft airy bubbly interior some type of baguettes could be close
Carmelizing the onions and throwing the cheese on the meat when it's almost done then mixing the veggies with the meat for the last min or 2 is a must, gotta have all those flavors cooked together. Making my mouth water just talking about it.
Hello from Berks! You perfected the sandwich.... We perfected the sauce. It's not quite marinara..... But that would be the closest. It's a bit thinner, and tastes a bit different. I hate to use the word "spicier", but, kind of, yeah. Lol If you're ever up our way, stop in any major grocery store. You'll find cheesesteak sauce in its own jars. I'd love to hear what you think of it.
I grew up in the Philly suburbs but moved away as an adult, and a cheesesteak is how I know I'm home! I've ordered Amorosos rolls and make decent cheesesteaks at home for big Eagles games. Yum! Go Birds!
I’ve lived in the suburbs of Philly most of my life. Cheesesteaks are delicious. They are right about them being so simple but somehow not the same outside of the Philadelphia area. You need specific thinly sliced beef, rolls, cheese, etc. for it to work.
Fun fact: A large part of the flavor of bread is the yeast native to the air where its baked. Thats why san francisco sourdough is special. And that is why you cant get a NY pizza outside of ny. In fact a family tried to take their Pizza business to Florida They even imported the water from New York City so that they would use New York City tap water but nothing they did could make the pizza taste the same because it really was the yeast in the air changing the flavor.
I used to make cheesesteaks in a local pizzeria at the shore in new jersey. Fresh bread like a baguette, or long roll, several layers of frozen thin sliced beef, mild onions, white mushrooms, and green peppers, all cooked on a flat-top griddle. You start with the onions and peppers. Slice them into thin strips and fry them with some cooking oil. Saute' them until the peppers and onions are cooked through. Add the sliced mushrooms and cook through. Then place the frozen beef slices on the grill. Cook on one side until it defrosts, flip the meat then use two spatulas or flat scrapers to shred the beef into small pieces. Add the beef to the other ingredients and shred everything together. Add whatever cheese you want to the top and cover with a pot lid to melt it together. Slice your long bread roll halfway between the top and bottom, not quite all the way through. You need them attached to keep it together while eating. Open the roll and place the meat mixture in the roll. If you want you can put more cheese on it and toast the whole thing in an oven. I tend to top mine with sliced American cheese, salt, and Ketchup. The real key in making these is that the meat is frozen. It imparts a lot of moisture to the meat while cooking and creates a lot of juices and that is where the flavor comes from. Ask a local butcher if they can try slicing some beef as thin as possible. Most sandwich shops use a roll between 12 and 18 inches long. That's between 30 and 45 cm. The amount of beef is 4 to 6 ounces or 114 to 170 grams of either sirloin, ribeye, or chuck. Each slice is 1/16 of an inch thick, or 1.5mm. The longer the roll, the more meat and toppings you will need. Sorry this is so long but the details are important. Enjoy!
Thinly sliced ribeye, Italian hearth baked bread (a little crunchy is best), cheese of choice (provolone or cooper sharp preferred), onions or other toppings. Cook directly on griddle for best results. When adding cheese, add it directly to the meat on the griddle, then cover with lid and melt cheese with steam. Mix the meat again once melted for even coverage on meat. Put roll on griddle to toast lightly. Then cut and serve. A good ribeye, and the bread are key. Water ice is basically just shaved ice with flavored syrup. It's a great local desert.
You're one of the most wholesome UA-camrs out there I've seen in a long time, always appreciate your content. And yeah, Philly Cheese Steaks are pretty great. I know it may not be American but check out a Cuban sandwich, one of my favorites
Yes, Americans are the masters of the sandwich. When I was a young man, my favorite restaurant had a menu with 170 different sandwiches on it, most of them wonderful. It's an entire food group of its own.
The meat is thinly-sliced (VERY thinly) ribeye beef. The classic version they're talking about has Cheez Whiz, which I'm pretty sure is not sold in Europe due to the colorings and chemicals. Provolone is a substitution in some cheesesteaks.
Yep. Provolone is the number 1 suggestion if you can’t get cheese whiz. The sandwich shop I used to work for had a Philly, and it had provolone. Simply bc they were hoping to go international (they actually lost about 400 stores in the last couple of years, so not happening anytime soon) they opted to make provolone the staple for their Philly.
Cheese Whiz was created in the early 1950s. Cheese steaks are decades older so with whiz can't be classic. Provolone isn't a substitute; it's the best cheese to use.
there is 0 way cheese wiz is the OG... considering this existed not only before cheese wiz existed but I don't know anyone who uses cheese wiz its made with real cheese, actually the original didn't have cheese in it, that came a few years later. Provolone is highly popular, as is american and then yes since cheese wiz exists that's an option as well.
You make ice out of anything like Coke, Pepsi, any soda, juice, fruit drink, pureed fruit (smoothie), milk/dairy drink, etc. Of course they are mostly water. "Water ice" is 100% water with a flavoring syrup (typically colorful and artificial) added to the top and sometimes mixed in. They are similar to the slushy or slushie. Italian Ice is similar.
Cooper Sharp American Cheese is a type of American Cheese (milky cheddar). Cooper Sharp is fantastic for things like cheesesteaks and cheeseburgers. In the part of NJ I live in, we just call them cheesesteaks unless we specifically mean the one with cheese whiz, then we call it a Philly Cheesesteak. *A HOAGIE is a great sandwich! You should give it a try!
@@PaleHorseO.o What are you even on about? Where did I say it was "customary" to use anything? He asked what Cooper Sharp is and I answered. I never said you can't use other cheeses on things? You ok?
Pay no mind to them charlee, I too enjoy sharp white cheddar on my cheesesteaks, I also like Gouda. Sadly they are troglodytes that think everything is supposed to be a certain way. If we all had their mindset the wheel would have never been created.
If you’re trying Hoagies in Philly for the first time you do not want WaWa’s… that’s not much better than a Subway Sandwich. It’s like comparing frozen pizza to New York Pizza. You want to find an Italian Deli because that is where you’re going to get the top Cold Cuts along with the right Italian Steak Rolls (preferably Liscio Rolls). 🙂
I agree with you but Wawa is much better than subway. Like much much better. Still not worth trying if in Philly though but if I was in say Florida or Virginia or wherever there’s a Wawa I’d go there way before subway
oh! and water ice is the Philly version of Italian ice (different than a snowcone), which is basically water flavored with sweet syrup of various flavors: cherry, strawberry, mango, watermelon, etc...and then frozen into a slushy consistency. it's a staple in Philly on a hot summer day.
It’s not a syrup. It’s actually real fruit. That’s what differentiates water ice and the rest of the crap out there. Rita’s may use syrup because they’re corporate but John’s and other places use real fruit puree
Water ice is a type of finely shaved ice served with syrups for flavoring. Most syrups will be fruit flavored. It’s like a snow-cone or sno-cone but in a snow-cone the granules of ice are much larger. Water ice or shaved ice, which is similar but Italian are mostly found on the east coast.
My sister works at a place called Philly Steaks and Hoagies. The owner uses the same ingredients ( manufacturers) as the famous cheesesteak restaurants in Philly. Philly is about 1 1/2 hours from us. The store she used to work at is insanely popular. People driving hours to have a cheesesteak.
We have three Philly Steaks and Hoagies here in the Pensacola, FL area. The owner is from Philly and it's the only place in town where I order a Cheesesteak.
No he doesn’t lol because you can’t get that stuff anywhere. Amoroso rolls are not used on any steak worth mentioning here in Philadelphia. He may use cooper sharp but I also doubt he’s using prime ribeye
I'm West Philadelphia born and raised! I actually had a mushroom cheesesteak w/fried onions earlier today. Can you make it at home? It's based on if you can get comparable ingredients in Portugal. You'll need a slightly crusty roll (or bagette). It's best if you can get your butcher to shave some ribeye steak for you. The cheeses shown (cheese whiz and Cooper sharp) are not the original cheeses used, so it you can get provolone or American, use one of them. I've been eating cheesesteaks all my life (I'll be 67 at the end of the month) and I've been making cheesesteaks for decades. I LOVE YOUR CHANNEL & CONTENT!! Keep up the great work!
@@nocount7517 That's not why it's easier to cut.. It's just because the frozen meat is more solid and can't squish away from your knife. Even with a razor sharp knife it just isn't feasible to cut really thin pieces of meat without freezing it a bit first. Even if you are using an electric slicer it works better when you freeze it.
Philly Cheesesteak is my favorite sandwich. I don't like the mushrooms on mine... just beef, onion, and green bell pepper with provolone cheese. Then I add mayonnaise and yellow mustard. Delicious!
Try a creamy peppercorn sauce some time. It's life changing on a steak and cheese. I used to only do onions, mushrooms, peppers, cheeze. Sometimes teriyaki sauce, or mayo, or soy sauce.
Caramelized your onion. Then cook your thin meats. Add salt and pepper. The bread is usually a french roll, about 8 - 12 inches (20 - 31 cm) long. Add cheese and splash of water. Steam helps to melt the cheese as you cut & mix the meat. With flat spatula, scoop mix in sliced roll. Adding cheese is optional.
Subway is the most common restaurant franchise in the USA, with over 20,000 locations, more than McDonald's. They were very popular, especially in the 2000s, but have lost a lot of ground in the last decade due to a few scandals.
It's ALL about the bread/roll . . . . . Bagettes are close but, too small. It's called a "Hoagie Roll", in "Phillie", usually from "Amorosso" but, there are some providers that bake their own rolls, in house. A "Sub Roll" just won't do.
Ask your butcher or grocery meat counter if they are able to shave super thin slices of ribeye for you. If you can buy shaved steak already packaged, that’s good, too. I think provolone cheese is used. I love sautéed onions and red sweet peppers mixed in, too. Make sure to use a good roll hard on outside and soft inside.
Also “water ice” (you go a little further north say 2 hours) and it starts being called Italian ice is a frozen treat initially brought by Italian immigrants historically it was snow or lake ice harvested in winter stored deep in caves and served in the summer with honey and limoncello. In America it’s now water high fructose corn syrup and artificial flavors/dye’s frozen until a thick but not fully frozen slush forms
It's ribeye meat from a cow. Philadelphia cheesesteaks are awesome. If you are ever in Philadelphia, avoid Pat's or Geno's (tourist traps). Try Angelo's, John's Roast Pork, Dalessandro's, or a few other stores. If you make one, watch a few videos on how to make it. It is not hard but there are a few suggestions to make it good.
My usual at home recipe is: shaved beef on a hot griddle drizzled with a mixture of beef and onion bouillon, medium cheddar and smoked gouda cheese melted into the meat, caramelized onions, and seared green bell peppers on a toasted hoagie roll. Secret technique: roll up the sandwich in butcher paper, even if you're going to eat it immediately. It makes a huge difference.
@scbs7768 I do. You should try it. Part of what makes cooking fun is trying different things, and coming up with your own recipes and versions. Creative exploration in the kitchen is how the US got so many iconic dishes.
They use thinly sliced ribeye steak. All you need to do is put the steak in the freezer 30 minutes before you’re ready to slice it. It firms up just enough to make it easy to cut thin slices.
Im from Philly. No green peppers normally but add whatever you like. The rolls are probably the most important ingredient. Probably the Schuylkill Punch.(water or as we say...wooder.
I live in Delaware - Philly adjacent. Water Ice - traditional is essentially frozen/slushy lemon aid, yet there is a twist that is hard to describe. Eat with a spoon as it melts and finish with a straw. 😊 many other flavors now.
There's no need to be intimidated by the meat. Most butchers are willing to slice your beef this thin for you, and like I said before, it's possible Aldi has shaved beef waiting for you. You just slap it down in a screaming hot pan, let the heat kiss it on one side, flip it over and let it get kissed on the other, flip the whole mess onto a butcher block and chop it as finely as you want, scoop into your split bread, top with whatever cheese or cheese sauce you have ready. If you're using real cheese, make sure it's 1) sliced very, very thin and 2) at room temperature before you start cooking the beef. If you like, you can sautee some sliced mushrooms, onions, and bell peppers as a flavorful filler to make your beef go further - I personally love it this way, though purists would say that makes it not a Philly. It is mighty tasty, though.
A Philly Cheesesteak is great..however I'd suggest trying a French Dip first. A Philly is tough as you need the proper thinly cut steak, the correct cheese and the correct bread. If you don't it's more or less a meat and cheese sandwich hence my recommendation of trying the French Dip. If you can do the Au Jus you're in!
Philly native here, born and raised. it's hard to get a Philly cheesesteak right outside of Philly because part of what makes them so good is the bread, which you can only really get in the area. the best Philly cheesesteaks use Amoroso's rolls. if you do decide to try it, I already saw some great suggestions in the comments. for you, I'd recommend using provolone cheese, as that's the closest to an authentic Philly cheesesteak you'll probably be able to get in Portugal. don't worry about the whiz, that's not really "traditional," but it's one of the options you can get when you order. you *must* include fried onions as well. salt, pepper, and ketchup. mayo, if you want. good luck, Andre! love your videos! 🤩
I have made this at home for my family, but we bought the beef already thinly sliced, so I didn't have to worry about cutting them up and getting the thickness correct. The meat, with a little peppers and onions sauteed in another pan, then added on top is amazing. We have tried several different types of cheeses, and most of them work, but give you a different flavor profile, so go with what you like.
@@european-reacts Have your local butcher shave ribeye steak about 1-2 mm thick then fry it up while constantly chopping and mixing it as you cook it up. My local sub shop here in Baltimore MD sells a brown bag special for just under $12 8 inch cheese steak with anything you want on it that weighs 3 lbs and comes with a large bag of fries and a 32 oz fountain drink included. We order our subs with provolone cheese, Cooper is the manufacturer, it's just sharp cheddar cheese. That ice water is simply a snowball
@@mlt6322 Also.. as he can't get Cooper Sharp white American cheese. He could go for another white creamy cheese that should be available over there like Gouda. That should be fairly close.
@@hypocritex personally I'd rather have provolone on my steak subs. When it actually comes down to cheddar, I prefer Welch cheddar aged down in the coal mines, I love the natural salt crystals that develop in the cheese giving it a crunch like pop-rocks candy when you eat it.
@@mlt6322 I saw that water ice and right away said oh a snowball. Yep spent most of my life in Baltimore. However I have found out when I mention snowball outside of MD, most people think I mean like one made out of snow. I have to explain they usually call it a snow cone or water ice. In Fl now and when I go back, I have to get myself a chocolate snowball with marshmallow, or maybe egg custard. Well that is after a crab cake because it is not as if I haven't tried but still can not get a great crab cake outside of MD.
Andre, we make cheesesteaks, grilled sheese and either BLT or dagwood club sandwiches in our home every single month. You are on a roll finding the true American classics. I went to college in PA (yes, Philadelphia is in PA) and ate my share of Philly cheesesteaks. The best meat for cheesesteak is beef steak- specifically ribeye. EDIT- oh no, Andre! HUGGIES are diapers, HOAGIES are sandwiches!
How to make an American cheesesteak sandwich (It’s a very easy dish to make) -Hoagie bread, it’s fatter than a baguette. Toasted or not, both are delicious -boneless ribeye cut, the thicker the cut the better, freeze the beef for 2 hours then thinly slice. -sweet white onions, cook in butter, translucent is done. -I prefer a sharp white cheddar cheese or Gouda, but this is a personal preference -pinch of salt right before you add the cheese to be melted - tip if you notice they are using metal turners. This is to chop and tenderize the beef as much as possible during the cooking process. You don’t need metal but understand this is battle of chopping. -many different types of cheesesteaks, some have cooked red and green peppers as well for example.
I hope you can buy shaved steak at the store/butcher If you decide to try your hand at this. You can also freeze the meat for an hour or so, it makes a huge difference when slicing thinly. Good luck! :)
If you buy a precut you won't get the same taste as fresh cut. And I like the idea of freezing the steak at least enough to be able to more accurately cut it
If you'd like to make it at home André, cut the meat when it's half-way frozen. When it is half-way frozen, it makes the best thin cuts for making the sandwich. I would love to try it with fresh Portuguese cheese.
one of the reasons we do sandwiches well, is because of the factories that used to be all around. it was an easy thing to grab and eat either on your break or while you were working. same with pizza and hotdogs.
I prefer it with provolone cheese and sometimes mushrooms onions and bell pepper. If the meat is juicy enough, you don't need any type of sauce. Same with a patty-melt. The grilled onions and the rye bread, gosh, I am drooling.
@ Holy crap. I realized I just made a huge typo lol. I was like ":where is this response coming from?" - I said "I and" instead of am.. I meant to say, I am like you. Against the grain. Not like usual A "blasphemer" (as Philly would call it) of norm. Basically, I like it your way too. But shh..
@@Timmycoo i thought you had misunderstood that I meant the rye bread for the patty melt and was using it for the Philly. Glad we got it straightened out. 🤣😆😄
Hey Andre... I'm from Philly. Making this at home is do-able. You're going to need a Ribeye Roast (preferably, but a tender piece of beef will do). Tell your local butcher to shave it paper-thin. If you slice it yourself, it'll probably be too thick. You'll need your favorite cheese and a Sub Roll (not too crunchy, not too soft). For toppings, we use onions or mushrooms. Rarely does anyone ever get one with peppers. Actually, tourists are the ones that get it with peppers. Locals do not. Fry everything in the pan at the same time (it should only take 4-5 minutes). Put the cheese in the roll and the meat on top of the cheese. The heat will melt the cheese. Make 3... one for now, one for your wife, and one for later... they're that good.
Philly cheesesteaks are so delicious but it does depend on where you buy them. I like mine with mushrooms and onion and provolone cheese, you can also put green bell peppers. I just had one for dinner yesterday.
@@carlaanderson3905 lol well if you ever come to Philly don’t get whiz (tourist cheese), don’t go to pats or Geno’s (tourist traps), don’t ask for green peppers or any peppers on your cheesesteak or you’ll get funny looks. Only passable pepper you may get on it is long hots. Anyone who tells you differently isn’t from Philly lol
I am born and raised in Philly. Lived in a few other states after college, before moving home. Everyone knows about a Philly cheesesteak, but no one makes a real cheesesteak like Philly and a couple areas close to Philly. The best cheesesteak, outside Philly area I had, was actually in Denver. It was owned by guys from Doylestown, outside of Philly. They got everything shipped in from Philly, accept the bread. They found a bakery in Denver to create their rolls. My ex, originally from NY, used to fight me about philly cheesesteaks being the same as a NY's steak and cheese. Then I brought him to Philly. He ate 2-3 cheesesteaks a day for the 2 weeks we were visiting my parents. And he finally understood the difference. Thin cut ribeye, that is thin enough to break apart with a spatula and actually melting/chopping the cheese into the meat is what makes the perfect cheesesteak. IMO.
I absolutely love how you're really coming into your own doing these food reactions where you actually cook. You should invite some friends over who wouldn't mind being on video and have them try stuff too once you get a recipe down. Also, you really need to make the Philly Cheese-steak sandwich, it is incredible. I prefer the version that uses just provolone for cheese, but all versions are amazing if done right. You can slice the beef with a food processor if you have one!
They are the most amazing sandwiches, if made correctly. I don't think you'll be able to get the beef we use, I don't know if you could get Spanish beef. I couldn't find it in Porto when I lived there. You use thinly sliced ribeye or top round roast. Subway has a cheesesteak but it's not close to being as good as the ones Jolly are eating. The Subway in Porto was decent.
@@Timmycoo Oh, they have the cheese. I think he's pretty close to Lisbon, he could definitely get it there. The largest cheese selection in a grocery store that I've run across is in Porto, at El Cortè Íngles. It's a little bit upscale compared to Jumbo or El Continente', which are like your big chain grocery store.
@Timmycoo The cuts of beef in Portugal were unrecognizable to me, and one of my Grandfather's owned a butcher shop. I only lived there for a year (2009) and only cooked pork, chicken and seafood because the beef that I did try was almost inedible. Hopefully, they have changed their methods. Spain had really good beef and it was ok in France.
Aside from the thinly sliced Rib Eye Steak, the key ingredient is the Roll. Preferably one from the Amoroso Bakery, the classic Philly bread. And Cheez Whiz, caramelized onions, and optional sweet peppers and my personal extra, although VERY Untraditional, a good bit of Mayo. Cooper Sharp is an extra sharp type of White Cheddar.
Amoroso is not used by any decent steak shop in Philly. That’s like saying nestles chocolate is the only thing that should be used for chocolate chip cookies. lol mass produced crap
I live in Delco Will say 1 of the best cheesesteaks i ever had is in Surf City NC (Surf City smash) They import in Liscios bread daily from Philly. It was delicious The burger off the charts too. If they can get Philly bread can find some places outside of philly
I'm from the region of the country where this sandwich is popular. It's all about the bread. Getting good bread is crucial. A roll that has a crisp brown outside and chewy inside is needed. Also, for the meat, very thinly sliced shaved ribeye and don't skimp on the salt! A lot of homemade cheesesteaks skimp on the salt. The right cheese might be hard to find in Portugal. If you don't have a low melting point cheese similar to American cheese, go for Provolone.
Americans are very familiar with philly cheesteaks. Our grocery stores have shaved ribeye in the meat section. No ground beef, this is steak. An alternative to the beef is a chicken philly. Other American sandwiches include Lobster Rolls, Reubens, Oyster or Shrimp Po Boys, Pulled Pork Sandwiches, Cuban Sandwiches, Meatball Sandwiches, Pastrami on Rye, Chicken Salad, Fried Chicken Breast Sandwiches (most famous is Chik Fil A), Fried or Broiled Grouper sandwich, Maryland or Chesaoeake Bay Crabcake sandwich, Sloppy Joes, Foot-Long Chili Cheese Dog
The fastfood place Subway you have in Portugal is an American company. It's in almost every city in the USA. Or at least close to one. They make okay sandwiches. They even make something close to a Philly cheese. But, it's not great like a really cheese steak. Subway is good if you're at work and you would like a subway and you don't have but a little time. Some Walmarts in America have a Subway shop, so you can stop to eat while shopping. It's called Subway, because it's shaped as a tube, like a car in the subway. We have other names for Subway sandwiches. Subway, Hoagie, Sub, Submarine, Hero and Grinder. They all mean the same thing. Sandwiched made with a Baguette.
The subway menu varies outside of the US. Not sure if cheesesteaks are on there overseas. They definitely weren't available in Japan, last time I was in Tokyo.
Subway, like many American fast food restaurants, is not as good as it used to be 15 years ago. There are also many franchises like it, such as Quizno’s (every long while I can find Quizno’s with an owner that rocks with good sandwiches, but their supply chain doesn’t allow for good business for long)
As someone who's lived around Philly and had access to cheesesteaks my whole life, there's basically 3 approaches to making it from a beef stand point. You can do sliced (which from the start of the video looks like what they're doing and it's probably ribeye), chopped where you cook the slices and kinda chop it up w/ a spatula or finely chopped where you do the same as before but almost dice it to ground meat consistency after its been cooked. The most common cheese that's probably used around here that we just refer to as "American" on it is actually a local cheese called Cooper Sharp (found out it was local cause my sister moved to Cali and when I went to visit her and asked a deli for it they looked at me like ??? lol). But you can make it with something like provolone as well, cheez wiz is honestly hard to do... I've never been able to recreate it at home and only like 2-3 places do it good IMO (and I don't get it cause I've seen them just crack the cans and heat it up and slap it on lol so idk if they got a special hook up version w/ Kraft but *shrug). Besides that the roll you want it nice and soft, I can't tell ya to use somehting like an Amoroso roll cause that's local to us as well haha, but yeah you can take a shot at it easy. If you want an authentic one come to Philly you can get a solid one at most places.
Greetings from Philadelphia, PA. Please make this next time you do a food video. ☺️ That would be fun to watch. Best cheesesteak in the Philly area is DelCo Steaks BTW. Gotta go with their mushrooms and fried onions. ❤
@ no pats is just the original spot and Geno’s moved across the street 30 years later so it became this fake rivalry thing between them and they’re tourist traps. They’re not places locals go unless we’re hammered at 3am cause they’re both 24 hours
@scbs7768 That explains why both were just okay/mediocre when I tried them. I'll try one of the others next time I'm in Philly! It's a 2.5 hour train ride from Hbg. 😊
So philly's meat is ribeye. You freeze it then take it on a deli slicer and cut it ultra thin. You take those frozen slices and cook it on a griddle top with onions. Near the end cover it with cheese wiz or slices and cover it to steam. Cheese steak has variations. This is just one. All you honestly need is thinly sliced steak, onion, great cheese and amazing bread with a good crunchy exterior.
Philly cheesesteak is amazing. It's a regional special that spread to all the states. In Portuguese, a ribeye steak is most commonly translated as "contrafilé de costela" . I don't know if this helps. Provolone cheese would be the best substitute to where you live. A good Portuguese substitute would be Queijo Flamengo. You will need a griddle pan. Make sure the meat is very thin. Tip - put meat in freezer for around 15 to 20 minutes before slicing.
As for water ice it's essentially like sorbet...it's basically just artificially flavored chopped up ice and can have any number of flavors from: -cherry -blueberry -root beer -lemon -mango -and many many more Some can also be made using the actual fruits/whatever the flavor is supposed to be as well and may have the fruit pulp and all in it.
Careful. The comments section will fillet you alive if you don’t follow EXACTLY their peculiar construction of a Philly. It will spawn argument after argument. I’m not saying don’t do it, but just trust it will be controversial.
A simple search shows "the original Philly" available at someplace called Delphi cheesesteaks in Lisboa, Portugal. If we have a lot of sandwiches, just wait to see how many kinds of pizza we have. As long as you can source the ingredients, we know that a Portu Cheesesteak should be no problem.
You absolutely should try this out.. you have done great work making a lot of these dishes you have been drooling over and we love seeing your face when you finally get to try them yourself.. when you are the chef as well it's just that much more gratifying, but never worry about making mistakes, you can always try again or make changes and therein is where a lot of these recipes came from in the first place.. someone made an error in an old school recipe or wanted to try something different with one of them, or had to swap out an ingredient or two because of local availability, and suddenly they are dancing around the room with joy at what they have made (to be fair they might also be leaning over the sink regretting a mistake, but that's the price you pay for greatness).. The Cheesesteak is soo easy though.. good griddle or pan with a bit of heated oil, caramelize some chopped onions, add very thin sliced steak (deli slicer is best), use spatulas to continue chopping and mixing blend, spice with a bit of salt and pepper, continue chopping and mixing, when meat is fairly cooked thru add cheese, keep chopping mix together as it cooks.. scoop off griddle/pan and place into sub roll (French styles are used a lot because they tend to stand up when soggy and don't fall apart).. Immediately roll sandwich in foil or waxed paper and let sit for a few mins to finish and grab a handfull of napkins to prepare for your enjoyment.. :) Can't wait till you make this one, your head is going to explode.. hehehehe :) When you were speaking of how Americans really go all out on sandwiches, you don't know the half of it, and that is why there is that discrepancy in the names, like was pointed out.. Even though technically all are a "Sandwich", what style bread is used, the style of build it uses, even the ingredients used are all factors in where the name comes from and to a lot of Americans each is in it's own class.. The Submarine, Hoagie, Hero, or Grinder tends to be a soft medium to long roll slides long ways and filled with cold cuts or other main materials (Meatballs or Cutlets, etc) and garnished with sauces, greens and/or veggies to order.. and they all seem to have their own local territories where they are referred to as such, even though most of them are pretty much the same thing.. hehehe The Deli Sandwich tends to be a soft or hard round roll filled similarly, though always fresh from the slicers.. the Sandwich is normal sliced square bread (toasted or plain) filled as well.. and under each of those is also a plethora of individual designs that have earned their own name as a distinct recipe because of the popularity, for example the Monte Cristo, or the Ruben, or the Elvis.. All are so very simple of an idea and design, yet when prepared correctly in their given methods, give a unique experience of joy and satisfaction that many "5 Star" Dinners will never achieve just because they are so well spread... when millions can enjoy the wonders of a Cheesesteak easily over the few thousands that will get to enjoy the Gourmet Dinners that supposedly outrank them, well, my money stands with the Multitudes.. I've had the opportunity to dine at a few of those high end restaurants and to be frank, yes the food is very very good (though i have never tasted any worth the exorbitant prices some of these places charge for a meal), but i have never walked away from one of those meals in a swoon over how well i felt from eating the meal.. I Love how the Jolly guys describe it.. Comfort Food.. It's like a Warm Hug that just makes you feel Wonderful :) Your mind, body, and soul all come together in this warming embrace of joy, and THAT is what makes the American Sandwich community the Monster that it is.. :)
Philadelphia is in Pennsylvania. It's where the Continental Congress met in a series of meetings in 1774, 1775 and finally 1776 where the colonies signed the Declaration of Independence in July. One of our cities that is very important to American history.
I live about an hour above Philly. Being in Independence Hall, and being able to touch as well as seeing the Liberty Bell back in 1976 really made an impression on my 7th grade mind! That was quite a year. Our town painted all our fire hydrants to look like little Minutemen. Edit: Thank you for appreciating our history. ♥️
Legend has it that after the Declaration was signed, the Congress immediately fell into deliberations on the proper ingredients for the Philly Cheesesteak.
Beef ribeye steak. The beef is shaved very thin served on a toasted hoagie roll (similar to French bread but softer in the middle). Freeze the ribeye one hour before cooking (skirt steak can be substituted, but the quality is not as good. Freezing the meat helps firm it up so that slicing it thinly is more easy. Use a very sharp knife to thinly slice it against the grain. The thinner you can get it, the better. Take your time doing this step. It takes about 10 minutes. I would suggest you try making a Reuben. Sandwich with au jus (thin dipping sauce for the sandwich). You dip the prepared sandwich in a rich beef type broth. Hope you find this helpful! I love your videos btw!! Sending love from the US ❤️
BTW - a Philly Cheese steak yes you should make it without the manufactured cheese they use in Philly. Add onions/peppers/mushrooms and a lot of cheese but use REAL cheese and not that Philly crap.
Yes Philly's in Pennsylvania (where I was born and raised as a kid too...not a great city to live nowadays though) and also was the US's 1st Capital and where the Declaration of Independence and many other important documents were signed in the first few years of the US and the buildings from that era still stand even now. As for Philly cheesesteaks I've never had them via ordering them while out but mom (and now I) make them at home when we're in the mood for it. It's mostly a fairly simple meal to make too as all you really need is chip steak (brown until fully cooked, be careful not to burn. Can throw pepper/other spices in too if you want), break rolls (preferably long, slice it in half long wise (without fully cutting through so one side is basically on a hinge)), cheese (put cheese on rolls and then the cooked meat on top of that), flip the sand which back onto the cooking pan so the meats on the pan and break on top, cook a bit longer so the cheese melts, rolls starts to heat up a bit too, use spatula to flip it back over and put it on a plate and then add whatever condiment you want to it (usually ketchup, I do ketchup and yellow mustard and mix them into the meat with a fork and get weird looks from my family lol) and you've got yourself a home made Philly cheesesteak (I imagine some actual chefs in restaurants/kiosks may have other steps besides those though but this is the most basic way to make one). Only real issue with cheesesteaks: they are very very greasy (at least using the method above...likely due to the pan being covered in the grease from cooking the meat to begin with). You can either cook all the meat up first and then re-heat when making it as a sandwich and clean the pan before going to the sandwich stage or like my mom/I do just cook the meat and throw on the sandwich one after the other for all who are eating (granted will be greasier). As for the cheese we use we usually go with American Cheese (square white cheese slices you typically see on sandwiches) or Pepper Jack Cheese if we want a spicy cheesesteak. But ya you can also throw whatever veggies you want on too such as peppers, mushrooms, onions, etc...we just don't as my mom's not a big veggie eater (doesn't like the texture of veggies)...I'd definitely throw in onions and peppers though if I had them on hand for my own sandwich (dad and bro probably would eat it with them too, all I'd need to do would be dice some up, fry them, and throw them on top of the meat before cooking the sandwich).
We are really picky about how a cheesesteak is made Rule number 1 don’t call it a Philly cheesesteak There’s no such thing as a Philly cheesesteak Rule number 2 we do not use green bell peppers EVER !!! Rule number 3 use a thinly sliced ribeye Rule number 4 use good American cheese or provolone Rule number 5 onions, salt, and pepper that’s it !!! Rule number 6 if you deviate from any of these directions, it’s now just a steak sandwich
Also from Philly.. you are wrong on several of these. They are your preferences maybe, but try not to confuse him further with your opinions. 1. Yes, in Philly it is just a steak or cheesesteak. But the rest of the country calls the "Philly.. " so it is a fair name for it. 2. Green peppers or preferably sweet peppers are the great. But obviously onions are traditional. 3. This is fine. Top round or sirloin is also acceptable though. 4. He won't be able to get American most likely. Provolone is the best option. Mild cheddar is the closes he will get to whiz if he wants the tourist edition. 5. The secret ingredient is a pinch of oregano. 6. I literally don't even know what you mean by this. It was ALWAYS a steak sandwich. It was your first rule. lol
ribeye steak, put it in freezer for 20 minutes or so just to make it stiff so you can slice it super thin. There are many variations even in the USA. I recommend slicing thin beef and marinating it with some salt, pepper, garlic powder, worschestire sauce for about 15-20 minutes. In the meantime, sautee some onions, green pepper, and some mushrooms. Toast bread until desired. Cook until softened and add the beef. (cast iron is preferred). Bunch ingredients together and add cheese on top, and melt. Once bread is toasted, cover the beef, vegetable, mushroom, and cheese mixture with the bread, and use a spatula to lift and make a sandwich. *note* this is strictly my take on the philly. The basic is steak and onion. There are others who use mayonnaise, or other ingredients. I recommend the green peppers and mushrooms, along with maybe some mustard or horseradish or something else. Provolone cheese, swiss, havarti, or whatever cheese you like. It's basically up to you. As with any food, there is no wrong answer, only preferences. Toasted bread, thin sliced beef are the essentials.
Subway is American. It's OK, but I had it too much back when I worked. If I went to Europe, I would NEVER go to a Subway, McDonald's, or a KFC. No American fast food when travelling.
Another favorite food is Gyros. Its pork and lamb meat that is sliced. You use a pita bread and add cucumber type sauce, tomatoes and onion. Delicious!
Another thing many people do is we make meals with a crock-pot. It is a slow cooker that is very useful for potlucks and anything else.. it is really useful because you can combine everything, cook it, and have a hot meal 8 hours later. I make italian beef and cheese dips this way
Water ice (aka "Italian ice") is a flavored, sweetened shaved ice, very similar to the Italian granita. The easiest method is using a high-powered blender to make a sweetened fruit puree, blending in and equal volume of ice cubes to make a slush. Freeze the slush in a shallow dish to just less than rock hard, and shave/scoop to serve. Shaving several times during the freezing process may make the final serve easier to scoop.
if you make it use provolone and or cheddar. meat is sliced rib eye, sliced while slightly frozen. fried onions, mushrooms and or peppers are good on them, a good long hard roll of french baguette is recommended. I grew up on the other side of the Delaware river from South Philly I have consumed more cheese steaks subs than the government spends dollars. I have pepperoni added on mine cooked with the steak. Steve
The ground beef was New York’s chopped cheese sandwich, the Philly cheese steak uses thinly sliced beef steak with cheese of choice. I live in New Jersey and have been to Philadelphia numerous times. I’m a veggie lover, so I always ask for grilled green peppers, onions and mushrooms on my cheesesteak.😋 And it’s “water ice,” not “water with ice.” In New Jersey, we call it Italian ice. It is flavored. My favorite is lemon.
They call it Water Ice but it's frozen fruit, sugar and flavored syrup mixed with finely ground ice (like snow). It's incredibly refreshing during the summer. Also the pretzels!!! Soft, chewy awesomeness.
Thinly sliced strips of sirloin steak. Provolone cheese. Sauteed onions. Sauteed green peppers. Salt. Pepper. Just a hint of garlic salt. Lightly toasted bread roll, hollowed a bit to get the proper ratio of meat to bread and so it can old more steak. This is the gastronomical ode to joy.
Cheez Whiz is a canned spreadable cheese sauce made from Cheddar or Colby; you can use Cheddar to make a sauce yourself. "Cooper Sharp" is a brand name for a frozen cheese sauce that is aged and made from Colby and Cheddar; as the name suggests, it is somewhat sharper.
If you're going to make a cheesesteak at home, best steak to use is a ribeye. freeze it enough to where you can slice it very thinly, my prefer cheese is provolone, diced onions cooked until transparent and the bread, the bread is the most important part (i'm not even joking), the bread can make or break the sandwich. You want a bread that's chewy with a good crust outside.
I’m from Philly and the best way to recreate this at home. You can get a nice steak and freeze until it’s firm and easy to shave off bits of meat. In a Skillet added oil over medium heat and toss in some chopped up onions. Throw your meat pieces in. Cook until dark brown. The cheese wiz thing is still kinda new. Normal Philly cheesesteaks just has light mayo for spread and ketchup. No wiz
@ 🤣 what’s crazy is when I was growing up in Philly. People was going to stores for cheesesteaks not the big name places. So when I moved just outside of Philly. I got a cheesesteak and I took it back cause they put marinara on it. I Got the cops called on me for causing a scene. Luckily the cop who was also black told the owner. It’s ketchup and mayo not marinara. 🤣😂
@@Bigdogruru1 I’m talking in the city like in the actual city ketchup and mayo is only in black neighborhoods. Not the entire city. White Philadelphians from south Philly, river wards, northeast only get cheese, steak, with or without onions on average and it’s not dry because ribeye is used. Just gotta know where to go. In the hood it’s papi stores using steakumms and amoroso rolls so it’s super dry without ketchup and mayo. White people never use mayo on them unless they’re from the hood but use ketchup if it’s not a very good streak. If it’s from a random deli or pizza shop ketchup is going on it but if it’s like Angelo’s, Gus’s, Carmela, John’s etc no ketchup required
I'm from Philly. I know you can make a cheesesteak. Just use your favorite cheese that melts well and add fried onions on a long roll that's soft inside.
The closest thing you can get to a traditional Cheesesteak bread is Stirato, an Italian version of a French Baguette. You can also make your own cheez-whiz by making a roux, thinning it with milk, and adding 2 parts American cheese (the fake, oil based, plastic wrapped kind) and 1 part each cheddar and provolone. It should stick to the spoon, but also be just thin enough to slowly drip off. Also, Hoagies are just one type of sub sandwich. There are also Heroes and Grinders. Heroes are the same as Hoagies, but made in New York. Hoagies are a sub sandwich made with a soft baguette style bread. Grinders are also Hoagies, but made from a bread roll with a hard exterior and a soft interior. Named such because the hard, crunchy exterior of the bread grinds away the inside of your mouth as you eat it.
Cooper Sharp cheese is a mass produced processed cheese--it melts really easily and has a sharp cheddar flavor 👌 You can make good cheesesteaks at home with store bought sliced beef from the market ,usually a 14oz package ,and get 2 or 3 generously sized sandwiches for about $10. Sarcone's bakery is awesome! They are the bakers of those rolls in your video. Angelo's is just 3 or 4 doors down the street from Sarcone's Bakery.
You can make it. Try different ingredients on the steak, fried onions, mozzarella cheese or cheddar cheese, hot cherry peppers. The steak is thinly sliced beef. You can use a deli slicer to cut the steak thin.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
There’s tons of advice in the comments. IF you choose to recreate this, regardless of the cut of beef you choose, freeze it before slicing it. That’s the only way to get it sliced thin enough. Cut the beef while it’s freezing cold. Don’t be intimidated by the comments… as long as the beef is sliced really thin, you’ve already won, regardless of the variables you choose after that. Happy cooking!
Yes.... Please for the love of God do not use hamburger ! Thin sliced beef. It is a different texture and ground beef ( hamburger) is from a different part of the cow.😊 Happy eating
@@Supergirl-rz8yi ground beef is for a chopped cheese, also good but a different sandwich entirely.
The last "cheesesteak" I had was little chunks of meat instead of thin slices, it was so disappointing.
Yep pop it in the freezer for like 20 or 30 mins. I could season it in my cats litter box and it would be good.
Also see if your butcher can slice it for you. I am lucky enough to live near one and it is so much easier that cheese steak is now on on the repeating menu.
Agreed… DO NOT use ground beef. Totally different texture and flavor. I grew up eating cheese steaks, living less than an hour from Philadelphia. A good cheese steak is the world’s best sandwich. A real cheese steak MIGHT have fried onions, but never peppers or other vegetables. In my opinion, they are best with steak, cheese and Hellman’s mayonnaise. Nothing else. You can do this, Andre. Can’t wait to watch you make a cheese steak!
I live in the Philly suburbs and have had countless cheesesteaks over a lifetime. However, I've never had cheese whiz on it. It's provolone cheese for me along with fried onions and mushrooms. Philadelphia purists would say the bread has to be from Amoroso's Bakery but that's debatable. And it's always on a long roll. I'm craving one while I'm writing this comment. The part I can't forget is that for us in the Philly area, we can order one online and have it delivered directly to our door. Now that's good eating! Don't even have to leave the comfort of your home for a great cheesesteak.
Love your reaction videos and have just started watching the cooking ones. My most recent P B & J was last week. I'm 71 years old and you're never too old for peanut butter and jelly. Yum!
I swear this cheese whiz nonsense came in from Pittsburg. Provolone wins out all day long.
@@NextToLastPointthem dang yinzers 😂 they're going to try to put slaw on them next if we don't keep an eye on them 😂
I'm in the same area. We have a lot of different places around here, and not all of them are in Philadelphia city limits. Lots of great choices other than the usual spots.
Yes, provolone cheese but I don't understand why no au jus to be dipping it in? Dry philly sammy? Want to really taste something, shred a lamb roast up and use the au jus of it. make a broth with the bones. reduce that down with the au jus from deglazing the baking pan. Get some italian bread at safeway, slice in half and make your sammie with a bit of mayo and mustard spread on it. Add a bunch more stuff to the meat and or sauce to taste. Whatever you got that sounds good.
Eat the lamb sammie.
(def braze well first and then slow cook with some broth on it and covered).
@who-nobody-never This is a legit question. A lot of places around here seem to serve a very moist steak roll, whether it's grease or moisture from steaming it. Most shops don't put it on the steak because it's messier from what I understand. No reason you can't ask for whatever broth or au jus they have in house.
Yes, Philadelphia is in Pennsylvania
😂😂😂😂😂😂
where it is always sunny. ;)
@BillionSix the sarcasm is dripping about as much as PA clouds....
As someone native to the Philly area, a very important aspect for a good cheesesteak is the bread. You want a roll that is soft on the inside but has a decent crust. The reason why is because you want all the juices and cheese to be able to soak into the bread but you don't want the sandwich to get soggy.
Everyone in the US knows this sandwich- or at least a close derivative…
And, yes, they are wonderful. The meat is usually partially frozen and then sliced to a thickness of about 5 sheets of paper. It cooks quickly and being so thin, it’s very tender. Usually with lots of caramelized onions and tons of melty cheese. The bread is as important as the meat.
Yep, everyone knows it. And a really well made one is heaven. Its beef of course, from the cow. You are so cute Andre. Yes you can recreate it. Philly Cheese Steaks are so so delicious.
To be authentic the roll must be Amarosa's or a similar soft, long, chewy hoagie roll. Anything else and it's just beef and cheese.
I like green (bell) peppers cooked with the onions on mine.
@@maryhaynes8633 man...... i cant be reading these now im craving a cheesesteak and some pho
BOrn and raised in Philly. Cooper sharp is a stronger tasting American cheese...its regional North east of United states Ny Nj philly area. Provalone can be used also. Roll is like baguettes chewy but softer. Subway is not the same at all .but could be a beginner substitute. To me the best is shaved ribeye with frayed onions and cooper american. (Like most Philadelphians) but you can add peppers, mushrooms, (sauce and mozz makes pizza steaks). Happy eating love your cooking show.
The Cheese Steak, Hoagie and Roast Pork sandwich are Philadelphia sandwiches.
If you come from Philly and you eat a hoagie from a Subway restaurant, there is something wrong with you! We've got thousands of hoagie shops in the area that are ten times better than what you get at Subway!
You should check out a video on the Roast Pork Sandwich. It typically comes with sharp provolone cheese and broccoli rabe! Delicious!
Don't forget a scrapple and egg (sorry, no cheese, and yep, I'm from Philly (born & raised) on a kaiser roll. Yummy. GO BIRDS 💚🦅🏈
@@melissaford717 Preach!
I never thought I'd miss New England, but I sure don't miss the taxes.
I want to go to Amato's and get me a Cold Cut Grinder with everything. :(
Dinics!!!
Making my mouth water.
I've made cheese steaks in philly for years. If you plan to make one at home the hardest part will be getting the right meat and having it sliced really thin. Get a steak (ribeye, sirloin, what ever you can get. Don't get something fancy but up to you. If your butcher can slice it like deli meat that be best, otherwise try your best to slice it thin. Freezing it will make it easier to slice. To cook it at home a cast iron pan may be your best option. Get the pan hot put a little oil and cook the meat. Even though it sliced we still keep chopping it while it cooking. For seasoning its simple like a steak, salt, pepper. Find a soft long roll and shape the meet to fill it. While the steak is cooking it is own juices place 2-3 slices of cheese on top and let it melt. Most people get American cheese, provolone is great too. use a spatula and to grab all the meat and place it cheese side down on the bread. Enjoy . If you like onions, slice those thin and cook them first with the oil in the pan and then add the meat to cook on top while chopping in the pan.
@@Skippingworktoday I always use a griddle with a splash of olive oil.
PROVOLONE IS NOT OK TOO !!! 😕 ❤
@@dudly8408 Get lost. Provolone is the best.
This is fantastic advice. As a person who has eaten many cheesesteaks in and around philly, I can approve your advice😅
@dudly8408 it's a perfectly fine cheese if a good American isn't available.
Water (wooder) ice is a frozen treat. Wawa is a store. Wawa means goose in Lenape language. Hoagies are sandwiches. Other states call it grinder, subway, or a hero.
Umm , Submarine sandwich. Wedge in
Northeast NY
Sub sandwich is on bread that isn't split all the way, like a taco.
Hoagies and Heroes are the same, fully sliced thru bread, stacked high.
Grinders are like subs, but put thru an oven open faced (Subway tries to call these "Toasted subs" but it's a lie.)
Am from Philly, made cheesesteaks for a long time, if your going to do it
Carmelize onions medium heat splash a bit of water as needed
either at a butcher ask for chipped steak or in portugal ask for sirloin steak freeze it first makes it eaiser to shave thin about 2-3 mm thick
cook combine with the onions and use AMERICAN cheese...wiz is for tourists or kids, provolone is for wannabe american jersey shore italians
(can add ketchup mayo or mayo tomatoes lettuce onions called a hoagie or cheesesteak hoagie or marinara sauce and onion)
you want the steak well done and a bit dried splash water at the end with the cheese on it to melt will re moisterize it a little and deglaze gravyfy)
sirloin is good cause you dont want chewy bits of fat or overly greesey like ribeye or waygu...thin well done dried out sirloin is nice and tender when cheesed and water deglazed a bit
ribeye is myth started by geno and pats that philadelphians even believe, but 90% of 1000s of places to buy a cheesesteak around here use sirloin
The best option for somewhat faithful cheese you can find in portugal is probably kraft plastic wrapped american singles, not what we use (Cooper sharp american or Land o' Lakes American)
but good
Rolls get a little bit crusty long roll with a soft airy bubbly interior
some type of baguettes could be close
Carmelizing the onions and throwing the cheese on the meat when it's almost done then mixing the veggies with the meat for the last min or 2 is a must, gotta have all those flavors cooked together. Making my mouth water just talking about it.
^^ This person knows what they are talking about!
Hello from Berks!
You perfected the sandwich.... We perfected the sauce.
It's not quite marinara..... But that would be the closest. It's a bit thinner, and tastes a bit different. I hate to use the word "spicier", but, kind of, yeah. Lol
If you're ever up our way, stop in any major grocery store. You'll find cheesesteak sauce in its own jars. I'd love to hear what you think of it.
@@kaoticsymphony4279Sausage sandwich with caramelized (or even just sauteed) onions and green pepper!
Now I need one!! 😄
I grew up in the Philly suburbs but moved away as an adult, and a cheesesteak is how I know I'm home! I've ordered Amorosos rolls and make decent cheesesteaks at home for big Eagles games. Yum! Go Birds!
I’ve lived in the suburbs of Philly most of my life. Cheesesteaks are delicious. They are right about them being so simple but somehow not the same outside of the Philadelphia area. You need specific thinly sliced beef, rolls, cheese, etc. for it to work.
The rolls. Anything else is just beef and cheese.
Fun fact: A large part of the flavor of bread is the yeast native to the air where its baked. Thats why san francisco sourdough is special. And that is why you cant get a NY pizza outside of ny.
In fact a family tried to take their Pizza business to Florida They even imported the water from New York City so that they would use New York City tap water but nothing they did could make the pizza taste the same because it really was the yeast in the air changing the flavor.
I used to make cheesesteaks in a local pizzeria at the shore in new jersey. Fresh bread like a baguette, or long roll, several layers of frozen thin sliced beef, mild onions, white mushrooms, and green peppers, all cooked on a flat-top griddle. You start with the onions and peppers. Slice them into thin strips and fry them with some cooking oil. Saute' them until the peppers and onions are cooked through. Add the sliced mushrooms and cook through. Then place the frozen beef slices on the grill. Cook on one side until it defrosts, flip the meat then use two spatulas or flat scrapers to shred the beef into small pieces. Add the beef to the other ingredients and shred everything together. Add whatever cheese you want to the top and cover with a pot lid to melt it together. Slice your long bread roll halfway between the top and bottom, not quite all the way through. You need them attached to keep it together while eating. Open the roll and place the meat mixture in the roll. If you want you can put more cheese on it and toast the whole thing in an oven. I tend to top mine with sliced American cheese, salt, and Ketchup.
The real key in making these is that the meat is frozen. It imparts a lot of moisture to the meat while cooking and creates a lot of juices and that is where the flavor comes from. Ask a local butcher if they can try slicing some beef as thin as possible. Most sandwich shops use a roll between 12 and 18 inches long. That's between 30 and 45 cm. The amount of beef is 4 to 6 ounces or 114 to 170 grams of either sirloin, ribeye, or chuck. Each slice is 1/16 of an inch thick, or 1.5mm. The longer the roll, the more meat and toppings you will need.
Sorry this is so long but the details are important. Enjoy!
Green peppers? Nah frozen? Nah
Philadelphia is where the Declaration of Independence was signed.
Thinly sliced ribeye, Italian hearth baked bread (a little crunchy is best), cheese of choice (provolone or cooper sharp preferred), onions or other toppings. Cook directly on griddle for best results.
When adding cheese, add it directly to the meat on the griddle, then cover with lid and melt cheese with steam. Mix the meat again once melted for even coverage on meat. Put roll on griddle to toast lightly. Then cut and serve.
A good ribeye, and the bread are key.
Water ice is basically just shaved ice with flavored syrup. It's a great local desert.
You're one of the most wholesome UA-camrs out there I've seen in a long time, always appreciate your content. And yeah, Philly Cheese Steaks are pretty great. I know it may not be American but check out a Cuban sandwich, one of my favorites
I love a good Cuban sandwich!
Yes, Americans are the masters of the sandwich. When I was a young man, my favorite restaurant had a menu with 170 different sandwiches on it, most of them wonderful. It's an entire food group of its own.
The meat is thinly-sliced (VERY thinly) ribeye beef. The classic version they're talking about has Cheez Whiz, which I'm pretty sure is not sold in Europe due to the colorings and chemicals. Provolone is a substitution in some cheesesteaks.
Yep. Provolone is the number 1 suggestion if you can’t get cheese whiz. The sandwich shop I used to work for had a Philly, and it had provolone. Simply bc they were hoping to go international (they actually lost about 400 stores in the last couple of years, so not happening anytime soon) they opted to make provolone the staple for their Philly.
Cheese Whiz was created in the early 1950s. Cheese steaks are decades older so with whiz can't be classic. Provolone isn't a substitute; it's the best cheese to use.
there is 0 way cheese wiz is the OG... considering this existed not only before cheese wiz existed but I don't know anyone who uses cheese wiz its made with real cheese, actually the original didn't have cheese in it, that came a few years later. Provolone is highly popular, as is american and then yes since cheese wiz exists that's an option as well.
I've always loved mine made with pepper jack. Gives it a kick, and blends in with any bell peppers/ onions.
@@Aurora-tp3dy Whiz wit is a classic cheesesteak
You make ice out of anything like Coke, Pepsi, any soda, juice, fruit drink, pureed fruit (smoothie), milk/dairy drink, etc. Of course they are mostly water. "Water ice" is 100% water with a flavoring syrup (typically colorful and artificial) added to the top and sometimes mixed in. They are similar to the slushy or slushie. Italian Ice is similar.
Cooper Sharp American Cheese is a type of American Cheese (milky cheddar). Cooper Sharp is fantastic for things like cheesesteaks and cheeseburgers.
In the part of NJ I live in, we just call them cheesesteaks unless we specifically mean the one with cheese whiz, then we call it a Philly Cheesesteak.
*A HOAGIE is a great sandwich! You should give it a try!
Wrong. It is customary to use melted raclette, mozzarella, and provolone. Close though.
@@PaleHorseO.o What are you even on about? Where did I say it was "customary" to use anything? He asked what Cooper Sharp is and I answered. I never said you can't use other cheeses on things? You ok?
@@PaleHorseO.o um no american, provolone and cheese wiz are the most common used..
lol and I got two likes. It is a good combo but I am just trolling.
Pay no mind to them charlee, I too enjoy sharp white cheddar on my cheesesteaks, I also like Gouda. Sadly they are troglodytes that think everything is supposed to be a certain way. If we all had their mindset the wheel would have never been created.
If you’re trying Hoagies in Philly for the first time you do not want WaWa’s… that’s not much better than a Subway Sandwich. It’s like comparing frozen pizza to New York Pizza. You want to find an Italian Deli because that is where you’re going to get the top Cold Cuts along with the right Italian Steak Rolls (preferably Liscio Rolls). 🙂
Wawa used to be awesome but I remember when they were a actual deli and not the manufactured crap they have now
I agree with you but Wawa is much better than subway. Like much much better. Still not worth trying if in Philly though but if I was in say Florida or Virginia or wherever there’s a Wawa I’d go there way before subway
oh! and water ice is the Philly version of Italian ice (different than a snowcone), which is basically water flavored with sweet syrup of various flavors: cherry, strawberry, mango, watermelon, etc...and then frozen into a slushy consistency. it's a staple in Philly on a hot summer day.
Don’t you mean Wooder ice 😂😂😂😂😂
@@Thebearwand haha yes! but I didn't want to confuse Andre and the other non-Philadelphians watching 😆
It’s not a syrup. It’s actually real fruit. That’s what differentiates water ice and the rest of the crap out there. Rita’s may use syrup because they’re corporate but John’s and other places use real fruit puree
Water ice is a type of finely shaved ice served with syrups for flavoring. Most syrups will be fruit flavored.
It’s like a snow-cone or sno-cone but in a snow-cone the granules of ice are much larger.
Water ice or shaved ice, which is similar but Italian are mostly found on the east coast.
Last I heard, you can also pour condensed milk on snow-cone.
My sister works at a place called Philly Steaks and Hoagies. The owner uses the same ingredients ( manufacturers) as the famous cheesesteak restaurants in Philly. Philly is about 1 1/2 hours from us. The store she used to work at is insanely popular. People driving hours to have a cheesesteak.
I'm about an hour above Philly. I'm surrounded by cheesesteak places! 😄
PA Dutch Country has the best of both worlds! 😊♥️
We have three Philly Steaks and Hoagies here in the Pensacola, FL area. The owner is from Philly and it's the only place in town where I order a Cheesesteak.
I saw a bird yesterday.
No he doesn’t lol because you can’t get that stuff anywhere. Amoroso rolls are not used on any steak worth mentioning here in Philadelphia. He may use cooper sharp but I also doubt he’s using prime ribeye
I'm West Philadelphia born and raised! I actually had a mushroom cheesesteak w/fried onions earlier today. Can you make it at home? It's based on if you can get comparable ingredients in Portugal. You'll need a slightly crusty roll (or bagette). It's best if you can get your butcher to shave some ribeye steak for you. The cheeses shown (cheese whiz and Cooper sharp) are not the original cheeses used, so it you can get provolone or American, use one of them.
I've been eating cheesesteaks all my life (I'll be 67 at the end of the month) and I've been making cheesesteaks for decades.
I LOVE YOUR CHANNEL & CONTENT!! Keep up the great work!
If you partially freeze the meat it will make it way easier to cut thin... can even use a mandolin.
That's because the ice crystals damage the cell membranes. It's the same thing that happens when a plant freezes or you get frostbite.
Just don't use the crappy frozen pressed meat from a grocery store. Tastes nasty and falls apart when you try to cook it.
@@nocount7517 That's not why it's easier to cut.. It's just because the frozen meat is more solid and can't squish away from your knife. Even with a razor sharp knife it just isn't feasible to cut really thin pieces of meat without freezing it a bit first. Even if you are using an electric slicer it works better when you freeze it.
Philly Cheesesteak is my favorite sandwich. I don't like the mushrooms on mine... just beef, onion, and green bell pepper with provolone cheese.
Then I add mayonnaise and yellow mustard. Delicious!
Try a creamy peppercorn sauce some time. It's life changing on a steak and cheese. I used to only do onions, mushrooms, peppers, cheeze. Sometimes teriyaki sauce, or mayo, or soy sauce.
Mushrooms aren’t standard on cheesesteaks and bell peppers are a cardinal sin
A Philly cheesesteak is an American Classic, you HAVE to make this one!!! 🤤
AHEM.. "A cheesesteak is an American classic" Fixed that for ya.
Caramelized your onion. Then cook your thin meats. Add salt and pepper. The bread is usually a french roll, about 8 - 12 inches (20 - 31 cm) long. Add cheese and splash of water. Steam helps to melt the cheese as you cut & mix the meat. With flat spatula, scoop mix in sliced roll. Adding cheese is optional.
A Philly without cheese isn't a thing.
@@winstonelston5743 I meant to say: Adding ADDITIONAL cheese is optional.
Subway is the most common restaurant franchise in the USA, with over 20,000 locations, more than McDonald's. They were very popular, especially in the 2000s, but have lost a lot of ground in the last decade due to a few scandals.
And their quality going way down
Subway is terrible!!! They are nasty is give the USA and sandwiches a bad name!
Subway sucks
I would pass on Subway sandwiches. Not worth it.
It's ALL about the bread/roll . . . . . Bagettes are close but, too small. It's called a "Hoagie Roll", in "Phillie", usually from "Amorosso" but, there are some providers that bake their own rolls, in house. A "Sub Roll" just won't do.
Also . . . the steak? . . . . . It's Ribeye, ONLY ribeye.
A baguette won’t do it - better to make his own rolls than to try to find something at the store.
That's a big part of what makes Angelo's soooo good. Their bread!! Their pizza is amazing, too.
Both wrong. It’s spelled Philly and we don’t use amoroso bread at any popular steak shops
@@scbs7768 I didn't say Amoroso "exclusively". I said usually. As an english teacher you should have picked up on that.
Ask your butcher or grocery meat counter if they are able to shave super thin slices of ribeye for you. If you can buy shaved steak already packaged, that’s good, too. I think provolone cheese is used. I love sautéed onions and red sweet peppers mixed in, too. Make sure to use a good roll hard on outside and soft inside.
I prefer provalone cheese for its taste and especially its meltability
Also “water ice” (you go a little further north say 2 hours) and it starts being called Italian ice is a frozen treat initially brought by Italian immigrants historically it was snow or lake ice harvested in winter stored deep in caves and served in the summer with honey and limoncello. In America it’s now water high fructose corn syrup and artificial flavors/dye’s frozen until a thick but not fully frozen slush forms
It's ribeye meat from a cow. Philadelphia cheesesteaks are awesome. If you are ever in Philadelphia, avoid Pat's or Geno's (tourist traps). Try Angelo's, John's Roast Pork, Dalessandro's, or a few other stores. If you make one, watch a few videos on how to make it. It is not hard but there are a few suggestions to make it good.
Dalessandro's! 😄
@@kelf114
Chubby's
Ishkabbles too
Don't forget Steve's!!!!!
Dalessandros is just as bad as pats and genos
My usual at home recipe is: shaved beef on a hot griddle drizzled with a mixture of beef and onion bouillon, medium cheddar and smoked gouda cheese melted into the meat, caramelized onions, and seared green bell peppers on a toasted hoagie roll.
Secret technique: roll up the sandwich in butcher paper, even if you're going to eat it immediately. It makes a huge difference.
Nobody uses cheddar or Gouda wtf you on about?
@scbs7768 I do. You should try it. Part of what makes cooking fun is trying different things, and coming up with your own recipes and versions. Creative exploration in the kitchen is how the US got so many iconic dishes.
@@AnasatisTiMiniatis nah you just never had a legit one
They use thinly sliced ribeye steak. All you need to do is put the steak in the freezer 30 minutes before you’re ready to slice it. It firms up just enough to make it easy to cut thin slices.
or have the deli run to through the slicer
@@bravoA-su8xmThat's if the deli is able to. Depending on where you are, some will and some won't.
Some groceries sell thinly-sliced sirloin as “chipped steak”
Im from Philly. No green peppers normally but add whatever you like. The rolls are probably the most important ingredient. Probably the Schuylkill Punch.(water or as we say...wooder.
😂 since I was a little kid I referred to it as Schuylkill punch and still do. It's also located next to the Sure Kill Depressway 😂.
I live in Delaware - Philly adjacent. Water Ice - traditional is essentially frozen/slushy lemon aid, yet there is a twist that is hard to describe. Eat with a spoon as it melts and finish with a straw. 😊 many other flavors now.
Fusco's for the win.
@ it’s a good spot!
There's no need to be intimidated by the meat. Most butchers are willing to slice your beef this thin for you, and like I said before, it's possible Aldi has shaved beef waiting for you. You just slap it down in a screaming hot pan, let the heat kiss it on one side, flip it over and let it get kissed on the other, flip the whole mess onto a butcher block and chop it as finely as you want, scoop into your split bread, top with whatever cheese or cheese sauce you have ready. If you're using real cheese, make sure it's 1) sliced very, very thin and 2) at room temperature before you start cooking the beef.
If you like, you can sautee some sliced mushrooms, onions, and bell peppers as a flavorful filler to make your beef go further - I personally love it this way, though purists would say that makes it not a Philly. It is mighty tasty, though.
Bell peppers are a cardinal sin. Please don’t talk about my city’s sandwich with your bastardized knowledge on it lol
A Philly Cheesesteak is great..however I'd suggest trying a French Dip first. A Philly is tough as you need the proper thinly cut steak, the correct cheese and the correct bread. If you don't it's more or less a meat and cheese sandwich hence my recommendation of trying the French Dip. If you can do the Au Jus you're in!
There is no such thing as a Philly cheesesteak
It’s just a cheesesteak
Sandwiches, burgers, burritos, pizza are all things easily eaten on the go. We like food eaten out of hand.
Philly native here, born and raised. it's hard to get a Philly cheesesteak right outside of Philly because part of what makes them so good is the bread, which you can only really get in the area. the best Philly cheesesteaks use Amoroso's rolls. if you do decide to try it, I already saw some great suggestions in the comments. for you, I'd recommend using provolone cheese, as that's the closest to an authentic Philly cheesesteak you'll probably be able to get in Portugal. don't worry about the whiz, that's not really "traditional," but it's one of the options you can get when you order. you *must* include fried onions as well. salt, pepper, and ketchup. mayo, if you want. good luck, Andre! love your videos! 🤩
ABSOLUTELY! I AGREE 100%
@@lisakarageorge7085 anything other than an Amoroso's roll is gonna be a sub-par experience
@ you said it lol
Cheese steaks, hoagies ...and the Mummer's make Philly a special place!
@elizabethkelley6203 And of course, the Eagles!
I have made this at home for my family, but we bought the beef already thinly sliced, so I didn't have to worry about cutting them up and getting the thickness correct. The meat, with a little peppers and onions sauteed in another pan, then added on top is amazing. We have tried several different types of cheeses, and most of them work, but give you a different flavor profile, so go with what you like.
Literally one of the best sandwiches ever.
Looks só good!
@@european-reacts Have your local butcher shave ribeye steak about 1-2 mm thick then fry it up while constantly chopping and mixing it as you cook it up. My local sub shop here in Baltimore MD sells a brown bag special for just under $12 8 inch cheese steak with anything you want on it that weighs 3 lbs and comes with a large bag of fries and a 32 oz fountain drink included. We order our subs with provolone cheese, Cooper is the manufacturer, it's just sharp cheddar cheese. That ice water is simply a snowball
@@mlt6322 Also.. as he can't get Cooper Sharp white American cheese. He could go for another white creamy cheese that should be available over there like Gouda. That should be fairly close.
@@hypocritex personally I'd rather have provolone on my steak subs. When it actually comes down to cheddar, I prefer Welch cheddar aged down in the coal mines, I love the natural salt crystals that develop in the cheese giving it a crunch like pop-rocks candy when you eat it.
@@mlt6322 I saw that water ice and right away said oh a snowball. Yep spent most of my life in Baltimore. However I have found out when I mention snowball outside of MD, most people think I mean like one made out of snow. I have to explain they usually call it a snow cone or water ice. In Fl now and when I go back, I have to get myself a chocolate snowball with marshmallow, or maybe egg custard. Well that is after a crab cake because it is not as if I haven't tried but still can not get a great crab cake outside of MD.
Philadelphia is in Pennsylvania. It’s on the eastern side of the state and very close to the Pennsylvania-New Jersey state lines.
Andre, we make cheesesteaks, grilled sheese and either BLT or dagwood club sandwiches in our home every single month. You are on a roll finding the true American classics. I went to college in PA (yes, Philadelphia is in PA) and ate my share of Philly cheesesteaks. The best meat for cheesesteak is beef steak- specifically ribeye. EDIT- oh no, Andre! HUGGIES are diapers, HOAGIES are sandwiches!
How to make an American cheesesteak sandwich
(It’s a very easy dish to make)
-Hoagie bread, it’s fatter than a baguette. Toasted or not, both are delicious
-boneless ribeye cut, the thicker the cut the better, freeze the beef for 2 hours then thinly slice.
-sweet white onions, cook in butter, translucent is done.
-I prefer a sharp white cheddar cheese or Gouda, but this is a personal preference
-pinch of salt right before you add the cheese to be melted
- tip if you notice they are using metal turners. This is to chop and tenderize the beef as much as possible during the cooking process. You don’t need metal but understand this is battle of chopping.
-many different types of cheesesteaks, some have cooked red and green peppers as well for example.
I hope you can buy shaved steak at the store/butcher If you decide to try your hand at this. You can also freeze the meat for an hour or so, it makes a huge difference when slicing thinly. Good luck! :)
If you buy a precut you won't get the same taste as fresh cut. And I like the idea of freezing the steak at least enough to be able to more accurately cut it
If you'd like to make it at home André, cut the meat when it's half-way frozen. When it is half-way frozen, it makes the best thin cuts for making the sandwich. I would love to try it with fresh Portuguese cheese.
one of the reasons we do sandwiches well, is because of the factories that used to be all around. it was an easy thing to grab and eat either on your break or while you were working. same with pizza and hotdogs.
I prefer it with provolone cheese and sometimes mushrooms onions and bell pepper. If the meat is juicy enough, you don't need any type of sauce. Same with a patty-melt. The grilled onions and the rye bread, gosh, I am drooling.
I too am a blasphemer.
@@Timmycoo What blasphemer? The rye bread? That is for the patty melt. For the Philly, you need a hoagie roll or sour dough roll.
@ Holy crap. I realized I just made a huge typo lol. I was like ":where is this response coming from?" -
I said "I and" instead of am..
I meant to say, I am like you. Against the grain. Not like usual A "blasphemer" (as Philly would call it) of norm.
Basically, I like it your way too. But shh..
@@Timmycoo i thought you had misunderstood that I meant the rye bread for the patty melt and was using it for the Philly. Glad we got it straightened out. 🤣😆😄
@@patwalker5133 100%
Hey Andre... I'm from Philly. Making this at home is do-able. You're going to need a Ribeye Roast (preferably, but a tender piece of beef will do). Tell your local butcher to shave it paper-thin. If you slice it yourself, it'll probably be too thick. You'll need your favorite cheese and a Sub Roll (not too crunchy, not too soft). For toppings, we use onions or mushrooms. Rarely does anyone ever get one with peppers. Actually, tourists are the ones that get it with peppers. Locals do not. Fry everything in the pan at the same time (it should only take 4-5 minutes). Put the cheese in the roll and the meat on top of the cheese. The heat will melt the cheese. Make 3... one for now, one for your wife, and one for later... they're that good.
Philly cheesesteaks are so delicious but it does depend on where you buy them. I like mine with mushrooms and onion and provolone cheese, you can also put green bell peppers. I just had one for dinner yesterday.
yumm that's how i make them too. Love them.
Green bell peppers are a sin you’re not from Philly lol
@@scbs7768 No I am from Colorado LOL
@@carlaanderson3905 lol well if you ever come to Philly don’t get whiz (tourist cheese), don’t go to pats or Geno’s (tourist traps), don’t ask for green peppers or any peppers on your cheesesteak or you’ll get funny looks. Only passable pepper you may get on it is long hots. Anyone who tells you differently isn’t from Philly lol
I am born and raised in Philly. Lived in a few other states after college, before moving home.
Everyone knows about a Philly cheesesteak, but no one makes a real cheesesteak like Philly and a couple areas close to Philly.
The best cheesesteak, outside Philly area I had, was actually in Denver. It was owned by guys from Doylestown, outside of Philly. They got everything shipped in from Philly, accept the bread. They found a bakery in Denver to create their rolls.
My ex, originally from NY, used to fight me about philly cheesesteaks being the same as a NY's steak and cheese. Then I brought him to Philly. He ate 2-3 cheesesteaks a day for the 2 weeks we were visiting my parents. And he finally understood the difference.
Thin cut ribeye, that is thin enough to break apart with a spatula and actually melting/chopping the cheese into the meat is what makes the perfect cheesesteak. IMO.
I think Cheez-Whiz is not allowed in Portugal; use provolone instead.
Cream sauce of mild cheddar and provolone to get a Whiz...lol..kinda
Yes! The only two appropriate cheeses are Whiz or my fav provolone!! Grilled onions are awesome in it!!!
Subway sucks in America, it’s just quick and easy! A Hoagie is insane good! It’s Italian meats and provolone cheese with onions! Delicious!!!!!!!😂
No! Munster or gryere
sharp white cheddar might actually be closer.
I absolutely love how you're really coming into your own doing these food reactions where you actually cook. You should invite some friends over who wouldn't mind being on video and have them try stuff too once you get a recipe down. Also, you really need to make the Philly Cheese-steak sandwich, it is incredible. I prefer the version that uses just provolone for cheese, but all versions are amazing if done right. You can slice the beef with a food processor if you have one!
They are the most amazing sandwiches, if made correctly.
I don't think you'll be able to get the beef we use, I don't know if you could get Spanish beef. I couldn't find it in Porto when I lived there. You use thinly sliced ribeye or top round roast.
Subway has a cheesesteak but it's not close to being as good as the ones Jolly are eating.
The Subway in Porto was decent.
I think the issue is not the steak but the cheese. Top round is super common, just not called the same everywhere.
@@Timmycoo Oh, they have the cheese. I think he's pretty close to Lisbon, he could definitely get it there.
The largest cheese selection in a grocery store that I've run across is in Porto, at El Cortè Íngles. It's a little bit upscale compared to Jumbo or El Continente', which are like your big chain grocery store.
@Timmycoo The cuts of beef in Portugal were unrecognizable to me, and one of my Grandfather's owned a butcher shop. I only lived there for a year (2009) and only cooked pork, chicken and seafood because the beef that I did try was almost inedible.
Hopefully, they have changed their methods. Spain had really good beef and it was ok in France.
@@boroblueyes I saw his potroast vid so? Maybe that's changed?
@@boroblueyes Oh sick! I was mostly worried about the price I guess lol :s
Aside from the thinly sliced Rib Eye Steak, the key ingredient is the Roll. Preferably one from the Amoroso Bakery, the classic Philly bread. And Cheez Whiz, caramelized onions, and optional sweet peppers and my personal extra, although VERY Untraditional, a good bit of Mayo. Cooper Sharp is an extra sharp type of White Cheddar.
I didn't get hungry watching the video until I read this.
@@OldWarriorFella Thanks man.
Amoroso is not used by any decent steak shop in Philly. That’s like saying nestles chocolate is the only thing that should be used for chocolate chip cookies. lol mass produced crap
I can also tell you’re black lol mayo is only used by black folks on cheesesteaks cause the papi store uses dry ass crap steakumms
Use a ribeye. Slice it very thin when partially frozen. Talk to your butcher.
Steak is beef, that is specifically ribeye steak. The bread being used is Italian bread but you need to find Italian bread with French names.
A real Philly cheesesteak is out of this world. I miss them as I don't live up that way any more.
I live in Delco
Will say 1 of the best cheesesteaks i ever had is in Surf City NC
(Surf City smash)
They import in Liscios bread daily from Philly.
It was delicious
The burger off the charts too.
If they can get Philly bread can find some places outside of philly
I'm from the region of the country where this sandwich is popular. It's all about the bread. Getting good bread is crucial. A roll that has a crisp brown outside and chewy inside is needed. Also, for the meat, very thinly sliced shaved ribeye and don't skimp on the salt! A lot of homemade cheesesteaks skimp on the salt. The right cheese might be hard to find in Portugal. If you don't have a low melting point cheese similar to American cheese, go for Provolone.
Oh yes! A real Philly (Philadelphia) cheesesteak is great! YOU HAVE TO DO IT!
There’s no such thing as a Philly cheesesteak
It’s just a cheesesteak !!!
Americans are very familiar with philly cheesteaks. Our grocery stores have shaved ribeye in the meat section. No ground beef, this is steak. An alternative to the beef is a chicken philly.
Other American sandwiches include Lobster Rolls, Reubens, Oyster or Shrimp Po Boys, Pulled Pork Sandwiches, Cuban Sandwiches, Meatball Sandwiches, Pastrami on Rye, Chicken Salad, Fried Chicken Breast Sandwiches (most famous is Chik Fil A), Fried or Broiled Grouper sandwich, Maryland or Chesaoeake Bay Crabcake sandwich, Sloppy Joes, Foot-Long Chili Cheese Dog
The fastfood place Subway you have in Portugal is an American company. It's in almost every city in the USA. Or at least close to one. They make okay sandwiches. They even make something close to a Philly cheese. But, it's not great like a really cheese steak. Subway is good if you're at work and you would like a subway and you don't have but a little time. Some Walmarts in America have a Subway shop, so you can stop to eat while shopping. It's called Subway, because it's shaped as a tube, like a car in the subway. We have other names for Subway sandwiches. Subway, Hoagie, Sub, Submarine, Hero and Grinder. They all mean the same thing. Sandwiched made with a Baguette.
The subway menu varies outside of the US. Not sure if cheesesteaks are on there overseas. They definitely weren't available in Japan, last time I was in Tokyo.
Subway sucks
Subway, like many American fast food restaurants, is not as good as it used to be 15 years ago. There are also many franchises like it, such as Quizno’s (every long while I can find Quizno’s with an owner that rocks with good sandwiches, but their supply chain doesn’t allow for good business for long)
As someone who's lived around Philly and had access to cheesesteaks my whole life, there's basically 3 approaches to making it from a beef stand point. You can do sliced (which from the start of the video looks like what they're doing and it's probably ribeye), chopped where you cook the slices and kinda chop it up w/ a spatula or finely chopped where you do the same as before but almost dice it to ground meat consistency after its been cooked. The most common cheese that's probably used around here that we just refer to as "American" on it is actually a local cheese called Cooper Sharp (found out it was local cause my sister moved to Cali and when I went to visit her and asked a deli for it they looked at me like ??? lol). But you can make it with something like provolone as well, cheez wiz is honestly hard to do... I've never been able to recreate it at home and only like 2-3 places do it good IMO (and I don't get it cause I've seen them just crack the cans and heat it up and slap it on lol so idk if they got a special hook up version w/ Kraft but *shrug). Besides that the roll you want it nice and soft, I can't tell ya to use somehting like an Amoroso roll cause that's local to us as well haha, but yeah you can take a shot at it easy. If you want an authentic one come to Philly you can get a solid one at most places.
Greetings from Philadelphia, PA. Please make this next time you do a food video. ☺️ That would be fun to watch. Best cheesesteak in the Philly area is DelCo Steaks BTW. Gotta go with their mushrooms and fried onions. ❤
Not Geno's or Pat's? I thought that was the great cheesesteak rivalry. 😄
@ no pats is just the original spot and Geno’s moved across the street 30 years later so it became this fake rivalry thing between them and they’re tourist traps. They’re not places locals go unless we’re hammered at 3am cause they’re both 24 hours
@scbs7768 That explains why both were just okay/mediocre when I tried them. I'll try one of the others next time I'm in Philly! It's a 2.5 hour train ride from Hbg. 😊
@ Angelo’s. Uncle Gus’s (is Angelo’s at reading terminal market with different onions), John’s, cafe Carmela
@@scbs7768 I love the Reading Terminal Market! I get crepes there.
So philly's meat is ribeye. You freeze it then take it on a deli slicer and cut it ultra thin. You take those frozen slices and cook it on a griddle top with onions. Near the end cover it with cheese wiz or slices and cover it to steam. Cheese steak has variations. This is just one. All you honestly need is thinly sliced steak, onion, great cheese and amazing bread with a good crunchy exterior.
12:35
Wooder Ice !!!
15:15 - Subway used to be good, but these days they ask far too much and offer too little. the days of $5 Footlong Subs were what made them huge.
I'm so confused. Are sandwiches not a popular item there? I really want to see you make and talk about popular Portuguese foods.
Philly cheesesteak is amazing. It's a regional special that spread to all the states. In Portuguese, a ribeye steak is most commonly translated as "contrafilé de costela" . I don't know if this helps. Provolone cheese would be the best substitute to where you live. A good Portuguese substitute would be Queijo Flamengo. You will need a griddle pan. Make sure the meat is very thin. Tip - put meat in freezer for around 15 to 20 minutes before slicing.
Yes, try to cook one...as long as you don't put mayo on it.
As for water ice it's essentially like sorbet...it's basically just artificially flavored chopped up ice and can have any number of flavors from:
-cherry
-blueberry
-root beer
-lemon
-mango
-and many many more
Some can also be made using the actual fruits/whatever the flavor is supposed to be as well and may have the fruit pulp and all in it.
Careful. The comments section will fillet you alive if you don’t follow EXACTLY their peculiar construction of a Philly. It will spawn argument after argument. I’m not saying don’t do it, but just trust it will be controversial.
Just don’t bring up peppers on steaks and everything will be just fine 😂😂
It's one of the few times, when Americans are as crazy as Italians and Spaniards when regarding food. 🤣
@ it’s our Philly spirit 😜
@ they have electroshock treatments for that… 😂😍 (joke)
I think you will have trouble finding the proper bread for this.
A simple search shows "the original Philly" available at someplace called Delphi cheesesteaks in Lisboa, Portugal. If we have a lot of sandwiches, just wait to see how many kinds of pizza we have. As long as you can source the ingredients, we know that a Portu Cheesesteak should be no problem.
they are so good, i got them all the time in college
One of my fraternity brothers in college owned a sandwich/pizza shop called the Mad Italian. He made great cheesesteaks. I wish I had one right now.
You absolutely should try this out.. you have done great work making a lot of these dishes you have been drooling over and we love seeing your face when you finally get to try them yourself.. when you are the chef as well it's just that much more gratifying, but never worry about making mistakes, you can always try again or make changes and therein is where a lot of these recipes came from in the first place.. someone made an error in an old school recipe or wanted to try something different with one of them, or had to swap out an ingredient or two because of local availability, and suddenly they are dancing around the room with joy at what they have made (to be fair they might also be leaning over the sink regretting a mistake, but that's the price you pay for greatness)..
The Cheesesteak is soo easy though.. good griddle or pan with a bit of heated oil, caramelize some chopped onions, add very thin sliced steak (deli slicer is best), use spatulas to continue chopping and mixing blend, spice with a bit of salt and pepper, continue chopping and mixing, when meat is fairly cooked thru add cheese, keep chopping mix together as it cooks.. scoop off griddle/pan and place into sub roll (French styles are used a lot because they tend to stand up when soggy and don't fall apart).. Immediately roll sandwich in foil or waxed paper and let sit for a few mins to finish and grab a handfull of napkins to prepare for your enjoyment.. :) Can't wait till you make this one, your head is going to explode.. hehehehe :)
When you were speaking of how Americans really go all out on sandwiches, you don't know the half of it, and that is why there is that discrepancy in the names, like was pointed out.. Even though technically all are a "Sandwich", what style bread is used, the style of build it uses, even the ingredients used are all factors in where the name comes from and to a lot of Americans each is in it's own class.. The Submarine, Hoagie, Hero, or Grinder tends to be a soft medium to long roll slides long ways and filled with cold cuts or other main materials (Meatballs or Cutlets, etc) and garnished with sauces, greens and/or veggies to order.. and they all seem to have their own local territories where they are referred to as such, even though most of them are pretty much the same thing.. hehehe The Deli Sandwich tends to be a soft or hard round roll filled similarly, though always fresh from the slicers.. the Sandwich is normal sliced square bread (toasted or plain) filled as well.. and under each of those is also a plethora of individual designs that have earned their own name as a distinct recipe because of the popularity, for example the Monte Cristo, or the Ruben, or the Elvis.. All are so very simple of an idea and design, yet when prepared correctly in their given methods, give a unique experience of joy and satisfaction that many "5 Star" Dinners will never achieve just because they are so well spread... when millions can enjoy the wonders of a Cheesesteak easily over the few thousands that will get to enjoy the Gourmet Dinners that supposedly outrank them, well, my money stands with the Multitudes.. I've had the opportunity to dine at a few of those high end restaurants and to be frank, yes the food is very very good (though i have never tasted any worth the exorbitant prices some of these places charge for a meal), but i have never walked away from one of those meals in a swoon over how well i felt from eating the meal.. I Love how the Jolly guys describe it.. Comfort Food.. It's like a Warm Hug that just makes you feel Wonderful :) Your mind, body, and soul all come together in this warming embrace of joy, and THAT is what makes the American Sandwich community the Monster that it is.. :)
Philadelphia is in Pennsylvania. It's where the Continental Congress met in a series of meetings in 1774, 1775 and finally 1776 where the colonies signed the Declaration of Independence in July. One of our cities that is very important to American history.
I live about an hour above Philly. Being in Independence Hall, and being able to touch as well as seeing the Liberty Bell back in 1976 really made an impression on my 7th grade mind!
That was quite a year. Our town painted all our fire hydrants to look like little Minutemen.
Edit: Thank you for appreciating our history. ♥️
Legend has it that after the Declaration was signed, the Congress immediately fell into deliberations on the proper ingredients for the Philly Cheesesteak.
It is also where they erected a statue of Rocky and disrespected the Liberty Bell. Great priorities.
@@smithologist5272
Fake news!
It was right after the Treaty of Paris when Patrick Henry said, “Give me cheesesteak or give me death!”
Beef ribeye steak. The beef is shaved very thin served on a toasted hoagie roll (similar to French bread but softer in the middle). Freeze the ribeye one hour before cooking (skirt steak can be substituted, but the quality is not as good. Freezing the meat helps firm it up so that slicing it thinly is more easy.
Use a very sharp knife to thinly slice it against the grain. The thinner you can get it, the better. Take your time doing this step. It takes about 10 minutes. I would suggest you try making a Reuben. Sandwich with au jus (thin dipping sauce for the sandwich). You dip the prepared sandwich in a rich beef type broth. Hope you find this helpful! I love your videos btw!! Sending love from the US ❤️
BTW - a Philly Cheese steak yes you should make it without the manufactured cheese they use in Philly. Add onions/peppers/mushrooms and a lot of cheese but use REAL cheese and not that Philly crap.
I agree, but no peppers. They don't like me.
Whiz cheese and yes you should make it, and you need to get the bread right. This is beef and just shaved that cooks quick.
Peppers and mushrooms are fine on a cheesesteak if you want to add them but they are NOT the default.
Do not use peppers or mushrooms, that's not how most of us do it here.
You’re obviously not from Philly. Whiz is for tourists like yourself. Stick with your shitty cheesesteaks from Hicksville bozo
Yes Philly's in Pennsylvania (where I was born and raised as a kid too...not a great city to live nowadays though) and also was the US's 1st Capital and where the Declaration of Independence and many other important documents were signed in the first few years of the US and the buildings from that era still stand even now.
As for Philly cheesesteaks I've never had them via ordering them while out but mom (and now I) make them at home when we're in the mood for it. It's mostly a fairly simple meal to make too as all you really need is chip steak (brown until fully cooked, be careful not to burn. Can throw pepper/other spices in too if you want), break rolls (preferably long, slice it in half long wise (without fully cutting through so one side is basically on a hinge)), cheese (put cheese on rolls and then the cooked meat on top of that), flip the sand which back onto the cooking pan so the meats on the pan and break on top, cook a bit longer so the cheese melts, rolls starts to heat up a bit too, use spatula to flip it back over and put it on a plate and then add whatever condiment you want to it (usually ketchup, I do ketchup and yellow mustard and mix them into the meat with a fork and get weird looks from my family lol) and you've got yourself a home made Philly cheesesteak (I imagine some actual chefs in restaurants/kiosks may have other steps besides those though but this is the most basic way to make one).
Only real issue with cheesesteaks: they are very very greasy (at least using the method above...likely due to the pan being covered in the grease from cooking the meat to begin with). You can either cook all the meat up first and then re-heat when making it as a sandwich and clean the pan before going to the sandwich stage or like my mom/I do just cook the meat and throw on the sandwich one after the other for all who are eating (granted will be greasier).
As for the cheese we use we usually go with American Cheese (square white cheese slices you typically see on sandwiches) or Pepper Jack Cheese if we want a spicy cheesesteak.
But ya you can also throw whatever veggies you want on too such as peppers, mushrooms, onions, etc...we just don't as my mom's not a big veggie eater (doesn't like the texture of veggies)...I'd definitely throw in onions and peppers though if I had them on hand for my own sandwich (dad and bro probably would eat it with them too, all I'd need to do would be dice some up, fry them, and throw them on top of the meat before cooking the sandwich).
We are really picky about how a cheesesteak is made
Rule number 1 don’t call it a Philly cheesesteak
There’s no such thing as a Philly cheesesteak
Rule number 2 we do not use green bell peppers EVER !!!
Rule number 3 use a thinly sliced ribeye
Rule number 4 use good American cheese or provolone
Rule number 5 onions, salt, and pepper that’s it !!!
Rule number 6 if you deviate from any of these directions, it’s now just a steak sandwich
Also from Philly.. you are wrong on several of these. They are your preferences maybe, but try not to confuse him further with your opinions.
1. Yes, in Philly it is just a steak or cheesesteak. But the rest of the country calls the "Philly.. " so it is a fair name for it.
2. Green peppers or preferably sweet peppers are the great. But obviously onions are traditional.
3. This is fine. Top round or sirloin is also acceptable though.
4. He won't be able to get American most likely. Provolone is the best option. Mild cheddar is the closes he will get to whiz if he wants the tourist edition.
5. The secret ingredient is a pinch of oregano.
6. I literally don't even know what you mean by this. It was ALWAYS a steak sandwich. It was your first rule. lol
Finally another Philly guy on here🎉 funny seeing all these people say they’re from Philly then say “green bell peppers, mustard, tomato sauce” 😂😂😂😂😂😂😂
@@xbeakergreen peppers are never acceptable unless it’s long hots. Bell peppers will get you smacked in Philly. You must be from the burbs
ribeye steak, put it in freezer for 20 minutes or so just to make it stiff so you can slice it super thin. There are many variations even in the USA. I recommend slicing thin beef and marinating it with some salt, pepper, garlic powder, worschestire sauce for about 15-20 minutes. In the meantime, sautee some onions, green pepper, and some mushrooms. Toast bread until desired. Cook until softened and add the beef. (cast iron is preferred). Bunch ingredients together and add cheese on top, and melt. Once bread is toasted, cover the beef, vegetable, mushroom, and cheese mixture with the bread, and use a spatula to lift and make a sandwich.
*note* this is strictly my take on the philly. The basic is steak and onion. There are others who use mayonnaise, or other ingredients. I recommend the green peppers and mushrooms, along with maybe some mustard or horseradish or something else. Provolone cheese, swiss, havarti, or whatever cheese you like. It's basically up to you. As with any food, there is no wrong answer, only preferences. Toasted bread, thin sliced beef are the essentials.
Green peppers don’t go on a cheesesteak stop pretending to be an expert lol
Subway is American. It's OK, but I had it too much back when I worked. If I went to Europe, I would NEVER go to a Subway, McDonald's, or a KFC. No American fast food when travelling.
Subway sucks
Another favorite food is Gyros. Its pork and lamb meat that is sliced. You use a pita bread and add cucumber type sauce, tomatoes and onion. Delicious!
Beef and lamb, not pork.
Another thing many people do is we make meals with a crock-pot. It is a slow cooker that is very useful for potlucks and anything else.. it is really useful because you can combine everything, cook it, and have a hot meal 8 hours later. I make italian beef and cheese dips this way
Water ice (aka "Italian ice") is a flavored, sweetened shaved ice, very similar to the Italian granita. The easiest method is using a high-powered blender to make a sweetened fruit puree, blending in and equal volume of ice cubes to make a slush. Freeze the slush in a shallow dish to just less than rock hard, and shave/scoop to serve. Shaving several times during the freezing process may make the final serve easier to scoop.
Water ice and italian ice are different. Italian ice has smaller ice crystals and a more smooth consistency. Water ice is... icy. Almost crunchy. Ick.
if you make it use provolone and or cheddar. meat is sliced rib eye, sliced while slightly frozen. fried onions, mushrooms and or peppers are good on them, a good long hard roll of french baguette is recommended. I grew up on the other side of the Delaware river from South Philly I have consumed more cheese steaks subs than the government spends dollars. I have pepperoni added on mine cooked with the steak. Steve
I love my Philly cheese steaks with caramelized onion, mushrooms, and green peppers
The ground beef was New York’s chopped cheese sandwich, the Philly cheese steak uses thinly sliced beef steak with cheese of choice. I live in New Jersey and have been to Philadelphia numerous times. I’m a veggie lover, so I always ask for grilled green peppers, onions and mushrooms on my cheesesteak.😋 And it’s “water ice,” not “water with ice.” In New Jersey, we call it Italian ice. It is flavored. My favorite is lemon.
They call it Water Ice but it's frozen fruit, sugar and flavored syrup mixed with finely ground ice (like snow). It's incredibly refreshing during the summer.
Also the pretzels!!! Soft, chewy awesomeness.
Thinly sliced strips of sirloin steak. Provolone cheese. Sauteed onions. Sauteed green peppers. Salt. Pepper. Just a hint of garlic salt. Lightly toasted bread roll, hollowed a bit to get the proper ratio of meat to bread and so it can old more steak. This is the gastronomical ode to joy.
Green peppers do not go on a cheesesteak sorry. You’d get slapped in Philly
Cheez Whiz is a canned spreadable cheese sauce made from Cheddar or Colby; you can use Cheddar to make a sauce yourself. "Cooper Sharp" is a brand name for a frozen cheese sauce that is aged and made from Colby and Cheddar; as the name suggests, it is somewhat sharper.
If you're going to make a cheesesteak at home, best steak to use is a ribeye. freeze it enough to where you can slice it very thinly, my prefer cheese is provolone, diced onions cooked until transparent and the bread, the bread is the most important part (i'm not even joking), the bread can make or break the sandwich. You want a bread that's chewy with a good crust outside.
I’m from Philly and the best way to recreate this at home. You can get a nice steak and freeze until it’s firm and easy to shave off bits of meat. In a Skillet added oil over medium heat and toss in some chopped up onions. Throw your meat pieces in. Cook until dark brown. The cheese wiz thing is still kinda new. Normal Philly cheesesteaks just has light mayo for spread and ketchup. No wiz
Only if you’re black do people use ketchup and mayo. Papi stores use steakumms and amoroso rolls. Crap. It’s so dry you need ketchup and mayo lol
@ 🤣 what’s crazy is when I was growing up in Philly. People was going to stores for cheesesteaks not the big name places. So when I moved just outside of Philly. I got a cheesesteak and I took it back cause they put marinara on it. I Got the cops called on me for causing a scene. Luckily the cop who was also black told the owner. It’s ketchup and mayo not marinara. 🤣😂
@@Bigdogruru1 lol well you must’ve moved really far out the city then….. sauce on is like a hick thing in like Allentown Pottstown reading areas
@@Bigdogruru1 I’m talking in the city like in the actual city ketchup and mayo is only in black neighborhoods. Not the entire city. White Philadelphians from south Philly, river wards, northeast only get cheese, steak, with or without onions on average and it’s not dry because ribeye is used. Just gotta know where to go. In the hood it’s papi stores using steakumms and amoroso rolls so it’s super dry without ketchup and mayo. White people never use mayo on them unless they’re from the hood but use ketchup if it’s not a very good streak. If it’s from a random deli or pizza shop ketchup is going on it but if it’s like Angelo’s, Gus’s, Carmela, John’s etc no ketchup required
I'm from Philly. I know you can make a cheesesteak. Just use your favorite cheese that melts well and add fried onions on a long roll that's soft inside.
The closest thing you can get to a traditional Cheesesteak bread is Stirato, an Italian version of a French Baguette. You can also make your own cheez-whiz by making a roux, thinning it with milk, and adding 2 parts American cheese (the fake, oil based, plastic wrapped kind) and 1 part each cheddar and provolone. It should stick to the spoon, but also be just thin enough to slowly drip off.
Also, Hoagies are just one type of sub sandwich. There are also Heroes and Grinders. Heroes are the same as Hoagies, but made in New York. Hoagies are a sub sandwich made with a soft baguette style bread. Grinders are also Hoagies, but made from a bread roll with a hard exterior and a soft interior. Named such because the hard, crunchy exterior of the bread grinds away the inside of your mouth as you eat it.
Cooper Sharp cheese is a mass produced processed cheese--it melts really easily and has a sharp cheddar flavor 👌 You can make good cheesesteaks at home with store bought sliced beef from the market ,usually a 14oz package ,and get 2 or 3 generously sized sandwiches for about $10. Sarcone's bakery is awesome! They are the bakers of those rolls in your video. Angelo's is just 3 or 4 doors down the street from Sarcone's Bakery.
You can make it. Try different ingredients on the steak, fried onions, mozzarella cheese or cheddar cheese, hot cherry peppers. The steak is thinly sliced beef. You can use a deli slicer to cut the steak thin.