Hold on just a quick moment and rewind. Is that an electric spice grinder, where you can “mix your own whole spice blend” then grind it fresh? Mind blown.
that looked Amazing! and super simple to make too! I may want to try it sometime. bee a Ito love my skill level, but this makes a great step by step so it shouldn't;t be too difficult eh.
Just made this for the tailgate we’re having tomorrow for Birds and cowboys!! Super excited to share it with everyone, thanks for sharing this with us! Go birds 🦅!!
From an old Philly boy who has a lifelong love of cheesesteaks, I definitely understand the significant increase in the percentage of cheese since this is being used as a dip, but your meat to veggie ratio is way off Cheesesteak should have twice as much meat as it does veggies; with more veggies it will overpower the meat, and with less veggies you can't even taste them (unless you're using especially flavorful veggies). Also, I balk a little at the use of American cheese in the sauce. The traditional cheeses for a cheesesteak are either provolone (kudos for including it) or Cheez Whiz. Cheez Whiz makes an excellent sauce on its own, but if you want that stringiness you spoke of (which I rather enjoy), then the combination works quit well to make a sauce that provides an amazing flavor with the creaminess and stretchiness you crave AND it stays true to cheesesteak tradition. As for the ratio of cheeses, the person preparing it can tailor it to their taste; if they like a sharper flavor, then increase the percentage of Wiz, if they like it creamier and/or stretchier, increase the percentage of provy. You don't even need Half & Half or cream as a base (although you can still use it if you want) because Whiz will liquify quite nicely over medium heat without burning, then just melt in the provy and you're golden! Finally, regarding the veggies, for people with allergies (like me) substitutions are acceptable. I have a very strong anaphylactic reaction to onions of any kind, so I will substitute mushrooms and it's delicious! They could also be used WITH the onion in place of the peppers if you can't eat those. If you want a little kick to your cheesesteak, use jalapeno instead of bell peppers (I generally do). If you have a high tolerance for spiciness and you want a lot of heat, ghost peppers with their natural underlying smoky flavor are quite delicious on a cheesesteak if you can find them or grow them. In short, this recipe has a lot of potential (enough that I added it to my "Good Recipes" playlist), but needs a little tweaking, as well as tailoring to tastes/allergies to be perfect!
Outside of not removing the fat and spraying a horrendous amount of duck fat on everything this looked good. Next time try removing all the fats and make it edible
I’m going to have to quit watching your videos right before I go to bed. Now I have the urge to go to the kitchen and make something to eat because I’m hungry.
I need some spray duck fat… didn’t even know that existed!! And that electric grinder with pods? Dafuq.. feel like I don’t even know what a knife is right now
Gotta love it! www.atbbq.com/sauces-and-rubs/sauces/cooking-oils-fats/cornhusker-kitchen-duck-fat-cooking-spray.html www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
Glad you found us! The Finamill really is a great tool. Look forward to hearing how your cooks good. Stay tuned, lots of great recipes on the way in 2023!
I would have used a sludge hammer to grind my spice’s talk about gadgets 🤔 but I love the Philly cheese spread I would probably have to make a lot for my football 🏈 party any alternative meat 🥩 I could use?? Thanks Chef Tom 👍🏾✌🏾🙏🏾
After butchering professionally, cooking at an open pit steak house and running French Tibetan and American food fine dining restaurant I have started peppering my steak after my cook. I salt only before sear. I find the pepper scorched under the sear heat and I got a better tasting steak by seasoning right after grill but before resting it to let that flavor sink in. Maybe a comparison video of peppering before or after grilling your steak? This queso is a definite try for me. Looks so good!
Hello Jason, sorry about that, here is the link - www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html. Really great product BTW, we have one at home + 4 pods. Thanks for watching!
You have just reached the top of the mountain, Good Sir. I am not sure you will ever be able to best this recipe. I will however enjoy watching you try while eating this dish of the Gods!
I've said it 100x before... but I'll say it again!!! Everything this dude does is perfection 🥰. There may be some 0.1 criticisms etc. But this guy takes French technique, coupled with perfect balance of flavors, and adds potential MICHELIN STAR flare... NTM on a back yard kitchen! He is EASILY one of the top 3 chefs on YT. Only other comparable chefs are- "ThisDudeCanCook" and "Not Another Cooking Show." Technique and balance are everything in the cooking world... yet he achieves it EVERY TIME! FML FLAWLESS 🙄
First video I have not liked in a long time. This is just another "meat and cheese" USA thingy done for the 1000th slightly different way. I am from the UK so pardon saying that More fish, more lamb? Sadly neglected both. We lost our Monarch today so I am in a sad mood. Apologies....
Very sorry for your loss 😓 We appreciate your input! Football kicked off this week in the US so we are trying to give some game-time recipe ideas. Thanks for watching!
Leave it to Chef Tom to somehow improve both queso and cheesesteaks 😋
"any random weekday where you feel like eating queso". Chef Tom gets me
It looks amazing.. I can almost smell and taste it all the way over in Denmark..
Thanks for the recipe guys. Just in time for me to watch my Giants lose🥲
I love this recipe! Literally changing the game! Also I'd love to see a Memphis rib recipe sometime! I don't think I've ever seen one on this channel!
Anyone else notice that everything on this channel is Flippin out of this world !!
Hold on just a quick moment and rewind. Is that an electric spice grinder, where you can “mix your own whole spice blend” then grind it fresh? Mind blown.
😎😎😎😎 Yup. www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
Same lol. Never seen that before. Game changer!
From a Brit.... Wooster Sauce 😉 Great cook, defo doing this one! Thank you x
that looked Amazing! and super simple to make too! I may want to try it sometime. bee a Ito love my skill level, but this makes a great step by step so it shouldn't;t be too difficult eh.
Mother of God, you madman, that looks absolutely amazing.
Just made this for the tailgate we’re having tomorrow for Birds and cowboys!! Super excited to share it with everyone, thanks for sharing this with us! Go birds 🦅!!
From an old Philly boy who has a lifelong love of cheesesteaks, I definitely understand the significant increase in the percentage of cheese since this is being used as a dip, but your meat to veggie ratio is way off Cheesesteak should have twice as much meat as it does veggies; with more veggies it will overpower the meat, and with less veggies you can't even taste them (unless you're using especially flavorful veggies). Also, I balk a little at the use of American cheese in the sauce. The traditional cheeses for a cheesesteak are either provolone (kudos for including it) or Cheez Whiz. Cheez Whiz makes an excellent sauce on its own, but if you want that stringiness you spoke of (which I rather enjoy), then the combination works quit well to make a sauce that provides an amazing flavor with the creaminess and stretchiness you crave AND it stays true to cheesesteak tradition. As for the ratio of cheeses, the person preparing it can tailor it to their taste; if they like a sharper flavor, then increase the percentage of Wiz, if they like it creamier and/or stretchier, increase the percentage of provy. You don't even need Half & Half or cream as a base (although you can still use it if you want) because Whiz will liquify quite nicely over medium heat without burning, then just melt in the provy and you're golden! Finally, regarding the veggies, for people with allergies (like me) substitutions are acceptable. I have a very strong anaphylactic reaction to onions of any kind, so I will substitute mushrooms and it's delicious! They could also be used WITH the onion in place of the peppers if you can't eat those. If you want a little kick to your cheesesteak, use jalapeno instead of bell peppers (I generally do). If you have a high tolerance for spiciness and you want a lot of heat, ghost peppers with their natural underlying smoky flavor are quite delicious on a cheesesteak if you can find them or grow them. In short, this recipe has a lot of potential (enough that I added it to my "Good Recipes" playlist), but needs a little tweaking, as well as tailoring to tastes/allergies to be perfect!
sandwich guts dip, perfect for Halloween and football
Outside of not removing the fat and spraying a horrendous amount of duck fat on everything this looked good.
Next time try removing all the fats and make it edible
I’m going to have to quit watching your videos right before I go to bed. Now I have the urge to go to the kitchen and make something to eat because I’m hungry.
9.5/10 would have loved some smoked gouda in there, but great cook as always!
Chef, if I keep watching your videos I'm going to need to go on a diet!!!!!!!!!
I kinda want to see a 2am infomercial for "Duck Fat In A Spray Can!!"
Philly cheese anything without mushrooms makes me want to choose violence...lol
Is there a suitable substitute for the white American? We learned the hard way that our son is allergic to all the casein in it.
Damn Tom, I mean, not even ........... it's called, MONEY
I'm making this for the great race Bathurst in Australia tom mad snack though the day
Philly Cheese Steaks are just ribeyes on a hoagie with cheese wiz. This is way better.
Wow. Looked so good lol 🤤 trying this one very soon!!
Dang I need to try this for real! 🔥🔥
That’s just all kinds of wrong!
What is the spice grinder?
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
I need some spray duck fat… didn’t even know that existed!! And that electric grinder with pods? Dafuq.. feel like I don’t even know what a knife is right now
Gotta love it!
www.atbbq.com/sauces-and-rubs/sauces/cooking-oils-fats/cornhusker-kitchen-duck-fat-cooking-spray.html
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
First time looking at your channel. that Finamill is really cool; I will be ordering one! And of course, will be doing this recipe!
Glad you found us! The Finamill really is a great tool. Look forward to hearing how your cooks good. Stay tuned, lots of great recipes on the way in 2023!
🤤🤤🤤🤤🤤🤤🤤
I'm Canadian, whats the equivalent of white American cheese?? We don't have anything called that
monterey jack or provolone
This is my love language!! yuuuuuuummmmm!!!!!
Oh my gosh that looks amazing. I’m for sure making that for the Super Bowl.
Your friends and family are going to love you! Thanks for the great compliment and thanks for watching!
I would have used a sludge hammer to grind my spice’s talk about gadgets 🤔 but I love the Philly cheese spread I would probably have to make a lot for my football 🏈 party any alternative meat 🥩 I could use?? Thanks Chef Tom 👍🏾✌🏾🙏🏾
Trying this this weekend for sure!! Yum!
Thanks for watching!
This is genius! And that salt/pepper/seasoning mill is awesome!!
It’s a joke just as the guy
20 seconds of talk I'm in
Worcestershire = wu stuh shuh
The rce is silent
Who is this guy? I need this in my life!
After butchering professionally, cooking at an open pit steak house and running French Tibetan and American food fine dining restaurant I have started peppering my steak after my cook.
I salt only before sear.
I find the pepper scorched under the sear heat and I got a better tasting steak by seasoning right after grill but before resting it to let that flavor sink in.
Maybe a comparison video of peppering before or after grilling your steak?
This queso is a definite try for me.
Looks so good!
Made this recipe this past weekend, was easy and absolutely amazing!
That's awesome!
Me as someone who lives in germany is always fascinated when it comes to "spraying Duckfat" on something 😍
I know you have a cheesesteak pinwheel recipe, but would love to see some alternative pinwheel recipes, maybe a video with 3 variations of pinwheels?
If any single ingredient is as hotly debated as beans in chili, it's gotta be peppers in a Cheesesteak. 🤣
This looks fantastic!
Random suggested video for me. Immediate subscribe 5 seconds into the video.
Thanks for watching and glad you're here!
Making this tomorrow. Hope adding some leftover brisket will still make it good.
Well that is definitely a new twist on cheesesteak or is it a new twist on Queso?, doesn't matter either way it looks great!
Thanks for watching!
A pure game changer! 🔥🔥🔥… great content…
Thanks for watching!
What kind of a knife do you use? This looks awesome!!! Gonna make it this weekend!!! Thank you!!
Another Homerun, brother. Bless your cheesy heart. Let's Go Jets!
Thanks for watching!
Well... you already know what I'm gonna say, Put it in a taco :)
What is that spice grinder called? Need that in my toolbox.
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
I havent even watched this yet, but made it a favorite on YT! I know its going to be fire
Now this is what im talking about!!!! Right on time for football season!!
As a guy who uses way more ground pepper than the average person. I need one of those grinders!
Oh man this looks amazing
Where did you get that griddle, the one I use on my Napoleon has little holes at the end and doesnt seem as deep as yours
please can you send a link for that grinder. that thing is amazing
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
The obligatory head shake after the initial taste test lets us know it is amazing.
Making this tonight 🎉
Is that a KAN? Team KAN!
Nice twist so yummy
Great recipe. Need to make this for football!
Where is this grinder? Not on the links to buy?
Hello Jason, sorry about that, here is the link - www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html. Really great product BTW, we have one at home + 4 pods. Thanks for watching!
Traditional Philly cheesesteaks don't come with bell pepper!
Add/drop your favorite ingredients, Hoss.
@@muddpuppy300 not the point I'm making.
Oh good Lord....🤤
RIGHTEOUS !
That right there looks incredible....
You have just reached the top of the mountain, Good Sir. I am not sure you will ever be able to best this recipe. I will however enjoy watching you try while eating this dish of the Gods!
Thanks for watching!
I’m definitely going to make this!
Yes lawd!!!!!
Touchdown!!
No wiz?
Thank you for doing food justice!
Where can one get that electric spice grinder
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
Queso dip is good anytime, for sure. That looks so good. Cheers! 👍👍✌️
Thanks for watching!
Classic!
Making simple recipes interesting
Looks amazing ... as always!
I need that grinder.
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
Love it!
Keep waiting for a new video each day!
Thanks for watching! New recipes drop every Tuesday and Friday!
That is a work of art.
What is that mill?
www.atbbq.com/accessories/housewares/salt-and-pepper-mills-spice-grinders/finamill-grinder-pepper-mill-and-spice-grinder.html
looks delicious
Looks great !
As a Philly boy, originally, peppers usually not in the mix... but another great cook sir! I'll have to try this one
I've said it 100x before... but I'll say it again!!! Everything this dude does is perfection 🥰. There may be some 0.1 criticisms etc. But this guy takes French technique, coupled with perfect balance of flavors, and adds potential MICHELIN STAR flare... NTM on a back yard kitchen!
He is EASILY one of the top 3 chefs on YT. Only other comparable chefs are- "ThisDudeCanCook" and "Not Another Cooking Show."
Technique and balance are everything in the cooking world... yet he achieves it EVERY TIME! FML FLAWLESS 🙄
NTM the joy of the taste isn't fake... which is what MOST UA-camrs DO! There is NO DOUBT what he does is FIRE
:heavy breathing:
First video I have not liked in a long time.
This is just another "meat and cheese" USA thingy done for the 1000th slightly different way. I am from the UK so pardon saying that
More fish, more lamb?
Sadly neglected both.
We lost our Monarch today so I am in a sad mood. Apologies....
Very sorry for your loss 😓 We appreciate your input! Football kicked off this week in the US so we are trying to give some game-time recipe ideas. Thanks for watching!