The Secret To REAL Cheesesteaks At Home (2 Ways)
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- Опубліковано 1 бер 2022
- These are the secrets to how to make perfect Philly cheesesteaks at home. One cheesesteak whiz wit and one my one.
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A mandolin....THIS MAN IS A GENIUS! I have been struggling to figure out a good way to thinly cut meat without a deli slicer for years!
One of the biggest ‘why didn’t I think of that’ moments ever
Mandolin is love, Mandolin is life. First time ever I actually feel proud coming up with something myself on this channel!
Indeed. Bulgogi, here I come
LOL And here I just semi froze my meat to cut thinly for bulgogi :P
DUDEEEEE - You beat me to the comment.
I would always slightly freeze like he suggested and make sure to sharpen my knife....
I have a nice mandolin... How the hell did I not think of that?
I normally avoid videos like this, but I’m glad I watched. My family had a cheesesteak shop in south Philly for 30 years. You fricken nailed it bro, the beef tallow to add that flavor from the grill people would miss otherwise is genius. You grabbed all the right tools, used the right bread. Prepared it all exactly how I seen it done all my life. I’ve seen people try to make their version of a “philly” and I cringe, but you nailed the process. Hats off you you sir great research and results.👍🏼
Yes he did nail it.
I get fake philly down here in Oklahoma
ετσιιι
This cheesesteak is garbage
@@DamnHeim how would you know, did you make it? Did you taste it?
@@DamnHeim Garbage? You must eat candy all day or something. That thing looks amazing.
The fact he tells us everything, every detail, WE know that his heart is really into it. Love it man!!! Keep it up!!! I'll share this channel to my friends!!!
Yeah but nigga talks too much.. It's a Philly cheesesteak c'mon, you should focus
YES! I appreciate how he stays focused on what s important , on topic .
Not every detail. Would be great to know the exact bread he used.. Couldn't find his recipes either. NEXT
Dude, you were born to pass on knowledge. You literally present the process from perspective of virtually every listener. Wow.
Using a mandolin to cut ribeye for a Philly Cheesesteak is pure genius.
Thank you In advance for the 10lbs I’m about to gain.
Your Philly Cheese looks incredible.
Ha ha ha… me too.
Same here
Love how you went so deep into all of the utensils for making the philly cheesesteak. It really is more about the technique than the simple ingredients.
I have been looking at Philly Cheesesteak videos for a long time, this is the BEST so far. He knows his stuff, he keeps it simple, he is enthusiastic, passionate and also brave enough to experiment and add his own ingredients.
Bravo my brother you outdone it... I've been looking for something like this... I use to buy from other stores then they move I was frastrated 🤔but today I found you!!! Thank you bro... From south Africa❤️
Cheese steaks are super stupidly easy once you figure out some of the details. Most difficult part is finding the right rolls but once you find your source, it’s smooth sailing
I’m from Philly and have lived there for 30 years and I have to say this was SPOT ON! this guy is the real deal.
I'm straight up addicted to food shows on youtube and I've seen all the major channels you can think of try the Philly and you have easily done the best.
As far as cheesesteak recipes on UA-cam go, this is S tier. 10/10
For real you are just so good at explaining this stuff. Just how you explain the point of each utensil and ingredient helps so much. And it’s so satisfying to watch too. Keep up the good work!
You took the words right out of my mouth I could not agree more..👏🤍😊
I made this today with mediocre packaged hoagie rolls and pre-shaved meat and it was still amazing. Never going back to my old cheese steaks. Thank you and keep up the good work!
you buggin, authentic Phillies are made with American cheese, nobody buys steaks with cheese wiz unless your a tourist...
@@alphonsowashington4934 facts
@@alphonsowashington4934 you buggin
@@rebeccastaab4640 naw you buggin, nobody in Philly eats these kind of cheesesteaks but white folks, and many of them wont either. Looks good but its NOT an authentic Philly.
@@alphonsowashington4934 lol. Yeah, nobody in the world outside of the wonderful city of Philadelphia, could possibly make a good one right?! Oh and if the cook is white, it must be worst...because skin color has EVERYTHING to do with how good of a cook you can be,what dishes you can make well, and how it tastes...🙄🙄🙄
I really like how you pay attention to the details to all the different components from the broccoli, to the cheese consistency, the bread crunch etc. Thanks for sharing!!
Tip: If you have a local butcher, talk to them a day or two before you want to make a cheesesteak and they might be willing to do the slicing for you. I've done this a few times with a few different butchers, they were always willing to use their professional-grade meat slicer to thinly slice some ribeye for me. No mandolin needed and no personal risk. (consider tossing them a tip)
You want to give them at least 24 hours notice so that they can pick a convenient time to slice the meat. Cleaning a slicer is a pain in the ass, so they'll want to pick a time when it's not going to make a bunch of extra work for them (beyond slicing the meat).
100p. This is the way. No hassle, better quality, and it’s typically no more expensive. The extra time is needed to freeze the ribeye to slice it super thin.
I worked in the meat department of a Kroger store, and did this quite a bit for customers. The firmness of the beef will definitely dictate how thin it can be sliced. On average, I was able to get somewhere around 1/16" thick before it would just come out like a crumbly mess (probably a non-issue for cheesesteaks). We rarely had anyone request in advance, so just bringing a roast or a steak from the meat case and asking for it to be sliced was pretty common. The only time it was a pain was when someone would bring something up just before closing, and we had already cleaned all the equipment for the night. If you bring something up before 7pm, you should be fine.
Umm they will slice it at the counter. U don't have to call ahead.
I grew up in Philadelphia in the 60s and 70s and when I was a kid my Dad took me all over the Philadelphia area and some parts of NJ to get a cheesesteak. He loved them and that's how i got to love them to. He also was teaching me how to make them when I was 9 years old. Fun times! Thanks Dad!
Pure brilliance! So glad you are here and thank you much for all you do
Philly native here, bro every step of the original was spot on and I'd honestly be down to try to broccoli version too! This is really one of the only vids I've seen that really went in depth to the technique that the main name shops do and mad respect to you as always
edit: ps I also usually get my cheesesteak with provolone, wiz a close second
So provolone, and no wiz?
@@jedbowtell6844 depends on my mood tbh, wouldnt do 2 cheeses on 1 though.
Well said I completely agree looks better than some of the places I've seen Pat's, Jim's, Geno's, Packer Ave, Luke's, Joe's steak/shop, Currys, Dalessandro's Steaks, & many, many more places...
It really depends on the person, what kind of steak mood they're in like regular to sirloin, eating in or out, and how far your willing to wanna go for that steak mood...🤷♀️
I don’t know anyone who actually puts Whiz on a steak and I’m Philly born and bred. American or provolone is what everyone but the tourists get…
DiNics has the broccoli and prov. Great combo!
this has to be the most gorgeous and well done cheesesteak ive seen amongst youtube. 10/10.
Thanks so much for this! My family always liked our homemade cheesesteak sandwiches but using your tips has made them phenomenal. We'll always make them this way from now on.
I own 6 Cheesesteak Shops and I love this guy's passion! Tell em the Truth!!!!
OMG!!! Freeze the ribeye. Thank you. This is real. Done it this way and it works.
Wow man, this video is just what I needed. Been watching you for a bit now and I love how confident you get on camera as time goes by. Keep up the amazing work Steve!
The caramelized meat and onions had me drooling. Spot on cheese steak .
I made this the other night and it was so good!!
Had left over shaved steak and veggies so I made some Philly fries with the leftovers and added some NM green chile and some mushrooms in and it was 😋
Definitely adding this recipe into the ones I already love making from you.
You nailed it! It is rare to see good cheesesteaks on UA-cam. Its even rarer to see someone call it a "Philly" and actually live up to the name.
I mean... an authentic Philly cheesesteak is just steak, onions, and cheese on a hoagie. It's not exactly the most complex thing to make.
Once you call it a Philly, it's no longer a real cheesesteak
Nailed it? This isn’t a cheesesteak at all lmfao. Also not one person in Philadelphia has ever called a cheese steak a “Philly”. You sound like a huge clown.
Yes, THANK YOU- from south Jersey just over the deleware from Philly and I cringe so hard when anyone adds peppers and calls it a “Philly” 🤦🏼♀️ Almost as bad as calling Rita’s water ice a snow cone
@@franksindoneii5410 fuckin hell as if you’re that triggered over a sandwich
I gotta say, I love everything you do in your videos from the angles you have the camera to the stories and everythjng in between please don’t ever change. It makes me feel like I’m sitting at the table just listening to you describe the meal your about to make it’s perfect. Have a good day and thanks for making my day just a little bit better with your video :)
One of if not the best instructional cooking videos I've seen. Plus, cheesesteak two days in a row, I'm down for that!
You're one of the best in here bro, hitting at the heart of these recipes.
Those sandwiches look so good. Everything you do is perfection.
Honestly, the freezer trick is gold. I discovered it about a couple of months ago. Its been a life saver. Especially if you're not going out for groceries regularly yourself and want them fresh..
funny we used to order our bread from philly for our cheesesteaks here in a vegas restaurant n they would come frozen n that's where I learned the trick.
Bread and beef can go in the freezer 💯
Don’t ever freeze pork though naaaah
@@xSCHEF Bacon too? I'm the only one that eats it at home and get it 4 pound at Costco < $20. Put 3 in the freezer. Tastes good to me. . .
This sammich is making me hungry!
Mexican or Asian market will have it chopped up just like you liked and cheap used to buy it for like 2 bucks a pound call taco meat at a Carniceria
There are a lot of great cooks on UA-cam but I have never seen anyone explain their process as well as this one. Excellent, excellent job here and in the other videos I've been binge watching.
All these tips here and there, there just priceless! Thanks for another great tutorial, much love!!
I am from the South and we are proud of our regional cuisine. We make things a little different down South, ya know?
So it makes me happy to see comments from those from Philly, who are used to iconic cheese steaks, showing this man some love and appreciation.
I love U.S. regional specialty foods. If you are known for certain foods be loud and proud. America has the best foods and I have been everywhere and not many countries have our diversity. ❤
Food in the us is 99% processed shit. Im not talking about the recipes and american cuisine overall. I love us recipes.bit the best food in the world? Nah.
Just as someone keeping it real the guy who replied to you is mostly correct a lot of true American food is processed and unhealthy. Yes American does have some foods and recipes that were started here in America and are iconic but the true reason why there’s some much food diversity is because America is a melting pot of so many different people and cultures which are bringing over their traditions and recipes from their country so most of it isn’t even American…the true credit belongs to the original culture even if America has made its own versions of said food or recipes.
Of all the cheesesteak videos I see on youtube, the first cheesesteak really pinpoints exactly what a philly cheesesteak is like. Incredible vids man, keep it up.
You definitely earned a sub, this is the most authentic video on YT on how to make this classic.
I am from south Jersey/Philly area, and I can say this man gets it. That's as authentic as can be.
My grocery store has started carrying frozen "hotpot beef", which is just thinly sliced ribeye, so I'm gonna be giving this a try for sure.
You always have great tips that I’ve never seen anywhere else like toasting bread whole (unsliced) so you get a just baked taste and consistency. Love that idea!
You've become my favorite chef on UA-cam. You have so much knowledge bro
Excellent video, quick , explained well with out any “technical” terms I had to look up. Love the simplicity and user friendly directions. Bon appetite
THAT is a cheesesteak! The first one he made looked amazing! The only thing I might do differently, is add jalapeños to mine. I love pickled jalapeños chopped up really fine with the onions. The technique is really impressive. This video will save me time on my phillys, awesome job!
Please please please, I’ve been waiting for someone to make a pizza cheese steak video. I lived near Philly for 2 years and the thing I still want every once in a while is a pizza steak sandwich.
I dice pepperoni up and get them crispy and let the tomato sauce cook a little on the griddle. That and some provolone was my favorite variation on a cheese steak and no one has made one on UA-cam.
omg the pizza place I worked at as a teen advertised our pizza cheese steak as a "New York Philly" They used a mildly spicy pepperoni and make their own pizza sauce and oh my god it was to die for. I always got mine on French fries instead of on a roll and I always got their fresh mozzarella.
Dang! The level of explanation and show & tell by this guy is on point! I wish every cook on UA-cam was like him! Good stuff boss!
Wow. That looks incredible. Definitely trying this out. The mandolin is genius.
Looks amazing and surprisingly easy. Gonna give it a whirl. 🤙🏼
Great job! I’m from Philly and have a restaurant. We love the spackle knife to chip the steak 😊
I’m addicted to your channel! Thank you
when i’m feeling depressed this show really makes me feel good. shoutout to the food freak, you are a good man
You've made the best cheesesteaks ever. I love that you make the version that YOU like as well ( hopefully inspiring people to learn cooking skills AND know to lean towards their own taste preferences and experiences) . The cheesesteak is such a touchy subject for me . Over the decades , I've seen sub shops go from chopping meat to achieve what you have done here , to unfortunately,taking meat ( fresh and frozen) and chop it for the purpose of quick cooking, but , they chopped WAY too much and the meat had been devolved into tiny shreds of nothingness. In a typical get em in and get em out sub shop, they're NOT seasoning properly as they go ( at best they'll salt and pepper after) slap cheese on top flip and now you have a mainly flavorless disintegrated waste of a sandwich. I hope some sandwich shops watch this video so they can remember what they're actually attempting to achieve. Needless to say , I stopped going to subshops to buy cheesesteaks years ago, but I have been known to buy " Hate less cook more " Hoodies online. I only buy what I believe in . Kudos. "Happy cooking". ( quoted from my other favorite chef)
Great job...
From Philly. Had my own shop down in Charleston for 14yrs they look real good.
That first cheesesteak is exactly how I would make it. Perfect in every way. 👏🏻 😋
Love the Vibes of this channel
I’m from an hour west outside philly and that first one was done exactly the way it should be done at home and he definitely is right about the flat top being better but he could not have done better
The second one dose look good too
Berks county?
@@ethancarpenter767 bucks
Just started watching your videos this past month, from Philly, and of course you do this jawn soon as I’m a fan. Papi store certified, got the most official looking cheesesteak for a UA-cam cooking channel.
Those sandwiches look nothing short of incredible…I’m going to have to try these this weekend. I’ve done several of your dishes in the past and never been disappointed…they always surpass my expectations!
Amazing homemade cheese whiz and recipe tips, thank you! 😍
As a Philly native, that whiz wit was spot on dude. Easily the best vid I've seen for the classic
You really do need cream to make the cheese sauce, if you use only milk, the sauce will break unless you make a roux first then add the milk. I agree with you on the choice of ribeye for the Philly, thinly sliced shortrib would be really good too.
The reason he doesn't need to make roux is the Velveeta "cheese." It has starches in it already so it emulsifies the sauce.
Hands down, THE BEST DIY CHEESESTEAK VIDEO. BAR NONE!
Thank you for sharing the secret of the cheesesteaks. Mouth watering.
This is absolutely genius never would've thought of using a mandolin to slice meat... Damn!👏🏾👏🏾👏🏾
If you get a good one, it will have different cutters so it will dice the onion
These look great! Other nice add-ons are portobello mushrooms and green bellpeppers. The one with the broccolini reminds me of an almost vegetarian version that my friend and I used to make, which did replace the steak with the portobello. From there, I built up to include both steak and mushrooms cause some friends wanted to include both. I like the sandwiches either way, myself, but I now have to put them in a tortilla as a wrap for me because I have an allergy to yeast (which sucks when you really want bread and a sandwich!). Thank you for giving me more inspiration!
Mate that is the best sandwich I have ever seen . BIG THANK YOU
Couldn’t even watch this at the moment and I still clicked it and let it play !! 🙌🏾🙌🏾🙌🏾🙌🏾
Great tips. Meat and bread are the most important (just like Banh Mi). I never got it wit whiz and prefer the provolone but really....you can do anything with them that you like. Even around Philly they added mushrooms, wow those are so good.
thank you! people are so weird when it comes to adding mushrooms or anything other than fried (grilled) onions to a authentic cheesesteak down in Philly. a really good steak can usually hold its own with just 4 simple ingredients over here: fresh roll, either american or provolone (I'm a wiz guy so I'm biased there), flavorful meat and fried onions. personally, I add mushrooms and either bacon or pepperoni because I like to customize my way (and bacon makes everything better)
@@GodsGift2Gaming I like getting a steak and cheese with bacon and put a little ketchup on it
You did everything perfectly. One thing I like to do at home to replicate that restaurant sandwich feel is I do not toast the roll. I simply add the meat to the untoasted bun and then wrap it in tin foil for 3-5 minutes, this allows the bun to steam from the heat of the steak and it also helps press everything together so the sandwich doesn't fall apart. If you're super impatient toasting the bun is good too tho
Oh yeah and also, don't shy away from Chicken Cheesesteaks either. Every cheesesteak restaurant in Philly also has chicken versions, they're just as good.
@@thomaspatrickparker6648 That sounds digusting.
This is definitely one of the best cooking shows on UA-cam! 😃
love your recipes. Thanks for the good content as always
The UNESCO must consider to protect the legacy of this sandwich
Cheers from San Diego California
Looks delish! I couldn't help but wonder how that cheese sauce would work in a mac & cheese which led to thinking of maybe adding in some of that meat mixture to make a Philly Cheese Steak Macaroni casserole.
That's a brilliant idea! Going to try to use this with mac & cheese😍
I make a nearly identical cheese sauce for my Mac and cheese all the time, and it's fantastic. You can also use whatever cheese you want plus like a tsp of sodium citrate - which is an emulsifier that American/velveeta/kraft singles are full of. It'll make whatever cheese very melty, much better than a roux based sauce. Even hard cheeses can be made saucy, but they tend to end up really salty.
A friend of mine taught me to ask for all the "cheese ends" at ur local grocery store deli department. It does wonders on the cost !!!! And creates such a great flavor
From the ingredients to the final Cheesesteak...most delicious Cheesesteak I've seen and I will totally gonna make it (almost) exactly that way. Right on!
Well done. Looks amazing and thanks for the step by step. Just got a flat top and will be making these very soon
My mandolin, which I think is Pampered Chef, has these hook things on the far end that allow you to secure it in place on the edge of a large bowl. Way less work and safer.
This is a mandolin - You will need a good one - This is a good one - * Pulls out teleshopping-esque plastic "Japanese" doohickey * - Ok now we're ready to start
Oh hush. It worked didn't it?
Another awesome recipe! Made one today and it was incredible!
Bro, I've watched pretty much all the main food peeps on YT make cheesesteak, and this? This has to be king.
You should look into sodium citrate for making creamy cheeze products that are 100% customizable. I actually used Gavin Webber's recipe for sodium citrate made with citric acid and baking soda. There are way more applications for citric acid than just plain sodium citrate.
I made a cheeze sauce that would be perfect for this. Two bottles of Blue Moon beer, 750g of sharp cheddar, parm and Oaxaca cheeses. 36g of the sodium citrate in the beer right before it starts to simmer and right before you add the cheese. I also diced and sautéed three poblano peppers. They aren't spicy, but they add a great flavor.
Have u ever seen cheese52s channel ??? She is an awesome cheese maker too. Plus she has an adorable cat named yumyum that plays in the background lol
@Amber Jones
No. I'll check it out though. Thanks.
@@amberjones9520 Thank you for this channel recommendation. Loaded up her mozz video so I have it and her channel name saved for later. Cheers.
Without a large pan, you can use a baking tray. Especially if you can take the handle from a pan which you're throwing away or retiring from cooking duty, and add that handle maybe with some screws to the baking tray, to control the tray. Also, if you want a grill-and-griddle for camping, you can use a metal-cutting circular saw to cut parallel lines in half or a third of the baking tray (making sure to not leave sharp edges, for safety), use a hammer to slightly bend the griddle's end near the holes to hold 1/16 or 1/8 of an inch (1 to 3 mm) of liquid (usually cooking oil), and if you're camping, you can use it upside-down over the coals, if you drill 6-20 holes on the sides/walls of the baking tray to have some airflow, but not too much. If you only need it for grilling, you can even use a pan baking tray which you planned to throw away, after using napkins or paper towels soaked in vinegar or store-bought lemon-juice (which has less smell but is more expensive), letting it rest for 1-2 hours (dripping more vinegar or lemon juice if the paper dries), then using a metal sponge to scratch away all the rust, rinsing it, then washing it with a normal sponge and detergent, then coating it with cheap and even used cooking oil and heating the pan enough for the oil to turn into a glaze (past the smoking point of the oil), until you get 2-3 layers of glaze to protect the metal. If you don't want to cut the metal, you can use a chisel and some metal pieces on the other side to get the baking tray to have waves like a grill pan. You can also use a small branch on a single metal cupcake form to smoke what you're cooking, by splitting the tiny branch, setting it on fire, placing it in the metal cupcake form and placing that inside either the baking tray which you cover with aluminium foil (tinfoil) to hold the smoke, or inside a normal pan, while having the pan or baking tray on high heat to help the branches make more smoke. It's preferable to first dry those tiny branches before using them, like by dry-frying them in the pan or baking tray before lighting the fire, so they get bone-dry. Once bone-dry, you can also add some cooking oil to the branches, to help them burn without stopping.
Wtf
Excellent descriptive video and time well taken to show your craft I loved it want more
Everything is well-explained and justified. I'm making this next weekend.
Cheese whiz with onions, you would order "Whiz-wit", American cheese without onions is "American-witout". You drop the "H" in with. I like brocolirobe and sharp Provolone on my roast pork. Any question about scrapple?
I disagree calling the second one NY style, rabe and garlic with provolone is a South Philly staple usually with roast pork but totally appropriate on a dressed up cheesesteak.
That nitpick aside this is a solid guide. Your level of chop is pretty standard but there are plenty of places that leave the beef in longer strips or some places that hack it into a very fine mince. Points for toasting the roll whole and leaving the crumb soft.
One thing to keep in mind, if you’re wrapping it up to let all the ingredients mingle for a bit all that extra cheese on top gets lost bonded to the paper and not the meat. Put the cheese down on the roll before adding the meat.
Happy Christmas 🎄 We had this for Christmas dinner yesterday! Your cheese sauce is delish. I want to have it on everything now 😊❤️😊
Perfect video. Im left with no questions to ask, Greatly detailed. I’m on it bout to make this thing!
I'm from Philly I live in Philly and personally a cheesesteak is a cheesesteak. I believe you can make a better cheesesteak at home. I've tried just about everything on one . Shrimp. Crab. French fries. Mushrooms. Salmon.
Dudes who get cheesesteaks without cheese wiz can’t be trusted
These videos are elite 💪 I really appreciate the hard work put in your videos.
Looks really good. Videos like this make me happy that I live in Philly!
“Real” cheesesteaks don’t have Whiz on them. Whiz is for tourists to Philly. American and provolone are what real Philadelphians put on a cheesesteak.
Yep. Only disappointing part of the vid.
Provolone seems way more appetizing than wiz anyways
Yes!!!! Don’t give me no cheese whiz on my cheesesteak
The first secret: be from Philly
The second secret? Bullets.
@@doctormidnight 🤣🤣🤣😐😐😐😐😐
Second secret. Pats and genos are hype and not the best
Coming from someone who has never had a good Philly. I did this tonite. Amazing. So good. The cherry peppers were a nice touch.
First UA-cam I’ve ever seen make a legit Philly cheesesteak👏🏽👏🏽👏🏽
First?
No
Cheese wiz is terrible. Real Philly cheese steak lovers put provalone on it. Not wiz
As a native South Philadelphian I can say that cheese wiz does not belong on a cheesesteak. Literally any other cheese is acceptable.
@@johnnycandles8675 I agree. Why would you take an iconic thing like ribeye and put fake crappy cheese on it? To me it's provalone
Love me some whiz. Also, no such thing as a "real Philly cheese steak". It's whatever you want on there.
Wow! Way to pay respects to the original and do your own thing all at the same time. This here is considerate man I tell you all. Without even having tried both, I know which style I would prefer. Hands down one of the best food channels on UA-cam 🔥👏👏👏
1st video I see of your channel but I love it, really good tips and it looks delicious!
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The second one you really got some good caremelization on the meat. Always love the vids. Thank you!!!!
Amazing i really like your technique on a Philly. Steak and cheese
Well Done ! A recipe & technique I can Follow !