It’s time to take a trip up to the Northeast with this Authentic Philly cheesesteak smothered in caramelized onions and served up in …
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The Best Philly Cheesesteak Recipe
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Why do people always need to try and make it “special”, that’s not what you would get in here in Philly and it’s never going to be close as good as a steak shop and there is an actual reason. You can’t cut a steak like that, when a steak shop does it they take a rib roast and slice it, so you basically making very thin steaks. That’s how you get the tenderness and flavor.
While I have no problem with the handmade cheese sauce, the fact that you showed aerosol cheese in the beginning is very irritating because real cheese steaks do not use an aerosol cheese. They use cheese whiz, which is very specific. That’s why if you go to Philly and want a cheesesteak with cheese,whiz and onions you say “whiz wit”. I can understand using the cheese you made yourself and I’m perfectly fine with that, but you’re giving the impression that they’re putting that fake aerosol cheese on sandwiches which is not true.
And then the fact that you took everything off the grill and assembled it away from the grill is very un authentic. You mix the onions and the steak together on the grill and then you form the steak and onions into a shape resembling the same size and shape as the bun While it’s open. You put the cheese on top of the steak and onions if you’re doing provolone or white American and let it melt for a bit. Once it’s melted, you put the roll on top of the cheese and then use your spatula to pick it all up. Flip it over and then you close the roll. If you’re going with cheese whiz, then you spread it on the bun itself like a condiment, put the bun on top and then pick it all up, flip it over and then you put more of the wiz on top of it before you close it. As far as I’m concerned, all you’ve done here is Make a steak sandwich with cheese.
Pro tip, before you slice your ribeye, put it in the freezer for at least 30 minutes, but no longer than an hour. It’ll be a lot easier to slice.
Thanks!
This is great!! The cheese sauce looks Amazing…..but what about a recipe for the bun????? I can't access a decent bun…Should i use Ciabatta?? Thanks!
Hey chef I don't know if you hurd of the Detroit style stake stake sandwich from Detroit 75 kitchen would you think you could do that here or no?
The cheese-wiz vs real cheese is, in Philly, a divide greater than Catholic vs Protestant in Northern Ireland. I know this because my ex- was from Philly. You receipe looks great, thanks for the video.
The real thing?
Nice job!
Looks great and I am going to try it. But I have a little pet peeve. When you made the cheese sauce and used a spoon to show the consistency, the initial sauce was a tiny bit runny. Then when you put on the cheese sauce on the sandwich the consistency of the cheese sauce miraculously become much thicker and what looked like, a much better consistency. What gives?
Sautéed peppercinis and mushrooms go well also, I prefer a vinaigrette but this is cooking there is no right or wrong!
I wanna try this but smoke the cheddar first. 🤤
Dude, I can’t believe you are selling omeprazole, you say quickly it is a 14 day course, but people will not catch that, you make it sound harmless to help after spicy meals. People should not be just self medicating with this and should take it under the supervision of a doctor if they have acid reflux. This cannot be taken over a prolonged period of time, there are many side effects.
The whiz we use isn't from a can man. Just go buy the jarred stuff and try it and then you'll understand. Also Kraft singles isnt American cheese. We are talking about cheese from the deli.
So good!! It's a definite repeater. Made it last night.
You should just mix the Omeprazole into the sauce
Chef! Which bread is used for steak??
Chef I add a bit of fresh sweet pepper. Maravillos!
It turned out great!!
Bruh! My dude! 😎 🤌🤌🤌
https://youtu.be/zaKX2915USQ
Great recipe and easy to make, thank you sir!
too much to do Chef u lost me at dry mustard I'm going to homecooks vid great vid though you are doing food network style of cooking I don't watch any of the show you sure have a great commentating voice
Making it soon !
Love everything!
I love it
I am 67 and grew up in an Italian family. I have eaten MANY cheesesteaks. They (Pat's) did not start the Cheeze whiz thing until the 70"s. Growing up the choices were american or provolone. Whiz is disgusting. Thanks for the recipe, I will stick with provolone, mushrooms and onions.
I appreciate ALL your videos. Well produced, efficient, and delicious results! I’ve never made a Philly Cheese, but this looks so simple and delicious, just like all your other vids. Dinner tonight! Love that flat cooking surface! BTW, I don’t suffer from acid reflux, but my dog does! He gets a half pill of omeprazole twice a day with his meals. (Prescribed by his vet.)
Just made this and shared them with my wife. We were blown away! Thanks!
You did a great job, I tried your recipe and I promise you ,yours was better then Jerseys Mike's, I had a taste for a Philly cheese steak, so I bought a 12 inch a Jersey Mike's they use too Much jalapeños peppers in their, and it gave me a burning ❤, got bless you and Thank you very much 😊
hello，Whats American cheese？THANKS。
So good and healthy got to have here is to good eating thanks philly really appreciate you take care. Joe
I make this all the time an I season it with minors aujus prep. It gives it an really nice beef flavor
Truly amazing food 😍
I’m about to use the cheese sauce for a Mac n cheese dish! 🤔