PHILLY CHEESESTEAK SANDWICH (Cheese Whiz From Scratch!)
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- Опубликовано: 15 дек 2021
- Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium thefab.co/brianlagerstrom . If ya mix cheese & steak, it’s gonna taste good, but I’m showing you 2 methods to achieve cheesesteak at home. The first is a quicker and easier sandwich that’s heavy on flavor and the second is a fully from scratch version (including homemade cheese wiz!).
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RECIPE (makes 4 sandwiches)
▪1 large white onion, medium diced
▪Neutral oil (canola, grapeseed, avocado, etc)
▪Salt
▪Pepper
▪1kg/2lb Shaved steak (prepackaged/store bought is fine, but for something fancier ask your butcher for shaved dry aged sirloin or ribeye or slice your own at home)
Hoagie rolls (storebought or see recipe/video below)
CHEESE OPTIONS:
▪Easier/quicker version: Thinly sliced provolone and white american “cheese” - 2 slices of each per sandwich
▪From scratch cheese sauce/cheese whiz (recipe below)
Preheat 10” pan (i’m using cast iron) over medium-high. When hot, add a squeeze of oil, followed by onions and a large pinch of salt. Stir to combine and reduce heat to low to cook for 15 minutes. When onions are tender and have taken on some color, they’re done. Set aside onions and wipe out pan.
Run your knife through the steak to break down the slices into smaller pieces. Divide steak into 4 220g/8oz portions
Increase heat under cast iron to high. Add in squeeze of oil and the steak (as many portions as you’d like), flattened and pressed out for max surface area on pan. Topped with a large pinch of salt and pepper. Seer for about 90 seconds. After 90 seconds or when a deep brown has developed on the bottom. Stir the meat to expose more of the surface to the pan. Add about 20g or 2 tbsp of onions and reduce heat to low and continue to cook until beef loses almost all of its pink color, about 60 more seconds.
Before building sandwich, heat hoagie in a 375F/190C oven until warm and toasty.
If using the homemade cheese option, skip ahead to number 2 below.
If using the quick sliced cheese option 1, this is where you’ll add 2 slices of american cheese into the pan with the steak for each portion of steak you’re cooking. Stir to combine and melt into steak. Pull warmed hoagie from oven and layer on 2 slices of provolone per sandwich, top with steak/melty cheese mix, wrap in parchment.
2. If going for the homemade cheese whiz option, start by liberally spreading the cheese sauce on the hoagie, top with a portion of the steak/onion mix and top with another drizzle of cheese sauce. Wrap in parchment and enjoy.
CHEESE SAUCE / HOMEMADE CHEESE WIZ RECIPE
▪220g/8oz extra sharp cheddar (block)
▪10g or 4tsp cornstarch
▪240g or about 1c evaporated milk
Shred cheddar and add to a nonstick pan. Add cornstarch and toss to coat cheese. Add evap milk and heat slowly over low to melt cheese, stirring frequently, for 4-5 mins or until sauce is smooth and creamy.
To reheat cheese sauce or remove any grainy texture, add a bit more evap milk and continue stirring over low. Thanks to Kenji Lopez Alt for this technique and cheese sauce recipe. Check his article here: www.seriouseats.com/cheese-sa...
HOAGIE RECIPE:
Click here for the Hoagie recipe & Italian Beef video: • CHICAGO STYLE ITALIAN ...
(sry, the hoagie recipe wouldn't fit in the description)
🎧MUSIC:
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#cheesesteak #phillycheesesteak #philadelphiacheesesteak
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Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium thefab.co/brianlagerstrom
HOW do you clone those Amoroso rolls? I got very close with a tweaked Cuban bread, but still not great
Sponsorblock. Between you and Ethan it's a must have.
One reason I don't bother with RUclips premium is because people like you are putting adds in your content, not only do we have to put up with them at the start but in the god damn middle as well. It totally ruins the vibe. I hardly watch RUclips now because of all the bloody adds.
Brian .. the first dummy to make cheese whiz from scratch
We was w do
of all the youtube videos about making cheesesteaks i've seen, this is by far the most authentic and most appetizing. too many people try to alter the cheesesteak and make it fancy which completely ruins what it is.
This video is like déjà vu. A friend of mine commented back in October that he had never had a proper cheesesteak and I ended up making him one using your hoagie roll recipe rolled in sesame seeds (I used ribeye, onions and sharp provolone). Your recipes are great and so easy to follow. Keep up the awesome content!
Your best bet if you do it in the future is something lean like top round, then tallow as the cooking fat. Far cheaper than using ribeye and more authenticity flavored.
The fact that your dad drove to Portillos 100 miles out was enough for me to subscribe.
Haha thanks Dad!
This is the world's most perfect drunk food. Unfortunately the suburbs of Chicago don't have a Philly cheesesteak place at all, much less a good one open at 3am. So I will have to try this at home, make a mess of the kitchen, and then get scolded by the wifey.
Maybe get yourself setup before getting buzzed and then later on fire it off?!? 😛😛
@@BrianLagerstromPlus it’s a hell of a lot safer than being out on the streets at 3am in ChiTown
Delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
LOL! I love your dad!
In the '80s, my uncle had a Philly Cheese Steak & Hoagie chain in NYC, called "Philly Mignon", which imported everything from Philly every morning, so this brought back lots of memories! He sold it to a franchiser that turned out to be laundering drug money, so when the buyers got arrested, it didn't turn into the Chick-Fil-A - or the Portillo's - of Philly Cheese Steaks, like it was supposed to do!
You have made the classic Midwestern Steak sandwich with cheese. Only the tourists ask for cheese wiz, is it really cheese no one will say. A Philly cheese steak will be made with thinly shaved ribeye steak, fried onions hot and sweet peppers and provolone or sharp cheddar cheese on a Italian bread roll. Extras may include tomato sauce , mushrooms and garlic. The meat is more finely chopped or ripped with pepper and salt, no red meat should show. Look for any youtube on Angelo's in Philly they make it the best.
RESPECT for keeping it bread/cheese/steak/onion. That is a TRUE cheese steak. The green pepper and mushrooms thing was made up somewhere else but literally no one orders green pepper on cheese steaks in Philly lol
Looks delicious. I love this channel. There's lots of good cooking content on RUclips but this is, in my opinion, the least pretentious, most approachable, down to earth channel out there. Keep up the great work Bri.
You are my absolute favourite cooking channel. Every recipe I've made of yours has turned out great!
I've recently discovered your channel and have been binge watching.
You're content is on point and well presented. Great commentary about what does and doesn't work, good camera angles, brilliant lighting.
This is what RUclips was meant to be.
We used to own a restaurant but sold the business decades ago, keeping the building. After a number of different owners over the years, the last guy failed and walked away, leaving everything behind. Since we still owned the building, we got possession of everything. We sold what we could and kept what we wanted before selling the building to the city (they turned it into a library). So that's how I got a commercial quality meat slicer. And I can confirm, while it slices extremely well, it is still a pain to clean.
the process and tips that you teach on this channel are priceless. Thank you!
I’m at work so I’ll watch this later, but I’ve already added it to my playlist of recipes to make. All of your stuff is so good! Made the Adoo Gobi earlier this week, turned out great!!
Thanks for trying that one! I hope you like this one
There are a LOT of terrible cheese steak recipes out there that just get it wrong. Brian got it right here and as always the video is awesome. Quickly becoming one of our favorites too!
Whats your job man?
This looks so easy! I'm totally trying this one and I'm going for the from scratch version!
Always enjoy watching your videos Brian. Thank you
You nailed it 👏 my go to sandwiches of all times! Thx for sharing ! It was fun and delicious to watch !
Awesome recipe. I was blown away by the homemade cheese sauce. Learned something new again
I gained weight, my BG (noodles glucose) went over 180 and my BP (blood pressure) was raised to 140 over 80 om this, very satisfying, mouth watering, well worth watching, video. Thank You 🤣
fyi, I've had an extremely similar slicer for, not exactly sure, but at least a decade. It looks (and sounds) almost identical except for the blade mounting. It gets used maybe 2-3 times per year. I acquired it to slice homemade corned beef for sandwiches. It still works as expected for an occasional small to moderate project in a home kitchen.
Now my grilling buddies borrow it once or twice a year to slice up pastrami. I'm waiting for the time it gives up the ghost, but it keeps chugging along.
Also, as a Philly guy, I appreciate these recipes as being consistent with how we do it here. Every kitchen has their own routine, and none of these steaks are out of place. I like my rolls not too crusty and without the seeds, but that's not a deal breaker.
Bri - I really love how you incorporated two methods in this video. Some days I want to go fancy schmancy and others I want a quick and tasty meal. I'll probably do a hybrid of the two and make the whiz from scratch!
Just say Brian ong
Meat, cheese, onions and bread. Never a more perfect combination.
I have watched many cooking shows in RUclips and I really think you make it simple enough for an average person to make a great meal.
Love the videos and recipes, Brian! Also love wrapping the sammie with parchment paper. Makes sense!
Omg looks so good😋 these videos always make me so hungry. The presentation is so well put together.
I made this today and it is so good. My husband picked up french bread and not rolls like I asked for but I worked with it.
awesome work Brian!
Ayo you taught me how to make some fire Indian food 🤌🏻
I've seen your take!!! Great sandwich content you had going on!!!
loved your philly steak cheeser experience. All the research and time spent into the history of all the sandwiches, not just one or the other. Also, thank you for teaching me to ferment haha.
Thanks for being here. Love your stuff.
@@BrianLagerstrom have u ever been to New Orleans???? U would Love the FOOD here. We r known for Gumbo, Etoufee and Jambalaya
Philly guy here, I am going to try these recipes because they all look pretty authentic. Not sure about the seeded roll, but there really aren't any rules. We are blessed with many excellent bakeries in the area so finding a suitable roll is no problem. My only question is - no whiz?
Brian thanks for including that cheese recipe, really helpful and used this way :)!
I highly recommend cooking the meet in beef tallow instead of oil. That took my cheesesteaks to the next level
Absolutely
Lard is also a good choice. one would think mixing pork and beef flavors would conflict, but it works great.
Or ghee, the clarified butter also adds so much to this dish for me
@@mattlewandowski73 why would they clash? Bacon burgers are an American institution
@@gonzalomunoz6320 you got it!
Hysterical about Dad driving all that way for Portillos.
These sandwiches look fabulous! I’m going to start cooking your food after 1st of year!!!! Love watching these videos!!
Made these tonight and they were fantastic! Great and easy recipe!
Made these today and OMG, sooo good! I was able to find that exact same shaved meat at the supermarket, so it made things a whole lot easier. What a banger move to add white American cheese to the meat/onion mix and then provolone to the toasted hoagie! 🤌
I made this few days ago and it was so delicious. I asked my wholefoods butcher to shave the meat at the store which was pretty easy for them to do. Anyways, the dinner tasted like million bucks! I love your each approachable and flavor packing recipes!
I made the first one for dinner tonight and it’ll be a once in a while indulgence now. Thank you 😊
As somebody lifelong from Philly area, this is legit!
I don’t have a stand mixer and am only semi-good at baking, but I was still able to make the bread and it came out amazing! I just threw all the ingredients into a food processor and mixed it on low until it looked nice and smooth like the video showed. Super thrilled on my first loaf of bread like this. Thanks for the video!
I feel like I just stumbled upon a pot of gold with this cheese sauce recipe, can't wait to try it!
Looks so good and easy too. Thanks for sharing.
Brian, I've made 6 of your recipes so far- ALL BANGERS! I just made General Tso's chicken - it has earned a place in the weeknight rotation for sure. I grew up around Ybor City in Tampa, FL and had delicious Cuban food all the time. Your Cuban Sandwich hit the nostalgia spot for sure. The Cuban bread was very good; approaches the taste you would get at famous bakeries like La Segunda Central and Mauricio Faedo's. Using a pre-ferment like poolish also adds fantastic flavor. GREAT WORK. Love the content, keep it up!
I was looking for a good cheesesteak recipe for next week and I stumbled on your video and I can't wait to try it out! I'm from STL and I totally recognized that shaved beef!
When you mentioned Portillo's, my ears perked up because I grew up in the Chicago area. I now live in San Diego and, like your dad, will drive 100+ miles to either of the Portillo's locations in the L.A. area. BTW, I love that you use metric units in your videos as well.
This cheese sauce recipe looks fabulous! I've never made my own for a cheesesteak- I'll definitely be giving this a try!
Looks amazing! Usually the cheese goes on top of the stakes, then the roll is put on top of everything all on the grill for a minute or so. This melts the cheese and steams the bread.
Love your channel Brian!
That cheese trick is dope. I'm going to totally steal it for lots of stuff. Another excellent video. You pack so many good tips, tricks and knowledge into a short time, it's amazing. Thank you. And when are you going to have merch? I need a t shirt with one of your AV Club sayings...
A seeded roll is a must. There's a place in South Jersey that makes it's own whiz and adds pickled sweet peppers and hot Cheetos to one of it's specialty steak sandwiches. Creamy whiz, tart from the sweet peppers, heat and crunch from the Cheetos. HOLY $HIT is that amazing!!! Also making garlic bread out of your seeded roll in the cheesesteak adds a ton of flavor.
Over the top my friend!! Awesome Job!
Your channel is quite simply amazing!
These look bomb B excited to give em a spin! And that was probably the greatest review of a one use kitchen item I have ever heard! 😂
Love it! Kudos to your Dad!!!
I like how clean is your kitchen
Hey, Bri, I made this and it was amazing! I also added green peppers and mushrooms cuz I like them. Thanks for teaching me the secret to an amazing Philly!
your videos are always so good!
My daughter lives in Maplewood now i have a real butcher shop and a bakery to visit next trip
It’s very legit.
I’ve been waiting and hoping for a Bri cheese steak video. I’ve been looking for a good cheese whiz recipe that I liked for months. Needless to say…. Christmas came early with this one!
I made the first version last night. It was excellent!
I love the variety of accessibility and culinarily educational recipes you are doing. Keep it up, your channel is going places. Just a thought with the relatively tough times we are in how about some budget focused videos? This one is probably a pretty good example.
You have quickly become my favorite RUclips chef. Keep up the good work!
Thanks for watching Josh
I love these, especially providing the different options to make them. Thanks!
Now that you've done the Italian Beef, Beef on Weck, and Cheesesteak, you just need the Boston North Shore Roast Beef sandwich, 3-way. Time for a beef-off!
I reached out to the company that makes most of these for grocery stores; they told me they use Round, Chuck, and Bottom Sirloin cuts.
Subscribed, looks magical!
Loving all the sandwich vids - banh mi next????
As a Philly transplant to Chicagoland this brought back fond memories.
I go with cheese overload. When I make my own cheese sauce I use the corn starch and sharp cheddar like you did, but throw in a couple slices of American cheese to take advantage of their emulsifiers. Sodium citrate is also handy. Then when building the sandwich it's provolone on the bread, meat and onion mix, then the drizzle of the cheese sauce.
Happy Friday Eve, Mr. Lagerstrom! Thank you for showing us two methods for making the amazing Philly Cheesesteak 'wich! I just ordered reportedly "the best" cheesesteaks directly from Philly shipped to me here in California via the Goldbelly people. I am not the hero that your dad is (love that cheeky pic, btw) but I will soon be making these sammies myself thanks to you! Thank you, as always, for sharing with lucky us!
These look great! I’m definitely going to be making this but I may add jalapeños in with my onions for a little kick 😋
Really glad to see Brian do my favorite sandwich justice. As a Philly native, there is very little a deeply satisfying to the soul as a good whiz wit.
Thanks for giving this steak the respect it deserves Bri!
Loved the cheese sauce idea. I use it for macaroni and cheese now too. Sauce stays smooth even when I reheat it using more evaporated milk.
That chefman at the end when you mentioned cleaning brought me back to my Kroger days. Dark times.
The comment about your dad driving 100 miles to Portillos was great! I actually drove 2 1/2 hours once to go eat there for my birthday, and it was so worth it. I don't live in Illinois anymore, but Portillos has remained one of my all time favorite "fast food" places
Thank you for showing these steak sandwich
You kick ass mate. Love your work
Thanks very much for watching
Great vid and just got some sirloin in my fridge. Going to make this weekend but going with the sodium citrate emulsifier version of the nacho cheese. Since you got me buying lye for pretzels, I went head long into the smoothest version of cheese sauce you can imagine.
As a Philly area native, The first meat you used is my go to for quick sandwiches. The way you mixed the cheese in was perfect. But steam the roll over the cooking meat/cheese instead of heating in the oven. You also use mor onion than i prefer but that completely preference. Your final 2 options are both good but not shaved thin enough for my liking. I also cut the meat like you do but I do 1/4" cuts not 1" cuts. It makes things alot more eatable and less stringy in the long run. But overall I like what you did.
Love your videos…….especially the end dance!
Just sent a special thanks. You've kind of brought something out in me. I tried a hybrid of your recipe here, and we'll eat it for dinner tonight with fresh cut fries. Thank you for the inspiration!! You're a goof, and I totally dig it; you're a down to earth, good-ass teacher.
Thanks for watching and thanks for the thanks!
Definitely going to make one of these
Amoroso Rolls are what we usually use for our cheesesteaks! I’m not sure where you’re from, (I have only watched like 3 of your videos) but those are the best for Philly cheesesteaks. I live about less than an hour outside Philly, my whole life. I think you’re great and look forward to trying your recipes!
These would make awesome steak, onion & cheese pitas, too. Thank you teaching an easier way to make cheese sauce, too. New to your channel.. love your videos!!
I have cut added sugar from my diet for a month now.
Week two was kind of tough, but now I feel great.
I have lost twenty pounds already, and I have lots more energy!
I'm on cheestake journey. I haven't made the long recipie of this video yet, but when I do, I'm going to use beef Tallon to fry the onions and the beef. Not too much. I'll put some cheese sauce in the meet at the end of frying. Alternate cheese sauce that my family likes: in a double boiler (a sauce pan with boiling water not touching a mixing bowl), with 1 cup milk, one cup cheddar I buy in a block and shred, .5 lbs velveta or American. And I make mine with cheese and mayo on the bun.
Another good one Bri 🙌🏻👏🏻😁
Those cheese steaks look really good!
Thanks man!
Excellent! Looks dee-lish! Yer Pops looks like a real character :P Thx for the recipe!
Riiiight I came across that beef shaved steak at my starter bros and man delicious
I strongly recommend to try cooking the onions in ghee and so the meat, or lard. It makes this dish so much better for me
hey buddy - FINALLY recd. my misen non stick and its very nice
I have never watched a cooking video that actually made me want to get up and turn on my stove... but man that cheese sauce, though... Bri... I will HAVE to try that. That looks DELICIOUS.
Great video Brian. Thanks. I love the side by side taste test. Since that sirloin had been dry aged for 40 days, do you think you'd still prefer sirloin over ribeye if they were both normally wet aged? Or compare it to a dry aged ribeye??? All looks great and love the attention to detail.
Portillo’s is the bomb. Had a friend introduce me to the place and I had my first experience with a dip, beef sandwich. It was a blessing.
So cool and delicious!!
Love it !!!👏
For me, instead of using the oven to heat the bread, I like to tent the meat with bread to let it steam. Then just scoop the whole thing up and hit it wit da cheese sauce! Your sandwiches looked awesome btw. Cheers.
Same!
Love the Chefman, I don't use it much but it does well for the price. Had mine 2 years.
I tried to make cheese whiz (the roux way) once before and it was barely palatable, after watching this video I lost my mind and ran to the grocery store and bought the stuff to make Kenji's cheese sauce and it was mind and tongue blowing great. AND EASY! I made it for a bag of tortilla chips I had in the house and they were by far the best nachos I have ever had. I don't have access to 40 day dry aged sirloin, but I will make the ribeye cheese steak soonish, as NW Washington has nothing but sad knock-off cheese steak/hamburger/teriyaki/chicken joints. Thanks for the great video.
I was just craving it. Must be a sign - auto-like and here we go!
Bolyard's is amazing! I wish I had a butcher of that quality where I live now!
As a life long Philadelphian that weighs 275lbs and has literally eaten thousands of cheesesteaks and worked at some of the busiest steak shops in the city, I have to say you’ve made the best looking home steak outside of Philly I’ve seen. Can’t speak on the taste but looks good. My only tips would be to bake your bread a little longer. I stead of plain American try Cooper Sharp. It’s just aged American with a creamier taste and melts better. I would stay away from the sear on the steak. It’s too thin to sear and tends to dry it out a little, where as on an actual steak a good sear locks in flavor. And I know it sounds god awful; and I’m not a fan of it myself on anything else. But mayo absolutely makes a cheesesteak better. I’m not a mayo eater, don’t use it on hoagies or sandwiches, but once I was convinced to try it on a cheesesteak you can’t go back. Also; I use a deli slicer at home as well. Try to trim some of the excess fat off ribeye, then freeze it for about 60-90 minutes before slicing, and slice about 1/8 inch thick. About the with of a wrapped up Kraft single. Makes for the best consistency. Just a few of my tips as a self acclaimed cheesesteak expert. But very well done……