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.
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.
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.
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!!
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!
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.
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!
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!
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!
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!
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.
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……
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.
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!
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.
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.
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 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.
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...
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.
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!!
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?
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.
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!
Love your obstinance on American cheese. I agree that there are places where it makes the most sense and creates fantastic food. Cheese burgers, grilled cheese and I believe you on the cheesessteak sandwich! I think people like feel superior and looking down on certain food is how they do that. Their loss!
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!
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 🤣
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!
Love your presentation, subscribed! BTW the thinly sliced steaks are available at most good Asian butchers, at least here in Australia, usually at better thinness and price than supermarkets, which mostly do not even have this product anyway.
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!
Outstanding Job Bri!!!! Philly cheesesteak is truly an American dish and I love how you focused on the ingredients for fast and for "pro" versions and referring to the homemade bread video if a person wanted to make their own. This gave you time to explain more on the meat and how to get the best out of it. LOVE the cheese sauce recipe too, thats definitely going on the to do list. The Hubs is all about cheese sauce lol. I have to say that this is honestly one of your best presented videos imo. You've got it all covered with needed technique teaching/info, goofy smiles, guest appearances, and the added bonus of Lauren. Sorry, I'm with her on the slicer lol. I see fingers flying from that thing. This came out so good I could see this as a 30min program. Thanks again, love what you're doing. 😊
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!
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.
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.
Hey Bree, if you are reading this: how do you wash and dry your plastic restaurant containers? When I dry they end up with spots everytime (I'm assuming you re-use) ty in advance!
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.
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.
I recently rediscovered Provolone cheese and prefer it over even whole milk mozzarella. It's well worth the effort to buy a reasonably priced piece of steak then grind or cut it up yourself. No more prepackaged mystery meat of scraps tossed together to produce "ground beef".
You could also just throw in a couple slices of american which would remove the need for the cornstarch and evaporated milk, and just use heavy cream or regular milk, but either way works well regardless.
It's worth noting, if you want a smooth melty cheese sauce, chemistry can help you. Sodium Citrate, used in a teeny tiny amount (as it will add a salty/sour taste otherwise) prevents proteins from coagulating by adjusting the Cheeses' PH.
Hey Brian! Awesome video once again. I’ve been making the easy baguettes since I saw your video on them, and want to combine my love of cheesesteaks with a roll from scratch. I see a lot of similarities between the sesame seed rolls you make for the Chicago style sub, and the baguette, can I make the rolls with the added ingredients by folding in a bowl, instead of using the stand mixer? What’s going to be different? Thanks for any input you have! Also, great channel! Let me know if you’re ever in MD and want to go fly fishing!
Hey Bri, I had the pleasure of a real Philly Cheesesteak a couple of years ago. Now I can make my own right here in New Zealand, love your channel BTW.
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
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!
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!
White American is 100% authentic. You gotta try it with Cooper Sharp. I'm not sure if it's a national brand but Cooper's is a 100-year-old cheese company in Philadelphia that makes Sharp American Cheese. Takes a cheesesteak to the next level
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
Thank you for staying true to the Philadelphia original and resisting the urge to "improve" it with peppers, fancy cheese, grape jelly, whatever. I'll have to swing by Dalessandro's for lunch tomorrow. =^)
Peppers are needed if you want to live past the age of 3 eating this lol. (Plus they are an amazing addition). Also wdym??? Grape jelly is the only acceptable addition to steak
Have you ever made those by adding some Worcestershire sauce and if so, at what point did you add it and how much did you add? Update: Since my original post and on two occasions I made my version of this cheese steak sandwich, one with Worcestershire sauce and the other by sprinkling on some MSG and stirring well after the meat was done cooking. You don't need too much of it to up the flavor. I like the MSG version better because MSG also goes well with onions and cheese.
Love this. I do a cheese steak often. To be honest, I normally prefer the cheese version ahead of the cheese sauce version. Good tip to use evaporated milk. Will try that with my next attempt. One question, how soft are hoagie rolls? Asking as someone that is from the UK.
Most of the cheesesteak places in Philly get their bread from just two bakeries. It’s usually soft on the inside with a little chew on the outside while not being crusty.
Made this tonight with the cheddar cheese sauce. The recipe is spot on, but it didn't turn out quite as perfect as I wanted. I haven't mastered heat control on a glass cook top, and I think I need a bigger spatula to turn the meat because I lost the chopped onions. Of course my wife prefers the provolone/white American version. ..
One thing that you can do is to "gut" the roll, or remove some of the soft bread in the roll to make a trench for the meat. This makes a sandwich that is easier to hold and improves the bread to meat ratio.
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.
Do it with the cheese sauce, but adding the American to the steak like you did the first one, and it's friggin' fantastic. Other things I'll note that I feel improve it, at least for me, are to further reduce the graininess of the cheese sauce by using Sodium Citrate instead of any starch products. I also generally just use water and sodium citrate, as it seems to taste more cheesy to me when I use water instead of milk. The last thing I do is mince the meat. If I can get the meat into a fine powder, that's just perfect. Not everyone likes that, but it's certainly how I like mine. It helps with having the meat uniformly cooked with the rendered fat spread evenly throughout every bite, but at the same time, you can't get the same char a la the Maillard reaction with such finely minced meat. So stick with the thin strips if that charring is super important to you. All in all, I feel like you had to have lived around Philly or Delco to have hit so many things dead on about what makes a good cheesesteak. You definitely made a real cheesesteak and not a "Philadelphia beef and cheese sandwich," as foreigners tend to do. ("Foreigners" in this case means anyone not from Southeast PA in the Metro area)
All 3 look absolutely delicious. The PCS is one of the best sandwiches ever invented. Although I admit that I'm a heretic because I am one of "those guys" who likes peppers on my CSteak.
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.
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.
If you have access to them in your area, buy Amoroso's hoagie rolls. I'm surprised I don't hear many people talking about that when arguing about what a Philly cheesesteak consists of. Amoroso's is the perfect hoagie for a cheesesteak because it has that soft interior and the chewy Kaiser roll crust.
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.
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!
Nuther awesome vid, Bri! This sliced beef is commonly used for Chinese fondue and other hotpots, and some Chinese dishes like beef and broc, so is readily available in my area (Ottawa, CAN). And I've been wanting to make your hoagie rolls, so this is def on my to-do list! And that cheese sauce from scratch, oh man, that's an absolute must for me! 🤤
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.
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!
The fact that your dad drove to Portillos 100 miles out was enough for me to subscribe.
Haha thanks Dad!
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?
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
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!
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
As someone from Philly, thank you for making cheesesteaks properly without peppers. Both look delicious!
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!
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!
Delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
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!
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……
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.
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!
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.
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
You have quickly become my favorite RUclips chef. Keep up the good work!
Thanks for watching Josh
This looks so easy! I'm totally trying this one and I'm going for the from scratch version!
the process and tips that you teach on this channel are priceless. Thank you!
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! 🤌
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.
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.
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...
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.
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.
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!!
Awesome recipe. I was blown away by the homemade cheese sauce. Learned something new again
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?
Excellent! Looks dee-lish! Yer Pops looks like a real character :P Thx for the recipe!
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.
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!
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!
Love your obstinance on American cheese. I agree that there are places where it makes the most sense and creates fantastic food. Cheese burgers, grilled cheese and I believe you on the cheesessteak sandwich! I think people like feel superior and looking down on certain food is how they do that. Their loss!
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 !
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!
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 🤣
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 strongly recommend to try cooking the onions in ghee and so the meat, or lard. It makes this dish so much better for me
Love your presentation, subscribed! BTW the thinly sliced steaks are available at most good Asian butchers, at least here in Australia, usually at better thinness and price than supermarkets, which mostly do not even have this product anyway.
We found the best cheesesteak in Philly so now we gotta try to make ur recipe and see if it compares
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!
This cheese sauce recipe looks fabulous! I've never made my own for a cheesesteak- I'll definitely be giving this a try!
I have a meat slicer kind of like that. Used it once because the clean up was such a PITA. Just went back to slicing by hand.
Omg looks so good😋 these videos always make me so hungry. The presentation is so well put together.
Riiiight I came across that beef shaved steak at my starter bros and man delicious
Totally making this. Question, does the cheese sauce keep? Or is it a one and done type thing?
Outstanding Job Bri!!!! Philly cheesesteak is truly an American dish and I love how you focused on the ingredients for fast and for "pro" versions and referring to the homemade bread video if a person wanted to make their own. This gave you time to explain more on the meat and how to get the best out of it. LOVE the cheese sauce recipe too, thats definitely going on the to do list. The Hubs is all about cheese sauce lol. I have to say that this is honestly one of your best presented videos imo. You've got it all covered with needed technique teaching/info, goofy smiles, guest appearances, and the added bonus of Lauren. Sorry, I'm with her on the slicer lol. I see fingers flying from that thing. This came out so good I could see this as a 30min program. Thanks again, love what you're doing. 😊
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!
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.
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.
Hey Bree, if you are reading this: how do you wash and dry your plastic restaurant containers? When I dry they end up with spots everytime (I'm assuming you re-use) ty in advance!
I do wash and reuse. They end up with spots when my dishwasher is out of jet dry and or they stay in the there for a long time after the cycle
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.
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.
I recently rediscovered Provolone cheese and prefer it over even whole milk mozzarella. It's well worth the effort to buy a reasonably priced piece of steak then grind or cut it up yourself. No more prepackaged mystery meat of scraps tossed together to produce "ground beef".
You could also just throw in a couple slices of american which would remove the need for the cornstarch and evaporated milk, and just use heavy cream or regular milk, but either way works well regardless.
It's worth noting, if you want a smooth melty cheese sauce, chemistry can help you. Sodium Citrate, used in a teeny tiny amount (as it will add a salty/sour taste otherwise) prevents proteins from coagulating by adjusting the Cheeses' PH.
Love the videos and recipes, Brian! Also love wrapping the sammie with parchment paper. Makes sense!
Hey Brian! Awesome video once again. I’ve been making the easy baguettes since I saw your video on them, and want to combine my love of cheesesteaks with a roll from scratch. I see a lot of similarities between the sesame seed rolls you make for the Chicago style sub, and the baguette, can I make the rolls with the added ingredients by folding in a bowl, instead of using the stand mixer? What’s going to be different? Thanks for any input you have! Also, great channel! Let me know if you’re ever in MD and want to go fly fishing!
Hey Bri, I had the pleasure of a real Philly Cheesesteak a couple of years ago. Now I can make my own right here in New Zealand, love your channel BTW.
Thanks Jeff I hope you try it
Brian thanks for including that cheese recipe, really helpful and used this way :)!
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.
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
I feel like I just stumbled upon a pot of gold with this cheese sauce recipe, can't wait to try it!
I've made cheese sauce like this for years. It is foolproof, tastes way better and never splits. Add in some hot sauce and it is killer.
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!
Loving all the sandwich vids - banh mi next????
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!
White American is 100% authentic. You gotta try it with Cooper Sharp. I'm not sure if it's a national brand but Cooper's is a 100-year-old cheese company in Philadelphia that makes Sharp American Cheese. Takes a cheesesteak to the next level
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
Thank you for staying true to the Philadelphia original and resisting the urge to "improve" it with peppers, fancy cheese, grape jelly, whatever. I'll have to swing by Dalessandro's for lunch tomorrow. =^)
some hot peppers never hurt anyone tho
Cheesesteaks are undoubtedly better with some peppers.
Grape jelly though 🤮
@@zachrichardson5581 I like red peppers on mine, but that means I have to make 'em myself.
I've always used red bell peppers 🙊
Peppers are needed if you want to live past the age of 3 eating this lol. (Plus they are an amazing addition). Also wdym??? Grape jelly is the only acceptable addition to steak
Made these tonight and they were fantastic! Great and easy recipe!
Have you ever made those by adding some Worcestershire sauce and if so, at what point did you add it and how much did you add?
Update: Since my original post and on two occasions I made my version of this cheese steak sandwich, one with Worcestershire sauce and the other by sprinkling on some MSG and stirring well after the meat was done cooking. You don't need too much of it to up the flavor. I like the MSG version better because MSG also goes well with onions and cheese.
When the meat 🥩 is cooking
Add mushrooms while cooking the steak, top with your marinara sauce then grated parm. My favorite sandwich. 😍
Love this. I do a cheese steak often. To be honest, I normally prefer the cheese version ahead of the cheese sauce version. Good tip to use evaporated milk. Will try that with my next attempt. One question, how soft are hoagie rolls? Asking as someone that is from the UK.
Most of the cheesesteak places in Philly get their bread from just two bakeries. It’s usually soft on the inside with a little chew on the outside while not being crusty.
These look great! I’m definitely going to be making this but I may add jalapeños in with my onions for a little kick 😋
Made this tonight with the cheddar cheese sauce. The recipe is spot on, but it didn't turn out quite as perfect as I wanted. I haven't mastered heat control on a glass cook top, and I think I need a bigger spatula to turn the meat because I lost the chopped onions. Of course my wife prefers the provolone/white American version. ..
One thing that you can do is to "gut" the roll, or remove some of the soft bread in the roll to make a trench for the meat. This makes a sandwich that is easier to hold and improves the bread to meat ratio.
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!
I like how clean is your kitchen
Do it with the cheese sauce, but adding the American to the steak like you did the first one, and it's friggin' fantastic.
Other things I'll note that I feel improve it, at least for me, are to further reduce the graininess of the cheese sauce by using Sodium Citrate instead of any starch products. I also generally just use water and sodium citrate, as it seems to taste more cheesy to me when I use water instead of milk.
The last thing I do is mince the meat. If I can get the meat into a fine powder, that's just perfect. Not everyone likes that, but it's certainly how I like mine. It helps with having the meat uniformly cooked with the rendered fat spread evenly throughout every bite, but at the same time, you can't get the same char a la the Maillard reaction with such finely minced meat. So stick with the thin strips if that charring is super important to you.
All in all, I feel like you had to have lived around Philly or Delco to have hit so many things dead on about what makes a good cheesesteak. You definitely made a real cheesesteak and not a "Philadelphia beef and cheese sandwich," as foreigners tend to do. ("Foreigners" in this case means anyone not from Southeast PA in the Metro area)
Dude thanks so much!
All 3 look absolutely delicious. The PCS is one of the best sandwiches ever invented. Although I admit that I'm a heretic because I am one of "those guys" who likes peppers on my CSteak.
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.
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.
Those cheese steaks look really good!
Thanks man!
I made the first one for dinner tonight and it’ll be a once in a while indulgence now. Thank you 😊
Portillo’s…..it’s nice having one right down the street!
If you have access to them in your area, buy Amoroso's hoagie rolls. I'm surprised I don't hear many people talking about that when arguing about what a Philly cheesesteak consists of. Amoroso's is the perfect hoagie for a cheesesteak because it has that soft interior and the chewy Kaiser roll crust.
Looks so good and easy too. Thanks for sharing.
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.
I made the first version last night. It was excellent!
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! 😂
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!
Over the top my friend!! Awesome Job!
Ribeye is what’s used for a Philly cheesesteak. I’m from the uk and make my own version 😮
Nuther awesome vid, Bri! This sliced beef is commonly used for Chinese fondue and other hotpots, and some Chinese dishes like beef and broc, so is readily available in my area (Ottawa, CAN). And I've been wanting to make your hoagie rolls, so this is def on my to-do list! And that cheese sauce from scratch, oh man, that's an absolute must for me! 🤤