Cheesesteak on a Griddle
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- Опубликовано: 5 сен 2024
- Making cheesesteaks is one of the main reasons I bought a griddle. These cheesesteaks aren't from Philly but they are delicious. If you have a Blackstone or Camp Chef griddle you should defiantly try this cheesesteak recipe I do not think you will be disappointed. I did one of the cheesesteaks low and slow and the other one I did at a higher temperature to see which one I liked better. Thanks so much for watching friends and keep on griddln'
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Great video Johnny, i'm living the griddle life, today I cooked chicken fried rice, burger for stroganoff, 1lb of bacon, and liver for my dog. You inspired me take the plunge and I can't thank you enough.
That's great man!!! Sounds like you are definitely living the griddle life. That's a great idea to cook the ground beef. I keep meaning to do a "griddle prep" video but can't get around to it. You could easily cook a weeks worth of food in one night. Thanks for sharing with me I'm so glad that I could get inspire you, this comment makes my weekend. Keep on Griddln !!!
Got to let you know…. I killed it! You’re a great teacher! Golden brown buns! Perfectly melted cheese! Toasted but Awesome! Thanks
That is awesome!!! I'm so glad to hear taht.
I like the idea of low and slow, you don’t have to rush it you have more control
Ya I thought it worked out well.
Hey Johnny! Cooked on the Pit Boss 757 griddle for the past week and a half. Smash burgers were a huge hit, and did some brunch bowls last Friday. Making cheesesteaks tonight and chicken fried rice tomorrow. Following all of your tips so far and everything has been fantastic! Keep it up! A big thanks from your fellow Columbus guy!
Hey Nate! That is awesome to hear thank you so much for commenting. Man it sounds like you have full week of griddle meals lined up. It's been a little cold too so you're really doing some hardcore griddln'🤣🤣. Thanks for watching the videos and that's cool you're in Columbus too, we need to make a 614 griddle gang hahaha. Have a good one brother.
Just made this based on what you did…perfect. I went slow which I think enhanced the flavor. Your recommendation for soft bread also was perfect. Wow, keep them coming. Thanks.
Thanks Jerry I'm so glad that they turned out well for you. Ya the bread is key, I'm always in search of new soft rolls for
cheese steak. It feels like in Columbus where I live I'll see different options at different grocery stores. So I'm always on the look out hahaha.
Your channel is so refreshing. Plenty of useful information and practical tips. Great sense of humor. No mindless chatter, prolonged intro roll or loud music soundtrack. You seem like a down to earth guy I’d cook and drink some beers with. Thanks for the great content - you’re a natural teacher and entertainer
Thanks Andrew! I really appreciate you watching multiple videos man. And thanks for the feedback that is the exact type of feel I'm going for, laid back but helpful and to the point. I'm still learning a lot on the video productions side but I figure even if I don't know how to edit or shoot properly I can at least be informative and not waste peoples time. Let me know when you get that griddle I'm working on an e-book for new griddle owners and I will send you a copy.
@@JohnnyBrunet I just ordered the two burner tabletop griddle by Pit Boss. $59 at Dick’s Sporting Goods instead of $159 at PB website. Looks like a great starter griddle are a great price. Can’t wait to get started (with your help)
For slicing steak thin - I partially freeze like in the video, then use my food processor with the slicing blade.
The Cheesesteak is extremely delicious 😋 😍 🥩🧀🥖.
Fixing to try this one now. Looks Amazing and I hope I do it justice!
Great video. Tried my 1st smash burgers today. Toasted the buns with mayo. Had a side of zucchini and mushrooms. Each bite was better. Can't wait to try a cheese steak.
That's great Eric, man smash burgers are so much fun. Zucchini is one of my favorite vegetables to make on the griddle as well. I usually make mine with some onions. Let me know how your cheese steaks turn out, I'm sure they will be great as well. Have a good one buddy.
Great looking sandwiches there!! I like the low and slow method I believe. Thx for sharing and have a great week!! 🔥🔥🔥
Ya they were both good but I do think low and slow is better. You should give it a try. Thanks for always watching and commenting BI. You have a great week as well man.
Both versions look great. Thanks for the information on cooking temp. I like the crispy bits, so would probably lean toward the hotter end😊
Thanks Bobbi! Ya I do enjoy the crispy bits as well from time to time. I think if I was cooking them on high for crispiness then I'd prefer cheese whiz.
Loving it!!! Philly approved!!!
Hahaha I was thinking about you when I edited this one. Glad I got your stamp of approval. Now I need you to tell Jalen Hurts to step his game up and help put my fantasy team 😁
Man! I gotta make these today! Its Mother's day and my little lady grew up in Philly. Them PA people kinda have this thing with cheesesteaks. Nobody can seem to make an acceptable cheesesteak if not from PA. Well I grew up in Texas! Hold my beer and watch this!!
🤣🤣🤣🤣 this is true they are very particular about what is an "authentic" cheese steak. I believe in you brother, I'll hold that beer and maybe you throw some brisket on top, call it a Texas Cheese steak!
@@JohnnyBrunet Just finished them puppies. Cons- (1)- I discovered too late that I only had two pieces of American cheese. You can't make up for it with Provolone. The last thing you want to do is not have enough cheese melted into the meat. (2)- I thought I was slicing the frozen rib-eye thin enough at maybe 1/8 inch. NOT so. That meat needs to be mush when it comes off the griddle. You don't want to have to chew it! See through, paper thin absolutely! (3) - Cheese Wiss - No! I know them Philly folks swear by that being the sole factor to authenticate a cheesesteak. I ain't eating that nuclear waste sheet!!!. Pros- That was a damn good sammich!! Thank you for the video, Johnny!
@@dannybarton940 well I'm glad they turned out well. And ya getting them thin is hard you definitely need a super sharp knife. Sometimes the butcher at my grocery store will throw the steak in the slicer for me. That's the best way to get it super thin.
Thanks, Johnny! Cooked on low with peppers, onions and mushrooms. I'm a hit with the family!! 😊
Awesome!!! I'm so glad that they turned out well.
Low and slow....I agree Johnny! Just did my first test run of a cheesesteak...but in a skillet and it was great! Both of your looked fantastic!!
Awesome! I'm so glad it worked out for you in the skillet. I'm sure they'll be just as good when you do them on the pit boss next time.
Best vids my dude on griddles. Not a fan of those that feel like an infomercial, you know who those dudes are. Thanks man for keeping it real, with some dry wit, dig it.
Thanks man I'm glad you like my style and appreciate you watching.
Who says you have to go to the south to get good food? We here in Ohio know what's Good. And you are one of the best. Keep on Griddle-in!!
Thanks Alan glad I got the approval from a fellow buckeye. I appreciate you watching man, keep on griddln'
Both ways look delicious I also like with cheese whiz Give it a try Appreciate all your videos
Thanks Randall I appreciate you always watching and commenting. And I'll def do some with some cheese whiz next. Whiz with coming up!
Just did my first cheesesteak. Was going to try flank steak, but based on selection available, I went with a New York strip. Used a little AP seasoning (salt pepper garlic). Next venture will be the fried rice.
Awesome Eric! you're griddling more than I am hahaha. What type of cheese did you go with? I still haven't done one with cheese whiz yet I need to try that. And when you do fried rice do a lot the leftovers are great for lunch.
@@JohnnyBrunet I used swiss. I have been on a Swiss kick.
Love the slow and low one :)
Thanks that was my first time doing it that way and I thinks it's my favorite now too. I appreciate you watching a few videos.
Nice! Good job Johnny ~ looks yummy
Thanks Ken!
I tried some cheesesteaks on my griddle and they just didn't come out as good I had hoped. After watching your video I'm going to try again low and slow, and get some soft buns.
Ah that stinks, hopefully doing them at a lower temp helps out. What wasn't good about them, were they too dry?
@@JohnnyBrunet It's hard to put a finger on it. The flavor just wasn't there. I used ribeye but wasn't the greatest cut. Next time I'll drop a few bucks and get a nice piece.
@@DLuxProductions Ya ribeye is the way to go but maybe it was the cut. I hope it turns out better for you next time. There's always the option to do it with cheese whiz some people love that.
Add some seasoning and maybe up to a tablespoon of Worcester sauce for two cheesesteaks. It's not what the recipes call for, but it's really good.
Try toasting the rolls with Miracle whip or mayonnaise
Oh ya I've done that before Gary and you are correct, it's awesome! Thanks for watching man.
Just got a griddle...bout 2 go crazy on this thing!
Congratulations that's awesome! You are going to love it. I've had mine for a year and a half and obviously I use it all the time. Let me know if you have any questions. Also I like your channel name, my wife is a veterinarian and we have a Jack Russell.
o man this is a must do. your killing me smalls
Hahaha ya this is def a must make Scotty.
No green peppers? Dude.. ya missing out. lol. Looks great. Going to use your recipe And add a bit. Wish me luck! lol
I'm sure yours will turn out great! Definitely add those peppers that's always a good call.
Man been waiting on a camp chef since September, keep telling me its backordered, cant wait to griddle me up some food!
Well congrats on buying it but man that sucks that its on backorder. At least you got it in now because I bet it will only get worse around Christmas time. Let me know once you get it and how your first cook goes I'm excited for you guys.
Delicious cheesesteak sandwich. Got to make that soon!
Thanks Guy! Ya you should definitely make some soon. I'm sure they'd be great on the E-series.
Looks delicious. As for cutting the meat; something I have always wanted is one of those deli slice machines. But they are a bit expensive. That would be perfect for cutting cheese steak meats.
Ya I have one at work and they are nice but it was also $1,000. And they're a little bit difficult to clean. But it would be great for cheese steak that's for sure.
I cut the steak in pieces that fit the mouth of the food processor, freeze it then let the machine cut it. If I'm not in the mood to clean the food processor, I use the mandoline slicer, more elbow grease for sure. Now I have to try cooking cheesesteaks on the griddle!
@@claudiag.2055 Great tip, thanks.
Good video Johnny ! This meal is making me want one of these but the steak you are cooking. Is AWESOME by it self . that Philly cheese sandwich would probably cost a lot . thank you for making me HURNGY FRANK FROM MONTANA...
Thanks for watching Frank. Ya it was an expensive sandwich for sure but it was totally worth it.
as a philly guy im impressed
Thanks Jim I appreciate your stamp of approval. I didn't call them phillies because I didn't know if I did them correct or not so I just left it at cheesesteak haha. Thanks so much for watching and commenting.
@@JohnnyBrunet haha we usually just call them cheesesteaks but just cheese and onions is pretty classic tho some people like to add peppers or mushrooms
@@TheJpyne518 ya I love mushrooms and thought about adding those but figured I would keep it basic for this one. There's always time for a version 2.0 video.
Just out of curiosity, have you ever combined a cheesesteak and a chopped cheese sandwich? I’m thinking about doing this.
No I haven't but that's a great idea mike! I did a cheat*steak once which is kind of close. It was just ground beef and Velveeta.
LOL, another week gone by and we will start the diet next week. I say the same thing and stay on track (I'll start my diet next week).
lol we're in the together Bruno I'm sure we can get these diets started, maybe by new years hahahaha.
@@JohnnyBrunet or maybe "next week", lol
Looks good Johnny! But no peppers, gasp! I love me some good Philly cheese
Thanks buddy, next one will have peppers for sure. Maybe some green and banana peppers. I love me some banana peppers.
So no bell peppers? I’ve seen some examples with and without. Your chicken one uses peppers. What’s everyone’s option on this
I've done them before. I ike having them but this time decided to with just onions. I say to each his own. I like banana peppers too which is a little weird. Thanks for watching.
Oh boy your killing me...grew up on this stuff. My new rule for watching your videos is AFTER DINNER! Are you using sweet onions or brown onions on the recipe? Ok since watching all your videos I'm gonna go with your bigger griddle, I'm using a smaller Pit Boss now and is just great but not big enough when its time to flip. I'll keep the small one for the camping trailer. Thanks for the video bro.
.
Hahaha after dinner is a good idea. I used sweet onions on these cheese steaks. I've heard good things about Pitt boss and I have a 2 burner Blackstone that I like a lot too. However there are a lot of times when I just need the big four burner. Especially if I have guests over. But you got the right idea with using the small one for camping. Tons of people do that. Thanks so much for watching again Scott I really appreciate it. Keep on griddln' brother.
Do you have a video on how to re~season your grill?
Hello Christine I do not have one yet but there is one in the works. In the meantime here is a video from my buddy The Flat Top King on re seasoning. His process is a good one. Thanks so much for watching.
ruclips.net/video/pePpiPQ9mOI/видео.html
🔥🍖🔥 simple yet super delicious 😋
Thanks Art! Ya easy and delicious is correct probably why I love making them.
@@JohnnyBrunet veggie Burrito 💪🌯 next 😋 😋
@@artbest2581 you know I haven't really done a burrito so that's a good idea.
I love cheese steaks. Great video. Have you ever tried American cheese?
Thanks Eric! No I've never done American on my cheese steak I will have to give that a try.
I think the fast cook would give that carmelization and crusty bits.
Ya it would definitely get the crusty bits of that's your goal. Both were still very good.
I have the camp chef two burner explorer, if I get the griddle that covers both burners, how do you think it will perform compared to the dedicated flat top griddle?
Hi James. So I've never used the explorer with a griddle but my guess is it wouldn't have as much temperature control as a four burner dedicated flat top. I'm sure it would still work out great and you should be fine as long as you have an infrared thermometer. But your only going to get two temperature zones. So I guess it depends how much you plan on using it and what you're going to cook. The griddle top is going to be so much cheaper too so maybe start with that then if you decide it's just not good enough you can get a stand alone flat top. Also are you using this for home or like camping?
@@JohnnyBrunet definitely for home use now.
@@beardzebub6341 ya that's tough then. I'm like super cheap so I would want to just get the add on to the explorer and use what I already have. But with just two burners, and they look like strong burners, I would be slightly worried about controlling the heat. I just don't know though because I've never used one. They're also circular burners instead of 4 line burners. If you're part of the camp chef Facebook group I would ask there. There's one specifically for camp chef griddles and I bet people with the explorer could give you a lot better insight.
@@JohnnyBrunet ahh. Ok, that makes sense. I did pick up the infrared thermometer this summer after I subscribed to your channel, so I have that. I just need to think about how much I'll use it before spending $600. I have a cookshack smokette smoker that I'm starting to out grow after 10 years so I'm looking at larger smokers as well. I'll check out the camp chef group and see what their experiences are. BTW...are you going to keep flat top griddling through this cold, windy, snowy weather? (I'm an hour west in Dayton).
@@beardzebub6341 ya if you're looking into a smoker too I'd lean towards just getting the top and not spending $600. I'm sure with the explorer you'll still be able to get great smash burgers, cheese steak, fried rice. Eggs would be the only thing that might be a little difficult. But if I were doing breakfast on the explorer I'd cook everything (meat, potato, pancakes) then completely turn off one burner and cook the eggs on that side with the residual heat.
lol why did you forget the green bell peppers?
I was trying to do it more traditional like in Philly. I do love it with bell peppers as well.
As soon as you said soft hoagie roll I realized this isn’t a Philly cheesesteak. I still like your vids though
Thanks so much PJ. Ya that's why I just title it "Cheese Steaks" because everyone gets pretty particular about what is and isn't a Philly. And I'm not from Philly so I don't want to make a video pretending I know what an authentic Philly cheese steak is. I'm glad you like my videos and I appreciate you watching and commenting.
Yup, found good recipe for hoagie rolls, and forget the store bought stuff, no way.
Don't lie Johnny, the milk is for you ;) lol jk
😂😂😂