Just made the baguettes. My first time baking bread (I'm 67). Came out awesome! Will definitely make it again. Perfect with my steak and cheese. A few weeks ago my wife bought me Joshua'a cookbook. Looking forward to making a few things from it. Thanks, Joshua!
As a life long (mostly) SJ resident, Tony lukes is way over rated, pats and genos blows, but there was one he missed, that we all know about. Hint he did not go there
Quick tip: We use about 2" thick, high quality ribeye steaks. We freeze them just about solid, and slice them on a mandolin. It gives you the perfect consistency and thickness for the meat EVERY time! Also, I have a cheap, crappy mandolin from Walmart... I think it was like, $15 bucks. It works great!
Do you want to hug me? Then I have to shatter your dreams: I am in a relationship with TWO females! They are also huge fans of me, YT Megastar AxxL! Please don't be too disappointed, dear mari
Dude you knocked this out of the park. I know there will be those that will cry because it's not chopped enough, but you nailed it. I worked on a cheesesteak truck and shop and the sear is something so many places miss. Most shops in Philly and the surrounding area use good beef, but then essentially boil it on the flattop. Thank you!
There’s a reason why most don’t sear cause it overcooks the meat. Some of the places low and slow cook the meat cause it’s ribeye so it’s tender. While I agree sear equals flavor , it makes sense why they do that. Check out Tony Luke’s videos on RUclips
A sear does not overcook the meat. In fact a sear ensures that the meat keeps its moisture. A properly cooked cheesesteak doesn't need to spend long on the flat top. I can usually knock out a cheesesteak in 2 to 3 minutes.
@@trophydadgaming im sorry but your wrong here. First off I am a chef. Second searing does not lock in moisture that is a myth, you sear for flavor the carmalization. and you can't tell me that a thin ass piece of meat isn't gonna over cook in a few seconds. Again sear is great for flavor, but i guarantee your meat is tough and chewy .
For anyone who wants to make this irl (and doesn’t want to spend 4 days making bread 😂) - the Cubano bread is a great sub for the loaf he makes here, and can be done in an afternoon. Made it yesterday and it was amazing!! Only other thing we did different is we got a jar of the cherry peppers from jimmy John’s and omg 🤤 it was amazing!!
This has to be the most over-the-top cheesesteak video.... 3 or 4 days for a roll, 3 or 4 bone-thick rib roast, short ribs, a deli slicer, beef tallow, a big griddle (just for making a sandwich).... it looks absolutely incredible, as it should considering the aforementioned
Even if you make it with cheaper stuff it’s still amazing, honestly as long as you season the meat, use a good Mayo (homemade is best) and caramelize the onions, I also toast the bun, it’ll turn out better than any shops
Whenever I see the words "Philly Cheesesteak" I instantly think of the episode from Fresh Prince of Bel-Air, where Will and Uncle Phil argue over what makes a Philly Cheesesteak, a Philly Cheesesteak.
@@spiegeltn yes, it's comically over-edited. It's not really about the food apparently, just folks that like his sense of humor. Exhibit A is virtually no one will follow this recipe.
"This needs mustard" my grandpa who was born and raised in Philly used to get his with mustard, my dad thought he was crazy but maybe he was onto something
I'm not too much of a mayo guy, but I love mustard and other tangy condiments, so whenever I get a cheesesteak, I usually get at least mustard, but oil and vinegar as well if the restaurant has it.
The traditional steak: not sure I accept the mayo, but technique-wise, you've got it almost perfect. The sharp provolone is the right choice, as is the big onion. The only major thing it's missing is the day's worth of heat-reduced line cook sweat you get from the 4pm steak at Jim's on South in the middle of summer. The "but better": it looks delicious, and I would absolutely drown in it, but you're right - it's not a Philly cheese steak. That said, give me five of 'em. From the heart of this South Philly native, thank you for taking the Philly steak seriously enough to do it right.
So believe it or not Mayo is actually very much in North Philly thing. A lot of people in Kensington and North Philly will order their cheesesteaks with salt pepper ketchup mayo (all one work) you probably get that alot at Max's. Now I grew up in Northeast Philly ( South Phillies little brother) and yeah his steak looks legitimately good
As an *almost* Phillidelphian (I live about 45 minutes out), I would say I have the same opinion. I have never had a jaw-droppingly good cheesesteak, I think most that I've gotten in philly were too oily/dry/bland, and if I were to make one, I could only pray to God it looked that amazing.
absolutely agree. a ton of places (especially the touristy ones) undersalt the beef or completely smother it in cheese. i'm not a huge steak guy (i know as a philadelphian that might be sacrilege), but the best one i've had is from angelo's.
I love in California and get my chesessteaks in the bay area and they're pretty good for an outside cheesesteak. I can only imagine what an authentic steak would taste like.
It's funny you all are4 saying that, tons of places in the south have done good philly cheesesteaks voer the years (if you avoid the "fast food" type places some can be outstanding). Soooo ... maybe the philly cheesesteak was invented in Philly but everywhere else perfected it?
I'm not sure which direction your 45 minutes is, but if you get a chance, I'd try Tony's of West Reading. Easily the best cheesesteak I've ever had, but as always, your mileage may vary. I literally order cheesesteaks less, because Tony's raised the bar so much for me that if its not from there, I don't care.
I think the only thing you missed was wrapping your cheesesteak in foil for like 5 minutes snd letting it sit, alone, by itself, untouched. It’ll do wonders to the bread. As a native Philadelphian, the local spots all deliver, and that exrta 5 minutes just make it a better experience. With all that said, John’s is delicious, Jim’s is always good, and the others have their place too.
Agreed. The best cheese steaks I've had are the ones I've let sit in the foil for like 20-30 minutes when I'm going to find someplace to eat in peace. Makes the bread a lot moister and softer cause it absorbs all the meat juices you'd normally spill out if you ate it fresh.
Jim's FTW. But when it comes to fond memories, when I lived and went to school there, it was tradition to catch the women's basketball game at Penn, then rush over to Abner's for discounted cheesesteak.
My biggest gripes with cheesesteaks outside of the tri-state area is the use of steak that's nearly 1/2" thick and green peppers. It's a simple sandwich; transparently thin ribeye, fried onions and cheese (prov, whiz or american). You actually did field research it's almost like you respect culinary origins (as you said in the video) I knew you would nail this and you certainly did.
Being from Philly, I have had more than my fair share of cheesesteaks and while disappointing you didn’t get to try Johns roast pork (or Angelos), I think you did a pretty darn good job in your recreation. Nice job!
Almost exactly how I make mine. You are right, the griddle is very important. The biggest distinction with mine is I toast a buttered roll and immediately place the the bun on the cool provolone after it is set on the meat and onions. It steams the cheese a little and melts it’s beautifully. Nice job!
I've watched dozens of cheesesteak-discovery videos and this might be the first one to skip Pat's and Geno's, which is the best advice any Philadelphian would give. To most of us, they're OK at best. The places you did choose were a good variety of popular cheesesteaks. However you got your recommendations, they were great. Except for Dallesandro's. In Philadelphia, pick six cheesesteaks, and no matter who you ask, one of them will be horribly wrong for their taste. And that's part of the charm of the cheesesteak. It's a ridiculously simple sandwich, but there are a zillion ways to prepare it. And your first rendition was both traditional and inventive without going overboard (like the second one). Philadelphians would buy it.
3 года назад+69
Tip: Food trucks have the best cheesesteaks in Philly. They're hard to find nowadays but once you do, it's heaven. I didn't know this for the longest until I went to college and they were the closet places in my area that sold them. Sincerely, someone who's been in Philly all their life.
My philadelphia experience was going there for a Jane Austen conference, waking up hungover, wandering onto the street, getting a cheese steak from a food truck in my regency regalia, while the Eagles Fans were already drunk and lining up behind me...BEST BREAKFAST EVER.
yeah i was gonna say the same. props for that. literally the only youtube video ive seen go there. everytone else aint trinna fet their camera equipment stolen.
I've recently learned how to make Philly cheesesteaks, and one thing I would highly recommend is toasting the hoagie before making the sandwich. Specifically, I like to toast the roll with a homemade garlic butter. Massive difference in both texture and flavor.
@@ek9589 to each his own! growing up in different places will mean that trying something that other people think makes it better (like garlic bread for your roll) just tastes wrong. my mom always added a ton of stuff to baked beans growing up, so "normal" baked beans taste wrong to me. i think if you didn't grow up in philly with traditional(?) cheesesteaks, you should absolutely try toasting your bread, with or without garlic butter. it really does add something great to it if you're not used to something else! that said, i also really like avocado on mine, so i'm sure some people would think that's sabotage too lmao
I recently got into it this year possibly to distract me from the last 2 years and the only complaint I can think of is sometimes I don't have enough room in the kitchen, room to work is underrated as hell.
@@SmokeBark granted he said "From Creed" in that video, and not too long ago he actually made a "botched by babish" video about Philly Cheesesteaks lol
As a native Philadelphian, you nailed the first one. All the elements of a traditional cheesesteak with the care and attention to detail a lot of the popular spots lose as they decrease quality to service larger crowds and make more money. Sharp provolone is most popular amongst the locals but American or Chez-Wiz hit different and can be fun alternatives depending on your mood. Excellent point about the green pepper - I only see them added to "Philly Cheesesteaks" outside of Philly. The ROLL is always going to be the #1 most important part of the sandwich and I really want to try your recipe for homemade rolls. Thank you Joshua for putting out quality content.
Indeed, cheez wiz is the real deal. Provolone is pretentious on a philly. I've seen him delete or change authentic dishes like budae jjigae to make them seem fancier.
Coming from a Philly native if you’re referencing just the roll its not called a hoagie it’s a hoagie roll also if you want a higher end cheesesteak you have 2 options Angelos pizza or Barclay prime. Love your stuff dude definitely going to try that bread recipe!
As a temporary Philadelphian (Going to school in Philly) The best cheesesteak I have received was from this food truck I forgot the name but it was much better than Geno's.
As a Minnesotan, I'd love to see you take on the ultimate Juicy Lucy. There's some good ones here in the twin cities, and would love to see you stop at Matt's bar in Minneapolis, and the Nook in Saint Paul. Hmu if this is on your agenda
@@ianward8658 I’m afraid that I do not like cornbread or bbq as a southern man. But smash burgers will rise and conquer the south as the new dominant food
You need to do a Chicago Italian beef. I recommend Johnny's in Arlington Heights or Al's in downtown Chicago. Portillo's is a good baseline but it's basic at best and I think most people will only go if they don't know better.
I frickin LOVE the commentary - not to mention the complete break down of what is "The Philly Cheesestake" all the way down to making the baguette for said cheese steak!! It's 8:35am and I need this sammich in my life NOW! Definitely on my list of must-tries
As a native of Philly, I can say this confidently. You can mimic everything on a cheesesteak EXCEPT the roll. If it isn't on an Amoroso or Liscio roll, it ain't gonna be it. It's ALWAYS the roll. It can't be mimicked.
As a former Phialdelphian, I must say I was a little disappointed that there wasn't a homemade Cheese Whiz/sauce permutation in the video somewhere. That aside, both versions looked bangin'!
As someone from Philly, to answer your final question: Yes, I think you paid proper respect to our cheese steaks. That shit looks amazing! It's a shame you didn't get to hit Dalessandro's, but at least you got to Max's. Though I was surprised nobody recommended Jim's to you. And, yes, usually if somebody asks us if we prefer Pat's or Geno's our response tends to be, "Don't be a tourist," followed by our personal favorite recommendation. Super impressed with the roll you made. A lot of us will tell you it must be an Amaroso Roll (myself included), or at least something made in Philly, but I think you taking the extra step to make the roll yourself is valid. Anybody comes at you for that can shut up. You get points for the Provolone, the original cheese for the Philly cheese steak. Though most places will put the roll over the steak at the end to help it melt, and kind of crisp up the bread. But no worries if you don't. I have heard this tall tale of putting mayo on a cheese steak, but everybody I have asked from Philly gives me a look of disgust when I brought it up. And the more I looked into it, the general consensus is "Gross, no". So I'ma have to take a point off for mayo. BUT JUST ONE POINT. Getting a score of 99 is still a really good grade! That being said, I am super impressed that you decided to come here to try real ones first. You did your research, and not many people do. I will happily eat one of these. The entire thing. Please.
I was also surprised not to see Jim's, I've only been to Philly once but almost everyone told me to go there (plus a couple recs for Dalessandro's). I ended up doing the thing where you wrap the cheesesteak in a slice of pizza from Lorenzo and Sons and was about ready to split open after finishing it lol
Jims is probably my favorite... I was hoping I get to see it come up what a shame. Honestly though, the best cheesesteaks I had when i lived in philly were probably from the food truck on 33rd and market.
I’m from Philly and eat a TON of steaks. The only thing I have to gripe about is the sesame seeds on the roll. Other than that absolutely spot on. Great job, Josh.
Me: Why didn’t he just pay the flight change fee to stay one more afternoon and try the other sandwiches? Joshua: I bought this grill for this video specifically. Also here’s a $500 sandwich
The good places being closed is authentic. John's Roast Pork is good not just because it's good, but because it's better than where you end up going when you see it was closed.
I was so concerned when I saw this video pop up. As someone from Southeastern PA, who lived in Texas for a few years my first thought was "Oh no, is going to order a cheese steak in Houston and then try to 'but better' it? Oh god, why?"
I like to hit the steak with Lawry's and pepper and then throw in a ratio of about 2:1 white american to smoked provolone and mix a little so I don't just get chunks of cheese/steak without the other and redistribute heat.
I'm say this as person who lives in Philly. You did a really great job in recreating the source material. I love ya work and thank goodness you went to the best spots there was in our fair city.
As a born and bred Philadelphian I loved this video and approve of the restaurants you went to for tastings and the cheeseteak you made itself looks amazing. You did us proud Josh.
This Philadelphian is a Seattle-ite now. I was so excited to go to the fair with my hubby and I saw a food truck with flashing lights "PHILLY CHEESE STEAKS" and said we'd split one. I got it, unwrapped it and went back to the truck and said, "you gave me the wrong sandwich". "What did you order?" A Philly cheese steak wit." He looked and said this IS a Philly. Me: "No, this is a roast beef sandwich with swiss cheese, lettuce tomato and mayo". Peppers? No thanks. Mayo is an abomination!!!!!!!
It's called flavor. I'm sorry Philly, but a cheesesteak without peppers is trash. I don't care whether it's cheese wiz, american or provalone or w/e but without peppers it's just bland af.
Josh: “so the first thing you’re gonna do is not go to the grocery store because we’re grownups and instead we’re going to make our own from scratch” Me being a 15 year old boy learning how to cook: “MOM IM AN ADULT!!” 😈
One of the best things you can do as a teen is learn how to cook. I know so many adults who have no idea how to cook even a basic dish. They end up wasting SO MUCH money on both take out and random ingredients that they don't know how to utilize.
@Shawn Kuhn you have amazing parents :) not every person has to love cooking, but being able to make yourself a couple of dishes from scratch is a vital life skill Plus it can be a great way to preserve your culture/heritage/family history
love it! made it too, but i changed a tiny thing, that i liked a lot: added seedy Dijon-mayonnaise and used the bread to pick the whole thing up from the grill, but before you pick it up let it rest (covered with any kind of lid) on the cheesy meat
This is actually legit, most “cheesesteak” recipes from the internet always throw in extra unnecessary shit(mushrooms, peppers, etc.) While mayo isn’t my personal choice to put on a cheesesteak this looks great and I wouldn’t turn my nose up at it. The roll looks great and like sarcone’s too. That is probably the most important part of a cheese steak. Any shop can get good meat and cheese, but if ya got shit bread, it ruins it. Josh, big 💯 on the recipe, please come back around and try John’s Roast Pork for a future italian roast pork video.
@@jaredparis9405 My usual order is sharp prov, salt, pepper and ketchup. Bacon, too, if I'm feeling the need. I don't think I've ever seen anyone order a steak with mayo on it. I'm having trouble imagining it.
Pro tip for melting the cheese on a flat top from someone who used to make cheesesteaks at a place: get a squirt bottle full of water, after you layer your cheese on spray a strip of water next to the steak and make sort of a pyramid shape above your steak with both of your spatulas that'll trap the steam inside and melt the cheese
I'm a fully formed adult and there was no way in hell I was baking bread. I went straight to the store, bought the bread and followed this recipe. It was great! Thanks for the video
@@zakamaze9321 I bake them myself and I do think I’m a better baker than josh, yet I prefer bought bread for Philly cheesesteak because I can’t recreate the soft and spongy texture at home.
The Cheese Steak shop on Divisadero in SF was the closest to "authentic" ( in the 80's, )in my opinion., 10lb boneless rib sliced gossamer thin, then flat topped w\olive oil\veg oil soft chewy rolls, sweet onions and sharp provolone. The cheese and rolls came from Pennsylvania, along with Tasty kakes, usually only found in cheesesteak joints outside Philadelphia. There's a treat that would benefit from your touch. You could also get a bottle of wine to go with your steak, San Francisco being seen Francisco', after all. Was a cook there for a year or so as a second gig. Damn good steaks 😎
people talk shit about cheesesteak shop cuz its a chain, but the bread is legit and they are always consistent. always a favorite of mine. i feel like the sunnyvale cheesesteak shop is better though haha
@@djgrandprix thought you were speaking of Santa Fe (SF), New Mexico. No good regular Philly here but you can up the game with Hatch green chili from NM.
I'm gonna have to side with Alton Brown, when a region is known for a food the quality typically drops. And my favorite cut for sauteing onions had become julienne. Adding mustard shouldn't be sacrilegious, cheese and mustard just taste good together.
All possibilities; but likely there’s an overall laziness that is observed as the number of vendors increases Market becomes crowded and overall quality is spread out to widely, or concentrated to a select few that may or may not maintain their quality level
@@JS-sv4ol Also, I think it usually made less offensive for non-local tastebuds which haven't grown eating it and find some parts of it weird or wrong and in the proccess it's made more bland.
Or occam's razor. It's steak and cheese on a bun with grilled onions. A lot of room for legend and mystique. Not a lot of room for actually making something particularly noteworthy. And before someone says something about it needing to be outstanding to get legend in the first place, one of London's most famous foods is boiled eel served cold. I actually like eel, but that's the most boring way to cook and serve it imaginable.
I’m in Philly this weekend and ate at John’s Friday evening. Your cheesesteak looked like what I got there minus the larger cut onions. Wish you could have tried John’s I think it is the best.
Just watched this video. I think you missed one important step, the creation of "the drip." The drip is an expression used by pro cheesemakers for the moistening juice which flavors and keeps the cheesesteak juicy throughout its consumption. It is created by circling the cheesesteak when the meat is cooked but before the cheese is placed on the meat. Take a squeeze bottle of water and circle the meat with a good spray. Put on the cheese and cover the meat and cheese with a domed cover. This will cause the cheese to be melted by the steam and will create a delicious juice which will be scooped up and wet the roll eliminating the need for mayo (mayo is a travesty to Philly cheesesteak eaters). The magical juice created by that water is a key ingredient to an authentic Philly cheesesteak. Had you gotten to John's or D'Aleesandro's you would have seen it being done. Try it again and send out a report.
Good job...I use boneless beef short rib to make my cheese steaks at home as well. It seems to taste the best when compared to ribeye and top round..each spot in Philly/South Jersey has their own twist on a cheese steak..I prefer a mix of provolone/american with mayo, fried onions, and at least 8 oz of steak on mine..and as tons of people have said..the right roll is crucial.
My twist on a Philly cheese steak is to use herbed Philly cream cheese and green Hatch chili (or green bell pepper). Ooey, gooey, chewy, and tasty. With the right chili a bit spicy and a bit of tang from the cheese. I’m from the East Coast and love grinders.
The "halo" is primarily caused by dry hair, and breakage. One trick is to reduce the number of times that you shampoo your hair per week. Instead of shampoo everyday do shampoo twice a week and whenever you take a shower use conditioner. It's a technique called co-washing. Another thing as a curly hair person you want to brush your hair while it's wet, with a brush that doesn't break the hair. You can also apply for oil to the hair after you brush it if it seems to be dry. Avoid products with silicone. And be careful of hair ties that grab the hair and pull it. Basically treat your hair like it's fragile
The only thing they do differently in Philly is put the bread on top of the steak once it's done. This helps them transfer the meat to the roll a lot easier!
you forgot that it then gets wrapped in butcher paper long enough fot the essence of bread and steak to properly meld with the cheese. This is necessary.
Philadelphian here. Josh you did an amazing job. I don't recall us putting mayo on the bread but whatever floats your boat. Also, no Philadelphian has the patience to make a cheese steak that takes 1 week. However, the more time you put into it, more amazing it will be, so I get it!
That's two videos that Josh has told us to avoid spraying the glass on the door. In starting to think he had to replace his door recently because he did just that.
Glad you mentioned NOT going to Pat's or Geno's. They're touristy assembly line style steaks and not recommended. The ones you mentioned are the heavy hitters, along with some others you didn't mention. Jim's on South St is also ok, but their use of the leaner top round (which they finely chop as opposed to a rough chop) instead of ribeye yields a dryer sandwich with more meat spillage. I'm definitely judging you just a bit for using provolone (only wiz or American are acceptable), but otherwise good job! Where I am just north of Philly, cheesteaks almost always comes with American cheese, onions, and marinara sauce. It's a regional variation, so don't @ me.
@@marcusmoore7600 I've been to both, because sometimes you're just hungry and need a sandwich. I don't recommend either. They're too "assembly line." The meat is pre-cooked and sitting around. You want it fresh. D'Allesandro's is great. John's Roast Pork is also great. Those are just two of the most notable ones.
@@McBethklok Look, I'm not gonna tell anybody how to order or make their cheesteaks. You do you. But in Philly, anything other than whiz or American will get stares or maybe some curse words mumbled under someone's breath. I remember John Kerry ordered a cheesteak with Swiss when he was running for president, and folks thought he was some sort of infidel or something 😂.
@@meddlesomepriest I lived there for about a year and usually went "wiff wizz", but back home we only get monterey jack so:( same thing for the hoagies, they just don't have them here (it's either a hard french roll or a soft hamburger bun)
Best cheesesteak I ever had was from a deli in Melbourne, FL. It had a roasted garlic and peppercorn flavor with the steak. Tasted like u got a peppercorn steak sandwich. Absolutely phenomenal sandwich from the back of a small grocery.
that is the best places, lately in Philly they've been doing nothing but steaming their steak meat because it cooks faster, if the meat is browned it will be 10 times better than 99% of the sandwiches you can buy in Philly at the "big name steak shops"
Hey Joshua, absolutely love your videos, you've done an amazing job with your channel. When I made the hoagies, I did not have a couche, so as a quick hack, I just used parchment paper that I shaped just like the couche in the video, then when it was time to slice and bake, I didn't need to use cornmeal, I just sliced the tops of the parchment rolls and transferred the individual loaf to the peel with the parchment underneath and it maintained the shape and integrity of the shape without having to transfer and the parchment slides of the peel easier than dough/cornmeal.
Both sandwiches look amazing. I think in the first one, when you were thinking mustard, I was thinking sauteed cherry peppers. Try it. This is the first time I've ever heard of cutting the ribeye with short rib. Can't wait to try that. I like the tallo oil as well. Do you mix that with avocado oil? Yes on the sharp provolone and blow torch. You nailed it. Not sure about the sesame seeds, but I'd have to try that side by side. Kudos for making such a big investment in search of the ultimate cheesesteak sandwich.
@@joevannieortiz1288 LMAO. Jim's is mid too. Personally, my top 3 is Sonny's, Spot Burger & Cleaver's. All 3 of these are way better than every spot in the video lol
@@PlymitBoy grab yourself a Tony Head from Angelo’s in South Philly… By far the best cheesesteak, being born and raised here in philly I’ve had alot of cheesesteaks lol.
Dalessandro's & Jim's on South St. would have been my recommendation. But this is right here is something I would have to try before going to either of those places
Your bread looks awesome! I grew up in South Philly eating JRP cheesesteaks. They are the best! I’d love to see you make this using American or Cooper sharp cheese & scooping the roll. Less bread & more steak/cheese/onions makes for next-level cheesesteaks.
I hope this gets to you but I work at a sub shop that also specializes in cheese steaks. It's this local place, Tiffany's Downtown in Bloomsburg, PA. And people from Philly have come in and told us how much better ours is. The process is spot on and I make them all the time. I hate making them constantly but I always recommend it because it is that good.
Regarding what to do about your "halo" - 1. Houston humidity is real, embrace the frizz 2. Get a light spray in conditioner, spritz the halo, smooth back 3. Repeat number 2 as often as is necessary 4. When that quits working see number 1
As someone who lives about a hour from Philly, I’ve had my share, but Donkeys Place in Camden has been my favorite. Something different about their seasoning and I think I got it down to either Lawrys salt or beef bouillon added to the meat
I live within walking distance to Pat's and Geno's and I never go there. Sad you missed out of John's roast pork because they are amazing. Great video as always man!
Can confirm. Went all the way to Philadelphia just to eat one and the trip was worth it, I'd gladly make the trip again. I've been struggling to get the flavors right at home so thanks for making this.
I tried this recipe last week.
Another two weeks and I can finally have lunch.
😂😂😂
10 months later and he's still waiting
😂😂😂😂😂
You ever got it?
@@eternalsinner80 I f*cked up the bread, gotta wait another 2 years.
Just made the baguettes. My first time baking bread (I'm 67). Came out awesome! Will definitely make it again. Perfect with my steak and cheese. A few weeks ago my wife bought me Joshua'a cookbook. Looking forward to making a few things from it. Thanks, Joshua!
Damn that sounds awesome
W
God this made me so happy
wow jerry! Such a rewarding experience !
Proud of you Jerry you legend
As a Philadelphian, I was so proud when you didn't go to pats and Geno's. I was really ready to be disappointed. Thank you Tom.
Pat's and geno's still hits though
@@TheKos2Kos are you Geno or Pat?
I only go to genos for their hot sauce, it is fucking incredible and holy shit is it HOT lol
As a life long (mostly) SJ resident, Tony lukes is way over rated, pats and genos blows, but there was one he missed, that we all know about. Hint he did not go there
As a Philadelphian also, I’m a little sad they didn’t go to Jim’s.
I'm a chef in Las Vegas, and the mind, body, dough connection is the best culinary advice I've heard, in at least 5 years!!!....
as a person from philly i appreciate the “philly is very loud” bit because yes. yes it is.
Fr. Even at 3 am it’s loud 😭
Same lol
Right lol
It is easy to get "spooked" in that city.
I live right near Tony Luke's, and yes it is consistently like this
Josh: it is actually easy to make a philly cheesesteak
Also josh: takes a week and a half to make one
I feel like every single meal he makes takes at least a day or longer kinda pointless but yeah 😂
This made me laugh 🤣🤣🤣 he’s not wrong if you buy rolls pre-made. Probably won’t be as good though
NOBODY is going to follow these instructions. You'd have to be unemployed.
@@FixNewsPlease well, it's pretty fast if you don't make bread yourself
@@FixNewsPlease no theres a thing called meal prep that a lot of people use
He put more energy into that bread than my father did in my childhood. Thanks papa.
What sucks is that the bottom came out burnt
No worries... Papa make it better with kissss!
Sadly true
He your new papa now. ❤️
Is this James pumphrey?? Day 367 of asking of an up to speed on James dad.
Quick tip: We use about 2" thick, high quality ribeye steaks. We freeze them just about solid, and slice them on a mandolin. It gives you the perfect consistency and thickness for the meat EVERY time! Also, I have a cheap, crappy mandolin from Walmart... I think it was like, $15 bucks. It works great!
Are your finger tips still with us?
My MIL lost a finger in her bowl of potatoes. Get a mandolin glove
"there's almost too much flavor" suffering from success
😹😹😹
Do you want to hug me? Then I have to shatter your dreams: I am in a relationship with TWO females! They are also huge fans of me, YT Megastar AxxL! Please don't be too disappointed, dear mari
🤣🤣🤣🤣🤣🤣
@@AxxLAfriku bruh your channel is actually awesome wut!!??
😹😹😹
Dude you knocked this out of the park. I know there will be those that will cry because it's not chopped enough, but you nailed it. I worked on a cheesesteak truck and shop and the sear is something so many places miss. Most shops in Philly and the surrounding area use good beef, but then essentially boil it on the flattop. Thank you!
There’s a reason why most don’t sear cause it overcooks the meat. Some of the places low and slow cook the meat cause it’s ribeye so it’s tender. While I agree sear equals flavor , it makes sense why they do that. Check out Tony Luke’s videos on RUclips
It is definitely chopped enough
@@GregoryTartaglia if you go high enough you can get a sear on almost anything
A sear does not overcook the meat. In fact a sear ensures that the meat keeps its moisture. A properly cooked cheesesteak doesn't need to spend long on the flat top. I can usually knock out a cheesesteak in 2 to 3 minutes.
@@trophydadgaming im sorry but your wrong here. First off I am a chef. Second searing does not lock in moisture that is a myth, you sear for flavor the carmalization. and you can't tell me that a thin ass piece of meat isn't gonna over cook in a few seconds. Again sear is great for flavor, but i guarantee your meat is tough and chewy .
Man, that looks incredible, but I won’t lie. I was hoping you’d show us how to make artisanal cheese wiz
Cheese wiz with cheese with wiz
Yeah I was hoping to see one wit as well, but that's a heck of a beautiful sandwich.
where da wiz wit
He has before
@@anders9958 wiz wit the cheese with the wiz wit
For anyone who wants to make this irl (and doesn’t want to spend 4 days making bread 😂) - the Cubano bread is a great sub for the loaf he makes here, and can be done in an afternoon. Made it yesterday and it was amazing!! Only other thing we did different is we got a jar of the cherry peppers from jimmy John’s and omg 🤤 it was amazing!!
Thanks!
Ty!
This has to be the most over-the-top cheesesteak video.... 3 or 4 days for a roll, 3 or 4 bone-thick rib roast, short ribs, a deli slicer, beef tallow, a big griddle (just for making a sandwich).... it looks absolutely incredible, as it should considering the aforementioned
Even if you make it with cheaper stuff it’s still amazing, honestly as long as you season the meat, use a good Mayo (homemade is best) and caramelize the onions, I also toast the bun, it’ll turn out better than any shops
Don’t forget the second sandwich
Yes, all of what you just said then the second Wagyu version comes up…
@@jonathanberkovitch Ha. For a second I thought that hunk of rib roast was Wagyu, but it was the short ribs.
Makes you appreciate why most folks prefer to leave cheesesteak making to the pros. Economies of scale!
Whenever I see the words "Philly Cheesesteak" I instantly think of the episode from Fresh Prince of Bel-Air, where Will and Uncle Phil argue over what makes a Philly Cheesesteak, a Philly Cheesesteak.
Yoo I’m glad I’m not the only one
Yeah, waiting Will Smith to comment on this video 😂
"eh huh.....hi"
Yoooo same, and the crop top he was wearing😂
If this were a cheesesteak you'd be able see through this bag.
I dropped everything to watch this episode. I love Philly Cheese Steak
i love men
Same
I dropped my philly cheese steak to watch this episode
I prefer milk steak
What did you drop? Hopefully not a baby
I just made this and we LOVED it! Thank you for always making the best easy cooking videos!
This man knows how to make content. Like holy hell the production quality is so good.
really? You like all that snippy editing where the video is chopped 3 times in one sentence? It bothers me for some reason.
@@spiegeltn EVERYTHING about Weissman's content is INSUFFERABLY pretentious, but he's good at his craft so I still enjoy watching his creations.
@@spiegeltn yes, it's comically over-edited. It's not really about the food apparently, just folks that like his sense of humor. Exhibit A is virtually no one will follow this recipe.
@@51rwyatt It's like Max Headroom taught him how to make a video.
"This needs mustard" my grandpa who was born and raised in Philly used to get his with mustard, my dad thought he was crazy but maybe he was onto something
Spicy brown mustard is a pretty common condiment on Phillies around here.
I'm not too much of a mayo guy, but I love mustard and other tangy condiments, so whenever I get a cheesesteak, I usually get at least mustard, but oil and vinegar as well if the restaurant has it.
Always mustard 🤷🏻♂️
Maybe it's because they weren't salty enough haha
Grandpa is always more right than dad
The traditional steak: not sure I accept the mayo, but technique-wise, you've got it almost perfect. The sharp provolone is the right choice, as is the big onion. The only major thing it's missing is the day's worth of heat-reduced line cook sweat you get from the 4pm steak at Jim's on South in the middle of summer.
The "but better": it looks delicious, and I would absolutely drown in it, but you're right - it's not a Philly cheese steak. That said, give me five of 'em.
From the heart of this South Philly native, thank you for taking the Philly steak seriously enough to do it right.
God I love Jim's and I'm sad he didn't go there. The lines at Jim's are enormous at times.
So believe it or not Mayo is actually very much in North Philly thing. A lot of people in Kensington and North Philly will order their cheesesteaks with salt pepper ketchup mayo (all one work) you probably get that alot at Max's. Now I grew up in Northeast Philly ( South Phillies little brother) and yeah his steak looks legitimately good
Line cook sweat is an extra special ingredient. Well said and Full Stop.
Who cares, it's just food and only enjoyable for 10 mins and then you'll forget about it forever...
@@thegeneral19 damn eating must really suck for you, I still remember this bomb ass steak I had like 4 years aho
As an *almost* Phillidelphian (I live about 45 minutes out), I would say I have the same opinion. I have never had a jaw-droppingly good cheesesteak, I think most that I've gotten in philly were too oily/dry/bland, and if I were to make one, I could only pray to God it looked that amazing.
absolutely agree. a ton of places (especially the touristy ones) undersalt the beef or completely smother it in cheese. i'm not a huge steak guy (i know as a philadelphian that might be sacrilege), but the best one i've had is from angelo's.
"Just make a dang cheesesteak and do me a favor, do it *THE RIGHT WAY* ".
-Joshua with a western cowboy accent
translation: JUST DO IT.
I love in California and get my chesessteaks in the bay area and they're pretty good for an outside cheesesteak. I can only imagine what an authentic steak would taste like.
It's funny you all are4 saying that, tons of places in the south have done good philly cheesesteaks voer the years (if you avoid the "fast food" type places some can be outstanding). Soooo ... maybe the philly cheesesteak was invented in Philly but everywhere else perfected it?
I'm not sure which direction your 45 minutes is, but if you get a chance, I'd try Tony's of West Reading. Easily the best cheesesteak I've ever had, but as always, your mileage may vary. I literally order cheesesteaks less, because Tony's raised the bar so much for me that if its not from there, I don't care.
I think the only thing you missed was wrapping your cheesesteak in foil for like 5 minutes snd letting it sit, alone, by itself, untouched. It’ll do wonders to the bread. As a native Philadelphian, the local spots all deliver, and that exrta 5 minutes just make it a better experience.
With all that said, John’s is delicious, Jim’s is always good, and the others have their place too.
Agreed. The best cheese steaks I've had are the ones I've let sit in the foil for like 20-30 minutes when I'm going to find someplace to eat in peace. Makes the bread a lot moister and softer cause it absorbs all the meat juices you'd normally spill out if you ate it fresh.
let’s be honest, he use a5 steak to make cheese steak, i assumed it would be a lot better than most cheesesteak places.
I prefer a crisp roll-- having "soggy" bread is not my idea of bread-- always best to eat them fresh, Pat's or Geno's included
Jim's FTW. But when it comes to fond memories, when I lived and went to school there, it was tradition to catch the women's basketball game at Penn, then rush over to Abner's for discounted cheesesteak.
“I’m a native phildiloliifgiphan” boy jus eat yo cheesesteak n b quiet 😭😂
My biggest gripes with cheesesteaks outside of the tri-state area is the use of steak that's nearly 1/2" thick and green peppers. It's a simple sandwich; transparently thin ribeye, fried onions and cheese (prov, whiz or american). You actually did field research it's almost like you respect culinary origins (as you said in the video) I knew you would nail this and you certainly did.
How do you know he "nailed" this without you tasting it?
@@devildez because I know what belongs in traditional cheesesteaks. It’s literally stated in my comment.
Imagine if everyone just stuck with "traditional" recipes. We'd all just be eating bread.
@@banksta3 Which is fine. But then they should just call it a cheese steak, not a Philly cheese steak.
@@Andrew-it7fb Sure, but even Philly can't agree on what that means.
Being from Philly, I have had more than my fair share of cheesesteaks and while disappointing you didn’t get to try Johns roast pork (or Angelos), I think you did a pretty darn good job in your recreation. Nice job!
Angelos is so good
@@amomot seriously. it's the new champ
Almost exactly how I make mine. You are right, the griddle is very important. The biggest distinction with mine is I toast a buttered roll and immediately place the the bun on the cool provolone after it is set on the meat and onions. It steams the cheese a little and melts it’s beautifully. Nice job!
Thanks!
you spend a week making bread
I've watched dozens of cheesesteak-discovery videos and this might be the first one to skip Pat's and Geno's, which is the best advice any Philadelphian would give. To most of us, they're OK at best. The places you did choose were a good variety of popular cheesesteaks. However you got your recommendations, they were great. Except for Dallesandro's. In Philadelphia, pick six cheesesteaks, and no matter who you ask, one of them will be horribly wrong for their taste. And that's part of the charm of the cheesesteak. It's a ridiculously simple sandwich, but there are a zillion ways to prepare it. And your first rendition was both traditional and inventive without going overboard (like the second one). Philadelphians would buy it.
Tip: Food trucks have the best cheesesteaks in Philly. They're hard to find nowadays but once you do, it's heaven. I didn't know this for the longest until I went to college and they were the closet places in my area that sold them.
Sincerely, someone who's been in Philly all their life.
Facts. Tacos too. The truck on temples campus 👌🏾
Makes sense. Everything tastes better when it's served out of a truck.
My philadelphia experience was going there for a Jane Austen conference, waking up hungover, wandering onto the street, getting a cheese steak from a food truck in my regency regalia, while the Eagles Fans were already drunk and lining up behind me...BEST BREAKFAST EVER.
I know the one I went to outside of 401 N Broad was bad ass...
@@MojoJoco As a born and raised Californian, I second this 1,000,000%. I especially love tortas from taco trucks.
Respect to papa for doing his research. More respect for going to Max’s, that area can be a little frightening for a tourist
I see a lot of tourists go to Max's and it makes me raise my brow every time cuz I used to live around there 😂 I always wonder y they'd risk it fr fr
Notice how he took off the rolex there
@@Stewel92 smart man😂😂
yeah i was gonna say the same. props for that. literally the only youtube video ive seen go there. everytone else aint trinna fet their camera equipment stolen.
Just say you're afraid of black people
I've recently learned how to make Philly cheesesteaks, and one thing I would highly recommend is toasting the hoagie before making the sandwich. Specifically, I like to toast the roll with a homemade garlic butter. Massive difference in both texture and flavor.
As a Philadelphian I’ve tried this and just didn’t like it. Not bad but just doesn’t taste right to me
@@ek9589 to each his own! growing up in different places will mean that trying something that other people think makes it better (like garlic bread for your roll) just tastes wrong. my mom always added a ton of stuff to baked beans growing up, so "normal" baked beans taste wrong to me.
i think if you didn't grow up in philly with traditional(?) cheesesteaks, you should absolutely try toasting your bread, with or without garlic butter. it really does add something great to it if you're not used to something else!
that said, i also really like avocado on mine, so i'm sure some people would think that's sabotage too lmao
I was thinking it needed peppercini atleast.
Try toasted in rosemary infused olive oil with roasted garlic and herb mayo it’s is a game changer
@@finexity5054 I will have to try that next time!
How do you properly eat a cheese steak?
Very care-Philly.
i see what you did there
That was awful
@@melonpan5696 you too!
HEY HEY HEY HEY NICEEEE
@@akin6664 hey hey hey, right? :D
More people should be inspired to cook. It’s so relaxing and therapeutic! On top of all of that, you can control the FLAVOR! Awesome vid.
I recently got into it this year possibly to distract me from the last 2 years and the only complaint I can think of is sometimes I don't have enough room in the kitchen, room to work is underrated as hell.
@@sajohnson09 just wait til you're storing appliances in all sorts of weird ass places lol
I like how you actually tried our steaks and dissected the ingredients instead of just basing it off movies
Binging with babish
@@SmokeBark well babish is all about accuracy when possible
@@SmokeBark he does accurate recipes in his basics and movie/show accurate for normal vids
@@SmokeBark granted he said "From Creed" in that video, and not too long ago he actually made a "botched by babish" video about Philly Cheesesteaks lol
As a native Philadelphian, you nailed the first one. All the elements of a traditional cheesesteak with the care and attention to detail a lot of the popular spots lose as they decrease quality to service larger crowds and make more money. Sharp provolone is most popular amongst the locals but American or Chez-Wiz hit different and can be fun alternatives depending on your mood. Excellent point about the green pepper - I only see them added to "Philly Cheesesteaks" outside of Philly. The ROLL is always going to be the #1 most important part of the sandwich and I really want to try your recipe for homemade rolls. Thank you Joshua for putting out quality content.
if its not cheez wiz it doesn't even feel like a cheesesteak to me tbh anything else feels too fancy LOL
Indeed, cheez wiz is the real deal. Provolone is pretentious on a philly. I've seen him delete or change authentic dishes like budae jjigae to make them seem fancier.
@@Dirgenudel Nothing more pretentious than sliced tomato. Remember when John Kerry did that back during the presidential race in 2004? Yikes. 🤣
what's your stance on mushrooms on a Philly?
@@joshc5613 honestly mushrooms are good on just about anything.
I'VE WAITED YEARS FOR THIS
@MMI👇😍 SHUT UP
The bread to be done?
Coming from a Philly native if you’re referencing just the roll its not called a hoagie it’s a hoagie roll also if you want a higher end cheesesteak you have 2 options Angelos pizza or Barclay prime. Love your stuff dude definitely going to try that bread recipe!
Can confirm hoagie is the completed sandwich on a hoagie roll.
and if we're being really pedantic then it has to be an Amoroso Hoagie roll - accept no substitutes (admittedly Josh's look decent)
He literally refers to it as a hoagie roll at the beginning lol.
You are correct, from another native
I second Angelo’s! Great bread from Sarcones.
I'm starting to get the feeling that Josh just likes everything extra salty
Who doesnt
He do.
Trying a few of his Italian recipes, I can confirm they are way over salted.
Most definitely. Past couple recipes I followed exactly were WAYYYYY too salty lol.
@@fleuttre4510 People that want to live past 50 lol
As a temporary Philadelphian (Going to school in Philly) The best cheesesteak I have received was from this food truck I forgot the name but it was much better than Geno's.
Like you said temporary. You don’t count.
As a Minnesotan, I'd love to see you take on the ultimate Juicy Lucy. There's some good ones here in the twin cities, and would love to see you stop at Matt's bar in Minneapolis, and the Nook in Saint Paul. Hmu if this is on your agenda
I feel like as time goes on, Papa summons more of his inner southern
Livin in the south tends to do that. You end up copying our culture and join the southern cornbread and bbq master race.
@@ianward8658 I’m afraid that I do not like cornbread or bbq as a southern man. But smash burgers will rise and conquer the south as the new dominant food
You need to do a Chicago Italian beef. I recommend Johnny's in Arlington Heights or Al's in downtown Chicago. Portillo's is a good baseline but it's basic at best and I think most people will only go if they don't know better.
Johnnys will forever be the best
Amen
Benefit of Portillo's though is the accessibility. Of course Johnny's is better, but you can get Portillo's anywhere around the city. Pros and cons.
Or you know, if you live in Wisconsin and the closest one is right across the border in Gurnee...
Bless you for posting this. Johnny’s is on my list for our next trip up there. Can’t wait.
I frickin LOVE the commentary - not to mention the complete break down of what is "The Philly Cheesestake" all the way down to making the baguette for said cheese steak!! It's 8:35am and I need this sammich in my life NOW! Definitely on my list of must-tries
As a native of Philly, I can say this confidently. You can mimic everything on a cheesesteak EXCEPT the roll. If it isn't on an Amoroso or Liscio roll, it ain't gonna be it. It's ALWAYS the roll. It can't be mimicked.
I think his homemade roll looks good as hell in a general sense, but yeah you're 100% right. There's just something about the Amoroso rolls.
Amoroso really do be carrying the cheesesteak industry on its back
Amoroso or Liscio's hits DIFFERENT
Preach!
His roll looked overdone but everything else was great.
As a former Phialdelphian, I must say I was a little disappointed that there wasn't a homemade Cheese Whiz/sauce permutation in the video somewhere. That aside, both versions looked bangin'!
Cheese wiz sauce?!!!what part of phila you from upper Darby 😂🤣
@@upt746 the traditional cheesesteak is made with cheese whiz
That’s what I’m saying. Where dat cheese wiz
Wiz with baby
@@donovandownes5064 lies
As someone from Philly, to answer your final question: Yes, I think you paid proper respect to our cheese steaks. That shit looks amazing!
It's a shame you didn't get to hit Dalessandro's, but at least you got to Max's. Though I was surprised nobody recommended Jim's to you. And, yes, usually if somebody asks us if we prefer Pat's or Geno's our response tends to be, "Don't be a tourist," followed by our personal favorite recommendation.
Super impressed with the roll you made. A lot of us will tell you it must be an Amaroso Roll (myself included), or at least something made in Philly, but I think you taking the extra step to make the roll yourself is valid. Anybody comes at you for that can shut up.
You get points for the Provolone, the original cheese for the Philly cheese steak. Though most places will put the roll over the steak at the end to help it melt, and kind of crisp up the bread. But no worries if you don't.
I have heard this tall tale of putting mayo on a cheese steak, but everybody I have asked from Philly gives me a look of disgust when I brought it up. And the more I looked into it, the general consensus is "Gross, no". So I'ma have to take a point off for mayo. BUT JUST ONE POINT. Getting a score of 99 is still a really good grade!
That being said, I am super impressed that you decided to come here to try real ones first. You did your research, and not many people do. I will happily eat one of these. The entire thing. Please.
2:38 He did get to Dalessandro’s and even rated it #1
I was also surprised not to see Jim's, I've only been to Philly once but almost everyone told me to go there (plus a couple recs for Dalessandro's). I ended up doing the thing where you wrap the cheesesteak in a slice of pizza from Lorenzo and Sons and was about ready to split open after finishing it lol
tourists now go to D'Alessandro's.
Jims is probably my favorite... I was hoping I get to see it come up what a shame. Honestly though, the best cheesesteaks I had when i lived in philly were probably from the food truck on 33rd and market.
This is one of my favorites i've watched it a few times now. I cook like 3 times a year but i'm going to give this a shot.
I’m from Philly and eat a TON of steaks. The only thing I have to gripe about is the sesame seeds on the roll. Other than that absolutely spot on. Great job, Josh.
im from the philly area. and love the sesame seeds. Sarcones makes amazing bread and does sesame seeds
Just wait until a lot of cheesesteaks have _ketchup_ on them. Which is actually surprisingly normal in Philadelphia.
Me: Why didn’t he just pay the flight change fee to stay one more afternoon and try the other sandwiches?
Joshua: I bought this grill for this video specifically. Also here’s a $500 sandwich
The good places being closed is authentic. John's Roast Pork is good not just because it's good, but because it's better than where you end up going when you see it was closed.
I love Joshua, but rookie mistake forgetting that a lot of restaurants are closed on Mondays to recover from the heavy weekend traffic.
@@kas7145 He's a talented chef, but he makes a lot of 'this is what the world is really like' rookie mistakes.
because delaying the video schedule loses way more money than staying around for diminishing return ass sandwiches
Best tax write offs the man could get
Jim’s South Street may not be the “best” but’s it’s my favorite for nostalgia reasons.
Especially when you do a Philly Taco on a late night.
Ishkabbibles is my personal favorite but Jim's is a close second
I was so concerned when I saw this video pop up. As someone from Southeastern PA, who lived in Texas for a few years my first thought was "Oh no, is going to order a cheese steak in Houston and then try to 'but better' it? Oh god, why?"
I honestly think it’s alright . Thankfully I can choose between johns roast pork and Jim’s but I would suggest Sonny’s. So good
I like to hit the steak with Lawry's and pepper and then throw in a ratio of about 2:1 white american to smoked provolone and mix a little so I don't just get chunks of cheese/steak without the other and redistribute heat.
I'm say this as person who lives in Philly. You did a really great job in recreating the source material. I love ya work and thank goodness you went to the best spots there was in our fair city.
As a born and bred Philadelphian I loved this video and approve of the restaurants you went to for tastings and the cheeseteak you made itself looks amazing. You did us proud Josh.
😂 When Josh took out that bell pepper I went, “Yo, WTF is that?” 😅
@UCHqAIMY4_Tju_30k-Hfzy3A fuck off bot
This Philadelphian is a Seattle-ite now. I was so excited to go to the fair with my hubby and I saw a food truck with flashing lights "PHILLY CHEESE STEAKS" and said we'd split one. I got it, unwrapped it and went back to the truck and said, "you gave me the wrong sandwich". "What did you order?" A Philly cheese steak wit." He looked and said this IS a Philly. Me: "No, this is a roast beef sandwich with swiss cheese, lettuce tomato and mayo". Peppers? No thanks. Mayo is an abomination!!!!!!!
Who fuckin cares if someone puts peppers on their sandwich, you're not the one eating it.
@@tylerrickard4520 put whatever trash you want in your sandwich. just don't fucking call it a Philly cheesesteak.
It's called flavor. I'm sorry Philly, but a cheesesteak without peppers is trash.
I don't care whether it's cheese wiz, american or provalone or w/e but without peppers it's just bland af.
One trick I learned in making my own version of the Philly Cheesesteak is to wrap it up and let it sit for 5 minutes, or a cold beer, before eating.
100%. Let the whole thing congeal. Cheesesteaks are amazing for takeout.
I love watching all his vids knowing I won’t be able to cook them myself no matter how he explains
Josh: “so the first thing you’re gonna do is not go to the grocery store because we’re grownups and instead we’re going to make our own from scratch”
Me being a 15 year old boy learning how to cook: “MOM IM AN ADULT!!” 😈
One of the best things you can do as a teen is learn how to cook. I know so many adults who have no idea how to cook even a basic dish. They end up wasting SO MUCH money on both take out and random ingredients that they don't know how to utilize.
Step your game up son!
Ha, me being 12
@Shawn Kuhn you have amazing parents :) not every person has to love cooking, but being able to make yourself a couple of dishes from scratch is a vital life skill
Plus it can be a great way to preserve your culture/heritage/family history
@Shawn Kuhn If you don't mind answering, are you from Guyana?
“Time to pour in the good ole yeasty girl.” Yeah that would be the worst way to say that. 😅
😂😂😂😂😂😂😂😂😂😂
"Put that on a cracka, dude!"
I had an idea for that one, "Let me get my fermented bacteria wah-tur"
love it! made it too, but i changed a tiny thing, that i liked a lot: added seedy Dijon-mayonnaise and used the bread to pick the whole thing up from the grill, but before you pick it up let it rest (covered with any kind of lid) on the cheesy meat
As a lifelong Pennsylvanian, I get a little fuzzy feeling inside when Josh uses the word "Hoagie."
Now we just need him to tackle the Zep
OMG I felt exactly the same way!
This is actually legit, most “cheesesteak” recipes from the internet always throw in extra unnecessary shit(mushrooms, peppers, etc.) While mayo isn’t my personal choice to put on a cheesesteak this looks great and I wouldn’t turn my nose up at it. The roll looks great and like sarcone’s too. That is probably the most important part of a cheese steak. Any shop can get good meat and cheese, but if ya got shit bread, it ruins it. Josh, big 💯 on the recipe, please come back around and try John’s Roast Pork for a future italian roast pork video.
mushrooms and peppers aren't what I'd call unnecessary, it adds a ton IMO (mostly mushrooms)
@@Joseph-xf7jv yea I agree with you as I am a mushroom lover.
if not the garlic mayo what would you put on it? It's just too bland without any sauce
@@jaredparis9405 My usual order is sharp prov, salt, pepper and ketchup. Bacon, too, if I'm feeling the need.
I don't think I've ever seen anyone order a steak with mayo on it. I'm having trouble imagining it.
I love mushrooms and bell peppers. Even complaining about mayo? Almost all meat? Yall aint got variety.
Pro tip for melting the cheese on a flat top from someone who used to make cheesesteaks at a place: get a squirt bottle full of water, after you layer your cheese on spray a strip of water next to the steak and make sort of a pyramid shape above your steak with both of your spatulas that'll trap the steam inside and melt the cheese
Just the common steam melt
@@johnree6106 Yeah it's way more common than that blowtorch nonsense lmao
@@seanlally17 "I have a blowtorch and I'll be gosh darned if I ain't finding any excuse to use it." -Me and everyone who owns a blow torch
always kept a large stainless bowl next to the flattop for this reason
@@necropasia True 👍
I'm a fully formed adult and there was no way in hell I was baking bread.
I went straight to the store, bought the bread and followed this recipe. It was great!
Thanks for the video
Sometimes store bought is just better. His bread looked mediocre at best.
@@MegaFregel bro what you defo never had fresh bread
@@zakamaze9321 I bake them myself and I do think I’m a better baker than josh, yet I prefer bought bread for Philly cheesesteak because I can’t recreate the soft and spongy texture at home.
@@MegaFregel You can’t recreate the soft and spongy texture at home but you are a better baker? Make it make sense!! lol
@@tsmooth Look at his bread. It’s a joke. So even if I can’t get the perfect hoagie roll mine is still better than this brick!!1!11
The Cheese Steak shop on Divisadero in SF was the closest to "authentic" ( in the 80's, )in my opinion.,
10lb boneless rib sliced gossamer thin, then flat topped w\olive oil\veg oil soft chewy rolls, sweet onions and sharp provolone. The cheese and rolls came from Pennsylvania, along with Tasty kakes, usually only found in cheesesteak joints outside Philadelphia. There's a treat that would benefit from your touch.
You could also get a bottle of wine to go with your steak, San Francisco being seen Francisco', after all. Was a cook there for a year or so as a second gig. Damn good steaks 😎
people talk shit about cheesesteak shop cuz its a chain, but the bread is legit and they are always consistent. always a favorite of mine. i feel like the sunnyvale cheesesteak shop is better though haha
@@djgrandprix thought you were speaking of Santa Fe (SF), New Mexico. No good regular Philly here but you can up the game with Hatch green chili from NM.
I'm gonna have to side with Alton Brown, when a region is known for a food the quality typically drops. And my favorite cut for sauteing onions had become julienne. Adding mustard shouldn't be sacrilegious, cheese and mustard just taste good together.
Is it because they tend to get lazy about it and assume they make it good all the time?
@@Disciple_82 Maybe because as it gets more famous/busy the restaurant has to make compromises in quality for the sake of speed and efficiency.
All possibilities; but likely there’s an overall laziness that is observed as the number of vendors increases
Market becomes crowded and overall quality is spread out to widely, or concentrated to a select few that may or may not maintain their quality level
@@JS-sv4ol Also, I think it usually made less offensive for non-local tastebuds which haven't grown eating it and find some parts of it weird or wrong and in the proccess it's made more bland.
Or occam's razor. It's steak and cheese on a bun with grilled onions. A lot of room for legend and mystique. Not a lot of room for actually making something particularly noteworthy.
And before someone says something about it needing to be outstanding to get legend in the first place, one of London's most famous foods is boiled eel served cold. I actually like eel, but that's the most boring way to cook and serve it imaginable.
I’m in Philly this weekend and ate at John’s Friday evening. Your cheesesteak looked like what I got there minus the larger cut onions. Wish you could have tried John’s I think it is the best.
Tried the first recipe, it was amazing. I wasn't sure how it was going to turn out but my family loved it.✨
Just watched this video. I think you missed one important step, the creation of "the drip." The drip is an expression used by pro cheesemakers for the moistening juice which flavors and keeps the cheesesteak juicy throughout its consumption. It is created by circling the cheesesteak when the meat is cooked but before the cheese is placed on the meat. Take a squeeze bottle of water and circle the meat with a good spray. Put on the cheese and cover the meat and cheese with a domed cover. This will cause the cheese to be melted by the steam and will create a delicious juice which will be scooped up and wet the roll eliminating the need for mayo (mayo is a travesty to Philly cheesesteak eaters). The magical juice created by that water is a key ingredient to an authentic Philly cheesesteak. Had you gotten to John's or D'Aleesandro's you would have seen it being done. Try it again and send out a report.
Thanks Samuel, this is the answer to a question I had been pondering. From Australia
Wow, that was something I shouldn't have read
Many thanks candice
thanks paul. haven’t seen you in a while. how have you been?
Samuel.. try it with yeungling if you wanna do it up. BOOOOOOOOOM lol
Awesome, I will give that a try.
Good job...I use boneless beef short rib to make my cheese steaks at home as well. It seems to taste the best when compared to ribeye and top round..each spot in Philly/South Jersey has their own twist on a cheese steak..I prefer a mix of provolone/american with mayo, fried onions, and at least 8 oz of steak on mine..and as tons of people have said..the right roll is crucial.
We're do you get your rolls or brand you buy?
The best cheesesteak I ever had... had crispy fried onions and garlic mayo and fatty shaved prime rib! MUST HAVE!
That sounds good ! 🤤 where was this ?
My twist on a Philly cheese steak is to use herbed Philly cream cheese and green Hatch chili (or green bell pepper). Ooey, gooey, chewy, and tasty. With the right chili a bit spicy and a bit of tang from the cheese. I’m from the East Coast and love grinders.
I just made it
And I’m loving it thx for the amazing recipe , took a while but worth it
Did you make the bread too?
The "halo" is primarily caused by dry hair, and breakage. One trick is to reduce the number of times that you shampoo your hair per week. Instead of shampoo everyday do shampoo twice a week and whenever you take a shower use conditioner. It's a technique called co-washing.
Another thing as a curly hair person you want to brush your hair while it's wet, with a brush that doesn't break the hair.
You can also apply for oil to the hair after you brush it if it seems to be dry. Avoid products with silicone. And be careful of hair ties that grab the hair and pull it. Basically treat your hair like it's fragile
The only thing they do differently in Philly is put the bread on top of the steak once it's done. This helps them transfer the meat to the roll a lot easier!
I started doing this when I make cheesesteaks at home. The steam also helps to make the bread soft and chewy
Agreed
you forgot that it then gets wrapped in butcher paper long enough fot the essence of bread and steak to properly meld with the cheese. This is necessary.
Philadelphian here. Josh you did an amazing job. I don't recall us putting mayo on the bread but whatever floats your boat. Also, no Philadelphian has the patience to make a cheese steak that takes 1 week. However, the more time you put into it, more amazing it will be, so I get it!
Not always true. Also kinda defeats the purpose of the philly's creation. It was a street food.
Fifteenth time telling PAPA to make:
- Mapo Tofu.
Try search "wang gang mapo tofu", his vid comes w/ Eng subtitle, very authentic Szechuan food recipes
Chinese cooking demistified made a good video on that topic
@@davecai1164 I guess if he wants a recipe he can get it from a quick search but he wants to see Joshua's take on the dish....
Kotomine, that you?
He loves pork, so you'd think he'd have picked this up by now. Maybe he's afraid of tofu?
Me watching these as I flip through his cookbook 👁👄👁
This looks like a horror movie 👁👄👁
Say you want Papa’s attention without saying you want Papa’s attention
Should I buy it Ariel?
Awkward 4" Hoagie is my second favorite Radiohead album.
“About to Buss” in 17/4 time
@@daniellepitzel 13/2. Get it right, hippie!
Remastered, of course!
That's my girls nickname for my dick
I read this right as he said 4” hoagie
As a person from jersey/philly I think you nailed this!
That's two videos that Josh has told us to avoid spraying the glass on the door. In starting to think he had to replace his door recently because he did just that.
Glad you mentioned NOT going to Pat's or Geno's. They're touristy assembly line style steaks and not recommended. The ones you mentioned are the heavy hitters, along with some others you didn't mention. Jim's on South St is also ok, but their use of the leaner top round (which they finely chop as opposed to a rough chop) instead of ribeye yields a dryer sandwich with more meat spillage. I'm definitely judging you just a bit for using provolone (only wiz or American are acceptable), but otherwise good job! Where I am just north of Philly, cheesteaks almost always comes with American cheese, onions, and marinara sauce. It's a regional variation, so don't @ me.
I'm from DC. Thought going to Gino's was it. Was so wrong. Couple years later went to Jim's. Was much more impressed
@@marcusmoore7600 I've been to both, because sometimes you're just hungry and need a sandwich. I don't recommend either. They're too "assembly line." The meat is pre-cooked and sitting around. You want it fresh. D'Allesandro's is great. John's Roast Pork is also great. Those are just two of the most notable ones.
What about pepper/monterey jack cheese?
@@McBethklok Look, I'm not gonna tell anybody how to order or make their cheesteaks. You do you. But in Philly, anything other than whiz or American will get stares or maybe some curse words mumbled under someone's breath. I remember John Kerry ordered a cheesteak with Swiss when he was running for president, and folks thought he was some sort of infidel or something 😂.
@@meddlesomepriest I lived there for about a year and usually went "wiff wizz", but back home we only get monterey jack so:( same thing for the hoagies, they just don't have them here (it's either a hard french roll or a soft hamburger bun)
It makes me sooo sad that he couldn’t try Dalessandro’s bc they are GOD TIER 😫
Best cheesesteak I ever had was from a deli in Melbourne, FL. It had a roasted garlic and peppercorn flavor with the steak. Tasted like u got a peppercorn steak sandwich. Absolutely phenomenal sandwich from the back of a small grocery.
Wow makes my mouth water. I love finding underground culinary gems.
that is the best places, lately in Philly they've been doing nothing but steaming their steak meat because it cooks faster, if the meat is browned it will be 10 times better than 99% of the sandwiches you can buy in Philly at the "big name steak shops"
Yo where at in Melbourne
@@jpn0466 it was near the Harris plant
Hey Joshua, absolutely love your videos, you've done an amazing job with your channel. When I made the hoagies, I did not have a couche, so as a quick hack, I just used parchment paper that I shaped just like the couche in the video, then when it was time to slice and bake, I didn't need to use cornmeal, I just sliced the tops of the parchment rolls and transferred the individual loaf to the peel with the parchment underneath and it maintained the shape and integrity of the shape without having to transfer and the parchment slides of the peel easier than dough/cornmeal.
Bless this comment 👏
Both sandwiches look amazing. I think in the first one, when you were thinking mustard, I was thinking sauteed cherry peppers. Try it. This is the first time I've ever heard of cutting the ribeye with short rib. Can't wait to try that. I like the tallo oil as well. Do you mix that with avocado oil? Yes on the sharp provolone and blow torch. You nailed it. Not sure about the sesame seeds, but I'd have to try that side by side. Kudos for making such a big investment in search of the ultimate cheesesteak sandwich.
Cherry Peppers and Fried onions--- incredible combo--
Philadelphia is indeed "very loud" Max's deffo the goat IMO
Sweetie we put the roll over the cheese/meat to melt the cheese.Then scoop the whole thing up! Love your videos
Damn, no one recommended Jim’s South St? All my Philly friends love it
I was just about to say where's Jim's ?
He wanted a good cheesesteak lol
@@joevannieortiz1288 LMAO. Jim's is mid too. Personally, my top 3 is Sonny's, Spot Burger & Cleaver's. All 3 of these are way better than every spot in the video lol
Horrible
@@PlymitBoy grab yourself a Tony Head from Angelo’s in South Philly… By far the best cheesesteak, being born and raised here in philly I’ve had alot of cheesesteaks lol.
Dalessandro's & Jim's on South St. would have been my recommendation. But this is right here is something I would have to try before going to either of those places
Your bread looks awesome! I grew up in South Philly eating JRP cheesesteaks. They are the best!
I’d love to see you make this using American or Cooper sharp cheese & scooping the roll. Less bread & more steak/cheese/onions makes for next-level cheesesteaks.
I hope this gets to you but I work at a sub shop that also specializes in cheese steaks. It's this local place, Tiffany's Downtown in Bloomsburg, PA. And people from Philly have come in and told us how much better ours is. The process is spot on and I make them all the time. I hate making them constantly but I always recommend it because it is that good.
5 MILLION SPECIAL, WHEN?! Also congrats!!
I just made these and let me tell you this right here is a god. tier. sandwich. Might just be the best thing I’ve ever put in my mouth
Regarding what to do about your "halo" -
1. Houston humidity is real, embrace the frizz
2. Get a light spray in conditioner, spritz the halo, smooth back
3. Repeat number 2 as often as is necessary
4. When that quits working see number 1
Bro the way u simplified making that bread was incredible!!! Bravo sir 🫡
As someone who lives about a hour from Philly, I’ve had my share, but Donkeys Place in Camden has been my favorite. Something different about their seasoning and I think I got it down to either Lawrys salt or beef bouillon added to the meat
Man I ain't had Donkey's in an age... makes me homesick.
Ngl Papa, your boy is in Uni and doesn't have the tech to create masterpieces like yours but that won't discourage me from learning new recipes
that’s what But Cheaper can be used for, college can be pricey
Jim's South St. Is the place if you're ever back its definitely somewhere to try from a culinarian myself
I just love how seriously you take food .
I live within walking distance to Pat's and Geno's and I never go there. Sad you missed out of John's roast pork because they are amazing. Great video as always man!
The shirt man lmao , as a Filipino , I approve
Em talking about the adobo shirt that he wore on this video
Can confirm. Went all the way to Philadelphia just to eat one and the trip was worth it, I'd gladly make the trip again. I've been struggling to get the flavors right at home so thanks for making this.
Lel
I just made this with Keto bread because I’m diabetic and it was soooo good!!