16 Philly Cheesesteaks in 12 Hours. Which Is the Best? | Bon Appétit

juicy thinly sliced ribeye melty warm cheese all on a pillowy soft yet crusty roll today we're in Philadelphia and we're talking Philly cheesesteaks not just any Philly cheesesteaks though we're talking the best we're gonna be putting up the David's against the Goliath I have 12 hours to hit 16 cheesesteak spots so for me a perfect cheesesteak is a few things I want ribbons of steak not small pieces of minced ish meat I'm gonna order mine with whiz and with onions and then I'm looking at the roll - I want a soft roll with a crispy kind of like crumbly outside when I hit the roll it should crack a little bit but the inside should be super soft and then also does it taste good that's what we're looking at we're on 9th and Passyunk you knew we were gonna come between Pats and Geno's these aren't just two of the most well-known steak places in the city these are two of the most well-known in the world it's 9:30 a.m. I'm about to eat my first cheesesteak let's get this day going all right so I ordered mine Cheez Whiz and onions some people would order that whiz wit that just means cheese whiz onions remember when I was talking about state being ribbond that's what we're looking for it's not like minced it's not it doesn't look like ground beef there's pieces of steak actual pieces of ribeye in there it was a little sectioned off it's just on one side of the roll one thing I like about cheese in a good cheesesteak is that it gets all up in the meat but enough talking let's eat this thing so what I was talking about with the whiz first bite was awesome top got the cheese bottom bite a little bit dry wasn't any moisture from the cheese in there the onions are cooked just the way I like them they're on their way to being caramelized and the roll outside a little bit crispy that's crispy as I want it though I have to feel like the texture on this roll could be better according to history this is the original cheesesteak I'm not gonna name it anything else that's the original all right let's look at the genome snake big ribbons of steak bigger than Pat's onions look like they're cooked about the same but here the whiz seems like it's spread a bit more throughout the Wiz is all throughout all the steak but again I just want a little more cheese not as many onions as Pat's the steak it's not a seasoned as I'd want it to be I don't know if they necessarily delenn-- into the perfect cheesesteak in my opinion I mean look there's a Geno's gear shop across the street I think I've seen 14 Geno's signs this is the commercial stake we had to stake so far we started with the two Goliath Pat's and Geno's right now Pat's is sitting on top four men left on South Broad Street we're on 23rd and West Passyunk still in South Philly and we are at Phillip States I have a special guest who needs no introduction in the city of Philadelphia my dad something interesting here they don't shred or chop the ribeye at all it's like really big pieces definitely the most wins we've had so far the way they constructed it keeps the whiz from getting on the onions and it doesn't meld and get all beautiful and one like kind of weird congealed fatty mess what do you think that I think it's good but it's crucial that everything melts into the inner part of the bread the bread and that soaks it up and then you get the full flavor in everybody you want to get every flavor and everybody especially they cup it's a unique technique that's going on here in terms of building we call this one the architect steak we're coming out of Ralph's and Ricky's real neighborhood joint in there super small it's a pizzeria they also do cheesesteaks that looks good lots of Whiz onions cut to the right size not too big not too small ribbons but not so big that the cheese can't get in there roll perfect it's an aversive bakery roll my only critique on this I'd want maybe a little more steak this so far this is the best cheesesteak we've had what's the nickname for this steak this is a neighborhood joint truly this is the neighborhood steak come on to number five where Tony Luke's that's a cheesesteak whiz all up in the beef so that consistency that I've been talking about getting every single aspect of the cheesesteak and every bite that just happened twice got that crispness on the outside of the roll you have the steak that's completely coated in the whiz and you get onions in every bite what's the nickname for this steak it's got to be the Iverson steak because it leads it's hard on the floor every single game two more cheesesteaks stop number six all right we're at John's roast pork okay so we got some different stuff going on with John's they don't do whiz here so white American it is that's my second choice we've got a sesame seed bun outside of the bun Artie I can tell nice and crispy inside feeling real soft cheese all up in the meat meats and ribbons not too big not too small onions look like they're chopped just about perfect it's a great great application of the white American because it's all over every ribbon of steak in here the steak itself is perfectly seasoned if you've noticed where it weighs out from the city center right now we're out of Center City we're not quite in South Philly proper so this this is the Oasis steak get in your car and drive here we're a boat I guess to you what makes a perfect cheesesteak what's your criteria the Phillies poster you know gooey Louise this is definitely the most secluded spot that we've been to so far interior-wise may be my favorite it's like a true hoagie shop and grocery they're slinging cheesesteaks they're slinging hoagies just a good crew in there very nice people this is probably the most finely chopped steak we've seen so far and again they don't serve weeds huh so this isn't my preferred method of pulling or slicing or chopping the steak the one thing you can definitely see about this is that it's a lot of steak and that's why this steak is called the behemoth steak and that's waterfront view we're on pier 40 at shanks we're back on the Wiz train that sounds so bad every time I say shanks cheesesteak down the hatch okay so I got a lot of onion flavor the onions are cut really big they're very noticeable the roll feels a little thin this isn't necessarily one of my favorites I've had today but come on you're on the pier the waterfront steak Capo's this looks like it might be the most Wiz heavy that we've gone today I gotta tell you like right now I'm not I don't want to eat cheese snake not because the actual cheesesteak just because of how I'm feeling good seasoning on the meat a lot of cheese on top not a lot on the bottom so that second bite I took a little bit dry this neighborhood is also a little bit different from everywhere else we've been before this is the neighborhood where all of those guys that signed the Declaration of Independence they lived over here this is the Market Streets take a little more polished not as rough around the edges but maybe needs a little of that South Philly personality steak is on the smaller side not huge ribbons but still ribbons onions looks like there's not that many of them and I feel like this bun is on the softer side not as crispy this is incredibly soft very soft Tuesday there's no crisp on the outside there's no crisp on the steak it's not a bad cheese steak by any means it's just not my favorite I feel like this is the 3 a.m. steak maybe you're getting out of the bar this will do the job steaks second best place to eat a cheese steak besides a table a mailbox these cheese steaks carry a lot of nostalgia for me middle school Alex was all about going to a show at the TLA pumped up on whoever just played you would walk the half block to Jim's and get a steak the thing that I love about Jim's is that they have a very specific technique for putting the whiz on they'll do a big slab on the bread throw the meat on there throw the onions on top of the meat and then they'll finish it with wins again finely chopped not the ribbons but there's so much win I'm not like thinking about I want more moisture in there are people shouting at us nice those guys in there they're churning they're burning they're on an assembly line you're getting the same exact cheesesteak every time the professionals in there and this is the professionals cheesesteak oh we got some juicy boys right here we're at Woodrow sandwich shop on South Street we've been eating whiz all day it's been exactly the same not at Wood Road here they make theirs in-house it's a blend of American cheddar and provolone with a little bit of truffle oil in there just for some extra Flair this is crazy good the steak and the onions are crazy flavorful probably the most flavorful that I've had it's the Bed Bath & Beyond steak let me explain I'd eat in my bed I needed in the bath and they're going beyond anything else that's going on in cheese steaks in Philly right now yeah another bite justified surprised addition here this is a cheese steak kind of this is a vegan cheese steak in full transparency this is not gonna be my number one cheese steak I already know that I haven't eaten it for the sake of curiosity and science myself to try it right that's surprisingly good the non cheese non steak Philadelphia cheesesteak I'll sign up Italian market cheesesteaks we're at Lorenzo's pizza on Christian and South 9th Street so this and it's not even close is the cheapest cheesesteak we've had today - cheesesteaks big ones 15 bucks we got a lot of whiz on here it's the first thing I notice I'm not sure I can't confirm this but I think this might be a different brand of whiz it doesn't have that slight tang that craft whiz has but the beef itself not as much whiz as I want all over it I don't think we're looking at number one this is the sidewalk steak you buy it you eat it walking down the sidewalk through the Italian market Saturday afternoon you have yourself a day we took a little bit of a hike we went up the Schuylkill at chubbies I haven't I hadn't really noticed this all day but this is the first place we've been to that was actually no maybe second place i was serving beer but the the vibe in here is kind of like a diner you go in there's a big you know long counter old school stools a couple taps you get your lager you order your cheesesteak and they sling it out real quick plenty of whiz plenty of salt like I suspected the roll a little bit too soft overall solid steak Chubby's I'm going based off the vibes this is the diner steak just minutes to spare at our final stop at Dallas and Rose and this is my last cheesesteak look at that not cut in half so I guess I just want you to go for it super finely chopped this is actually probably the finest chopped we have today there's enough whiz on there to counteract the superfine chop so it doesn't get that dry Dallas and Rose I'm calling it the extra mile steak it's quality all across the board you drove the extra mile to get out here it was worth it 16 Philly cheesesteak spots in 12 hours we did it we cut it close I feel pretty terrible sitting at third would you have sandwich shop those guys are doing cool new stuff they're making their Wiz in-house and they're really putting that New Age love and care into that steak it's delicious number two it's a roast pork place that also serves a phenomenal cheesesteak John's roast pork phenomenal place so much history there number one if I could go back right now after eating 16 steaks and eat another one sometimes the bill eyes do it right and Tony Luke's does that perfectly ribbon steak that melty cheese all up in there those onions every single bite the perfect roll crispy on the outside soft and pillowy on the inside everything about a Tony Luke's steak I won I love I need come on it doesn't get more Philly cheesesteak than that gritty under an overpass come on that place doesn't exist anywhere else because it can't exist anywhere else guys this is my list of favorite cheesesteaks you might be upset we didn't get to yours but hey don't be quiet about it let us know in the comments below I'm Alex Delaney Thank You Philadelphia thank you guys for hanging out Bon Appetit jeez we work as hard as we play Philadelphia PA

Channel: Bon Appétit

Views: 3,335,761

Rating: 4.8206172 out of 5

Keywords: philadelphia, cheesesteaks, cheese whiz, steak, philly, pennsylvania, cheesesteak, philly cheesesteak, philly cheesesteaks, best cheesesteak, best cheesesteak in philly, best philly cheesesteak, best philadelphia cheesesteak, how to make a cheesesteak, cheese steak, philly cheese steak, philadelphia cheese steak, steak sandwich, cheese steak review, cheesesteak review, how to make philly cheese steak, taste test, the best cheesesteak, food, bon appetit

Id: HD5PT7bvcis

Length: 15min 22sec (922 seconds)

Published: Wed Jan 03 2018

Reddit Comments

[u/[deleted]]

And not one bell pepper in sight. Why does the rest of the country insist on putting that vegetable in "Philly Cheesesteaks"?

[u/lvlufasa]

If the bread is good (amoroso, sarcones or liscios for me), cheese is on it, cooked onions and strips of decent non-dried out ribeye it should be pretty damn good.

[u/8Draw]

Look at John's forcing him to eat real cheese.

[u/MsBeasley11]

No Steve's and no chink's

[u/cerialthriller]

Most of them are becoming snack sized now anyway. In five years it’ll be like White Castle cheese steaks

[u/regcrusher]

For his next video he will be rating 16 Philly bathrooms in 2 hours.

[u/DrJawn]

Can I get a TL, DW list please? Can’t watch at work.

[u/emptytake]

All those places within south street vicinity and no ishkabibble’s :/

[u/TheFAPnetwork]

I like how he explored typical pizza joints like Ralph and Ricky's.

I'm disappointed they didn't go to the spot on Lehigh and Kensington ave.