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if I do say so myself. Get 10% off your first Squarespace order by visiting squarespace.com/babish. (baby fussing) Oh, I know, I know. Hey, everybody. I'm very excited to
introduce to you Andrew Jr, the newest member of the Babish family. Um, um, um, okay, um. - Hey, baby, hey.
- Uh, oh, all right. That's, okay, uh. Really botched that. (laughing) ♪ It takes a lot to botch a cheesesteak ♪ ♪ He's not a chef, but
he's got what it takes ♪ ♪ Just make one with
ketchup from a movie ♪ ♪ To get Philadelphia (beep) angry ♪ ♪ He's just a cook, he's just a cook ♪ ♪ He's just a cook, he's just a cook ♪ Philly cheesesteaks. (sighing) The official dish of Philadelphia. It is a amalgam of meat, cheese, and bread that has captured the imagination of the Philadelphian people. I put ketchup on it,
ketchup and mayo, I think. But that's what they wanted in the movie, so I was recreating what
was happening in the movie. But I understand these are Philadelphians
we're talking about. I screwed it up. I did it wrong. All the hot spots in Philly, they take ribeye and they shave it very thinly using a deli slicer, and at the time, I didn't have that. I just had a knife like a normal boy. I also, I cut the meat
with the grain, okay? That is why, you know,
it could end up chewy. By slicing across the grain, the meat fibers are so short that it becomes very, very tender. So today we're making
proper Philly cheesesteaks. I'm saying that with some confidence. We'll see. Tony Luke's is one of the
more popular steak places in Philadelphia and there
are Tony Luke's right here in sunny New York City. So we have hit one of those
up, we got some test batches. All right. Two different ones here. One with whiz, I can see
which one that's gonna be. And one with white American. I am more of a white American,
literally and figuratively. Let's get a cross section going. Tony Luke's was skimping
today, I think, a little bit and if I were any more
hungover than I currently am, I'd be upset. Mm, that's the whiz, I
like the whiz, it's good. But I do think I'm gonna enjoy the white American a bit more. I like the whiz better,
I don't believe it. (dramatic music) Velveeta. For when you kind of want cheese. We're using this hilariously,
outrageously processed cheese to make an even further processed cheese. That's Philadelphia, I'm kidding, sorry. Oh man, I'm gonna be in trouble, you can't leave all that stuff in there. They'll (beeping) kill me. Have you seen what they
do when their team wins? I can't talk, I'm from Rochester, my team is the Bills, the worst
fans in professional sport. Okay, 13 ounces of evaporated milk. A term that I continue not to understand, please don't explain to me,
I want it to be a mystery, thank you. So you might be asking yourself, why are we using all
these ingredients to make something like cheez whiz, a processed readily available product. And the answer to that is. So this, because it's
sensitive and beautiful and sweet, like me, it needs to be cooked over a double broiler. If you apply direct heat
to this, it will explode. All right, so just
gonna kinda agitate this until it heats up a little bit more. In the mean time, let's make
a little light conversation. What's the worst thing about New York? - Skinny rats.
- Skinny rats? - I saw one just the other day. - You'd rather have a fat
rat than a skinny rat? - Well, remember I told
you I was in Union Square and I saw those skinny rats
and you didn't believe me? - She's been lying about
skinny rats all week. And I don't believe it
as far as I can throw it. - Which is probably pretty far actually. - A skinny rat?
- Yeah. - Those things move. - Wait, so they are real? - No, no! (fast upbeat music) I'm a steak guy, all right? I gotta have my steak, all right? We're doing top round, some
places apparently use top round and we have a boneless rib eye. Nothin' dry aged, nothin' primed, nothing like that. Good old fashion steaks for
good old fashioned boys. So we need to slice this stuff razor thin. And in order to do that,
we need to freeze it a little bit and in order to do that, we need to put it in the freezer. - We have so many slabs of ice. - It's, it's, it's fine. Don't worry about slabs or about the ice, everything's fine, we're fine, it's fine. This is how they do it in Philly. Mmm, I'm a steak guy. (upbeat music) Getting all the steak. (laughing) Yeah. I'm a steak guy. This is where the secret to
great Philly cheesesteaks lies. Lie, lies. This is all you need to make great Philly cheese steaks at home. They're only like 400 bucks. I'm trying to set this
so it's nothing short of outrageously thin. We're gonna start with the top round. Woo! That's thin, that's thin. This what we're gonna do all day. This is my new job now. There's a piece stuck there. - Oh please be careful. - Careful of what, Brad? So this is very lean, I don't know how I feel about this one. - Well that's the fun thing
because people say that. Let me actually tell you. If you use top round,
you fry it in beef tallow to increase the fat, that's round. - Just trying to slice meat over here and Kendall's hittin' me
with the Philly facts. - Is that like fake news or? - Don't get political on me, Brad. - Don't put!
- It's fine! (groaning)
(laughing) You thought I cut my finger, didn't you? Yeah, I did so, somebody call 911. (upbeat music) Ah, so there's our top sirloin, very lean. Don't have high hopes for it. Let's try the rib eye, I
think that's gonna turn out much better, what do you think, Brad? Did you just try to shrug with the camera? Okay, that's pretty funny. This was supposed to be my first job, meat slicing boy, but they found out that I was really a boy, they found out that I was 14 years old and
they fired me on the spot. Cause I was too young to
operate the equipment. And I cried and cried and cried. (laughing) Cause I was 14 and I didn't have control of my emotions and I rode a bike. So nothing sucks quite so badly as getting fired and having
to ride your bike home. - I almost believed that story. - It's absolutely a true story. - It is true. - Stop, stop. - What's so unbelievable about that story? Why would that story be made up? - You can ride a bike? - Yes, I can ride a bike, Brad. I'm so insulted by you right now. - All right, I just didn't know. Maybe I never learned so it seemed like an impossible thing. - You can't ride a bike? - No but did you believe me for a second? - The hell are you talking about? - No, I told you a story that wasn't true, just like you told me one. - I can't even with you
now, I can't, can't do it. I'm not doing it tonight. - It's my last night here. (soft music) - I made up that absolutely true story. This is not the first time
that I cried on my way home from being fired very quickly at a job. (laughing) I got a job at LLB, you
know, one of the requirements there is like, okay, you
need to wear LLB stuff. I was broke at the time and my manager at LLB didn't seem to understand that concept. That I had to take a loan from my father, that he charged me interest on, to fill up my car with
gas to get to that job. That's how little money I had. So he fired me but I was so sad that. (banging) - Sorry. I'm, I'm, I'm sorry. - I almost believed that story too. (upbeat music) - What's my favorite bread? Are you my favorite bread? Untoasted bread on a Philly cheesesteak, as far as I understand. Untoasted bread. Sometimes they scoop it
out, I think I'm gonna do that actually because I'm a really. (gasping)
What? - The best part? - For the first one,
I'm not gonna scoop it, we'll do, we'll make some
experimental ones later. So we have our. (mumbling) - What kind of onions are those? These are Spanish onions. - Nope. - These are yellow onions. These are, these are. - Vidallia. - Yeah.
- You're right, okay. I'm wrong, I quit, I'm bad at. - You can do it over again. Hey, what kind of onions are those? - Uh, chip. (upbeat music) Time to cheese our steak. Apparently when most steak places make their Philly cheesesteaks,
they do it over medium, medium low heat, that way
you're not building up a crust on this stuff. It's very, very thin so if you build up a crust on it, it's
just gonna be all crust. And keep it moist, you
cook it a little bit lower, a little bit slower, that's
why it kind of comes out gray instead of brown and so
that's what we're gonna try the first time around, see what happens. Cheesesteaks. Okay, beef's down, the
onions with the beef. It's not the most appetizing
looking thing in the world. Except maybe I was wrong
about the amount of beef. But better too much than too little. If you give me a cheesesteak
that's more bread than cheese or steak,
we're gonna have words. Cause I'm a steak guy. And apparently we're also seasoning at the very last minute
so as to preserve moisture in the beef. Any pepper?
- No. - No pepper. According to Kendall. I'm going to start by
spreading some of our whiz on our bread, steak onto the breads. And of course we're gonna
drizzle it with some more whiz. Oh that's a lot, okay yeah, that's a lot. That's all right, it's
fine, it's a cheesesteak, for god sake, it's not a steak
with a little bit of cheese. It's a cheesesteak. Here we go, there we go folks. That to me resembles a
cheesesteak, last I checked. There we go, let's get a
cross section going here. Oh yeah, that's, guys
that's not enough beef. - You know what might help?
- What? Scooping it? (groaning) Let's see what this
bread guts is all about. - Nope, bread meat. - You're right, this is amazing. (upbeat music) - All right, we'll scoop this. Is there a better way to do this? - No, there's not. But who's gonna get the meat? My dad used to scoop it all out and then he would compact
it all into a ball. And then he'd give it to me. - Here you go sport. (laughing) - Really, this is really exactly, you guys gotta see. - You gotta see this ball of bread. Over here, we're makin' cheesesteaks, and you go in with your (beep) bread ball. (laughing) This looks like it's from
Tony Luke's over here. - [Girls] More cheez whiz! - Thank you! Cheez whiz, cheez whiz. Everybody has a cheez whiz. That is cheez whiz,
there's a will to live now. Let's see what we got. Still not enough, I
want this to be stacked. So the next one I'm gonna
do the same amount of beef, I'm gonna put it on one
sandwich and you're gonna eat every single bite, Brad. We've been using the rib eye, and now I wanna see about the top sirloin, this is a much leaner piece of beef so I'm gonna cook it in a lot of fat in the hopes that it will create
the same drippy greasiness that you're looking for
in a good cheesesteak. And I'm gonna try it
with provolone this time. Follow me, won't you? It's not far, it's not a far trip. Let's go right here. I'm gonna move and stand right here and operate from over here. I'm just gonna do all of it, who cares? Who cares? Scatter the onions, scatter 'em boys. - He said to himself.
- Huh? - I was just adding a bit of narration. - Okay, you're most welcome to do that. Give me a break from
doing voiceover for once. - [Brad] And with that, Andrew
unknowingly gave Brad license to ruin this portion of the episode. More unfortunate still, he
didn't know he was about to die. - That's too much beef. - [Brad] He said confidently,
failing to understand that it's removal would ultimately lead to his untimely end. - It's a good thing that docking your pay sounds really complicated. - [Brad] But not as complicated
as the dire circumstance Andrew's about to find himself. - Hey, you're not allowed
to narrate yourself and me in the third person omnition. (upbeat music) Okay, there's a cheesesteak for the boys. - What about the girls?
- No. - It's guy food. - You know, Philly cheesesteaks, guy food. As I have painted nails. (laughing) Let's see what we got here. We lost a lot of steak. I don't know if I'm
gonna like this as much cause I don't think the
top sirloin is gonna do it. It's good but it's definitely drier. There's about half as
much fat or even less. So we used extra oil to fry it in and you really need that beef tallow cause it's pretty dry. I think the best combo is
going to be the rib eye with American cheese and spicy peppers. Let's try it out. (upbeat music) Sure. All right, all right, I'm gonna try again and this time, I'm going for gold. And if I die before I wake, I
pray the Lord my soul to take. Back on the flat top we go. (soft music) - Thank you! - What the hell? Here goes the American cheese. And we're gonna grab this guy and we're just on go, boop. And he's gonna act like sort of a cloche that's gonna help trap
steam and melt the cheese and it's gonna soften the bread too. And I got these nice
sliced hot cherry peppers. These are going to be a lovely addition to our sandwich. Just trying to get the
juices out of there, I just want the juices
off, I don't want a juicy. (mumbling) Sorry you had to see that, Rebecca. - I forgive you. - Little louder please. - I forgive you. - Thank you. - She's good at making things up too. (laughing) (upbeat music) All right, I'm gonna
take this off the heat. This is already looking to
be off to quite a good start. Oh my goodness, yeah, that is ready to go. Season with salt. I'm gonna hit this with
some pickled peppers. Here we go. Oh boy, that's a lot of beef. There we go, we can do this. You and me, Andy. All right, that's kind of on there. Now I'm gonna close it up, try to. Seriously though. - It's beautiful.
- It's gorgeous, it's gorgeous. Oh yeah, that's what I wanna see when I open up my cheese steak. That's the one. Steaming this over the beef was key, this bread feels so much
more soft and I know it's not gonna like squish
out all the toppings like the last one did. Mmm. Unbelievable, it's exactly like, you know, the cheesesteak that you think of when you close your eyes. It's perfect. So anybody who says I didn't unbotch this, is, Brad, what are they? - They're making up a story. - Yeah, they're making
up a story, asshole. Thanks again for squarespace
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