- Keeping it classic today, Philly Cheesesteak done right. Don't miss these tips to perfect this iconic sandwich at home. (upbeat music) An authentic Philly Cheesesteak is pretty simple really as far as ingredients go, hoagie rolls, onions, high quality beef, of course, and cheese. From there is all techniques. Let's walking through these steps so you can nail cheesesteak perfection. Let's get it started. - [Chef Michael] Philly folks take
their cheesesteak seriously. The best start with actual steak specifically ribeyes, these are super marbled Certified Angus Beef brand ribeyes. If you want the best cheesesteak start with the best steak, if it's not Certified, it's not the best. We'll start by popping them in the freezer for about 30 minutes to firm them up, and make slicing thin super easy. Let's get our onions
ready, take a medium onion, spin it on a cutting
board to whack in half. Okay, The spinning isn't
necessary, but it's cool. And we're into playing with knives here in the Test Kitchen. peel and dice the onions
about a half inch is ideal. Okay, Now onto this star, let's get the slicing up the ribeyes. These are 16 ounce steaks about an inch and a half thick. The freezer is firm them
up without being frozen. I've got a couple of
ribeyes from the chuck end, which is my favorite because they have a larger cap muscle known as the spinalis, but they'll also have
a larger kernel of fat. I'm going to pull that out, and use it to cook with. Now, take your steak, and slice it into thin ribbons. Look at that incredible marbling. When this hits the griddle, that fat is going to render, and give amazing flavor to our sandwiches. Put this beautiful pile of shaved ribeye on a clean plate, and fire up a large
griddle in the meantime, I'm going to see everything on a true flat type griddle, but you can pull this off in a large cast iron griddle over a couple burners. start with a little butter on the griddle to toast our hoagie buns. Homemade buns are awesome, but we found that the Orlando Brand of hoagie buns worked really well for us. Keeping them intact, open them up, and toast the inside surface over the melted butter, pull them off when they're just browned
all around the edges. Now we'll saute our onions
on the same surface, throw down another pat of butter, and our kernel of fat. Get those onions on, and sear in that magical combination of butter and tallow. Move things around to evenly sear, and season those onions
with salt and pepper, hold them off for a minute, and we'll get to the ribeye part of this seasoning party. Use the tallow to keep things seasoned, and toss the ribeye
ribbons onto the griddle. We're going to quickly
move the beef around into a single layer to avoid crowding and steaming the beef. You really want to get it brown on as much surface area as you can here, do it in batches of one or
two sandwiches at a time, depending on the size of your griddle. Let's get it brown on one side, and seasoned with salt and pepper before flipping things over with a large metal offset spatula, move the beef around
just a little bit more. And then we'll top with
those seared onions, get things mixed up one last time before portioning your sandwiches about the length of your roles, and the width of our cheese. I'm using classic white
American, my favorite, but you can use provolone either way I prefer the slice cheese because it will now hold
in the steam of the meat while it melts. If you're a fan of cheese whiz, just do that right on your rolls with the cheese melted, we'll top with the open roll, and press into the cheese. Now you'll see how this
offset long metal spatula is such a great tool here. Slide it in sideways, and lift the sandwich off the griddle, flip it over and press
the sandwich closed. Boom! That's what a cheesesteak
should look like. - This is showing true
respect to a Philly Classic. Let's have a bite, Perfectly seasoned Certified Angus Beef and cheese stuck to that bun, the onions perfect caramelization. Make sure to like and subscribe. And we'll see you next time here in the Test Kitchen classics done right! (upbeat music)
