PHILLY CHEESESTEAK BATTLE II (BACON JALAPEÑO VS. TRUFFLE MUSHROOM) | SAM THE COOKING GUY

it's the return of the philly cheesesteak battle jalapeno bacon versus truffle mushroom who's gonna win hey what's up everyone welcome to our cheesesteak battle so max said what if we did another cheesesteak battle because the first one was provolone versus whiz and who won i think the cheese whiz i think the she's whiz one too i went into it thinking there's no way finding myself a huge cheese whiz fan these days but now max says let's do another one i go but we've done the iconic ones and then i thought wait let's do some different ones max says yes let's do some different ones and then he cried a little bit and there's some tears whatever it doesn't make any difference all that matters is we're doing jalapeno bacon versus truffle mushroom sure to be amazing and we will absolutely let you know what our crew's opinion of these is at the end that wasn't a tease to make you stay so you could for sure feast your eyes on chansey because everybody wants put chants in more why don't we see more of chants we'd like to see chance he's 24 for god's sakes of course he's gonna look better than me or max love you guys love you too buddy all right um i'm gonna try and do them as simultaneously as i can but we will do the bacon part first for the jalapeno one because it's gonna flavor everything that comes after it dig dig dig so the bacon begins with surprise bacon so let's just uh cut this up into uh little pieces shall we yeah i don't want giant pieces but i want these you know they're going to shrink they're going to give their flavor but the point of cooking them in the pan first before the vegetables or the beef is that they will flavor everything that comes after it and then we go to an already hot pan so this is simple we're rendering out the fat we're cooking the bacon i don't want it too crispy i just want it but what comes off of this is going to help influence the flavor of the peppers and onions that come after it so let it do its thing three four minutes we should be there so we have two peppers to cut today we have jalapenos for a jalapeno bacon and we have a traditional green for our truffle mushroom this is the choice of cheese steaks everywhere so let's just give ourselves a couple pieces cut these guys up we like long thin pieces here max that's not what she said thank you thank you long and thin she might so sick okay there's one now our jalapeno we're going to take this guy off cut him down the middle now here's a question do we want seeds and membranes boys or no i say no no we don't we don't want to overwhelm we want the heat but we all know that right here this part is where most of this and the seeds is where most of the heat comes from or certainly a lot of it so we'll take this out we'll go like this and then we'll cut this guy up just like we did with our regular green and by the way it's not like a jalapeno is ridiculously hot i mean you sort of you know you say jalapeno and people go it's going to be too high but not really they're not that bad i'll cut these guys in half we'll make it easy for people to eat i'll bring these guys back cut them in half i think this is going gonna be about enough and checking on our bacon looks like this this is how i like it i like it a little bit soft i'm okay with that seems like it's a little fattier so it's good so i'm gonna take the bacon out and put it in a bowl and i have two bowls we'll be keeping our things separate but i will keep this fat in the pan so i'll go like this bacon comes in here perfect pan goes back this goes away now we cut our mushrooms and for our truffle mushroom ladies and gentlemen i'm using my beloved shiitake i love you shiitake mushrooms i love you we don't want the stem so we'll cut these guys off we'll turn the kid over and then just thinly slice these guys until we have enough we think we're there and again and because we're just making one of each we'll go one more i don't have to put it all in but more is better than too little correct yes all right that's good next up we can start to cook our vegetables in the pans i have two pans this pan is for the jalapeno bacon this pan is for the truffle mushroom but instead of avocado oil i'm going to use beef tallow and beef tallow is rendered b fat they take this hard white beef fat they cook it down till it's liquid and then they put it in here and it looks like this and that is just going to add some amazing beefy flavor to the whole thing now we've got both of our lubricating oils in there in we go each will get some yellow onion that i've already sliced not that giant piece and now they're respective vegetables the side with the bacon gets the jalapenos the side with the beef tallow we'll get the green pepper and the sliced shiitakes and everything just softens fantastique say fantastique right very fantastic right a little dry a little bit more of the beef tallow here by the way the beef tallow is pretty accessible in many supermarkets it's a great thing you want to amp up your flavor of whatever beef thing you're making that's going to help you so here's what we're going to do we're going to cook our vegetables first take them out of the pans throw the beef in when we get there then everything goes back in then they all get their cheeses then they get bunned they get looked at we take pictures we eat we're happy we go home and while i'm stirring this yes i realize shiitakes are not the traditional mushroom for a cheesesteak if you think a cheesesteak should have mushrooms but if we're trying to change it up come on you got to go something interesting right hence the shiitake and when the veggies on both sides have softened up beautifully take them out first the jalapeno onion will go with the bacon because that's going to be one sandwich and then this one the shiitakes and the regular green pepper another one now we prepare for our beef the traditional cut that you would use for a cheese steak is a rib eye not always but we like it a little bit fattier a little bit more deliciouser it's great and so i bought a rib eye today except i bought a little wagyu rabbi because i couldn't help myself it was just there and it was on sale and i went ah look how gorgeous it is oh and oh my god ntm man tm quick how many of you don't know what that means it's the wizard of oz of course so we're gonna cut this super thin super thin give it okay that wasn't the plan so we're gonna cut this super thin super thing so we're going to give it a super thin cut do it in the pan and then the vegetables go in and we carry on from there and we definitely didn't just almost light ourselves on fire that wasn't supposed to happen let's cut how did that happen it was touching the evo that was crazy so this has been in the freezer about uh almost an hour when you want to cut something super thin put the meat in the freezer for about an hour it'll cut much easier so take one piece off and then super thin if i had a um what are they called meat slicer yeah i would use the meat slicer right now we'll be buying a meat slicing i was looking at them the other day but here's the thing about wagyu look the thing that gives a steak flavor is the bits of fat in here and when you look at this there's a lot of it that's the wagyu thing there's just extra fat i'm cutting against the grain i'm cutting thin but even if i didn't because of all this gorgeousness it would still be great i'm trying not to make the pieces too big because i think about how people are gonna eat and if i cut a piece this long how do you eat that that's ridiculous so just cut away keep going until you're done look at that eight inch chef's knife damn all right thank you it's got junk on it but i think we still have some stock people get over there get over where to the site just go order while you can look at this that makes me really happy i've said it before i'm not condoning the use of wagyu all the time it's definitely more expensive that being said if you see it on sale go for it and when you're there you get this beautiful pile let's get our buns ready and then we go to the pan here's what i'm using uh sumi these are not official philly cheesesteak rolls i'm a california boy in san diego this is what i have but i am just going to open them up a little bit i want to leave a hinge we're going to throw them on the flat top get some color on them when it's time that will be pretty soon to now all right these guys are done this is done let's get the cheese ready and then we cook all right with a clean knife we have two cheeses the jalapeno bacon will get smoked provolone yes and the truffle mushroom will get italian truffle cheese gorgeous but we want these slices ready to throw on at the last minute so we'll just cut here take this out smell it already is delicious just get a little pile of this we want enough of this to cover it up and get super melty super cheesy take your time doing a beautiful job here me i just complimented myself on this cheese cutting which is ridiculous who wants a piece of truffle italian white cheddar truffle cheese everybody maxi maxi maxi chansey i can't tell if that face max that's good all right i think we're good here i'll have a little piece for myself oh damn good truffle cheese is good all right we cut the provolone the smoked provolone we get it ready and this cheese is a little harder so it's a little easier to cut if that makes sense all right beef cheese rolls let's go two pans each require little lubrication i save bacon grease when i make bacon and in our jalapeno bacon some of the bacon grease will go in start to melt for our stuff and in the other one we'll continue with the beef tallow and in it goes and when the tallow and the bacon grease are hot and melty and we'll go our beef like this one and do fantastic so spread them out a bit look this is gonna cook very quickly folks because they're thin it's wagyu it doesn't need to be overdone so spread out everybody same thing over on this side and right when you see most of the color disappearing pretty much where we are now because we don't want to overcook anything let's put our vegetables in the jalapeno side gets the bacon onion and jalapeno of course and the truffle mushroom side gets the mushrooms with the green pepper and everybody gets mixed wow smelling amazing looking gorgeous battle royale whose cheesesteak will reign supreme okay we let them finish a little bit but they need two things each get some kosher salt and pepper because they haven't had any yet and they each get a shot of worcestershire we're trying to stay sorta true to what the cheesesteak life is at least in my mind we give a mix we let them sit we take our buns that we've sliced we're gonna put them on the flat top to start getting a little color i don't think this is always traditional but i do love a little crisp on my bun that's what she said you didn't do that ah you nailed it so i think we have more than we need so here's what we're gonna do i'm gonna take what i think will be a perfect portion for one of these buns separated over to one side and then we're going to put our cheese on it all right our smoked provolone is going on the side with the jalapenos and that's going to look like this don't be cheap man don't be cheap don't be cheap don't be cheap beautiful the italian truffle on this side and now we have two lids we can put on let them do their thing and get ready for them to come off all right they're gorgeous let's go okay here's our buns first up is the jalapeno bacon wow oh my gosh how's that look oh you okay with that yes a little bit more of this and then the truffle mushroom looks like this oh what a terrible freaking mess of gorgeousness well there you have it folks i think they look pretty damn good here's the question which one will reign supreme which one will be better all right so look at that damn is that not gorgeous so beautiful okay so the jalapeno bacon here's what i'm gonna do i'm gonna cut three of these little guys for us to each all try okay so chansey i really know how to do this for you man i'm doing this the best that i can see thank you that's paper towel maxi take this two hands and hold line everybody gets paper towels thank you sorry so this is the first one take a bite don't say anything all right boys ready one two three don't say anything it's really hard not to don't say anything let me cut this one all right so truffle mushroom we cut chancy buddy that's for you maxi look at that look at that bite right there dude please and now me okay ready on three and one holy sh smokes two three oh the truffle wow i think i know what mine is should we try it on three just i'll say what it is so you're either going to say jalapeno or truffle nice and loud ready one two three truffle would you say i said it's high oh stop it what what what's yours i love them both it you can't be he's chance is is forever switzerland he didn't want to get in the middle of us he doesn't get anything no no i think they're my god all right i think it's time to wrap it up we gotta wrap this up there's a there's a there's a storm coming okay but here's the point play with your food a philly cheesesteak great make it different don't eat the same thing the same way all the time look there'll be plenty of detractors that say this is not right i shouldn't be doing this there should be no truffle word ahead of cheesesteak jalapeno i don't know maybe but oh my god the beef tallow get that right in here amazing thanks for being here subscribe like hit the notification bell and don't eat shitty food please you don't have to you really don't

Channel: SAM THE COOKING GUY

Views: 604,214

Keywords: sam the cooking guy, cooking, sam cooking, philly cheesesteak, cheesesteak, sam the cooking guy cheesesteak, sam the cooking guy philly cheesesteak, cooking philly cheesesteak, sam cooking cheesesteak, cheesesteak battle, cooking battle, sam the cooking guy battle, bacon jalapeño, truffle mushroom, truffle, bacon, jalapeño, cooking bacon, cooking truffle, truffle cheesesteak, bacon cheesesteak, sam the cooking guy bacon, sam the cooking guy truffle, sam the cooking guy mushroom

Id: WxY3f6_cgh8

Length: 19min 53sec (1193 seconds)

Published: Fri Jan 22 2021