THE BEST PHILLY CHEESESTEAK SLOPPY JOES | SAM THE COOKING GUY 4K

what do you get when you take everything that's good about a Philly cheesesteak and pair it with everything that's good with a sloppy joe you get a Philly cheesesteak sloppy joe of course Philly cheesesteak sloppy joe may not be following all the appropriate rules well probably isn't but what it is following is the proper rules of [ __ ] deliciousness because really isn't that not our goal ladies and gentlemen you come to us for deliciousness at the end of course my sterling personality my witty banter Max and I arguing chances dreamy eyes but boil it all down and you want that money shot at the end something great that you can make and we're here for you oh there's all kinds of channels out there you can't make up one thing they made shit's complicated it's all like little mini Martha Stewart's out there do this do this do this we're the ones you're giving you stuff you can actually make you're just not watching going that looks good now I'm hungry you're watching going that looks good and simple and if that fool can if Sam can make it I could probably make it it's a solid assumption we're gonna start by getting our vegetables cut up then the steak and then it's all just quickly downhill from there and we're starting with some yellow onion I need I don't know how much this do I need max you tell me I'll let you decide today but I want all of this half of this 1/3 of this probably whole you mean all oh yes all right max I said we're gonna use all of this half so that's what we're gonna do hope it's right because if it's not right and if you remember from our Philly cheesesteak provolone versus Cheez Whiz debate when we made both you'll be happy to know we'll be making both again today don't think I need all of it max actually do you mind if I don't how could you possibly have known what my intentions were all right got the onion next is red pepper and there's a question about whether red pepper even belongs in a Philly cheesesteak well I'm putting both red and green because I dig the colors that's what I want and it's mine and I can do what I want so these guys small strips and then we turn and we cut look if this was a if this is a proper Philly cheesesteak in a roll like normal I would probably make these bigger but I don't want them big I want them small little tiny bites remember we're serving this like a sloppy joe so small pieces are really what's gonna make it more sloppy joe like well just get relatively equal parts of the peppers and the onions and the green pepper we'll just do the same thing these guys going you know some of you may be using your Sam the cooking guy 7-inch nakiri knife for the first time this is the perfect time to work on your knife cutting skills take your time I don't hold it like this I find I have better control if I put my thumb and forefinger right there on the caller right there like this and then you see what I do I pivot back and forth but the real important part is take your time when I first started I cut myself all the time I still do but not nearly as much I only cut myself now when I rush just keep that in the back of your mind he said what waving his knife perilously close to his who's that painter bingo-bango in a van Gogh like movement so take your time even nice cuts almost all the same that's your goal whenever you're cutting these last two and now it's time for a delicious cocktail and thank you host for sponsoring this video and this crazy delicious cocktail so house is an aperitif everybody stay with me a pair tea thank you an aperitif is generally something that you would have before your meal it aids in digestion really it just kind of gets the juices flowing inside you honestly makes everything better and when it's super delicious like this it's like a win-win-win let's show people max what this is here's what I like they say that house is an aperitif for the modern drinker it's bottled and crafted in Sonoma where you know amazing alcohol comes from it's a husband-and-wife business team that they've decided to put their skills together to make the perfect anytime drink that comes straight from their farm to your glass will call this farm to glass max shall we nice to meet you hello so here's how it comes so the two that I have one is bitter clove that you know is like fireside winter fall pork roast short rib with soft polenta kind of food and this one is the citrus flower that I'm gonna make a cocktail with today one of my favorites these days one of the things I like about house is it's literally farm to glass meaning they grow it they bottle it it ships to my house I don't want to go out oh okay I want to go sometimes but if I don't have to go shopping and something like this just shows up hello whatever I'm very happy let me show you how you like to drink this because it will be I predict your new cocktail of choice at home you got me we start with a nice glass make it something pretty we're gonna add some ice cubes to it we had some champagne or Prosecco or sparkling wine they're all the same thing they just come from different areas and then we add our house citrus flower you can smell it going in it's amazing and here's my special twist I like to slice a big piece of grapefruit squeeze it in and then a nice piece of the peel to squeeze run around the rim and drop in and the best part apart from the amazing citrus smell and how light it is is how delicious it is this is gonna be your new best friend I'm telling you what I really like about this you know those um where they call chance that we're talking about them before you know the bartender guys yeah you know the mixologist that have like the giant beards and freaking tattoos everywhere you'll feel just like one of them but with only three ingredients and one of them is the grapefruit and you don't have to have all that hair or the ink all over you and feel like you're too cool for school look I have mixologist friends I'm just saying sometimes their beards are a bit much and the tattoos please this is not to much and because house loves you so much as do I the first hundred people that click on the link in the description will get 10 bucks off a two bottle pack and free shipping and you get this this and you can do this Li waiting for oh my god now we'll cut the beef and here's my prize today it is a gorgeous and when I say gorgeous I mean gorgeous ribeye boneless how pretty that is this ladies and gentleman is called marbling these little striations of fat that run through it are all about flavor it's all they're about they serve no other purpose other than to give this a delicious level of flavor and this is what we want today now this has been in the freezer for about almost an hour and you can see it's a little firm but not like it's rock solid not like it's a piece of ice so this is just gonna help us cut take this little tip off and we always want to cut against the grain here's what we're gonna do you just get these extra little pieces of fat off a little bit fats okay but these bigger pieces we don't really need so watch we'll go like this and again we want this to be kind of like these vegetables so max will speed this up but I'm just gonna cut these guys first you can see like this and then I'll stack up a few cut like this you know sloppy joes are almost always with ground beef so we're getting to a sort of texture similar to that but in little tiny pieces that are gonna be insanely delicious okay so just keep going do your steak and then we'll talk again when I'm on the other side of this max play the state cutting music here we are done as I'm looking at how much beef I have versus the vegetables I might need a little bit less of the vegetables but that's okay for now I have to cast iron pans on the heat will start cooking cuz it's all we got to do that's right just throw it together oil first then the beef a little shot of chosen avocado oil in each and in goes the beef beautiful and we stir I'm suddenly concerned about the size of this pan Mac you know we're gonna do we're gonna make it work that's what we're gonna do okay make it work okay when they're about well I don't know what 50% done now we'll add for some onion to each then some red pepper and then the green pepper this will mix in we let the beef get in there first so it gets a little sear if you just throw it on top of the vegetables it's just gonna kind of steam and that's not what we wanted steaming at this point is cool cuz it's there beautiful now we can start to season it a little bit max first a little salt and pepper of course little garlic powder a shot of some worship our sauce stir all that in so you know that the beef is now cooked but that's a lot of sloppy joe this is just you know cut up meat and vegetables it's not what we want so we give it a couple of things what is gonna be some beef broth we got to get this what's the word max sloppy and for a little extra fun oh dear now these guys are just going to stay on the heat the flavors are gonna start to do some beautiful stuff some of the liquid will reduce and then we're getting close for cheese time and that's where the whole thing becomes flippin beautiful this is probably now ten minutes or so of sitting and doing its thing so you can see much of the liquid has evaporated it will continue we'll leave a little bit it will help with our sloppiness but now it's all about the cheese let's get that going and here's our cheese today provolone and Velveeta which is a lot like cheese whiz comes in block form not a not a jar I'm gonna cut these up into little cubes cut this up into pieces and add them and then see how the magic works let's start with what I think will be about half this package of the provolone I suppose I could throw in like this but I don't want to I'm just gonna cut them up that's ready for one cast-iron pan and our Velveeta looks like this and Velveeta is apparently ina open a bowl there you go it's just like cheese wood so let's take about this much chopped this guy up and at this point max we're ready to start we're ready to cheese let's go we'll start with the provolone and we'll just drop our chunks in oh I can't wait next for the Velveeta side oh my god I'm so anxious I want this to just be amazing and you can see it's just starting it'll just start melting in a minute underneath like hahaha oh boy oh boy and here it's funny I would have thought this would have really started melting in faster no but it's going to don't you worry now I have extra beef broth if it starts to get a little too thick it's got to be sort of horrible like traditional sloppy you know so at this point I think I can start to mix it in a bit uh-huh oh man okay I can see I'm gonna want a little bit more broth in this hello cheese so we'll give this guy a little bit more it can do its thing and now the Velveeta Wow look at that almost perfect you know tiny bit more broth and I can turn this guy down back to the oval own all right just give each of these guys another minute or two and see what we end up with and while the deliciousness finishes let's get our little slider guys on here for a little color and then wheat and we're ready so we have a bun bottom and a lid anything here bun bottom and the lid and now it's time for the deliciousness so when your left will start with Oh God look at that the Velveeta version next the provolone oh my goodness oh my goodness are you kidding me I don't think I'm kidding the smell of this lids look it they go pretty they look those are little baby Philly two types of cheesesteak sloppy's oh my god the owl best cheese [ __ ] this is so [ __ ] good oh my god hooch cheese stick but it isn't now the little provolone guy this messy little sloppy provolone guy it is so different than that first one I don't know what I like better max I've got an idea what if you did this but if you put them back to back and then had some of each it's ridiculous it's ridiculous just remember cheese is inherently salty so I'm at a good spot but you don't want a season too liberally with your soul to go over salt we got some good work here today we've done some delicious work here today thanks for being here with us thanks for hanging out cook more look in this time of kovat I want to say support all the little local restaurants you can because that's the right thing to do but doesn't mean you can't be working on your skills at home Kenny it out every meal they get one you get a few they get one you get a few that's how it should be right and by the way this is not a bad place to start and remember the host cocktail the perfect name for it house cocktails Sam spritz the Sam spritz make it and have it but don't think because it looks fancy and you're serving it with Prosecco or champagne that it is fancy it's meant to be consumed all the time

Channel: SAM THE COOKING GUY

Views: 528,303

Rating: 4.9093752 out of 5

Keywords: philly cheesesteak, cheesesteak, sam the cooking guy, sam the cooking guy cheesesteak, best philly cheesesteak, best sloppy joes, best philly, best cheesesteak, sam cheesesteak

Id: L1KN4b86Pkw

Length: 19min 34sec (1174 seconds)

Published: Fri Jun 05 2020

Reddit Comments

[u/MadeMeMeh]

Can we just call them sloppy Phil(s)?