The Perfect Philly Cheesesteak At Home (2 Ways)

this is one of the most debated sandwiches in american cuisine of all time so of course we gotta rock the boat [Music] we can't just step our foot in this dangerous territory without first assessing the landscape so we're gonna go all the way up to philadelphia just to eat cheesesteaks to make a point here and since traveling and food go hand in hand that's where today's sponsor geico comes in combining your home and car insurance could save you even more so head down to the link in the description to see how much you could save you know if anyone has any recommendations on this just let me know love some help this halo all right so we're in philadelphia right now here to eat philly cheesesteak we can't do a philadelphia cheesesteak recipe and not go to philadelphia okay pay respect let's begin first one of the day tony luke's i wanted it to be john's roast pork but uh they're closed on monday did not know that was gonna happen this happened last time when we went to uh nashville and all the ones i wanted to go to were closed my first unveiling so i'm kind of excited oh my god i have a couple first thoughts on this the bread is dope god philadelphia is very loud so it's good but it really needs salt like it's missing a lot of salt i feel like this isn't the best representation if i'm being honest everybody has a different opinion i don't think this is gonna be the best one let's move on to the next okay so we made it to de la sandro's it's closed actually it said it was open on google i don't know i guess they decided josh is coming we really don't want to do that fair enough so we're going next to max's which was recommended by oovoo jabber the two ones that i really wanted to go to are not open but thanks so much upward and onwards so as for recommendation maxes got to see everything up close and personal so i have a good idea of how they assembled it really beef heavy i got same thing as last time clearly different in my opinion juicier they ladled juices onto this one yeah this is it see this is what we were missing at the last one salt is there the pepper's there it seasoned just about right i would want a little more salt if it was me but i'm not happy with this bite at all they hit it with mayo that's the secret that's an optional thing in my opinion mandatory second stop and so far the best spot we have one last one steve's steve's prince of stakes our final destination uh they said hello here for everyone working in the back if you're watching hey big pop of kiss to you visually looks solid first off cheese pulled already i just opened it the steak is very uniformly cut which i do like they lay it out but they actually put the onions on top and then the cheese and all that and then layer it in here and melt it a little more almost culinary inclined this was my third most recommended number one being d'alessandro's number two john's rose pork max's was the best out of the three and this is probably on the bottom tier no salt at all but you know what if they season this maximally with salt it would be perfect would change this sandwich completely patty no buns groovy every single person in philadelphia that's from philadelphia or currently resides here told me specifically never ever to go to gino's or pats like the one that everyone talks about that doesn't live in philadelphia so the locals they don't like it we were gonna go there time doesn't allow it i just wanted to mention that it's been several hours we leave tomorrow morning i've got the context that i need so without further ado let's make this shall we okay so if we're gonna make a cheesesteak the first thing we must discuss is bread of course not just any bread it must come on a long hoagy roll sometimes with sesame seeds sometimes without them in this case we love sesame seeds so the first thing you're gonna do is not go to the grocery store because we're grown-ups and instead we're going to make our own from scratch to fully flex on all cheese sticks but also to maximize our control in the final product to do that we're going to begin with our dough if you think we're using cups in this you would be wrong because we want accurate numbers here so get yourself a large bowl and add 950 grams of bread flour 20 grams of fine sea salt and 12 grams of granulated sugar in a separate container get yourself 589 grams of water and bring it to a temperature around 98 degrees fahrenheit with skin three grams of instant yeast and that's your little yeasty gentleman to your flour mixture vigorously whisk in 50 grams of extra virgin olive oil then add all of your cloudy yeast juice i keep trying to come up with grotesque ways to say yeast to mixture so uh can get a rating on that okay all right not not bad right anyway begin mixing that by hand i want that mind body and dough connection mix that just until you get a shaggy dough and yes it will be sticky so stay calm clean off the excess dough from your hands cover with plastic wrap and let that rest at room temp for 15 minutes then pull the dough out it should be a little easier to handle give it a quick knead by picking it up and slapping it down over itself repeating that over and over for about one minute it's also called slap and fold or until it begins to turn smooth cover that again with plastic wrap and let it rest for another 15 minutes at room temp then give it one more slap and fold for another minute or so till very smooth then roll that into a lightly sweet ball lightly grease a work surface place your dough on there and cover with an inverted bowl and let that rest for 45 minutes to one hour just go find something to do play chess or something once it's done it should be a nice rotund dough split that guy into four even pieces weighing about 400 grams each and i'm tired of telling y'all this please weigh your dough pieces out what are you gonna do if you have one regular sized togi and then some awkward little four inch hoagie anyway shape those by gathering up all the sides and bring them to the center roll it over so the seam side is facing down then gently roll it in circles keeping constant contact with your work surface until you get a smooth ball place that ball in an individual container that has been generously greased with cooking oil you can either use smaller bowls or containers like these guys or a dough proofing box most containers will work here now cover those with a lid or with plastic wrap and place in the fridge for one to four days yep this dough can be made several days in advance two days is probably the ideal time though to make the dough first pull your dough out and let them come up to room temp for three hours once there's a room temp get yourself a large tea towel or a couch dust it lightly with rice flour or all-purpose flour to prevent sticking rice flour does do a better job with the non-sticky part then to shape your dough flour the top pop it out of its container so the unflowered side is facing up gently press the dough to flatten into a small rectangle then fold it in half away from you brush off any excess flour and fold it in half the same direction one more time pinch the seams closed roll it over so the seam side is facing down create some tension rolling it out to taper the ends as you get close to them until it's 12 inches long then very lightly brush the top with some water and roll it in untoasted sesame seeds to coat the entire dough except for the bottom now place your torpedo of flavor onto your koosh gently furl up the koosh to cradle the dough like this and repeat with the rest of your dough and next thing you know you've got a bunch of little gentlemen snuggling next to each other oh so cute now for a short nap before launching into a hellfire of a hot oven cover that with excess koosh tent with plastic wrap and let it proof for two hours yes it's a long process all right one hour before they're ready add a baking steel to your oven and heat to 500 degrees fahrenheit or as hot as your oven will allow then once your dough is done proofing and your oven is preheated lightly dust a pizza peel with rice flour or semolina carefully roll your dough onto the peel don't just pick it up like some barbarian all right you're gonna degas all that hard work make sure the sesame side is facing up then dip a razor blade or more specifically a lame in some water and score the entire length of dough beautifully then launch it into your preheated oven spray the dough in parts of the oven avoiding the glass door on the oven that's a hazard to say the least close the door promptly then after two and a half minutes spray the dough again wait another two and a half minutes and spray the dough for a final and third time then just let it bake for eight to twelve minutes or until a beautiful golden brown remove your hoagie from the oven and cool in a wire rack and repeat with the remaining three pieces of dough okay so the hardest part is out of the way because really making a philly cheese stick is easy as long as you follow some of the rules so first thing you're gonna need is a green bell pepper take that and throw that right out the window because it seems that most of philadelphians don't find that traditional so uh nice let's talk about my meat or well our meat or uh the meats here we have a four pound boneless rib roast that was in the freezer for 30 minutes just to firm it up a little bit and look this needs to be sliced real thin you can absolutely do it with a sharp knife but if you want to speed things up then i'd recommend using a deli meat slicer which is like okay i understand papa being papa and should you desire not to spend money on something that's kind of ridiculous like that then obviously just use your knife now go ahead and slice that bad boy as thinly as you can while maintaining the structural integrity of the meat should look something like this then you'll sort of reach a point where slicing any thinner becomes impossible and or dangerous which in that case just go ahead and save the rest of that steak for a date night or something anyway for some extra fatty flavors snag two pounds of boneless short ribs or three pounds of bone-in short ribs and of course remove their bones and slice those against the grain about an eighth of an inch thick don't leave this out because the marbling of this will go a long way in the final product alright next up is some say slices others say dice well the way i'd like to do it is get yourself three sweet onions cut the top off then the bottom cut it in half peel it and slice that into big chunky one-inch pieces like this now we're ready to cook okay so you're gonna get yourself a little pan right a little little baby pan little stinky pan no well maybe listen you need this to be cooked on a griddle or plancha of some sort that's how it's normally done trust papa when he says plancha cooking hits different a large cast iron griddle pan that goes on your stovetop will work fine but papa has other plans i literally bought this uh only for this video so heat up half your griddle to medium high and the other half to low fill a squirt bottle with half a cup of vegetable oil and half a cup of melted warm tala which is just rendered beef fat which by the way you can acquire from any b-fat trim for example like the b-fat trim from the rib roast you have all you have to do is rough chop it place it in a pan heat it over low stirring often until all the fat is rendered out then just strain that through a fine mesh trainer and well that's your tallow it's optional but it adds a ton of flavor now once your griddle is hot hot good lord jandis squirt it with your b-fat oil and let that get nice and hot then add a third of your sweet onion season that the taste of salt and a small pinch of sugar saute that stirring and flipping often for about five minutes or until your onions are soft and begun to get some charring and nice caramelization slide those onions to the cooler side of the griddle squirt the hot side with some more oil with some more beef fat and let that heat just until it begins to smoke then add a third of your sliced beef let that sear nicely for about a minute then season the taste with salt let that continue to sear for another 30 seconds to a minute one of my biggest gripes was the lack of color on the beef in the philly cheesesteaks that i had so when you flip your beef you should see a decent amount of color just be forewarned if you let it go too long it'll go dry now flip and sear the other side season again to taste with salt and a generous fresh crack of black pepper then once it's seared and cooked through but still juicy but one to two more minutes give that a nice rough chop with a spatula mixed together with your onions and at this point you're ready to add your cheese be aware that this is only a third of your batch so you can obviously be doing this in three batches so you can get proper color now bring everything together in a rough line about the shape of a full hoagie this is enough meat for one to two sandwiches depending on how you like it layer on three to four slices of provolone cheese which is ideally sharp provolone then just let that melt you can also speed up the melting process with the use of papa's magic wand which is also known as a blowtorch now while it's melting get your hoagie cut in half but leave the back end attached so it's got something to stop the meat from falling out the other end optionally spread on a nice layer of mayo if you roll like that this is just a basic garlic mayo consisting of 1 cup of mayonnaise and 4 cloves of grated garlic season a taste of salt and whisked together beautifully simple yet incredible and once that cheese is melted get a large spatula and scoop up your meat and good lord that cheese pull is going to make me act up now add as much cheese steak as you like into your bread close it up observe its jaw-dropping cheesy features and take a moment to see if we hit the nail on the head or not here well would you look at that now this this is what i was looking for this hoagie is toit i mean it's got the oh my god it's kinda squeaky it's juicing oh good lord have mercy on my soul i'm about to push good lord there's almost too much flavor in this compared to the ones that we have right off the bat to me this tastes like what i imagined a philly cheese stick to taste it's anxious rich the beef flavor is just like yeah and that extra beef fat really does help this hoagie is soft spongy chewy on the outside in that garlic mayo i mean really this is a perfect food i think i could only eat one of these though and i'd be done this could use mustard the philadelphians are like what hey kid you can't just be go put a mustard on a philly cheesesteak what's wrong with you i think what we made today was an excellent philly cheesesteak i don't know what the philadelphians think let us know in the comments but you know visually looking at this tasting it this is what i felt a philly cheesesteak should have been from the get-go but this is not a but better and secondarily we have one more special gold cheesesteak that is uh not exactly traditional but um we're gonna do it anyway okay so that was definitely a big dub but what if we took it a step further and made a philly cheesesteak but you know with a5 miyazaki wagyu real simple this time we're just going to julienne a sweet onion get that sauteing with your b-fat season to taste with salt then once they get some decent color scoot it to the side next get a half pound of oyster mushrooms rough chop them heat a pan with two tablespoons of butter or your b fat over medium-high then once it's ripping hot add your mushrooms season a taste with salt and pepper and let those sear stirring often for about three minutes or until softened with some light browning place it to the side now optionally one more thing you know we might as well make this extra fancy by making a fried garlic sage topping first heat up half cup of oil in a small pan over medium high and while it's heating add your garlic first and let that come up naturally with the heat and fry just until golden brown then remove it and once the oil is hot add your sage and fry just until it begins to stop bubbling and crisp drain on a paper towel then combine those two and crush together and that's your topping all right we're almost there snag yourself a 20 to 25 ounce a5 miyazaki wacky rib eye portion that bad boy into sliceable segments i like to separate out the eye and cut it into two manageable pieces there's more to this obviously but you can save that for another time place that directly on an ungreased hot side of the griddle and let that sear season your meat generously with salt and let that sear for two to three minutes flip and enjoy a tantalizing sizzle of beefy beauty and sear the other side for another two to three minutes remove from the griddle and let that rest for five minutes then while that's resting let's make our spicy mayo get a medium sized bowl and add half a cup of mayo a quarter cup of cholula three tablespoons of sriracha two teaspoons of garlic powder and salt and pepper to taste give that a nice little whisk until thoroughly combined then all you gotta do is toast your bread quickly in that beautiful beef fat stack on a nice big slice of swiss cheese a couple slices of smoked gouda melt those guys down with a blow torch or a broiler then add a generous layer of your spicy mayo followed by your onions then mushrooms slice your beef beautifully about a third of an inch thick then place it atop your sandwich top with your optional fried sage and garlic close the hatch tuck a napkin in your shirt put on your italian leather gucci shoes and enjoy the most luxurious cheesesteak to grace any kitchen and who knows maybe it's even better let's find out you know after spending literally four or five hundred dollars on the ascent tires just one sandwich i don't want to eat it does that sound bratty a little bit but it's a circumstantial thing it does look good oh wow this is actually a lot better than the original philly cheesesteak thank god thank god i was really weird i thought it was gonna be too rich it's actually not the bread is just spongy enough that it absorbs all that fat i mean you can see it absorbing the fat and it's not overly so it's not like it's gushing b fat directly in my mouth maybe a little bit maybe a little bit of squirt squirt that's all right we talked about how juicy juicy squid squirts the way to go the fattiness the juiciness the richness i even went in for a second bite and i meant that bite all things that we've tested we've done the original we've done this fancy version in my opinion this is a more exciting bite they're equally sort of like rich but to me this is more exciting this is juicier this has a lot more flavors going on but it's not a cheesesteak really it's not it does have steak and cheese but it's not if i were to pick one i probably would probably pick this one right here we made two sandwiches the regular philly cheesesteak this unnecessarily expensive one if you have the means to make an expensive one i would highly recommend it but either way they're both beautifully mined numbingly delicious just make a dang cheesesteak and do me a favor do it the right way you want to know what else spends 500 just to make an incredibly unnecessarily fancy cheesesteak b-roll [Music] all right guys that is it we are back home thank you again to our friends at geico for sponsoring today's video they're helping me with my culinary journey around the united states and they want to help you too of course by helping you save money on your home and car insurance so head over to the link down below and visit geico.com today now let's talk about this philly cheesesteak we made two different versions the second one's more of like an ethereal dream that was like formulated in my brain and spat out on a plate and actually ended up pretty good it's a little sacrilegious in what a cheesesteak should be but i do what i want do i think that we paid respect and homage to the tradition of what a philly cheesesteak should be yes i do was i disappointed with many of the places we went to i'll leave that up to you to decide but with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you [Music] you

Channel: Joshua Weissman

Views: 1,702,804

Rating: 4.9284329 out of 5

Keywords: sat bawl pro, joshua weissman, philly cheese steak, philly cheesesteak, homemade philly cheesesteak, philly cheesesteak recipe, philly cheese steak recipe, steak sandwich, steak sandwich recipe, homemade cheesesteak, steak recipe, cheesesteak, cheesesteak recipe, easy sandwich, easy sandwich recipe, homemade hoagie rolls, homemade bread, hoagie roll recipe, bread for cheesesteak, joshua weissman sandwich, cooking show, cooking channel, bread recipe, bread, fried onion

Id: qtUZoKyQFb4

Length: 16min 48sec (1008 seconds)

Published: Wed Sep 29 2021