- [Narrator] Welcome to Sorted. We're a bunch of mates in London, looking for exceptional
things in the food world, that will help make our and your lives that little bit better. Between stitching each other
up and all the innuendos. Now be warned, we have two chefs but we give them limited airtime. And we make sure all of our ideas start with a suggestion from you. ♪ I'm gooey in the
middle baby let me bake ♪ (funky dance music) - It's fridge-cam time. This is Jamie and I'm Ben. - And it's the return
of the ultimate battles. And somehow we have found a way to make them even more ultimate. - [Announcer] Welcome to all new Sorted ultimate cooking battles. Three normals fight it
out against each other to impress two chefs and
to win brownie points. There's a league table, a
horrific end of season forfeit for the loser and in every new episode a curve ball. - And this week's theme is. - A Philly. - [Ben] Cheesesteak battle. 90 minutes start now. - Now, Sorted have an online
reputation of creating the best, most authentic
Philly Cheesesteaks and I've got another one to
add to that amazing list. (laughs) If you thought our one was on
the money wait til you hear about my roast beef and horse
radish Philly Cheesesteak. This is a massive beef roasting joint. I've got a hour in the fridge
to bring it up to temperature so that it cooks evenly
on top of a trivet made from peeled veg. - I think its fair to say that after any good Philly
Cheesesteak, you need to sit down. Well, after mine you'll
need to lie down for a day. Mine is rich AF. - It's gonna give you gout, what? - (laughs) Not gonna give you gout. First up, I need to get my
onions on the go so I slice them and then get them into a hot
pan of oil and a pinch of salt, reduce the heat then cook
them for as long as possible. I've got 90 minutes. - You gonna cook them for the whole 90? - Pretty much. - Wow. - An hour and a bit. - How many minutes are in an hour, Barry? - A few minutes to prep this. - Few minutes to do this
and then about an hour. - South Korean flavors. (guys laughing) What I'm gonna make is a
Korea Delphia Cheesesteak. Bulgogi beef, kimchi, Gochujang. It's gonna be incredible. I have grated pear, ginger
and garlic into a bowl. I'm gonna add some soya
sauce and some honey and that's gonna become my marinade. And whatever you do, don't
forget the rice wine. - This is Jamie's. (upbeat rock music) - This now goes into a
fridge for thirty minutes which gives me some time to
pin slice my onion and pepper. (alarm rings) - Stop cooking. - So in this new series, we're
gonna add in a curve ball into each battle. I think it's about time for today's. Today's curve ball is
swapping ingredients. Alphabetically, each of you
must swap one ingredient of yours for one
ingredient of somebody else and then you must use it. - That's the alphabet is the letters that we use to form words. - [Barry] I don't need any rosemary. - Okay. - [Barry] So have some rosemary, sir. - Lovely, what do you want of mine? - Which Jamie now has to use. - Chili flakes. Let's go for a bit of spice. (anxious violin music) - Swap his bread rolls. Just nick his bread rolls. Or take his cheese. He'll just have a
traditional Philly steak. - I do not need this herb. (guys laugh) What is better than having
two Philly Cheesesteaks, is having four Korea Delphia Cheesesteaks. - I'm playing for the win
so J, I would like to swap, your onion for this onion. - [Jamie] Smart move. (guys laugh) - This new rule sucks. I'm gonna have to, the only
thing I can do here is go buy some more bread. I can't leave my onions unattended. - If I were in your position
and think about this, if he were to make his own
bread now, like a flatbread or something, I'd say you
pretty much guaranteed a win of three points. - Yeah but I don't think a flatbread would work well with this dish. I'm going for taste. I want something that tastes incredible. I don't think a flatbread
would work well with the. - Why did you choose this
recipe in the first place? - Would you shut your little. They make Phily Cheesesteaks next door? - It's an Italian deli. (upbeat funky music) - I know that that was really mean. - What are you talking about? Do you wanna win this or not? - There's a lovely Italian deli next door. That sell a beautiful
focaccia, so Italian twist to a American-French recipe. - Next up, let's talk butter. I'm gonna make my butter better
by actually mixing my butter with Gochujang which is
a Korean chili sauce. I'll take that butter and
then slice it on all four of my submarine rolls which
I'd have toasted underneath a grill once they've been cut in half. That is like butter but better. - I'm gonna show you how to
make an amazing cheese sauce. Come over here. To make an amazing cheese sauce
you gotta create a bechamel. A bechamel is essentially
melted butter, flour and then adding milk bit by
bit, stirring it, you get a really lovely thick, creamy white sauce. We then add cheese into that. Now, the way I'm taking
this up a level is because I'm gonna infuse that milk
that goes in gradually with some amazing flavors
like onion and nutmeg and bay leaves. (upbeat rock music) - Now you've got four lots of rolls, do you have enough filling
to put on the four rolls? - If I do have an extra
submarine roll left over. - Just put it on the side
and have it another time. - Exactly. Ow, oh! (strong blowing) - You burning my bread? - I might've just set fire to it. Good thing I've got some spares. (guys laughing) I don't wanna be that guy, but
has anyone taken my daikon? - Daikon. - My daikon, my radish. (playful sneaky music) Cause I need to peel it and julienne it and neither of you asked to swap it out. - I had one in my hand earlier
but I just can't remember where I put it. - Oh, man! - I remember you having
one and me having one but I can't remember
whether we had the same one or whether we had one at
different points in time. - [Barry] Daikon's are
everywhere nowadays. - They are, they're everywhere. They're like Philly Cheesesteaks. - Found my daikon. - Got it. - [Jamie] I need to
peel and julienne this. (hand knocking)
- [Barry] Steak! - Oh no, Baz. - [Jamie] That's pretty frozen. - [Barry] About to
start singing Let It Go. - [Jamie] Idina Menzel's on
her way over to look at it so she can bring it back to life. Ah, (beep) I left it long, didn't I? - Oh! (censor beep) - [Barry] This is going so wrong. I only lost, only a few casualties. Oops. - Next up I've gotta cook my beef. For this I need a searingly,
searingly hot pan, coconut oil, I'm gonna drain the marinade from my beef, dry it out as much as
possible then put the beef into the pan and just leave it. Don't touch it, let it caramelize. Then I'm gonna toss it and
then gonna leave it again, let it caramelize on that side. Next up I'll add in my
sliced onion, my spring onion and my peppers along with 50
milliliters of my marinade and my chili flakes. Oh, no wait. No chili flakes because I need to see them somewhere in Barry's, whatever
it is he's making now. (high energy rock music) - Now I'm gonna make a gravy. So beef comes out with the onions because I'm gonna use all of
this for my actual Cheesesteak. Then the trivet with all of the veg goes on top of the hob which
is heated up with a splash of red wine that de-glazes
the pan which basically means it gets rid of all the scum
that sticks to the bottom. Then in with beef stock and I
reduce that down and it takes a lot longer than how
long I've got right now. - [Ben] 12 minutes! - It takes 20. Finish off my cheese sauce. A quarter of a teaspoon of
nutmeg and horse radish. - We're just gonna let
that all simmer down for a little bit, shift
it over to one side of the pan, kimchi on top,
provolone cheese on top, let that all melt down and
then slice it and put it into a submarine roll with a spatula. That's the plan anyway. - My sub-rolls are halved and then put under the grill to toast. I have about seven minutes
for this to reduce into gravy and look at the state of it. (intense music) - Last two and a half minutes. - It really could have
down with more resting time which is why you're getting all the blood, however I don't have long. - I've chopped my ciabatta in
half, poked some rosemary in and stuck it in the oven for
five minutes to warm through. Also some of my camembert
in the oven to go all oozy, now its time to construct. Garlic butter onto the bread. Steak into the pan with the onions, the cheese on top, with some chili flakes that I stole from Jamie
and then back on top of the buttered bread,
take it out flip it over, there's your sandwich. It didn't work. How long left? There's not much sauce. (dramatic music) - [Ben] 30 seconds! - I forgot my sesame seeds. (victorious music) - Well that was a battle. - [Barry] Where are you gonna start? - I'm gonna start with this one. - Ready, cheers. (guys laughing) - Oh man, I'm happy. Can we just clarify, right. Obviously, we know that none of these are traditional Philly Cheesesteaks. But these are cheesesteaks. - I'm getting more horse radish
and nutmeg than I am cheese. - Interesting. - But it's a good bit of
steak and a great dip. - It's a good bit of
beef, not really a steak. - A solid start. That's a soggy sandwich. Another sandwich that's gonna be a little on the messy side to eat. - Saying that, I'm pretty
happy with ciabatta and it might have won me the battle. - Or focaccia, one of the two. (guys laughing) - [James] I like the look of that. - [Guys] Cheers! - And you managed to put the
chili on right at the end. - That is tasty. - Did you put any camembert in that? - The caramelized onions are very sweet. You managed to save them
just before catching. The French cheese, the French. - We all saw them catch. - Well they don't taste caught. - Fair. - The steak's good, heavy
on cheese, heavy on garlic. - I'd say this is definitely
the closest to a Cheesesteak cause it's so simple. - [Jamie] Should I just cut one for now? - That is a hot mess. Why are you cutting that? What are you doing? There are four! - Cheers. And I'm gonna say it
straight off this one has got the best, like, cross
section, like, sandwich, like you can still hold and
although its messy, it holds. My favorite thing about this,
is the balance of little bit of spice it's not a huge
amount but from the Gochujang and kimchi, but the sweetness of that pear really plays to the spice. I've got some thinking to do. - You need to go and have a chin wag. - We'll be back in 30 seconds. It won't take us long. - Bye. - Eaten anything good recently? - Not in the last few minutes. - So we weren't in complete
agreement at first. But after a conversation
it was fair to say that in a Cheesesteak
battle there's gotta be well-cooked steak and a
good-amount of cheese. And on that basis third
place goes to Mike. As delicious as it was. - [Barry] Not last. - And our winner. (anxious tense music) Is the one that had a
little bit of sweetness, an awful lot of cheese, some great steak. Barry. (gasps) The Camembert and the garlic and the steak was the one we
both enjoyed eating the most. - How did that happen? Really? - If you put love into two sandwiches, rather than less love into
four it might've won you it. But it was still a bit rushed for you. You had too much to do. Four sandwiches, that's a lot. - Jamie lost the battle
by stealing my bread. - Yeah I think so. I would say. - Three points to Barry,
two points to Jamie, one to Mike. Join us next time when there'll
be a different curve ball. Okay James and I made a
call but we really care about your thoughts, comment down below. Which order would you have put them in? Three, two, one. - You might also have picked
up on some really subtle Philly Cheesesteak agitation
from some of us maybe. But it's only because the
Brothers Green Eats did a fantastic video on how to make an authentic Philly
Cheesesteak and we decided to ignore all of it. But we have linked the video
down below, it's really good and you should go and watch
it cause those guys are great. - Don't forget, please
subscribe to our channel. Click the bell so you're notified. Bless you. And now for a dad joke. (upbeat cheerful music) - How many apples grow in a tree? - I don't know. - All of them. (laughs) - [Narrator] As we
mentioned Sorted is just run by a group of friends. So, if you like what we're
doing then there are loads of ways that you can support
us and get more involved. Everything you need to
know is linked below. Thanks and we hope to see
you again in a few days. - Now, Sorted have a
reputation online as (laughs). Wait til you here about my (laughs).
