how to make a REAL PHILLY CHEESESTEAK at home

I'm gonna show you how to make a Philly Cheesesteak at home today. Making a real cheesesteak at home is something I've always viewed as out of reach until I was asked to make one recently. So I studied some of the legends, Pat's, Dalessandro's, Gino's and worked on a method to make a real Philly cheesesteak at home for all to enjoy, where ever you are!

#PhillyCheeseSteak #Sandwiches #NotAnotherCookingShow

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[NOTANOTHERCOOKINGSHOW]

There is a title that shouldn't be there in the beginning of my cooking montage. Don't know how that happened. Please disregard.

[mallyp]

the best way to avoid crying when cutting an onion is to not get too attached

[erkbupf]

I like the way you explain every steps clearly. It’s so chill & relaxing while being educational at the same time. Amazing!

[alexchism]

I'm about to be 29 and have been in a rut lately with the industry and haven't enjoyed cooking at home because of it. Its 1:28AM where I am and watching several of your videos in a row especially your 368 videos have seriously helped to shake up my mindset tonight. I can tell you are a one of a kind special individual sir. Thank you from the bottom of my heart.

[douglaswebster]

I'm from Philly. Yes it's true, we eat these things for breakfast lunch and dinner. It's incredible how many people get this so wrong but I gotta say I think you nailed it. Thanks for actually making a Philly Cheesesteak and not a steak sandwich with cheese.

[lampeplaysguitar]

I've been eating cheesesteaks from all the Philadelphia spots for years. Thank you for not making another lazy attempt at a Philly Cheese Steak. This is pretty spot on, sir!

[rugger]

Holy Cow, I just made this Cheesesteak on the Weber Kettle using the SNS- OUTSTANDING! I used a bone-in Cowboy Steak(1.15 lbs, removed bone) and used Ghee as the Beef Tallow was $15.00 for a kind of a smaller jar. It was a lot of liquid! I didn’t trim any fat, It was almost like frying the beef and onions, but by the end, the liquid reduced and part of the beef was really crunchy, and the provolone, oh yeah! but the onions didn’t burn like it would with regular butter-they were perfect. I added some garlic powder and freshly cracked black pepper. My son and I were eating these cheesesteaks and watching the 2nd day of the NFL Draft, it was heavenly, haha 😁 My teenage Son said, Dad, the heck with wings, this is the sh*t!. Thanks for the recipe and cook, Steve!

[johnharlan]

The roll is a key ingredient. You must have a freshly baked Italian long roll, it’s very noticeable when you do.

[deveus]

You did a pretty great job with this. As some who made thousands of these professionally (or as professional as you can call someone who slangs cheesesteaks), this is the most authentic to my experience that i've seen on youtube.

People might nitpick the provolone choice, but i think that's fine. One can quibble over Whiz vs American vs Provolone. As long as we all agree that Swiss is an abomination on a cheesesteak, we can all get along

Either way, great video

[sliob]

This was a well produced segment in my opinion. I like how it started with quickly showing the whole process of making a Philly cheesesteak, then it went back to break it down. Great teaching method, IMO.

[billyd]

This is awesome. I am a Philly native. You get exactly how a steak sandwich is done. The way you cooked it is exactly how it is cooked in the shops that sell steak sandwiches. Thanks for using provolone and not cheez wiz.

[jmh]

Mad respect for being up front about the particulars and saying you're not from here. There is a specific way and you're aces. It's simple. Well done.

[jonathankarakas]

one of the best looking phillies ive seen on youtube.

[littlemac]

when you were naming off the Philly cheesesteak places the fact you said Delesandros first made me so happy, lol they're my favorite and i always saw Genos and Pats as more of a tourist attraction

[pmadood]

Just made this and omg its good. Only thing I did different was add pepper after I scooped it. And since I have a smaller cast iron pan I used one hamburger onion, half a ribeye, and used hoggie buns. Worked perfect since only feeding two.

[annful]

2 years late but I just watched your presentation - it’s GREAT! You are an excellent teacher and presenter! Just great! I am learning new tweak’s and you’re never too old. I started baking at 13 years old, started catering in my 20s - everything I have done 55 years later it still centers around my abilities to bake, cook-prepare and present food!

I happened upon your wonderful video-food-programs recently and am so pleased I did! Thank you for being so patient, kind and full of experience: this is what’s really needed. You have made it plain, simple and absolutely beautiful-delicious! I think you are the Italian-American Gordon Ramsey but the clean version…

Teaching is easy when you make it fun to learn. Again thank you Chef!!! ☺️

[harvardmurrayinc]

Definitely made me hungry but all I wanted was for Heart to finish their line "... he's got the magic hands".

[TidiestTitan]

Made this earlier today. Didn't have beef fat, thought I'd use butter but didnt have that either, got the wrong steak, cut it way too thick, didn't mince it well enough, put way too much salt on everything... but it still tasted amazing! Now I know why people enjoy cooking so much 😁 thank you for this vid

[mattboland]

As a kid, visiting family members in North Philly I remember going to a place called "Aunt Mary's where a quality meat was freshly sliced , the cheese was a quality white cheese such as provolone ( maybe even mozzerela) as you used in the video (NEVER cheez wiz!!!) along with carmelized onion mixed with the meat. I also remember a red sauce perhaps a pizza or marinara sauce which was also applied. Also a long fresh Italian roll is key. (As used in making Hoagies!)
When you brought the cheese steaks home & unwrapped them, the aroma was amazing. Great memories & a great video!

[megantowey]

I just found this channel and as a Philly girl.. this is the best version of a cheesesteak I've seen on YouTube. Provolone is perfectly valid, even if it's not the most popular cheese choice. I like provolone when I get long hots on my cheesesteak