The Philly Cheesesteak Trick No One Knows About

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🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time

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📹 @NOTANOTHERCOOKINGSHOW CHEESESTEAK VIDEO

📹 BON APPÉTIT DALESSANDRO'S VIDEO

📃 TABLE OF CONTENTS
0:00 - The Most Important Factor in Choosing a Cheesesteak Meat
2:00 - The Second Most Important Factor
3:39 - Testing Different Cuts of Beef
7:54 - Finding Another Method

Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson

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[-EchoesIntoEternity-]

Charlie here serving up knuckle sandwiches

[donscott]

Beef knuckle is used in Mexican restaurants, too. I used them at a previous kitchen job. Pro: very lean and flavorful. Con: in its whole form, a lot of sinew/silver-skin hence longer prep time

[elbischoff]

Pro tip: When preparing homemade cheesesteaks, put the package of sliced beef in the freezer for about a half hour and chop it on a cutting board (to your desired shred size) before adding to the hot pan/griddle with olive oil. I've cooked thousands of steaks on a flat-top grill and this gets you the closest to a store bought taste.

[stevenino]

I worked at a butcher shop in the philly area and worked the grill/deli counter. we would use frozen knuckle that the butchers would prep and then freeze and have us slice it into thin slices. If you slice a great cut of ribeye the same exact way, you get a more flavorful cut but it is slightly fattier

[dantundis]

I used to work at cappriotis in vegas and they used semi frozen sirloin that we sliced on a meat slicer super thin. We would put a little bit of oil on a flatgrill and sear it. meanwhile we would use two long spatulas to pull and cut at same the same time, a little tricky! I loved it when you fry the meat with some hot pickled cherry peppers and a little bit of onion. Best cheese steak on the west coast for sure!

[detexrayr]

I just have to add my opinion because I lived in Philly for years and ate a steak sandwich several times a week, and BY FAR (and without question) the best beef is always (without debate) thinly sliced ribeye. My all time favorite was Rocky’s King of Steaks ( which has been closed for at least a decade, ) but when you would go in early in the day they would have a partially frozen ribeye on the slicer. I will enjoy your recipes but will always consider the ultimate steak sandwich as an Amoroso Roll, ribeye, onions, and provolone!!!

[thomasjohansen]

I'm gonna echo what others have been saying. I've been loving your content and I love your semi-scientific approach to cooking while at the same time, making it very approachable and showing various options. For example going to an Asian grocer and getting thinly sliced meat is not something I am able to do over here in Norway, but I do have a mandolin.

It looks like you're on a steady climb, so just keep doing what you're doing and don't fall for the temptation of becoming the next "cooking entertainer" like Joshua Weissman, if you're gonna follow in anyone's footsteps I'd much rather see you do that with Kenji Lopez-Alt, which I have a feeling you already look to for inspiration, like many of us.

Keep going, and I've been enjoying your newsletter!

[fattdamon]

I've been on this similar journey and about two weeks ago I did exactly what you did, went to my local Asian grocery and got pre sliced hot pot meat. I was surprised how spot on it was to the real thing in Philly. Good tip for sure!

[argonaut]

Ribeye is what is used my most of the cheesesteak place in Philly. I have myself used filet tips since the butchers dont have much use for it and make for a very tender saaangwhich if cooked correctly.

[JohnLaco]

Dude, you have me hook line and sinker. I get SO pumped every time I see a new video from you.

[jakesmith]

My go to method is to use semi frozen ribeye, which I slice paper thin using a deli slicer. I cook my beef on LOW. I'm using a Blackstone, and as soon as the meat loses its red color, I incorporate my grilled onions and my cheese, and remove from the griddle. This gives me a nice, evenly blended, juicy, Philly style cheesesteak. My critique of your sandwiches is that the meat appears overcooked. For a cheesesteak, you don't want a crust on the meat. You want a nice, juicy sandwich.

[dennis]

I used knuckle in my restaurant it's great.

[SuperCookieGaming_]

in philly you can get cheesesteak meat at any grocery store

[MichaelKunz-mtoo]

Nice. My wife and I have a tradition, 42 years now. The first deer of the season we always butcher ourselves. Before we begin, we make "philly cheesesteaks" from the tenderloins with all the fixins. Its so lean we wind up cooking butter so it doesn't just burn when it hits the grill. Peppers, fried onions, fresh rolls toasted on the grill, the works. And then the fun begins, cutting, grinding packaging.

[anthonyalberico]

Great series on Philly cheesesteak and on pizza. Ever think of doing one on Philly soft pretzels???

[throwaway]

You could always pound out the ticker slices to get uniform thickness. It can actually make it even more tender.

[Treyorrrr]

As a former east coaster, I really appreciate this series as well as the pizza series. A suggestion, as bonus episode once you're done the cheesesteak series, maybe do a roast pork episode using your final roll recipe? Keep up the great work and your channel will go far!

[BcBaxley]

Yeah freezing before slicing isn't necessary its just easier / cleaner to manage when frozen. Slicing fatty things like bacon can gum up the slicer real fast, so you have to stop and clean. Portioning, and then keeping fatty meats frozen is also ideal. Korean BBQ, hot pot etc... A nice touch was a Chicago style restaurant I use to work at where we would cook the meat, then set it aside, cook the onion, bell peppers in the meat fat, and then quick deglaze with Worcestershire sauce... throw back in the meat...Cheese it up... bread it up, and top it off with giardiniera 🤤But yeah frozen with a mandoline slicer is ideal at home🍻

[klynchga]

Great Video!! I live in an area with a large Asian population and my local Costco has the paper-thin cuts of Ribeye at the best price available...it makes an awesome cheesesteak. My local HMart also has a good selection of sliced beef...but at slightly higher prices.

[nancyj]

I love your dedication to my favorite sandwich. Following the Angelo's model was a good choice!