PHILLY CHEESESTEAK SANDWICH (Cheese Whiz From Scratch!)

🔪MY GEAR:

RECIPE (makes 4 sandwiches)
▪1 large white onion, medium diced
▪Neutral oil (canola, grapeseed, avocado, etc)
▪Salt
▪Pepper
▪1kg/2lb Shaved steak (prepackaged/store bought is fine, but for something fancier ask your butcher for shaved dry aged sirloin or ribeye or slice your own at home)
Hoagie rolls (storebought or see recipe/video below)

CHEESE OPTIONS:
▪Easier/quicker version: Thinly sliced provolone and white american “cheese” - 2 slices of each per sandwich
▪From scratch cheese sauce/cheese whiz (recipe below)

Preheat 10” pan (i’m using cast iron) over medium-high. When hot, add a squeeze of oil, followed by onions and a large pinch of salt. Stir to combine and reduce heat to low to cook for 15 minutes. When onions are tender and have taken on some color, they’re done. Set aside onions and wipe out pan.

Run your knife through the steak to break down the slices into smaller pieces. Divide steak into 4 220g/8oz portions

Increase heat under cast iron to high. Add in squeeze of oil and the steak (as many portions as you’d like), flattened and pressed out for max surface area on pan. Topped with a large pinch of salt and pepper. Seer for about 90 seconds. After 90 seconds or when a deep brown has developed on the bottom. Stir the meat to expose more of the surface to the pan. Add about 20g or 2 tbsp of onions and reduce heat to low and continue to cook until beef loses almost all of its pink color, about 60 more seconds.

Before building sandwich, heat hoagie in a 375F/190C oven until warm and toasty.

If using the homemade cheese option, skip ahead to number 2 below.

If using the quick sliced cheese option 1, this is where you’ll add 2 slices of american cheese into the pan with the steak for each portion of steak you’re cooking. Stir to combine and melt into steak. Pull warmed hoagie from oven and layer on 2 slices of provolone per sandwich, top with steak/melty cheese mix, wrap in parchment.

2. If going for the homemade cheese whiz option, start by liberally spreading the cheese sauce on the hoagie, top with a portion of the steak/onion mix and top with another drizzle of cheese sauce. Wrap in parchment and enjoy.

CHEESE SAUCE / HOMEMADE CHEESE WIZ RECIPE
▪220g/8oz extra sharp cheddar (block)
▪10g or 4tsp cornstarch
▪240g or about 1c evaporated milk

Shred cheddar and add to a nonstick pan. Add cornstarch and toss to coat cheese. Add evap milk and heat slowly over low to melt cheese, stirring frequently, for 4-5 mins or until sauce is smooth and creamy.

HOAGIE RECIPE:
(sry, the hoagie recipe wouldn't fit in the description)

🎧MUSIC:

#cheesesteak #phillycheesesteak #philadelphiacheesesteak

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[FatherAxeKeeper]

of all the youtube videos about making cheesesteaks i've seen, this is by far the most authentic and most appetizing. too many people try to alter the cheesesteak and make it fancy which completely ruins what it is.

[christopherweiss]

This video is like déjà vu. A friend of mine commented back in October that he had never had a proper cheesesteak and I ended up making him one using your hoagie roll recipe rolled in sesame seeds (I used ribeye, onions and sharp provolone). Your recipes are great and so easy to follow. Keep up the awesome content!

[johnnybrix]

As a life long Philadelphian that weighs 275lbs and has literally eaten thousands of cheesesteaks and worked at some of the busiest steak shops in the city, I have to say you’ve made the best looking home steak outside of Philly I’ve seen. Can’t speak on the taste but looks good. My only tips would be to bake your bread a little longer. I stead of plain American try Cooper Sharp. It’s just aged American with a creamier taste and melts better. I would stay away from the sear on the steak. It’s too thin to sear and tends to dry it out a little, where as on an actual steak a good sear locks in flavor. And I know it sounds god awful; and I’m not a fan of it myself on anything else. But mayo absolutely makes a cheesesteak better. I’m not a mayo eater, don’t use it on hoagies or sandwiches, but once I was convinced to try it on a cheesesteak you can’t go back. Also; I use a deli slicer at home as well. Try to trim some of the excess fat off ribeye, then freeze it for about 60-90 minutes before slicing, and slice about 1/8 inch thick. About the with of a wrapped up Kraft single. Makes for the best consistency. Just a few of my tips as a self acclaimed cheesesteak expert. But very well done……

[Silver-ltmq]

The fact that your dad drove to Portillos 100 miles out was enough for me to subscribe.

[Notxactly]

Looks delicious. I love this channel. There's lots of good cooking content on YouTube but this is, in my opinion, the least pretentious, most approachable, down to earth channel out there. Keep up the great work Bri.

[benedwards]

As someone from Philly, thank you for making cheesesteaks properly without peppers. Both look delicious!

[AlexandraBruce]

LOL! I love your dad!

In the '80s, my uncle had a Philly Cheese Steak & Hoagie chain in NYC, called "Philly Mignon", which imported everything from Philly every morning, so this brought back lots of memories! He sold it to a franchiser that turned out to be laundering drug money, so when the buyers got arrested, it didn't turn into the Chick-Fil-A - or the Portillo's – of Philly Cheese Steaks, like it was supposed to do!

[mthomas]

This is the world's most perfect drunk food. Unfortunately the suburbs of Chicago don't have a Philly cheesesteak place at all, much less a good one open at 3am. So I will have to try this at home, make a mess of the kitchen, and then get scolded by the wifey.

[JB_Fraulein_Kunst]

You are my absolute favourite cooking channel. Every recipe I've made of yours has turned out great!

[amyv.]

Bri - I really love how you incorporated two methods in this video. Some days I want to go fancy schmancy and others I want a quick and tasty meal. I'll probably do a hybrid of the two and make the whiz from scratch!

[blakewest]

I’m at work so I’ll watch this later, but I’ve already added it to my playlist of recipes to make. All of your stuff is so good! Made the Adoo Gobi earlier this week, turned out great!!

[maheshseth]

I made this few days ago and it was so delicious. I asked my wholefoods butcher to shave the meat at the store which was pretty easy for them to do. Anyways, the dinner tasted like million bucks! I love your each approachable and flavor packing recipes!

[Thebular.]

Really glad to see Brian do my favorite sandwich justice. As a Philly native, there is very little a deeply satisfying to the soul as a good whiz wit.

Thanks for giving this steak the respect it deserves Bri!

[bitburg]

Loved the cheese sauce idea. I use it for macaroni and cheese now too. Sauce stays smooth even when I reheat it using more evaporated milk.

[philprice]

Ribeye is what’s used for a Philly cheesesteak. I’m from the uk and make my own version 😮

[janetpaulus]

Hysterical about Dad driving all that way for Portillos.
These sandwiches look fabulous! I’m going to start cooking your food after 1st of year!!!! Love watching these videos!!

[davidroldanjr.]

I gained weight, my BG (noodles glucose) went over 180 and my BP (blood pressure) was raised to 140 over 80 om this, very satisfying, mouth watering, well worth watching, video. Thank You 🤣

[DrBrunoRecipes]

Delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[djoscartj]

Made these today and OMG, sooo good! I was able to find that exact same shaved meat at the supermarket, so it made things a whole lot easier. What a banger move to add white American cheese to the meat/onion mix and then provolone to the toasted hoagie! 🤌

[michaelevans]

Brian, I've made 6 of your recipes so far- ALL BANGERS! I just made General Tso's chicken - it has earned a place in the weeknight rotation for sure. I grew up around Ybor City in Tampa, FL and had delicious Cuban food all the time. Your Cuban Sandwich hit the nostalgia spot for sure. The Cuban bread was very good; approaches the taste you would get at famous bakeries like La Segunda Central and Mauricio Faedo's. Using a pre-ferment like poolish also adds fantastic flavor. GREAT WORK. Love the content, keep it up!