Most EXPENSIVE Philly Cheesesteak on Earth | Guga Foods

I made the most EXPENSIVE Philly Cheesesteak in the world! After my previous video, you asked me to make the most expensive version of Philly cheesesteak so I went on a search to find out how I could make that happen. This lead me to Philadelphia where I tried the best of the best and also the most expensive steak sandwich there is. After my research was done I went to work on it and this is the result.

SUBSCRIBE to this Channel
-----------------------------------------------
Subscribe to my Other Channel
-----------------------------------------------
* Guga MERCH *
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175

* Wagyu Steak by Grand Western Steaks
Use Code "SVE" for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio [phone]
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

* BBQ Dragon Grill Products *
BBQ Dragon Chimney of Insanity 3-Minute Charcoal Starter:

* My Wireless Smart Thermometer *

* My Knives *

* FOGO Premium Lump Charcoal - The First Ingredient.

* OFTEN USED EQUIPMENT *

* BBQ Equipment *

* Sous Vide Equipment *

**************************************************
* The link below has EVERYTHING I USE *
**************************************************

* VIDEO EQUIPMENT *

* BLACK TRUFFLE CHEEZ WHIZ *
2 tbsp Truffle Butter
5 slices of provolone
3 tbsp Heavy Wipping Cream

* My Music *

* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

#Cheesesteak #Steak #Sandwich

[xd]

So this is why wagyu is so expensive, this man is buying all of them

[whoeveneatsbreakfast]

i love how he notes "exact measurements in the description" as if we gonna make waygu philly cheesesteak in our houses

[metaspherz]

I grew up in Michigan in the late '60s where our version of the submarine sandwich, the torpedo, made with cold cuts, sliced cheese, and slathered in mayo or mustard was king. Back then MacDonald's, Burger King, Arby's, and Kentucky Fried Chicken franchises were few and far between. You could only get pizza from a pizza parlor or restaurant or you made it yourself, often buying a box off the shelf with all the ingredients called Appian Way or just the crust mix called Jiffy. Fast food was usually purchased from small locally owned Mexican food joints or torpedo sandwich shops. You could phone to pre-order, but good luck finding a restaurant that made home deliveries.

So, in 1970 when I was in the Coast Guard stationed across the Delaware River from Philadelphia I got a chance to try the local cuisine. And prior to that while stationed in New York City, I usually ate at Subway Sandwich Shoppes with cold cuts with shredded lettuce, sliced tomato, cheese, and doused with oil and vinegar (mayo and mustard were taboo, frowned upon, or laughed at).

So by the time I arrived in Philadelphia I was not prepared to discover Hoagies with meatballs or Italian sausages simmering in tomato sauce and served in taverns and neighborhood mom and pop bars on both sides of the Deleware River. They were my favorite subs with a tall glass of beer. Then a buddy introduced me to Dalessandro's Philly Cheese Steak sandwich and my world suddenly became brighter and more alive. Sliced ribeye steak served with onions and melted cheese on a toasted Italian roll? It was magical! And about the best thing that I'd ever tasted. I bet I ate there every day for a week I was so infatuated with their amazing sandwich.

A couple of years later I returned home to Michigan where nobody I knew had heard of the Philly Cheese Steak sandwich, let alone a meatball or sausage hoagie. So I made my own. My father, who owned several health food stores was so fascinated with the sandwich that he almost opened up a sub sandwich shop but at that time Big John's Steak and Onion shop were having their grand opening and the rest is history. I met Big John a few days before the now-famous chain opened and he asked me which sub rolls were the best to serve with the sandwich and I chose the classic Philly Cheese roll and he agreed that it was the best. Big John has since passed on but the chain of steak sandwich shops is still very popular.

Five decades later I still remember that 'first time' eating a Philly Steak and Cheese sandwich at Dalessandro's. It stands out as one of the favorite nostalgic events in my life. I make my own version of the Cheese Steak now using thinly sliced whole or chopped up ribeye steak served with various condiments with onions and mushrooms and it never fails to wow my friends and family. They even supply the meat and Italian rolls to entice me to make it for them on special occasions. Thanks, PHILLY and Dalessandro's!

[bobcan]

You know you’ve made it in life when you eat a ton of Philly cheese steaks and can call it research

[fuNaN]

Guga: the A5 is an experience steak, you are not going to eat it everyday

Also Guga: eating A5 steaks every other day

[percentcommits]

The human brain physically cannot fathom how much I want a philly cheesesteak rn.

[richiecavallaro]

As a Philadelphian I am so happy that you not only went to Pat's and Geno's but also Jim's and D'Alessandro's. Those last two are the best spots in Philly for sure

[royalkelin]

"After all the research I did, it's time to make my own philly cheesesteak"

You know you've succeded in life when going on a trip to eat 120 bucks sandwiches is considered research

[luigibernardo]

When Guga says “So lets do my heart fills with joy and excitement

[wilfredcorreia]

One of the best lines in food industry is by Guga: “This my friends, can’t be bought, you have to make it.”

[Abdulaziz]

Guga's nephew is the luckiest man in the world 😄

[modeschar]

Whenever I remove the connective tissue or silver skin I always put the scraps in a freezer bag and save them until I have enough to roast and boil down into stock.

[kazijannatara]

I hope guga NEVER stops saying:
*_"so let's

[CosmicStargoat]

I cannot even articulate just how hungry this made me.

[JayDen-yikw]

"my nephews favourite so ill be using it for the lease expensive one" 😂😂😂

[wCreew]

It's almost 11pm here, i'm all cozied up, ready for sleep. Yet im watching Gugas films and im drowning in saliva. I need to stop doing that to myself. Thank you Gugafoods!

[Jonas-fryd]

Guga while cutting black truffle: If you dont have a shaver you can use a micrograder...
I dont think my biggest concern is not having a shaver.

[doesitevenmater]

His nephew: "thank God im here"
Me: "God please why no me"

[joshuazhong]

That Wagyu A5 literally has beef marbling in the fat

[TexasRedOutlaw]

Angelo is out here eating a5 wagyu every other week from the Guga himself, what a blessed life