How to Make a REAL Philly Cheesesteak at Home (2 Ways)

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

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📃 TABLE OF CONTENTS
0:00 - The Rolls
4:51 - The Meat
6:11 - The Cooking Process
9:56 - The Cheese
12:43 - The Cooking Process (Continued)
13:59 - The Final Result

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

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[elbischoff]

Pro tip for home cooks.(since most of us don't have flat top grills) Whether you buy pre-shaved or shave your own: put in freezer for about a half hour. Then move to cutting board and pre-chop the steak. It breaks up much easier without trying to manipulate 2 spatulas in a regular pan. I'm also a proponent of cooking at higher heat to get a sear and browning to the steak.

Credentials: I shaved 40-50 pounds of steak, by hand, every day for about 6-7 years and cooked thousands of cheese-steaks.

[design-flux]

AS A PHILADELPHIA NATIVE….

I think you did amazing. Honestly you covered every method, ingredient and execution perfectly. Even the debate about which cheese was handled 💯. This is the first “Philly cheesesteak” video on YouTube that has earned any respect or praise! Thanks for doing this!

[dan]

Being from Philadelphia, I’m glad someone finally realized that original cheesesteaks don’t come with mushrooms and peppers. Well done my friend

[GreenGardenGamer]

Hey Charlie! I'm from Philly and wanted to mention about cheeses and "authenticity": There's always going to be a purist about any hometown food - I used to be that guy myself. Over the years I've pretty much had every cheesesteak from all over the city and no one is more authentic than another. I've had whiz with sliced steak from Steve's, a Cheetos cheesesteak inspired by Gritty from Joe's, a cheesesteak hoagie (lettuce tomato onion) from any deli or pizza shop, and just the classic prov/american cheesesteak. They all rock and hit the spot and still are considered authentic cheesesteaks imo (not to mention peppers and mushrooms too).

When it comes to authenticity it's about the method and the main ingredients that truly separates a cheesesteak from a chopped cheese. Brother, you've absolutely nailed it in this series! Cheers :)

[phillypizza]

Charlie, you’ve once again mastered another one of my favorite comfort foods. First a REAL NY slice, and now REAL Philly cheesesteaks. The commitment to authenticity impresses me so much and is so appreciated to someone like me who is so nit-picky about details. Also - loving your pizza posts on Instagram! Keep ‘em coming! ❤️

[tempest]

wow I’m excited for this channels future. Most YouTube recipes don’t pay as much attention to detail when making “THE BEST NY SLICE AT HOME”…you clearly care about the experience. YOU DA GOAT

[MiniDevilDF]

Bro you are the one person who understands. Most importantly about letting it melt and chop it in. Absolutely 100% with the cooper sharp.

[noutheticcounseling]

Im from Philly, now living in Seattle. Without the correct roll, it won’t come close to a Philly. To make at home I purchase French rolls from a Pho restaurant which they use for their Banh Mi sandwich’s. They are soft and chewy on the inside and crusty on the inside. Perfect!

[johnnybrix]

As a fat Philadelphian that eats maybe 150-200 cheesesteaks a year for 40 years, this is the best homemade cheesesteak I’ve see on outside of Philly ever. You nailed it my friend. I’d even pay for that

[mmcleve]

Your attention to detail is spot on. Not only do you understand every little detail that makes an authentic cheesesteak, but you understand and acknowledge the argument between the three cheeses. I personally usually get a cheesesteak with fried onions and American cheese. There are places in the suburbs that do not melt the cheese through the steak. They just lay it on top and put the roll on top of it... what a disgrace. I also like that you did not mention marinara sauce at all... the farther you go from Philly, the more people think cheesesteaks are supposed to have marinara sauce dumped on it. Dis-gu-sting.

[TheRealBigT]

My wife did her undergrad in Philly and we have "victory cheesesteaks" after an Eagles win. I personally like using green pepper and onion in mine and I use provolone and mozzarella slices since the mozz melts super well. Like you said though, you can make it how you want.

I also get my ribeye at Publix down here and their bakery bakes essentially those same rolls you made and their butcher department will slice a fresh ribeye paper thin for me. Definitely a fan of these things.

[davidhalldurham]

Another excellent video, Charlie! I want to see your channel expand beyond your wildest dreams. You deserve a million subscribers.

[Famine]

If you are not in the Philadelphia area & you just want to buy rolls, WaWa sells them at their deli-counter. WaWa buys half baked rolls from Amoroso to make their hoagies. WaWa finishes baking the rolls as needed in the store to fill the store with fresh baked bread smell. Wawa's "Amoroso" rolls are fresher, larger, & you can buy one or as few as you need, the Amoroso sold in supermarkets are by the dozen in sealed plastic bags.

BTW as soon as you can take the WaWa roll(s) out of the paper WaWa wraps them in because the paper will suck the moisture out of the roll(s) & transfer it/them to a zip-lock bag or they'll turn rock hard over night.

[lsdlsd]

I don’t know where you’re from but I live a few minutes from Philly. People trying to replicate this always mess it up (on tv, social media, recipes online, etc). You nailed

[Emperorerror]

I really appreciate that you post the process videos. Hearing about the stages of research is so much better than just hearing, "I did some research" -- what were the results??? You also do a great job balancing reviewing prior videos without making it a bore for anyone who has seen them

[ghaithalrahi]

I did the bread. It worked wonderfully. I didn't need to rely on steam, just covering the bread while they're in the oven did the job. Thanks for the great effort you put into this ❤

[offroadskater]

Thanks Charlie. Documentary and Recipes. Recimentary. Docipes. Whatever. Interesting and helpful. Keep 'em coming. I'll keep visiting.

[fiscolorado]

Philly Philipino here. Good work. Binge watched your whole Philly cheesesteak journey. Amazing stuff and I'll replicate. Thank you!

[Patrick-rfzu]

Just one more tip, when you cut the bread roll... take some of the bread out brush it with melted butter and then put it on the stovetop get a light Brown crisp to it then put all your your meats and cheese Etc on it. Taste so much better that way!

[blankcheck]

Charlie for the win the guy never misses