I Tried the Best Cheesesteaks in Philly... Here's What I Found

In this video, I travel to Philadelphia to try some of the best cheesesteaks in the city.

MY FAVORITE GEAR

📃 TABLE OF CONTENTS
0:00 - The Goal
0:22 - Cheesesteak #1: Dalessandro's
1:21 - Cheesesteak #2: Pat's King of Steaks
2:14 - Cheesesteak #3: John's Roast Pork
3:52 - Bright Cellars (Ad)
5:03 - Cheesesteak #4: Angelo's Pizzeria
5:58 - Cheesesteak #5: Steve's Prince of Steaks
7:07 - Going on an Important Mission
8:04 - Designing My Ideal Cheesesteak

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

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[crossxfire]

Philly native here. I would highly recommend tracking down a specific American Cheese called "Cooper Sharp White" if available in your area. It's what Angelo's (and most specialty Cheesesteak shops) will use by default when ordering American. It's like a perfect combo between basic American Cheese and Mild Provolone. Really ties the whole cheesesteak together.

[Adam-eats]

Oh man! This is gonna be a great series! Can’t wait for the next one!

[jkromes]

you cn get a nice softness by letting the bun steam on top of the steak when you place the cheese on for melting. I imagine a "harder crust" style would soften up nicely too. This is how i do mine at home
Its a similar effect you get from the wrapping in tin foil (which i usually recommend) it softens and melt everything together as it rests.

[kyle]

A Philly is such a standard Easy meal, as long as you get all fresh and good ingredients it’s a zero fail dish to make at home, also Tony Luke’s chicken Philly is heaven.

[totalminergamer]

I just have to say, you are incredible. I remember watching the first video almost a day after you released it regarding the NYC pizza and I was so excited.. it basically made my child dream come true. I loved to cook and bake as a child and I always had a passion for making pizza dough. The first time I saw your video I was shocked to see you didn’t have much subscribers. Your production on these videos is unmatched, your voice fits so well with the videos.

Thank you and please continue to do you!

[Pusher_]

The pizza one was so great that I started using the recipes you gave from dough to cheese to temps. Can't wait to try the same with this series!!

[Boinzy]

Philly native here. American cheese and onions is the way. And it makes sense to think the steak is the star of the sandwich, but really, it's the roll.

[schuylershane]

I live in south philly and John's is my favorite. They used to let you go inside. I noticed two very critical things they do. The start cooking their onions first, then cook their meat on top of the onions. I think this adds great oniony flavor to the meat. The other thing I noticed is they slice their meat very thin, I think on meat slicer. It's easy to rough chop it to get the perfect hybrid of chopped and sliced.

[alexs]

I really love this format of visiting famous food places and doing research on how to adapt them for the home kitchen

[sKid]

Glad you're making this breakdown series, dude. Having never been to Philly, I've never known what their rolls actually taste like and whether they're made with an enriched dough or a lean dough or what. I know that you've got that experience in dough making from your NY pizza series so you can figure this out.

[billsedutto]

There’s nothing stopping you from putting both provolone and American on the same cheesesteak. It’s a good combination.

I live just north of Philly and the supermarkets here always have fresh shaved rib eye for making cheese steaks. But if you can’t get that where you are you can take a ribeye steak and freeze it slightly then slice it on a meat slicker or mandolin real thin and then chop that up.

I always make cheesesteaks on my electric griddle as it maintains a set heat but I cook my onions and green peppers in a pan on the stove separately and add to the steak just before putting the cheese on top.

[SJHaack]

I know you're going to make your own whiz, but I would emphatically suggest just American for the final recipe. Anywhere that's not specifically a steak shop and they're made to order, you can melt it on top of the steak and chop it in on the griddle so you're getting cheese in every bite. That's the way we always made them. Most corner shops I've ever been to don't even offer whiz.

[ShawnyHill]

Loving this! I’m a Philadelphian who moved to Western Canada and spent the first two years here developing my pizza and cheese steak recipes. Excited to see where you end up!

[rhekman]

As a midwesterner who's had a LOT of steak, my first trip to Philly I had to try a few different cheesesteaks.
What surprised me was the roll. Something about how tender the bread was, while still flakey on the outside, and structural enough to not get soggy.

[aragonezg]

Well done Charlie I’m enjoying your consistent quality. And I like how you plugged your previous series. Too bad I already binged it!

[MontiusPontius]

This is gonna be a great series I already can tell. Loved your Pizza series man. You’re gonna blow up.

[joshualiford]

Dude I love this series you’re doing that completely breaks down all the different elements of iconic dishes. Should definitely come up with a name for this series.

[geol]

If you want to try over the top cheesesteak, Bobby Flay once did (years ago) thinly sliced grilled filet mignon with cream based cheese whiz and grilled, then caramelized red onion. I haven't done it at home yet, but you gave me motivation to try your recipe and Flay's.

[grantmiddleton]

The crazy amount of effort you went to for the NYC pizza recipe made you my favorite foodtuber. I make your pizza recipe weekly now. Definitely got to try this next.

[nancyj]

Great choices: as someone who lives in the area and has eaten hundreds, Ribeye with a medium chop, American cheese, and onions is the most popular order. The one you had from Angelo's is closest although they are all delicious, as you point out.