Philly Cheese Steak | My Sandwich Obsession EP2

[@ancherrera]

As a Philly. native, I applaud you for not automatically putting green bell peppers on it. Not sure where the idea that putting peppers and onion on something automatically makes it “Philly Style”. Hardly ever see that here except when making “sausage, peppers and onions”. Looks really authentic. The only way to make it more authentic is drop the word Philly. We just call it a cheesesteak. Love the channel.

[@2guysandacooler]

Thanks a million!!

[@rickross199]

my Philly pals cringe when I put peppers, onions and mushrooms on my cheesesteak. That's how I like it 🤷

[@ancherrera]

@@rickross199 it Ok to do it as long as you realize it’s a bit sacrilegious.

[@rickross199]

@@ancherrera 😂🤣

[@lennythomas7230]

Dude I love your videos! Definitely learned two new things here. I knew about baking soda for meats but didn't know it was used in Philly cheese steaks! Good to learn about the sodium citrate too! But yeah you guys aren't one of those channels that just shows you how to do something with a process. You incorporate the "why" into a lot of your explanations and I love that. Knowing how to do a process is one thing but knowing the why behind it is knowledge.

[@DANVIIL]

Philly native and one nice touch we do here is to place the split roll on top of the steak and onions to warm it up during the last 3 minutes of the cook. I also like to use chopped cherry peppers and some pizza sauce on this making it a pizza steak. I also prefer to use sharp provolone instead of Whiz and keep the cheese on top of the sandwich and not next to the bread. These are just some fine points for your consideration. Thanks for the channel.

[@SmokyRibsBBQ]

I've been waiting for this episode since I've talked to you about the velveting technique. That is some very very useful information that can be applied to many applications! I love using sodium citrate. You can melt the most stubborn of cheeses that typically wouldn't melt, but instead would separate. Loved this video Eric and thanks for all the hard work you put into these. That sandwich was calling my name, then you ate it all in front of me LOL! Man you have some very cool equipment in your kitchen!

[@2guysandacooler]

Hey Rus. I agree. Velveting is a very interesting method of tenderizing meat. I've added too much baking soda in the past and it gave it a slightly funny taste and I've left it in the solution for too long and it over tenderized it so there's a neat balance between how much to use and for how long... As far as the sodium citrate goes, that's a super cool product. Cheddar, blue, parmesan, muenster, camembert...... all melt beautifully without splitting. It's changed the way I make mac and cheese, potatoes au gratin, broccoli cheddar soup, nachos, baked potatoes, etc.... Thanks for watching. I love this sandwich. What we did for our business was take 1/4 pound of the meat/onions and 1/4 cup of cheese sauce and combined them into a sous vide bag. I vac sealed it and froze it. So now I can just pull one out of the freezer anytime I want and heat the bag and the bread. In 10 minutes I've got an awesome cheese steak😁😁.

[@rickross199]

lol I was just about to make the same response on his equipment. I'm saving some each week for that robot coupe processor!

[@lkapigian]

Awesome to see you here Russ

[@freednighthawk]

So, as a cheese steak aficionado, I have no problems with anything you did. But you skipped the single most important step... You HAVE to WRAP the SANDWICH! Wrap it in butcher or parchment paper for at least a couple minutes so the heat from the meat and onions and cheese soften the bread and make it a cohesive mess.

[@lettuceprey23]

Just a little FYI. Most of the shredded cheeses you buy these days isn't any longer coated in corn startch as that's more expensive than powdered cellulose. What is powdered cellulose you say? Well, it's saw dust . Enjoy your day.

[@2guysandacooler]

I've actually heard that. I haven't had a chance to research it but it makes sense. $$$$$$ is the name of the game

[@liquidcat3897]

Also found in apple peels, tomatoes and every plant ever. This saw dust statement I keep seeing is very misleading.

[@stevenrey56]

I've done that technique with cheddar to make American cheese. I never thought to use provolone. I bet that is tasty.

[@rickross199]

Pennsylvania native here. Well done. Several Philly cheesesteak places use top inside round instead of ribeye I imagine for the same reason the price. They add tallow during the cooking process for flavor. I've used chuck eye too it's a lot cheaper than ribeye and is basically the same thing as it's right next to the 6th rib. The Amoroso roll is pretty hard to duplicate though lol. I don't know what the heck they do making those rolls but they are the perfect cheesesteak holder and I've never been able to come close making one at home.

[@2guysandacooler]

Thanks. Tallow is a good idea. Pennsylvania, cool.... I'm actually making Lebanon Bologna as we speak. I wanted to add it to celebrate sausage 2021😁

[@rickross199]

@@2guysandacooler awesome the Amish will be proud!

[@Sam-mp7oo]

Thanks for this video! Learned a couple new things today, you're full of knowledge!

[@rrest11]

One of my favorites

[@matgggg55]

I love this channel! Just found it and it was everything I was looking for and more. Also do you think you can do a video on Prosciutto Cotto ?!? I had it on a pizza in Brooklyn 2 weeks ago and it was amazing how ever their isn’t a lot of videos on it in English.

[@novisun]

Today is Cheese Steak Day!!!! This looks fantastic. Just so you know, I've made a fair number of your sausage recipes, and I always have an eye open for a new sausage recipe.

[@2AChef-n-BBQ]

Interesting Version. The velveting is a great technique, especially for top round👍🏼

[@jeffpreskitt741]

Thank you so much!! I've learned so much from your videos

[@ericfoster3636]

I just made these two weeks ago! I'm going to turn my provolone into sauce next time. Thanks for the tip Eric.

[@2guysandacooler]

You'll have to let me know how it works out for you. Once the sauce is made it freezes great!!

[@ernieengineer3462]

You do an excellent job explaining process clearly and to the point. 👍🏻👍🏻

[@2guysandacooler]

I appreciate that! Thanks for watching

[@lacaval]

We want more sandwich recipes!

[@tedchanin2013]

Hey Eric. Another top notch video. I'm born and bred in Philly and you've pretty much nailed it. Never tried using baking soda, but it just made my to-do list. Try mixing the cheese into the meat during the last minute on the flat top. Btw, it's all about the bread...Amoroso's or Liscio's. Lastly, can you please tell me the model of electric cheese grater you use. Keep up the great work!

[@2guysandacooler]

Thanks Ted. I sure do wish I could get my hands on some Amoroso. I agree, the bread can make or break the sandwich!! Nice tip for the cheese. The cheese shredder I'm using is my food processor. It's a Robot Coupe. Basically any model they have with the "chute" attachment and the grating blade will work. The one I have is the 602VV (we use it in my commercial kitchen). We started off with the R2 Dice similar to this one (amzn.to/3jDh7GG) but with a dicing blade (like you saw me use for the onions. It's an expensive unit but I can tell you that we use ours every day to process hundreds of pounds worth of vegetables a week and i've never had any issues.

[@JendeIndustries]

OH, COME ON!!!! You're killing me!!! :D I'm totally salivating over here!

[@2guysandacooler]

LOL.

[@gruntcandy2967]

I wonder how chuck would do for the beef. Similar fat content and all to ribeye.

[@ianayler5418]

Always a good and tasty video I uses Velveeta something when making one, but I usually make my own cheese sauce. Good Vid Thanks Eric.

[@captaincommonsense]

Hey Eric, really appreciate the knowledge you're sharing here, i've seen your 4 part series on salts and cures, still curious about cure 1, what's the minimum duration to leave it in? If i boil the meat after (as per your leberwurst video) does it reduce the nitrosamine risk? if combined with other raw, uncured meats (raw liver), does the whole mixture get contaminated with the pathogens or does the 1/400 part cure1 mixed into the boiled meat fix that? thanks

[@McGieHomesteadAdventures]

You already had me on the hook before you said provolone cheese....... now I’m not only on board, I’m moving in! Tell the family you’ve got a long lost brother coming to spend a few years!😂😂😂 (I’ll bring mangalitsa pigs)

[@GrizzAxxemann]

Hey Eric, I have two nagging questions: Where is the other guy, and what happened to the cooler?

[@BronsonWally]

That is a good question !!

[@FracDaddyBBQ]

Great job once again

[@2guysandacooler]

Thank You!!

[@BronsonWally]

Looks great !! what kind of machine is that, that chops the onions and the cheese so fast ?

[@2guysandacooler]

It's a commercial grade food processor called Robot Coupe: amzn.to/3ix0SLU We've had ours for 6 years and it's quite possibly the best investment I've made for my kitchen. They are great of you do a lot of food prep or if you simply want a hard core food processor built to take a beating..

[@stevieg4201]

I love this recipe, my Question is, adding the baking soda to the water to velvet the meat, did the baking soda add any kind of flavors to the meat, I’ve heard about doing this but I’ve heard that it leaves an odd flavor, is the trick a matter of the amount you add? I’m definitely making this

[@2guysandacooler]

If you add too much it will leave a slight baking soda taste. So the trick is to not add too much nor leave it on for too long

[@KowboyUSA]

Have used pineapple, papaya or other acids to tenderize meat, but never baking soda. Looking forward to giving it a try.

[@2guysandacooler]

It does the job, especially on those tough cuts. We also do this for stir fry chicken and the chicken breast come out amazing!!

[@KowboyUSA]

@@2guysandacooler Top notch Philly Cheese Steak recipe! The _velveting_ with sodium bicarbonate worked great, that's going in my toolbox as is the sodium citrate for emulsifying cheese sauces. Outstanding, sir! 👍

[@scottbowen9598]

Where you catering something?

[@TheRawdaddy]

Good video, and has the potential to be great. The one thing that you didn’t give any attention to, and is equally as important as the rest of the components and that is the bread. Not sure if it’s the different yeast, or baking techniques but the bread is different in Philly then it is at least here in the Bay Area. Without giving bread the attention it deserves, some folks will think it’s ok to use a hotdog bun, and that’s sacrilege.

[@2guysandacooler]

Good point!

[@snowserfireansmoke]

OUTSTANDING / GREAT INFO 🔪🇺🇸🔥💨

[@billmclaughlin8438]

I grew up in Philly during the 60’s. I ate these at least once a week with the money I made delivering news papers on my bike. Served with grilled onions, bell peppers and *white American cheese*. No cheese whiz! Where is your restaurant?

[@2guysandacooler]

It's one of my favorites.,.... My business is in Panama...😁

[@williamfotiou7577]

There's no doubt Philly invented a fantastic sandwich, just ate at Genos and pat's. But the cheesesteak was perfected in Atlantic city. Go to the white house if you're ever in nj.

[@bryanjensen355]

great technique, until you overlooked a warm, butter- or- fat-toasted sandwich roll.

[@rexwillhite9138]

Needs bell pepper, just sayin’

[@neilfisch6533]

Way too complex. Just cook the meat as you said, lay slices of cheese on a portion on the grill and let it melt, put on a roll and top with onions. The cheese sauce? Not authentic and too much prep; why bother?

[@2guysandacooler]

Who said it was authentic? I said this was my version😂😂😂. Besides when your making 200+ sandwiches for customers (like we did that day) my way is not only faster but delivers a better more consistent sandwich.

[@neilfisch6533]

@@2guysandacooler That makes sense. 200 sandwiches is a lot of work, therefore the sauce.

[@mathewcooke9800]

Your just evil for this video. Food envy is real.

[@SGT_Fon]

Watched this. Went to the store and top round was $17.42 a pound here in NY. I guess I will have to wait for Biden to get out of office before I can try this

[@2guysandacooler]

WOW that's expensive.

[@ludvigdreng6315]

Yeah that Biden guy ordered your local retailer to raise top round prices, I hate it when he does that :(