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

[@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.

[@IzzyTheEditor]

Thanks!

[@112Famine]

Nice! Where did you work, so few places put any sear on their meat, or was the searing only done at home?

[@bryanduchane2371]

Would love to try one if your sandwiches. Where do you work?

[@dan19063]

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

[@fattysgarage1754]

Amen. Every restaurant does that for some odd reason.

[@kingxiii4680]

Well, in Philly there are two restaurants that claim they invented the cheese steak. And they both serve them plain or with pepper or onions or both. Just like any sandwich, you can add toppings. Doesn't mean it's not a Philly cheese steak

[@TheCannonsMouth]

@@kingxiii4680 Pat's and Geno's? The tourist trap spots that taste like trash and nothing like an actual good cheesesteak? Call it a cheesesteak if you want, but that's not a genuine Philly cheesesteak. It's like looking at a taco pizza and planting an Italian flag on it. That shit isn't authentic.

[@kingxiii4680]

@@TheCannonsMouth Pat's King of Steaks (also known as Pat's Steaks) is a Philadelphia restaurant specializing in cheesesteaks, and located at the intersection of South 9th Street, Wharton Street and East Passyunk Avenue in South Philadelphia, directly across the street from rival Geno's Steaks. It was founded in 1930 by brothers Pat and Harry Olivieri, who are credited with the creation of the cheesesteak. How do you feel about yourself now you complete idiot? 1930! Explain to me again what makes a Philly cheesesteak more "genuine and authentic" than the original restaurant that invented them. You probably get yours from some place that hasn't been open for a year, ran by hipsters with blue hair and it's probably soy protein and not even beef. Go ahead, I'll be waiting...

[@EETMySheet]

​@@kingxiii4680In Philly, nobody calls it a Philly cheesesteak, it's called a cheesesteak. 2 places do not claim to have invented it, Pat's invented it. And peppers were not offered for years. Roll. Steak, cheese, and onions are the traditional ingredients. While you are allowed to add anything you like to your sandwich, when you add something to the recipe, you have changed the name of the item. There is such a thing S a traditional recipe, no matter what people have done since then.

[@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 KZbin that has earned any respect or praise! Thanks for doing this!

[@cypher6938]

Oh come on! PHILLYS BEST, the heat. Definitely WC winning. Also FedEx the bread.

[@tempest9232]

wow I’m excited for this channels future. Most KZbin 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

[@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! ❤️

[@CharlieAndersonCooking]

I appreciate it!!

[@chaddfry5345]

My thoughts exactly

[@guyfawkes578]

​​@@CharlieAndersonCookingn the immortal words of Dewey Cox: "wtf was he talkin' 'bout?" Jesus, get the mashed potatoes out of your mouth!

[@cypher6938]

NY, knows shit all about Cheese steaks, js....respect

[@davidhalldurham]

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

[@CharlieAndersonCooking]

Thank you!

[@noutheticcounseling5447]

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!

[@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.

[@112Famine]

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.

[@splashaway6708]

apparently my secret is out

[@johnnybrix717]

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

[@billdivine9501]

Thats funny dude! You probably know where to go if I go to Philly never been but I love food , but there’s no way I’d have the patience to make my own rolls, I just want the sandwich.

[@gabrielcisneros3563]

i wish i could eat that many without feeling guilty

[@maynardburger]

Ya aint gonna be around that long eating 200 cheesesteaks a year at your age bro. lol Cool off a little bit.

[@seven471]

Born in Philly, moved away at age 2. Wish I grew up there, seems cool. Anyhoo I just ate a cheesesteak in Fla and based on this video they did it justice.

[@kennyjamesmoses1984]

I've never been more jealous of a KZbin comment lol 200 cheesesteaks you're my idol

[@FrostyDog9186]

I have to say that, with all of the "how to make real Philly cheesesteak" videos I've seen on KZbin that were clearly made by people who've never been within 500 miles of Philly, I was super skeptical when your video popped up in my feed. But I have to say, these are the most legit cheesesteaks I've seen outside of Pat's and I can't wait to make them for myself!

[@blankcheck2276]

Charlie for the win the guy never misses

[@stop_eating.]

you ever miss and get her in the eye?

[@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.

[@Patrick-rf3zu]

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!

[@TheRealBigT1984]

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.

[@seanharding]

I don't usually comment on the ad, but that was some excellent sponsor integration there. Nice job!

[@CharlieAndersonCooking]

Haha thanks!

[@112Famine]

9:56 just buy *Sodium Citrate* and mix your own cheese sauce, what you like, swiss, gruyere, mozzarella and add pizza sauce & toast the whole thing open face so the top of the cheese steak turns into a slice of pizza known in Philadelphia as a pizza steak and one of my favorites.

[@GratitudeKindness]

TOTALLY Different thing.

[@bekidox]

Absolutely love the way you dive into these signature regional dishes and develope a recipe across the series that is simple enough to tackle at home. Cant wait to see whats next

[@stop_eating.]

i love how you dive in at Chinese buffets. its admirable how much food you can down 👍😘

[@lsd1lsd]

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 it!!!!!!!

[@laurenantonia1]

Wow! Thanks for another incredible series. That Made In griddle is definitely in my future. I recently went to Gordon Food Service to get some more Grande cheese and was thrilled to see that mine actually sells Amoroso rolls in the freezer section. Cheesesteaks are in my future and I look forward to trying your cooking technique and making a custom cheese sauce. It is truly a joy to watch your videos and I love the level of detail you go into and how you really explore every variable. I can't wait to see what you do next.

[@johnsantoro6788]

Respect for the time and effort you put into these series. Can’t wait to see what’s next

[@fiscolorado656]

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

[@dpelpal]

Always enjoy your videos, Charlie! Keep it up!

[@Boinzy476]

Dude. You did it right. I can't wait to try your roll recipe. Thanks for sharing this.

[@dawgalova]

literally the best cooking channel on yt

[@fiveminutezen]

From this point forward, when people search "Philly Cheesesteak" or "How to make a Philly Cheesesteak." This video will be in the top if not the #1 result. I'm so glad to be on this journey with you, and very excited to see where your career takes you. Thank you!

[@_mikebishop]

I was hooked when I first came across your NYC pizza slice series, and as a Philadelphian I have loved following along with this cheesesteak series - you nailed both!! Awesome job, Charlie. Can't wait to see what you cook up next!

[@mortmortmort8908]

Cooper American is all I use for everything. Burgers, cheesy rice, cheese steaks, you name it. Also the main reason you see that the restaurants don't use beef tallow is because they're already rendering the fat on their griddles all day. Using tallow at home is an attempt to recreate that kind of rendered all day flavor.

[@johnconstantine1901]

as someone who used to live in the US and moved out videos like this are great to have those foods i have no way of finding in my current household

[@offroadskater]

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

[@ichbinkyle]

There’s so many FoodTubers out there, I love em all. But I like the science and very Laymen’s explanations you use. I appreciate you man.

[@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 ❤

[@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

[@ivansmashem]

From Philly, and I gotta say, I'll be trying this out. Growing up in the burbs, I got used to actual good cheesesteaks instead of the crap Pat's and Geno's shlep out. I've messed around with cheesesteaks at home before, but everything I saw you do here really speaks to my specific tastes. And I have already been using Sodium Citrate to make the perfect ultra cheesy no-bake homemade mac n cheese for years, and I can't wait to try an American Provolone blend.

[@earthquakesville7540]

Watch, the end twist here is that Charlie is the owner of Charley's Cheesesteaks and he owns a half billion dollar business and he's just drumming up business with these awesome videos! Go Charles!!

[@Eclyptical]

12:06 I would actually recommend using both. I've found that using even just a tiny bit of corn starch in my sodium citrate cheese keeps it from solidfying when it cools, though I'll admit that this is a non-issue if you plan to finish eating the sandwich before it cools.

[@GratitudeKindness]

What is this leftover cheesesteak concept? That's a thing? Never heard of it!

[@THEBIGEXCLUSIVENETWORK]

The best and most comprehensive video on the cheesesteak I’ve seen! Great job

[@fernwood]

Every moment of this video is pure gold.

[@JeffO-]

I like your honesty in assessing your own vs. others. It's great that we can make most things at home to our liking about as good as anywhere. And you saved a lot of people so much time.

[@onettkid7763]

Amazing video and series overall. I’ve had a great time seeing you experiment and craft an authentic philly cheesesteak recipe! I can’t wait to see what you do next!

[@SmokedReb]

wow, I really appreciate the level of detail and time you spent on this recipe.

[@adamb.4585]

I love this content. It makes me want to set aside some time on a weekend and go for it! I made the pizza, now I'll make the cheese steak.

[@andrewb9942]

Congrats on a great series!

[@CharlieAndersonCooking]

Thank you, I’m glad you enjoyed it!

[@bruschi8148]

Another awesome well done series! I've made the NY pizza now I have to make these. Can't wait to see what you have in store next

[@TJuice1986]

I’m from Philly (born and raised) and wrapping it after is a game changer! Making cheesesteaks for dinner tonight, so I figured I’d brush up a little. Well down! I officially crown you as a Philadelphian 👑

[@praypetsrraptured2506]

So fantastic!! Thank you for going the extra mile on this 😊 If Oklahoma ever moves off of the surface of the sun, I'll definitely be making these.

[@ChiIeboy]

Use lard in the dough, instead of Crisco. It will emulsify as effectively as Crisco, but it won't kiII you like Crisco (plus, it enhances the flavor of the roll). Fun fact: Cubans use lard in their world-famous sandwich rolls. Also, for _much better/easier_ browning, add about 1 tsp of baking soda per 3lbs of meat. Work it into the meat and let rest for a few minutes before heading to the flat top. (Thank me later.) kzbin.info/www/bejne/rIjQlnqLeM6fkJI

[@trogdr3868]

Yeah Vegetable shortening, hydrogenated oils like rapeseed will kill ya. I would just use beef tallow for that extra beefy flavour.

[@stop_eating.]

thats a government lie

[@horsepastedelish]

Yeah, crisco is so 20th century

[@darrellmarcks6304]

Agreed. It's Pennsylvania. Lard is what nearly everything is cooked with that a lot of outside sources never really pick up on. PA Dutch culture goes hard for lard due to it's culturally what they'd use back in the olden days before corn oil or vegetable oil was a big deal so they never saw fit to replace it.

[@darrellmarcks6304]

@@scsherman207 that's because pig fat burns at a super high level. Ancient Greeks used to pack it on their enemies bronze cover gates and set it on fire so it would melt it down. It's why other cultures made ghee, all for flavor. Modern oils don't really have too much flavor. Lard and ghee do

[@mx-pyro]

Glad you gave the sodium citrate a real chance (from our 1st comments on another video) and it made it into the final product. Great series too. Loved all the content. I have the next 9 days off from work, so I guess I know what I'm making twice. Thanks Charlie

[@rickf.9253]

OUTSTANDING! I appreciate all of your experimenting on the rolls, I've been on the same mission, to find a roll like Amoroso's. Yours looks as close as anybody could get, and I know that took a lot of testing on your part, so Kudos! Many other great tips in this video too!

[@Gregory-o6j]

As a native Philadelphian who's been eating cheesesteaks all my life this is a very good representation. 👍🏾👍🏾

[@elkabong5547]

I'm originally from Philly. I found Amoroso's sub rolls at my local Aldi here in NC. Surprise, surprise!!

[@PhilGeissler]

I'm a Philadelphia native and I have to say you nailed it! Well done!

[@MsGscoot]

You couldnt be more on-point and thorough. Awesome video

[@Patrick94GSR]

For anyone that has room outside like a house or apartment with private patio or balcony, I would highly recommend a larger outdoor griddle like a 36” Blackstone. The small stovetop one might work for a small apartment with no outdoor area. But nothing else beats having a huge piece of carbon steel to cook on. Plus ergonomically it looks like it would be much easier having the griddle wider side to side rather than front to back.

[@stonerscravings]

I just found your channel. I’ve binged like 4 videos already. Great content!

[@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 :)

[@HFC786]

Now that’s commitment you made the bread too

[@HaruShindo]

Being a former native of Philly, I'm glad to see you stayed away from the general tourist traps. I tend to never hear anyone that goes up to Philly for a cheesesteak go to Angelo's or John's. John's is one of my favs in South Philly, but Angelo's and Gooey Looie's is another good choice.

[@ivonrokko7565]

1:24 I am currently making Phillies right now. I've already made the bread, and I wish I knew that trick with shortening, i used butter. I have a nice soft roll, but it was a lot of work to get it right. 4:52 Make your own bread. There is nothing at the grocery store that will ever come close to what you really need unless you're in Philadelphia.

[@MikePouch]

Man, oh man - just baked some of your rustic style rolls this afternoon and am waiting for the family to get home so I can make the cheesesteaks. Super pumped! I live outside of Philly and have been trying to nail the perfect hoagie roll for a while using a ton of different recipes, and I think yours may finally be what I'm looking for!

[@DeliciousJay]

thanks for all your research and recording work! much appreciated and reminds me of my own methodology when trying to master home versions of my favorite foods!

[@Mooooty]

From Philly Here....Yo! cheesesteak looks bangin'

[@breezeh1127]

I came for the cheesesteak but I got the most out of the tips and tricks for the bread making and cooking! We make all our bread and rolls from scratch due to severe food allergies, and your tips are invaluable ❤ Thank you!

[@TheJjjoj]

It looks like you took my recommendation for cooking the meat at myltiple temperatures. Or at least came to the same conclusion on your own. It works super well, doesn't it? I tried your bread recipe and it's fantastic. First homemade bread recipe I have found to be worth the effort. I tried your cheese sauce too and while it is good, it lacks flavor compared to what I do with ultra thinly sliced white american and provolone at a 2:1 ratio. That ratio helps to bind it all together too, so you have less random meat falling out of the sandwich. I like to slice my onions similar to yours but I keep their lengths to 1" or less so you don't have any pull out with a bite. Also, black pepper is a must. Also, grilling the inside of the bread is a must. You've come to about 95% of the same conclusion for a cheesesteak that I have. It's about taking what exists, understanding it, and improving in the few areas available.

[@donman92]

Bro you deserve way more subs/views. Your content is proper - wishing you all the best in getting your first 1mill asap

[@andrewswalls]

Going to try it this week and cant wait. Great video and I am glad to see people still trying to explore food production.

[@brittneymacgregor5965]

Tried this recipe and both types of bread. Turned out so good. Resurant quality! I just used provolone for the cheese. The only thing is both the artisan and the commercial bread turned out the same. I'm guessing this is because I used aluminum foil to cover the artisan as I didn't have a lid. I'm considering getting one of those little bread ovens as I make bread daily. Thanks for the vid!

[@thewhitestone]

Great video, Charlie. With content like this, youll be at a million subs in no time.

[@phone4189]

Wish I could sub twice, man. Love the scientific approach. Keep up the good work!

[@Dinolobe376]

I can’t believe that you don’t have more followers. You will get there and you definitely deserve it !

[@sandhill9313]

Wow, I've never watched one from you before and expected to be disappointed, but WOW, great work and I am now subbed! Nothing short of excellent!

[@thruthevoid]

never watched this but ik this is the best video i’m ever gonna see in regards to philly cheesesteak

[@andrewsork4897]

A couple months ago I snuck a philly cheesteak in my pocket into a movie theater, and that was the best experience I've ever had. I waited until a nice quiet scene to unwrap the tinfoil and everything 😂 10/10 would recommend

[@dudemanproductions4529]

I love the scientific method thank you so much

[@ThreeToesofFury]

ok...this has been a HUGE life goal for me. thank you!!!!!!!!!!!!!

[@davidmckean955]

Great job!

[@dfunk1132]

I see you grindin' my dude, love the videos keep it up!

[@icemancantcook]

I am just not a fan of whiz and I really don't want my provolone melted, but your video makes me want to try that provolone American cheese style... One day, I'll make this whole thing... It just looks so perfect and following this whole series just makes me appreciate your effort to nail this. I think a roast pork sandwich is more authentic to Philly than a cheesesteak anyways, so I'm excited to use that seeded roll for one of those sandwiches one day too... Great job, can't see what you dive into next!

[@diggrouze]

I'm from Philly.. and.. the key to the rolls.. is.. believe it or not.. the water.. There is just something about the water from the area that makes rolls and bread just taste and bake.. better.. otherwise.. you're spot on.

[@112Famine]

Most places in philly do not bother searing their beef, if you watch them all they do is steam it, they even squirt water on the raw meat as soon as it hits the grill-top so it cook faster. When making yours at home sear your beef as if you're making a smashburger, it is all about the sear. And there is a huge leeway between seared, chard, & ash, push your searing as far as you dare, more sear more flavor. And a little charing will not kill you think of it as beef bacon, don't eat ash.

[@WendelltheSongwriter]

I prefer white onion, and I think they make an American provolone combo commercially now, but man this looks fantastic and I got to say, you put a lot of love in this.

[@PWNHUB]

I'd argue cheese whiz is just a little more unique than the other options, really brings it to that gritty philly status.

[@edm5437]

I came in here skeptical because everyone goes "Oh! You gotta put green peppers and onions to make an authentic Philly cheesesteak." not once did I hear green peppers but loved that you said you didn't have to add onion.

[@420goblinmerchant]

why are you so underrated

[@jamesstein5087]

6k views in 8 hours is a huge success. He’s doing better than most on KZbin.

[@RayOnTheRun]

3 Days to make a roll?!?!!? That's passion!!

[@RedboRF]

thanks mate, well done. brilliant!

[@jackpast]

Looks good. Growing up in Delaware County, just south of Philly, I’m amazed at the differences in Philly cheesesteaks and all the one’s in Delaware County. Never a seeded roll, always American cheese and the cheese always goes on the steak on the flat top then the roll placed over to meld to the bottom of the roll…cheese was never on top. We also could say a phrase like ‘everything sweet’ or ‘everything hot’ and every place knew you meant tomatoes, pickles and either hot or sweet peppers. You ordered by saying cheesesteak with fried onions, everything sweet. We never heard of ‘wit’ either. And we liked it!😂

[@supervette9953]

that's dedication to a sandwhich all that work! nice job

[@darrellmarcks6304]

People tend to overthink the Philly. I lived on an island in the Caribbean. I'd blend all three cheeses and my Philly folks were happy. The only ones that weren't happy were the Pittsburgh crowd which just mix in some Marina sauce and boom, all good. Oh and don't forget to toast the inside of the roll. Helps prevent it getting soggy.

[@andypeterson2126]

One of my favorite, KZbin chefs

[@mistyluv261]

that sesame hoagie roll looks excellent!!!!!!!!!

[@JonHewson825]

Thanks for making this i'm trying for the first time tonight. I agree with so much of what you said. This guy knows his stuff and its clear he did his research. The best cheesesteak I've had in Philly is at Rittenhouse Beer And Deli in Ardmore. I've lived here my whole life and love cheesesteaks.

[@8bittimetraveler834]

In the province of Quebec we have steak and pepperoni submarines. They're like cheesesteaks except that they add fried onions, fried bell pepper, and pieces of pepperoni. The mozzarella cheese is melting on the bread in the oven. They're garnished with shredded lettuce, tomato slices, and a dressing. They beat cheesesteaks by miles. Almost all deli restaurants in Quebec have steak and pep. subs on their menus, but the best ones are probably at Deli Villeray. Trust me bud, come in Montreal, and give it a try.

[@ghostofdre]

1) Vietnamese rolls from super market 2) Top side steak, slow cook and shred 3) saute some onions and capsicum 4) combine, add some cheese and grill until golden brown You can use a premium steak but $$$

[@CFJNOLA]

Charlie. I've got your next challenge. Come down to New Orleans and copy a creole gumbo. Let me know if you come down and I'll show you around.

[@mcfalcia]

You have me at "It's all about the roll". 100% correct.

[@Hoigwai]

The rolls where I was from were like the 2nd one but no sesame seeds. In truth, I had never had a cheesesteak with a sesame roll anywhere I went to have them in PA or NJ. The places I went used 100% beef tallow or a 50-50 blend of tallow to some kind of veg oil on the griddle. I am an onion, mushroom, and regular white American and mayo on the roll.

[@jasonanderson2630]

Bro!!!! You got a cheesesteak down, from A to Z. The meat is good for it's use but the roll is the key! Cheeses' are up for personal taste as well as the condiments man. Keep up the good work! The fact you proofed and baked off the rolls too. The rolls are key!!!

[@jasonanderson2630]

@scsherman207 Who exactly made you the cheesesteak guru??? I'm from Philly. People can put whatever type of cheese they like on a cheesesteak, sir! Also, the fact that you claimed he ruined it by making at home is utterly hilarious. I bet you're a Pat's and Genos' type of person. The audacity.

[@jasonanderson2630]

I'm not advocating for cheese sauce, sir. I simply said that anyone can put any type of cheese they prefer. As far as cheese sauces go, it's not uncommon. The Barclay here serves a Wagyu cheesesteak with a truffle cheese wiz. I, too, am in the industry as well as a classically trained chef. So please don't try to use that card on me. It's not going to work. I'm willing to agree to disagree with you about this. No worries, man.

[@jasonanderson2630]

My entire life, I've never called it "Philly Cheesesteak." I realize that the rest of the country says that as well as being a marketing ploy just like "Buffalo Wings" or a "Chicago Dog" but, c'mon. To me, that's like going to New York and asking for New York style pizza or a New York chopped cheese when there are pizzarerias and Bodega's all over the place. It makes no sense to do that if you're in Philly, and you can go to a few corner spots that make better cheesesteaks. If you have the proper guides, of course. When I get the chance, I go to Delassandros on Henry Ave. You're right about Barclays," though I'm not going to argue that. Point being is its simply a bechamel with cheese, which again is up to the person. I honestly prefer either sliced sharp provolone, mild, or even Cooper sharp given my mood.

[@jasonanderson2630]

So what do you put on your cheesesteaks then?

[@Dcvmnaturalist]

Magnificent! Thanks for all the research and comprehensive videos. I’d love to try this one day. Can’t wait to see what you tackle next!

[@bhess1212]

It's awesome you got it looking perfect! It sure makes me hungry seeing it!