PHILLY CHEESESTEAK SANDWICH (Cheese Whiz From Scratch!)

Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium thefab.co/brianlagerstrom . If ya mix cheese & steak, it’s gonna taste good, but I’m showing you 2 methods to achieve cheesesteak at home. The first is a quicker and easier sandwich that’s heavy on flavor and the second is a fully from scratch version (including homemade cheese wiz!).
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RECIPE (makes 4 sandwiches)
▪1 large white onion, medium diced
▪Neutral oil (canola, grapeseed, avocado, etc)
▪Salt
▪Pepper
▪1kg/2lb Shaved steak (prepackaged/store bought is fine, but for something fancier ask your butcher for shaved dry aged sirloin or ribeye or slice your own at home)
Hoagie rolls (storebought or see recipe/video below)
CHEESE OPTIONS:
▪Easier/quicker version: Thinly sliced provolone and white american “cheese” - 2 slices of each per sandwich
▪From scratch cheese sauce/cheese whiz (recipe below)
Preheat 10” pan (i’m using cast iron) over medium-high. When hot, add a squeeze of oil, followed by onions and a large pinch of salt. Stir to combine and reduce heat to low to cook for 15 minutes. When onions are tender and have taken on some color, they’re done. Set aside onions and wipe out pan.
Run your knife through the steak to break down the slices into smaller pieces. Divide steak into 4 220g/8oz portions
Increase heat under cast iron to high. Add in squeeze of oil and the steak (as many portions as you’d like), flattened and pressed out for max surface area on pan. Topped with a large pinch of salt and pepper. Seer for about 90 seconds. After 90 seconds or when a deep brown has developed on the bottom. Stir the meat to expose more of the surface to the pan. Add about 20g or 2 tbsp of onions and reduce heat to low and continue to cook until beef loses almost all of its pink color, about 60 more seconds.
Before building sandwich, heat hoagie in a 375F/190C oven until warm and toasty.
If using the homemade cheese option, skip ahead to number 2 below.
If using the quick sliced cheese option 1, this is where you’ll add 2 slices of american cheese into the pan with the steak for each portion of steak you’re cooking. Stir to combine and melt into steak. Pull warmed hoagie from oven and layer on 2 slices of provolone per sandwich, top with steak/melty cheese mix, wrap in parchment.
2. If going for the homemade cheese whiz option, start by liberally spreading the cheese sauce on the hoagie, top with a portion of the steak/onion mix and top with another drizzle of cheese sauce. Wrap in parchment and enjoy.
CHEESE SAUCE / HOMEMADE CHEESE WIZ RECIPE
▪220g/8oz extra sharp cheddar (block)
▪10g or 4tsp cornstarch
▪240g or about 1c evaporated milk
Shred cheddar and add to a nonstick pan. Add cornstarch and toss to coat cheese. Add evap milk and heat slowly over low to melt cheese, stirring frequently, for 4-5 mins or until sauce is smooth and creamy.
To reheat cheese sauce or remove any grainy texture, add a bit more evap milk and continue stirring over low. Thanks to Kenji Lopez Alt for this technique and cheese sauce recipe. Check his article here: www.seriouseats.com/cheese-sa...
HOAGIE RECIPE:
Click here for the Hoagie recipe & Italian Beef video: • CHICAGO STYLE ITALIAN ...
(sry, the hoagie recipe wouldn't fit in the description)
🎧MUSIC:
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#cheesesteak #phillycheesesteak #philadelphiacheesesteak
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@BrianLagerstrom]

Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium thefab.co/brianlagerstrom

[@hellfish2309]

HOW do you clone those Amoroso rolls? I got very close with a tweaked Cuban bread, but still not great

[@misterhat5823]

Sponsorblock. Between you and Ethan it's a must have.

[@Kingslayer-gr2gw]

One reason I don't bother with KZbin premium is because people like you are putting adds in your content, not only do we have to put up with them at the start but in the god damn middle as well. It totally ruins the vibe. I hardly watch KZbin now because of all the bloody adds.

[@testes1-2]

Brian .. the first dummy to make cheese whiz from scratch

[@ashleysampsonndr1364]

We was w do

[@FatherAxeKeeper]

of all the youtube videos about making cheesesteaks i've seen, this is by far the most authentic and most appetizing. too many people try to alter the cheesesteak and make it fancy which completely ruins what it is.

[@christopherweiss8047]

This video is like déjà vu. A friend of mine commented back in October that he had never had a proper cheesesteak and I ended up making him one using your hoagie roll recipe rolled in sesame seeds (I used ribeye, onions and sharp provolone). Your recipes are great and so easy to follow. Keep up the awesome content!

[@dROUDebateMeCowards]

Your best bet if you do it in the future is something lean like top round, then tallow as the cooking fat. Far cheaper than using ribeye and more authenticity flavored.

[@Silver-lt5mq]

The fact that your dad drove to Portillos 100 miles out was enough for me to subscribe.

[@BrianLagerstrom]

Haha thanks Dad!

[@mthomas4139]

This is the world's most perfect drunk food. Unfortunately the suburbs of Chicago don't have a Philly cheesesteak place at all, much less a good one open at 3am. So I will have to try this at home, make a mess of the kitchen, and then get scolded by the wifey.

[@BrianLagerstrom]

Maybe get yourself setup before getting buzzed and then later on fire it off?!? 😛😛

[@reggiedunlop2222]

@@BrianLagerstromPlus it’s a hell of a lot safer than being out on the streets at 3am in ChiTown

[@JB_Fraulein_Kunst]

You are my absolute favourite cooking channel. Every recipe I've made of yours has turned out great!

[@Not3xactly]

Looks delicious. I love this channel. There's lots of good cooking content on KZbin but this is, in my opinion, the least pretentious, most approachable, down to earth channel out there. Keep up the great work Bri.

[@darthvader5532]

I've recently discovered your channel and have been binge watching. You're content is on point and well presented. Great commentary about what does and doesn't work, good camera angles, brilliant lighting. This is what KZbin was meant to be.

[@jsowers21]

the process and tips that you teach on this channel are priceless. Thank you!

[@wilcookforfood]

This looks so easy! I'm totally trying this one and I'm going for the from scratch version!

[@mahareslan641]

You nailed it 👏 my go to sandwiches of all times! Thx for sharing ! It was fun and delicious to watch !

[@JayJay-sg7zl]

I have watched many cooking shows in KZbin and I really think you make it simple enough for an average person to make a great meal.

[@SusanWassenmiller]

Awesome recipe. I was blown away by the homemade cheese sauce. Learned something new again

[@ProHomeCooks]

awesome work Brian!

[@40nights40daystv]

Ayo you taught me how to make some fire Indian food 🤌🏻

[@saundz8791]

I've seen your take!!! Great sandwich content you had going on!!!

[@esrevinu.]

loved your philly steak cheeser experience. All the research and time spent into the history of all the sandwiches, not just one or the other. Also, thank you for teaching me to ferment haha.

[@BrianLagerstrom]

Thanks for being here. Love your stuff.

[@bridgetclement2968]

@@BrianLagerstrom have u ever been to New Orleans???? U would Love the FOOD here. We r known for Gumbo, Etoufee and Jambalaya

[@rurii1i]

Omg looks so good😋 these videos always make me so hungry. The presentation is so well put together.

[@janetpaulus4684]

Hysterical about Dad driving all that way for Portillos. These sandwiches look fabulous! I’m going to start cooking your food after 1st of year!!!! Love watching these videos!!

[@crisc9280]

Always enjoy watching your videos Brian. Thank you

[@amyv.2130]

Bri - I really love how you incorporated two methods in this video. Some days I want to go fancy schmancy and others I want a quick and tasty meal. I'll probably do a hybrid of the two and make the whiz from scratch!

[@marie-rosebrixner1819]

Just say Brian ong

[@djoscartj]

Made these today and OMG, sooo good! I was able to find that exact same shaved meat at the supermarket, so it made things a whole lot easier. What a banger move to add white American cheese to the meat/onion mix and then provolone to the toasted hoagie! 🤌

[@JackMack465]

Love the videos and recipes, Brian! Also love wrapping the sammie with parchment paper. Makes sense!

[@April824]

I made this today and it is so good. My husband picked up french bread and not rolls like I asked for but I worked with it.

[@Running4Daze]

Brian thanks for including that cheese recipe, really helpful and used this way :)!

[@NanLovesFood]

This cheese sauce recipe looks fabulous! I've never made my own for a cheesesteak- I'll definitely be giving this a try!

[@aundreamcpherson5979]

I don’t have a stand mixer and am only semi-good at baking, but I was still able to make the bread and it came out amazing! I just threw all the ingredients into a food processor and mixed it on low until it looked nice and smooth like the video showed. Super thrilled on my first loaf of bread like this. Thanks for the video!

[@marcmoretti2502]

I feel like I just stumbled upon a pot of gold with this cheese sauce recipe, can't wait to try it!

[@loucinci3922]

Looks so good and easy too. Thanks for sharing.

[@maheshseth751]

I made this few days ago and it was so delicious. I asked my wholefoods butcher to shave the meat at the store which was pretty easy for them to do. Anyways, the dinner tasted like million bucks! I love your each approachable and flavor packing recipes!

[@AlexandraBruce]

LOL! I love your dad! In the '80s, my uncle had a Philly Cheese Steak & Hoagie chain in NYC, called "Philly Mignon", which imported everything from Philly every morning, so this brought back lots of memories! He sold it to a franchiser that turned out to be laundering drug money, so when the buyers got arrested, it didn't turn into the Chick-Fil-A - or the Portillo's - of Philly Cheese Steaks, like it was supposed to do!

[@QuadraPixel]

Hey, Bri, I made this and it was amazing! I also added green peppers and mushrooms cuz I like them. Thanks for teaching me the secret to an amazing Philly!

[@bitburg40]

Loved the cheese sauce idea. I use it for macaroni and cheese now too. Sauce stays smooth even when I reheat it using more evaporated milk.

[@marybroeker8877]

I was looking for a good cheesesteak recipe for next week and I stumbled on your video and I can't wait to try it out! I'm from STL and I totally recognized that shaved beef!

[@SamisSweetLife]

Made these tonight and they were fantastic! Great and easy recipe!

[@nozzwells]

I made the first one for dinner tonight and it’ll be a once in a while indulgence now. Thank you 😊

[@mattsullivan1563]

That cheese trick is dope. I'm going to totally steal it for lots of stuff. Another excellent video. You pack so many good tips, tricks and knowledge into a short time, it's amazing. Thank you. And when are you going to have merch? I need a t shirt with one of your AV Club sayings...

[@cerevis]

I love these, especially providing the different options to make them. Thanks! Now that you've done the Italian Beef, Beef on Weck, and Cheesesteak, you just need the Boston North Shore Roast Beef sandwich, 3-way. Time for a beef-off!

[@bronwenjonas6130]

Love your channel Brian!

[@akirch9]

These look bomb B excited to give em a spin! And that was probably the greatest review of a one use kitchen item I have ever heard! 😂

[@DrBrunoRecipes]

Delicious 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@blakewest5162]

I’m at work so I’ll watch this later, but I’ve already added it to my playlist of recipes to make. All of your stuff is so good! Made the Adoo Gobi earlier this week, turned out great!!

[@BrianLagerstrom]

Thanks for trying that one! I hope you like this one

[@PizzaJet1984]

There are a LOT of terrible cheese steak recipes out there that just get it wrong. Brian got it right here and as always the video is awesome. Quickly becoming one of our favorites too!

[@ceooflonelinessinc.267]

Whats your job man?

[@amysill3815]

I made the first version last night. It was excellent!

[@michaelevans9242]

Brian, I've made 6 of your recipes so far- ALL BANGERS! I just made General Tso's chicken - it has earned a place in the weeknight rotation for sure. I grew up around Ybor City in Tampa, FL and had delicious Cuban food all the time. Your Cuban Sandwich hit the nostalgia spot for sure. The Cuban bread was very good; approaches the taste you would get at famous bakeries like La Segunda Central and Mauricio Faedo's. Using a pre-ferment like poolish also adds fantastic flavor. GREAT WORK. Love the content, keep it up!

[@ronmsharonm2708]

Love it! Kudos to your Dad!!!

[@slimybread4259]

Looks amazing! Usually the cheese goes on top of the stakes, then the roll is put on top of everything all on the grill for a minute or so. This melts the cheese and steams the bread.

[@David-go4ot]

your videos are always so good!

[@Opusss]

I love the variety of accessibility and culinarily educational recipes you are doing. Keep it up, your channel is going places. Just a thought with the relatively tough times we are in how about some budget focused videos? This one is probably a pretty good example.

[@BobSchroden]

Great vid and just got some sirloin in my fridge. Going to make this weekend but going with the sodium citrate emulsifier version of the nacho cheese. Since you got me buying lye for pretzels, I went head long into the smoothest version of cheese sauce you can imagine.

[@TakeNoneForTheTeam]

Your channel is quite simply amazing!

[@dannydembek2441]

The comment about your dad driving 100 miles to Portillos was great! I actually drove 2 1/2 hours once to go eat there for my birthday, and it was so worth it. I don't live in Illinois anymore, but Portillos has remained one of my all time favorite "fast food" places

[@joshuaschoonover4033]

I’ve been waiting and hoping for a Bri cheese steak video. I’ve been looking for a good cheese whiz recipe that I liked for months. Needless to say…. Christmas came early with this one!

[@lindah5910]

Happy Friday Eve, Mr. Lagerstrom! Thank you for showing us two methods for making the amazing Philly Cheesesteak 'wich! I just ordered reportedly "the best" cheesesteaks directly from Philly shipped to me here in California via the Goldbelly people. I am not the hero that your dad is (love that cheeky pic, btw) but I will soon be making these sammies myself thanks to you! Thank you, as always, for sharing with lucky us!

[@tjasom20]

I like how clean is your kitchen

[@TommieG60]

Over the top my friend!! Awesome Job!

[@BlackoutWS6]

Subscribed, looks magical!

[@americanrebel413]

Those cheese steaks look really good! Thanks man!

[@Cannon1221]

I go with cheese overload. When I make my own cheese sauce I use the corn starch and sharp cheddar like you did, but throw in a couple slices of American cheese to take advantage of their emulsifiers. Sodium citrate is also handy. Then when building the sandwich it's provolone on the bread, meat and onion mix, then the drizzle of the cheese sauce.

[@brandyharris7239]

Amoroso Rolls are what we usually use for our cheesesteaks! I’m not sure where you’re from, (I have only watched like 3 of your videos) but those are the best for Philly cheesesteaks. I live about less than an hour outside Philly, my whole life. I think you’re great and look forward to trying your recipes!

[@joshkerr]

You have quickly become my favorite KZbin chef. Keep up the good work!

[@BrianLagerstrom]

Thanks for watching Josh

[@Thebular.]

Really glad to see Brian do my favorite sandwich justice. As a Philly native, there is very little a deeply satisfying to the soul as a good whiz wit. Thanks for giving this steak the respect it deserves Bri!

[@vjnappo]

Just sent a special thanks. You've kind of brought something out in me. I tried a hybrid of your recipe here, and we'll eat it for dinner tonight with fresh cut fries. Thank you for the inspiration!! You're a goof, and I totally dig it; you're a down to earth, good-ass teacher.

[@BrianLagerstrom]

Thanks for watching and thanks for the thanks!

[@alexstamateris5977]

Love your videos…….especially the end dance!

[@DianeSLoftis]

These would make awesome steak, onion & cheese pitas, too. Thank you teaching an easier way to make cheese sauce, too. New to your channel.. love your videos!!

[@Jay_555_Maroon]

I have never watched a cooking video that actually made me want to get up and turn on my stove... but man that cheese sauce, though... Bri... I will HAVE to try that. That looks DELICIOUS.

[@KenHollowayshow]

Great video Brian. Thanks. I love the side by side taste test. Since that sirloin had been dry aged for 40 days, do you think you'd still prefer sirloin over ribeye if they were both normally wet aged? Or compare it to a dry aged ribeye??? All looks great and love the attention to detail.

[@kl8132]

Outstanding Job Bri!!!! Philly cheesesteak is truly an American dish and I love how you focused on the ingredients for fast and for "pro" versions and referring to the homemade bread video if a person wanted to make their own. This gave you time to explain more on the meat and how to get the best out of it. LOVE the cheese sauce recipe too, thats definitely going on the to do list. The Hubs is all about cheese sauce lol. I have to say that this is honestly one of your best presented videos imo. You've got it all covered with needed technique teaching/info, goofy smiles, guest appearances, and the added bonus of Lauren. Sorry, I'm with her on the slicer lol. I see fingers flying from that thing. This came out so good I could see this as a 30min program. Thanks again, love what you're doing. 😊

[@rachelaveyard4007]

Another good one Bri 🙌🏻👏🏻😁

[@TomboyCEO]

These look great! I’m definitely going to be making this but I may add jalapeños in with my onions for a little kick 😋

[@1958zed]

When you mentioned Portillo's, my ears perked up because I grew up in the Chicago area. I now live in San Diego and, like your dad, will drive 100+ miles to either of the Portillo's locations in the L.A. area. BTW, I love that you use metric units in your videos as well.

[@TheMysticalTank]

Portillo’s is the bomb. Had a friend introduce me to the place and I had my first experience with a dip, beef sandwich. It was a blessing.

[@rodewerk5034]

I tried to make cheese whiz (the roux way) once before and it was barely palatable, after watching this video I lost my mind and ran to the grocery store and bought the stuff to make Kenji's cheese sauce and it was mind and tongue blowing great. AND EASY! I made it for a bag of tortilla chips I had in the house and they were by far the best nachos I have ever had. I don't have access to 40 day dry aged sirloin, but I will make the ribeye cheese steak soonish, as NW Washington has nothing but sad knock-off cheese steak/hamburger/teriyaki/chicken joints. Thanks for the great video.

[@BobbyBigallo]

RESPECT for keeping it bread/cheese/steak/onion. That is a TRUE cheese steak. The green pepper and mushrooms thing was made up somewhere else but literally no one orders green pepper on cheese steaks in Philly lol

[@alvinlee140]

Thank you for showing these steak sandwich

[@deanm4138]

Definitely going to make one of these

[@bmurphsv1798]

Hey Brian! Awesome video once again. I’ve been making the easy baguettes since I saw your video on them, and want to combine my love of cheesesteaks with a roll from scratch. I see a lot of similarities between the sesame seed rolls you make for the Chicago style sub, and the baguette, can I make the rolls with the added ingredients by folding in a bowl, instead of using the stand mixer? What’s going to be different? Thanks for any input you have! Also, great channel! Let me know if you’re ever in MD and want to go fly fishing!

[@9712vcoalroller]

Love the content dude! Grew up in STL and man i'm missing that provel cheese! Show us how to make the secret Imo's blend master.

[@GC_420]

Excellent! Looks dee-lish! Yer Pops looks like a real character :P Thx for the recipe!

[@thomasdidymus1855]

hey buddy - FINALLY recd. my misen non stick and its very nice

[@llemmon]

Love the Chefman, I don't use it much but it does well for the price. Had mine 2 years.

[@yulamojzisek]

I was just craving it. Must be a sign - auto-like and here we go!

[@JackWackem]

Bolyard's is amazing! I wish I had a butcher of that quality where I live now!

[@badgebadge8946]

Love your presentation, subscribed! BTW the thinly sliced steaks are available at most good Asian butchers, at least here in Australia, usually at better thinness and price than supermarkets, which mostly do not even have this product anyway.

[@JMVestal4]

Meat, cheese, onions and bread. Never a more perfect combination.

[@beckydupre450]

Love it !!!👏

[@chris8288]

Your pops is a legend for that finger!😂😂 Sammmywhichs looked good too..👏🏼

[@Tyrant96]

Riiiight I came across that beef shaved steak at my starter bros and man delicious

[@RyanRoat]

fyi, I've had an extremely similar slicer for, not exactly sure, but at least a decade. It looks (and sounds) almost identical except for the blade mounting. It gets used maybe 2-3 times per year. I acquired it to slice homemade corned beef for sandwiches. It still works as expected for an occasional small to moderate project in a home kitchen. Now my grilling buddies borrow it once or twice a year to slice up pastrami. I'm waiting for the time it gives up the ghost, but it keeps chugging along. Also, as a Philly guy, I appreciate these recipes as being consistent with how we do it here. Every kitchen has their own routine, and none of these steaks are out of place. I like my rolls not too crusty and without the seeds, but that's not a deal breaker.

[@gerrypower9433]

Thank you for staying true to the Philadelphia original and resisting the urge to "improve" it with peppers, fancy cheese, grape jelly, whatever. I'll have to swing by Dalessandro's for lunch tomorrow. =^)

[@kameronpeterson3601]

some hot peppers never hurt anyone tho

[@zachrichardson5581]

Cheesesteaks are undoubtedly better with some peppers. Grape jelly though 🤮

[@gerrypower9433]

@@zachrichardson5581 I like red peppers on mine, but that means I have to make 'em myself.

[@rojorohr4723]

I've always used red bell peppers 🙊

[@leonardonetagamer]

Peppers are needed if you want to live past the age of 3 eating this lol. (Plus they are an amazing addition). Also wdym??? Grape jelly is the only acceptable addition to steak

[@B__C]

A seeded roll is a must. There's a place in South Jersey that makes it's own whiz and adds pickled sweet peppers and hot Cheetos to one of it's specialty steak sandwiches. Creamy whiz, tart from the sweet peppers, heat and crunch from the Cheetos. HOLY $HIT is that amazing!!! Also making garlic bread out of your seeded roll in the cheesesteak adds a ton of flavor.

[@SilverBirb]

So cool and delicious!!

[@davidroldanjr.1795]

I gained weight, my BG (noodles glucose) went over 180 and my BP (blood pressure) was raised to 140 over 80 om this, very satisfying, mouth watering, well worth watching, video. Thank You 🤣

[@schlichtundeinfach2820]

Thats is looking so good! :)

[@mikehill2505]

Add mushrooms while cooking the steak, top with your marinara sauce then grated parm. My favorite sandwich. 😍

[@rx7177]

I need this on my breakfasts.

[@cryptooooooooo]

Loving all the sandwich vids - banh mi next????

[@keitharcher5723]

Love your obstinance on American cheese. I agree that there are places where it makes the most sense and creates fantastic food. Cheese burgers, grilled cheese and I believe you on the cheesessteak sandwich! I think people like feel superior and looking down on certain food is how they do that. Their loss!

[@billsoo306]

We used to own a restaurant but sold the business decades ago, keeping the building. After a number of different owners over the years, the last guy failed and walked away, leaving everything behind. Since we still owned the building, we got possession of everything. We sold what we could and kept what we wanted before selling the building to the city (they turned it into a library). So that's how I got a commercial quality meat slicer. And I can confirm, while it slices extremely well, it is still a pain to clean.

[@FirstSkilletFan]

That chefman at the end when you mentioned cleaning brought me back to my Kroger days. Dark times.

[@mohammadabdulfattah1867]

Omg man , amazing sandwich dude

[@JuliaKadauke]

I like that you explain some of the chemical processes happening while cooking! Go on

[@DeathspiralXV]

My god this was delicious, I had some leftover prime rib roast that i sliced into thin small pieces and seared, grilled onions, I made the cheese sauce with some spare cheeses left in my fridge. 1/2 Smoked Aged Cheddar and 1/2 Tangy Onion Cheddar.

[@hhiser6206]

You have made the classic Midwestern Steak sandwich with cheese. Only the tourists ask for cheese wiz, is it really cheese no one will say. A Philly cheese steak will be made with thinly shaved ribeye steak, fried onions hot and sweet peppers and provolone or sharp cheddar cheese on a Italian bread roll. Extras may include tomato sauce , mushrooms and garlic. The meat is more finely chopped or ripped with pepper and salt, no red meat should show. Look for any youtube on Angelo's in Philly they make it the best.