The Best Philly Cheesesteak Recipe

[@DarrylHebbes]

for heart burn simply make freshly sliced ginger tea, no pills

[@nastynate46]

I've been making cheesesteaks at home for years. My beef and onions always turned out fine, but the cheese was always the sticking point. My friend in Philly said to use American, but it always felt a little wrong to put Kraft singles on caramelized onions and steak. This cheese sauce, though, is now my go-to. Its amazing.

[@ChefBillyParisi]

Love this!!

[@ihateregistrationbul]

Here we use fresh sliced deli american not that kraft singles. Best places uses melted american like fondu or cooper sharp slices. Whiz isn't as bad as you think. It has worchester sauce in it which helps the steak. Never craft slices tho.l

[@juliusscipio5542]

Kraft singles aren't American cheese it's trash. When we say American or provolone we mean from the deli.

[@markroush9120]

Finally tried this today, and I gotta tell ya, Chef, your cheese concoction made all the difference. I’m not a big fan of provolone on sandwiches, and around here they only ever offer American cheese as an option, no cheese wiz. I like American, but it lacks the big flavor you need for this sandwich. The sharp cheddar/American combo is amazing. I did add green peppers because the onions deserve it, and I toasted the inside of the bun, but this is without a doubt the best Philly cheesesteak I’ve ever had! Thank you!!!

[@joykiser6673]

My husband’s favorite sandwich. Love love love your videos.

[@Gwegory22]

you have some of the best cleanest and most informative videos. thank you for sharing your passion. .

[@maryhood2967]

Chef, I made this last night for dinner, it was fabulous!!!! Cheese sauce was excellent!! Thank you, so much!!! I love you channel!!!!!

[@ChefBillyParisi]

Awesome!!

[@johndavidson940]

I do agree that once learned how to make a Philly at home is better than any shop can do. I had a Philly from a shop owned by a Pat's decendent out west. Very good sandwich. After some trial and error at home, I now make a better cheesesteak in my kitchen. I have used chuck steak, top sirloin, NY Strip. All come out better than what I can get locally. Key for me is properly seasoned meat. I use a Montreal Steak Seasoning. Getting a decent rolll around here is a challenge. I make do with the local grocers store baked sub rolls, but I need to modify it. Provolone is my cheese of choice

[@afcfan9310]

This is a great recipe for bachelors. How long can we store the cheese sauce in the fridge and should be freeze the sauce or just keep it cold to easily melt it again the next time??

[@dpcannon]

Chef Billy, love your content, quick question? Why no peppers with the onions?

[@joegaito702]

So good and healthy got to have here is to good eating thanks philly really appreciate you take care. Joe

[@samanthachan7733]

Wow... super underrated channel! Great job on these videos!! One tip I would add here, is that popping your beef in the freezer for a little bit before slicing will make it much easier to slice thinly and consistently :)

[@ChefBillyParisi]

Thanks for the kind words. If you just have a really super sharp knife no need for the freezer :-)

[@colegreen1291]

@@ChefBillyParisi In Philly we use "Chipped Steak" the process being the freezing of the steak and slicing it really thin. The combo of bread, beef, onions and cheeze wiz is a marriage made in heaven, but, I've go to try your sauce.

[@klani1309]

This is great!! The cheese sauce looks Amazing.....but what about a recipe for the bun????? I can't access a decent bun...Should i use Ciabatta?? Thanks!

[@vg6761]

Amazing. A little secret we have is to add swiss cheese to the sauce. So I replaced the American cheese entirely with swiss cheese and it was the best thing EVER! Thank you for this wonderful recipe.

[@lwj2]

The cheese-wiz vs real cheese is, in Philly, a divide greater than Catholic vs Protestant in Northern Ireland. I know this because my ex- was from Philly. You receipe looks great, thanks for the video.

[@feluxjohn3236]

Oh, the stove ♥

[@srijanalama8583]

What's that great about the stove? Philly is the yummiest.

[@samanthalittle4810]

You did a great job, I tried your recipe and I promise you ,yours was better then Jerseys Mike's, I had a taste for a Philly cheese steak, so I bought a 12 inch a Jersey Mike's they use too Much jalapeños peppers in their, and it gave me a burning ❤, got bless you and Thank you very much 😊

[@ChefBillyParisi-id]

Hello 👋 Did you try the recipes?

[@chicagorob1643]

So good!! It's a definite repeater. Made it last night.

[@klani1309]

Thanks!

[@ChefBillyParisi]

Thank you so kindly!!

[@helenmandeville7820]

Making it soon ! Love everything!

[@goatmilk2878]

I make this all the time an I season it with minors aujus prep. It gives it an really nice beef flavor

[@arturus]

Total tangent but the omeprazole plug is on point! It has been my saving grace as acid reflux truly degrades quality of life and gastronomical adventures. Great video and recipe as always!

[@maxmiller1601]

I'll be honest I stopped the video after the cheese sauce. That sauce is going on everything!!!

[@satindoll7300]

It turned out great!!

[@joseph_b319]

Looks great, but here is one thing to amp it up more. When the steak and onions are on the grill that is when you put the cheese on and fold it into the meat. So every bite is gooey cheeseyness.

[@tomn5880]

I use Sara Lee Angus medium roast beef (Walmart) I get in two pound batches cut on 1. At home I dice the beef and make it the same way.

[@ChefBillyParisi]

Nice

[@ihateregistrationbul]

FYI dicing the beef makes it the wrong texture. The thin strips crisp up like mini steaks and they are cooked well to remove the fat and gristle. I made them for a popular cheesesteak place in philly for the record.

[@davedrifter416]

Sautéed peppercinis and mushrooms go well also, I prefer a vinaigrette but this is cooking there is no right or wrong!

[@ChefBillyParisi]

I like your style!

[@lucyliang7833]

It’s my favorite breakfast,thank you.

[@ChefBillyParisi]

Breakfast? Nice!

[@HowDo-YouDo]

I was planning on making a Philly Cheesesteak video, but after seeing this I'll need to reconsider my technique. Nice job!

[@ChefBillyParisi]

Oh you should make one too!

[@HowDo-YouDo]

@@ChefBillyParisi you convinced me...well done on the sponsor!

[@jazzminarius7885]

this looks AMAZING! can’t wait to try this recipe. thanks for the amazing content ❤️

[@ChefBillyParisi]

Thanks for watching!

[@majorrhys9729]

i realize I am kind of off topic but do anybody know a good website to watch newly released series online ?

[@Lycan_24_7]

Great recipe and easy to make, thank you sir!

[@davelombardo5591]

Nice job!

[@veethomson6179]

this looks DELICIOUS!!!! Definitely gonna try it!!!

[@sklages_82]

Hey chef I don't know if you hurd of the Detroit style stake stake sandwich from Detroit 75 kitchen would you think you could do that here or no?

[@keno101]

Just made this and shared them with my wife. We were blown away! Thanks!

[@lindaparker6102]

Dirne, definitely looks delicious ! With ribeye steak 🥩 ! Omg , my favorite !

[@ChefBillyParisi]

Super good

[@marisabrocco1385]

Looks delicious 😋 I bet we can do more with that homemade cheese sauce!! 😋😋😋

[@ChefBillyParisi]

Poor it all over vegetables!

[@karenulrich5930]

Can I substitute milk for evaporated milk?

[@flashy5150]

If you put your sliced beef in a casserole dish, mix 3/4 teaspoon of baking soda with 2 tablespoons of water, take a basting brush and shake on top of the raw beef, let sit in fridge for 20 minutes or longer, then fry it up, it will make your beef so “melt in your mouth” and won’t give you gas at all. Also, do this with ground beef when you are making anything with ground beef, it takes away the gas caused by tough beef, it digests better and lay off the black pepper and minimize the salt. Also, ha, haaa, when you make marinara sauce or spaghetti sauce, add a pinch of baking soda to your red tomato sauce when it comes to a boil, it will start to foam, then level off very quickly. This will neutralize the acid and you won’t get acid reflux.

[@sebastianernest8968]

Hey Billy, I love your channel. Thank you, the food has all turned out exactly like you said it would! I have noticed though when cooking in the noisy kitchen that I have trouble hearing you from my laptop on full volume. I imported a few mp3's from your channel and found the volume had room to the upside without clipping. I wanted to suggest turning your master track volume up 5 decibels. all love, -seb

[@ChefBillyParisi]

Deal, thanks.

[@jarmainharrell7084]

This looks so good and thanks for the acid reflux advice. I suffer from that too.

[@ChefBillyParisi]

Thanks for watching!

[@LIZZIE-lizzie]

Go to your butcher and pick out a nice sirloin steak. Because it HAS to be tender and it has to be a good cut of meat, ask your butcher if he can put that steak to the deli slicing machine and hve him cut very thin slices of that sirloin steak. Now go home and use that thinly sliced sirloin in a Philly Cheese steak sandwich. Do not forget the fried onions! Peppers are optional - and of course the cheese👍👏👏🎯😋😋

[@ChefBillyParisi]

Good idea

[@joanns.6380]

Hi Chef Parisi !!! I am from a suburb of Philly. Anytime I go to the city and get a cheesesteak I never get whiz on mine.....Gross!!!! I usually do American or Provolone. Thank you for this recipe. It looks amazing.

[@rimrock1000]

When I lived in the Philly area some 60 years ago there was no cheese on a steak sandwich. The steak was sliced paper thin and cooked in olive oil along with the onions. Put that in a hogie roll and THAT is a steak sandwich.

[@ChefBillyParisi]

It’s all good, you like what you like. That’s partially why I had to make my own.

[@ChefBillyParisi]

Now that is the most authentic real deal to eat it :-)

[@feluxjohn3236]

You are a professional!

[@ChefBillyParisi]

Ty

[@yolandavaldez5256]

Wow I will make this love it thank you God Bless 🙏

[@ChefBillyParisi]

You too

[@madhusolanki1402]

Chef I add a bit of fresh sweet pepper. Maravillos!

[@imranchishti7548]

Chef! Which bread is used for steak??

[@azharabdulsattarjadal149]

I love it

[@tonymatthews8095]

Truly amazing food 😍

[@fayzakhalaf9534]

Wow 🤩

[@gregwarren1094]

I wanna try this but smoke the cheddar first. 🤤

[@tomsinclair1264]

Saliva all over the place here!

[@ChefBillyParisi]

Haha 😂

[@KelDubs33]

Gonna use that cheese sauce to dip my homemade soft pretzels in. Yum.

[@ChefBillyParisi]

Now you’re talkin!

[@chrisf6390]

Oooooo!!! Can’t wait to try this! Excellent instructions. I’m not sure I’ve ever seen American cheese in a solid block. Would that be Velveeta or something else?

[@ChefBillyParisi]

You could use that

[@alexsamarippa6776]

I know what I'm doing Friday night. Thank you Chef Billy. A little green bell pepper and some mushrooms. OMW.

[@ihateregistrationbul]

Once you add green peppers it stops being a cheesesteak.

[@murphyslawschool9888]

I’m about to use the cheese sauce for a Mac n cheese dish! 🤔

[@gregoryalee2457]

Looks great and I am going to try it. But I have a little pet peeve. When you made the cheese sauce and used a spoon to show the consistency, the initial sauce was a tiny bit runny. Then when you put on the cheese sauce on the sandwich the consistency of the cheese sauce miraculously become much thicker and what looked like, a much better consistency. What gives?

[@ChefBillyParisi]

It cooled down.

[@gregoryalee2457]

@@ChefBillyParisi - Okay, fair enough.

[@ChefBillyParisi]

I produce, shoot, and edit my own videos and just to be honest, it gets really hard, moving all those things around while trying to maintain the highest quality of food. Occasionally things like this just happen.

[@gregoryalee2457]

@@ChefBillyParisi - I understand, things change.

[@mzharper2728]

Sorry Chef, as a Philadelphian I cannot say this was the "best" recipe. Usually at the neighborhood spots the cheese of choice is American or Provolone. The cheese sauce looks really good.

[@ChefBillyParisi]

Cheez whiz is the classic cheese use, but hey you’ll never know cause you didn’t get a chance to try it!

[@kristenolmos5605]

Can I use heavy cream instead of evaporated milk?

[@ChefBillyParisi]

I wouldn’t mess with that because the consistency would get weird

[@kristenolmos5605]

@@ChefBillyParisi ok thanks! Guess I'm headed to the store 😄 love your videos!

[@lisaroster5855]

o...m...g...yummy!

[@ChefBillyParisi]

So good!!

[@jules2403txmo]

I'm seriously gonna need more money so I can make your recipes 😂😂

[@ChefBillyParisi]

😂😂😂

[@sebastian993]

I'm not from the US, so forgive me for bastardizing one of your national icons, but I like to use Brie cheese, barbecue sauce, mayo & a bit of mustard

[@ChefBillyParisi]

Hey it’s no problem, whatever you like you like my friend.

[@jasonz5475]

Well done !

[@jojowen6262]

hello，Whats American cheese？THANKS。

[@SusanSmith-hl3iv]

I appreciate ALL your videos. Well produced, efficient, and delicious results! I’ve never made a Philly Cheese, but this looks so simple and delicious, just like all your other vids. Dinner tonight! Love that flat cooking surface! BTW, I don’t suffer from acid reflux, but my dog does! He gets a half pill of omeprazole twice a day with his meals. (Prescribed by his vet.)

[@usherl250]

Yummy

[@BobZed]

Love the recipe, but I always toss in a some red peppers. Not so sure about cooking in a scally cap.

[@jayasrees2205]

SOOOO GUD....

[@ChefBillyParisi]

Thank you kindly

[@AhmadDakhlallah1]

You should just mix the Omeprazole into the sauce

[@aladinvisuals]

congrats on the sponsor !!

[@ChefBillyParisi]

Thanks my friend!

[@wronghandshooter]

What about adding some mayo, hots, lettuce and tomato?

[@ChefBillyParisi]

That wouldn’t be a really Philly cheesesteak but if that’s what you like then for sure do it up!

[@juliusscipio5542]

The whiz we use isn't from a can man. Just go buy the jarred stuff and try it and then you'll understand. Also Kraft singles isnt American cheese. We are talking about cheese from the deli.

[@kalmage136]

While I agree that you should season everything with at least salt & pepper. Certain things shouldn’t be seasoned if seasoned ingredients & components comes later, sauces, condiments, toppings, etc. otherwise, it’d be too salty as if we added salt to our salted butter for some reason lol. Loving the recipe regardless & especially the cheese sauce. Thank you for sharing!

[@edwardlkent3508]

at least you did not add green peppers which every place in Tampa that makes cheesesteaks

[@anniesinger4509]

I am 67 and grew up in an Italian family. I have eaten MANY cheesesteaks. They (Pat's) did not start the Cheeze whiz thing until the 70"s. Growing up the choices were american or provolone. Whiz is disgusting. Thanks for the recipe, I will stick with provolone, mushrooms and onions.

[@egreaves2690]

Traditional cheesesteak uses cheese wiz. South Philly uses tomato sauce. Yes tomato sauce. 🤢

[@ChefBillyParisi]

I do know that. Crazy...

[@fryBASS]

Yeah it’s called a Pizza Steak

[@bigdaddycros]

The real thing?

[@Bangbangshelly]

Why is cheddar in the USA that horrible orange colour when it’s whit everywhere else in the world?

[@ChefBillyParisi]

There are both white and yellow cheddars

[@sebastian993]

nexium

[@tripinpeacemusic]

season it with sea salt and fresh crack? wtf

[@kiankuchenbrod1822]

Awesome but too much garlic powder.

[@WootTootZoot]

Instead of American cheese, use Colby/Jack, it tastes 100% better and doesn't give that slimy mouth feel that you get with American Cheese, I mean, if you;re going to make a point of not using Cheez-wiz, why are you using American cheese?

[@ChefBillyParisi]

Because I’m trying to get it to taste similar without being in a can.

[@MrChico809]

Bruh! My dude! 😎 🤌🤌🤌

[@tessp.l1284]

Dude, I can’t believe you are selling omeprazole, you say quickly it is a 14 day course, but people will not catch that, you make it sound harmless to help after spicy meals. People should not be just self medicating with this and should take it under the supervision of a doctor if they have acid reflux. This cannot be taken over a prolonged period of time, there are many side effects.

[@sylviabibbs9820]

too much to do Chef u lost me at dry mustard I'm going to homecooks vid great vid though you are doing food network style of cooking I don't watch any of the show you sure have a great commentating voice