The Philly Cheesesteak Trick No One Knows About

In this video, I find the best beef for a Philly Cheesesteak.
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📃 TABLE OF CONTENTS
0:00 - The Most Important Factor in Choosing a Cheesesteak Meat
2:00 - The Second Most Important Factor
3:39 - Testing Different Cuts of Beef
7:54 - Finding Another Method
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
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[@-EchoesIntoEternity-]

Charlie here serving up knuckle sandwiches

[@traviscrum5860]

​@A Z was about to make a comment about Kylo the Doge being the king at eating knuckle sandwiches lol

[@stepchildofsoul]

You beat me to it!

[@alexhanson5985]

Knuckle sandwich: the original two-for-one special

[@michaelb.42112]

Why I oughta ... (Moe )

[@billdivine9501]

👊

[@donscott6431]

Beef knuckle is used in Mexican restaurants, too. I used them at a previous kitchen job. Pro: very lean and flavorful. Con: in its whole form, a lot of sinew/silver-skin hence longer prep time

[@SeanHH1986]

one of the two parts of the knuckle after you seam it out is absolutely amazing for thin slicing beef cutlets from and also unbelievable as a roast (they called the round half "the baseball" when i was an apprentice, but that was the tougher half)

[@elbischoff]

Pro tip: When preparing homemade cheesesteaks, put the package of sliced beef in the freezer for about a half hour and chop it on a cutting board (to your desired shred size) before adding to the hot pan/griddle with olive oil. I've cooked thousands of steaks on a flat-top grill and this gets you the closest to a store bought taste.

[@detexrayr]

I just have to add my opinion because I lived in Philly for years and ate a steak sandwich several times a week, and BY FAR (and without question) the best beef is always (without debate) thinly sliced ribeye. My all time favorite was Rocky’s King of Steaks ( which has been closed for at least a decade,) but when you would go in early in the day they would have a partially frozen ribeye on the slicer. I will enjoy your recipes but will always consider the ultimate steak sandwich as an Amoroso Roll, ribeye, onions, and provolone!!!

[@Camie.in.Philly]

And don't forget you can't over cook the meat because it will become tough.

[@thewoodenshutter1708]

Yes! Amoroso's all the way!

[@stackz91595]

Provolone is not good for a cheesesteak..American cheese (cooper sharp if possible

[@MattPSU02]

This

[@miked1639]

Chipped ribeye and amarosos roll. Philly was always a little thicker than Delaware’s steaks in my opinion but the roll is half the battle. Chewy can hold the grease withought getting soggy. Anything else is subpar

[@thomasjohansen1631]

I'm gonna echo what others have been saying. I've been loving your content and I love your semi-scientific approach to cooking while at the same time, making it very approachable and showing various options. For example going to an Asian grocer and getting thinly sliced meat is not something I am able to do over here in Norway, but I do have a mandolin. It looks like you're on a steady climb, so just keep doing what you're doing and don't fall for the temptation of becoming the next "cooking entertainer" like Joshua Weissman, if you're gonna follow in anyone's footsteps I'd much rather see you do that with Kenji Lopez-Alt, which I have a feeling you already look to for inspiration, like many of us. Keep going, and I've been enjoying your newsletter!

[@CharlieAndersonCooking]

Hey Thomas, I'm glad to hear that! My goal is to come up with methods that anyone can follow so I'm glad that I've been able to accomplish that. I appreciate the support, and I'm glad you like the content!

[@shep1634]

Joshua wiseman is a hack do not speak

[@tkamm]

He and Ethan Cheblowski love the science side of cooking.

[@negative6442]

@@tkamm Cheblowski is great

[@ratpH1nk]

Agree! Like the content. Not your fault, but the ribeye was still too thick. The reason why the shops in Philly cut it like they do is the ribeye is shaved.

[@fattdamon5342]

I've been on this similar journey and about two weeks ago I did exactly what you did, went to my local Asian grocery and got pre sliced hot pot meat. I was surprised how spot on it was to the real thing in Philly. Good tip for sure!

[@stevenino3035]

I worked at a butcher shop in the philly area and worked the grill/deli counter. we would use frozen knuckle that the butchers would prep and then freeze and have us slice it into thin slices. If you slice a great cut of ribeye the same exact way, you get a more flavorful cut but it is slightly fattier

[@foofghtr]

I’m from West Philly, all the shops in my neighborhood use Top of the Round and the pizza maker usually the most experienced employee, butchers the meat and slices it. Jim’s steaks cooks their meat using lard not oil, so there’s the difference why Jim’s gets one of the best steaks.

[@broken_clock_right_twice]

@@foofghtr my manager says the correct way is to use top round - I am so against that cuz it's way too lean. She also just cuts tiny meat chunks and not thin slices... I've always used ribeye or sirloin tip... Only cuz I had extra and didn't need anymore ground beef or roasts I used bottom round that had a nice marble to it. She reduced my shit and put it in bargain bin - fucking cunt!

[@SuperCookieGaming_]

in philly you can get cheesesteak meat at any grocery store

[@JohnLaco]

Dude, you have me hook line and sinker. I get SO pumped every time I see a new video from you.

[@dantundis]

I used to work at cappriotis in vegas and they used semi frozen sirloin that we sliced on a meat slicer super thin. We would put a little bit of oil on a flatgrill and sear it. meanwhile we would use two long spatulas to pull and cut at same the same time, a little tricky! I loved it when you fry the meat with some hot pickled cherry peppers and a little bit of onion. Best cheese steak on the west coast for sure!

[@sudoDNN]

Yeahhh! I was just thinking yesterday "Man, I can't wait for Charlie's new video." I actually re-watched the previous video on the breads like I was waiting for a new episode in a series lol! Good job Charlie!

[@CharlieAndersonCooking]

Haha I appreciate it, I'm glad you like the videos!

[@PoeLemic]

Charlie ... This was a really great episode. I am so glad that you are researching this and figuring all of this out for the rest of us. I hope my suggestions (about shaved steak) helped. Also, I might do Patreon again, and you'd be one of the people I'd donate too. But, we're just trying to make it through this time, as income is a down, which it wasn't in the past.

[@Maplecook]

AMAZING job as always my dude! So happy I've been a fan of yours since the very beginning!

[@Rush-ld2qr]

You have a great channel Charlie! Really enjoy your cooking, techniques, and recipes! Thank you! Keep up the great work! 🇺🇸🥩

[@gregorytomasulo4313]

I watch a lot of You Tube cooking shows and yours is one of my favorites! After 1 video, I knew I had to subscribe. I would LOVE to see you bring this series/multiple recipe approach to making a lasagna.

[@nancyj795]

I love your dedication to my favorite sandwich. Following the Angelo's model was a good choice!

[@HRHBoof]

Charlie, I love how you pay attention to every single detail possible, and how you explain everything and the whys and why nota. Youre such a weakth of great information. Thank you for ALL of your hard work, because I know for a fact that you spend HOURS on you reviews and videos.

[@JG-yk6ny]

appreciate all your hard work

[@argonaut31]

Ribeye is what is used my most of the cheesesteak place in Philly. I have myself used filet tips since the butchers dont have much use for it and make for a very tender saaangwhich if cooked correctly.

[@RaviPatel-wi7xk]

Dude I love your channel! Keep up the great work!

[@CharlieAndersonCooking]

I appreciate it, thanks for watching!

[@Emperorerror]

I love that you actually show your process

[@georgepapp3913]

I love this series. Keep it up.

[@cod4148]

I love how this guy is just shopping local and not telling me to get some sort of advertized butcher delivery

[@EricZhangMusic]

So much appreciation for your channel - seeing you safely gloved up for the mandoline slicer was a nice bonus! Makes total sense but I never thought about it before, will definitely use that trick for cheese steak and japanese gyudon in the future

[@jasonhenninger8220]

Interesting comparisons. The issue with the thin cuts from the butcher may be a terminology difference. You might get better results if you tell them you want shaved beef instead of thin cuts.

[@N20Joe]

My wife and I get shaved steak for cheesesteaks and it's extremely thin

[@mattgraves3709]

So I subbed up after watching your bread video. And man, I fell in love with the cast iron skillet about a year ago and I've been using that for everything. I've been using that for my cheese steak meat but that carbon steel griddle man. I got to have one of those. That thing looks fantastic

[@tkamm]

I’ve found the sear you get at home that you don’t get at a good cheesesteak joint actually takes away from the authenticity of what I’ve grown to love so much about a good sandwich. Just my $.02

[@timtimtimmay4654]

I can see milanesa cut working well, too, especially if you flatten it between two sheets of plastic wrap to further tenderize and flatten it. I use the same cut to do beef jerky.

[@BcBaxley]

Yeah freezing before slicing isn't necessary its just easier / cleaner to manage when frozen. Slicing fatty things like bacon can gum up the slicer real fast , so you have to stop and clean. Portioning, and then keeping fatty meats frozen is also ideal. Korean BBQ, hot pot etc... A nice touch was a Chicago style restaurant I use to work at where we would cook the meat, then set it aside, cook the onion, bell peppers in the meat fat, and then quick deglaze with Worcestershire sauce... throw back in the meat...Cheese it up... bread it up, and top it off with giardiniera 🤤But yeah frozen with a mandoline slicer is ideal at home🍻

[@stephenarmstrong1681]

Great video and channel really glad I stumbled on this

[@jakesmith2515]

My go to method is to use semi frozen ribeye, which I slice paper thin using a deli slicer. I cook my beef on LOW. I'm using a Blackstone, and as soon as the meat loses its red color, I incorporate my grilled onions and my cheese, and remove from the griddle. This gives me a nice, evenly blended, juicy, Philly style cheesesteak. My critique of your sandwiches is that the meat appears overcooked. For a cheesesteak, you don't want a crust on the meat. You want a nice, juicy sandwich.

[@Nurofaen]

Really liked this video. Been following you for a while and you've really started to let your personality shine through without losing the technical and analytical approach you take to your videos. Liked the editing, liked the 'bloopers' being kept it. Just great fun to watch, keep it up man!

[@dukebaloof2540]

This was one of the best cooking videos I've ever watched, love your style man!

[@throwaway3756]

You could always pound out the ticker slices to get uniform thickness. It can actually make it even more tender.

[@ianmcmanus955]

Just discovered this channel after a pizza research binge! I can tell you that the cut of meat you had truly was the "Bacon of beef" because that is Beef Belly! I shop at a local asian grocery often and when I was making cheesesteaks for the superbowl last year I had the exact same idea of using hot pot meat! I've since used that thinly sliced beef belly in all sorts of dishes (stir fry, gyudon, even tacos!)

[@MichaelKunz-mt2oo]

Nice. My wife and I have a tradition, 42 years now. The first deer of the season we always butcher ourselves. Before we begin, we make "philly cheesesteaks" from the tenderloins with all the fixins. Its so lean we wind up cooking butter so it doesn't just burn when it hits the grill. Peppers, fried onions, fresh rolls toasted on the grill, the works. And then the fun begins, cutting, grinding packaging.

[@echodude5483]

Really great point. The Asian grocery stores are awesome for getting thin pre sliced meat. Thanks for posting

[@klynchga]

Great Video!! I live in an area with a large Asian population and my local Costco has the paper-thin cuts of Ribeye at the best price available...it makes an awesome cheesesteak. My local HMart also has a good selection of sliced beef...but at slightly higher prices.

[@AlexJudkins]

Agree re Costco ... have been making my cheesesteaks with their pre-cut ribeye for years!

[@Treyorrrr]

As a former east coaster, I really appreciate this series as well as the pizza series. A suggestion, as bonus episode once you're done the cheesesteak series, maybe do a roast pork episode using your final roll recipe? Keep up the great work and your channel will go far!

[@CharlieAndersonCooking]

I think that's a great idea! I've already been using the rolls for a lot of different sandwiches during my testing, and I'm finding that it works well for pretty much any type of sandwich.

[@robertoreilly6660]

@@CharlieAndersonCooking Lobster roll should get some consideration, too.

[@kathybray7156]

Thanks for the tips❤

[@bigmountain7561]

I just go to D’Alessandro’s because I’ve been eating them since 1966!! And it’s nice that I grew up 2 blocks away and went to school with the kids

[@craigwillson5974]

Hey Charlie, I'm up here in the Great Granite State of New Hampshire. By the way, the Cheese Steak Sub Sandwich is hugely popular in pretty much all of the New England states. In any case, we use shaved steak that's typically frozen before it's shaved on a slicer... it makes a big difference in my opinion. Regarding the cheese, it has to be American Cheese, it melts the best! In fact, I recommend melting cheese with the shaved steak, but also put a couple slices in the roll as well... it's awesome!

[@brianstasney7553]

Followed your NY-Style Pizza series from start to finish; will be doing the same here. Great content! Also, the using the mandoline slicer, never thought of that. Think some of the cuts tested would have fared better had they been sliced more consistently thin / thinner? Given your previous methodology, eliminating that variable might be worth while. That is assuming you haven't already done so.

[@heffechapo9544]

The fact that you said jawns was hilarious good one!😂

[@richmann5746]

hi Charlie started watching you when the pizza series started you got me started on making pizza's now i ended up making a custom pizza oven to cook them in its wood fired. now you got me started on the philly cheesesteak thing/series here is some thing to try are you ready. i started using prime picanha/ all so called top sirloin cap or culotte it makes the best cheesesteak that you will ever have and you don't have to rip it to shreds when your cooking the meat is super tender to start with uncooked its the the most beef flavor of any beef there is if you do try the picanha for a cheesesteak sandwich one word of caution don't let guga know he will track you down keep up the super great work

[@CharlieAndersonCooking]

That's awesome! I hope to do something like that some day. I appreciate the tip, I'll keep an eye out for that.

[@NitroFrost]

Saw the Cleveland skyline and instant subbed. Love from Westpark

[@theoriginalchefboyoboy6025]

Part of the proper cheesesteak chopping method is to _chop and pull away from you_ - so you need 2 spatulas: one to hold the meat down, the other to chop and stretch/pull away from you...

[@vidafterdark]

I find when cutting up thin* cut meat scissors are a thing of beauty to neatly shred the meat. Perhaps even two pair of scissors one in each hand.

[@tommyboyd2674]

Charlie hit’em wit tha ‘Jawn’ 😂😂😂😂

[@vgiuliano22]

The trick to a perfect tender cheese steak is to slow and low cook the beef then chop.

[@copper4eva]

I'd be curious for another comparison with all the beef sliced from the mandolin. I'm curious if tougher cuts like brisket come out tender enough when sliced that thinly. I'm especially curious of brisket since that's the cheapest beef per pound I can get locally lol. Also, if it does come out nice and tender, then brisket is pretty versatile on how fatty you want it. Between the point and flat side you can have it either way.

[@CharlieAndersonCooking]

Yeah that would be interesting to see. I think it would turn out reasonably well when cut that thinly! I tried it with flank steak and it turned out great, but I haven't tried it with a leaner brisket.

[@swarrior216]

Oh man been waiting on this update. Going to try to make my own. BTW, are you from Cleveland? That skyline looked like Cleveland.

[@JoeKyser]

My first job was at a deli. We had huge skinny but long slabs of meat that was semi frozen. We would chip it down on the slicer and pack it into 1lb packs and sell them.

[@HFC786]

Not enough cheese and spice that’s what most places get wrong

[@j.need4qlife483]

When I was in the Air Force, having Cheese steaks sandwiches was often seek in my travels. I would find so many variations across the country and arguments what is a good cheese steak. I am not as fond of the "Wit" (soft cheese sauce) but prefer sliced cheese that melt onto the meat and onions. For me, I love smoked provolone cheese as it does not liquefied like ordinary provolone cheese. I also love plenty of onions, bell peppers, and mushrooms. A bonus I was showed is add Worcestershire sauce as soon as the meat starts steaming to give it caramelized character to brings more flavor.

[@paulscanter5562]

Sirloin makes a really good cheesesteak. Had one like that in San Francisco once and was pleasantly surprised by how good it was.

[@takarahayashi4124]

im glad you found out that your local butcher would slice meat for you, supermarket chains would do it for you too. been doing it for years

[@johnweimer3249]

I find if you get a good sear on the pre-sliced meat on the flat top and then take it off to a chopping board. Chop it up with a couple cleaver’s, “Yan can cook” Asian style food processor, then toss it back on the flat top and continue on you get the best consistency.

[@CosmicDuskWolf]

If you are worried about cutting your hand on a mandolin, I do believe they make hand guards for them, or you can get a chain glove that they use in restaurants. They are pretty affordable from the prices I am looking at, they do range from 14.59, to well crazy expensive prices at 538.87. But they are a good investment if you are worried about cutting your hand. The chef I use to work with in 2015, suggested I use one that was in the kitchen. It was a good one and wasn't anywhere near as expensive as the ones for 538.87. It did it's job and that's what is important.

[@bawstonbredbeantownsfinest5249]

when i do them at home, I used frozen shaved steak and I cut it up further almost to the point of looking like ground beef. Its extra work but its how i do it. I also cook it drain it then add bell peppers, onions and mushrooms then with i layer American cheese, then the mixture then more cheese mixture like a lasagna in a serving container and when all the mixture is in i use a fork or what ever and stir it up. I have never had luck putting cheese in when it cooking cheese seems to get every were and burned onto the cooking surface. The way I do it cheese is melted evenly and gets on everything not just on the meat. Then serve it with cheese whiz on a sub roll or more often then not i do whole wheat tortilas.

[@lucyfuir6386]

for my steak and cheese egg rolls I use shaved steak from from the butcher case at Hannaford my stainless sautee pan, peppers onions white american cheese, salt n pepper w a dash of Adobo.

[@DJ_BROBOT]

yessir! Good to see another 216er on here...and bruh, you went to the best Asian market in the Land...outside Cam on the Eastside. Do ya thing! subbed!

[@chairmannow2297]

Thar's so awesome you use the Asian grocery sliced beef there too! I stumbled across the idea quite a few years back and so far have been really happy with the results. So far I haven't come across any Cheesesteaks down here in Aus that taste better from any takeaway joints, even places such as the so-called 'Cheesesteak Factory' which i've tried numerous times and given a thumbs down with their chunky non-authentic tasting meat.

[@lolee1234]

Kroger sells shaved beef. Perfect every time! Don't know what cut it is, but it reminds me of Philly. Thanks for the video.

[@lscales6131]

The frozen steak thing is used for home cooks. Butchers have meat slicers that can handle the softer steaks.

[@briand2614]

I live in Philly, but when I make it myself I use ribeye because I assumed that’s what the better Cheese Steak places used. I have a cheap slice so that I can get it thin enough. I’m curious though about the knuckle cut, never heard of it. We have plenty of Asian Grocery Stores here, so maybe I can find it. It might also be good for the Japanese hot pot Shabu Shabu. 👍

[@MrProy33]

Knuckle cut is slang. Most stores call it ball tip sirloin.

[@ninebreaker1840]

My friend and fellow cheesesteak fanatic... I finally settled on using Steak-umms. I will never look back. Give it a shot, you will thank me.

[@bobbygriz1920]

Hey Charlie, After all the comments on your last video called it out, I was really surprised you didn't go with Cooper Sharp American cheese. Have you been able to try/experiment with it yet? I still highly recommend it! (Not just for cheesesteaks but for EVERYTHING)

[@CharlieAndersonCooking]

I was using Cooper sharp here!

[@dingleberrymore9725]

And showing love for Stephen from Not Another Cooking Show. Respect.

[@DeLorean58]

So. Living in PA does have its benefits. Most of our local, regular, grocery stores tend to carry shaved beef (and sometimes even chicken). No trip to the Asian market for cheese steak meat needed, but some fried shallots to throw on top of your cheese steak, that's where it's at. And cheesewise, Sharp Provolone is the best.

[@purrloftruth]

curious to know if the results would be the same if you redid this test with the cuts of beef, only having sliced them all yourself on the mandolin to ensure even thickness between all the cuts

[@CharlieAndersonCooking]

Yeah I should have done another test on camera but in my off-camera testing, I found that I still prefer the leaner cuts regardless of how they're cut. I think that fattier cuts like ribeye make for too heavy of a sandwich, but that also largely comes down to personal preference. Ultimately, I think any cut of beef that makes a good steak would also make for a good cheesesteak, as long as it's cut properly!

[@ss4vegeta1]

I love this guy’s deep dives. Esp when you know he is going to buy something if he mentions it.

[@beltex63]

You want thinly sliced ribeye meat for a Philly. You can also use a little teriyaki sauce at the end for additional flavor.

[@richardsteinbergmakingknives]

Really good channel Charlie!!! Well done...

[@mostcorrectest9164]

Great video Charlie, I’ve been loving your stuff since I found your channel through the chicken and rice video! Also jarring to watch someone put on the shoes I’ve been wearing daily for nearly 2 years now lmao. Nike waffle supremacy

[@CharlieAndersonCooking]

Haha they're great shoes!

[@rickdavis2235]

I've had Philly cheesesteaks at both Pat's and Geno's in Philly and they both used thinly sliced ribeye. The meat, onions and peppers all done on the gril and they use Cheez-Wiz for the cheese, and they'll ask you how you like your steak, Wiz or Wizout.

[@mg-ew2xf]

You got a pepper steak not a cheesesteak if it had peppers on it. And wit or witout is onions not the cheese. Next time try going to a real place instead o fthe tourist traps

[@Synetik]

That mandolin cutting scene was scarier than any horror flick I've seen in a while.

[@KAR1492]

Really cool video. I will say, the reason places in Philly don't sear the steak is to keep it from being too dry. Using ribeye and cooking it at a lower temp is incredible, the fat renders out without it becoming dry and crisp. I don't think crust is ideal on the steak for a Philly cheese steak.

[@Rokegle135]

omg first youtuber to actually use dark mode

[@wngimageanddesign9546]

Carne Picada is a good candidate for cheese steak. Available in Mexican and Spanish markets. Sliced flank steak is also good. Chinese like to use it mostly for beef stir fry dishes. A small consumer deli slicer will get really good thin slices. Semi-frozen beef slices easiest. By hand....They make a fine tooth serrated knife for this, the edge looks like a wood worker's saw. I have one, it's made in Japan.

[@Shiprekjim]

You;'ll likely never see this comment but I have been using Deli meat for my home cheesesteaks. Specifically a type called London Broil. This meat is fully cooked but comes still red, and because you get it from the deli you can have them cut it to whatever thickness you desire. It cooks up super fast and I also shred it on the flat top and cook it on the first "side" for only a minute before I flip and add cheese. I am pretty sure it's not the best cheesesteak ever but it is darn good and comes together in less then 10 minutes.

[@mcrane2653]

Costco sliced rib eye is amazing if you chop it on the flat top.

[@michaelb.42112]

Asian grocery stores are like a toy store to me. I'm like a kid, so happy !

[@tsgorman]

04:07. Nice work my friend. Those Jawns you can buy from those Jawns are so good. Yo, pass me that Jawn to put on my Jawn. My people will understand.

[@Mrk3lly]

That jawn look good 💯

[@markiangooley]

Walmart and Aldi around here sell packaged thin-sliced beef aimed I think at Mexican customers. I haven’t tried it yet.

[@jasonpakkala9015]

I've used pre-cut packs of ribeye from the Asian market. Perfect for cheesesteaks.

[@MyNewChoices]

Greetings. I have never met you before and found your cheese steak method interesting. I do not consider myself a cook by any stretch of the imagination. But I do like to eat and from time to time I like to experiment. Although I rarely will order a cheesecake unless I'm back home in Delaware and get a Philadelphia cheesesteak. I will try your method. We have Asian grocery stores all over the place here in South Florida and I am sure I can find that sliced knuckle to which you referred. Peace and blessings. And happy cooking.

[@sg1770]

Ribeye is what the best cheesesteaks in Philadelphia are made with. The roll is equally important.

[@kylefarrell8214]

great work

[@kevinkev1530]

Jawn 😂👍🏾👍🏾glad your inspired by philly, nice show

[@ronc4146]

* Not sure, but I think I see you wearing a cut resistant glove beneath the blue latex glove. For those not aware of this, PLEASE: use thick, cut-resistant gloves on the mandolin. These are usually made from Kevlar, an Aramid fabric or some other material used to make bulletproof vests. Also, try using a spiked "grabber" (usually called "mandolin safety holders" or "handguards"), usually made of plastic with an ergo style handle on top and small spikes on the bottom. This is held on to the top of the food being sliced to hold it down on the mandolin. The food ends up in between the spiked grabber and the mandolin, adding extra insurance for your fingers. *

[@mlt6322]

I used to work in a corned beef chain restaurant (out of business for 35 yrs now since the owner passed). Anyway, one of the key elements is not only cutting thin meat but also cutting across the grain for tender-nice. If you cut with the grain it tends to be chewy. I've quite often had to stop deli workers because they don't pay attention to how they slice meat (real meat not the lunch loaf stuff). They're usually in a hurry and just throw the meat on the slicer and let it run without paying attention or simply aren't trained properly. I recently asked for chipped meat and they asked what is that? I had to call an adult over to cut my meat for me. Most stores now don't have real butchers they just have kids trained to flip a switch, if you want real butchers your correct, go to an oriental market. Our local one is "H-Mart" here in the Eastern US around MD & PA.

[@chrisberry9016]

LOL, at my Publix grocer down the road, they are now selling pre-thin-sliced ribeye for just this reason.

[@twoshady518]

use the safety guide on the mandolin unless you don't like your fingers. watching you slice with your hand sent a shiver up my spine

[@smartin5534]

Excellent video! What I found interesting, because I never really thought of it before, is that the best cheesesteaks I have ever had were never charred. The beef was soft and juicy and really became one with the cheese and bread. To me once the beef is charred you have crossed over from a cheesesteak to a steak sandwich. Especially with a more rustic roll instead of a something soft like a banh mi roll or fluffy french. Great video, great tips though! Love it!

[@XanderL]

For a dude with so much gear, I'm surprised you don't have one of those chainmail gloves to operate a mandolin with. (My experience with "Cut Resistant" gloves was "Not So Resistant," so I get passing on those.)

[@CharlieAndersonCooking]

Oh no I was using cut resistant gloves here. I’d never use a mandolin again without them. They’re cut resistant, not cut proof but they definitely help.

[@PoeLemic]

Yeah, I kindof grinned at Charlie. My wife did the same damn thing with one of the tips of her fingers. She got kindof SPOOKED about using a Mandalin after that, so we just buy it pre-sliced now. Or, she will do vegetables but she stops when it gets down to 1/3 -- like say of an onion. She says she wants her finger tips.

[@XanderL]

@@CharlieAndersonCooking Oh! The color threw me off, I thought they were surgical gloves 😂

[@CharlieAndersonCooking]

Haha yeah I had a rubber glove over it just so I didn't soak the cut resistant gloves with meat juices, but you can see the gray cut resistant glove sticking out underneath it.

[@dabulphilly]

Can’t lie bro this a good jawn 💪🏽

[@xslayer14]

I'm on a diet and I cant stop watching this damn channel. You`re killing me Charlie.....

[@dennis5263]

I used knuckle in my restaurant it's great.