Philly Cheesesteak juicier than Gordon’s f*ing steak sando

Not even @gordonramsay’s steak sandwich is safe from #CursedKitchen 💀 full episodes on YouTube.

The best f***ing Philly Cheesesteak recipe:
Ingredients
1 lb Ribeye steak, trimmed and thinly sliced*
1/2 tsp Sea salt, or to taste
1/2 tsp Black pepper, or to taste
1 sweet onion, (large), diced
2 slices provolone cheese
2 slices cheddar
2 slices mozzarella
4 Hoagie Rolls, sliced 3/4 through
2 Tbsp unsalted butter, softened
1 garlic clove, pressed
2-4 Tbsp mayonnaise, or to taste

Instructions
Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie roll. Toast the buns on a large skillet, flat cooktop or griddle on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.

Increase to high heat and add 1 Tbsp oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
Divide into 4 even portions and top each with 2 slices of cheese and turn off the heat so the cheese will melt without overcooking the meat.
Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

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Cursed Kitchen
Welcome to Cursed Kitchen, your hub for the internet’s craziest food fails turned into fabulous fixes anyone would love to eat.

Host bio:
Michelin-starred Chef Brendan Collins followed his culinary calling at 15, leaving school for training in France before making a mark at prestigious London spots like Le Gavroche. His journey led him to Los Angeles, where he earned acclaim at Melisse before crafting his style in Orange County and Santa Monica. Now, as Executive Chef at Culver City’s Waterloo & City, Collins blends French techniques and California ingredients, creating a comforting yet vibrant English pub experience.

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I’m Brennan Collins this is Kur kitchen and I’m showing Gordon Ramsey how to not up a steak sandwich let’s make a steak sandwich oh let’s make a steak sandwich I got huge respect for Gordon Ramsey however even the best up sometimes and no one is safe from

Me you didn’t get a nice caramelization on that steak there a lot of liquid going into those onions mayonnaise Wasabi I know this is your new Tik Tok Gordon but you should stick to your day job there is no Michelin star in that sandwich they are huge chunks of

Steak that’s going to be like chewing on a pool ball that steak’s a little bit rare I’d just like to know how you’re supposed to actually fuing eat that thing I know Gord Ramsey’s got a big map I don’t think he’d be able to get his chops around that now after watching

That disaster let’s go make a real steak sandwich you got it the Philly cheese steak not that scotchy looking dodgy thing you made basically a Philly cheese steak AK it all revolves around the quality of the bread it has to be nice and chewy on the outside not too crusty but chewy

With a little crust and super soft in the middle we love to call these things Bloomers in England in Philadelphia they just call it a roll delicious this one comes from a bakery just up the street then what we have is some really thinly sliced ribey nice fat content uh you

Don’t want it too close to the Chuck end because then it’s going to have too much fat then when you add the cheese it’s going to be a little bit too on the fatty end I know in Philadelphia the cheese that they use is either cheese whiz valva or or American cheese we

Ain’t about without we’re going to use real cheese so we have cheddar provolone and a little bit of mozzarella I know I’m going to get for this from people in Philadelphia it was a Philadelphia guy who told me this he also told me that green peppers don’t

Belong in a Philly cheese steak which I was shocked about I thought they did belong in there he tells me that a classic Philly cheese steak pepper is a long hot one beautiful thing I like about cooking traditional dishes from places is I love your comments so please give them to

Me nice onion make sure you’re peeling it down I like to peel mine down past the yellow this yellow doesn’t really break down so you want to get rid of that it can end up being like a little bit chewy root behind you nice diced onion I’m also going to

Chop the steak classically and in Philadelphia it would get chopped right there on the griddle uh but this is a great product and uh we don’t want to overcook it so I’m just going to give it a quick chop nothing too crazy just like that this going to be a

Hell of a fing cheese steak with all this meat all right let’s go to The Griddle little oil get our onions on nice heat on this griddle a little bit more oil I wish you could smell this it smells so good little salt you need to caramelize your onions so make sure you

Give them enough time don’t rush this part your taking out the liquid and you’re taking out the acids and then the natural sugars that are in the onions are starting to caramelize that’s why they turn sweet so it’s just it’s basically just all its natural sugars so

The longer the longer and slower that you do it the more sweet your onions are going to be you also really want to make sure that you get rid of the acids cuz that is what gives you that kind of oniony flavor the bad breath onion bad breath

It’s also what makes your eyes uh water when you’re cut cutting them if you have a griddle like this obviously what you want to do is you want to make sure that the back part of The Griddle is a little bit cooler than the front part of The

Griddle for when you’re doing the steak you can also manipulate it so I turned mine down but I’m going to turn it up just a little bit now just to make sure that I’ve got a nice heat for my meat just a little bit more

Oil and the way that you do it is you chop it like this add a little bit of salt and if you can see those really nice caramelization so now what we do is we’re going to add the onions to the steak and this is the

Part where you got to move fast so we add them in cuz we’re going to add the cheese and what we want to do is we want to sort of make it the same shape as our bread and we’re going to add the provolone I like to use a lot a lot more

Provolone the mozzarella and the sharp cheddar just to give us that little bit of acidity and at this point it’s fast just want that cheese to melt you don’t want to caramelize the cheese you want to get it all the way through make sure it’s melted last little bit of salt some

Pepper and when we’re going to take our roll cut bring it over allow it to take on board some of the steam so it warms the bread through and then we’re going to use this as a scoop and that is a Philly fuing cheese steak if you so choose you can put

Ketchup on it so let’s get some ketchup that looks good I’m Brenan Collins this is kurur Kitchen this is a damn good steak sandwich far better than yours [Applause] Gordon [Applause] He