Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium https://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: https://www.seriouseats.com/cheese-sauce-for-cheese-fries-and-nachos
HOAGIE RECIPE:
Click here for the Hoagie recipe & Italian Beef video: https://youtu.be/PNGtpfEahwI
(sry, the hoagie recipe wouldn’t fit in the description)
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#cheesesteak #phillycheesesteak #philadelphiacheesesteak
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41 Comments
Start building your ideal daily routine The first 100 people who click on the link will get 25% OFF Fabulous Premium https://thefab.co/brianlagerstrom
faz em formato asmr voz chata
With your meat slicer try putting your meat in the freazer for a few hours, it should firm it up and make easier to slice so you can do a thiner slice.
I have cut added sugar from my diet for a month now.
Week two was kind of tough, but now I feel great.
I have lost twenty pounds already, and I have lots more energy!
I can’t eat this in public; it induces vocalized explosive orgasms.
Why do you ruin these recipes with metric?
Have you ever made those by adding some Worcestershire sauce and if so, at what point did you add it and how much did you add?
Update: Since my original post and on two occasions I made my version of this cheese steak sandwich, one with Worcestershire sauce and the other by sprinkling on some MSG and stirring well after the meat was done cooking. You don't need too much of it to up the flavor. I like the MSG version better because MSG also goes well with onions and cheese.
Roll is wrong, where the fuck are the ends? You cut them off? Why? (its even worst if you bought them that way). Anyways, not entirely tooo bad for a tourist. That cheessauce needs work, no evap milk – use buttermilk, wtf are you corn starch for? – cut it out, use cream cheese & most importantly 1-2 tablespoons of beer (german beers are better, but you want either a compliment flavor or a bland/weak for beer) & put it in a small 4in deep pot, low & slow makes perfect cheess sauce
Psshhh a real nigga aint fenna go to "bolyard's" to consult "your butcher" for some "40 day aged hand cut sirloin'" lol cmon bro we all aint youtube stars niggas cant afford no shit like that
My one and only time I was at the Philadelphia airport I went to Loves and got a ground beef with cheese wiz “Philly cheesesteak”. I was disappointed because it cost $15.
What no mushrooms
As someone from the Philly area, I want to thank you for NOT adding green peppers. Pet peeve of mine is see restaurants offer "authentic" Philly cheese steaks that has chopped green peppers in it. I have never nor anyone I know ever puts chopped green peppers in their cheese steaks, that said hot pepper or sweet peppers are acceptable. Love the channel by the way, made many of your recipes.
That 🧀Steak🥪 looks really good & delicious😋 & 💛 all your videos #BRIAN👍
I lov this
Where do I find the links to recipes please? Loving the recipes x
DEAR EVERYONE NOT FROM PHILLY (area):
if any cook or place says "Philly Cheesesteak", it's not
and if they call it "Cheesesteak SANDWICH" , then immediately put it down & leave
I do one with turkey by adding worstashire!
It's not a Philly Cheese without the CHEEZ WHIZ! Nice!!
Your cheese sauce was a revelation. It looks so smooth and creamy; most cheese sauces are kind of pasty. I wonder, can it be used for mac & cheese?
This isn’t true philly but you did alright you should’ve used more cheese and fine ground pepper is better than coarse but to each their own
As a provolone dude thanks for including it in the video.
I like your fathers attitude 🖕 do what i want
Aldis is selling that shaved beef at some locations at least I just grabbed some and I'm gonna give it a try
Well could try jery steak sandwiches 🥪 maybe put some pork roll on it
Years ago I dated a girl from Philly her dad asked if I ever had a Philly cheese steak said I heard of it. We went to a little place on a corner in Philly he came back I unrolled a sub looking thing With cheese falling out of the meat.it was grate like it melted in your mouth. Had one up here in northern PA well none for Philly cheese steak it was terrible
Ohhhh my gosh!!!
You should make the philly italian pork sandwiches from DiNic's.
How could I do this using chicken?
Nope sorry, not Philly cheesesteak. To be such it must be fried in lots of olive oil and then Worcestershire sauce . That gives it the base flavor, the olive oil and the Worcestershire sauce and this prevents that meat from drying out.
Honestly it should also have green peppers in it as well as the onions.
Other then that, not bad
No shame for using american cheese but skip the kraft singles and go for a good american cheese from the deli counter. It'll taste a lot better but still have that nice melty consistency
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! 🤌
Watchu want? Whiz or Whizout?
So much better than a lot of pathetic restaurants (cough, Arby's, cough) that aren't even remotely close to a Philly Cheesesteak.
If you can find Amoroso or Liscio hoagie rolls, those are the rolls that you want.
First round seemed like a nice 5 dollar sandwich…it looked decent, like from wawa. The second 2 seemed like a half cheesesteak you could get from a decent quality place. Your rolls seemed pretty good as well. Also it seemed more satisfying than a pats or Gino’s steaks. I live a few blocks away from both and avoid them both lol. More of a john’s or Jim’s fan…shanks is also pretty good.
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.
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.
Brian is just a less fancy Joshua
As a Brit I would love to understand the whole cheese situation in the US, because you've got no laws protecting the variations and their names, so that 'cheddar' you used obviously isn't proper cheddar from the place called Cheddar, but it doesn't even look like cheddar, like it's not even pretending to be cheddar, it looks more like Red Leicester, like its so orange and moist looking, it just sucks that cheeses in the US have all these different names but they don't ever seem to mean anything, so a European trying to cook any cheese-based recipe from a US YouTuber doesn't quite work, the cheese doesn't translate, very frustrating
Cooking and Comedy!😂😂😂
You left out the mayo in the first one, otherwise you made it EXACTLY how I would have. Your thought process is just right.
Brian, love you and your recipes bro. FYI, there are actually philly cheese steak rolls; something in the recipe is unique. I worked in food service sales (rhymes with myxco) for many years and this bakery shipped them to our distribution center weekly (frozen/par-baked).
😮