Smoked Philly Cheesesteak | Chuds BBQ

My unique take on a Philadelphia Cheesesteak with a Texas style twist. Ribeye steaks dry-brined, tossed on the offset smoker, chilled, thinly sliced, then thrown on the griddle with onions and beef tallow. The homemade Cheez Whiz style cheese takes this sandwich over the top.

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hello what’s going on everybody welcome back to chad’s barbecue my name is bradley robinson and today i’m going to show you how i made this beautiful beefy cheesy philadelphia cheesesteak chud style coming up cheesesteaks everybody loves a good philly cheesesteak although to be fair i must admit i’ve never been to philadelphia nor have i ever had an authentic philly cheesesteak but if you’re telling me there’s a sandwich that consists of delicious juicy beef covered with yummy melty cheese with some sauteed onions on a beautiful bun you know i gotta give it a try so today we are making my version of the philly cheese steak the chutty cheese steak we’re gonna try and keep it pretty classic but throw in a few chutty twists along the way and it is going to be delicious oh wait i don’t need a knife right now traditionally a philly cheesesteak is made with some thin cut rib eye and that’s exactly what we’ve got here some beautiful nice thick cut usda prime rib eyes you’ll also see other cuts used like top round or chuck eye something like that and that’s something i’m definitely going to experiment with around the house because it seems like a shame to uh take a beautiful cut like this and slice it up real thin but if that’s how they do it in philly that’s how we’re gonna do it here and start things off we are gonna give these steaks a nice dry brine which essentially means just giving them a nice heavy coating of salt and letting them sit in the fridge uncovered on a rack such as this for several hours i go into more detail on dry browning in the direct heat chicken episode but this will accomplish a few different things first and foremost we’re going to flavor the meat all the way throughout which is going to work out really nicely seeing how we’re chopping this up we want every bite to be nice and flavorful it’s also going to help dry out the surface of the meat which is going to work really well for any way you’re cooking steak because it’s going to create a tacky surface which smoke can easily adhere to as well as create a much better surface for browning if you have the time this is definitely a step i recommend doing so into the fridge these go for the next few hours right it has been a few hours and these bad boys are looking nice and red salt is dissolved penetrated nicely so i think it’s time to throw them on the pit very nice now traditionally when i’m cooking a steak like this it’ll be on charcoal or a wood fire or in a pan with some butter and herbs but because we’re going to be cooking these on the flat top we’re not going to get too much additional extra flavor so to add some smoky flavor and a little bit of a texas vibe i’m going to toss these on the smoker for just a little bit i’m going to have this smoker running right around 225 keep them on there for half hour 45 minutes just to get some smoke on them i’m not trying to cook them through at all i’m going to pull them off probably around 110 115 degrees internal but adding that nice little smoke element to the philly cheesesteak is a really nice touch in my opinion on they go this is also where you could add some pepper or garlic or any barbecue rub you like but we’re going to keep it pretty traditional today as far as seasoning is concerned nice and toasty so about an hour in and these steaks are right around 100 810 degrees internal so i’m gonna pull them out and wrap them in plastic wrap where you’ll see a steak with no pepper on it weird but i’m gonna pop these and these are still completely rare if not raw on the inside and i’m going to wrap these up and what that’s going to do is help the smoke really adhere to the meat and then we’re going to pop these in the freezer which is going to help stop the cooking process kind of condense the smoke onto the meat get extra smoky as well as firm it up so we can slice it really thin for these philly cheese steaks smells good already into the freezer they go until they’re super cold so while we wait for these steaks to firm up let’s talk about the rest of the ingredients that we’re gonna need for our philly cheese steak starting with the bread typically it’s an italian hoagie style roll but uh these are some french rolls that i found at the local grocery store that should work out just fine they’re stored in a plastic bag so they’re pretty soft to begin with kind of crunchy on the outside but nice and soft and fluffy on the inside so what we’re going to do is pop these in some foil we’re going to give them a little bit of a spritz with some water just so they stay nice and hydrated and end up a little bit softer and then we’re going to wrap these up in foil and pop it on the pit just to keep warm next up an onion just a classic white onion right here simply just going to dice this up and you can make this as fine or as chunky as you like depending on how much onion flavor you want these are going to cook down so you don’t want to make them too small otherwise they’ll burn by the time the steak is done cooking a nice medium to large dice still maintain a little bit of crunch and structural integrity beautiful so we’ve talked about steak we’ve talked about bread we’ve got our onions diced so now let’s talk about cheese traditionally speaking there are two types you’re going to run into on a philly cheesesteak number one is good old-fashioned cheese whiz this stuff is kind of weird it’s basically a processed cheese product similar to american cheese but it’s a little thinner it’s got a little more liquid in it so it’s spreadable at room temperature and chilled kind of got some weird flavors to it it’s kind of got that fake cheese flavor but it honestly goes really well on a cheese steak and i think it’s a classic for a reason but if you’re not in the mood for cheeses you’ll also typically run into provolone cheese is option number two and i’m a fan of provolone cheese too i think it’s great on pretty much any sandwich but today we’re gonna take the best of both worlds and make our own cheese whiz out of provolone cheese so to start things off this is gonna be a very similar process to our american cheese that we made in the chud burger episode starts off with about a stick of butter that we’re just gonna melt down to our one stick of melted butter we are gonna add half of a teaspoon of sodium citrate this is kind of what makes processed cheese processed cheese it’s an emulsifier and salt and it’s basically just going to ensure that our oils and solids all stay cohesive instead of wanting to split carl’s having a birthday party over there they’re hitting a pinata and guess who didn’t get an invite and because cheese was has a bit of an acidity to it oddly enough i’m gonna throw in a little shot of hot sauce here gonna help with color as well as adding a little bit of tang now that everything’s kind of nicely melted together the sodium citrate has dissolved we’re gonna go in with about a cup and a half two cups of heavy cream and this is where that sodium citrate is really going to help as well helping that butter and cream all come together and make sure nothing splits on us it’s time to start chipping in our cheeses of choice which of course is going to be some provolone cheese just going to keep adding as much cheese as we want until it gets as thick as we want it to be i’m also going to throw in some colby cheese just for that orange cheese vibe add a little orange to the party and the main difference between this and the american cheese that we made in the other video is that we’re gonna have a much higher liquid content in this this is basically a really good queso as opposed to something that’ll firm up and seize up once it’s chilled because cheese was kind of invented as a spreadable cheese spread for the british french rabbit french dutch rabbit welsh rabbit and then you can also start throwing in some cheddar cheese powder this stuff is basically dehydrated cheddar cheese that’s also got some lactic acid and mainly it’s got some color to it they throw in some yellow and orange and red dyes and that’s what’s going to give you that bright vibrant color as well as that kind of fake cheese powder cheeto taste all right let’s throw in a little bit one final step to make sure that this cheese sauce homemade cheese whiz is as smooth and velvety as possible is to hit it with the old stick blender that’s looking really nice to me i think that’s to make really nice cheese sauce for our philly cheese steaks [Music] after a few hours in the freezer this steak is nice and firm a lot of places we’ll slice it this way so you got some really big sheets other places we’ll slice it this way some places will dice it really fine kind of like steak tartar for me i’m going to go with just some nice thin slices this way and i like the small pieces so you don’t have anything that’s going to pull out on you and get cheese all in your beard thin as possible this is another great meal prep situation too if you were to do this with some big steaks slice them all up back seal them keep them in the freezer did a little steakhum situation going on beautiful to this hot skillet first thing i’m going to throw down is some of this and this is some beef tallow this is the leftover beef tallow from the oxtail video so this has got some really nice beefy flavor as well as all that vegetable cone feet and it smells delicious already to that we’re gonna add a big old pile of onions now that these onions are nice and translucent we’re gonna go ahead and toss our meat on sing it john meat mountain you’re such a good singer so as this is cooking down this is another great opportunity to uh decide the texture of your beef if you want it really finely chopped you can go through and chop it up if you want long strips you can kind of leave it intact all the beef fat is rolling downhill giving me some extra flavor and i also got the cheese on here warming up oh god it smells so good we’re gonna go jim’s style on this cheesesteak and start out with some really nice cheese going in [Music] moment of truth a lot of people too will go through and scoop out a bunch of meat from the bread on the top slice here which i’m not really opposed to it’s getting more meat per bite and then of course you know what’s good if it’s dripping down your hands already [Music] and that’s what it’s all about folks a beautiful beefy cheese steak some nice soft bread gooey cheese nice and smoky nice and cheesy ah can’t go wrong john come get a bite of this thing [Music] see ya say cheese it’s delicious i don’t know what else to say you know i go as far to say this is a texadelphia all right y’all that is it that is my version of how to make a homemade philly cheese steak with a few texas style twists on there but if you enjoyed this video please like the video and subscribe to the channel if you give this recipe a try for yourself hit me up on instagram at chud’s bbq i’d love to see what y’all are cooking let me know in the comments below what you want to see me cook next head over to chudsbbq.com for all pit inquiries wait lists pricing and all that good stuff make sure to head over to the leroy and lewis patreon for more content from me and the whole gang of royal lewis and until the next time i see you please go cook something outside peace