- I know, and then I said, I make internet videos
for a living,
and he didn't talk to me after that (screams).
(bright music)
Hello, ladies and gentlemen.
Boy have we got a video for you today.
You are probably wondering in fact,
I think out of your top three thoughts in your mind,
this was probably it this year.
You weren't worried about yourself you were thinking,
what has got Barry through lockdown 2020?
And boy, have I got a recipe to share.
This is genuinely what we've been eating,
probably once a week with the family.
Just bungle it all in together.
You can mix it up so much,
but this is my favourite version of it.
This is the Quadruple Cheese Steak Slider (scoffs).
And you can adapt it.
You can make it vegetarian.
You can put pepperoni pizza and we did one of those Chloe.
You can do a Hawaiian vibe.
You can do a lasagna vibe (sighs),
It's so cool.
And the simplicity is wonderful
and it has genuinely, got me through 2020,
apart from taking the dogs for extended walks for fresh air.
That has...it's been a weird year, hasn't it?
This recipe, quadruple cheese,
cheese steak with peppers and onions as well.
It's my favourite thing.
I hope you try this.
All right, folks.
So we are gonna learn, very quickly, about slider theory.
Now, as a Bristolian myself,
slider is a nickname for a slide.
You know, a kind of playground swings, slow.
Going down the (indistinct).
That's what we say.
I escaped Bristol a little bit.
I'm slightly South, but not slightly posher now.
But there we are, a bit Bristolian for you.
Slider.
Going on the slider.
All right, so this is the slider theory.
There's basically four key stages to it
I didn't know how to visualise it.
But the most important thing actually,
is the first bit, is these buns okay?
You want a baking dish and some buns.
These are burger, perhaps, if you can get them seed topped
or you can just top them yourself.
Fantastic, okay?
Make sure they fit snugly into a baking dish.
I've spent many a time a supermarket this year,
like analysing my baking dish versus
the ratio of the buns.
Or, of course, you can make your own.
The next is the cheese.
You can do this with just one cheese if you wish.
But the more you add to it, as I'll show you, (groans)
it just adds so much depth and dimensions and potential.
And of course, there's sort of vegan options
and stuff like that as well.
Then you've got the meat, which obviously I would say,
if you're a vegetarian or vegan,
you can just omit that for loads more.
You pad it out with like,
mushrooms and aubergines and that kind of stuff.
But we're going for cheese steak, we need steak.
And we've got a frozen steak,
which we're going to grate to make it easier,
rather than thinly slicing it.
I'll show you that.
And the last thing of all,
is a sauce that you put on top.
That is optional, but we drunch it.
We don't drench, no, in slider theory,
(marker scribbling)
we drunch (laughs), did we just make a new word?
Is that a t-shirt.
Drunch, but anyhow, that is slider theory.
I'm still homeschooling Phoebe.
Did you take that in?
- Yeah.
- Great.
And the pugs have been loving slider theory.
We just like talk about it every night.
It's brilliant.
What are you doing there?
- I'm getting my sponge.
- Oh yeah, thanks.
Thanks for letting me borrow your whiteboard.
- You're welcome.
- You use a whiteboard for your homework?
That's amazing.
Back in my day, we just used for (indistinct).
So let's just get these out (groans).
And you can actually get like a 12 pack of rolls.
It can still be the same size dish,
but if you're serving it for a party or something like that,
we found that six for us,
like it's one for adult and they've got some leftovers.
But you can get these like mini ones.
I think they call them Hawaiian rolls or something.
Just like really small ones.
And they're cram in there as well (groans).
Can you tell I'm excited today?
(plastic rustling)
Now you can, when they're joined together like this,
if you want, you can be a bit adventurous,
especially if you've got a left-handed bread knife,
and cut through evenly,
because we need the bottom and the tops, okay?
The bottoms are going in first.
And the cool thing is they might look segregated
but the actual cheese will bring it back together.
So we'll put the basis in right now.
Make sure they are still segregated though,
because when you try and take one out,
you'll end up putting loads out
but the actual filling, we'll glue it together.
It's amazing.
So for the time being put that to one side.
They are going to get coated in a minute
and these are going to get drenched
in our buttery topping (groans).
All right, it's time to work on the filling.
The Barry's Veggie Prep Kit is going to come in handy here.
I've got myself an onion that has been quartered already
and I'm just going to go.
(kit crushes)
Oh my I've got too many onions
but we're going to fry them up,
caramelise them with, a green pepper.
Also known as a capsicum, I think.
(kit crushes)
Ow (indistinct).
Two frozen sirloin steaks there.
We don't have provolone cheese.
It's not easy to get it here
for that authentic cheese steak vibe.
So that's why I mixed it up.
I just make this as I said for the family every now and then
with different types of cheese as well.
So we've got cheddar, Parmesan, mozzarella and cream cheese.
So it does make up for it.
But this next step is gonna be great.
Just trust me.
I've never done it instantly out of the freezer.
This is cheese just come out.
You're going to grate it.
(grater scrapping)
Yeah, it might need to come down to like
room temperature for like a minute.
But, I don't know if you can see that,
you get these tiny, tiny little pieces of steak.
And that is what I'm going to be doing.
I'm going to be grating steak (groans).
It's so cold!
For a little while, I'll be grating steak.
- In case you're wondering, my dad is grating steak.
(grater scraping)
It does get easier folks,
as it thaws like this, as you see there,
but, of course, you could just thinly slice it
or if you're using chicken, for example,
you can just pull that apart.
If you just boil a chicken breast
and just shred it, like a pulled chicken vibe, really nice.
(fingers tapping)
There we go ,great.
All right then folks, medium flame.
Some oil, in goes the steak.
It's like dust, it's like meat dust.
Pepper, and this is some salt that I brag about
that a lot of you guys go get, it's smoked salt.
There's loads of different varieties available now.
There's like different flavours,
like a lemon and lime salt, insane.
So yeah.
(food sizzling)
Unnecessary (indistinct) Phoebe.
I'm nearly burning the meat (laughs).
Just like, just to meet the tripod for that one shot.
Let's just stir that through.
We'll get it brown first of all.
(upbeat music)
All right, there we go.
That's pretty much there, but we're going to push in
the onions and the peppers as well.
I'm not going to use all of these actually.
(upbeat music)
Amazing, so we're going to caramelise those onions,
blister the peppers.
Keep it stirring, whatever you do, all right?
Enjoy it, embrace it.
All right.
We are done.
This is smelling so good.
Can you see the charredness on there?
Caramelization is free flavour.
We're plucking flavour out of the air.
That's what we're doing.
Do it, it's worth it, all right?
I might be a little bit strange like that.
But when I go to barbecue, my friend burns a sausage
or when I have toast that's slightly too charred,
I'm like no scrape that off, it's good.
That char is flavour (growls).
Anyhow, you've heard of the three stages,
here's the four cheeses.
We've got some mozzarella we're going to tear off.
We've got some flavoured cream cheese.
This is a garlic one.
Just a bit more flavour, some Parmesan and some cheese.
You're wondering why these are grated already.
Well, there's already meat on my cheese grater,
and we do tend to just generally buy pre-grated cheese.
That's just what we do, we're crazy.
We live on the edge.
We're going to start with a little dollop
of the cream cheese on each one, okay?
A little disc, a little island.
(spoons scraping)
Spread it around a little bit.
But as it warms it all, it will find its way.
Oh yeah!
We've got some Parmesan here going down.
But this is also going on top of the buns as well in a bit.
All right, some of the standard grated cheddar
and Red Leicester cheese on there like that.
And now that charred steak, onions, peppers,
caramelised on there.
Be rough with it.
It doesn't matter, but we're not done yet.
That's amazing!
This is a disc CD old school.
I once spent loads of money on a MiniDisc player.
My first job I got a saved up for it.
And then within about six months, MiniDisc were like,
no MP3s, is it?
Yeah, I didn't time that right (laughs).
We're not done yet.
More cheese on top to cloak it, okay?
And also to give a slightly,
flat edge for our lid when it goes on.
And as weird as it seems,
it's all right for it to be like that.
'Cause as it melts, it will grip the buns, okay?
You just kind of want them to stay roughly together (laughs)
(growls) yes.
All right, my oven is preheated, 'cause we're nearly there.
This is 100 grammes of melted butter.
This is optional, we don't always do this
but a shimmy of freshly chopped parsley.
Italian seasoning goes down really well as well.
So shimmy that this is a nice little tub
we got loads of flavour on top.
And because there's not enough cheese in it already,
(laughs) we're gonna reintroduce the Parmesan.
So about three teaspoons of that.
And we just bring this all together.
Oh my gosh, you (indistinct) folks,
you're not dreaming.
This is good.
(baking dish screeches)
We reintroduced the...wow that's close.
That'll do though.
And this might actually help cause we just get
that glossy butter covering on there (sighs).
We do bake it covered, first of all, though.
Just to make sure it all warms through.
Look how glossy that looks, very naughty.
All right and then folks, covered in foil, I'm baking
it for 20 minutes.
Then we will take the foil off
and bake it for about three or four (shouts).
Just as a little announcement.
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don't forget to smash that subscribe button
if you haven't already.
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Smash that subscribe guys.
Let's do it.
All right, baked it, nice, hot oven.
Foil off the last few minutes.
Let's get it out.
Yes, we've got the brown tops!
Oh my gosh!
Just trying to get it with a spatula.
Oh look.
I'm gonna try and get the thumbnail up.
(groans) Look at that.
Yeah baby.
All those flavours in there.
All those cheeses mingled together.
Nice toasted lids with that butter flavour too.
Yes, yes, I will eat some.
(laughs) Cheese pull.
- Cheese pull!
- (laughs) that is crazy.
I just love all that, don't you?
- I do.
- It's so good.
Four cheeses.
What is your favourite one we've done this year?
We've done a lot.
- They've all been really good.
- I quite liked the pulled chicken barbecue one.
That was much more than just cheddar cheese, pork,
chicken, and barbecue sauce.
- That was nice, yeah.
(bun crunches)
Heaven?
- Heaven.
So warming and so comforting!
There's just something, just stonking about it.
Like you don't need to go to town with cheeses
mix out with different breads as well.
Even just a standard slice of bread, but there is,
something to hold it together (groans).
It's like a flavour boat.
And you're on that boat and you're doing
Jack and Rose at the front of that again.
♪ My taste will go on ♪
(woman laughs)
- They're amazing.
- Never let go (groans).
That's just the fun part, isn't it?
- Cheese pull.
- If you do try this one folks,
send me a photo on social media and I'll share away.
Love to see it.
And we got through 2020, didn't we?
We're nearly there.
See you soon.
(finger pops)
♪ Check your level player ♪
♪ No matter what your style, the kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
(upbeat music)
(Barry screams)