Welcome back to Guga Foods everybody I want to thank audible for
sponsoring this video. Today we are rocking the Philly cheesesteak check it
out.
There's something about steak, melted cheese and bread that is just incredible
and the guys from Philadelphia knows how to do it best. Today I'm gonna show you a
twist on the old classic Philly cheesesteak and I hope you enjoy it, so
let's do it!
This cook is a hundred percent inspired by my trip that I took to Philadelphia.
That city is just awesome and the folks there with wonderful personality is just
great. I had an awesome opportunity to visit two of the classics, Pat's and
Geno's. Even though I think they are completely different from each other I
think they are both creating their own ways. I noticed that both of them use
ribeye, one is a little bit more chopped up than the other and for sure they're
not using high-grade steak. I can almost guarantee it is choice or select. Another
thing that I noticed on Pat's is that there was no seasoning the fact that
there was no salt and pepper was surprising to me. Now if they seasoned it
before putting on the grill that's something I was not able to see but let
me tell you something when I tasted both of them they were great.
However, they were completely different from each other this is one of those
things that are coming you giving it a try and you should try both to make your
decision on which one is best I could eat any one of them any day but now let
me show you my take on it.
Today I'll be using ribeye just like they are and
these are two beautiful choice steaks. Every ribeye specifically on the cap
section has a lot of connective tissue and silver skin. Some of the silver skin
is really hard and to make it a pleasant experience with our Philly cheesesteaks
I am going to be removing it. When I say I'm going to remove it I'm not gonna
remove anything else but that just grab a nice sharp filet knife and take it
out. Once I was done you can see there was a good amount of fat left over it's
pretty straightforward you just gotta scrape it to ensure that you're not
leaving any of the goodness behind. Once I was done the only things left were the
connective tissue and silver skin. The next step is to slice the steak I
definitely recommend you freezing the steak first. This steak is too soft and
hard to slice it thin, if it was slightly frozen it would be a lot easier and I
will show you that in a little bit. Now I notice that in Pat's the steaks are a lot
more minced than in Geno's so for the traditional Philly cheesesteak are we
going with Pat's style which is finely minced. Now we don't want to make burgers
if we run this through a grounder then it will just be burgers so I just like
to get a knife and chop it up fine. This knife works
okay but if you have a bigger one like this now we're talking. This knife is
awesome for hamburgers as well. Once I was done to my eyes it looks exactly
like Pat's it is not ground beef it is finely chopped ribeye. Now this method
is a lot easier with a partially frozen steak my knife just runs through it like
butter. This steak was on my freezer for only 45
minutes and it is enough time for you to slice them thin. Once I was done it
almost looked like I ran them through a slicer to finish it off I gave them a
rough chop and I was left with perfectly squared little steaks.
For The Onion's I'll be keeping the same way
they do it in Philadelphia just cut them in squares
and cook them until they are translucent. The only advice I would give you is that
you have to use white sweet onions from all the cheesesteak places I went to
that's the one they use. One of the most important things in Philadelphia
cheesesteak is the bread and they are using a French style bread it is not
crispy and it is not crunchy it's actually chewy. Note to replicate that as
much as I can I got this beautiful French brand and stored them in a bag to
remove the crunchiness. This resulted in a nice fluffy bread and when I take a
bite on it mmm its chewy and it takes me right back like if I was there. Since I'm
doing two versions of the sandwich I'm also gonna be using a bread that I think
it will be ideal for it and it is Angel's favorite bread this is called medianoche
bread and it is very similar to a brioche bun. It is soft buttery and
lightly sweet and a lot of places here in Miami use this kind of bread for
sandwich. This is cheese whiz and they offer this in every place I went to. I
never had it in a sandwich before yes it is processed cheese I know a lot of you
might not enjoy it, but they have been doing this for years and a lot of people
do. So for my traditional version I'm gonna be using this one it is pretty
straightforward you just gotta put it in a pan and heat it up slowly. For my
second version I'm gonna be using one of my favorite cheese this is provolone and
I think he goes wonderful with a Philly cheesesteak. Fat is also very important I
won't be using butter instead I'm using beef tallow which is beef fat. I'm gonna
be cooking in super high heat temperatures and butter would just burn. But
now that we have everything ready it is time to get cooking so let's do it!
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let's get right back to that Philly Cheesesteak!
Alright everybody we have our beautiful Philly cheesesteaks here. Are you ready
Angel? Yes I see you used the medianoche bread.
I want that one.I know that's Angel's favorite bread. I don't blame him like
explain it on the video it's kind of like a brioche bun it's fantas...enough
talking let's try it. Yeah its kind of like sweet its awesome lets go.
You are gonna go for that one first bro!
Oh yeah I would go for the other one that no one that you're grabbing but
something happened there huh. Let's talk about that later alright.
No let's talk about that right now. No Angel! Yes, yes check out
what this guy just decided to do while you're recording.
Yo. I couldn't do it, I couldn't wait, I couldn't wait.
Unbelievable yeah what really! I turn it around. See I turn it around, its ok.
It's all new again baby. Let's go!
Guys I'm sorry I was hungry yes I
took a little bit cuz I couldn't hold it. Alright cheers everybody let's give
this a try. You ready? It's supposed to be nice and messy Angel the way
it's supposed to be. Cheers buddy go for it.
Wow! Come on man. That's a good sandwich!
Man steak, cheese, onions, bread does it get any better than that? Yeah
What? Steakk cheese, medianoche bread. No onions!
very big reason why Philly cheesesteak
in Philadelphia is popular I'm not gonna say which one is better Pat's or Jim's all
of them are great everybody. I think you have to experience it to find out which
one you like best. I'm curious to find out how yours tastes dude.
Mmmmm! So Good
It is good? Oh its a mess though. Hold on let's try the other one. I want you to try the
other one you tell me which one is better. You ready?
All right cheers everybody second one.
I'm so sorry but I like this one more this medianoche bread is incredible!
Little sweetness yeah. And then the cheese itself the one that you used is just...
Yeah maybe provolone is a little bit better than Cheez Whiz because the other
one is just too salty you know that's why in Pat's for example I didn't see
them seasoning the stake at all they just put Cheez Whiz I don't think they
seasoned their steaks at all so even though I've seasoned this one here and
put Cheez Whiz at the same time this steak also got a little bit more Brown
parts more burnt so it has more caramelization on it look yeah like a
little crunch this one is just a much better overall steak for me. However the
traditional one still good too you agree? It's still good I'm not gonna lie, is still good.
But you like this one better.
But this one is built to my specifications.
To your likings. To my likings. Guys I hope you enjoyed this video if you do enjoyed this video make
sure you give it a thumbs up if you're not a subscriber be sure to subscribe
for future videos. Remember if you're interested in anything I use everything
is always in the description down below thank you so much for watching.
Audible thank you so much for sponsoring this video. Guys we'll see you on the
next one. Oh we gotta fly alright gotta fly what's fly
show me the fly Angel. I made it leave, hey yo hey relax. Look how good this works everybody, you
think I'm kidding watch this little piece it is gone baby it is gone! This is
amazing and I recommend it. We out bye bye. In
case you didn't know it shoots salt. So that's that's why he doesn't mind
shooting the food with it. It's table salt so you can actually shoot the steak
itself. Gone it just gonna taste a little bit more salty bro. Just gonna be salty.
We out everybody take care bye-bye.