- [Narrator] Welcome to Sorted.
We're a bunch of mates in London,
looking for exceptional things in the food world,
that will help make our
and your lives that little bit better.
Between stitching each other up and all the innuendos.
Now be warned, we have two chefs
but we give them limited airtime.
And we make sure all of our ideas
start with a suggestion from you.
♪ I'm gooey in the middle baby let me bake ♪
(funky dance music)
- It's fridge-cam time.
This is Jamie and I'm Ben.
- And it's the return of the ultimate battles.
And somehow we have found a way
to make them even more ultimate.
- [Announcer] Welcome to all new
Sorted ultimate cooking battles.
Three normals fight it out against each other
to impress two chefs and to win brownie points.
There's a league table, a horrific end of season forfeit
for the loser and in every new episode
a curve ball.
- And this week's theme is.
- A Philly.
- [Ben] Cheesesteak battle.
90 minutes start now.
- Now, Sorted have an online reputation of creating
the best, most authentic Philly Cheesesteaks
and I've got another one to add to that amazing list.
(laughs)
If you thought our one was on the money wait til you hear
about my roast beef and horse radish Philly Cheesesteak.
This is a massive beef roasting joint.
I've got a hour in the fridge to bring it up to temperature
so that it cooks evenly on top of a trivet made
from peeled veg.
- I think its fair to say that
after any good Philly Cheesesteak, you need to sit down.
Well, after mine you'll need to lie down for a day.
Mine is rich AF.
- It's gonna give you gout, what?
- (laughs) Not gonna give you gout.
First up, I need to get my onions on the go so I slice them
and then get them into a hot pan of oil and a pinch of salt,
reduce the heat then cook them for as long as possible.
I've got 90 minutes.
- You gonna cook them for the whole 90?
- Pretty much.
- Wow.
- An hour and a bit.
- How many minutes are in an hour, Barry?
- A few minutes to prep this.
- Few minutes to do this and then about an hour.
- South Korean flavors.
(guys laughing)
What I'm gonna make is a Korea Delphia Cheesesteak.
Bulgogi beef, kimchi, Gochujang.
It's gonna be incredible.
I have grated pear, ginger and garlic into a bowl.
I'm gonna add some soya sauce and some honey
and that's gonna become my marinade.
And whatever you do, don't forget the rice wine.
- This is Jamie's.
(upbeat rock music)
- This now goes into a fridge for thirty minutes
which gives me some time to pin slice my onion and pepper.
(alarm rings)
- Stop cooking.
- So in this new series, we're gonna add in a curve ball
into each battle.
I think it's about time for today's.
Today's curve ball is swapping ingredients.
Alphabetically, each of you must swap one ingredient
of yours for one ingredient of somebody else
and then you must use it.
- That's the alphabet is the letters
that we use to form words.
- [Barry] I don't need any rosemary.
- Okay.
- [Barry] So have some rosemary, sir.
- Lovely, what do you want of mine?
- Which Jamie now has to use.
- Chili flakes.
Let's go for a bit of spice.
(anxious violin music)
- Swap his bread rolls.
Just nick his bread rolls.
Or take his cheese.
He'll just have a traditional Philly steak.
- I do not need this herb.
(guys laugh)
What is better than having two Philly Cheesesteaks,
is having four Korea Delphia Cheesesteaks.
- I'm playing for the win so J, I would like to swap,
your onion for this onion.
- [Jamie] Smart move.
(guys laugh)
- This new rule sucks.
I'm gonna have to, the only thing I can do here is go
buy some more bread.
I can't leave my onions unattended.
- If I were in your position and think about this,
if he were to make his own bread now, like a flatbread
or something, I'd say you pretty much guaranteed a win
of three points.
- Yeah but I don't think a flatbread would
work well with this dish.
I'm going for taste.
I want something that tastes incredible.
I don't think a flatbread would work well with the.
- Why did you choose this recipe in the first place?
- Would you shut your little.
They make Phily Cheesesteaks next door?
- It's an Italian deli.
(upbeat funky music)
- I know that that was really mean.
- What are you talking about?
Do you wanna win this or not?
- There's a lovely Italian deli next door.
That sell a beautiful focaccia, so Italian twist
to a American-French recipe.
- Next up, let's talk butter.
I'm gonna make my butter better by actually mixing my butter
with Gochujang which is a Korean chili sauce.
I'll take that butter and then slice it on all four
of my submarine rolls which I'd have toasted underneath
a grill once they've been cut in half.
That is like butter but better.
- I'm gonna show you how to make an amazing cheese sauce.
Come over here.
To make an amazing cheese sauce you gotta create a bechamel.
A bechamel is essentially melted butter, flour
and then adding milk bit by bit, stirring it, you get
a really lovely thick, creamy white sauce.
We then add cheese into that.
Now, the way I'm taking this up a level is because
I'm gonna infuse that milk that goes in gradually
with some amazing flavors like onion and nutmeg and
bay leaves.
(upbeat rock music)
- Now you've got four lots of rolls,
do you have enough filling to put on the four rolls?
- If I do have an extra submarine roll left over.
- Just put it on the side and have it another time.
- Exactly.
Ow, oh!
(strong blowing)
- You burning my bread?
- I might've just set fire to it.
Good thing I've got some spares.
(guys laughing)
I don't wanna be that guy, but has anyone taken my daikon?
- Daikon.
- My daikon, my radish.
(playful sneaky music)
Cause I need to peel it and julienne it
and neither of you asked to swap it out.
- I had one in my hand earlier but I just can't remember
where I put it.
- Oh, man!
- I remember you having one and me having one
but I can't remember whether we had the same one
or whether we had one at different points in time.
- [Barry] Daikon's are everywhere nowadays.
- They are, they're everywhere.
They're like Philly Cheesesteaks.
- Found my daikon.
- Got it.
- [Jamie] I need to peel and julienne this.
(hand knocking) - [Barry] Steak!
- Oh no, Baz.
- [Jamie] That's pretty frozen.
- [Barry] About to start singing Let It Go.
- [Jamie] Idina Menzel's on her way over to look at it
so she can bring it back to life.
Ah, (beep) I left it long, didn't I?
- Oh!
(censor beep)
- [Barry] This is going so wrong.
I only lost, only a few casualties.
Oops.
- Next up I've gotta cook my beef.
For this I need a searingly, searingly hot pan, coconut oil,
I'm gonna drain the marinade from my beef,
dry it out as much as possible then put the beef
into the pan and just leave it.
Don't touch it, let it caramelize.
Then I'm gonna toss it and then gonna leave it again,
let it caramelize on that side.
Next up I'll add in my sliced onion, my spring onion
and my peppers along with 50 milliliters of my marinade
and my chili flakes.
Oh, no wait.
No chili flakes because I need to see them
somewhere in Barry's, whatever it is he's making now.
(high energy rock music)
- Now I'm gonna make a gravy.
So beef comes out with the onions
because I'm gonna use all of this for my actual Cheesesteak.
Then the trivet with all of the veg
goes on top of the hob which is heated up with a splash
of red wine that de-glazes the pan which basically means
it gets rid of all the scum that sticks to the bottom.
Then in with beef stock and I reduce that down and it takes
a lot longer than how long I've got right now.
- [Ben] 12 minutes!
- It takes 20.
Finish off my cheese sauce.
A quarter of a teaspoon of nutmeg and horse radish.
- We're just gonna let that all simmer down
for a little bit, shift it over to one side
of the pan, kimchi on top, provolone cheese on top,
let that all melt down and then slice it and put it
into a submarine roll with a spatula.
That's the plan anyway.
- My sub-rolls are halved and then put
under the grill to toast.
I have about seven minutes for this to reduce into gravy
and look at the state of it.
(intense music)
- Last two and a half minutes.
- It really could have down with more resting time
which is why you're getting all the blood,
however I don't have long.
- I've chopped my ciabatta in half, poked some rosemary in
and stuck it in the oven for five minutes to warm through.
Also some of my camembert in the oven to go all oozy,
now its time to construct.
Garlic butter onto the bread.
Steak into the pan with the onions,
the cheese on top, with some chili flakes
that I stole from Jamie and then back on top
of the buttered bread, take it out flip it over,
there's your sandwich.
It didn't work.
How long left?
There's not much sauce.
(dramatic music)
- [Ben] 30 seconds!
- I forgot my sesame seeds.
(victorious music)
- Well that was a battle.
- [Barry] Where are you gonna start?
- I'm gonna start with this one.
- Ready, cheers.
(guys laughing)
- Oh man, I'm happy.
Can we just clarify, right.
Obviously, we know that none of these
are traditional Philly Cheesesteaks.
But these are cheesesteaks.
- I'm getting more horse radish and nutmeg than I am cheese.
- Interesting.
- But it's a good bit of steak and a great dip.
- It's a good bit of beef, not really a steak.
- A solid start.
That's a soggy sandwich.
Another sandwich that's gonna be a little
on the messy side to eat.
- Saying that, I'm pretty happy with ciabatta
and it might have won me the battle.
- Or focaccia, one of the two.
(guys laughing)
- [James] I like the look of that.
- [Guys] Cheers!
- And you managed to put the chili on right at the end.
- That is tasty.
- Did you put any camembert in that?
- The caramelized onions are very sweet.
You managed to save them just before catching.
The French cheese, the French.
- We all saw them catch.
- Well they don't taste caught.
- Fair.
- The steak's good, heavy on cheese, heavy on garlic.
- I'd say this is definitely the closest to a Cheesesteak
cause it's so simple.
- [Jamie] Should I just cut one for now?
- That is a hot mess.
Why are you cutting that?
What are you doing?
There are four!
- Cheers.
And I'm gonna say it straight off this one has got
the best, like, cross section, like, sandwich,
like you can still hold and although its messy, it holds.
My favorite thing about this, is the balance of little bit
of spice it's not a huge amount but from the Gochujang
and kimchi, but the sweetness of that pear
really plays to the spice.
I've got some thinking to do.
- You need to go and have a chin wag.
- We'll be back in 30 seconds.
It won't take us long.
- Bye.
- Eaten anything good recently?
- Not in the last few minutes.
- So we weren't in complete agreement at first.
But after a conversation it was fair to say
that in a Cheesesteak battle there's gotta be
well-cooked steak and a good-amount of cheese.
And on that basis third place goes to Mike.
As delicious as it was.
- [Barry] Not last.
- And our winner.
(anxious tense music)
Is the one that had a little bit of sweetness,
an awful lot of cheese, some great steak.
Barry.
(gasps)
The Camembert and the garlic
and the steak was the one we both enjoyed eating the most.
- How did that happen?
Really?
- If you put love into two sandwiches,
rather than less love into four it might've won you it.
But it was still a bit rushed for you.
You had too much to do.
Four sandwiches, that's a lot.
- Jamie lost the battle by stealing my bread.
- Yeah I think so.
I would say.
- Three points to Barry, two points to Jamie,
one to Mike.
Join us next time when there'll be a different curve ball.
Okay James and I made a call but we really care
about your thoughts, comment down below.
Which order would you have put them in?
Three, two, one.
- You might also have picked up on some really subtle
Philly Cheesesteak agitation from some of us maybe.
But it's only because the Brothers Green Eats did
a fantastic video on how to make
an authentic Philly Cheesesteak and we decided
to ignore all of it.
But we have linked the video down below, it's really good
and you should go and watch it cause those guys are great.
- Don't forget, please subscribe to our channel.
Click the bell so you're notified.
Bless you.
And now for a dad joke.
(upbeat cheerful music)
- How many apples grow in a tree?
- I don't know.
- All of them.
(laughs)
- [Narrator] As we mentioned Sorted is just run
by a group of friends.
So, if you like what we're doing then there are loads
of ways that you can support us and get more involved.
Everything you need to know is linked below.
Thanks and we hope to see you again in a few days.
- Now, Sorted have a reputation online as (laughs).
Wait til you here about my (laughs).