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@michaelhorstman2603

Жыл бұрын

This may sound weird, but put mayo and mustard on it and you’ll never eat a Philly any other way…

@LClarke

Жыл бұрын

_You got my sub, boyyyy..._

Philly native here. I would highly recommend tracking down a specific American Cheese called "Cooper Sharp White" if available in your area. It's what Angelo's (and most specialty Cheesesteak shops) will use by default when ordering American. It's like a perfect combo between basic American Cheese and Mild Provolone. Really ties the whole cheesesteak together.

@bobadams1728

Жыл бұрын

Saw this after saying the same. This 100% of the way.

@mistermandrews

Жыл бұрын

Yeah absolutely. As much as I want whiz to be the best, I think cooper sharp american makes a better cheese steak. It melts great and still has a little funk to it without being overpowering. Can't wait to find out how Charlie tackles this one.

@JasonPoriss

Жыл бұрын

One more vote for Cooper Sharp. Also I’m here to say that after many years of trashing American Cheese I’ve come to appreciate it in cheesesteaks, queso blanco, grilled cheese and mac and cheese. It’s a great emulsifier to mix with other cheeses too that need help melting.

@Fr0yoHD

Жыл бұрын

I 100% agree on the cooper sharp. I feel like it doesn't compromise on the flavor while also feeling a lot lighter than whiz and American yellow.

@mnight207

Жыл бұрын

Im in Collegeville, PA....where can I buy Cooper Sharp White cheese?

Philly native here. American cheese and onions is the way. And it makes sense to think the steak is the star of the sandwich, but really, it's the roll.

@DuelWielding2DohDoh_BiRDS

Жыл бұрын

This is the way

@harrypalms9491

Жыл бұрын

The roll and the way it soaks up the juice is key..

@properlynumb7092

Жыл бұрын

I make mine by frying the steak edges a little crispy. Swiss cheese on a sour dough loaf of bread. Sauté onions (sliced and steamed). Banana peppers and Horseradish. It's all good but this is my fav.

@norduferhandel4512

Жыл бұрын

Yes, if the roll isn't good the whole sandwich is bad.

@DuelWielding2DohDoh_BiRDS

Жыл бұрын

@@norduferhandel4512 true, I miss the east coast, they got good bread over there.

A Philly is such a standard Easy meal, as long as you get all fresh and good ingredients it’s a zero fail dish to make at home, also Tony Luke’s chicken Philly is heaven.

The pizza one was so great that I started using the recipes you gave from dough to cheese to temps. Can't wait to try the same with this series!!

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear that, thanks for watching!

Oh man! This is gonna be a great series! Can’t wait for the next one!

I just have to say, you are incredible. I remember watching the first video almost a day after you released it regarding the NYC pizza and I was so excited.. it basically made my child dream come true. I loved to cook and bake as a child and I always had a passion for making pizza dough. The first time I saw your video I was shocked to see you didn’t have much subscribers. Your production on these videos is unmatched, your voice fits so well with the videos. Thank you and please continue to do you!

@CharlieAndersonCooking

Жыл бұрын

I really appreciate that! Thanks for watching!

I live in south philly and John's is my favorite. They used to let you go inside. I noticed two very critical things they do. The start cooking their onions first, then cook their meat on top of the onions. I think this adds great oniony flavor to the meat. The other thing I noticed is they slice their meat very thin, I think on meat slicer. It's easy to rough chop it to get the perfect hybrid of chopped and sliced.

I know you're going to make your own whiz, but I would emphatically suggest just American for the final recipe. Anywhere that's not specifically a steak shop and they're made to order, you can melt it on top of the steak and chop it in on the griddle so you're getting cheese in every bite. That's the way we always made them. Most corner shops I've ever been to don't even offer whiz.

@alexjones6190

Жыл бұрын

If not wiz I say provolone is most authentic

@theiaraine

6 ай бұрын

@@alexjones6190 It's definitely my favorite. I always get provolone on mine.

I really love this format of visiting famous food places and doing research on how to adapt them for the home kitchen

As a midwesterner who's had a LOT of steak, my first trip to Philly I had to try a few different cheesesteaks. What surprised me was the roll. Something about how tender the bread was, while still flakey on the outside, and structural enough to not get soggy.

@CharlieAndersonCooking

Жыл бұрын

Same here! I've never had anything else quite like it. Maybe I will have to recreate both styles of rolls after all.

@karateman302

Жыл бұрын

As a Philadelphia area native, the roll is probably the most important part. It's a sandwich you should be able to get from a stop, find a random place to eat it and have a great time. What I found most disappointing about places outside of the area was when they'd put it on a roll that wasn't hard enough on the outside.

@Sacto1654

Жыл бұрын

A few KZread cooks figured out that you have to make your own roll to "get it right." The Amoroso roll sold to cheesesteak places is a very specific type you can't find even in regular supermarkets in the Philadelphia area.

@CarbonComs

9 ай бұрын

Yes you noticed the most important part that all "Philly Cheesesteaks" that aren't made in the Philly area are missing. The bread is so important and most of these places just use the cheapest rolls of bread they can get.

Charlie Anderson…doing the hard work so we don’t need to. Not all heroes wear capes.

Loving this! I’m a Philadelphian who moved to Western Canada and spent the first two years here developing my pizza and cheese steak recipes. Excited to see where you end up!

Great choices: as someone who lives in the area and has eaten hundreds, Ribeye with a medium chop, American cheese, and onions is the most popular order. The one you had from Angelo's is closest although they are all delicious, as you point out.

I appreciate your attention to detail and research!

Well done Charlie I’m enjoying your consistent quality. And I like how you plugged your previous series. Too bad I already binged it!

Glad you're making this breakdown series, dude. Having never been to Philly, I've never known what their rolls actually taste like and whether they're made with an enriched dough or a lean dough or what. I know that you've got that experience in dough making from your NY pizza series so you can figure this out.

The crazy amount of effort you went to for the NYC pizza recipe made you my favorite foodtuber. I make your pizza recipe weekly now. Definitely got to try this next.

This is gonna be a great series I already can tell. Loved your Pizza series man. You’re gonna blow up.

Dude I love this series you’re doing that completely breaks down all the different elements of iconic dishes. Should definitely come up with a name for this series.

@CharlieAndersonCooking

Жыл бұрын

Haha that's a good idea. I'm not sure what the name would be, but I'll start thinking.

I'm really looking forward to this new Philly Cheesesteak series. Your videos are always top quality and entertaining.

If you want to try over the top cheesesteak, Bobby Flay once did (years ago) thinly sliced grilled filet mignon with cream based cheese whiz and grilled, then caramelized red onion. I haven't done it at home yet, but you gave me motivation to try your recipe and Flay's.

excited for the series. amoroso's straight out of the bag is a no-go. they are very very soft. a lot of places sometimes have like 30 rolls sitting out in the open, or with the bags opened. this makes the outside of the roll a little bit harder than what most people do at home! the new trendy places use cooper sharp as their american. cooper sharp is actually american cheese.

@CharlieAndersonCooking

Жыл бұрын

Yeah I've definitely noticed that the store-bought Amoroso's aren't nearly as good as the ones used at the restaurants. I appreciate the tip on the cheese! I believe cooper sharp is what Angelo's uses, so that would explain why I liked it so much.

Excited for this series! Thanks for doing it. Regarding the bread, I understand the desire to find something that tastes the best, but in my opinion there's something nostalgic and unique about the classic amoroso that makes a cheesesteak a cheesesteak, so my vote is to try to clone whatever it is about the texture and flavor of that roll that makes it unique, even if you also do a "fancier" bread recipe that could technically be considered a better roll.

@CharlieAndersonCooking

Жыл бұрын

I agree! I think I'll have to do both. Like you said, the Amoroso rolls are pretty unique, so it would be awesome to be able to make them at home. I don't think it'll be easy but I'm going to try haha.

I'd be really interested how wrapping it changes the flavour/feel of the sandwich. Do you cook it and leave it unwrapped, wrap in foil, grease proof paper, foil and paper? I think wrapping it must add to the flavour as it lets things melt and soften, especially the bread and cheese...just a thought! : )

@CharlieAndersonCooking

Жыл бұрын

That’s a great point, I’m sure that has some sort of effect! It definitely softens the exterior of the roll at the very least

A food cart in Center City! I lived there and that was actually the best option. American cheese, chopped meat, good roll.

9:08 Fun fact! The Whiz they use at Pat’s and a lot of the OG cheesesteak spots it’s 100% Kraft. Just doesn’t get much simpler

You deserve so many more subscribers and views for all of the amazing effort you put in your videos

Incredible video, man. Glad you made it to Angelos. Definitely my favorite and I can’t wait to go back. Excited to see what you come up with!

Excited for this new series!!!

Looking forward to the new series. Great stuff man!

looking forward to the follow up for this. love your presentation. good luck with the grind.

Another thing you may try - does adding beef tallow significantly affect the flavor? In my experience, it does kick up the beef flavor. I’ve been using a wagyu beef tallow off Amazon for the cheesesteaks we make and it works really well. We also are able to buy a slightly cheaper cut (chuck eye) when making with tallow. A decent sized tub of it is around $30, and you only need a spoonful or so per lb of meat. And as others mentioned, beef tallow is used by some shops.

@ivansmashem

Жыл бұрын

I'll second frying with some beef tallow. When you see a dude with a condiment container spraying a viscous subtance across the meat on the griddle while chopping, it's usually room temp tallow with some water added to keep it from thickening up and add a little steam. A huge no no when cooking an actual steak, but it works great when you want tender, juicy, minced meat on the griddle.

Really looking forward to this series!!

Another series?? I am fully on board. Can’t wait!

Babe, wake up, new Charlie Anderson video just dropped.

I subbed in the middle of your pizza series yesterday. Keep it up, man. Will definitely be trying your methods. Much Love from Jamaica.

@brianarrington4569

Жыл бұрын

What methods did he show this video was extremely deceptive because he wants to set you up to see part 2 I left two statements that got removed because I told him I would not sub because he was extremely deceptive he showed nothing except him eating cheese steaks at other places this guy is a liar and I hate it

Hell yeah! Looking forward to the deep dive on this.

1. If you soak onions in cold water it takes away that strong onion hit. 2. I believe Jim’s in Philly uses beef tallow to cook the steaks for better flavor and moisture. 3. Cooking one steak at a time gives you better results than cooking a huge amount of beef. 4. Try using Adobo seasoning. I use it on lots of meats with great results.

you cn get a nice softness by letting the bun steam on top of the steak when you place the cheese on for melting. I imagine a "harder crust" style would soften up nicely too. This is how i do mine at home Its a similar effect you get from the wrapping in tin foil (which i usually recommend) it softens and melt everything together as it rests.

Love your channel, dude. You really put the work in, and your vid presentation is fantastic. Keep it up!

Great choice for your next food. Super simple so the details do all the lifting. (mild provolone for me)

@CharlieAndersonCooking

Жыл бұрын

Definitely - just like pizza, I think the small details are what really makes it! I'll have to test out mild provolone since I didn't get around to trying it on my trip.

Bro your content is amazing. Getting better by each video dude!

I really like the niche of channel you’re growing into! Interested to see you go city to city and recreate each staple food!

I'm excited to see your experiments to create your recipe

Oh shit are we getting a steak and cheese series next? Love this channel man. So glad I found it

looking forward to this series

as a fellow charlie who loves to cook, i have to say that you are doing the name proud

Next episode absolutely CANNOT come soon enough

My favorite food videos on YT! Great work, dude. I recommend a White American/Mild Provolone combo so you get a nice melt with a bit of stretch.

John’s with American is pretty much perfect. Everyone fucks up by getting too bougie with the sharp prov. It’s a working man sandwich and the American cheese basically melts into wiz

As someone who is not an expert on Philly cheesesteaks, I thought provolone cheese was the most traditional, and that's usually my favorite. But the melted American I've noticed is very popular and I didn't realize it was considered traditional as well. The cheese whiz I don't like but that's just my preference.

@cloudkitt

8 ай бұрын

So often in the national media I always see it treated as though only cheese whiz counts as a "true" Philly cheesesteak, and that always baffles me. The sandwich was invented in the 30s, and cheese whiz in the 60s, so obviously it was something else for 30 years. Almost certainly provolone. That said, I personally feel American cheese makes the best one. The provolone pulls focus away from the meat and the whiz is just too dang salty. But obviously all three taste broadly good at the end of the day, lol.

You Rock!! I am ordering my wine now!!🍷

I feel like you’re going through the same cravings I have. Literally been working on cheesesteaks and smash burgers for a few weeks now. Glad to see I’m not alone :)

@CharlieAndersonCooking

Жыл бұрын

Haha I may have to do smash burgers next!

Years ago I would have to visit a client near Independence Hall in Phlly. There was an old guy in food truck nearby where I'd buy a sandwich and sit in the park to eat. Not being a fan of onions or peppers, I'd get a "Chicken Pizza Steak". THE BEST I've ever had... and I've been looking for years. In fact I had one two days ago. I've made my own in a pinch, but nothing compares to that old man in the food truck. Cheers!

Charlie, I can't tell you how stoked I am for this series!!!!

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear it!

My man!! Doing all the hard work to bring us the goods! Never been to Philly but these are incredibly good sandwiches no matter what. One day I'll go to Philly and have the best sandwich ever. In the meantime I will trust your dedicated analysis and recipe

I highly recommend trying the Philly at Suzie's in Chicago. It may be a greasy mess, and I typically wear rubber gloves when I eat it, but my god, it's just so next level. The sandwich includes sour cream, mayo, swiss cheese, mushrooms, and onions. It's by no means authentic, and yet, I can't imagine anything being better in that genre of sandwich. The beef is tender and creamy, and they serve it on fresh sesame buns with just a little bit of crunch. One of the keys to getting the best sandwich is going to a place that sells a lot of sandwiches, so you are getting the bread fresh. I'm interested in hearing how this turns out, and if I'm ever in Philly, I'll be sure to refer back to this video to decide which sandwich(es) to try. Thanks again for such great content!

You've done it again! You pulled me in with the pizza journey and I've been making my own dough and pizzas for the last few weeks now! I grew up just outside of Philly and have always made my own cheesesteaks since I live in the midwest now. I'm really excited for your Amoroso-style roll recipe that I'm sure will be coming soon. I've always used Jimmy Johns rolls since you can buy just the rolls directly from their app and they're sort of the closest thing I can find in my area to an east-coast style hoagie roll. Midwesterners don't know good hoagie rolls! I also use Kraft Whiz with my cheesesteaks but again, I'm excited to see your recipe for an improved whiz. Thanks Charlie!

@CharlieAndersonCooking

Жыл бұрын

Yeah I was surprised to see just how big of a difference the Amoroso-style rolls make. I don't think they'll be easy to replicate them at home, but I'm going to try my best haha.

wow this is true dedication!

Nice! FYI Angelo's rolls are from Sarcone's bakery which is literally next door!

My son sent this video to me at middle of night😂 One hundred percent my son was starving 😂 He is a sandwich and burger lover🎉

I like many others have so many thoughts and opinions here! Was glad you found John's, that's my personal favorite. Was surprised that Tony Luke's and Jim's didn't make it into the video, some other super solid popular places to try if you go back. Also keep an eye out for Ishkabibbles across from Jim's, good stuff too. John's bread is why it's my favorite. The extra crustiness of the exterior makes it more interesting to me. The sesame seeds bring an extra flavor the mix too. I was bummed you didn't like the sharp provolone. I think the funkiness is what makes it stand out. Now, to be fair, I don't get mine with just cheese. I order mine pizza style so it comes with red gravy (marinara). I think at John's, coupled with the sharp provolone, this bring the whole flavor bomb together and moistens up the sandwich a bit. Give it a try, it's a whole different world. And to answer your question about the whiz, yes, it's almost always from Costco sized cans of kraft cheez whiz. Nobody in Philly is making their own whiz, that's the classic. I haven't lived in Philly since I was a kid, but I will say, one thing I see all the time outside of Philly is places that call something a Philly cheesesteak, but then they try to make their own cheese sauce. I often think the flavors miss the point of the whiz, and a lot of the time the sauces they make come out more like morney sauces and they seize up once the sandwich cools down which whiz will never do to you. I know you mentioned wanting to make your own whiz type sauce, so I caution you that it may come across as gourmet or elevated which is not the point of a Philly cheesesteak in my opinion. Hope this helps, excited to see future episodes!

@CharlieAndersonCooking

Жыл бұрын

Yeah Jim's is currently closed due to a fire, so that's why I wasn't able to go there. Ishkabibbles would have been next on my list too, but I just didn't have the time unfortunately. I appreciate the tips though! That pizza style sandwich does sound good. I think that fixes my main problem with the provolone actually, which is that it didn't really melt into a gooey/saucy consistency like the other cheeses. I think the sandwich was just too dry without either American or whiz to provide that sauciness.

I'm excited 4 this one Charlie

Johns roast pork is a top 3 place and I can assure you every time I've had it it's literally seasoned.

Best Cooking on KZread

@CharlieAndersonCooking

Жыл бұрын

Haha I appreciate it, thanks for watching!

There’s nothing stopping you from putting both provolone and American on the same cheesesteak. It’s a good combination. I live just north of Philly and the supermarkets here always have fresh shaved rib eye for making cheese steaks. But if you can’t get that where you are you can take a ribeye steak and freeze it slightly then slice it on a meat slicker or mandolin real thin and then chop that up. I always make cheesesteaks on my electric griddle as it maintains a set heat but I cook my onions and green peppers in a pan on the stove separately and add to the steak just before putting the cheese on top.

Clearly did your research with this one! Your analysis of each cheesesteak seems spot on as well.

Boar's Head makes the best American cheese. Also you could try Kraft Old English spread instead of Cheez Whiz. American CW tasted different many decades ago than it does now, as they changed the recipe (Canadian Cheese Whiz is supposedly closer to the original). There is also a processed cheese called Yantar that is similar to old school CW.

As a Philadelphia, I can confidently say that this was the best Philly Cheesesteak video by a non-local. You really did your homework and were spot on about everything. I only wish you had gone to Tony Luke's, which I'm sure was one of the spots on your list. Either way, great job. Everyone has their favorites, so you're never gonna get to all of them. Ironically, Angelo's Pizza is Dave Pourtnoy's top rated Philly pizza, so they're doing something right.

@CharlieAndersonCooking

Жыл бұрын

I'm glad to hear that! Yeah there were a few others I would have visited if I had more time, Tony Lukes being one of them. Joe's was also high on the list, but unfortunately they're closed at the moment.

@seth8629

Жыл бұрын

Interesting because Tony Luke's opened a location in Brooklyn and it was, uh, not good. It was out of business pretty fast. I wonder how much the rolls and other local ingredients matter. I was excited to try them and hope to do so in Philadelphia at some point.

@Mike_C-79

Жыл бұрын

@@seth8629 that is interesting. It does come down to individual taste in the end, but I wouldn't have expected it to be bad. I know they bake their own rolls in their Philly locations. Who knows. They're actually not my favorite, but certainly better than some of the other popular spots. I really want to try Angelo's now after seeing this video.

@iceman6518

Жыл бұрын

​@@CharlieAndersonCooking do you know if what the wiz is kraft cheez wizz? I know you are going to make your own but is the original the stuff I have been putting on my toast for decades? I love it from Saturday morning cartoons cheez wiz toast peanut butter toast cereal or a full on home maid pancakes French toast bacon eggs sausage all the toast hash and hash browns. Either or I was good with and I like cheez wiz toast so I want to know is it the same cheese?

@shakarussanders9911

8 ай бұрын

Tony Luke's is my favorite, but that being said I haven't been to all the cheesesteak spots in Philly

You're doing everything right dude keep it up. Was surprised to see how few subscribers this channel has, underrated content

@michaelnugent9758

Жыл бұрын

Right?! This dude is great! Did you watch the whole NY pizza series? This is great fucking content.

Yuo pizza video found me and I respected the work you took to figure it out... Now that you are doing a Philly Cheesesteak one, I have to subscribe. Your fieldwork and labwork is great. I always tell people visiting Philly that Everyone has an opinion about the best one, and everyone is right. Just the fact that you love Angelos means you are on the right path here. I'm in the provolone camp, but cooper sharp which many shops use is acceptable. American is best to eat there and for most tourists, they eat it there. American does not travel. By the time you get back, the provolone is nicely melted and tastes the best. American is like glue. If I'm eating it as soon as it is made and I'm splitting with my wife, it has to be cooper sharp. Can't wait to see what you do next!

@CharlieAndersonCooking

Жыл бұрын

Very interesting, I appreciate the insights!

@icemancantcook

Жыл бұрын

@@CharlieAndersonCooking We were just at John's roast pork yesterday with eight people... The few ordering first all got American (not cooper sharp), and someone in the middle, got fries. We all politely waited until her meal came out last and then ate outside. Everyone with American had a large mass of cheese at the bottom of their sandwich where it started to congeal.

Great vid, thank you for this. These comments sections are gonna be lit up with "best cheesesteak spot" recommendations and I'm here for it

Great video! Now I want a cheesesteak😊

I get the impression from the typical cheeses and that wiz is used at all that the consistency of the cheese to really melt into the meat texturally is really important and a bit of tangy sharpness is on-style. Making an extra creamy American cheese and adding just a touch of sharper cheese to it might be the move here.

@CharlieAndersonCooking

Жыл бұрын

Yeah I think the meltability/sauciness of the cheese is a huge factor! I think that's a big reason that I didn't like the provolone as much. I think you're right that a sharper/more flavorful cheese in combination with a milder and meltier cheese will be the way to go.

I don't care how many days or weeks, or more. I will wait for your brilliant meat and cheese and bread experiments that we all crave...

HERE FOR THIS

First off, great video. As a Philly outsider obsessed with authentic cheesesteaks myself, I’ve put a lot of thought, and taste testing, into steaks. One question for you: why did you feel you needed to choose between the cheeses? Provolone and American each add their own attributes, and in my house, mixing them is a must for the perfect steak. Just a thought for consideration. Off now to try to find your next steak video! Cheers 🥩

talk to your butcher and see if you can get the chain of the tenderloin. It's the bomb when it comes to making cheesesteaks. It's intertwined with loads of silverskin that you have to cut out, but once you do...WOW! I found a store that would just GIVE it to me, but extracting the meat from the silverskin is a time consuming process and leaves you with small, thin pieces of tenderloin that are ready to put on the flat top for cheesesteak creation.

@CharlieAndersonCooking

Жыл бұрын

I appreciate the tip! I'll definitely look into that.

Hey Charlie, any preference on the type of onions? White? Yellow? Red?

My buddy is from an area right outside Philly and said Angelo's is his favorite. It did look good when he showed me what he got, but it was a bit small for what the price was,

finally.. a new saga

This channel is going to blow up to a million subs +

Cooper sharp, fried onions - game changer

pats is fucking bussing, going there at 3 am never disappoints

Should have tried Chubby's across the street from Delassandro's!

@CharlieAndersonCooking

Жыл бұрын

I saw that place but wasn't sure if it would be anything special so I didn't go there. I'll definitely add it to the list for next time!

If you want to use a leaner cut of steak, just add a splash of beef tallow to the mix and you will upgrade the flavor.

Yes!!!! I haven't had a Philly cheese steak outside Philly since junior high school. I can't do it

Been trying to make rolls like they make at Carangi and Angelo's for a while and it is definitely not easy. I think having a true steam bread oven like both of those places have is key to getting the crusty exterior while keeping the inside soft. Fortunately, they are both close by and I can always get the real thing when I fail at home.

@CharlieAndersonCooking

Жыл бұрын

Definitely - the steam is hard to replicate at home, but I think I have a few ideas...

I hope you consider making the whiz with a roux. Most youtubes use a strong emulsifier like sodium citrate. And there's nothing wrong with that, but a roux is something you don't have to order ingredients off amazon for. And I think it's a great way to easily make any sauce thicker and emulsify it with the flour. I imagine you will try different cheese sauce recipes and compare. I would be curious on your take on how much roux you need for a cheese sauce. And also what the ideal ratio of milk to cheese is.

Man, I absolutely love a super sharp Provolone on my cheesesteaks! But I have no idea what's traditional, and I definitely understand your perspective.

@CharlieAndersonCooking

Жыл бұрын

Yeah as I've thought about it more, I think the main reason I didn't like the provolone is because it didn't melt as well. To me, the sandwich needs some sort of melty cheese to provide a bit of sauciness. But of course, everyone has different preferences!

I want to go back to Philly just to get a cheesesteak. Wish I could remember where I went, it was suggested by locals and it was the best cheesesteak I ever had.

Local tip. The best ones have cooper sharp or provolone on them, not wiz. Angelo’s is the best, and they use cooper sharp.

@CharlieAndersonCooking

Жыл бұрын

Yeah I've heard that's what they use, I'll have to see if I can get my hands on some!

Personally I would say Cooper Sharp Cheese and a roll with a solid crust are a must have. I highly recommend going to Sarcone's bakery which provides a lot of bread to some of the best sandwich shops in philly. They're the ones that have the rustic style bread. I think the crust is important because it allows you to keep the integrity of the sandwich, especially over a long period of time, and if you want to store it and reheat it. The crust helps seal in the juices (if your steak has any) and just overall elevates the eating experience in my opinion. Also I recommend getting a little crazy with it. The cheesesteak doesn't have to only be cheese and onions. Think about adding sweet peppers, long hots, or ketchup if you have no shame. I recommend trying a "cheesesteak hoagie" (tomato, thinly sliced raw red onions and lettuce. I usually add light mayo) which in my opinion is probably the perfect sandwich to please anyone and introduce them to the world of cheesesteaks.

If you are in philly again try the roast pork too

if I may suggest, Land o Lakes White American makes the BEST whizz. Trust me.

@CharlieAndersonCooking

Жыл бұрын

I appreciate the tip, I'll definitely give it a try!

@sammyboykin5624

Жыл бұрын

@@CharlieAndersonCooking just use 1/2 and 1/2 to get it to the consistency you'd like. It's super creamy without being too salty. Just make sure it's Land o Lakes.

@davidbednar7174

Жыл бұрын

I agree about the white American. There is a place here in San Diego that does that and ships in Amoroso rolls. So good.

With regard to rolls: There are two good choices for storebought, either Amoroso's or Piantedosi's. Everything else falls short.

Oh man I'm gonna have to add your recipe to my arsenal. I've mastered chicken wings already and am looking to add one or two more things and start like a pop up trailer thing. Your research in to this shit is so awesome, thanks Charlie

If I die before the next episode comes out... I swear im going to haunt this channel 😜💙

Miami Subs’ Chicken Philly is da bomb!