@A Z was about to make a comment about Kylo the Doge being the king at eating knuckle sandwiches lol
@stepchildofsoul
Жыл бұрын
You beat me to it!
@alexhanson5985
Жыл бұрын
Knuckle sandwich: the original two-for-one special
@michaelb.42112
Жыл бұрын
Why I oughta ... (Moe )
@billdivine9501
5 ай бұрын
👊
@donscott6431
Жыл бұрын
Beef knuckle is used in Mexican restaurants, too. I used them at a previous kitchen job. Pro: very lean and flavorful. Con: in its whole form, a lot of sinew/silver-skin hence longer prep time
@SeanHH1986
Жыл бұрын
one of the two parts of the knuckle after you seam it out is absolutely amazing for thin slicing beef cutlets from and also unbelievable as a roast (they called the round half "the baseball" when i was an apprentice, but that was the tougher half)
@elbischoff
Жыл бұрын
Pro tip: When preparing homemade cheesesteaks, put the package of sliced beef in the freezer for about a half hour and chop it on a cutting board (to your desired shred size) before adding to the hot pan/griddle with olive oil. I've cooked thousands of steaks on a flat-top grill and this gets you the closest to a store bought taste.
@wraynephew6838
2 ай бұрын
Which cut of beef do you mostly prefer to use when preparing homemade cheesesteaks?
@thomasjohansen1631
Жыл бұрын
I'm gonna echo what others have been saying. I've been loving your content and I love your semi-scientific approach to cooking while at the same time, making it very approachable and showing various options. For example going to an Asian grocer and getting thinly sliced meat is not something I am able to do over here in Norway, but I do have a mandolin. It looks like you're on a steady climb, so just keep doing what you're doing and don't fall for the temptation of becoming the next "cooking entertainer" like Joshua Weissman, if you're gonna follow in anyone's footsteps I'd much rather see you do that with Kenji Lopez-Alt, which I have a feeling you already look to for inspiration, like many of us. Keep going, and I've been enjoying your newsletter!
@CharlieAndersonCooking
Жыл бұрын
Hey Thomas, I'm glad to hear that! My goal is to come up with methods that anyone can follow so I'm glad that I've been able to accomplish that. I appreciate the support, and I'm glad you like the content!
@shep1634
Жыл бұрын
Joshua wiseman is a hack do not speak
@tkamm
Жыл бұрын
He and Ethan Cheblowski love the science side of cooking.
@negative6442
Жыл бұрын
@@tkamm Cheblowski is great
@ratpH1nk
Жыл бұрын
Agree! Like the content. Not your fault, but the ribeye was still too thick. The reason why the shops in Philly cut it like they do is the ribeye is shaved.
@SuperCookieGaming_
Жыл бұрын
in philly you can get cheesesteak meat at any grocery store
@detexrayr
Жыл бұрын
I just have to add my opinion because I lived in Philly for years and ate a steak sandwich several times a week, and BY FAR (and without question) the best beef is always (without debate) thinly sliced ribeye. My all time favorite was Rocky’s King of Steaks ( which has been closed for at least a decade,) but when you would go in early in the day they would have a partially frozen ribeye on the slicer. I will enjoy your recipes but will always consider the ultimate steak sandwich as an Amoroso Roll, ribeye, onions, and provolone!!!
@Camie.in.Philly
Жыл бұрын
And don't forget you can't over cook the meat because it will become tough.
@thewoodenshutter1708
Жыл бұрын
Yes! Amoroso's all the way!
@stackz91595
Жыл бұрын
Provolone is not good for a cheesesteak..American cheese (cooper sharp if possible
@MattPSU02
Жыл бұрын
This
@miked1639
Жыл бұрын
Chipped ribeye and amarosos roll. Philly was always a little thicker than Delaware’s steaks in my opinion but the roll is half the battle. Chewy can hold the grease withought getting soggy. Anything else is subpar
@stevenino3035
Жыл бұрын
I worked at a butcher shop in the philly area and worked the grill/deli counter. we would use frozen knuckle that the butchers would prep and then freeze and have us slice it into thin slices. If you slice a great cut of ribeye the same exact way, you get a more flavorful cut but it is slightly fattier
@foofghtr
7 ай бұрын
I’m from West Philly, all the shops in my neighborhood use Top of the Round and the pizza maker usually the most experienced employee, butchers the meat and slices it. Jim’s steaks cooks their meat using lard not oil, so there’s the difference why Jim’s gets one of the best steaks.
@broken_clock_right_twice
5 ай бұрын
@@foofghtr my manager says the correct way is to use top round - I am so against that cuz it's way too lean. She also just cuts tiny meat chunks and not thin slices... I've always used ribeye or sirloin tip... Only cuz I had extra and didn't need anymore ground beef or roasts I used bottom round that had a nice marble to it. She reduced my shit and put it in bargain bin - fucking cunt!
@fattdamon5342
Жыл бұрын
I've been on this similar journey and about two weeks ago I did exactly what you did, went to my local Asian grocery and got pre sliced hot pot meat. I was surprised how spot on it was to the real thing in Philly. Good tip for sure!
@cod4148
Жыл бұрын
I love how this guy is just shopping local and not telling me to get some sort of advertized butcher delivery
@jasonhenninger8220
Жыл бұрын
Interesting comparisons. The issue with the thin cuts from the butcher may be a terminology difference. You might get better results if you tell them you want shaved beef instead of thin cuts.
@N20Joe
Жыл бұрын
My wife and I get shaved steak for cheesesteaks and it's extremely thin
@BcBaxley
Жыл бұрын
Yeah freezing before slicing isn't necessary its just easier / cleaner to manage when frozen. Slicing fatty things like bacon can gum up the slicer real fast , so you have to stop and clean. Portioning, and then keeping fatty meats frozen is also ideal. Korean BBQ, hot pot etc... A nice touch was a Chicago style restaurant I use to work at where we would cook the meat, then set it aside, cook the onion, bell peppers in the meat fat, and then quick deglaze with Worcestershire sauce... throw back in the meat...Cheese it up... bread it up, and top it off with giardiniera 🤤But yeah frozen with a mandoline slicer is ideal at home🍻
@argonaut31
Жыл бұрын
Ribeye is what is used my most of the cheesesteak place in Philly. I have myself used filet tips since the butchers dont have much use for it and make for a very tender saaangwhich if cooked correctly.
@tommyboyd2674
Жыл бұрын
Charlie hit’em wit tha ‘Jawn’ 😂😂😂😂
@throwaway3756
Жыл бұрын
You could always pound out the ticker slices to get uniform thickness. It can actually make it even more tender.
@anthonyalberico6356
25 күн бұрын
Great series on Philly cheesesteak and on pizza. Ever think of doing one on Philly soft pretzels???
@dennis5263
Жыл бұрын
I used knuckle in my restaurant it's great.
@JohnLaco
Жыл бұрын
Dude, you have me hook line and sinker. I get SO pumped every time I see a new video from you.
@tsgorman
Жыл бұрын
04:07. Nice work my friend. Those Jawns you can buy from those Jawns are so good. Yo, pass me that Jawn to put on my Jawn. My people will understand.
@CosmicDuskWolf
Жыл бұрын
If you are worried about cutting your hand on a mandolin, I do believe they make hand guards for them, or you can get a chain glove that they use in restaurants. They are pretty affordable from the prices I am looking at, they do range from 14.59, to well crazy expensive prices at 538.87. But they are a good investment if you are worried about cutting your hand. The chef I use to work with in 2015, suggested I use one that was in the kitchen. It was a good one and wasn't anywhere near as expensive as the ones for 538.87. It did it's job and that's what is important.
@theoriginalchefboyoboy6025
Жыл бұрын
Part of the proper cheesesteak chopping method is to _chop and pull away from you_ - so you need 2 spatulas: one to hold the meat down, the other to chop and stretch/pull away from you...
@HFC786
Жыл бұрын
Not enough cheese and spice that’s what most places get wrong
@sudoDNN
Жыл бұрын
Yeahhh! I was just thinking yesterday "Man, I can't wait for Charlie's new video." I actually re-watched the previous video on the breads like I was waiting for a new episode in a series lol! Good job Charlie!
@CharlieAndersonCooking
Жыл бұрын
Haha I appreciate it, I'm glad you like the videos!
@klynchga
Жыл бұрын
Great Video!! I live in an area with a large Asian population and my local Costco has the paper-thin cuts of Ribeye at the best price available...it makes an awesome cheesesteak. My local HMart also has a good selection of sliced beef...but at slightly higher prices.
@AlexJudkins
Жыл бұрын
Agree re Costco ... have been making my cheesesteaks with their pre-cut ribeye for years!
@Emperorerror
8 ай бұрын
I love that you actually show your process
@echodude5483
3 ай бұрын
Really great point. The Asian grocery stores are awesome for getting thin pre sliced meat. Thanks for posting
@bawstonbredbeantownsfinest5249
10 ай бұрын
when i do them at home, I used frozen shaved steak and I cut it up further almost to the point of looking like ground beef. Its extra work but its how i do it. I also cook it drain it then add bell peppers, onions and mushrooms then with i layer American cheese, then the mixture then more cheese mixture like a lasagna in a serving container and when all the mixture is in i use a fork or what ever and stir it up. I have never had luck putting cheese in when it cooking cheese seems to get every were and burned onto the cooking surface. The way I do it cheese is melted evenly and gets on everything not just on the meat. Then serve it with cheese whiz on a sub roll or more often then not i do whole wheat tortilas.
@michaelb.42112
Жыл бұрын
Asian grocery stores are like a toy store to me. I'm like a kid, so happy !
@copper4eva
Жыл бұрын
I'd be curious for another comparison with all the beef sliced from the mandolin. I'm curious if tougher cuts like brisket come out tender enough when sliced that thinly. I'm especially curious of brisket since that's the cheapest beef per pound I can get locally lol. Also, if it does come out nice and tender, then brisket is pretty versatile on how fatty you want it. Between the point and flat side you can have it either way.
@CharlieAndersonCooking
Жыл бұрын
Yeah that would be interesting to see. I think it would turn out reasonably well when cut that thinly! I tried it with flank steak and it turned out great, but I haven't tried it with a leaner brisket.
@justinjones4671
Ай бұрын
Just a tip for avoiding another cut. There's a tool they make that has spikes like a tenderizer that will grip it and you won't cut your self again. It's a gaurd.
@Synetik
Жыл бұрын
That mandolin cutting scene was scarier than any horror flick I've seen in a while.
@ninebreaker1840
Жыл бұрын
My friend and fellow cheesesteak fanatic... I finally settled on using Steak-umms. I will never look back. Give it a shot, you will thank me.
@Camie.in.Philly
Жыл бұрын
Cheesesteaks are not just lace then but also chop very finely. Plus you can't overcook it because the meat will become tough and you'll wind up with more grease than meat. Can't forget the Amoroso rolls hold out and only American or provolone cheese. That other stuff is for tourist. Oh yeah and the onion should be chop not sliced.
@ss4vegeta1
5 ай бұрын
I love this guy’s deep dives. Esp when you know he is going to buy something if he mentions it.
@richardsteinbergmakingknives
Жыл бұрын
Really good channel Charlie!!! Well done...
@DeLorean58
Жыл бұрын
So. Living in PA does have its benefits. Most of our local, regular, grocery stores tend to carry shaved beef (and sometimes even chicken). No trip to the Asian market for cheese steak meat needed, but some fried shallots to throw on top of your cheese steak, that's where it's at. And cheesewise, Sharp Provolone is the best.
@futuregenerationz
2 ай бұрын
I worked at a butcher shop in the Philly area, and beef knuckle is exactly what we sliced for cheesesteak meat.
@Rush-ld2qr
Жыл бұрын
You have a great channel Charlie! Really enjoy your cooking, techniques, and recipes! Thank you! Keep up the great work! 🇺🇸🥩
@KAR1492
Жыл бұрын
Really cool video. I will say, the reason places in Philly don't sear the steak is to keep it from being too dry. Using ribeye and cooking it at a lower temp is incredible, the fat renders out without it becoming dry and crisp. I don't think crust is ideal on the steak for a Philly cheese steak.
@timtimtimmay4654
Жыл бұрын
I can see milanesa cut working well, too, especially if you flatten it between two sheets of plastic wrap to further tenderize and flatten it. I use the same cut to do beef jerky.
@deputyvillageidiot
Жыл бұрын
In Philly when they cook a mountain of meat on the griddle, they’re effectively steaming it. That is why they don’t get a sear.
@JG-yk6ny
Жыл бұрын
appreciate all your hard work
@twoshady518
Жыл бұрын
use the safety guide on the mandolin unless you don't like your fingers. watching you slice with your hand sent a shiver up my spine
@lolee1234
Жыл бұрын
Kroger sells shaved beef. Perfect every time! Don't know what cut it is, but it reminds me of Philly. Thanks for the video.
@smartin5534
Жыл бұрын
Excellent video! What I found interesting, because I never really thought of it before, is that the best cheesesteaks I have ever had were never charred. The beef was soft and juicy and really became one with the cheese and bread. To me once the beef is charred you have crossed over from a cheesesteak to a steak sandwich. Especially with a more rustic roll instead of a something soft like a banh mi roll or fluffy french. Great video, great tips though! Love it!
@purrloftruth
Жыл бұрын
curious to know if the results would be the same if you redid this test with the cuts of beef, only having sliced them all yourself on the mandolin to ensure even thickness between all the cuts
@CharlieAndersonCooking
Жыл бұрын
Yeah I should have done another test on camera but in my off-camera testing, I found that I still prefer the leaner cuts regardless of how they're cut. I think that fattier cuts like ribeye make for too heavy of a sandwich, but that also largely comes down to personal preference. Ultimately, I think any cut of beef that makes a good steak would also make for a good cheesesteak, as long as it's cut properly!
@XanderL
Жыл бұрын
For a dude with so much gear, I'm surprised you don't have one of those chainmail gloves to operate a mandolin with. (My experience with "Cut Resistant" gloves was "Not So Resistant," so I get passing on those.)
@CharlieAndersonCooking
Жыл бұрын
Oh no I was using cut resistant gloves here. I’d never use a mandolin again without them. They’re cut resistant, not cut proof but they definitely help.
@PoeLemic
Жыл бұрын
Yeah, I kindof grinned at Charlie. My wife did the same damn thing with one of the tips of her fingers. She got kindof SPOOKED about using a Mandalin after that, so we just buy it pre-sliced now. Or, she will do vegetables but she stops when it gets down to 1/3 -- like say of an onion. She says she wants her finger tips.
@XanderL
Жыл бұрын
@@CharlieAndersonCooking Oh! The color threw me off, I thought they were surgical gloves 😂
@CharlieAndersonCooking
Жыл бұрын
Haha yeah I had a rubber glove over it just so I didn't soak the cut resistant gloves with meat juices, but you can see the gray cut resistant glove sticking out underneath it.
@xslayer14
Жыл бұрын
I'm on a diet and I cant stop watching this damn channel. You`re killing me Charlie.....
@Marwil23
10 ай бұрын
I use brisket point and its really good
@rickdavis2235
Жыл бұрын
I've had Philly cheesesteaks at both Pat's and Geno's in Philly and they both used thinly sliced ribeye. The meat, onions and peppers all done on the gril and they use Cheez-Wiz for the cheese, and they'll ask you how you like your steak, Wiz or Wizout.
@mg-ew2xf
Жыл бұрын
You got a pepper steak not a cheesesteak if it had peppers on it. And wit or witout is onions not the cheese. Next time try going to a real place instead o fthe tourist traps
@bobbygriz1920
Жыл бұрын
Hey Charlie, After all the comments on your last video called it out, I was really surprised you didn't go with Cooper Sharp American cheese. Have you been able to try/experiment with it yet? I still highly recommend it! (Not just for cheesesteaks but for EVERYTHING)
@CharlieAndersonCooking
Жыл бұрын
I was using Cooper sharp here!
@gregorytomasulo4313
7 ай бұрын
I watch a lot of You Tube cooking shows and yours is one of my favorites! After 1 video, I knew I had to subscribe. I would LOVE to see you bring this series/multiple recipe approach to making a lasagna.
@j.need4qlife483
Жыл бұрын
When I was in the Air Force, having Cheese steaks sandwiches was often seek in my travels. I would find so many variations across the country and arguments what is a good cheese steak. I am not as fond of the "Wit" (soft cheese sauce) but prefer sliced cheese that melt onto the meat and onions. For me, I love smoked provolone cheese as it does not liquefied like ordinary provolone cheese. I also love plenty of onions, bell peppers, and mushrooms. A bonus I was showed is add Worcestershire sauce as soon as the meat starts steaming to give it caramelized character to brings more flavor.
@eriwashington2623
Жыл бұрын
Pro tip: put some tape on each plate bottom so you can write each different cut of beef to identify them better.
@mcrane2653
10 ай бұрын
Costco sliced rib eye is amazing if you chop it on the flat top.
@boyster3980
Жыл бұрын
Thinner is better, working at Penn station has taught me how to cook a good cheese stake, and start chopping immediately as you see it brown, and flip as needed to cook thru, and butter might also be your best friend to make that stuff juicy.
@johnweimer3249
Жыл бұрын
I find if you get a good sear on the pre-sliced meat on the flat top and then take it off to a chopping board. Chop it up with a couple cleaver’s, “Yan can cook” Asian style food processor, then toss it back on the flat top and continue on you get the best consistency.
@scottchoman
Жыл бұрын
My secret weapon way to cut the pieces nice and easy in the pan is a Pizza cutter wheel!
@vfonte218
Жыл бұрын
John's Roast pork is perfection
@Shiprekjim
Жыл бұрын
You;'ll likely never see this comment but I have been using Deli meat for my home cheesesteaks. Specifically a type called London Broil. This meat is fully cooked but comes still red, and because you get it from the deli you can have them cut it to whatever thickness you desire. It cooks up super fast and I also shred it on the flat top and cook it on the first "side" for only a minute before I flip and add cheese. I am pretty sure it's not the best cheesesteak ever but it is darn good and comes together in less then 10 minutes.
@lucyfuir6386
Жыл бұрын
for my steak and cheese egg rolls I use shaved steak from from the butcher case at Hannaford my stainless sautee pan, peppers onions white american cheese, salt n pepper w a dash of Adobo.
@Maplecook
Жыл бұрын
AMAZING job as always my dude! So happy I've been a fan of yours since the very beginning!
@Belial1125
Жыл бұрын
pro tip to up your cheese steak game, mix your steak up with mayo during the cheese adding stage, i like a good garlic aioli. mix that shit up with a good chhese
@briand2614
Жыл бұрын
I live in Philly, but when I make it myself I use ribeye because I assumed that’s what the better Cheese Steak places used. I have a cheap slice so that I can get it thin enough. I’m curious though about the knuckle cut, never heard of it. We have plenty of Asian Grocery Stores here, so maybe I can find it. It might also be good for the Japanese hot pot Shabu Shabu. 👍
@MrProy33
Жыл бұрын
Knuckle cut is slang. Most stores call it ball tip sirloin.
@beltex63
Жыл бұрын
You want thinly sliced ribeye meat for a Philly. You can also use a little teriyaki sauce at the end for additional flavor.
@richmann5746
Жыл бұрын
hi Charlie started watching you when the pizza series started you got me started on making pizza's now i ended up making a custom pizza oven to cook them in its wood fired. now you got me started on the philly cheesesteak thing/series here is some thing to try are you ready. i started using prime picanha/ all so called top sirloin cap or culotte it makes the best cheesesteak that you will ever have and you don't have to rip it to shreds when your cooking the meat is super tender to start with uncooked its the the most beef flavor of any beef there is if you do try the picanha for a cheesesteak sandwich one word of caution don't let guga know he will track you down keep up the super great work
@CharlieAndersonCooking
Жыл бұрын
That's awesome! I hope to do something like that some day. I appreciate the tip, I'll keep an eye out for that.
@wiz4020
Жыл бұрын
Since the price of beef steak went insane, I started making my philly cheese steaks with a good quality ground beef. Although technically not a cheese steak. Just get the right seasonings on the burger fry in a little beef tallow. Chopping it up to the texture that you like. Adding your favorite toppings. My opinion it's as good as using steak, but a fraction of the cost.
@mg-ew2xf
Жыл бұрын
Chopped cheese
@ronaldtakala236
Жыл бұрын
I was wondering if anyone else would suggest this. My wife has been doing this as a low cost alternative for years. We all love it and friends have commented how much they like it too. We are in Metro Detroit and our go-to Steak and Cheese has been Tubby's. A Detroit original since 1968. While maybe not an authentic "Philly" cheese steak, I'd rather have theirs than any of the chains that have come through in my 50 years. Great Video!!!
@stever1791
Жыл бұрын
In the Philly Area - just buy the Landis Brand of sliced meat for the Cheesesteak sandwich.
@timcanizares5240
Жыл бұрын
Costco has thin sliced beef aswell perfect for cheesesteaks
@craigwillson5974
Жыл бұрын
Hey Charlie, I'm up here in the Great Granite State of New Hampshire. By the way, the Cheese Steak Sub Sandwich is hugely popular in pretty much all of the New England states. In any case, we use shaved steak that's typically frozen before it's shaved on a slicer... it makes a big difference in my opinion. Regarding the cheese, it has to be American Cheese, it melts the best! In fact, I recommend melting cheese with the shaved steak, but also put a couple slices in the roll as well... it's awesome!
@ddt3831
Жыл бұрын
Cold cut roast beef from the deli works well also!
@jeffmannoia2291
8 ай бұрын
I put ribeye in the freezer for an hour or so and use a food processor with the slice blade that goes on top
@zay-lias
Жыл бұрын
Charlie… please…. Don’t…. You’re gonna give me a heart attack from this and your NYC pizza…..❤
@obsidian7644
Жыл бұрын
I buy whole ribeye steak, freeze it, and use a super sharp knife, i chop it finely aswell.
@brenee82
5 ай бұрын
The most important part of a cheesesteak is the bread imo. We cook the meat slow to make it tender and get the flavor out of it. That way when you add the cheese it mixes with the fat and like coats everything. It’s hard to explain lol.
@michaelleroi9077
Жыл бұрын
At Sizzler we used the knuckle for steaks
@rikirudee
Жыл бұрын
You want the secret to cheese with Philly cheesesteaks, also great smash burgers and BEC is Cooper brand American Sharp, you will never go back to any other brand for American cheese
@Corman7088
Жыл бұрын
~~Until he passed. a guy w/his own lil' spot down the street made probably the best cheesesteaks I've ever had to this day.. Turned a few friends on to it. One happened to open his own lil' spot later tried everything to duplicate it&came pretty close.. But I digress when I believe what set it off was the white cheddar. While I seen some places in Philly won't use anything but cheez whiz? (It's what tops off my tater tot casserole)
@mlt6322
Жыл бұрын
I used to work in a corned beef chain restaurant (out of business for 35 yrs now since the owner passed). Anyway, one of the key elements is not only cutting thin meat but also cutting across the grain for tender-nice. If you cut with the grain it tends to be chewy. I've quite often had to stop deli workers because they don't pay attention to how they slice meat (real meat not the lunch loaf stuff). They're usually in a hurry and just throw the meat on the slicer and let it run without paying attention or simply aren't trained properly. I recently asked for chipped meat and they asked what is that? I had to call an adult over to cut my meat for me. Most stores now don't have real butchers they just have kids trained to flip a switch, if you want real butchers your correct, go to an oriental market. Our local one is "H-Mart" here in the Eastern US around MD & PA.
@thisisnotaclipshow4129
Жыл бұрын
Don't have anything to add other than love your content. Commenting for the algo!
@CharlieAndersonCooking
Жыл бұрын
Haha I appreciate that, I’m glad you like the content!
@benwilj1
4 ай бұрын
The R6 community should do more of these types of videos. They can be more fun to watch than the normal game play vids
@fiveminutezen
Жыл бұрын
I see you have the rubber glove over your cutting glove, that's the move my man! Makes a mandolin useable!
@CharlieAndersonCooking
Жыл бұрын
Yes definitely, I won't use a mandoline again without my cut resistant gloves haha
@fiveminutezen
Жыл бұрын
@@CharlieAndersonCooking It's also fun to like force the last little bit of what I'm slicing through the mandoline. Perhaps I'm tempting the hand of fate by putting so much faith in the cut glove.
@gandalfstormcrow8439
Жыл бұрын
Im looking with love at my professional grade slicer.😍
@georgebush7694
Жыл бұрын
Master of the mandoline
@playerzero2236
Ай бұрын
Use ground beef. 90/10 or 80/20. Salt, worcestershire, and a touch of msg (do not overdo it it will ruin it). White American cheese on top of the meat, with mayo and black pepper on the top bun, and pre toast the bread.
@RaviPatel-wi7xk
Жыл бұрын
Dude I love your channel! Keep up the great work!
@CharlieAndersonCooking
Жыл бұрын
I appreciate it, thanks for watching!
@chrisberry9016
Жыл бұрын
LOL, at my Publix grocer down the road, they are now selling pre-thin-sliced ribeye for just this reason.
@millyonz2585
Жыл бұрын
Me: "So this is steak" Charlie: "This is beef, not steak" Me: "It's thin Steak"
@Rokegle135
Жыл бұрын
omg first youtuber to actually use dark mode
@eyesears113
Жыл бұрын
Get yourself a Japanese-made carbon steel super blue or white tiger #1 Yanagiba sushi knife. It’s the sharpest in the world. It’s single bevel. You a cut any meat like butter, super paper thin, no semi-freezing needed. You can cut paper-thin tomato slices off without even handling the tomato with your hand. Puts any other knife to shame. The downsize, and unlike stainless steel, you need to sharpen them more often. They also tend to rust if you don’t dry them after use. So they are not for everybody. But if you are willing to learn how to take care of it…no other knife will do.
@lobsterlarry6481
4 ай бұрын
Tony Lukes has a video where he starts with a cooler pan… i really liked the results
@BsBucWiLD
Жыл бұрын
The reason why you do not pre-salt the mean because it dries the THIN sliced mean out
@gregn2909
Жыл бұрын
This might sound like sacrilege Charlie, but I went through a Philly Cheesesteak obsession years ago and found that Steak-Umms were a commonly found and easy way to reproduce a pretty passably authentic cheesesteak without much work as they are already pre-sliced very thinly, which as you noted, was the key to success with the meat component.
@kronos6948
Жыл бұрын
I've done Steak-umms all throughout my life, and one thing that they don't have is the proper texture. This is because it's a formed beef product. You can get pretty close, but there's just something off about it. There are other makers of sliced steak you can get in the freezer section of the grocery store that are actual frozen slices of beef that will work better if you can find them. But Steak-umms do work in a pinch.
@bloozedaddy
Жыл бұрын
Steakum defintely better than the Philly Steak brand.
@kronos6948
Жыл бұрын
@@bloozedaddy yeah... just gotta look for the one that looks like actual slices of beef. I can't think of the brand offhand
@bloozedaddy
Жыл бұрын
@@kronos6948 I'm from central PA and lived in Philly for a year and I'm not sure why he's trying to get caramelization on the steak so much. Most places are pretty gentle with the cook to keep the meat tender. The onions and bell peppers would have some if you went that direction. When I make mine as soon as the pink is gone I'm done cooking. My guess is most places are getting their beef from Sysco or some place similar. Slightly higher standards for restaurant grade foods.
@kronos6948
Жыл бұрын
@@bloozedaddy I know, right? I think he needs to reevaluate the sandwiches he's had. Maybe come back to Philly and get some from regular pizza joints instead of the big names. He's also missing the oil squirt that a lot of places do. And he should really go with American or provolone for the cheese.
@bluedogron
Жыл бұрын
I live in upstate Delaware and have had my share of Philly cheesesteaks. A "True" Philly cheesesteak is made with very thin sliced Ribeye. Yours to me looked a little over cooked and should have been chopped up a little more. And yes the roll makes a big difference. Great video though and of course this is just my opinion.
@jasonpakkala9015
Жыл бұрын
I've used pre-cut packs of ribeye from the Asian market. Perfect for cheesesteaks.
@MsBeverly13
Жыл бұрын
Aldi has shaved beef and so do Walmart. I make me one every week. A small one of course. Gotta keep my figure at 55! Lol and mine didn’t have any fat on it.
@kevinkev1530
Жыл бұрын
Jawn 😂👍🏾👍🏾glad your inspired by philly, nice show
@Dave-ug4cd
Жыл бұрын
@1:16 "Beef Knuckle" ... up here in Alaska we have "moose knuckle."
@jkershet
Жыл бұрын
the cheesesteak meat in philly is sliced much thinner, the slices you used are about double the thickness, not sure if you chan get it, try chip steak, not really sure what it is, but thought it was ribeye but could be wrong, although American cheese is an option you ca also go foe wiz or a really nice sharp provolone, also, try to find a roll similar to Amoroso's, was the original bun baked to hold up to the cheesesteak so it doesn't get soggy
@kinggkongg9694
Жыл бұрын
We use ribeye here in Philly
@kuanged
Жыл бұрын
Ironically, we Chinese have also figured out that we can use steakums for hotpot.
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