The Perfect Philly Cheesesteak At Home (2 Ways)
6,790,530
Published 2021-09-29
A Philly cheesesteak should be greasy, cheesy, and of course, have great bread. But the most important thing is that you can't stop thinking about it after you've eaten it. That's what makes it great.
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Full Recipe: www.joshuaweissman.com/post/the-perfect-philly-che…
Ingredients Needed:
Hoagie Rolls:
- 950g bread flour
- 20g fine sea salt
- 12g granulated sugar
- 3g instant yeast
- 50g extra virgin olive oil
- 589g water
- semolina flour for dusting (we need, get from central)
- rice flour
Cheese steak Filling:
- 4lb boneless rib roast
- 2lbs short ribs, boneless
- 1/2 cup tallow
- 1/2 cup vegetable oil
- 25 slices provolone cheese
- 3 Sweet onion
- 1 cup mayo
- 4 cloves garlic
- salt and pepper to taste
A5 Wagyu Cheesesteak:
-large a5 wagyu ribeye
-1 swet onion
-4 cloves garlic, sliced and toasted
-5 sage leaves, fried
-sliced gouda
-sliced swiss
-1/2 cup mayo
-1/4 cup cholula
-3 tablespoons sriracha
-2 teaspoons garlic powder
-salt and pepper to taste
All Comments (21)
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I tried this recipe last week. Another two weeks and I can finally have lunch.
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Josh: it is actually easy to make a philly cheesesteak Also josh: takes a week and a half to make one
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Quick tip: We use about 2" thick, high quality ribeye steaks. We freeze them just about solid, and slice them on a mandolin. It gives you the perfect consistency and thickness for the meat EVERY time! Also, I have a cheap, crappy mandolin from Walmart... I think it was like, $15 bucks. It works great!
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For anyone who wants to make this irl (and doesn’t want to spend 4 days making bread 😂) - the Cubano bread is a great sub for the loaf he makes here, and can be done in an afternoon. Made it yesterday and it was amazing!! Only other thing we did different is we got a jar of the cherry peppers from jimmy John’s and omg 🤤 it was amazing!!
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as a person from philly i appreciate the “philly is very loud” bit because yes. yes it is.
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"there's almost too much flavor" suffering from success
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I'm a chef in Las Vegas, and the mind, body, dough connection is the best culinary advice I've heard, in at least 5 years!!!....
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One trick I learned in making my own version of the Philly Cheesesteak is to wrap it up and let it sit for 5 minutes, or a cold beer, before eating.
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As a Philadelphian, I was so proud when you didn't go to pats and Geno's. I was really ready to be disappointed. Thank you Tom.
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Just made the baguettes. My first time baking bread (I'm 67). Came out awesome! Will definitely make it again. Perfect with my steak and cheese. A few weeks ago my wife bought me Joshua'a cookbook. Looking forward to making a few things from it. Thanks, Joshua!
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I just made this and we LOVED it! Thank you for always making the best easy cooking videos!
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I'm a fully formed adult and there was no way in hell I was baking bread. I went straight to the store, bought the bread and followed this recipe. It was great! Thanks for the video
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He put more energy into that bread than my father did in my childhood. Thanks papa.
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Whenever I see the words "Philly Cheesesteak" I instantly think of the episode from Fresh Prince of Bel-Air, where Will and Uncle Phil argue over what makes a Philly Cheesesteak, a Philly Cheesesteak.
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This is one of my favorites i've watched it a few times now. I cook like 3 times a year but i'm going to give this a shot.
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love it! made it too, but i changed a tiny thing, that i liked a lot: added seedy Dijon-mayonnaise and used the bread to pick the whole thing up from the grill, but before you pick it up let it rest (covered with any kind of lid) on the cheesy meat
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"This needs mustard" my grandpa who was born and raised in Philly used to get his with mustard, my dad thought he was crazy but maybe he was onto something
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Man, that looks incredible, but I won’t lie. I was hoping you’d show us how to make artisanal cheese wiz
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I've recently learned how to make Philly cheesesteaks, and one thing I would highly recommend is toasting the hoagie before making the sandwich. Specifically, I like to toast the roll with a homemade garlic butter. Massive difference in both texture and flavor.
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As an almost Phillidelphian (I live about 45 minutes out), I would say I have the same opinion. I have never had a jaw-droppingly good cheesesteak, I think most that I've gotten in philly were too oily/dry/bland, and if I were to make one, I could only pray to God it looked that amazing.
