Cheesesteak Video Controversy and Recipe

If there’s one thing that’s been the most controversial of any video that I’ve ever had, it’s been a cheesesteak video. Bunch of bunch of negative comments, y’all. Chill out, y’all.

Why You’ll Love This

This right here is a cheesesteak video.

Most of all, this isn’t to be a Philly cheesesteak replica authentic Philly cheesesteak, okay?

This is a cheesesteak.

Now make good groceries, so I’ll make it the way he wants to do it.

I’m going to have onions.

I’m going to have peppers.

I’m going to put some mayonnaise on my bun.

What you know about that?

Look y’all, I’ve had a Philly cheesesteak.

I like it.

It’s good.

I’ve had a dinnick sandwich too.

It was the bomb.

Today, I’m doing a cheesesteak my way.

Ingredients

• four nice piles of shaved ribeye steak (eight ounces, half pound of meat per row)

My seasoning here is:

• two tablespoons of beef powder
• about a teaspoon of kosher salt
• about a teaspoon of garlic powder
• onion powder

Rolls:

• nice beautiful rolls (eight-inch rolls)

Other ingredients:

• avocado oil
• butter
• red peppers
• onions
• American Cheese, White American
• thinly sliced provolone cheese
• mayonnaise

Instructions

1. We want to get the griddle nice and warmed up. We’re anywhere from 320 all the way to 367.
2. We’re just going to get these peppers, and we’re going to get these onions on here first.
3. This is avocado oil, and butter.
4. We’re just going to, just want to get these onions, and you want to get these peppers nice, and sweat. Got all the burners on low right now, by the way, y’all.
5. I want to take some of this seasoning that we made up, liberally on those. You want to make sure they got some little seasoning on them, too.
6. We’re just going to let those go for a couple of minutes.
7. We’re going to move them around, make sure they don’t get burnt.
8. First things first, you want to get this griddle smoking hot. I’ve cranked these three up to high. Eventually, we’re going to have to cut those down. It’s going to get really, really hot.
9. I put mayonnaise on my bun. And we’re going to let it down. We’re going to toast it a little bit. It’s going to be also 500 degrees.
10. I’m going to come here and do my best. I don’t want to put it down in the glob. Just want to kind of fan it out so that each piece can get some caramelization on it.
11. Now, we’ll come in here with our seasoning. Well, liberally.
12. I’m going to let it get kind of toasty just to get it warm. I just want to get it warm.
13. Now, I’ll put a little bit more mayonnaise because, well, the other mayonnaise is gone.
14. I like mine like, you know, all the way. So I want to put my peppers and onions on there. I’ll mix it in.
15. My wife likes peppers and onions on hers. No mayonnaise on her bun and she wants provolone on it. Provolone, just like that.
16. I’m going to do provolone and white America.
17. We’re just going to put it on top of there.
18. We’re just going to put it on top of there.
19. We’re just going to get under this thing. I’m going to put your hand down like this, come under it.

Cooking Tips

That’s the first thing you want to get ribeye. Don’t use sirloin. Use a ribeye. Nice, fatty, beautiful tender ribeye.

So what I did right now, we’re in December. A lot of ribros are going to sell y’all. Take advantage of it. Buy you a rib roast, 6.99 a pound. That is cheap. So I took that rib roast and I put it in a freezer for a little bit and really firm it up a little bit. Then I just took my doll strong knife and just really just came in really thinly sliced it, okay? Made it real, real thin and I’ll portion these out to eight ounce piles.

That’s our seasoning for both our meat and our vegetables.

If you got a, like a Italian restaurant near, just go up and say, hey, can I buy some rolls from you? These are the rolls. They come frozen. Just put them in your freezer and use them when you’re ready.

This is avocado oil, and butter. I’ll do that so that it increases the smoke point of the butter. Don’t burn.

You really want these to be done for you. Put your rib eye on there because it goes fast. Once you put that shaved rib eye down on the griddle, it goes extremely fast.

This picante, actually, has got a little bit more of a bite to it. So that’s going to be the cheese of choice. I’ll probably do one of each. The wife only likes provolone.

They still got a little crunch to it kind of out, didn’t they? You kind of go however you like it. If you like them really, really soft, go really, really soft.

We’re going to let that get up a little bit more because when we drop this meat down, it’s going to drop a temperature.

What that also does is it steamed your bun.

ribeye is they’ve got to use a ribeye y’all. It’s so rich, so meaty. Got tons of flavor. Gotta go with a ribeye.

The bun has been steamed when we put it on top. Nice and soft. Beautiful.

And y’all hey, that’s all I got for you today. I appreciate you watching. If you’ve made it this far, if you don’t mind, Hey, I love each and every one of you.