ibejustaman: Last year I bought myself an outdoor, propane griddle. I whip on cheesesteaks on that son of a bitch all the goddamn time. Similar to what you have going on here, but I typically borderline burn some jalapeños and chuck them on there. Really good. Highly recommend it
huu11: I’m pretty sure you just added Havarti not provolone to those sandwiches…
DevinGPrice: Does it have to be on a grill? The food never seems to touch the grill other than toasting the bun.
deadbabieslol: As a Philadelphian, this is the first cheesesteak recipe I’ve seen on here that I could actually stomach.
I’d chop that ribeye up a bit more and nix the peppers, but that jawn looks nice.
PlanetMarklar: Jesus, *ribeye*? Is that common for Philly cheese steak? If you are going to cut it that thin and seer it that dark, wouldn’t you rather use a cheaper cut of beef? Ribeye makes a great rare steak.
ThatsPhallacious: I’ve always wondered where this idea that cheesesteaks have green peppers on them came from. It’s either with or without fried onions, that’s it at Pats, Genos, Chinks (or whatever the hell they changed the name to, John’s maybe?), Steve’s, etc. The only joint that I can think of that even offers peppers is Tony Lukes and their an over priced chain restaurant and a disgrace besides.
youvegottabejoking64: Isn’t that Havarti?
tb03102: I’m starting to think op doesn’t have any means of cooking indoors.
GVas22: Is this your full time job making these grilling videos? Because if it is I envy you.
LeprosyDick: The instant I see it labeled as a Philly cheesesteak I know it will be wrong.
AngeredCowbell: what’s up with this guy and his grill?
scrubking: That meat is going to be horribly bland.
rosencrantz247: it didn’t even list all the ingredients in the gif. There was at least 3 or 4 cups of compression artefacts in there.
illinoisape: That provolone looks an awful lot like havarti to me.
DarkRagunax: Not really philly but nice recipe. Starving for a Sammie now.
gregthegregest: Source: https://youtu.be/Wian9mxgXso
Please give the original video recipe a little love and check out the recipes.
Ingredients
1 Ribeye Steak
2 Onions
1/2 Green Pepper
Provolone Cheese
Long Bread Rolls
Salt & Pepper
FishtownYo: Only authentic if person eating it speaks English.
LyingForTruth: Hey, save some pixels for the rest of us.
swizzletips: I’m from Philly and my favorite trick with cheesesteaks is to wrap them in parchment and foil and stick them in a warm over for a few minutes before serving. The wrap they come in isn’t just for a clean handoff. It allows the heat of the meat to soften the roll and packs everything together so it’s easier to eat. The cheesesteak is supposed to be sort of soft and chewy. Always remember to wrap it up, redditors!
kula_shakur: Two things: Slightly freeze that meat beforehand so you can get those slices to about a third of that thickness. Those chunks are WAYYYY too thick for a proper, edible sandwich. They should be closer to cold cuts.
Also, cooking with a cast iron pan on your grill looks neat but, wow, is that a fucking waste of time. It is literally going to do nothing to flavor your food and you can toast your bread in the oven broiler.
oh_no_aliens: I swear this motherfucker only ever Cooks with charcoal.
amazedbunion: I live in Philly and make cheesesteak for a living at Lee’s Hoagie house. This is insulting. Several errors in the traditional Philly cheese steak. Provolone is fucked. So are bell peppers.
buttface3001: Blasphemous! That ain’t no Philly!
kratomrelapser: Interesting I hardly ever see square provolone here
heavy_dd: I am so gonna make this tomorrow! Thanks!
SplitArrow: I make these every year after we bag a deer. Venison Phillies are amazing!
1rational_guy: Nice video.
Add a little jalapeno and cumin you’ll have a Pheonix Cheesesteak.
duckandcover: The obvious:
Hey folks, you can save time by doing this on a stove like you normally use a pan
Also, some asian markets will sell thinly sliced beef (of differing qualities) for shabu shabu that are the proper thickness which is thinner than what you can do by hand. That’s actually kind of key to the proper texture of a PCS. It might be more expensive though. Another possibility is to freeze the meat and use a mandolin to cut thin slices.
Massgyo: Looks like havarti to me bub!
Bedlam9d: Curious, why freeze steak for 20 min?
Shamr0ck: Do you not own an oven? I would hate being your neighbor always smelling delicious bbq
pumpinpat: Where are the mushrooms?
Mad_Juju: Those grill marks! /s
auldnic: once again one of those bbq sets…
instant close for me
CabbagedDaughter: This fucking guy and his charcoal cooking.
senecatree: So many people are going to say ‘fuck it’ and just go and buy take out phillys.
naughtyfunk1: This is a steak sandwich. Not a Philly cheese steak.
nelsonmavrick: What the fuck was the point of using natural charcoal?
moredrinksplease: Well now I want a philly sandwich for breakfast before I go to this wedding today.
DirtyProjector: Why go out of your way to start a charcoal grill just to put a cast iron skillet on top? Can’t you just use a stovetop?
_lightfantastic: Go Birds.
blgp52: From philly, that’s not a Philly cheesesteak
mdmarra: If you’re going to add anything except cheese and onions, you have to drop “Philly” from the name.
spook30: That poor cast iron skillet getting abuse by the metal spatula.
i0datamonster: God dam this guy has been on fire
sfxer001: Philly checking in here. That looks terrible.
yamez420: As a former South Jersey resident; this is all wrong. A real cheese steak is made with chopped steak on a flat iron with cheese whiz. One wiz with.
