The Art of Crafting the Perfect Cheese Steak: A Step-by-Step Guide with Bears

Yes, bears are indeed involved in this culinary journey. Our expert guide takes us through the process of creating the ultimate cheese steak, starting from the beginning. With a flick of the wrist and a dash of creativity, we embark on this gastronomic adventure.

First, let's take a look at the sides. Or rather, the ends. As our guide so aptly puts it, "the ends first." This clever trick ensures that our cheese steak turns out perfectly cooked. By starting with the ends, we can create a seamless transition from one layer to the next. It's a little like making a baguette – you need to fold and pinch just right to achieve that perfect crust.

Next, we have the seams. Ah, the seams! Our guide reminds us to "pinch it all this one's a little I don't know." This is where patience comes in handy. By taking the time to carefully shape each seam, we can create a uniform and appealing presentation. And speaking of presenting, our guide suggests that adding some flair with burrito vibes will make all the difference.

But what really sets these cheese steaks apart is the addition of butter. Oh yes, we're talking about melted, gooey, savory goodness. Our guide insists on brushing each slice with a little bit of butter before placing them in the oven. It's a game-changer, trust us. The aroma alone will make your mouth water.

Now, let's talk about garlic salt. Ah, garlic salt – the unsung hero of many a dish. Our expert guide swears by its potency and recommends sprinkling it generously over our cheese steaks. We can't help but agree; there's something magical about that pungent flavor adding depth to each bite.

As we near the end of this culinary journey, our guide reminds us to "expedite the process." By streamlining our steps, we can create a dish that's both efficient and delicious. And speaking of efficiency, let's talk about freezing our cheese steaks. Yes, you read that right – freezing! Our guide suggests popping them in the freezer before baking for an added layer of flavor.

Finally, it's time to add the finishing touches. A sprinkle of garlic salt, a drizzle of mayonnaise (or perhaps a creamy sauce?), and voilà! We have ourselves a cheese steak fit for a king. Or, at the very least, a bear.

As we take our first bite, the flavors explode on our taste buds. It's like a symphony of savory goodness – a true cornicopia of flavor. And let's not forget the presentation; our beautifully crafted cheese steaks are almost too pretty to eat.

But eat them we must! After all, as our guide so aptly puts it, "you have to eat it." So, go ahead and indulge in this culinary masterpiece. Your taste buds will thank you.

The Science Behind Cheese Steak Magic

So what makes these cheese steaks truly special? It's a combination of factors, really. You see, the cut of meat is critical – a perfect balance between tenderness and flavor. The way it's mixed with the cheese and other ingredients creates a delightful harmony of flavors.

And then there's the issue of steam. Ah, the steam! It's what separates a good cheese steak from a great one. By creating a bridge between the meat and cheese, we can trap that flavorful steam inside, infusing each bite with an unparalleled depth of flavor.

But let's not forget the role of presentation. A beautifully crafted cheese steak is almost as important as the flavors within. It's all about creating a visually appealing dish that will leave your guests in awe.

The Magic of Garlic Salt

Garlic salt – it's a game-changer, folks! Our expert guide swears by its potency and recommends sprinkling it generously over our cheese steaks. But why does garlic salt have such a profound impact on our dishes? It's all about the science behind flavor enhancement.

You see, when we sprinkle garlic salt over our cheese steak, we're not just adding flavor – we're also enhancing the aroma. The pungent smell of garlic wafts up, tantalizing our taste buds and teasing us into taking a bite. And once we do take that bite, the flavors explode on our tongues, creating an unforgettable experience.

But what about mayonnaise or creamy sauces? How do they fit into this culinary equation? Ah, my friend, those are all about adding depth and complexity to our dish. A tangy sauce can cut through the richness of the cheese, while a dollop of mayo adds creaminess and indulgence.

The Art of Presentation: Burrito Vibes

As we near the end of this culinary journey, it's time to talk about presentation. And what better way to present a cheese steak than with a dash of burrito vibes? Our guide reminds us that folding and rolling our cheese steaks can create an appealing and Instagram-worthy dish.

It's all about creating a seamless transition between layers, folks! By carefully folding each slice into a neat, tidy package, we can showcase the colors and textures within. And when it comes to presentation, every little detail counts – from the sprinkle of garlic salt on top to the delicate folds in the cheese.

The Science Behind Freezing: A Game-Changer

So what's the magic behind freezing our cheese steaks? It's all about preserving the flavors and texture. By popping them in the freezer before baking, we can create an added layer of flavor that enhances each bite.

It's a clever trick, really – one that allows us to streamline our cooking process while still delivering incredible results. And when it comes to freezing, every little detail counts. From the right temperature to the precise amount of time, we need to get it just right to achieve maximum flavor and texture.

The Magic of Butter: A Golden Touch

And finally, let's talk about the golden touch – melted, gooey butter! Our guide insists on brushing each slice with a little bit of butter before placing them in the oven. It's a move that's both intuitive and inspired, really. By adding that perfect amount of butter, we can create an irresistible aroma that draws us in.

It's all about creating an experience, folks – one that combines flavors, textures, and presentation to create something truly magical. And when it comes to the cheese steak, there's no better way to do that than with a dash of bear-inspired flair!

"WEBVTTKind: captionsLanguage: enwhat am I putting on a stick oh my God cheeseburger are you putting a cheese steak on a stick oh these are my Philly cheese sticks oh my God Jeffrey of course you are my Sue naturally of all right up start be like twitching this whole I know I was like who's my sue for this like Jeffrey I'm like no I love you this is right up your alley pop tube dough this is see that you pre americ cheese opened it for him yes we did we we've been down that road before so what I need to do is cut these into 10 rectangles these four Cuts four Cuts exactly so one two three four and then one right through the center you could start with that I'm going to start with the inside so I was when I was like kind of deconstructing this into stick form right I wanted it encased in dough we got that nice and easy pop tube dough now comes the meat very important we're using shaved ribeye comes like this you get in store I I thaw it out or if it's fresh I air it out take it out of the plastic air it out overnight then you can see like you know the the redness of that meat really is uh beautiful dries it out and then to kind of make it even more palatable and an easier bite down in our stick great job Jeffrey you are just you don't even need to do anything now uh I I puled it about three four times in the food processor wow all right just to kind of give you because I don't want you to take a bite of the cheese steak and then you pull it out get this big AR just surprised they're using really good steak I mean it's like the No No so now how do I kind of bulk bul up the flavor of traditional some cheese steak stuff you got the onions you got the peppers you got all that I don't want to get too complicated or too wet inside so we're starting with just a humble shallot right in there some quick onion flavor a humble shallot a humble shallot and we're going to pulse that up so it's nice and even again using the same fruit processor that we did the meat and you can do the red onion is the Red Onion just broke what no the red onion is just so big right I don't want all that onion I don't want to like cut a quarter of an onion and then waste the rest of it when you still get that that kind of combo youell this is pretty much like that's what it looks like and then some nice crini mushrooms we're going to P this a very French Philadelphia dish don't tell the Phil I mean there would be like you know sometimes people put mushrooms on their cheese steak it happens I like mushrooms on a cheese I just want to like bolster the beefiness of this right again I think if you started adding bell peppers in there whatever it just gets too wet and I don't like wetness is the enemy of food on stick yeah and that was said by Benjamin Franklin who was born in Philadelphia PA in 1927 Hi Five was it really 27 I don't know but the cheese steak was invented in 1930 by the Oliver Brothers in South Philly so this is a them I wonder what the oliv veryy them family's going to think of that some butter nice cool you know not blazingly hot pan but enough to foam it up while that's happening it's a lot of umami and mushrooms oh man oh that's why I like that you add it yeah flavor FL make them beefier tasting beefier tasting Jeffrey you can add like two slices of vertical Cheese on on each of those pieces of dough to get a little head what kind of cheese is this that is American cheese it's a it's real cheese two pieces on each yeah so like a yeah like a a nice stack not a stack of them but like a vertical yeah that's fine I think after all these years together of doing these football tailgating shows that we need to actually go tailgate together I AG watch gz I agree out of tailgate oh I would love to see I want to see gz in the wild real talk I think gz would be a master of tail oh he'd be so good at it and you'd want to be at his car tailgate because he would be serving the best food plus he a great host I don't know if we could count on him for practicality well who wants practic lately it's not practical out there I mean they are tailing oy rigs Tails it's crazy out there all right so we're going to let this go until it's nice and caramelized that heat that butter Right light salt some pepper in there we don't want too much salt in there because uh it's just going to make it again a little more wet but you want to hit it hard put in a bowl off now we have this lovely kind of duck cell Jeffrey you are correct m is the herbs and stuff and you guys are talking about the mixture that usually goes around the beef wellington I was just going to say this reminds me of your Wellington it's just bumping it a little bit but it's all we're I like it we're focused on Flavor stretches you know what actually take one of these off of each of it please we're going to put the meat on there I I thought we had more cheese I was going to bump up the cheese so we're mixing the mushrooms in there some salt all right all right anybody want to guess what these are no bana peppers with a little bit of that vinegar still in there I mean Jeff you really are getting a lot of flavor between the mushrooms and the warer sauce that is going to be like super Umi yeah I agree and that's kind of what I was thinking we could have gone ground beef with this we could have precooked it but I tell you you follow this recipe it's going to be perfect because the meat's still going to be like just barely cooked you know what I mean it's going to be that medium well which you want for this and everything's going to be cooked on the outside and the cheese is going to be gooey and it's going to be a One-Stop shop on a stick Jeffrey you don't need to dunk you don't need to do much else except builds all right you grab a spoon spoon we'll do about a tablespoon get up in there tablespoon right on top like that okay I'm GNA get this one out of here do you guys have Jeff so you reain from the city of the Bears yes of course so what what's the mascot uh the bear yeah lead me through this immensely okay so you did that you did that all right now we're going to the the sides first you mean the ends first yeah the ends first and then then the sides go up like that okay so you can see how easy oh it's a little fold a little like bagette Staley dear St we making a baguette kind of I can get it dub bears and then I know we do love the Bears pressing it together like that HH like this make sure you pinch it all this one's a little I don't know we cut this one and then we'll do it seams side down let's do another oneide down what do you want this so this is Burrito Vibes it's burrito Vibes for sure we're not like rolling but as you could see we want to make sure that it's a nice little seam like that thank you and then you put the seam side down Jeffers yes you know also expedite the process you really mixed a lot of different steak Vibes Jeff because it also reminds me of like when you have a a ribeye with a Matra D butter with mushrooms and butter on top I think adding the butter on top I think American cheese actually needs a little butter and a little beef yeah you could go up to this step and just put them in the freezer yep and then have these that you just pop in the oven here I am brushing these tops with a little bit of melted butter I'm trying to figure out if Philly's going to let you visit by putting no they're probably not but listen once you take a bite of this they're going to name Jeff Delphia Jeff fidelia Jeff fidelia we are painting this with butter Jeff and now we're going to take a little bit of garlic salt okay A little extra you know I love my garlic salt you know I love it you a really good idea I think this is a really smart little stick I've gotten really garlicked out at the supermarket I go to the spice aisle and I buy every form of dried garlic powder granulated sifted salted the flavor I mean after I showed you how to make your own you know people like you go to like a buffet at like a mid-priced hotel and they have the uh the cereal the Dry Cereal that you turn I have my garlic salt in that now just comes out by the cup no you don't into the oven 425 for 12 minutes it will get golden brown it's hot but again we don't want to overcook that meat in there we want it juicy and succulent but we also want it looking like this yeah oh W Jeff look it is it a roll it kind of looks like the little cins like when you go to the a slice shop and they have the the rolls that's what it looks like I mean this is also very you're not Ste egg roll you can wrap these and fry them oh yeah you can definitely fry this no sauce why because we have that gooey cheese in there yeah it's wit you know it's wit right you know I would not be upset with a little mayonnaise dip with these though I know you Katie you'd probably love a nice nicest canoe of ranch I actually put mayo on my cheese steak at time ketchup delicious let me let me change the face I made all right take would mayonnaise be a bad idea what about like a would a Cheesy cream sauce be wrong no you have Jeffrey you have to eat it Hest all right Alex is getting the official taste here because she has been the most compliant and respectful of me I been your big supporter here you have been amazing gz eat it on a stick look at Jeffrey he's like pretending gz eat it on a stick these are hot they just came out of the oven Jeff can you do it or do you want me to cut it with a knife and on the S no jezy we going to eat it eat it on a oh my God play don't play that was funny you know what this really tastes like a cheese Steck it happened did he do it did he eat on a stick it's hot it's hot it is so hot it is delicious look at right but there's been no there's been no seepage no leakage cuz we folded it is it the pop tube of crescent roll dough no this is the pop tube of pizza dough thank you for allowing me to clarify you know Jee the thing is it's the cut of the meat and the way you mixed it the mushroom are critical cuz you need that bridge between the meat and the cheese to create the steam so you get this whole it's like a cornicopia I'm going to call this a cornicopia cornicopia of flavorwhat am I putting on a stick oh my God cheeseburger are you putting a cheese steak on a stick oh these are my Philly cheese sticks oh my God Jeffrey of course you are my Sue naturally of all right up start be like twitching this whole I know I was like who's my sue for this like Jeffrey I'm like no I love you this is right up your alley pop tube dough this is see that you pre americ cheese opened it for him yes we did we we've been down that road before so what I need to do is cut these into 10 rectangles these four Cuts four Cuts exactly so one two three four and then one right through the center you could start with that I'm going to start with the inside so I was when I was like kind of deconstructing this into stick form right I wanted it encased in dough we got that nice and easy pop tube dough now comes the meat very important we're using shaved ribeye comes like this you get in store I I thaw it out or if it's fresh I air it out take it out of the plastic air it out overnight then you can see like you know the the redness of that meat really is uh beautiful dries it out and then to kind of make it even more palatable and an easier bite down in our stick great job Jeffrey you are just you don't even need to do anything now uh I I puled it about three four times in the food processor wow all right just to kind of give you because I don't want you to take a bite of the cheese steak and then you pull it out get this big AR just surprised they're using really good steak I mean it's like the No No so now how do I kind of bulk bul up the flavor of traditional some cheese steak stuff you got the onions you got the peppers you got all that I don't want to get too complicated or too wet inside so we're starting with just a humble shallot right in there some quick onion flavor a humble shallot a humble shallot and we're going to pulse that up so it's nice and even again using the same fruit processor that we did the meat and you can do the red onion is the Red Onion just broke what no the red onion is just so big right I don't want all that onion I don't want to like cut a quarter of an onion and then waste the rest of it when you still get that that kind of combo youell this is pretty much like that's what it looks like and then some nice crini mushrooms we're going to P this a very French Philadelphia dish don't tell the Phil I mean there would be like you know sometimes people put mushrooms on their cheese steak it happens I like mushrooms on a cheese I just want to like bolster the beefiness of this right again I think if you started adding bell peppers in there whatever it just gets too wet and I don't like wetness is the enemy of food on stick yeah and that was said by Benjamin Franklin who was born in Philadelphia PA in 1927 Hi Five was it really 27 I don't know but the cheese steak was invented in 1930 by the Oliver Brothers in South Philly so this is a them I wonder what the oliv veryy them family's going to think of that some butter nice cool you know not blazingly hot pan but enough to foam it up while that's happening it's a lot of umami and mushrooms oh man oh that's why I like that you add it yeah flavor FL make them beefier tasting beefier tasting Jeffrey you can add like two slices of vertical Cheese on on each of those pieces of dough to get a little head what kind of cheese is this that is American cheese it's a it's real cheese two pieces on each yeah so like a yeah like a a nice stack not a stack of them but like a vertical yeah that's fine I think after all these years together of doing these football tailgating shows that we need to actually go tailgate together I AG watch gz I agree out of tailgate oh I would love to see I want to see gz in the wild real talk I think gz would be a master of tail oh he'd be so good at it and you'd want to be at his car tailgate because he would be serving the best food plus he a great host I don't know if we could count on him for practicality well who wants practic lately it's not practical out there I mean they are tailing oy rigs Tails it's crazy out there all right so we're going to let this go until it's nice and caramelized that heat that butter Right light salt some pepper in there we don't want too much salt in there because uh it's just going to make it again a little more wet but you want to hit it hard put in a bowl off now we have this lovely kind of duck cell Jeffrey you are correct m is the herbs and stuff and you guys are talking about the mixture that usually goes around the beef wellington I was just going to say this reminds me of your Wellington it's just bumping it a little bit but it's all we're I like it we're focused on Flavor stretches you know what actually take one of these off of each of it please we're going to put the meat on there I I thought we had more cheese I was going to bump up the cheese so we're mixing the mushrooms in there some salt all right all right anybody want to guess what these are no bana peppers with a little bit of that vinegar still in there I mean Jeff you really are getting a lot of flavor between the mushrooms and the warer sauce that is going to be like super Umi yeah I agree and that's kind of what I was thinking we could have gone ground beef with this we could have precooked it but I tell you you follow this recipe it's going to be perfect because the meat's still going to be like just barely cooked you know what I mean it's going to be that medium well which you want for this and everything's going to be cooked on the outside and the cheese is going to be gooey and it's going to be a One-Stop shop on a stick Jeffrey you don't need to dunk you don't need to do much else except builds all right you grab a spoon spoon we'll do about a tablespoon get up in there tablespoon right on top like that okay I'm GNA get this one out of here do you guys have Jeff so you reain from the city of the Bears yes of course so what what's the mascot uh the bear yeah lead me through this immensely okay so you did that you did that all right now we're going to the the sides first you mean the ends first yeah the ends first and then then the sides go up like that okay so you can see how easy oh it's a little fold a little like bagette Staley dear St we making a baguette kind of I can get it dub bears and then I know we do love the Bears pressing it together like that HH like this make sure you pinch it all this one's a little I don't know we cut this one and then we'll do it seams side down let's do another oneide down what do you want this so this is Burrito Vibes it's burrito Vibes for sure we're not like rolling but as you could see we want to make sure that it's a nice little seam like that thank you and then you put the seam side down Jeffers yes you know also expedite the process you really mixed a lot of different steak Vibes Jeff because it also reminds me of like when you have a a ribeye with a Matra D butter with mushrooms and butter on top I think adding the butter on top I think American cheese actually needs a little butter and a little beef yeah you could go up to this step and just put them in the freezer yep and then have these that you just pop in the oven here I am brushing these tops with a little bit of melted butter I'm trying to figure out if Philly's going to let you visit by putting no they're probably not but listen once you take a bite of this they're going to name Jeff Delphia Jeff fidelia Jeff fidelia we are painting this with butter Jeff and now we're going to take a little bit of garlic salt okay A little extra you know I love my garlic salt you know I love it you a really good idea I think this is a really smart little stick I've gotten really garlicked out at the supermarket I go to the spice aisle and I buy every form of dried garlic powder granulated sifted salted the flavor I mean after I showed you how to make your own you know people like you go to like a buffet at like a mid-priced hotel and they have the uh the cereal the Dry Cereal that you turn I have my garlic salt in that now just comes out by the cup no you don't into the oven 425 for 12 minutes it will get golden brown it's hot but again we don't want to overcook that meat in there we want it juicy and succulent but we also want it looking like this yeah oh W Jeff look it is it a roll it kind of looks like the little cins like when you go to the a slice shop and they have the the rolls that's what it looks like I mean this is also very you're not Ste egg roll you can wrap these and fry them oh yeah you can definitely fry this no sauce why because we have that gooey cheese in there yeah it's wit you know it's wit right you know I would not be upset with a little mayonnaise dip with these though I know you Katie you'd probably love a nice nicest canoe of ranch I actually put mayo on my cheese steak at time ketchup delicious let me let me change the face I made all right take would mayonnaise be a bad idea what about like a would a Cheesy cream sauce be wrong no you have Jeffrey you have to eat it Hest all right Alex is getting the official taste here because she has been the most compliant and respectful of me I been your big supporter here you have been amazing gz eat it on a stick look at Jeffrey he's like pretending gz eat it on a stick these are hot they just came out of the oven Jeff can you do it or do you want me to cut it with a knife and on the S no jezy we going to eat it eat it on a oh my God play don't play that was funny you know what this really tastes like a cheese Steck it happened did he do it did he eat on a stick it's hot it's hot it is so hot it is delicious look at right but there's been no there's been no seepage no leakage cuz we folded it is it the pop tube of crescent roll dough no this is the pop tube of pizza dough thank you for allowing me to clarify you know Jee the thing is it's the cut of the meat and the way you mixed it the mushroom are critical cuz you need that bridge between the meat and the cheese to create the steam so you get this whole it's like a cornicopia I'm going to call this a cornicopia cornicopia of flavor\n"