**A Philadelphia Cheese Steak Like No Other**

The moment of truth had finally arrived. The Philly cheese steak was ready to be devoured, and I couldn't wait any longer. I watched with bated breath as my host expertly assembled the sandwich, layering on the juicy beef, melted American cheese, and caramelized onions. The anticipation was palpable, and I could almost taste the sweetness of the onions and the savory flavor of the beef.

The first bite was like a symphony of flavors, with each component working in harmony to create a truly exceptional culinary experience. The beef was cooked to perfection, with just the right amount of char to balance out its natural tenderness. The cheese added a creamy texture and a rich, velvety flavor that complemented the beef beautifully. And then there were the onions – sweet, caramelized, and crunchy, adding a delightful depth to each bite.

I couldn't help but think about how much I had been missing this classic sandwich for. It was like a taste of nostalgia, transporting me back to my childhood days spent watching sports with my family, munching on juicy Philly cheese steaks that were always a highlight of the game-day spread. My host had done it justice, expertly capturing the essence of this beloved sandwich in every bite.

But what really made this Philly cheese steak stand out was its uniqueness. It was clear that my host had put thought into selecting the freshest ingredients and crafting each component with care. The roll was soft and slightly sweet, holding up beautifully to the juices and flavors inside. And then there were the peppers – crunchy, salty, and just the right amount of sweetness to balance out the savory flavors.

As I took another bite, I couldn't help but wonder if this Philly cheese steak was even a winner in its own right. Was it better than the classic version? Did it surpass expectations or simply meet them? All I knew was that I was thoroughly enjoying every moment of this culinary experience, and that's all that mattered.

**A Chicago Beef for Comparison**

After indulging in the Philly cheese steak, my host presented me with a Chicago beef sandwich as a comparison. This time, however, I had been warned – it would be unlike anything I'd ever tasted before. And indeed, it was like a whole different animal altogether. The first bite revealed a rich, meaty flavor that was both familiar and foreign at the same time.

The Italian beef was slow-cooked to perfection, with each component melding together in harmony. The sweet and hot peppers added a delightful crunch and a pop of color, while the au jus brought everything together with its savory flavor. It was like a taste sensation, with each bite revealing new layers of depth and complexity.

I couldn't help but think about how much I'd been missing this style of sandwich until now. The Italian beef had won me over with its unique blend of flavors and textures, transporting me to the streets of Chicago in every bite. My host had done it justice once again, expertly capturing the essence of this beloved sandwich in every aspect.

**A Newfound Appreciation for Philly Cheese Steaks**

As I finished my second sandwich – the Italian beef – I couldn't help but feel a newfound appreciation for the humble Philly cheese steak. It was clear that my host had put thought into crafting each component, and the result was nothing short of exceptional. I realized now that this classic sandwich was more than just a staple of Philadelphia cuisine – it was an experience, a symphony of flavors and textures that could evoke emotions and memories with ease.

My host's neutral ground status as a New York boy had given me a unique perspective on both sandwiches, allowing me to appreciate their differences in style and flavor. The Philly cheese steak was like a taste sensation, while the Italian beef was more complex, nuanced, and layered. It was clear now that there was no one-size-fits-all approach to this beloved sandwich – each variation had its own charm and character.

And so, I left with a newfound appreciation for both sandwiches, grateful for my host's expertise and generosity in sharing these culinary experiences with me. Whether you're a Philadelphian or just visiting the city, there's no denying that a well-crafted Philly cheese steak is an experience like no other – one that will leave you craving more and wondering if it's truly possible to do better.

"WEBVTTKind: captionsLanguage: entoday we have a showdown of Epic Proportions a head-to-head Battle of two of the greatest beef sandwiches of all time representing the Chicago Italian beef sandwich from Chicago we have Adam wit with hundreds of hours of beefy research both in the field and in the home kitchen and if you've been watching this channel for the last decade you know I'm a native Philly boy growing up in handling plenty of cheese steaks I put out many videos on the subject and today we will put forth our best possible representation from all our knowledge over the years of each of these sandwiches to see which sandwich takes the crown in the battle of the beefs so we're going to start off with the beef and of course these are both beef sandwiches at the core but the preparation is completely unique for each sandwich so depending on the shop you're going to in Philly you're going to get different beef preparations mainly between like a thinly sliced more chunky piece and then chopped up on the grill in the video I made a a few years ago I featured Jim's cheese steaks which is what I grew up on they do the chopped up super fine and I much prefer this style of cheese steak now a lot of places do slice ribey but at gyms they actually use a top round so a tougher cut and they slice it super thin on the deli slicer so I'm going with a piece of bottom round cuz that's what we're using for the Chicago Beef and because the bottom round is a little bit on the drier side I wanted to blend in something else I found a piece of meat in my freezer that was unlabeled mystery meat yeah mystery meat high quality mystery meat but it looked super marbled and delicious I think it's either a piece of Chuck or brisket and I recipe tested it and these two together are amazing and what I'll do is I'll take these out of the freezer and let them defrost just a little bit it's easier to slice them thin if they're slightly Frozen and we're going to slice these up super thin in the deli slicer just like they would at gy dude this is insane thank God I bought the meat slicer for this video that's insane so that is the Philly beef the Italian beef is a little more complex I would say than just slicing up meat it's funny when you say like complex cuz these are both super simple sandwiches but I guess you know it's essentially brazed beef that's been chilled down sliced super thin popped into a roll with some crunchy spicy peppers on top okay so like Italian seasoning right you're familiar with it everybody you see it at the store in the pre-made little bottles that's fine too but honestly for this you're going to want to make your own cuz it's always kind of better when you do so if you can grab yourself whole spices it's always better in this Italian spice mix in particular it's really important that you have garlic powder oregano and then a little bit of red chili flake for that kick you're going to just Blitz those with a mortar and pestle or a spice blender into a fine powder and uh boom that's tin seasoning so here we have our two two beautiful bottom rounds each with that fat cap right that most of the time top round doesn't have we're going to Salt those up season them real nice all over they can take a lot of salt we're lucky here because these have already been tied or trusted by the butcher right but if they're not you're going to want to do that to ensure that they keep their shape then once they're trust up you're going to add a tiny bit of oil to the pan get it super hot and really really really take your time Browning each individual side take your time doing this because you're essentially building flavor right the fond on the pan and of course all over the beef too they don't do this at the restaurants and at the spots at home but you can at home yeah that's true that's a good way to kind of just up the levels of flavor instantly like why not you know if you have the time and you're like kind of just doing the small batch you know yeah I love it after the beef's been browned you're going to add your liquid it can be a number of different things just make sure that it is a flavorful liquid beef stock is ideal if you use all beef stock you're going to have a more flavorful Jew in a pinch you can totally use 50% water 50% beef stock in a pinch pinch you can use chicken stock it's fine remember flavorful liquid and you're going to be fun and you're going to pour that stock up to the shoulders of the beef right not quite to the top but right near it then you're going to add in your Italian spice mix chop a whole clove of garlic Pop That Into You Can Leave the peel on it's totally fine then mix it up a little bit make sure the spices work into the liquid so there's not just like a layer of dry spice on the top just take it uncovered put the whole thing in the oven 375 2 hours two to I'm going to say 2 to 3 hours okay we're going to say two and a half and the goal here is that you don't want this like a full Rays falling apart you want to be able to cut it thin you know it's done when a fork can easily sort of slide into it and take it out if it's a little tough that's fine too because at the end of the day we're slicing this super thin we're essentially going to manually tenderize it and we're going to throw it back in the liquid precisely but you don't want it falling apart perfectly tender beef is cooked you got to have a little bit of patience here you got to cool the beef down in its liquids which is going to make both the beef and liquid more flavorful but also allow you to slice that beef super thin without risking it falling it apart wow look at this roast beef all right next up just pop this in the hot stram Jew and it can honestly just hang out till we're ready to use it that's convenient super convenient you can make this head pop it in the fridge if you want to take it out whenever you want pretty much pre so it's just going into the steam bath yeah it's okay if it falls apart on you a little bit that's actually kind of how it is at the shops you know nice more like a Philly cheese stick yeah almost so we've nailed down the beef we are moving on to the bread now of course without a good bread product you're going to have a shitty sandwich fact it's pretty obvious so we need to nail this down and both of these sandwiches use a long roll but the Philly is considered an Italian long roll the Italian sandwich is considered a French a French roll very which which is funny that those are switched and I would say the major difference is you've got these Amoroso brand long rolls in Philly that are super soft so every bite kind of just mushes together in one whereas for the Italian yeah it's funny as at amaroso in Chicago there's couple Brands s Rosen but Toronto is kind of like the main one and it's a French style bread so it's a little Breer super soft but it can still kind of hold up to being dunked in the Jew when you order your sandwich wet which we can talk about later so just needs a little more what would you call it a little more a little more bread it need a little more it needs to be a little more substantial so to keep things simple we're going to use the exact same bread recipe but just switch up one ingredient which is the addition of bread conditioner in the Philly cheese steak to accomplish that softness and it's funny because I did a bunch of recipe testing on this way back when I made my cheese steak video and then Charlie Anderson another YouTuber he critiqued my role with a bunch of other roles and like did a full on like analytical breakdown spent months getting the perfect long roll recipe so I'm just going to steal his recipe I actually consulted with him a little bit we're all good he's a beast so I'll link his recipe below and the recipe is basically bread flour dry yeast a little bit of bread conditioner again for the Philly cheese steak we're going to leave this out of the roll for the Italian beef a little bit of salt some oil to help with that softness and then add your water and I'll run this in the mixer for about 5 minutes and then when that comes out for the next hour or so I perform a few stretch and folds just to really help develop that gluten structure this is crazy the feel kind of back to back between the dough conditioner right here which is so Supple and soft it feels like the dough just got like a deep tissue massage feel that okay and then this is just normal like I'm used to a normal pizza dough things are just a little bit tight and it's really cool to see those side by side just the addition of the dough conditioner but these are ready to go and then we have both our unique DS here which will proof at room temperature for about 2 to 3 hours until they've doubled in size and then we'll start shaping our rolls so it starts by just dividing each dough into four pieces shaping those into balls and just letting those rest for about 20 minutes on the board and then use whatever shaping method that you know to get a nice long roll or baguette style bread loaf once all of the bread rolls are shaped I'm going to let them proof overnight in the fridge and I'll use some parchment paper and some cornmeal to make sure these don't stick and they'll go in the fridge overnight to get a nice long proofing wow I'm feeling good about those longies so these have been proofed overnight and I forgot there is one more difference for me I prefer the sesame seed roll which you don't get at every Philly establishment but by far it's my favorite rooll in Philly and you're going no seeds no seed it's plain Jane that's how people do it in Chicago it's just how it's done so we scored them and baked them off at 500° for about 8 or 9 minutes with the lid on so they puffed up and then took the lid off until they Brown and with the Philly rolls I went a little bit more Brown on those a little crispier Adam decided to bake them a little less yeah I kept mine a little more pale just cuz that's how it looks at home that's the style M all right so we've made it to the toppings and Every Sandwich needs to nail down the perfect toppings of course each city has their own specific way to do it what's going on with the Italian be I mean it's a simple sandwich simple toppings we got two they're both Peppers we got what you call Hot which are janera peppers then you got your sweet which are just regular bell peppers so jera right it kind of sounds like a dangerous weather pattern or like an STD or something yeah it's not they're actually these really really good pickled and then sort of preserved and oiled peppers and you have a full video on making this oh yeah we ordered some classic ones so yeah which you can get off Amazon 100% we'll link that somewhere for sure but um there are a couple really Classic Brands but what matters is that spicy it's crunchy and then it's kind of left slightly chunky on the flip side we got the mild or the sweet peppers as we call them right they're essentially just bell peppers and uh I totally forgot to grab them when I was in the city but lucky for us he's literally a farmer and these are like the last fresh summer things I have in the garden thank God we green peppers they came out really nice dude so you just removed the seeds sliced them up chunky basically so you just hit them with a little oil and salt and threw them in the air fryer air fryer virgin right how does this feel for you I'm a little scared a little nervous this guy does not trust in the system we see how this works all right should I get him on like a single layer yeah that's going to be ideal you can always use the shake ability though sh ability and then what do you normally roast them at like 400 yeah do 400 hit the play button hit the play button let's go now for the Philly cheese steak the toppings are pretty simple as well you've got some type of cheese the three main ones being cheese whiz which is not entering my house house American or provolone I'm going to use American for this sandwich and of course you need some caramelized onions that's the wit if you're at a cheese steak place so I just chopped up some sweet onions into like a small dice this is the size that I like got some oil in a pan and just caramelize those on a low heat you can do this right when you're making the full sandwich but it is easier to kind of do this ahead of time and just have those caramelized onions ready it's also just like a powerful move to have those like on hand yeah of course any sandwich is going to be better with caramelized onions and I felt like if this sandwich was going to stand a chance against your toppings it needed a little acidic spice so I ordered some of this what they call hogy spread and this stuff's super legit like you find it in a ton of just Philly establishments not even just cheese steaks any hogy you've got this Cherry pepper that's a little bit sweet a little bit spicy super acidic and very spreadable and just really enhances any sandwich but don't go asking for this in every Philly cheese steak place cuzz they might not have it so we have our components for each sandwich it's time to build you want to take it first sure we'll start with it before we talk about the build we got to talk about the order right if I were to go to a spot at home I would say big beef your boy your boy needs it beefy one big beef wet sweet and hot that means a large beef that's been dipped with both sweet and hot peppers in it you can get it dry you can get it wet most people get it wet I feel like it's essentially a quick dip in the Jew before they put it in the parchment paper roll it up and it just kind of like steams and gets sappy in there but so much in uendo when you order these hot slippery yeah like wet hot slippery you got the wit you got the whiz wit let's go anyway so yeah you grab your bun your sturdy bun you're just going to take a few pinches of beef in it you can really load it up right this supposed to be a hearty sandwich then you're going to lay on your sweet peppers followed by your jarda your hot peppers once the peppers are on we're going to pop it in the parchment keeping it dry roll it up nice and tight then for the sake of the video serve it with a side of Jew so we can just kind of dip whenever we want to so to bring the cheese steak together we've got a little more cooking since you already did your cooking beforehand I'm going to get out a pan add some oil and throw on just a full layer of that thinly sliced beef and I'll keep this on a medium heat start bringing this up to temperature it's going to release a lot of liquid so I'm not trying to get a hard sear here kind of like a steam at first and then I'll start chopping it up and just cooking it through I don't want to lose too much moisture here and I'll save the seasoning for the very last minute and just start mixing everything up in the shops they're like chopping It Up by hand again I liked that chop style I'm using scissors just to make this easy and protect my pan a little bit you in full cream barbecue and then that liquid will start evaporating more you'll start getting a little bit of color on that meat and then right at the very end I'll season it with salt and pepper and then I'll add in those onions at this point mix those around and I'm just going to keep on enough meat for one sandwich at this point and I kind of Stack it into a nice pile and I'll layer on some of that American cheese and then what I do is I cut open that bread roll and then I pop that right on top of the cheese so everything steams in there while the bottom meat gets caramelized and you can help that out with just a cover over it and then take a spatula and just scoop under there and give that a fullon flip over add some of that spicy sweet pepper spread and you got a beautiful Philly cheese Steck the moment of truth let's go dude I don't know if I've ever been this excited for taste test this is insane dude it's been over a year since I've had a Philly like a proper Philly I've never had a Chicago really that's why you're here because I knew I wasn't going to go to Chicago I was watching your videos and it's like all right what's the next best uh situation is having you uh come over and make it happy to be the guy okay so we're going to split split splitz do we dip yours we got to dip let's just start with this because I haven't had one of these talking about the Italian beef yes oh my God just do it quickly because I'm losing my mind here all right fting very fitting so just just hit it just pop it in there give it a nice dunk ski oh my god when it's soaked it's a whole different game the Jew the gravy as they call it all right bro let's get it m wow that's so good it's a very soft sandwich it's super No Frills it's basically what like three four ingredients it's the beef it's the bread and it's peps right two different kinds of peps sweet and hot bell peppers and crunchy jarero it gets its texture from the slight crunch of both kinds of peppers right really people like that chunky jarero on there because it's like this pickly Briny sort of crunchy thing that gets kind of just infused into this like really otherwise soft sandwich you're so right with you got to get that roll Hardy enough to handle the dip and this is perfect like it just absorbs it it's not falling apart at all and you get this absolute just juicy flavor bomb but it's not falling apart which is amazing it is kind of amazing it's uh Bread's very important okay dude I'm really excited I'm stoked for this I whoa look at that that's like it this now should be greasier and it is like it should be greasier it should all be one gooey greasy mess and I think we accomplished that the cheese cheers dude let's do a cheers on this one m i feel like you had a similar response to what I had with the Chicago Beef because it's more new like this I know the Chicago Beef was like I don't even know what's happening right now and I just saw that when you bit into that dude it's kind of it's kind of sweet it's like pleasantly kind of sweet because of the onions way more so than the one that we just had yes and that's why I think the onions are essential like if you don't order onions on your cheese steak I don't know that slight sweetness the gooey factor it's the gooey it's the goo Factor because you got the juice we got thewy we got the gooey we're deciding right now of like does a winner even make sense because they were both so good and I think what hit me was it was the uniqueness of testing a different one that we haven't had like I think your reaction to this was the exact same as my reaction to yours 100% we brought in someone who's neutral ground New York boy correct what's the New York sandwich would you say cheese yeah did you like grow up on no cuz I was I was on the island so it's really like a city thing Island boy so good sappy crunchy beefy mhm all right we're going to have you move on to this half eaten cheese steak yeah we're putting this on you dude he's having just as much trouble I feel like 100% it's tough It's Not Easy well yeah I don't know personally I'm more of a cheese steak head okay love the onions and the um cherry peppers yeah Ohad that I'm into that time in a place huh he is on the payroll sotoday we have a showdown of Epic Proportions a head-to-head Battle of two of the greatest beef sandwiches of all time representing the Chicago Italian beef sandwich from Chicago we have Adam wit with hundreds of hours of beefy research both in the field and in the home kitchen and if you've been watching this channel for the last decade you know I'm a native Philly boy growing up in handling plenty of cheese steaks I put out many videos on the subject and today we will put forth our best possible representation from all our knowledge over the years of each of these sandwiches to see which sandwich takes the crown in the battle of the beefs so we're going to start off with the beef and of course these are both beef sandwiches at the core but the preparation is completely unique for each sandwich so depending on the shop you're going to in Philly you're going to get different beef preparations mainly between like a thinly sliced more chunky piece and then chopped up on the grill in the video I made a a few years ago I featured Jim's cheese steaks which is what I grew up on they do the chopped up super fine and I much prefer this style of cheese steak now a lot of places do slice ribey but at gyms they actually use a top round so a tougher cut and they slice it super thin on the deli slicer so I'm going with a piece of bottom round cuz that's what we're using for the Chicago Beef and because the bottom round is a little bit on the drier side I wanted to blend in something else I found a piece of meat in my freezer that was unlabeled mystery meat yeah mystery meat high quality mystery meat but it looked super marbled and delicious I think it's either a piece of Chuck or brisket and I recipe tested it and these two together are amazing and what I'll do is I'll take these out of the freezer and let them defrost just a little bit it's easier to slice them thin if they're slightly Frozen and we're going to slice these up super thin in the deli slicer just like they would at gy dude this is insane thank God I bought the meat slicer for this video that's insane so that is the Philly beef the Italian beef is a little more complex I would say than just slicing up meat it's funny when you say like complex cuz these are both super simple sandwiches but I guess you know it's essentially brazed beef that's been chilled down sliced super thin popped into a roll with some crunchy spicy peppers on top okay so like Italian seasoning right you're familiar with it everybody you see it at the store in the pre-made little bottles that's fine too but honestly for this you're going to want to make your own cuz it's always kind of better when you do so if you can grab yourself whole spices it's always better in this Italian spice mix in particular it's really important that you have garlic powder oregano and then a little bit of red chili flake for that kick you're going to just Blitz those with a mortar and pestle or a spice blender into a fine powder and uh boom that's tin seasoning so here we have our two two beautiful bottom rounds each with that fat cap right that most of the time top round doesn't have we're going to Salt those up season them real nice all over they can take a lot of salt we're lucky here because these have already been tied or trusted by the butcher right but if they're not you're going to want to do that to ensure that they keep their shape then once they're trust up you're going to add a tiny bit of oil to the pan get it super hot and really really really take your time Browning each individual side take your time doing this because you're essentially building flavor right the fond on the pan and of course all over the beef too they don't do this at the restaurants and at the spots at home but you can at home yeah that's true that's a good way to kind of just up the levels of flavor instantly like why not you know if you have the time and you're like kind of just doing the small batch you know yeah I love it after the beef's been browned you're going to add your liquid it can be a number of different things just make sure that it is a flavorful liquid beef stock is ideal if you use all beef stock you're going to have a more flavorful Jew in a pinch you can totally use 50% water 50% beef stock in a pinch pinch you can use chicken stock it's fine remember flavorful liquid and you're going to be fun and you're going to pour that stock up to the shoulders of the beef right not quite to the top but right near it then you're going to add in your Italian spice mix chop a whole clove of garlic Pop That Into You Can Leave the peel on it's totally fine then mix it up a little bit make sure the spices work into the liquid so there's not just like a layer of dry spice on the top just take it uncovered put the whole thing in the oven 375 2 hours two to I'm going to say 2 to 3 hours okay we're going to say two and a half and the goal here is that you don't want this like a full Rays falling apart you want to be able to cut it thin you know it's done when a fork can easily sort of slide into it and take it out if it's a little tough that's fine too because at the end of the day we're slicing this super thin we're essentially going to manually tenderize it and we're going to throw it back in the liquid precisely but you don't want it falling apart perfectly tender beef is cooked you got to have a little bit of patience here you got to cool the beef down in its liquids which is going to make both the beef and liquid more flavorful but also allow you to slice that beef super thin without risking it falling it apart wow look at this roast beef all right next up just pop this in the hot stram Jew and it can honestly just hang out till we're ready to use it that's convenient super convenient you can make this head pop it in the fridge if you want to take it out whenever you want pretty much pre so it's just going into the steam bath yeah it's okay if it falls apart on you a little bit that's actually kind of how it is at the shops you know nice more like a Philly cheese stick yeah almost so we've nailed down the beef we are moving on to the bread now of course without a good bread product you're going to have a shitty sandwich fact it's pretty obvious so we need to nail this down and both of these sandwiches use a long roll but the Philly is considered an Italian long roll the Italian sandwich is considered a French a French roll very which which is funny that those are switched and I would say the major difference is you've got these Amoroso brand long rolls in Philly that are super soft so every bite kind of just mushes together in one whereas for the Italian yeah it's funny as at amaroso in Chicago there's couple Brands s Rosen but Toronto is kind of like the main one and it's a French style bread so it's a little Breer super soft but it can still kind of hold up to being dunked in the Jew when you order your sandwich wet which we can talk about later so just needs a little more what would you call it a little more a little more bread it need a little more it needs to be a little more substantial so to keep things simple we're going to use the exact same bread recipe but just switch up one ingredient which is the addition of bread conditioner in the Philly cheese steak to accomplish that softness and it's funny because I did a bunch of recipe testing on this way back when I made my cheese steak video and then Charlie Anderson another YouTuber he critiqued my role with a bunch of other roles and like did a full on like analytical breakdown spent months getting the perfect long roll recipe so I'm just going to steal his recipe I actually consulted with him a little bit we're all good he's a beast so I'll link his recipe below and the recipe is basically bread flour dry yeast a little bit of bread conditioner again for the Philly cheese steak we're going to leave this out of the roll for the Italian beef a little bit of salt some oil to help with that softness and then add your water and I'll run this in the mixer for about 5 minutes and then when that comes out for the next hour or so I perform a few stretch and folds just to really help develop that gluten structure this is crazy the feel kind of back to back between the dough conditioner right here which is so Supple and soft it feels like the dough just got like a deep tissue massage feel that okay and then this is just normal like I'm used to a normal pizza dough things are just a little bit tight and it's really cool to see those side by side just the addition of the dough conditioner but these are ready to go and then we have both our unique DS here which will proof at room temperature for about 2 to 3 hours until they've doubled in size and then we'll start shaping our rolls so it starts by just dividing each dough into four pieces shaping those into balls and just letting those rest for about 20 minutes on the board and then use whatever shaping method that you know to get a nice long roll or baguette style bread loaf once all of the bread rolls are shaped I'm going to let them proof overnight in the fridge and I'll use some parchment paper and some cornmeal to make sure these don't stick and they'll go in the fridge overnight to get a nice long proofing wow I'm feeling good about those longies so these have been proofed overnight and I forgot there is one more difference for me I prefer the sesame seed roll which you don't get at every Philly establishment but by far it's my favorite rooll in Philly and you're going no seeds no seed it's plain Jane that's how people do it in Chicago it's just how it's done so we scored them and baked them off at 500° for about 8 or 9 minutes with the lid on so they puffed up and then took the lid off until they Brown and with the Philly rolls I went a little bit more Brown on those a little crispier Adam decided to bake them a little less yeah I kept mine a little more pale just cuz that's how it looks at home that's the style M all right so we've made it to the toppings and Every Sandwich needs to nail down the perfect toppings of course each city has their own specific way to do it what's going on with the Italian be I mean it's a simple sandwich simple toppings we got two they're both Peppers we got what you call Hot which are janera peppers then you got your sweet which are just regular bell peppers so jera right it kind of sounds like a dangerous weather pattern or like an STD or something yeah it's not they're actually these really really good pickled and then sort of preserved and oiled peppers and you have a full video on making this oh yeah we ordered some classic ones so yeah which you can get off Amazon 100% we'll link that somewhere for sure but um there are a couple really Classic Brands but what matters is that spicy it's crunchy and then it's kind of left slightly chunky on the flip side we got the mild or the sweet peppers as we call them right they're essentially just bell peppers and uh I totally forgot to grab them when I was in the city but lucky for us he's literally a farmer and these are like the last fresh summer things I have in the garden thank God we green peppers they came out really nice dude so you just removed the seeds sliced them up chunky basically so you just hit them with a little oil and salt and threw them in the air fryer air fryer virgin right how does this feel for you I'm a little scared a little nervous this guy does not trust in the system we see how this works all right should I get him on like a single layer yeah that's going to be ideal you can always use the shake ability though sh ability and then what do you normally roast them at like 400 yeah do 400 hit the play button hit the play button let's go now for the Philly cheese steak the toppings are pretty simple as well you've got some type of cheese the three main ones being cheese whiz which is not entering my house house American or provolone I'm going to use American for this sandwich and of course you need some caramelized onions that's the wit if you're at a cheese steak place so I just chopped up some sweet onions into like a small dice this is the size that I like got some oil in a pan and just caramelize those on a low heat you can do this right when you're making the full sandwich but it is easier to kind of do this ahead of time and just have those caramelized onions ready it's also just like a powerful move to have those like on hand yeah of course any sandwich is going to be better with caramelized onions and I felt like if this sandwich was going to stand a chance against your toppings it needed a little acidic spice so I ordered some of this what they call hogy spread and this stuff's super legit like you find it in a ton of just Philly establishments not even just cheese steaks any hogy you've got this Cherry pepper that's a little bit sweet a little bit spicy super acidic and very spreadable and just really enhances any sandwich but don't go asking for this in every Philly cheese steak place cuzz they might not have it so we have our components for each sandwich it's time to build you want to take it first sure we'll start with it before we talk about the build we got to talk about the order right if I were to go to a spot at home I would say big beef your boy your boy needs it beefy one big beef wet sweet and hot that means a large beef that's been dipped with both sweet and hot peppers in it you can get it dry you can get it wet most people get it wet I feel like it's essentially a quick dip in the Jew before they put it in the parchment paper roll it up and it just kind of like steams and gets sappy in there but so much in uendo when you order these hot slippery yeah like wet hot slippery you got the wit you got the whiz wit let's go anyway so yeah you grab your bun your sturdy bun you're just going to take a few pinches of beef in it you can really load it up right this supposed to be a hearty sandwich then you're going to lay on your sweet peppers followed by your jarda your hot peppers once the peppers are on we're going to pop it in the parchment keeping it dry roll it up nice and tight then for the sake of the video serve it with a side of Jew so we can just kind of dip whenever we want to so to bring the cheese steak together we've got a little more cooking since you already did your cooking beforehand I'm going to get out a pan add some oil and throw on just a full layer of that thinly sliced beef and I'll keep this on a medium heat start bringing this up to temperature it's going to release a lot of liquid so I'm not trying to get a hard sear here kind of like a steam at first and then I'll start chopping it up and just cooking it through I don't want to lose too much moisture here and I'll save the seasoning for the very last minute and just start mixing everything up in the shops they're like chopping It Up by hand again I liked that chop style I'm using scissors just to make this easy and protect my pan a little bit you in full cream barbecue and then that liquid will start evaporating more you'll start getting a little bit of color on that meat and then right at the very end I'll season it with salt and pepper and then I'll add in those onions at this point mix those around and I'm just going to keep on enough meat for one sandwich at this point and I kind of Stack it into a nice pile and I'll layer on some of that American cheese and then what I do is I cut open that bread roll and then I pop that right on top of the cheese so everything steams in there while the bottom meat gets caramelized and you can help that out with just a cover over it and then take a spatula and just scoop under there and give that a fullon flip over add some of that spicy sweet pepper spread and you got a beautiful Philly cheese Steck the moment of truth let's go dude I don't know if I've ever been this excited for taste test this is insane dude it's been over a year since I've had a Philly like a proper Philly I've never had a Chicago really that's why you're here because I knew I wasn't going to go to Chicago I was watching your videos and it's like all right what's the next best uh situation is having you uh come over and make it happy to be the guy okay so we're going to split split splitz do we dip yours we got to dip let's just start with this because I haven't had one of these talking about the Italian beef yes oh my God just do it quickly because I'm losing my mind here all right fting very fitting so just just hit it just pop it in there give it a nice dunk ski oh my god when it's soaked it's a whole different game the Jew the gravy as they call it all right bro let's get it m wow that's so good it's a very soft sandwich it's super No Frills it's basically what like three four ingredients it's the beef it's the bread and it's peps right two different kinds of peps sweet and hot bell peppers and crunchy jarero it gets its texture from the slight crunch of both kinds of peppers right really people like that chunky jarero on there because it's like this pickly Briny sort of crunchy thing that gets kind of just infused into this like really otherwise soft sandwich you're so right with you got to get that roll Hardy enough to handle the dip and this is perfect like it just absorbs it it's not falling apart at all and you get this absolute just juicy flavor bomb but it's not falling apart which is amazing it is kind of amazing it's uh Bread's very important okay dude I'm really excited I'm stoked for this I whoa look at that that's like it this now should be greasier and it is like it should be greasier it should all be one gooey greasy mess and I think we accomplished that the cheese cheers dude let's do a cheers on this one m i feel like you had a similar response to what I had with the Chicago Beef because it's more new like this I know the Chicago Beef was like I don't even know what's happening right now and I just saw that when you bit into that dude it's kind of it's kind of sweet it's like pleasantly kind of sweet because of the onions way more so than the one that we just had yes and that's why I think the onions are essential like if you don't order onions on your cheese steak I don't know that slight sweetness the gooey factor it's the gooey it's the goo Factor because you got the juice we got thewy we got the gooey we're deciding right now of like does a winner even make sense because they were both so good and I think what hit me was it was the uniqueness of testing a different one that we haven't had like I think your reaction to this was the exact same as my reaction to yours 100% we brought in someone who's neutral ground New York boy correct what's the New York sandwich would you say cheese yeah did you like grow up on no cuz I was I was on the island so it's really like a city thing Island boy so good sappy crunchy beefy mhm all right we're going to have you move on to this half eaten cheese steak yeah we're putting this on you dude he's having just as much trouble I feel like 100% it's tough It's Not Easy well yeah I don't know personally I'm more of a cheese steak head okay love the onions and the um cherry peppers yeah Ohad that I'm into that time in a place huh he is on the payroll so\n"