**The Art of Making the Perfect Gruyère Cheese Sauce**

As we begin our culinary journey, we find ourselves standing in front of a stainless steel countertop, ready to create one of the most iconic dishes from Philadelphia: the steak sandwich. To start, we need to make the bechamel sauce, also known as milk gravy, which is essentially a creamy and rich accompaniment to our dish. We begin by taking half a stick of butter – approximately 2 tablespoons – and dropping it into the mixing bowl. This will serve as the base for our sauce.

Next, we add an equal amount of flour, roughly three tablespoons in total, creating a wet sand-like consistency. Now, we're going to incorporate whole milk into this mixture by whisking it vigorously with a wire whisk as we pour it into the bowl. The addition of two cups of milk will transform this sauce into a velvety-smooth and indulgent experience.

The gruyère cheese adds an unmistakable depth of flavor to our bechamel sauce, making it an essential component of any French-inspired dish. With approximately 1-2 cups of grated gruyère cheese, we can adjust the amount to suit our taste preferences. Feel free to experiment with different types of cheese or create a blend that suits your palate.

As we whisk in the cheese, the mixture will begin to thicken and emulsify, resulting in a sauce that's both creamy and rich. We'll continue whisking until the gruyère is fully incorporated into the bechamel sauce, creating an almost instantaneously melted effect that enhances the overall flavor of our dish.

**The Perfect Hoagie**

Now that we've created the perfect gruyère cheese sauce, it's time to build our iconic Philadelphia-style hoagie. We'll start by preheating a skillet or griddle over medium heat and adding a small amount of olive oil – roughly one tablespoon. Once hot, we add the sliced ribeye steaks, which will be cooked for approximately 5 minutes on each side to achieve a perfect crust.

The key to achieving this crispy crust is cooking the steak at the right temperature. As it sizzles in the pan, we'll use tongs or a spatula to carefully flip it over and cook for an additional 5 minutes, allowing the other side to develop a similar golden-brown color.

As our steaks are cooked, we can start preparing the toppings that will complement our dish. We'll be using arugula, which adds a peppery flavor and crunchy texture, as well as mayonnaise, lemon juice, salt, pepper, and olive oil. The combination of these ingredients creates a creamy, tangy, and aromatic sauce that enhances the flavors of our steak.

**The Final Touches**

With our steaks cooked to perfection and our toppings ready, it's time to assemble our hoagie. We'll start by spreading a layer of mayonnaise onto the bottom bun, followed by a sprinkle of salt and pepper for added flavor. Next, we add a generous helping of the freshly prepared arugula dressing – roughly 1-2 tablespoons – which provides a peppery kick that complements our dish.

The final touches include adding sliced fresh arugula on top of the sandwich, creating a striking visual contrast between the juicy steak and the crisp greens. A sprinkle of grated cheese is also optional, adding an extra layer of flavor to this indulgent dish.

As we slice into our hoagie, the aroma of sizzling steak and melted gruyère wafts up, teasing our taste buds with promises of a truly exceptional culinary experience. The combination of flavors, textures, and presentation results in a truly iconic Philadelphia-style steak sandwich that is sure to satisfy even the most discerning palates.

"WEBVTTKind: captionsLanguage: ennow my ultimate steak sandwich starts off with thick juicy ribeye all right so we take the steak all right just like this and we're gonna slice it all right think about like a sushi chef right we're gonna take a very very sharp knife and we're gonna slice the steak almost sashimi style and you want to cut the slices all right i mean really as thin as you can possibly get it probably you know a quarter inch the idea is to let the steak melt together and this thin slice is definitely going to give you that so we're going to cut the steak and then we're going to stack it up almost like shingles right now it's really important when you cut the steak to make sure you overlap it with just enough steak that when we pound it it's going to fuse together it's going to look like one solid piece so let's take a look at this now what we're looking for is you know steak that will cover us a beautiful hoagie roll like this so what we're going to do is take the edges of the steak and we're just going to roll it in on top of each other all right just like this and then take the other side and kind of fold it as well then we're going to pound it one more time and we're going to have a perfect shape for a steak sandwich all right cool so we can take that same piece of plastic right on top of the whole thing we're going to give it a couple more pounds all right now we're going to season it right before it goes on the grill at this point we're going to take a knife cut it just like that take these two pieces of plastic all right we stack them right on top of each other one right on the other all right and we are good to go quick little wash up all right perfect with it right in the fridge and keep it nice and cold just like this and we have got our steak together for the ultimate steak sandwich one two like that all prepared ready to go good boy scout all right you can throw this in just like that so what we're gonna make right now is the bechamel which is basically like a milk gravy all right so we're gonna do is we're gonna take the butter and cut it in half and we're gonna drop it's like a half a stick and so we've got about a quarter cup of butter and we're going to add this equal parts flour which is about kind of three big tablespoons here one two three just enough you know so it looks like wet sand we're gonna make this with whole milk let's start to melt around a little bit all right then what we're gonna do is we're gonna switch gears from a wooden spoon to a wire whisk and you want to whisk as you put the milk in pretty vigorously then we're just going to whisk in the whole milk and we're going to add about two cups of milk to this the gruyere is going to melt perfectly into this now if you want to mix up the cheeses or you can't find gruyere you can use anything you swiss cheese blue cheese parmesan cheddar a mixture of a few different cheeses if you want to probably a cup and a half or two cups of grated gruyere cheese it's going to melt instantaneously just give that a stir all right the gruyere sauce looks fantastic it's going to have a beautiful flavor of the beef let's take a look at our hoagies they're kind of hot see how starting to toast on the inside they look beautiful a couple more minutes are gonna be nice and golden brown and right now we are putting a little bit of horseradish into a gruyere cheese sauce let me season up a little bit of salt and pepper and then we dumped probably a cup and a half or two cups of grated gruyere cheese and again you can add any kind of cheese you want and then to throw it off with a little kick right about a tablespoon of prepared horseradish the same stuff that you add with your bloody mary so i know you got some in the fridge i'm just gonna give it a little taste that looks beautiful mmm that's sensational that just screams out for a steak sandwich right there and what we're going to do is take the plastic off that's how it goes down in philly right right on the griddle got two just like that all right a little bit of salt some fresh cracked pepper and some olive oil and we're cooking probably five minutes on one side so you want a really great crust and they're going to flip the whole thing over and they're going to sit nice and juicy because it's rib eye it's really fantastic what we have here is some arugula dressing some arugula mayonnaise a little bit of mayo all right some fresh arugula and a little bit of lemon juice some extra virgin olive oil some salt and pepper and we're just going to smear one good layer right on the bottom and then we're going to hit that flavor home one more time we've got some fresh arugula that we're going to put onto the bread here again so it's like it's green it's crisp it's fresh it's not just steak and cheese also has a little bit of a little bit of character to it a little fancy you know and honestly if you don't have arugula you just chop up some lettuce and put around the bottom anyway just to get some nice little snap so you also get some temperature difference as well you know because the steak is hot the greens are cool it's gonna be really delicious okay so we're gonna do guys check this out my favorite scene okay we're gonna take the steak flip it over for a second look at that nice and caramelized it's how it happens in philly one two three ready take it off drop it on like that and then beautiful look at that oh man it's crispy it's delicious and each steak sandwich is really half of a big thick ribeye steak look at that awesome right and sliced so thin it's so tender and when you bite into it the steak just kind of falls apart in your mouth it's really good now take a look at this cheese sauce that is phenomenal wow oh not a dry eye in the house ladies and gentlemen all right gruyere cheese sauce fresh arugula then we're going to take the sandwiches with the hoagie on a hinge we're going to flip them over just like that all right we'll cut them in half we're going to stack it up on our plate we made a really beautiful fresh coleslaw to go with the whole thing take a look at that all right i just like to present the sandwiches just like that and you gotta get a little bit of sauce on your chin um wow flavors are phenomenal younow my ultimate steak sandwich starts off with thick juicy ribeye all right so we take the steak all right just like this and we're gonna slice it all right think about like a sushi chef right we're gonna take a very very sharp knife and we're gonna slice the steak almost sashimi style and you want to cut the slices all right i mean really as thin as you can possibly get it probably you know a quarter inch the idea is to let the steak melt together and this thin slice is definitely going to give you that so we're going to cut the steak and then we're going to stack it up almost like shingles right now it's really important when you cut the steak to make sure you overlap it with just enough steak that when we pound it it's going to fuse together it's going to look like one solid piece so let's take a look at this now what we're looking for is you know steak that will cover us a beautiful hoagie roll like this so what we're going to do is take the edges of the steak and we're just going to roll it in on top of each other all right just like this and then take the other side and kind of fold it as well then we're going to pound it one more time and we're going to have a perfect shape for a steak sandwich all right cool so we can take that same piece of plastic right on top of the whole thing we're going to give it a couple more pounds all right now we're going to season it right before it goes on the grill at this point we're going to take a knife cut it just like that take these two pieces of plastic all right we stack them right on top of each other one right on the other all right and we are good to go quick little wash up all right perfect with it right in the fridge and keep it nice and cold just like this and we have got our steak together for the ultimate steak sandwich one two like that all prepared ready to go good boy scout all right you can throw this in just like that so what we're gonna make right now is the bechamel which is basically like a milk gravy all right so we're gonna do is we're gonna take the butter and cut it in half and we're gonna drop it's like a half a stick and so we've got about a quarter cup of butter and we're going to add this equal parts flour which is about kind of three big tablespoons here one two three just enough you know so it looks like wet sand we're gonna make this with whole milk let's start to melt around a little bit all right then what we're gonna do is we're gonna switch gears from a wooden spoon to a wire whisk and you want to whisk as you put the milk in pretty vigorously then we're just going to whisk in the whole milk and we're going to add about two cups of milk to this the gruyere is going to melt perfectly into this now if you want to mix up the cheeses or you can't find gruyere you can use anything you swiss cheese blue cheese parmesan cheddar a mixture of a few different cheeses if you want to probably a cup and a half or two cups of grated gruyere cheese it's going to melt instantaneously just give that a stir all right the gruyere sauce looks fantastic it's going to have a beautiful flavor of the beef let's take a look at our hoagies they're kind of hot see how starting to toast on the inside they look beautiful a couple more minutes are gonna be nice and golden brown and right now we are putting a little bit of horseradish into a gruyere cheese sauce let me season up a little bit of salt and pepper and then we dumped probably a cup and a half or two cups of grated gruyere cheese and again you can add any kind of cheese you want and then to throw it off with a little kick right about a tablespoon of prepared horseradish the same stuff that you add with your bloody mary so i know you got some in the fridge i'm just gonna give it a little taste that looks beautiful mmm that's sensational that just screams out for a steak sandwich right there and what we're going to do is take the plastic off that's how it goes down in philly right right on the griddle got two just like that all right a little bit of salt some fresh cracked pepper and some olive oil and we're cooking probably five minutes on one side so you want a really great crust and they're going to flip the whole thing over and they're going to sit nice and juicy because it's rib eye it's really fantastic what we have here is some arugula dressing some arugula mayonnaise a little bit of mayo all right some fresh arugula and a little bit of lemon juice some extra virgin olive oil some salt and pepper and we're just going to smear one good layer right on the bottom and then we're going to hit that flavor home one more time we've got some fresh arugula that we're going to put onto the bread here again so it's like it's green it's crisp it's fresh it's not just steak and cheese also has a little bit of a little bit of character to it a little fancy you know and honestly if you don't have arugula you just chop up some lettuce and put around the bottom anyway just to get some nice little snap so you also get some temperature difference as well you know because the steak is hot the greens are cool it's gonna be really delicious okay so we're gonna do guys check this out my favorite scene okay we're gonna take the steak flip it over for a second look at that nice and caramelized it's how it happens in philly one two three ready take it off drop it on like that and then beautiful look at that oh man it's crispy it's delicious and each steak sandwich is really half of a big thick ribeye steak look at that awesome right and sliced so thin it's so tender and when you bite into it the steak just kind of falls apart in your mouth it's really good now take a look at this cheese sauce that is phenomenal wow oh not a dry eye in the house ladies and gentlemen all right gruyere cheese sauce fresh arugula then we're going to take the sandwiches with the hoagie on a hinge we're going to flip them over just like that all right we'll cut them in half we're going to stack it up on our plate we made a really beautiful fresh coleslaw to go with the whole thing take a look at that all right i just like to present the sandwiches just like that and you gotta get a little bit of sauce on your chin um wow flavors are phenomenal you\n"