Looks like it came out great. Only tweak i would make is something I learned from my friend's dad years ago, who is from Philly. He always said to make sure you don't put any salt on it until AFTER its cooked, right before you put the cheese on. Reason being the salt will pull moisture out of the steak, which you don't want to do on a Philly with how thin it's sliced. Salting too early will make the steak too dry and form a crust on it while it cooks
Excellent suggestion! We have made these many times and you are right! There have been times when we've pulled the steak and its a bit more dry. We will definitely do this next time! Thank you for the tip fam!
I love me cheese steak sandwiches from philly. Authentic even…fancy. Love your take on this, I am a straight steak, provolone or liquid cheese and grilled onions that border on burner. 💥 thanks for sharing gents, yet another banger!!!
hey Bro's, I am back and forth on provolone and American cheese. Provolone melted on top in the oven is good. The steak was right. I have learned to wrapped the cheesesteak in tinfoil for 10 mins. Everything just melts together. The bun gets soft. THANK GOD you did not use sauce. But good cook.
I prefer letting the cheese melt on the griddle without the bun THEN mixing it in with the meat before delivering it to the bun. That way the cheese is incorporated into the meat vs melting into the bun. I also like tomato sauce on mine - Reading style.
Those look great. When I'm in Philly I get mine with the hot peppers and a squirt of mayo from Max's. I'm certainly gonna do a back porch cold weather cook soon and this might be on the menu. Thanks guys!
this is been the one thing i havent got the way i want on the blackstone ...everyone else likes the different ways ive tried but none have been what i wanted them to taste like so i cant wait to try this way you guys made em .love your channel you guys are awesome .
I have learned through trial and error to not put any salt on the meat until it is done or very close to finished cooking. It can dry out quickly. Especially when that thinly sliced. Looks very tasty though!!!
Love it ! Not sure it's completely authentic, but hell I like mushrooms, onions, green pepper and mayo on mine, so I say, what the hey, make em like you like em ! Griddle on Guys !
Haha! Heck yes fam! We’d learned that the OG is simply rib-eye, onions, and provolone on the sub roll, anything else is just a cheesesteak - we’ll take ‘em either way!! GRIDDLE ON INDEED!!🤙🤙🔥🔥
That’s it, man! Pretty authentic! I always add mushrooms, and I can do provolone, American, or whiz. Always “wit”. Those look like Amoroso’s rolls, too. I’m getting a black stone griddle soon, and this will be the first thing I make. Go BIRDS!
Wahoo!! Thank you so much fam, this means a ton to us coming from one who knows their cheesesteaks!! You are gonna love the Blackstone!! It’s a game changer!! Take care and GRIDDLE ON!🔥🔥
Brethren! Another must for the #Waltwins food truck, again. I love how these cheesesteaks can be customizable. I will take one with no onion, add green peppers, extra cheese and Mayo please. That steak looks so delicious! Griddle on!
Looks good guys! I make them almost the same down to using the roll as a tent to help melt the cheese! The only thing I do different if I'm adding onions is cooking the onions along with the meat - mixed together. Great video!
Made these today after watching you....I have a adventure ready 17" so it was a little harder cooking 5 of these.....awesome work!!! They turned out great
Thanks for referring me to this one, guys 💖👍 OH, I forgot to tell you... I'm a twin too! My sister and I are fraternal. She has blue eyes, I have brown, we dont look anything alike, but people say they can tell we are sisters. 😂👍 We had this for dinner last night, and boy did it hit THE SPOT!🎉 YUMMERRRS😍 Bless you both, and your families, Washington State 🙏💋
WAHOO! We are so happy this worked out, and for sure, this one definitely had more meat! :D. Love that you are a twin, so you totally get us! even though you aren't identical, it's still a thing!💙💙😂😂 Much love Washington! Love back from FLORIDA! :D
2 of my favorite things, Philly cheese steaks and night cooking!!!!! F***ing Killah(New England Phrase) Griddle on muh bruthas, and a very happy holidays to you and your families!
Thank you so much brother! The chicken cheesesteaks are still my wife’s favorite dish I make on the griddle - they are so good!! Take care and GRIDDLE ON FAM!🔥🔥🤙🤙
I lived in Philly BUT the sub can be improved! Look at the Model T it’s been improved lol. Try with peppers, onions and mushrooms. Then sprinkle some vinegar n oil on the inside of the bun, little mayo, meat all mixed with veggies, cheese (I like American), lettuce n tomatoes n a little more vinegar n oil over the top. Makes a delicious sub.
Yessir! We love cheesesteaks loaded for sure - in fact, my wife and my favorite is actually a chicken cheesesteak with tomatoes, provolone, and we too it with ranch - something we call a Chicken Cali Cheesesteak - thank you for chiming in and sharing the insight! Much love fam!🤙🤙
From a PHILADELPHIAN it's a great attempt at a cheesesteak, but I've never enjoyed it with provolone cheese, not saying people do not get it with provolone cheese, but the traditional way is with CHEESE WIZ! Don't let people NOT from philly tell you otherwise. Still looked like a great sandwich, by the way one thing thats not exactly traditional, but that many enjoy would be long hots on their cheesesteaks. 👍👍👍👍
Thank you so much man - we have so much love and respect for the Philly Cheesesteak - appreciate the insight, but the original Philly from 1930 was with provolone (“white cheese”) - cheese whiz was introduce in 1960 - we should have been more clear and said the “original” rather than “authentic” - we did a “whiz wit” video last year and got pummeled by people from Philly claiming it was not the original/authentic way - that said, we love it all! Philly people got this one right, no matter how you like it! Much love brother!🤙🤙🔥🔥
@@waltwins originally it was made with out cheese if I'm not mistaken, and yes you are correct originally the cheese used was provolone...but if you asked a hundred Philadelphians what they prefer, you would get with whiz (sorry for my previous typos i tend to type faster than I think lol). But get what you like at the end of the day, I'm just very happy to see something from my city celebrated so much👍👍👍 I'm a new subscriber!
Oh for sure, you will love it! We were intimidated the first time we tried it, but it worked out perfectly - so good!! Thank you for watching fam, GRIDDLE ON!🔥🔥🤙🤙
New blackstone griddle here. Just found your youtube channel and this video is the first one ive watched. Im actually making cheesesteaks tonight. But im going to use peppers and onions on mine. I guess its a southern thing 🤷... Great video guys
That looked good. I watch all your videos and I've learned a few things watching. Thanks for keeping it real. You should do fried waldo bologna sandwich with American cheese and pickles. You'd probably not be able to get the waldo bologna it's a Ohio thing but it's been on tv as the best in the country.
Thank you so much fam! While we don’t have access to that amazing sounding bologna. We did do a deli-stay bologna sandwich video I believe last summer - it was amazing!! Take care and GRIDDLE ON!🤙🤙🔥🔥
@@waltwins I just realized that I had not yet subscribed to your channel. I was just getting you from the Blackstone Griddle site. I have taken care of that oversight. I am subscribed to your channel and I hit the notification bell for all of your videos. Keep up the good work.
Thank you so much fam! For sure it’s a preference - we did enough digging to find out for sure - the original had just onions - the peppers are excellent for sure!!🔥🔥
I am from philly and cheesestakes are my favorite. I weird with my cheesestakes. I like the roll, steak, American cheese but with extra cheese and that’s it. Like I said I am weird with cheesesteaks.
Guess what, over here in Germany I heard ONE TIME in 15 years about a PHILLY CHEESESTEAK on some BBQ forum 🙂 You would never get this anywhere around. Time to change that (since I have a griddle) 👍👍 Cheers, Bernd
@@waltwins It´s not easy but possible to get Ribeye over here. Certainly not US quality, but anyway 🙂 I´m not good with the knife, so I bought a used professional butcher meat slicer. This thing is perfect for me in the kitchen. It just turns everything into thin slices, from onions, vegetables to meat, perfect to use on the griddle. And I always keep my 5 fingers crossed to remain in one piece. Working so far 🙂
@@rheinerftvideo2647 haha! That’s awesome! We would actually love tog eat a slicer - we’ve also used other cuts of beef - still really good if you need to improvise!! Good luck and have five with all fingers!!😂😂✋🤚
My dudes! Those look amazing! Definitely trying this, I never knew that peppers don't go in Philly cheese steak....but I can't go without em! .....and mushrooms 😉🤣 good job my brothers!
Got a 22inch adventure ,first cook ,philly cheesesteak ,turned out great thanks ,enjoy the channel .I got first cookbook ,smashed book up next ! You guys rock !
Just opened my 1901 series. Seasoned it and that night did smash burgers of course. Next is all the fried rice you guys do. When I want a fried rice or lo mein you are my to go to guys.
Great video!! Love your personalities. I have always had an issue with any cheesesteak I have ever had. I get bread with steak and onions and peppers with some cheese. I want a CHEESEsteak on bread with onion and peppers. When doing mine I do at least 8-12 pieces of cheese for my sandwiches depending on bread size. Equal parts meat to cheese...maybe more cheese.
Haha! Thank you so much for the kind words!! We totally get it, my wife LOVES hers extra cheesy! Are you a fan of the cheese whiz? This may help! That said, I like cheese sauce, but not a big fan of the over processed flavor of cheese whiz. Much love fam, GRIDDLE ON!
I just found your page, I can’t stop watching to find more awesome meals! You guys are killing it! Watching them makes me feel like I’m there and just part of the family!
Thank you so much for watching and for the feedback! It’s really funny, we’ve done extensive research, and we’ve finally concluded, that distinguishing it as a “Philly” is to help those not from Philly know what we’re making. We get that those from Philly just call it a cheesesteak. It’s a similar principal to when we call our Hawaiian fried rice “Hawaiian” because we include common items like hams and pineapple, yet people from Hawaii wouldn’t recognize it at all as “Hawaiian.” It’s never meant in disrespect, in fact, it’s one of the most popular griddle cooks because people love cheesesteaks and want to pay homage to Philly for having such an incredible item. Not every city can say the same. Cheers fam!🔥🔥
Fantastic! Those were absolutely beautiful sammies. When I make my cheese steak videos I never say they are Philly because I like to make them my way. You cannot beat a great cheese steak and yours looked phenomenal. Keep up the great work guys 👍👍
@4 Seasons BBQ If you are ever in Philly, people like me who are from there never put the name Philly in front of the word cheesesteak when ordering one. Everyone who's anyone from Philly will automatically know that a person is a tourist once they call it a Philly cheesesteak.
Thank you so much brother! We’ve made these several times, and have changed the method just about every time - we also love learning the various ways to get among cheesesteaks! Take care fam, GRIDDLE ON!🔥🔥
I could easily eat one every single day and be happy. You gents did it justice I'd say. That shaved steak... money!! I wish I could get hoagie rolls like that here, I usually just have to make them myself. I thought about ordering some Martin's or Amoroso's and have them delivered... but it can get pricey, and requires getting a lot of them. Well, that made me hungry, lol. Griddle On!
Hey guys I'm a subscriber and I love your setup but you just happened to touch on a subject that's near and dear to my heart that's right Philly cheesesteaks! I'm from South Philly I have six cheese steak shops and I can tell you that almost everything you did was spot on perfect! Although when it comes to the role philadelphiaens are fanatical about their ribeye and their role the other thing is most philadelphians like white American or wiz cheese whiz that is! But other than that you guys did a great job I love watching your videos keep up the good work.
Wow, thank you so much for the kind words fam!! We absolutely love making cheesesteaks, and we’ve tried to do the Philly peeps proud with our Philly Cheesesteaks - for sure everyone is passionate about their region and what they perceive and the only truest authentic Philly - but we love them all!! Much love fam, GRIDDLE ON!🤙🤙
Only advice I would give differently, salt the steak at the very end like 30 seconds before it's done. It will retain more of the natural juices of the steak.
Im from the Philly burbs' and worked in a lot of pizza shops making Cheesesteaks, Hoagies, and Pizza's. If it's not an Amoroso roll it's not "authentic". Publix has ok rolls in a pinch. Most Cheesesteaks are made with American or Wiz. I'd give you guys a 7 outta 10. Might be the lighting, the meat looked a little dark.
There is a Philly transplant in my area. They specialize in cheese steaks. They have the meat right and the bread right. After that who is to say if you want mayo, green peppers, onions, mushrooms, and what kind of cheese. I tried one with cheese whiz. That stuff will gag a magot. Just my opinion. Great video! Bought my Blackstone and sorry to say have no cooked a cheesesteak.
Looks absolutely delicious!!! That cheese pull!!! I think any way you would've made it or what your preference is, it would still be amazing! Great job at keeping it authentic and original! Well done! 🌞👏💙
Thank you fam!! Honestly, we haven’t had a bad one yet, and I couldn’t really say if the original/authentic is any better than the are all amazing!!🤙🤙🔥🔥
Well that was amazing, grilled onions and peppers, provolone and thin sliced rib eye steak. With some homemade fries. We all ate like kings this evening
Awesome cook from some Minnesota Nice. Waiting for 100k subscribers. I would love to see a garlic garlic butter burger similar to what Sonic does. As always, love your channel guys.
Thank you so much brother! And thank you for the recommendation! I’m adding it to our list for sure - we’re always looking for a good excuse to do another burger video!!🤙🤙😂😂
Authentic and original are a little different. Thank you so much for watching. We did our research, and the original was onions, provolone and on a sub roll. We do love the WIZ, however!🤤 Griddle on!!!😁🤙🏻
Re-do, re-do,do,do,do,do, Re-do, re-do,do,do,do,do, Re-do, re-do,do,do,do,do, 😂😂😂 Sorry, my brothers but I couldn't help it 😂 Those Authentic Philly Cheesesteak re-do's looked Amazing! Cheers..... My Brothers!
Only thing being from Philly...we don't even agree what "authentic" is especially in regards to the cheese....whiz, provolone, American, or American and provolone mix....peppers are an add-on for sure and not normal...but is the meat chopped or left whole.....we don't even agree with each other. But each Philly persons opinion is 100% correct and can't be argued....at least in our own heads....personally..."whiz wit" chopped steak ....but I do also like provolone American mix....provolone as only cheese leaves an off taste....cook that steak with the onion....don't just top it
Love this comment brother! Thank you so much for watching, and for the honesty about the whole thing.😂 We want to try making our own whiz, and we will definitely cook the onions with the meat next time! Griddle on brother!!!😁🤙🏻
Hey brother, that is an awesome idea! We are just outside of Orlando (well, Brett is outside of Gainesville, but we film in the Orlando area) - feel free to contact us at: adamandbrettw@gmail.com We look forward to connecting fam!!🤙🤙
We’ve done Philly’s several times - whiz wit, with onions, with onions and peppers, and every time, without fail, we are told it’s not authentic or classic. Seems like the folks in Philly need to write the exact way into the city’s Constitution - they can’t seem to agree on the “authentic” classic. 🤔🤔. Cheer,Ms, thanks for watching.
Looks awesome! I've has tons of Philly Cheesesteaks from Pat's and Geno's after leaving Sixers games with my Dad. What you did was great. I've also had Cheese steaks from Delaware and NJ that were just as good. I'm sure all the ones you did in the past were good too. People get hung up on what is and isn't authentic.
Thank you so much fam! For sure these were outstanding, just like the others we’ve done - I think people just like finding reasons to complain.😂😂. Thank you for the kind words and perspective! Take care and GRIDDLE ON!🔥🔥🤙🤙
Good shot! Cheesesteaks typically get Whiz or American cheese, provolone is for roast pork sandwiches (which are a severely underrated Philly delicacy).
You both are cool I enjoyed this recipe you made perfectly and the big Philly cheese steak I will say mouth-watering however provolone is the best cheese for a Philly cheese steak sandwich isn't it thanks this video is crucial for everyone thanks.
Do you think it is a good idea salt early and draw out the moisture? Juicy sloppy cheese steak is the best. Perhaps salting when done cooking would leave meat more moisture.
Good question. Salting when done won’t penetrate as well. What do you think? We’ve always done it this way, but definitely open to try. Thank you so much for watching. Griddle on!😁❤️🤙
