Mythical Chef Josh’s Perfect Cheesesteak

stretch a little oh my god, oh god we stretched everyone, part we're not going to use, I think we have shit. Welcome to another edition of Cook Food Good, the program where I teach you how to cook well and do other things. well too, but really just the cooking thing, if we're honest, today we're going to make

cheesesteak

s, one of my favorite meals of all time, super easy to prepare, you don't need any expensive ingredients, you just need a fork, a fork and cheese and steaks and you probably don't even need a fork I'm showing it to my friend javelin today I'm making javelin cheese steak yes you like to cook I don't have an open heart and an empty stomach yes I'm willing to learn willing to eat hey, that's good enough for me, I'll take what I can get, let's get to it, we have the base of our

cheesesteak

here, people can add mushrooms, they'll add peppers, I'm not a fan of that, I think the base of a Steak is steak, onion, bread and cheese, that's what we're going to do now, so I'm going to slice the steak, traditional cheese to go and you're going to dice the onions and have you ever diced them? ? an onion before, no, I'll do a demonstration, this is called a demonstration, so what I do is I cut little notches in it and then you can cut it like that, it's a French technique called a broom pause because we're fancy here, not nailed.

No, oh, you're crushing it while you're doing that. I have why I slapped the steak. I'm going to keep pounding the steak while you do that. I have this rib eye steak right here. Ribeye is typically what is made with cheesesteaks. To get a traditional chiffilia cheesesteak, they take a rib eye and what they do is they freeze it and then run it through like the thinnest meat slicer possible to get super thin filet ribs, so what? What I did was I put this in the freezer for about an hour to make like a medium frozen steak and I'm just going to take my knife and try to thin it out as much as possible.

That's why I do it. I don't like eating cheesesteaks like a restaurant or a place that doesn't like to specialize in cheesesteaks because they don't accept these extra fries. I'm dicing anything that's like the cut that I like from the cheesesteak, so you're not making caramelized onions, you're just making a very basic saute or a roasted onion, so what you're going to do is add like a tablespoon. of oil in that pan, throw those onions in there and then give it a pinch of salt, the key to throwing a pinch of salt you have to act like you don't care that's how you look exactly who you are look at this do you ever make a mask from raw meat no, I've never had meat on my face cut that, okay So what I like to do is curl my fingers and then I let the blade of the knife pass against my knuckles.

Just make sure you say hello to my mom one last time. Did you like growing up eating good home-cooked food when I was? younger I thought they were good homemade cookies you're going to burn your mom in front of millions of people I went home to cook and I made breakfast and I made avocado toast I told mom like there's breakfast in the kitchen so she's going to the kitchen kitchen and she comes back, she says there's something spoiled in the I think you left something out, like it's green, I said no one, that's what we're eating, she said I'm not going to eat, that's fine, the onions look Well, we don't want them. to caramelize we are not making caramelized onions we want to get a nice amber color that has a couple more minutes let's listen again, it's not that you're doing a bad job, right?

You just know you're new. I told you from the beginning that I didn't cook yeah, you're, you're, you're, you're, you're, you're always a vegetarian, although uh, I thought you were a vegetarian in front of your friends, no, I'm just saying you're fine, so one day we're Seeing Java, we're talking, she just got back home to Arkansas, I was talking about the food she was eating, she says, "You know, I like to be really healthy now that I'm in California and you know I'm an actor and a writer." , so I really try and you know my body is my temple and I thought oh my gosh that was great and I walk out into the kitchen listening to little Debbie's Swiss rolls, they say if you like lying to yourself enough to that you eventually believe it so you're not lying, you're manifesting that's it, you're manifesting the healthy lifestyle that you want to live, it takes too long, even though we had it, we have enough time I feel like I have more time than ever I'm not going to do it.

I've been eating like a pint of ice cream every night for the last two months I don't spend money at restaurants anymore so I'm going to buy nine pints of ice cream for a dollar I saw a study that said if you eat ice cream in the morning it's really healthy, macaroni with kraft cheese they are rebranding their macaroni and cheese to be breakfast food and I think that's great, those onions you have to shake the pan, that's how you caramelize them well, we're not making caramelized onions, we're trying to take a little step before that because what they do at a traditional Philly cheesesteak restaurant is like cooking the whole steak and all the onions on the same grill so the fat from the meat gets in there, but we don't have a griddle giant industrial size, so we're going to take all these strips of meat and cook them in a pan, but first we're going to get to the cheese.

Dude, what kind of cheese do you get on the cheesesteak? I get the white with hell, yes, two parts of a cheesesteak, yes, cheese and steak, okay, there are three options for the two parts of a cheesesteak, which makes your sixth total math anyway, what I'm trying to say. I only think there are three cheeses that should be on a cheesesteak and I only think there are two cheeses that are really appropriate so white American is like the classic if you go you just order a cheesesteak which is the default that will come with my However, my favorite is the mmm genius cheese, which is a cheese that comes in a jar.

I've seen it on the show, but a lot of people can't find cheese, but it's not in every grocery store, so let's make some homemade genie cheese. Right now these cool measuring cups are cute, thanks, yeah I didn't grow up with measuring cups, I just don't normally like these. We had to fight to get it to measure something on the show because the idea is that I'm actually teaching people how to cook, but then I feel like I'm adding flour to it. People don't seem to know how to do this, so thanks to Nicole and Trevor for making me wash my hands as well. use measuring cups because I wasn't used to it either, you have to what I'm saying is we're going to add the milk to the pot, we're just going to heat it up, there's the cooking sound that I need you to unwrap. those six slices of American cheese American cheese already has a lot of processed junk in it, so the process is good, the process is good when you're making a cheesesteak, you're not trying to make it as fancy as possible, it's like the episode , yeah, just throw it away.

I'm also going to throw some cream cheese in there because, again, the super processed one has a lot of dairy and binders in it, so we're going to wait until it's all melted because that's going to add like a nice chemically processed base, okay , Whats Next? You just have to wait. Oh, okay, this is getting nice and melty, so now we're going to add all of our other ingredients, so Java is going to dump the cheddar cheeses in, which is really going to give. This is the real flavor of the cheese because like American cheese, super mild cream cheese, super mild cheddar cheese is what's going to give you the real meaty flavor of the cheese, you know, the meaty flavor, you smell it, yeah , smell it, smell it, yes, this is like a species. of putting a fancy cheese board in a blender, now we're going to add our paprika and our turmeric in there, okay, so we're going to add just a little bit of salt, this is going to give it a really beautiful look. yellow-orange in color, so the last thing we need to do is add our cornstarch mixture to it, that will only thicken it a little bit, so what you're doing is mixing starch with the water and then you need to mix it with the water, for which actually mixes evenly so you have to pour it in and then whisk it really fast otherwise it will create lumps yeah there it is that's great well let's try it.

The cool thing that

chef

s do that people think is really stupid is you take it and if you want to reuse a tasting spoon just rub it on your hand bro oh dude that's really hot wait don't do that don't do that , don't do that, it's too hot, that's why my hands are too scary I'll probably just use the spoon the fact that I'm teaching people how to cook with how shocked my taste buds are from everything I've done in my life It's crazy, they're just scarred and burned, did you see my face, no, it was like, oh right, it starts off strong and then it softens, you know, those little packets, you got the stick and the cheese, yeah, it's like you know what. is that, that cheese, well, it's like a shitty processed cheese, that's what we're trying. do, but the best way we're getting there I love those snack sticks with a little cheese for dipping, it's like cheese pudding, sometimes I just eat it with a spoon, if I want to go on a low carb diet, any Do you ever wake up and eat? cheese with a spoon like a snack pack no, no, I've never done that either, that would be crazy, no, I think you should make a cheese stick so you can heat up the pan.

You want it to be hot enough as you can. Don't do that, so let's cook some oil in there. I want a 12 ounce portion of meat and I'm going to put it right there. You need to hear the sizzle, but you don't. trying to get the meat really crispy, I just want it to cook at a nice pace so it doesn't create steam, but you don't want it to be super brown and crispy because like when you get a cheesesteak in Philly it's not like that have you ever been in Philadelphia? I've taken a complete cheesesteak tour of the best places in Philadelphia.

I'm a big fan of Tony Luke's Gino's and Pat's, they're all. tourist, I remember when I went to Philadelphia, everyone was like, "You go to the counter and everyone will be mean to you and you say, hey, give me a genie, that means a cheesesteak and onion. I went there and said, 'Give me a genie.'" I I'm a genius and he said, do you want a cheesesteak with cheese and onion? And I said, yes, please, sir, yes, it was bad, although it certainly was, so you like white American cheese, which I respect it a lot, so I'm going to make you a white American cheese steak that has a very particular method, then I'm going to prepare a whiskey cheese steak so that the meat is almost there.

If you want, cut it with a metal spatula, make sure you have a good flavor hard cast iron skillet, so you want to get it to a point where it's cooked through but not overcooked and you don't want steam to develop. I'm just thinking about what kind of dishes we should put in them. like go to the galaxy brain on this and think about every level of the cheesesteak, so I'll add a big spoonful of onion in there and then give it a happy shake. I need you to do something really important. password I need you to cut this bread in half okay so cut it in half cut it in half but make sure you don't cut it all the way through so you want to leave the hinge there so now the steak is almost completely cooked you want to see a little bit of red the technique in this is very very important also the bread is important everyone says the only cheesesteak in philly is made on a sugar bun on sugar buns it's a bakery in philadelphia you seem confused i no I don't know which side of the bread you have each side.

You're doing great, so did you make this one? Yes, I did that one. Oh, this is actually

perfect

, actually no, this is

perfect

. I didn't mean to be surprised, oh, okay, but You know, you came there with a similar lesson, confidence surprises, you know, so this is what you want, you're full of surprises. I just went to a local sandwich shop. I went to the subway and said: Hello, can I get some bread? The point is it's very hard to find a real hoagie roll when you're outside of Philly. Go to any sandwich shop and buy any white bread they have.

It's probably better than what you'll find in the supermarket so I just go to a sandwich shop and then I get it guys oh that's pure beef fat so you put the steak in a straight line so what we go What to do is put the cheese to melt it, turn the bread over. Pick it up in the Little Philly technique. I saw that it looks like the movie One Go Birds. My family is actually, uh, a whole side of my family is from Allentown, which is like a suburb of Philadelphia, so I grew up eating cheesesteaks in Allentown.

Call them Allentown-style cheesesteaks, which I don't think is real, but they put cream cheese on them. It was pretty good. Shout out to Brass Rail Allentown, PA, you're probably closed by now, but eight-year-old me loved them all. right, they have the cheese that's steaming in there and then I have one last little trick, take something flat and you're just going to throw it on top of the pan for about 30 seconds, the steamwill melt the cheese, this is a pizza pan. throw it in there and then now we have to steal to do the complicated bread twist because it gets hard okay stretch a little oh oh god oh god we stretched everyone part we're not going to use no I think we have a cramp look like this It's what a damn cheesesteak is supposed to look like.

Now, the most important part. You have to take the roll and you just have to press it there and you know, wait about 10 seconds. My favorite part, okay, so the steak is finishing cooking. a gentle, gentle motion, let it burn your hand a little bit and then we'll put it in our foil and then we'll pack it up and we'll just roll up the sandwich and let it rest, how excited are you, right? Now I'm super excited, that made me very excited. I'm hungry. There are many things that excite me and I love food. I get excited.

I'm also glad we shared this together. Great, no, we'll cook more often. Show me how to make that vodka, buddy, let's share? I thought that because there were two muffins, so I'll make myself one. Alright. A knife on the table. Two people. What is going to happen? Sometimes someone is about to be cut. Actually, I was going to cut it. the cheesecake so you said you've never had cheese with steak I haven't and for me it's my favorite thing in the world so I also love white Americano so I already cut it in half it's wrapped there .

I'm going to cut this bad boy in half and then we're going to split it up. Wait, I have too much meat in this one, you know? So I got carried away a little. I got carried away a little. right, this is what a real Philly cheesesteak is supposed to look like in my mind, you're ready to do it, I'm ready, let's do it, oh my gosh, you're going to need a floss after this, you're going to need a mouthwash. i need to take a nap and that's what the philly cheesesteaking experience should be this is just brilliant we have to grind it again i don't know which breed do you know which one do you prefer my mom is happy if it's not broken fix it what did she say i don't know your mom?

I like this one better, absolutely fair, it's an absolute classic, gentleman, do you feel confident that you can cook a good cheesesteak? Now I feel comfortable, I can cook cheesecake and hope it turns out good, but yeah. I think it's trust is the real key if you think all the processed cheese is the secret ingredient no no it's trust and if not I can call you I'll come not now but in a year and a half or something like that, yeah, what's your mask? You feel like no, thank you very much for stopping by the legendary kitchen.

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