Cheesesteak Video Controversy and Recipe

If there’s one thing that’s been the most controversial of any video that I’ve ever had, it’s been a cheesesteak video. Bunch of bunch of negative comments, y’all. Chill out, y’all.

Why You’ll Love This

This right here is a cheesesteak video.

Most of all, this isn’t to be a Philly cheesesteak replica authentic Philly cheesesteak, okay?

This is a cheesesteak.

Now make good groceries, so I’ll make it the way he wants to do it.

I’m going to have onions.

I’m going to have peppers.

I’m going to put some mayonnaise on my bun. For another delicious bread option, you could also try an easy homemade garlic bread recipe with butter and parmesan. What you know about that?

Look y’all, I’ve had a Philly cheesesteak.

I like it.

It’s good.

I’ve had a dinnick sandwich too.

It was the bomb.

Today, I’m doing a cheesesteak my way.

Ingredients

four nice piles of shaved ribeye steak (eight ounces, half pound of meat per row). If you enjoy beef recipes, try this easy one-pan ground beef and rice with cheese for a quick meal.

My seasoning here is:

two tablespoons of beef powder
about a teaspoon of kosher salt
about a teaspoon of garlic powder
onion powder

Rolls:

nice beautiful rolls (eight-inch rolls)

Other ingredients:

avocado oil
butter
red peppers
onions
American Cheese, White American
thinly sliced provolone cheese
mayonnaise

Instructions

We want to get the griddle nice and warmed up. We’re anywhere from 320 all the way to 367.
We’re just going to get these peppers, and we’re going to get these onions on here first.
This is avocado oil, and butter.
We’re just going to, just want to get these onions, and you want to get these peppers nice, and sweat. Got all the burners on low right now, by the way, y’all.
I want to take some of this seasoning that we made up, liberally on those. You want to make sure they got some little seasoning on them, too.
We’re just going to let those go for a couple of minutes.
We’re going to move them around, make sure they don’t get burnt.
First things first, you want to get this griddle smoking hot. I’ve cranked these three up to high. Eventually, we’re going to have to cut those down. It’s going to get really, really hot.
I put mayonnaise on my bun. And we’re going to let it down. We’re going to toast it a little bit. It’s going to be also 500 degrees.
I’m going to come here and do my best. I don’t want to put it down in the glob. Just want to kind of fan it out so that each piece can get some caramelization on it.
Now, we’ll come in here with our seasoning. Well, liberally.
I’m going to let it get kind of toasty just to get it warm. I just want to get it warm.
Now, I’ll put a little bit more mayonnaise because, well, the other mayonnaise is gone.
I like mine like, you know, all the way. So I want to put my peppers and onions on there. I’ll mix it in.
My wife likes peppers and onions on hers. No mayonnaise on her bun and she wants provolone on it. If you’re looking for a comforting side to your sandwich, consider an easy creamy broccoli cheese soup recipe. Provolone, just like that.
I’m going to do provolone and white America.
We’re just going to put it on top of there.
We’re just going to put it on top of there.
We’re just going to get under this thing. I’m going to put your hand down like this, come under it.

Cooking Tips

That’s the first thing you want to get ribeye. Don’t use sirloin. Use a ribeye. Nice, fatty, beautiful tender ribeye. For another fantastic main course, you might enjoy making easy baked salmon with garlic lemon parsley glaze.

So what I did right now, we’re in December. A lot of ribros are going to sell y’all. Take advantage of it. Buy you a rib roast, 6.99 a pound. That is cheap. So I took that rib roast and I put it in a freezer for a little bit and really firm it up a little bit. Then I just took my doll strong knife and just really just came in really thinly sliced it, okay? Made it real, real thin and I’ll portion these out to eight ounce piles.

That’s our seasoning for both our meat and our vegetables.

If you got a, like a Italian restaurant near, just go up and say, hey, can I buy some rolls from you? These are the rolls. They come frozen. Just put them in your freezer and use them when you’re ready.

This is avocado oil, and butter. I’ll do that so that it increases the smoke point of the butter. Don’t burn.

You really want these to be done for you. Put your rib eye on there because it goes fast. Once you put that shaved rib eye down on the griddle, it goes extremely fast.

This picante, actually, has got a little bit more of a bite to it. So that’s going to be the cheese of choice. I’ll probably do one of each. The wife only likes provolone. This cheesesteak makes a great meal, perhaps with a copycat Olive Garden salad dressing and salad on the side. They still got a little crunch to it kind of out, didn’t they? You kind of go however you like it. If you like them really, really soft, go really, really soft.

We’re going to let that get up a little bit more because when we drop this meat down, it’s going to drop a temperature.

What that also does is it steamed your bun.

ribeye is they’ve got to use a ribeye y’all. It’s so rich, so meaty. Got tons of flavor. Gotta go with a ribeye.

The bun has been steamed when we put it on top. Nice and soft. Beautiful.

And y’all hey, that’s all I got for you today. I appreciate you watching. If you’ve made it this far, if you don’t mind, Hey, I love each and every one of you.

Easy Homemade Cheesesteak Recipe with Ribeye and Peppers

This recipe guides you through making a delicious homemade cheesesteak, focusing on personal preference rather than strict Philly authenticity. It features tender shaved ribeye, sautéed onions and peppers, and a blend of American and provolone cheeses, all served on a perfectly toasted roll with mayonnaise.

Shaved ribeye steak 2 pounds
Beef powder 2 tablespoons
Kosher salt 1 teaspoon
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
8-inch rolls 4
Avocado oil 2 tablespoons
Butter 2 tablespoons
Red peppers 1 large sliced
Onions 1 large sliced
White American cheese 4-8 slices
Thinly sliced provolone cheese 4-8 slices
Mayonnaise as needed

1 Prepare the seasoning blend: Combine beef powder, kosher salt, garlic powder, and onion powder in a small bowl. Set aside.
2 Heat your griddle to a medium-low temperature (320-367°F). Add avocado oil and butter to the griddle.
3 Place the sliced red peppers and onions onto the griddle. Season liberally with some of the prepared seasoning blend. Sauté the vegetables, moving them around occasionally, until they are nicely sweated and softened, but still have a slight crunch if desired. Keep griddle burners on low for this step.
4 While vegetables cook, spread mayonnaise on the inside of your rolls. Place the rolls cut-side down on a hot part of the griddle to toast them slightly. This also steams the bun.
5 Increase griddle heat to high for the area where the meat will cook until it’s smoking hot. Take your shaved ribeye steak and spread it thinly onto the hot griddle, avoiding clumping, to allow for good caramelization. Season the meat generously with the remaining seasoning blend.
6 Cook the ribeye quickly, flipping and breaking it apart with your spatulas. Once it’s almost cooked through and slightly caramelized, add the sautéed peppers and onions to the meat and mix them together.
7 Divide the meat and veggie mixture into individual portions directly on the griddle. Top each portion with your desired cheeses (White American, Provolone, or a mix). Allow the cheese to melt over the mixture, creating a delicious cheesy topping.
8 Once the cheese is melted and bubbly, use a spatula to scoop the cheesesteak mixture into the toasted rolls. Serve immediately.

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