I tried this recipe last week. Another two weeks and I can finally have lunch.

"there's almost too much flavor" suffering from success

Quick tip: We use about 2" thick, high quality ribeye steaks. We freeze them just about solid, and slice them on a mandolin. It gives you the perfect consistency and thickness for the meat EVERY time! Also, I have a cheap, crappy mandolin from Walmart... I think it was like, $15 bucks. It works great!

For anyone who wants to make this irl (and doesn’t want to spend 4 days making bread 😂) - the Cubano bread is a great sub for the loaf he makes here, and can be done in an afternoon. Made it yesterday and it was amazing!! Only other thing we did different is we got a jar of the cherry peppers from jimmy John’s and omg 🤤 it was amazing!!

as a person from philly i appreciate the “philly is very loud” bit because yes. yes it is.

Josh: it is actually easy to make a philly cheesesteak Also josh: takes a week and a half to make one

As an *almost* Phillidelphian (I live about 45 minutes out), I would say I have the same opinion. I have never had a jaw-droppingly good cheesesteak, I think most that I've gotten in philly were too oily/dry/bland, and if I were to make one, I could only pray to God it looked that amazing.

As a native Philadelphian, you nailed the first one. All the elements of a traditional cheesesteak with the care and attention to detail a lot of the popular spots lose as they decrease quality to service larger crowds and make more money. Sharp provolone is most popular amongst the locals but American or Chez-Wiz hit different and can be fun alternatives depending on your mood. Excellent point about the green pepper - I only see them added to "Philly Cheesesteaks" outside of Philly. The ROLL is always going to be the #1 most important part of the sandwich and I really want to try your recipe for homemade rolls. Thank you Joshua for putting out quality content.

As a Philadelphian, I was so proud when you didn't go to pats and Geno's. I was really ready to be disappointed. Thank you Tom.

Just made the baguettes. My first time baking bread (I'm 67). Came out awesome! Will definitely make it again. Perfect with my steak and cheese. A few weeks ago my wife bought me Joshua'a cookbook. Looking forward to making a few things from it. Thanks, Joshua!

I've recently learned how to make Philly cheesesteaks, and one thing I would highly recommend is toasting the hoagie before making the sandwich. Specifically, I like to toast the roll with a homemade garlic butter. Massive difference in both texture and flavor.

I'm a fully formed adult and there was no way in hell I was baking bread. I went straight to the store, bought the bread and followed this recipe. It was great! Thanks for the video

He put more energy into that bread than my father did in my childhood. Thanks papa.

Whenever I see the words "Philly Cheesesteak" I instantly think of the episode from Fresh Prince of Bel-Air, where Will and Uncle Phil argue over what makes a Philly Cheesesteak, a Philly Cheesesteak.

One trick I learned in making my own version of the Philly Cheesesteak is to wrap it up and let it sit for 5 minutes, or a cold beer, before eating.

As a temporary Philadelphian (Going to school in Philly) The best cheesesteak I have received was from this food truck I forgot the name but it was much better than Geno's.

Man, that looks incredible, but I won’t lie. I was hoping you’d show us how to make artisanal cheese wiz

"This needs mustard" my grandpa who was born and raised in Philly used to get his with mustard, my dad thought he was crazy but maybe he was onto something

Almost exactly how I make mine. You are right, the griddle is very important. The biggest distinction with mine is I toast a buttered roll and immediately place the the bun on the cool provolone after it is set on the meat and onions. It steams the cheese a little and melts it’s beautifully. Nice job!

I'm a chef in Las Vegas, and the mind, body, dough connection is the best culinary advice I've heard, in at least 5 years!!!....

This has to be the most over-the-top cheesesteak video.... 3 or 4 days for a roll, 3 or 4 bone-thick rib roast, short ribs, a deli slicer, beef tallow, a big griddle (just for making a sandwich).... it looks absolutely incredible, as it should considering the aforementioned

I dropped everything to watch this episode. I love Philly Cheese Steak

I just made this and we LOVED it! Thank you for always making the best easy cooking videos!

This is one of my favorites i've watched it a few times now. I cook like 3 times a year but i'm going to give this a shot.

How do you properly eat a cheese steak? Very care-Philly.

Dude you knocked this out of the park. I know there will be those that will cry because it's not chopped enough, but you nailed it. I worked on a cheesesteak truck and shop and the sear is something so many places miss. Most shops in Philly and the surrounding area use good beef, but then essentially boil it on the flattop. Thank you!

love it! made it too, but i changed a tiny thing, that i liked a lot: added seedy Dijon-mayonnaise and used the bread to pick the whole thing up from the grill, but before you pick it up let it rest (covered with any kind of lid) on the cheesy meat

I like to hit the steak with Lawry's and pepper and then throw in a ratio of about 2:1 white american to smoked provolone and mix a little so I don't just get chunks of cheese/steak without the other and redistribute heat.

This man knows how to make content. Like holy hell the production quality is so good.

Tip: Food trucks have the best cheesesteaks in Philly. They're hard to find nowadays but once you do, it's heaven. I didn't know this for the longest until I went to college and they were the closet places in my area that sold them. Sincerely, someone who's been in Philly all their life.

Your cheesesteaks sandwich's look amazing. I could almost taste them through the computer monitor they look so fantastic. Job well done sir.

Bro the way u simplified making that bread was incredible!!! Bravo sir 🫡

I'm starting to get the feeling that Josh just likes everything extra salty

I feel like as time goes on, Papa summons more of his inner southern

Philadelphian here. Josh you did an amazing job. I don't recall us putting mayo on the bread but whatever floats your boat. Also, no Philadelphian has the patience to make a cheese steak that takes 1 week. However, the more time you put into it, more amazing it will be, so I get it!

I just made this with Keto bread because I’m diabetic and it was soooo good!!

My biggest gripes with cheesesteaks outside of the tri-state area is the use of steak that's nearly 1/2" thick and green peppers. It's a simple sandwich; transparently thin ribeye, fried onions and cheese (prov, whiz or american). You actually did field research it's almost like you respect culinary origins (as you said in the video) I knew you would nail this and you certainly did.

Respect to papa for doing his research. More respect for going to Max’s, that area can be a little frightening for a tourist

Omg this looks INCREDIBLE

I love sesame bread or bagels!I gotta try this ASAP❤️

I think the only thing you missed was wrapping your cheesesteak in foil for like 5 minutes snd letting it sit, alone, by itself, untouched. It’ll do wonders to the bread. As a native Philadelphian, the local spots all deliver, and that exrta 5 minutes just make it a better experience. With all that said, John’s is delicious, Jim’s is always good, and the others have their place too.

I'VE WAITED YEARS FOR THIS

Best cheesesteak I ever had was from a deli in Melbourne, FL. It had a roasted garlic and peppercorn flavor with the steak. Tasted like u got a peppercorn steak sandwich. Absolutely phenomenal sandwich from the back of a small grocery.

He knows what is quality. Thank you!

The traditional steak: not sure I accept the mayo, but technique-wise, you've got it almost perfect. The sharp provolone is the right choice, as is the big onion. The only major thing it's missing is the day's worth of heat-reduced line cook sweat you get from the 4pm steak at Jim's on South in the middle of summer. The "but better": it looks delicious, and I would absolutely drown in it, but you're right - it's not a Philly cheese steak. That said, give me five of 'em. From the heart of this South Philly native, thank you for taking the Philly steak seriously enough to do it right.

Being from Philly, I have had more than my fair share of cheesesteaks and while disappointing you didn’t get to try Johns roast pork (or Angelos), I think you did a pretty darn good job in your recreation. Nice job!

Great bread demonstration, thanks

You are very interesting! Ty for the recipe. 🎉

I've watched dozens of cheesesteak-discovery videos and this might be the first one to skip Pat's and Geno's, which is the best advice any Philadelphian would give. To most of us, they're OK at best. The places you did choose were a good variety of popular cheesesteaks. However you got your recommendations, they were great. Except for Dallesandro's. In Philadelphia, pick six cheesesteaks, and no matter who you ask, one of them will be horribly wrong for their taste. And that's part of the charm of the cheesesteak. It's a ridiculously simple sandwich, but there are a zillion ways to prepare it. And your first rendition was both traditional and inventive without going overboard (like the second one). Philadelphians would buy it.

😂 When Josh took out that bell pepper I went, “Yo, WTF is that?” 😅

In the event you want a steak and cheese sandwich that is somewhere in between those two, I buy two bacon-wrapped filet mignons (5 oz ea.), a soft hoagie roll from my grocery store bakery department, a green & red bell pepper, 1 yellow onion and pepper jack + American cheese singles. I finely dice the onion and peppers to mix a batch of my super flavorful O&P relish. Take the 2 bacon wraps off the filets and dice those small as well. On low heat, render the bacon with a cup of O&P relish then remove from pan leaving some fat to fry the steak. Butterfly the filets &cut into strips as long as you can get, by about ½ inch wide.season with salt, garlic powder, and fresh cracked black pepper. Get the pan as hot as you can and sear one side almost black flip and add the bacon and relish back. Chop it together, shape the pile, top with 3 american singles, open the roll and butter it well, then place a layer of the pepper jack singles and pack it full of meat. Quickly roll the whole thing tightly in butcher's paper for no less than 5 minutes. 😊😊😊 ENJOY!

I hope this gets to you but I work at a sub shop that also specializes in cheese steaks. It's this local place, Tiffany's Downtown in Bloomsburg, PA. And people from Philly have come in and told us how much better ours is. The process is spot on and I make them all the time. I hate making them constantly but I always recommend it because it is that good.

Me: Why didn’t he just pay the flight change fee to stay one more afternoon and try the other sandwiches? Joshua: I bought this grill for this video specifically. Also here’s a $500 sandwich

Coming from a Philly native if you’re referencing just the roll its not called a hoagie it’s a hoagie roll also if you want a higher end cheesesteak you have 2 options Angelos pizza or Barclay prime. Love your stuff dude definitely going to try that bread recipe!

Tried the first recipe, it was amazing. I wasn't sure how it was going to turn out but my family loved it.✨

I'm just outside philly, I also mix mayo, jamaican curry, and fresh squeezed garlic juice together and that's my sauce. This works for me.

As a former Phialdelphian, I must say I was a little disappointed that there wasn't a homemade Cheese Whiz/sauce permutation in the video somewhere. That aside, both versions looked bangin'!

As a lifelong Pennsylvanian, I get a little fuzzy feeling inside when Josh uses the word "Hoagie."

Your videos are the best!!!!

Sweetie we put the roll over the cheese/meat to melt the cheese.Then scoop the whole thing up! Love your videos

I like how you actually tried our steaks and dissected the ingredients instead of just basing it off movies

Jim’s South Street may not be the “best” but’s it’s my favorite for nostalgia reasons.

I'm going to need to make one this week

I just made this for the family, and it was AMAZING!! Thank you so much for sharing.

As a native of Philly, I can say this confidently. You can mimic everything on a cheesesteak EXCEPT the roll. If it isn't on an Amoroso or Liscio roll, it ain't gonna be it. It's ALWAYS the roll. It can't be mimicked.

“Time to pour in the good ole yeasty girl.” Yeah that would be the worst way to say that. 😅

I actually work not far from this philly cheesesteak factory; they process beef into premade cheesesteak for restaurants and when they cook the trays of cheesesteak for school lunches we open the truck bay doors and the whole buiding reeks like delicious cheesesteak all day. Jersey shops shouldn't be discounted. When I was little, growing up in the Villas, there was this shop called Muncy's. They hollowed up the bun to about 8mm evenly around, perfecly. It was like a burrito, perfectly packed with cheesy steak, wrapped in thin roll crust. One of my best memories of my dad is him passing me one when I was soaked after a boat trip.

Looks tasty, I really need to try this at home cause we don't really have philly cheese steak here where I live

More people should be inspired to cook. It’s so relaxing and therapeutic! On top of all of that, you can control the FLAVOR! Awesome vid.

As someone from Philly, to answer your final question: Yes, I think you paid proper respect to our cheese steaks. That shit looks amazing! It's a shame you didn't get to hit Dalessandro's, but at least you got to Max's. Though I was surprised nobody recommended Jim's to you. And, yes, usually if somebody asks us if we prefer Pat's or Geno's our response tends to be, "Don't be a tourist," followed by our personal favorite recommendation. Super impressed with the roll you made. A lot of us will tell you it must be an Amaroso Roll (myself included), or at least something made in Philly, but I think you taking the extra step to make the roll yourself is valid. Anybody comes at you for that can shut up. You get points for the Provolone, the original cheese for the Philly cheese steak. Though most places will put the roll over the steak at the end to help it melt, and kind of crisp up the bread. But no worries if you don't. I have heard this tall tale of putting mayo on a cheese steak, but everybody I have asked from Philly gives me a look of disgust when I brought it up. And the more I looked into it, the general consensus is "Gross, no". So I'ma have to take a point off for mayo. BUT JUST ONE POINT. Getting a score of 99 is still a really good grade! That being said, I am super impressed that you decided to come here to try real ones first. You did your research, and not many people do. I will happily eat one of these. The entire thing. Please.

Ooooohmylawd i don’t think i can have any other philly cheesesteak until i make this one myself 😍🤤

This is the first time I drooled watching a recipe video. I'm originally from Philly and i approve of both these cheesesteaks.

You need to do a Chicago Italian beef. I recommend Johnny's in Arlington Heights or Al's in downtown Chicago. Portillo's is a good baseline but it's basic at best and I think most people will only go if they don't know better.

As a Minnesotan, I'd love to see you take on the ultimate Juicy Lucy. There's some good ones here in the twin cities, and would love to see you stop at Matt's bar in Minneapolis, and the Nook in Saint Paul. Hmu if this is on your agenda

i can appreciate the honesty

looks great! would recommend trying it with cooper sharp american cheese next time instead of provolone

Pro tip for melting the cheese on a flat top from someone who used to make cheesesteaks at a place: get a squirt bottle full of water, after you layer your cheese on spray a strip of water next to the steak and make sort of a pyramid shape above your steak with both of your spatulas that'll trap the steam inside and melt the cheese

I’m from Philly and eat a TON of steaks. The only thing I have to gripe about is the sesame seeds on the roll. Other than that absolutely spot on. Great job, Josh.

I always use mild banana peppers and a bell pepper with an onion all sauteed. I also mix Mozzarella and Provolone. MAYO is a MUST!!!

I love how you tried out the steak with a Wagyu. That’s a great contrast. And when you said to eat it after putting on your finest Italian leather “Gucci shoes,” priceless lol! ❤️.

Josh: “so the first thing you’re gonna do is not go to the grocery store because we’re grownups and instead we’re going to make our own from scratch” Me being a 15 year old boy learning how to cook: “MOM IM AN ADULT!!” 😈

This is actually legit, most “cheesesteak” recipes from the internet always throw in extra unnecessary shit(mushrooms, peppers, etc.) While mayo isn’t my personal choice to put on a cheesesteak this looks great and I wouldn’t turn my nose up at it. The roll looks great and like sarcone’s too. That is probably the most important part of a cheese steak. Any shop can get good meat and cheese, but if ya got shit bread, it ruins it. Josh, big 💯 on the recipe, please come back around and try John’s Roast Pork for a future italian roast pork video.

Great video on one of my favorite sandwiches.

.... wow amazing! I was able to go and buy and eat about 4 cheesesteak sandwiches in the time it took me to watch the bread get made.

I love watching all his vids knowing I won’t be able to cook them myself no matter how he explains

The only thing they do differently in Philly is put the bread on top of the steak once it's done. This helps them transfer the meat to the roll a lot easier!

I just love how seriously you take food .

8:23 Americans have some big ass onions

Me watching these as I flip through his cookbook 👁👄👁

Damn, no one recommended Jim’s South St? All my Philly friends love it

Funny enough I went for a variant with a marbled beef cut and added you guessed it smoked cheese (also dutch grating cheese and some classic and horribly wonderful kraft squares) also added soy sauce for that extra juicy juicy squirt squirt. Came out like a dream. I gotta say that sage and the sriracha cholula mayo sound like a level up on me though haha. Woulda loved to be a fly on that plate. Shiiiiiiii

Please make more flat griddle videos 🥺

Glad you mentioned NOT going to Pat's or Geno's. They're touristy assembly line style steaks and not recommended. The ones you mentioned are the heavy hitters, along with some others you didn't mention. Jim's on South St is also ok, but their use of the leaner top round (which they finely chop as opposed to a rough chop) instead of ribeye yields a dryer sandwich with more meat spillage. I'm definitely judging you just a bit for using provolone (only wiz or American are acceptable), but otherwise good job! Where I am just north of Philly, cheesteaks almost always comes with American cheese, onions, and marinara sauce. It's a regional variation, so don't @ me.

Awkward 4" Hoagie is my second favorite Radiohead album.

I have lived in philadelphia my whole life... the first one is what I constantly dream of when going to a cheesesteak place.

Amazing!!

Fifteenth time telling PAPA to make: - Mapo Tofu.

5 MILLION SPECIAL, WHEN?! Also congrats!!

Josh, you nailed it brother. Also, thanks for the hoagie bread recipe~~!!

Good job my friend really love it 😍