Dad-Style Cheesesteak Sandwich — Transcript
00:00:00,480 --> 00:00:13,900 Intro — showing the short rib meat, bought from Ranch 99.
Hey Liam. Today I’m gonna show you how dad makes a homemade cheesesteak sandwich. This is some short rib that I bought from Ranch 99 yesterday. You can use any kind of thinly sliced meat.
00:00:14,940 --> 00:00:28,320 Weighing the meat (6 oz) and prepping the bolillo roll.
I’ve already weighed out six ounces of it, and you can see that’s how much this is. And then this is a Bolillo roll that I bought from Safeway yesterday, and I’ve already cut it in half, longitudinally, with this bread knife right here.
00:00:29,420 --> 00:01:37,720 Setting up at the stove, heating the grill, toasting the rolls, and searing the meat with salt.
Okay, we’re at the stove and we’re ready to cook. I’ve got my bolillo rolls and some provolone cheese right here. I’ve got the six ounces of meat like before, and I’ve got my favorite spatula for cooking. And then I’ve got a pair of tongs as well, standing by in case I need that to load up the sandwich. So we’re gonna turn the stove on high, and we’re gonna wait for it to heat up. All right, the stove is heating up. I’ve got my thermometer on there, it’s almost up to 400 degrees. You can hear the background noise because the vent is on. I start by just putting these rolls down on the edge of the grill. It’s gonna warm them up a little bit and hopefully increase the flavor. And then this is gonna go on the grill and you can hear right away that sizzle. That sizzle means that the grill was hot enough. Can I add one more thing that I haven’t shown before — I’m just gonna put a little salt on top of this to add some flavor. You gotta remember that the bolillo rolls are a little more bland, so you wanna salt the meat to get a little bit more flavor on it. So while this is cooking, I’m just gonna kinda
00:01:38,960 --> 00:02:09,179 No oil needed thanks to the fat in the short ribs; first flip of the meat.
move it around a little bit. With this cast iron grill and short ribs, you don’t need to add — you’ll notice I didn’t put any oil on the grill because short ribs have a lot of fat in them, and they’re gonna cook up just fine. So I’m gonna leave that go for a minute and we’ll come back when it’s right. This has been cooking for like 10 or 20 seconds, and you can see if you sort of turn this over, that the other side of the meat is already starting to turn a different color. So I’m just gonna grab this up, flip it over.
00:02:10,259 --> 00:02:11,520 Checking the flipped meat.
And there you go. You can see
00:02:12,680 --> 00:02:13,660 Confirming it’s cooking well.
it’s cooking just fine.
00:02:16,400 --> 00:02:17,160 Brief check-in on the cooking process.
Got that going.
00:02:19,820 --> 00:02:26,860 Explaining the meat only needs one flip.
And I’m really not gonna turn this meat multiple times because it really doesn’t need it. It’s gonna cook up,
00:02:28,040 --> 00:02:38,860 Packing the meat to roll size and adding provolone cheese.
just from one side to the other. So what I’m gonna do is pack it together a little bit, to get a little bit closer to the size of the bolillo roll. I’m gonna throw the provolone right on top here,
00:02:40,220 --> 00:02:56,960 Cheese melts and helps hold the sandwich together; making just one sandwich today.
and then that’s gonna start to melt. But the other thing it’s gonna do is keep the sandwich together, and you’re gonna see that when I try to take this off, that’s important. I’m not gonna make a bunch of sandwiches today — I’m only gonna do this as one cut. So,
00:02:58,220 --> 00:03:05,260 Preparing to assemble the sandwich with the spatula.
[laughs] I’m probably gonna mess this up when I try to flip the sandwich together, but I’m gonna do it with the spatula
00:03:06,340 --> 00:03:30,240 Turning off the heat (residual heat is enough) and assembling the sandwich.
and not with the tongs. So the first thing I’m gonna do is turn the heat off, because with the cast iron grill, you’ve got plenty of residual heat and there’s no reason to keep it on this long. So here I go, trying to make the sandwich — hopefully I don’t mess this up. I’m gonna grab all this meat up and flip it onto the top right there,
00:03:31,540 --> 00:03:35,580 Meat stays together; adding the bottom roll.
and you can see it all stays kind of nicely together. I’m gonna add the bottom,
00:03:37,000 --> 00:03:42,859 Final flip and reveal of the finished sandwich.
flip this back over, and there is your dad-style cheesesteak sandwich.
