Uploaded May 2023 | Updated September 2026, 2 weeks ago
In this video, I fix the biggest problem with Philly Cheesesteaks.
🔪 EQUIPMENT USED IN THIS VIDEO
MadeIn Saucepans, Skillets, and Griddle: madein.cc/charlie
Cuisinart Box Grater: amzn.to/3MZ5J6C
Shun Acacia Wood Cutting Board: amzn.to/3qxoRkO
Countertop Burner: amzn.to/4478utR
MY OTHER FAVORITE GEAR
🍕 Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baking-steel-pro-package?sca_ref=3277010.cIE0wUuej7
🍳 Field Company Cast Iron Pan: shrsl.com/3qcsn
🍞 Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/?ref=Theregularchef
🔪 Everything Else: amzn.to/3uzyAFT
📘 My Favorite Cooking Books: amzn.to/30ajgkY
🎥 My Video Equipment: amzn.to/3hSKesg
MY FINAL RECIPE
4oz Cheese (Any combination of Provolone and White American Cheese works, but I prefer 3oz American and 1oz Provolone)
1 tsp Cornstarch
3oz Heavy Cream
In a skillet or saucepan, toss cheese in cornstarch to coat, then add cream. Heat over medium-low heat, stirring frequently until cheese is melted and sauce is smooth. To hold until ready to use, place a lid on the saucepan and turn the stove to the lowest possible heat. Stir every few minutes, and adjust the heat as needed to keep the sauce melted.
📘 OTHER RECIPES REFERENCED IN THIS VIDEO
The "Lazy" Method: notanothercookingshow.tv/post/cheesesteak-whiz-wit
The "French" Method: marthastewart.com/1122196/thomass-macaroni-and-cheese
The "Kenji Method: seriouseats.com/cheese-sauce-for-cheese-fries-and-nachos#toc-getting-saucy
✉️ Join My Newsletter: charlieandersoncooking.com/pizza-club-signup-form?video=UFAU_Lq9HTM
📃 TABLE OF CONTENTS
0:00 - The Biggest Problem with Philly Cheesesteaks
0:49 - How I'm Going to Solve It
2:04 - Introducing the Recipe Options
3:20 - Taste Test of Sauces
5:05 - Coming Up With an Even Better Solution
5:45 - Deciding on the "Best" Cheese For a Cheesesteak (Final Taste Test)
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
In this video, I fix the biggest problem with Philly Cheesesteaks.
🔪 EQUIPMENT USED IN THIS VIDEO
MadeIn Saucepans, Skillets, and Griddle: madein.cc/charlie
Cuisinart Box Grater: amzn.to/3MZ5J6C
Shun Acacia Wood Cutting Board: amzn.to/3qxoRkO
Countertop Burner: amzn.to/4478utR
MY OTHER FAVORITE GEAR
🍕 Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): bakingsteel.com/products/baking-steel-pro-package?sca_ref=3277010.cIE0wUuej7
🍳 Field Company Cast Iron Pan: shrsl.com/3qcsn
🍞 Challenger Bread Pan: challengerbreadware.com/product/challenger-bread-pan/?ref=Theregularchef
🔪 Everything Else: amzn.to/3uzyAFT
📘 My Favorite Cooking Books: amzn.to/30ajgkY
🎥 My Video Equipment: amzn.to/3hSKesg
MY FINAL RECIPE
4oz Cheese (Any combination of Provolone and White American Cheese works, but I prefer 3oz American and 1oz Provolone)
1 tsp Cornstarch
3oz Heavy Cream
In a skillet or saucepan, toss cheese in cornstarch to coat, then add cream. Heat over medium-low heat, stirring frequently until cheese is melted and sauce is smooth. To hold until ready to use, place a lid on the saucepan and turn the stove to the lowest possible heat. Stir every few minutes, and adjust the heat as needed to keep the sauce melted.
📘 OTHER RECIPES REFERENCED IN THIS VIDEO
The "Lazy" Method: notanothercookingshow.tv/post/cheesesteak-whiz-wit
The "French" Method: marthastewart.com/1122196/thomass-macaroni-and-cheese
The "Kenji Method: seriouseats.com/cheese-sauce-for-cheese-fries-and-nachos#toc-getting-saucy
✉️ Join My Newsletter: charlieandersoncooking.com/pizza-club-signup-form?video=UFAU_Lq9HTM
📃 TABLE OF CONTENTS
0:00 - The Biggest Problem with Philly Cheesesteaks
0:49 - How I'm Going to Solve It
2:04 - Introducing the Recipe Options
3:20 - Taste Test of Sauces
5:05 - Coming Up With an Even Better Solution
5:45 - Deciding on the "Best" Cheese For a Cheesesteak (Final Taste Test)
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
