#BelleMercantile #LycoBakery #NittanyMeats
Trying to decide on which cut of steak is best for making an amazing DIY Philly Cheese Steaks on the Blackstone griddle at home. Make sure to watch till the end and check out the closing drone shot of beautiful downtown Bellefonte #LoveBFT. We are going to make 3 superb cheesesteak hoagies. First we have steak from our local central Pennsylvania butcher, Nittany Meats, a fresh prime ribeye steak, second a frozen package of chipped beefsteak. Thirdly we are going to use a regional grocery store, Weis Markets, thinly sliced or carpaccio ribeye steak.
Local Ingredients
Weis Markets @WeisMarkets www.weismarkets.com
Nittany Meats NittanyMeats.com
Belle Mercantile bellemercantile.com
Lycoming Bakery www.lycobakery.com
The Blackstone 36" griddle @BlackstoneGriddles
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V-Pro Mandoline Slicer
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The Winco spatula
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Mac Santoku knife
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OUII Flat Top Griddle Accessories
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The Cheesesteak, made from high quality ingredients, thinly sliced steak, provolone from the deli, cooked onions, and fresh bread is a popular regional food from Philadelphia. Created in the 1930s Pat Oliveri, and later modified by Joey Vento, of “Geno’s” by adding cheese. Followed shortly after by Jim’s, Tony Lukes, and a plethora of other famous steak shops.
Cheesesteaks have been a very popular recipe to cook on home griddles like the Blackstone. But I get asked by my friends and neighbors what steak I use for my cheesesteak and where do I get it from. So today we are going to cook up our three (3) different sandwiches and find out what the best cut of steak is to get. We got our bread from Belle Mercantile, a collective market in the heart of Bellefonte. They get a delivery of fresh made bread from Lycoming Bakery a couple of times a week. Our local butcher is Nittany Meats, they are located just outside of Bellefonte at the split in Zion.
Cheesesteaks cook really fast on the griddle, once you put the meat on the medium hot flat top. We are only looking to remove the red from meat. There are a couple of different styles of cooking the meat. One style which our fresh ribeye with its thicker cuts lend itself to is flipping the meat over from one side to the other. The second is more of a tearing, pulling, or sheading of the meat. Our Chip Beefsteak from the butcher and the carpaccio ribeye from @WeisSuperMarkets both are ideal for shredding, and is my preferred way for my cheesesteaks. After the red is gone from the meat we split the meat into two stacks on the flat top, mix in our onions that are caramelized and steamed. Place a couple of slices of Provolone cheese, that we also got from the Deli at Weis then cover with our fresh hoagie rolls. When the cheese is melted our steaks are ready to come off the grill. I like to scoop under the meat and kind of smear the steak onions and cheese into the bread, I then place what left over bits on the Blackstone in the sandwich loosely.
There are several variants which I might explore in a future video, some folks like Mushrooms, Green Peppers, Jalapeno, etc... coooked in their steaks. Others like more of a cheesesteak hoagie served with Lettuce Tomato, and Mayo after the steak comes off the grill. Then there is the big elephant in the room Wiz. Wiz is a processed cheese spread made by Kraft. I know some people really like it and others don't. That's one of the great things about Cheese Steaks, there are so many varieties you can make with them. Throw some Red Sauce and Motz and you have a PizzaSteak, Add some Fries onto the Cheesesteak and #Yinzers will go crazy, Make with Shaved Chicken for a Chicken Cheese Steak, throw some Ranch sauce and Bacon in that mix and you have a whole new world. Im making myself hungry just typing this out. If you are interested in seeing some videos on different variations of the famous Philly Cheese Steak let me know in the comments below.