This is one of my favorite episodes. He still crazy and funny and absurdist without constantly screaming. It's informative, energetic and entertaining. This is where he needs to be all the time.
as a Philadelphian who has worked in a cheesesteak joint, I am thoroughly impressed by Matt's work! He even chops the cheese in (which you're supposed to do but pats and genos have too many customers). He took time on this, did he research. Don't give him shit for peppers and mushrooms I don't wanna hear it!
It's the dumbest most pretentious shit when people think a philly cheese steak is this ellusive, hard to create thing. Some people like additional stuff on their cheese steak folks. greetings from Maine.
I grew up in New Jersey and Philly. You were right on about everything, including the lack of decent bread. That's all you needed to hit the bullseye. I want to jump through my phone screen and grab the other half.
Matty love your videos man! You brought a lot of happiness to others during Covid and your cooking looks phenomenal. That sandwich looks so good! Hope all is well take care!
Matty makes things his way, that’s why he’s a legend. Any one who wants something traditional, go somewhere else lol. Nothing wrong with doing things how you like it.
You were right on time with this one my man. I've been craving a good Philly cheese steak. I'm gonna make some for the family tonight. Your the man Matty.
That's a really fun video I used to work at a little local cheese steak and pizza joint in PA and that's basically how I made them except the cheese added in before you put it on the bun This recipe is pure beauty and perfection
"all i can get here is typical, POS sub rolls." it's funny how a miraculously awesome craft Italian or French roll can bring the best ingredients to another level.
Patts all the way and also let’s talk about nifty fifty’s fresh oj and phillys in a diner vibe love it philly is a awesome time and a amazing experience
@anonymous that’s not true in the case of a true Philly steak it’s really Amoroso’s, or if you’re lucky, Formica Bros…if you’re trying to be authentic.
No worries, he was just talking BS. Looks like he (or his staff) was lazy and just took a bag of supermarket "baguette" bread, instead of going to a bakery.
Matty at first I was skeptical because I have seen so many failed attempts but you hit the nail on the damn head with this one brother. You started with saying Geno’s was your favorite and that hurt my feeling but coming from a family members of one of Phillys top cheesesteak places, Dalessandro’s, you hit it out of the park. Next time your in town hit up Dalessandro’s, you will not be disappointed
Dalessandro's is so good, I had it so many times when I lived in Germantown. I have fond memories of sitting at the bar and tearing up as they chop onions 5 feet away! Can't expect visitors to make it out to Roxborough though, not much there for them. That's probably good in a way, allows Dalessandro's to stay pure.
Peppers… I know… but he was making his version and interpretation. It’s was his approach of dicing all the ingredients that earned the pass. Simply put the only place to get Philadelphia cheesesteak is Philadelphia and we all know that.
No offense but the worst cheesesteaks I’ve had were in Philly lol. Like every pizza place in New England makes a way better Cheesesteak than the famous places in Philly do.
I'm not American & I've spent my whole life believing that a philly cheesesteak normally contained actual cheese, peppers & mushrooms. This whole cheese whiz thing is blowing my mind (in a good way I like cheese whiz lol)
As a former philadelphia 'burb native that now lives in bumfuck arizona, I can assure everyone that nobody on this side of the country understands how slicing lunchmeat, baking bread, or making pizza works. By the by, you should absolutely try a cheesesteak chopped fine with provolone cheese (and your preferred toppings). It's like ascending to a higher plane of existence. ....I'd do terrible fucking things for an amoroso roll at this point. It's been like 3 years.
@@CaerEsthar Definitely never heard that. Last #1 in the country I've been to was, strangely, in new jersey. Unless it's on the phoenix side of arizona, which I definitely can't afford a 4 hour uber to get to.
If you can't slice your own ribeye, you can usually find shredded beef at asian markets that will work great for cheesesteaks and it's usually pretty cheap.
Matty, you did good. For any tourists out there, Pat's and Geno's are both sub-par sandwiches, but Geno's are also racist dillweeds. Go to Jim's instead.
Wrong, the best cheesesteak is the one that's in your mouth - regardless where it's from. If you've got cooked steak with onions and cheese in a roll your life is good.
I think part of making a good Philly cheesesteak is the character of the person making it, too many uptight, picky chefs try to make gourmet cheesesteaks when thats not really what a Philly cheesesteak is. I've been to many cheesesteak joints in Philly, pats and genos included, and Matty just is able to capture the essence of Philly with his personality.
My local Korean market sells thinly sliced ribeye that is perfect for Philly cheesesteaks. If you have a local one to you they always have ribeye sliced and ready to go. It’s used for bulgogi. And makes a great cheesesteak. Right on Matty! All flavor all the time.
@@flo_8611 If by flavor you mean dirt, then sure. It is a myth that you cannot soak/wash your mushrooms before cooking. Any moisture they absorb will evaporate out during cooking.
I'm of the opinion that peeling your mushrooms is a waste of time. Whenever I'm making anything with cremini mushrooms, my girlfriend insists that I peel them instead of rinsing them. I say that's completely pointless because mushrooms are like 80 percent water anyway, and any of it soaked up in the rinsing process is gonna get cooked off. Mushroom experts, help me out, here.
Peeling them is unnecessary, the same way some people wash their meat? Whatever makes you feel better I guess, but it ultimately does nothing except give you more work to do.
The amount of water in a mushroom comes from a natural balance by design. Adding more can make the cell walls break, especially the gill areas, and you lose the snappy texture. His point of cooking at high heat is so that the exterior water is boiled off as quickly as possible so the browning can start. Some people do a quick rinse/splash just to get off any surface dirt, some wipe with a damp rag. Definitely don't put them in a bowl of water to soak/wash.
I would love to sit at that counter and watch you cook. I just found your youtube and I love your style of video. I feel like I can pick up a technique or actually follow and make your recipes at home. Thanks for the great shows!
finally somebody who can promote cheese whiz. i see so many Canadian hate it, and here he is loves an promote it. some people here argue that whiz is not in the cheese steak, definitely they don't know what they're talking about. maybe i just live in the shitty coast of Canada.
Hanging out with Matty would be like traveling back in time and hanging with your favorite uncle when he was your age.
So hanging with matty would be like hanging with your uncle who is a rapist? Just like my uncle?
No doubt I got to hang with my uncles
This. 💕
And my names Matheson
Matty's a legend such a cool dte guy ... And he came from nothing in the midst of a heavy coke addiction during college now look at him
This is one of my favorite episodes. He still crazy and funny and absurdist without constantly screaming. It's informative, energetic and entertaining. This is where he needs to be all the time.
as a Philadelphian who has worked in a cheesesteak joint, I am thoroughly impressed by Matt's work! He even chops the cheese in (which you're supposed to do but pats and genos have too many customers). He took time on this, did he research. Don't give him shit for peppers and mushrooms I don't wanna hear it!
He deserves shit for peppers and mushrooms and you know it!
@@nope9698 He 100% percent deserves shit for peppers and mushrooms. Overall, very well executed cheesesteak, aside from that trash.
It's the dumbest most pretentious shit when people think a philly cheese steak is this ellusive, hard to create thing. Some people like additional stuff on their cheese steak folks. greetings from Maine.
@@philipjoseph4176 It ain’t that deep cuz.
@@nope9698 help me simplify shitting on this dude for adding normal ingredients to a cheese steak then.
I don't understand why Matty does not have more subs than babish or weissmann. I cannot comprehend that. Matty is the King!
they are very focused on like trends
Idek who weissman is
Pro tip, use the leftover peppers from Matty's chicken diavolo recipe for Philly cheesesteaks the next day, tried it last night and It was great.
(Diavolo) is this a jojo reference
@@clearwater1231 I believe the name of the dish came first because of all of the peppers in it
Use every part of the peppers.
Thanks for the tip, “pro”
I got your tip right here
I grew up in New Jersey and Philly. You were right on about everything, including the lack of decent bread. That's all you needed to hit the bullseye. I want to jump through my phone screen and grab the other half.
Matty, loved your response when he came at you about boiling everything. Lmaoooo. 😂
That had me laughing so hard haha
Haha was waiting for it 🤣
Camera B if I had to guess lmfao 😂
Sandwiches do make the world great, but do you know what makes it greater? You do Matty Matheson, you make the world great ❤
I cried tears of joy when I saw Michele at the end of the munchies cassoulet episode
I love matty omg so good. Hilarious as always. “Grandpas pillow” Jesus Christ I died lol
This was proper comic fr.
Matty Matheson is one of the best sponsor ads! So good! Great video Matty
Made some of these yesterday, absolute show stopper! Thanks Matty!
Matty 👍🤘 Thank you for being you. Your videos always make my day better. ❤️
Matty *pours a full two cups of milk*
Also Matty "we're just gonna pour like a quarter cup of milk"
Followed by “we’re gonna add just enough whiz to loosen it up”
Proceeds to add the whole bowl 😂👌🏼
The camera adds a couple cups.
Matty love your videos man! You brought a lot of happiness to others during Covid and your cooking looks phenomenal. That sandwich looks so good! Hope all is well take care!
MATTY! A man who knows food like you do always gets my respect no matter what your making.
I have your book. I’ve made the Italian beef sandwich with the pickled veg and it was a huge hit. Blowing people’s minds Matty!!
Matty makes things his way, that’s why he’s a legend. Any one who wants something traditional, go somewhere else lol. Nothing wrong with doing things how you like it.
You were right on time with this one my man. I've been craving a good Philly cheese steak. I'm gonna make some for the family tonight. Your the man Matty.
My Sunday is complete with a new Matty video. Thanks bro
That steam breath after the "lil cheeser" was clutch. Big Ups to the camera person
😆👍
Best sponsor’s ad EVER!! I actually watched it in full 😂
This Man is a national treasure! I like my cheese steaks loaded like that too! Peppers onions mushrooms all the way to flavorville!
"You don't need a deep caramelizaich" Matt's abbreviation game is on point
That's a really fun video I used to work at a little local cheese steak and pizza joint in PA and that's basically how I made them except the cheese added in before you put it on the bun This recipe is pure beauty and perfection
Lots of enthusiasm and energy love to see a person enjoy the time it takes to process a meal. Amazon, car hop trays.
i think it's low key hilarious that matty has a different set for every show he does. It's like his house has 5 kitchens of varying quality.
I'm crying right now... Sooooo gooood... Only in Philly baby!
I’ve never clicked sooo fast!!!! LETS GOOOOOO CHEESESTEAKS!!!!
🤤
Love the enthusiasm. Great video!!!!!!!!!!!
"all i can get here is typical, POS sub rolls." it's funny how a miraculously awesome craft Italian or French roll can bring the best ingredients to another level.
Bread is what really matters.
We have amazing roll bakeries in Philadelphia. Due to the immigration. Now we even have great Vietnamese bakeries.
Marty, go to any Portuguese, Italian or Vietnamese bakery in Toronto. Top shelf bread.
@@ihateregistrationbul I live about an hour and half north of Philly. We have crap bread up here man. Don't take it for granted
For years, Iv heard stories if ppl opening around the world. All fails bc of? You quessed it can't get the bread
I love this guy so much, so much positivity
I've made the Italian beef personally myself and it was one of the best thing ever so thank you matty for that wonderful recipe 👏🤘
Patts all the way and also let’s talk about nifty fifty’s fresh oj and phillys in a diner vibe love it philly is a awesome time and a amazing experience
Matty just needs a friend in the Philly area to send him the right bread overnight🥖
Send me the address and I'll over night them
@anonymous that’s not true in the case of a true Philly steak it’s really Amoroso’s, or if you’re lucky, Formica Bros…if you’re trying to be authentic.
@anonymous but it won't be a philly steak if it has nyc bread.. boi
@@nikolasincorporated all about liscios bro, amaroso is tourist junk
@@dsfgasdgqweq3456t534 TRUE I forgot about them lol 😂
First time watcher. Awesome!!! Love it!!
Matty is such a dude. He's a sober guy who's made a youtube best viewed when a little drunk.
Yeah he's the new Bill Cosby.
@@haroldjoseph8296 bro no
There's no way Matty doesn't smoke pot. No way.
Thanks for loving Canada 🇨🇦 Diddo on back to ya. Love yer kickass show.
I’m Matty matheson and this is Good Enough
...another memoir by Matty Matheson lol..he's the greatest.
Been surfing the Tubes for years to finally find a decent cheesesteak recipe. Matty you legend 🤘🏼
I love you Matty! Always brighten my day with your amazingly delicious food! ❤️
Drooling watching it! I am going to get a cheesesteak from a local spot tonight....Loved that you understood the necessity of good bread :)
Matty, you need to come to Mid Michigan, and go to a place called Big Johns Steak and Onion! They have amazing cheesesteaks!
Hanging out with Matty gotta be the the good shit. It's good enough.
Now some Matty Matheson ASMR of him just saying "Warm Wiz" for hours on repeat
This is the best Matty, this is the best!
Someone in Canada needs to contact Matty with some good bread.
I think a social worker needs to contact Matty about why he's so well acquainted with the smell of Grandad's pillow.... 😨
No worries, he was just talking BS. Looks like he (or his staff) was lazy and just took a bag of supermarket "baguette" bread, instead of going to a bakery.
Matty at first I was skeptical because I have seen so many failed attempts but you hit the nail on the damn head with this one brother. You started with saying Geno’s was your favorite and that hurt my feeling but coming from a family members of one of Phillys top cheesesteak places, Dalessandro’s, you hit it out of the park. Next time your in town hit up Dalessandro’s, you will not be disappointed
Dalessandro's is so good, I had it so many times when I lived in Germantown. I have fond memories of sitting at the bar and tearing up as they chop onions 5 feet away! Can't expect visitors to make it out to Roxborough though, not much there for them. That's probably good in a way, allows Dalessandro's to stay pure.
Delassandros is the best Philly cheesesteak spot. I also like Leos in Delaware county
He said he’s a Pat’s guy…
He literally said he's a pats guy.
Donkeys place is Camden is the top rates place in the area. Chickee n Pete's or anywhere else is better than pats n geno. They are just gross
Love the content brother I’m from thorold good to see home region ppl doing it big time out there keep up the hard work bro
Matty I'm from Philly, and even with your own drip on it I approve that cheesesteak.
Matty you are one hell of an artist
Being from Philly and watching hundreds of chefs massacre the Philadelphia cheesesteak… Matty, you get a full pass. Nice work.
PEPPERS?! HELL NAW
he did use yellow peppers. -1 points. he then used pickled peppers +2 for a total of +1
Peppers… I know… but he was making his version and interpretation. It’s was his approach of dicing all the ingredients that earned the pass. Simply put the only place to get Philadelphia cheesesteak is Philadelphia and we all know that.
He used mushrooms and peppers. That’s two strikes against him.
No offense but the worst cheesesteaks I’ve had were in Philly lol. Like every pizza place in New England makes a way better Cheesesteak than the famous places in Philly do.
Make bangers and mash Matty!! I know you’ve got a killer recipe for that
HONESTLY... That mushroom trick he did 3:43 .. I'm going to use that next time, that amazed me enough to try it.🧐 I never seen someone do that before.
Sorry for simping but you’re gorgeous! You have a beautiful smile. If that’s you in your pfp. 😍
I love when he’s original, himself, happy....
Maddie matheson,the Rip Taylor of the kitchen.
You spelled Sam Kinison wrong
@@misterturkturkle LOLOL
I really enjoy your videos. Please keep up the excellent work.
Gonna blow some minds with this one at BBQ
Just a dash with you and Rang is was and will always be the classic.
Matty, baby, honey, sweetheart, you gotta expand your steak horizons man! Check out John’s or Cosmi next time
Definitely not Pat's and Geno's... One's got halfway decent bread, and one has halfway decent meat, and neither have a halfway decent steak.
I love this guy 💪💪
I'm not American & I've spent my whole life believing that a philly cheesesteak normally contained actual cheese, peppers & mushrooms. This whole cheese whiz thing is blowing my mind (in a good way I like cheese whiz lol)
We use actual cheese in Philly. While Wiz is an option it's not the default.
I needed this in my life right now Matty
I thought it was Buffalo Chicken Fingers sandwich was your favorite!
Made this recipe. Stunned some buddies. Thanks Matt
As a former philadelphia 'burb native that now lives in bumfuck arizona, I can assure everyone that nobody on this side of the country understands how slicing lunchmeat, baking bread, or making pizza works.
By the by, you should absolutely try a cheesesteak chopped fine with provolone cheese (and your preferred toppings). It's like ascending to a higher plane of existence.
....I'd do terrible fucking things for an amoroso roll at this point. It's been like 3 years.
Find a Vietnamese bakery. They make a similar roll. Hello from South Philadelphia.
Sarcones roll *****
Fixed that for you
The #1 ranked pizza place in the country is literally in Arizona…
@@CaerEsthar Definitely never heard that. Last #1 in the country I've been to was, strangely, in new jersey.
Unless it's on the phoenix side of arizona, which I definitely can't afford a 4 hour uber to get to.
Thank you for this recipe,,, you y’all know everyone of Matty’s recipe’s or perfection
Matthew I could list many sandwiches you've claimed to be your favourite, you sneaky boy
Laughed out loud at the outro. So good. Thanks
Yeah, that would be perfect just with the onions
"look at this landscape...." Hell yeah Matty :)
Micheeeeeeeeelllleeee!!!!!!!
I love Matty he is so funny and a great cook
If you can't slice your own ribeye, you can usually find shredded beef at asian markets that will work great for cheesesteaks and it's usually pretty cheap.
Any grocery store should be able to slice ribeye for you…
He's backkk!
Matty, you did good.
For any tourists out there, Pat's and Geno's are both sub-par sandwiches, but Geno's are also racist dillweeds. Go to Jim's instead.
Omg I found him on tv and am fan non stop lol I love his shows
Wrong, the best cheesesteak is the one that's in your mouth - regardless where it's from. If you've got cooked steak with onions and cheese in a roll your life is good.
I think part of making a good Philly cheesesteak is the character of the person making it, too many uptight, picky chefs try to make gourmet cheesesteaks when thats not really what a Philly cheesesteak is. I've been to many cheesesteak joints in Philly, pats and genos included, and Matty just is able to capture the essence of Philly with his personality.
Grandpa's pillow smell.... Dear lord....
LMAO
My local Korean market sells thinly sliced ribeye that is perfect for Philly cheesesteaks. If you have a local one to you they always have ribeye sliced and ready to go. It’s used for bulgogi. And makes a great cheesesteak. Right on Matty! All flavor all the time.
Never thought you were the type to “clean” your mushrooms like that! Just use them as they are.
Never wash, never peal , all the flavour is there. But maybe he did it on purpose, to make people comment and get the algorithm working...
@@flo_8611 If by flavor you mean dirt, then sure.
It is a myth that you cannot soak/wash your mushrooms before cooking. Any moisture they absorb will evaporate out during cooking.
@@Ld_277 10 people, 10 different ways, you wash yours, mine are clean , i will skip the washing and pealing. Take care!
Good enough is what I strive for. Thanks Matty!
I'm of the opinion that peeling your mushrooms is a waste of time. Whenever I'm making anything with cremini mushrooms, my girlfriend insists that I peel them instead of rinsing them. I say that's completely pointless because mushrooms are like 80 percent water anyway, and any of it soaked up in the rinsing process is gonna get cooked off. Mushroom experts, help me out, here.
Agreed. I wash all mushrooms. Then spin dry in salad spinner.
Humans are like 60 percent water anyway - that's why I never shower.
Peeling them is unnecessary, the same way some people wash their meat? Whatever makes you feel better I guess, but it ultimately does nothing except give you more work to do.
@@Murmeldyrful it's okay to shower. Any water soaked up in the showering process will get cooked off, anyway.
The amount of water in a mushroom comes from a natural balance by design. Adding more can make the cell walls break, especially the gill areas, and you lose the snappy texture. His point of cooking at high heat is so that the exterior water is boiled off as quickly as possible so the browning can start. Some people do a quick rinse/splash just to get off any surface dirt, some wipe with a damp rag. Definitely don't put them in a bowl of water to soak/wash.
I have been waiting my WHOLE LIFE for this
PROVOLONE ONLY!!!
This. Whiz is YUCK
The dude will brighten your day, an absolute legend!
Grandpas Pillow!
NO NO NO NO MUSHROOMS. THATS WRONG ON SOOOOO MANY LEVELS!!
no, It's right on every level
Mushrooms do not belong on a PHILLY cheesesteak. You are correct.
However, they're perfectly fine on a cheesesteak.
Nice to see te Tash is back.
LETS GET MATTY TO 1 MILLION SUBS!!
Another good sesh with my dude Matt.
Im so pumped to make this. Cant wait to see you on The Bear!
"couple extra cheezers" Matty is living his best life right there. WHAAT!!!
I would love to sit at that counter and watch you cook. I just found your youtube and I love your style of video. I feel like I can pick up a technique or actually follow and make your recipes at home. Thanks for the great shows!
I miss seeing you live too Matty, love the cooking, but its about all of the ingredients that make it right.
Enjoyed seeing Mattys chaotic side again. Wish he had more of his old show vide though still. More of that just off the wall insane cooking show
That looks so fire Matty, bravo.
I know what we are having for dinner tonight looks good Thanks Matty
Matty Matheson is a whole television show
finally somebody who can promote cheese whiz. i see so many Canadian hate it, and here he is loves an promote it. some people here argue that whiz is not in the cheese steak, definitely they don't know what they're talking about. maybe i just live in the shitty coast of Canada.
Count me as one of them, who isn't Canadian, who is from Philly. Provlone is absolutely superior in every way. I will die on this hill