This looks fantastic. I love the fact that you address right away what a "traditional" cheesesteak consists of. A lot of people don't know that. But the cowboy twist is, at the risk of a Philly beatdown, an improvement in my book.
I don't think you would find one traditionalist here in Philly who wouldn't devour that thing. Kudos to you for showing the respect for the dish by explaining its traditional style and oooooohhhhh baby that twist is a GOOD KICK IN THE MOUTH!
heck i use onions green peppers and mushrooms in mine but it's done by braising everything in beef broth and other secret liquids and ingredients , comes out tender and very flavorful, done differently than the original yes but quite good for any kind of meat used @@Mikesacco1B
My mom was a Philly girl, so she'd often cook up Philly cheese steaks for the family, using "Steak-ums" to save time. She didn't like Cheez Whiz, so she used Kraft's sliced American cheese. She always sent me down the street to the little Mom & Pop store to buy eight Italian rolls (only 25 cents for four of them!). Smelling the aroma of frying Steak-ums, onions and peppers, then eating the sandwiches was so good! Hope my mom in Heaven won't mind, but I've got to use your recipe. Always glad to watch your videos, so full of good cheer and humor. I was especially cheered up by your message at the end of your video here. The Northeast coast just went through a terrific rainstorm that left a few of my neighbors and businesses flooded. But in my rural town, we've all been helping one another. I consider myself blessed that my home is safe. All my neighbors deserve any help I can give them.
I just made a REAL Philly Cheesesteak last night. Top round sliced thin, lean no fat, from Joe’s Market, Ardsley, PA, mushrooms, peppers & onions on an Amoroso roll with Provolone Cheese. Now that is a REAL Philly Cheesesteak. The flat big pieces of meat is how the make at the tourist traps - Geno’s, Pat’s & Tony Luke’s in Philly. Now I got to give you props for your cheese sauce with green chilies, excellent. Thank you Ken, love your videos.
I’ve had these everywhere but actually in Philly, that loooks delicious. There is a place on east Texas, a little middle of nowhere gas station with a flattop and does lunch for the local workers. Burgers, Phillies, tacos and pizza. Their Philly is literally for some reason the best thing that’s ever touched my mouth, no joke. I believe it’s the good Texas beef!
As someone who works in Philly and lives just outside of Philly, the best part of a Philly cheesesteak is the roll. A freshly baked roll from the many bread makers in Philly. All cheesesteak shops get their rolls daily from them.
@@deejay7060 Being from PA and moving to the South in 1984 when I was 14 years old, I can almost never find good bread that is crusty on the outside and soft on the inside. In Texas, you just have to go to a Mexican grocery store. Today I actually pulled some out of the bins and when I opened the bin door, warm air came out from them being fresh. And you could feel/hear a good crunch on the cust that was so thin with the thongs as you picked them out and put them in a bag. Perfect softness on the inside. But Southerners don't make good lke Yankees do, unless you call the Mexicans southerners. They like mushy shit bread.
Sir Kent Rollins, as a native Philly born resident, now in Wyoming, you got the 2 choppin spatulas it was a lovely sight, but the veggies are usually cooked in the fat from the previous sandwich or a lil more oil. the cuts on both of your steaks were just right cause of their fat difference, a good mix of meat and fat make the sandwich good so both cuts are good for a good philly cheesesteak, and the fact you mentioned HOAGIE rolls, means you know what youre doing. AND YOU ALSO HAD PROVELONE! I would love to have a philly cheesesteak from you any day!!!!
Love your channel. My husband is so happy with dinner now. Love you 2. I have binged watched your channel. Love your attitude Kent and Shan is funny and so sweet. Would love to go to see you cook. Maybe one day. Don’t ever quit. You guys give me something to look forward to everyday. Also look forward to the hugs. I just lost my son so loving the distraction. I would love to see you both do a dance once
My dad would have eaten one of these out of sheer appreciation. Your dedication to those that have served is amazing. My dad wasnt a big fan of green peppers by the way... This looks like an amazing take on a tried and true classic. If you want an authentic Philly Cheese steak, go to Philly. For the rest of us... We have this. And thats a good thing. You are an inspiration and you remain humble. Please keep up with the great content. I am going to try my hand and many of your dishes. Your honesty speaks volumes....
I've been watching you for years now from the other side of the world. What impresses me the most is not only the joy mr Rollins puts into cooking, but also the respect he shows towards food and traditions, even if he adds twists here and there. That makes it one of the best one around! Have a blessed day, my friend. ;D Greetings from Chile.
As a dude from Philly, I fully approve and cosign this variant of the cheesesteak. I especially the recognition of needing to freeze the steak before slicing, such an often skipped step that really does make a difference. Thanks for the video!
I worked in a restaurant for a few years called The Big Cheese and I was in charge of making hot sandwiches on the flat top exactly like you are doing. I made a thousand phillys and they were VERY popular. This takes me back, yours look delicious.
Gotta get THE WRAP! One minute of rest inside some parchment, wax paper, butcher's paper, whatever you have handy. It does the final steam of the bun, lets all the melted parts solidify a bit, and shapes it just right. The wrap is a key step to many sandwiches, and the cheeseteak more than most!
You, sir, are a true joy to watch. I've been watching your videos for a few weeks now and I gotta say, I love your enthusiasm. You just earned yourself a new subscriber!
As a Dallas Cowboy fan living in Ohio, I can't stand Philadelphia but I will give them this... that the Philly Cheese Steak is definitely one of the best sandwiches there is. And the way you just showed us how to make it will definitely make it's way to my table very soon. Love the videos, especially the ones where you're using the cast iron! God bless you both.
This is actually an incredibly authentic Philadelphia cheesesteak. Philly born and raised here. You did everything right. Only thing I will say is you don't want to use that much oil on a flat top, but I'm not sure if Bertha requires more oil for that type of Cook. This is a 10 out of 10 cheesesteak. You did everything perfectly. I especially liked how you cut the tomahawk ribeye. That is probably the best job I've ever seen anyone do in that regard. Full marks 10 out of 10. ❤❤❤❤❤
Definitely right about cooking it slowly and seasoning the meat at the end. I used to make the mistake of thinking I needed to sear the meat. And once again. Thank you for thanking our vets and service members.
Kent's take on a classic makes it even more classic, by kicking out the fake cheese and adding incredible flavour !! We are giving this a try this weekend for certain !! Fist bumps from Canada, and God Bless :)
Good evening sir, watching your videos really help me to get through some hard times, when my mother was stage two breast cancer from last year till this year, she just had her surgery, she is cancer free! 🎉. I'm just very happy and blessed to watch your videos to get through it, and to really be positive for my mother, my late father was a chef, he would love to watch your videos, thank you so much to you and your beautiful wife. Keep up the great work, over here in Las Vegas Nevada a k a sin city, keep up the great work sir. Thank you.
I will be making these in camp this next week! It's super easy, and there will be NO leftovers to deal with. Thanks for the wonderful video once again.
I watch lots of cooking channels but yours is my favorite. Not only are your recipes and cooking style my favorite, but you are a genuine joy to spend time with. Thank you.
I like to always comment on your videos but all I can say this time is wow that looks awesome! I think I might have an advantage on you cooking this that will keep the hair from getting burned off my legs and that is a gas griddle (even though you win overall because you have a Bertha). Thanks for another great video.
This is the first time I have spotted you using Bertha's flat top griddle, this is a super recipe and a great use of her flat top for the cranked up taste. I have used your frozen steak cutting idea, this is why you are the Master of the Chuck Wagon cookin. Creating great, flavorful meals the old fashion cowboy way. None better. I Like the Larger flat cut for the sammich.
I’m from South Philly originally, Kent. Lived just a few blocks from the place where the cheesesteak was invented, Pat’s. Let me tell you your sandwich looks really good. I prefer the chopped style personally. Green pepper is traditionally not used, but often they will have pickled Cherry peppers available on the side if you’d like. My favorite cheesesteak place at the moment is John’s on Snyder Avenue and Weccacoe Street in South Philly. The place is actually known for Italian Roast Pork sandwiches, but has been voted as having the best cheesesteak in town several times.
@@CowboyKentRollins John’s has been featured on several of the food shows on TV over the years. There are lots of good places in all the areas of the city.
This Philly Cheesesteak looks so tasty it makes we wanna fly over from Germany to taste it or at last try cooking those perfect recipes from Kent for myself. Your food is dedicated art man. Great work.
We prefer chopped, or somewhat cubed as we use sirloin to cut back on the fat. I usually cook the meat first as we like it med rare, even on a sandwich. I generally use a Mexican mix shredded cheese rather than a sauce, however, it did look well worth trying to make it.
Another Kent Rollins keeper. If you hadn't of spiced it up we would have. Cheese whiz and who would have ever thought that out. Always keep the great recipes rolling our way!
I don’t even remember how I came across this channel a few days ago but I’m so glad I did. I grew up in Texas and while I’m definitely a city boy, I’ll never forget camping with my dad. We had our own Bertha - she’s the best camp stove.
My wife and I thin slice alot of meat. She does catering. We have a very nice deli slicer. Yes, chilling down most any meat really helps it slice evenly and cleanly. I am chilling down some Brisket right now for slicing and making some meat up for Philly Cheese Steak Sandwiches. Love the addition of the Bell Peppers. They really add another dimension to the meat along with the onions.
Yall need to know this. Cowboys back in the day never had fresh green chilly or even cheese endless living on a ranch. Only the bread or beef was actually fresh. I love this guy cooking ❤
Looks amazing! Interesting that you make a cheese sauce in a similar manner to myself but i use double cream (UK) and a bit of butter. Nice that Shan is getting more of a speaking role. Best wishes to all.
Those sure looked grand to me! Cletus wasn't too sure when he 1st accepted that bite but you could see on his face after that he loved it and wanted more. 😄
I used some thinly sliced smoked beef on toasted French bread with garlic butter, peppers and onions with a cheese sauce made from cream, American cheese, sharp cheddar, and horseradish…..oh, my gosh! Thank you for entertaining while cooking! God bless our troops and America!❤️
At the risk of making enemies, I like my cheesesteak with bell pepper, mushroom, onion, then once it's on the bread I like mayo, a bunch of shredded lettuce, a couple tomato slices, and a dill pickle spear. I wont call it a philly because it isn't, but the fresh stuff offsets the richness of the meat and cheese and stuff. (Coming out of NM. We have green or red chile on basically everything, so its nice to eat something with a different flavor profile now and then. That being said, huevos rancheros from Wecks is one of my all time favorite meals - Corn tortillas, beans, papas, three eggs sunnyside up, the whole thing smothered in green chile sauce, then topped with cheese, lettuce, and tomato. You get so much food and it just makes the day instantly better).
Looks great, but anytime I see green bell pepper, all I can think is fire roast a poblano and toss it in instead (or two). Definitely trying the cheese sauce recipe.
As always, Brilliant 👏 been watching you since "chopped " from years ago ❤ you're channel has inspired many trips to the store at 11:00 pm...lol.... God bless to you and Shan and all you're beautiful pups...❤❤
Man, that looks oh so delicious, it does! I prefer mine chopped, due to teeth issues. Makes it easier to chew. Also, it's nice to see Duker in a video! Not much of a dog guy, but he's a good lookin' pup!
Kent and Shannon, dear friends, I was born and raised in the Kennsington Section of Philly. Not a nice place now as I use to be a Narcodics officer at K and A. But the bell pepper was not part of the Philly Chese Steak sandwiche. But I love the videos thet are wonderful. God bless and thank you for the best show on TH-cam.
Was a cook for years as well as a camper/hiker. Some of the best meals are made outside. Would have loved to cook and ride for a cattle move when I was younger.
As a forner Philly native, I appreciate the warning of traditional Philly steak vs the cowboy version and in my personal opinion, the cheese whiz is a gimmic for tourists and the provolone that was added is the true cheesesteak cheese. "Steak Wit (meaning with fried onions) Provolone" at Steve's will set you right.
That's a lot of meat for a single roll, looks amazing! The Doggo's know what's good. Never had a Philly Cheesesteak, probably since I am Aussie, but I'm going to try your cheese recipe and make this, have a great day!
The best Philly I have ever had to date was at the bowling alley on Lackland Air Force Base, summer of 1999. I don't know who was the cook but I have never been able to get a cheese steak like that since. With that said, I will give this recipe a try for sure.
@@madtabby66 Exactly. A bunch of sheep. I left out the part about also putting a sliced hard boiled egg onto the cheez-wiz toast and it was fantastic. But that’s just me. Haters unite!!!!
Sliced sirloin is great for a cheese steak. But "steak 'ums" work just fine as well. And come pre-sliced. Most places that make Philly Cheese steaks use them. OR a version of them.
That's it someone NEEDS to invent smell-o-vision 👃because that Philly cheese steak sandwich just looked soooooooooo mightily fine and tasty. You absolutely smashed 👍 it yet again kent. Enjoy your week guys and have a blessed 🙏 one too❤️.
Lived in the heart of philly. Count my blessings I left, but this and pizza are the two things I miss. I’ve crossed the country like a nomad and no other state I’ve been in since can do bad food right like the nj/ny/pa trifecta. That said, the famous big names (specifically looking at genos and pats) were horrible, and every local agrees they are tourist traps. The best steaks I had were from little, no name recognition, mom n’ pop corner pizza shops. That spiel over with, this was a nice upgraded recipe.
I use an electric griddle that's about 20 inches long, and start by cooking the onions, then add the mushrooms. Let that cook down, push it to the side and start cooking the ribeye, just as Kent does. Freezing the steak for at least 30 minutes before cutting makes the cutting so much easier. Once the meat has cooked on the griddle, I mix the onions and mushrooms in with the meat, TURN OFF THE HEAT, divide the mix into 2 equal portions, layer on the cheese (I prefer Sargento smoked Provolone) and wait for the cheese to melt. Get it in the bun by any method that works!
Having grown up in PA, I've had my share of Phillys. What you made is known as an "onion and pepper steak". Mushrooms are also popular. A plain Philly is meat, a marinara based sauce ("red sauce", with each restaurant's secret blend of herbs and spices), and cheese, typically Provolone. FYI, most places do NOT use "Whiz" on their sandwiches. Some will use it on request; others don't even have it in stock. Most places have a "house blend" Cheddar-based sauce, much like you made. It tends to be a nacho-type cheese. (I've seen Ortega Que Bueno nacho cheese sauce more than once...) FYI, the idea of using "Whiz" on a Philly is from a highly publicized "feud" between Pat's and Geno's, two restaurants located across the intersection from each other in South Philly.
also a philly native, youre correct on the reasoning how wit whiz became a thing. that being said, i love my cheesesteaks with wiz lol. never really went to pats or genos much as my dad knew they were just tourist attractions. haha
I believe what you're referring to is the central/western PA version of a cheesesteak, which was fairly common in-and-around the Penn State area, where I went to college. But as someone who has lived in the greater-Philly area all my life (aside from my 4 years at Penn State), I can tell you that's typically not how we make our steaks. A real Philly cheesesteak doesn't have any kind of red sauce, and isn't made with provolone. Whiz is somewhat common, but isn't the go-to that many people think it is. American cheese is the most popular option, with Whiz in a distant second. Provolone comes in third, but only because that's what the tourists order. As far as toppings go, fried onions are the most common. Some people will get either hot peppers, or sweet peppers, which are a type of sweet-and-sour pickled pepper popular in the area. Bell peppers, mushrooms, and red sauce are reserved for tourists; though there is such a thing as a pizza steak, which is made with pizza sauce and mozzarella. Strangely enough, it is somewhat common for people to get ketchup on their cheesesteak, but I'd say the majority don't. And that's really about it for toppings. The go-to, most popular version of the genuine article would be American cheese, fried onions, and steak. The second most popular would be American cheese, and steak, with no fried onions. That's it, nothing more, nothing less. On a side note, Pat's and Geno's are regarded as kind of tourists traps. Very few people from the area actually go to either, and they aren't known for having particularly good steaks amongst the locals.
As someone who grew up with sauce being standard I can confirm that those who are Philadelphia adjacent always give me the side eye when I do. What is a "true" cheesesteak is always up for fierce debate. Eat what makes you happy.
You have the right idea make doubt about it, I use Cooper Sharp white on my cheese steaks but if I don't have any I'll use what ever cheese I have and your mix sounds really good as well have to try that.
a true Philly cheese steak doesn't have peppers on it, that being said get in with a side of chili peppers, that's good eating with the spice of life. Just don't go to Pat's or Geno's. And don't get it with Mayo.
An interesting twist on the classic Philly. Thanks for sharing. My tastes lean more towards no chiles and just the provolone or mozzarella, no cheddar sauce. But that's what makes cooking and recipes so much fun. There's always a way to 'make it your own'.
East meets West. Nice take and twist on one of my favorites. A couple of questions Mr Kent. How old is Bertha, what brand is she, how long have you had her. I've always been interested in wood stoves. Have you ever done a video on what it takes to get her going.
Great video, CK! As a matter of personal preference, I'm with Shan and I prefer my steak chopped rather than left in full slice form. One other slight difference in the way I like my philly steak sandwich assembled is I like to let the cheese slices melt over the top and then place the grilled hoagie bun over the meat and cheese with the cheese slices left intact rather than mixing it on the grill. This way the cheese slices form a protective barrier between the hoagie bun all the juices and the cheese sauce thereby preventing the hoagie bun from becoming a soggy mess that falls apart in your hands. But again, this is just a matter of personal preference but NOT a better method than yours. Keep on posting, CK!
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
This looks fantastic. I love the fact that you address right away what a "traditional" cheesesteak consists of. A lot of people don't know that. But the cowboy twist is, at the risk of a Philly beatdown, an improvement in my book.
Yup, a beat down is definitely in order. Philadelphia is the city of brotherly love & Philly is the older brother (October 27, 1682).
@@grantkohler7612 Bill Burr roasting Philly is the best thing ever. Philly has never been the same. Imaginary person Rocky statue, lol.
@@DannyP-dm1pw It's kind of ironic because his rants sound as if he were raised below South Street & managed to escape.
@@grantkohler7612 Kent actually DOES do a version of his own Big Mac, and it is WAAAAYYY better lol
My wife dubbed it a Southern Cheese steak.
I don't think you would find one traditionalist here in Philly who wouldn't devour that thing. Kudos to you for showing the respect for the dish by explaining its traditional style and oooooohhhhh baby that twist is a GOOD KICK IN THE MOUTH!
We thank you for taking time to watch
No Peppers on a real cheese steak but still looks amazing
@Mikesacco1B well now that depends on the pepper. I know a few south philly Italians who throw a roasted long hot on a cheese steak and it's 🔥
@@Mikesacco1BTrue. Peppers are typically not used in Philly but in some places it can be good.
heck i use onions green peppers and mushrooms in mine but it's done by braising everything in beef broth and other secret liquids and ingredients , comes out tender and very flavorful, done differently than the original yes but quite good for any kind of meat used @@Mikesacco1B
My mom was a Philly girl, so she'd often cook up Philly cheese steaks for the family, using "Steak-ums" to save time. She didn't like Cheez Whiz, so she used Kraft's sliced American cheese. She always sent me down the street to the little Mom & Pop store to buy eight Italian rolls (only 25 cents for four of them!). Smelling the aroma of frying Steak-ums, onions and peppers, then eating the sandwiches was so good! Hope my mom in Heaven won't mind, but I've got to use your recipe.
Always glad to watch your videos, so full of good cheer and humor. I was especially cheered up by your message at the end of your video here. The Northeast coast just went through a terrific rainstorm that left a few of my neighbors and businesses flooded. But in my rural town, we've all been helping one another. I consider myself blessed that my home is safe. All my neighbors deserve any help I can give them.
Steak-Ums, made in West Chester PA, were godawful. My mom bought them too… 🤪
I just made a REAL Philly Cheesesteak last night. Top round sliced thin, lean no fat, from Joe’s Market, Ardsley, PA, mushrooms, peppers & onions on an Amoroso roll with Provolone Cheese. Now that is a REAL Philly Cheesesteak. The flat big pieces of meat is how the make at the tourist traps - Geno’s, Pat’s & Tony Luke’s in Philly. Now I got to give you props for your cheese sauce with green chilies, excellent. Thank you Ken, love your videos.
I’ve had these everywhere but actually in Philly, that loooks delicious. There is a place on east Texas, a little middle of nowhere gas station with a flattop and does lunch for the local workers. Burgers, Phillies, tacos and pizza. Their Philly is literally for some reason the best thing that’s ever touched my mouth, no joke. I believe it’s the good Texas beef!
Sounds like a great place
As someone who works in Philly and lives just outside of Philly, the best part of a Philly cheesesteak is the roll. A freshly baked roll from the many bread makers in Philly. All cheesesteak shops get their rolls daily from them.
please share where I can find this place in East Texas!
Ever had Fred’s in Dallas? Soooo good!
@@deejay7060 Being from PA and moving to the South in 1984 when I was 14 years old, I can almost never find good bread that is crusty on the outside and soft on the inside. In Texas, you just have to go to a Mexican grocery store. Today I actually pulled some out of the bins and when I opened the bin door, warm air came out from them being fresh. And you could feel/hear a good crunch on the cust that was so thin with the thongs as you picked them out and put them in a bag. Perfect softness on the inside. But Southerners don't make good lke Yankees do, unless you call the Mexicans southerners. They like mushy shit bread.
Sir Kent Rollins, as a native Philly born resident, now in Wyoming, you got the 2 choppin spatulas it was a lovely sight, but the veggies are usually cooked in the fat from the previous sandwich or a lil more oil. the cuts on both of your steaks were just right cause of their fat difference, a good mix of meat and fat make the sandwich good so both cuts are good for a good philly cheesesteak, and the fact you mentioned HOAGIE rolls, means you know what youre doing. AND YOU ALSO HAD PROVELONE! I would love to have a philly cheesesteak from you any day!!!!
WITH WITH, if you know what i mean thats a good sauce
We thank you so much for watching
Love your channel. My husband is so happy with dinner now. Love you 2. I have binged watched your channel. Love your attitude Kent and Shan is funny and so sweet. Would love to go to see you cook. Maybe one day. Don’t ever quit. You guys give me something to look forward to everyday. Also look forward to the hugs. I just lost my son so loving the distraction. I would love to see you both do a dance once
Very sorry for your loss, Arlene. Kent cheers a lot of us up, too.
So sorry for your loss
My dad would have eaten one of these out of sheer appreciation. Your dedication to those that have served is amazing. My dad wasnt a big fan of green peppers by the way... This looks like an amazing take on a tried and true classic. If you want an authentic Philly Cheese steak, go to Philly. For the rest of us... We have this. And thats a good thing. You are an inspiration and you remain humble. Please keep up with the great content. I am going to try my hand and many of your dishes. Your honesty speaks volumes....
The most delicious cheese steak I've ever seen
I totally agree💕
agree
It was some fine dining
No doubt. Probably 100x better than Subway, or anywhere else. Though it helps to have a well seasoned Bertha and an even more seasoned chef.
That's what I'm talking about 👍👊 definitely not a lack of meat on that sandwich, going to make me one REAL SOON 👊
I've been watching you for years now from the other side of the world. What impresses me the most is not only the joy mr Rollins puts into cooking, but also the respect he shows towards food and traditions, even if he adds twists here and there. That makes it one of the best one around! Have a blessed day, my friend. ;D Greetings from Chile.
As a dude from Philly, I fully approve and cosign this variant of the cheesesteak. I especially the recognition of needing to freeze the steak before slicing, such an often skipped step that really does make a difference. Thanks for the video!
No! No it doesn't!
This is my wife’s favorite sandwich, I think I’ll use this recipe for her birthday in a couple of weeks. You’re the man!
how'd it go?
@@stinkmonger she chose to eat out instead 😭
@@guitarq359 rip
@@guitarq359 now's the chance to surprise her with an excellent meal on a random day
So happy I found Cowboy Kent, just makes me happy. no frills, no fuss, just a guy making good food and having fun doing it.
I worked in a restaurant for a few years called The Big Cheese and I was in charge of making hot sandwiches on the flat top exactly like you are doing. I made a thousand phillys and they were VERY popular. This takes me back, yours look delicious.
Gotta get THE WRAP!
One minute of rest inside some parchment, wax paper, butcher's paper, whatever you have handy. It does the final steam of the bun, lets all the melted parts solidify a bit, and shapes it just right. The wrap is a key step to many sandwiches, and the cheeseteak more than most!
You, sir, are a true joy to watch. I've been watching your videos for a few weeks now and I gotta say, I love your enthusiasm. You just earned yourself a new subscriber!
As a Dallas Cowboy fan living in Ohio, I can't stand Philadelphia but I will give them this... that the Philly Cheese Steak is definitely one of the best sandwiches there is. And the way you just showed us how to make it will definitely make it's way to my table very soon. Love the videos, especially the ones where you're using the cast iron! God bless you both.
Thanks and God bless you as well
Go Birds 🦅
And Philadelphia can't stand Dallas. ;-)
@@PhilGeissler It wouldn't be right if you didn't! lol
Fly Eagles, Fly...... 🦅
This is actually an incredibly authentic Philadelphia cheesesteak. Philly born and raised here. You did everything right. Only thing I will say is you don't want to use that much oil on a flat top, but I'm not sure if Bertha requires more oil for that type of Cook. This is a 10 out of 10 cheesesteak. You did everything perfectly. I especially liked how you cut the tomahawk ribeye. That is probably the best job I've ever seen anyone do in that regard. Full marks 10 out of 10. ❤❤❤❤❤
I'm from Philly and I can say you've done a fantastic cheesesteak. I'd love to try that.
Is your favorite Angelo's?
@@mixedmediaartgirl300 I like Geno's, but Lee's and New England are my favorites.
That looks great. My wife and I used to watch you every week. She passed away a couple of months ago, but I still watch your videos in memory of her.
So sorry for your loss
Cowboy heavenly ! I can smell the goodness coming from old Bertha ,Thank you Kent and Shannon .
Our pleasure
Definitely right about cooking it slowly and seasoning the meat at the end. I used to make the mistake of thinking I needed to sear the meat.
And once again. Thank you for thanking our vets and service members.
We owe them so much
Kent's take on a classic makes it even more classic, by kicking out the fake cheese and adding incredible flavour !! We are giving this a try this weekend for certain !! Fist bumps from Canada, and God Bless :)
Hope you enjoy and God bless you as well
How was it
Good evening sir, watching your videos really help me to get through some hard times, when my mother was stage two breast cancer from last year till this year, she just had her surgery, she is cancer free! 🎉. I'm just very happy and blessed to watch your videos to get through it, and to really be positive for my mother, my late father was a chef, he would love to watch your videos, thank you so much to you and your beautiful wife. Keep up the great work, over here in Las Vegas Nevada a k a sin city, keep up the great work sir. Thank you.
I will be making these in camp this next week! It's super easy, and there will be NO leftovers to deal with. Thanks for the wonderful video once again.
We hope everyone enjoys
I watch lots of cooking channels but yours is my favorite. Not only are your recipes and cooking style my favorite, but you are a genuine joy to spend time with. Thank you.
When you want to cook something fantastic, Kent doesn’t disappoint. Can’t wait to try it!
I really love the flag at the end. Brings tears to my eyes. Thank you. Someone appreciates my service to our country. Amen, GOD Bless, Love Brother.
I like to always comment on your videos but all I can say this time is wow that looks awesome! I think I might have an advantage on you cooking this that will keep the hair from getting burned off my legs and that is a gas griddle (even though you win overall because you have a Bertha). Thanks for another great video.
Thanks so much for watching
This is the first time I have spotted you using Bertha's flat top griddle, this is a super recipe and a great use of her flat top for the cranked up taste. I have used your frozen steak cutting idea, this is why you are the Master of the Chuck Wagon cookin. Creating great, flavorful meals the old fashion cowboy way. None better. I Like the Larger flat cut for the sammich.
Good afternoon from Syracuse NY brother and everyone else thank you for sharing your cooking adventures my friends
Thanks Earl
You are welcome my friend
I’m from South Philly originally, Kent. Lived just a few blocks from the place where the cheesesteak was invented, Pat’s. Let me tell you your sandwich looks really good. I prefer the chopped style personally. Green pepper is traditionally not used, but often they will have pickled Cherry peppers available on the side if you’d like. My favorite cheesesteak place at the moment is John’s on Snyder Avenue and Weccacoe Street in South Philly. The place is actually known for Italian Roast Pork sandwiches, but has been voted as having the best cheesesteak in town several times.
I'm going to visit there sometime
@@CowboyKentRollins John’s has been featured on several of the food shows on TV over the years. There are lots of good places in all the areas of the city.
I just finished lunch but this video is making my mouth water.
as a new mexican i love the idea of some hatch in there, gong to give this a try
So good it was, we will be at the Hatch Green Chili Festival
Looks delicious.. Rollins family bring it all the time .. Respect from Canada 🇨🇦
Thanks Bobby
I live about 30 minutes outside of Philadelphia and I had a good number of cheesesteaks. And I would love to enjoy one of those. Great Job
Thanks so much
This Philly Cheesesteak looks so tasty it makes we wanna fly over from Germany to taste it or at last try cooking those perfect recipes from Kent for myself. Your food is dedicated art man. Great work.
We thank you so much
We prefer chopped, or somewhat cubed as we use sirloin to cut back on the fat. I usually cook the meat first as we like it med rare, even on a sandwich. I generally use a Mexican mix shredded cheese rather than a sauce, however, it did look well worth trying to make it.
Another Kent Rollins keeper. If you hadn't of spiced it up we would have. Cheese whiz and who would have ever thought that out. Always keep the great recipes rolling our way!
Thanks for watching
I don’t even remember how I came across this channel a few days ago but I’m so glad I did. I grew up in Texas and while I’m definitely a city boy, I’ll never forget camping with my dad. We had our own Bertha - she’s the best camp stove.
I like mine with thin pieces, not chopped. Green chile, cheese, and onion. That cheese sauce looked great Ken.
My wife and I thin slice alot of meat. She does catering. We have a very nice deli slicer. Yes, chilling down most any meat really helps it slice evenly and cleanly. I am chilling down some Brisket right now for slicing and making some meat up for Philly Cheese Steak Sandwiches. Love the addition of the Bell Peppers. They really add another dimension to the meat along with the onions.
You always make the best recipes
on your videos and they are all very
good have a great week God Bless You
and Thank You Kent.🤠
🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲
Thanks Roger and God bless you
@@CowboyKentRollins
You are very welcome and until your next
new video Thank You Kent.🤠
🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲🇺🇲
No red bell pepper, or mushrooms Well, I guess everybody does make them differently. Great video always enjoy watching them.
We appreciate you taking time to watch
Ive never eaten a pihlly but definetely making this recipe, looks amazing
Hope you enjoy
Yall need to know this.
Cowboys back in the day never had fresh green chilly or even cheese endless living on a ranch.
Only the bread or beef was actually fresh.
I love this guy cooking ❤
Looks amazing! Interesting that you make a cheese sauce in a similar manner to myself but i use double cream (UK) and a bit of butter. Nice that Shan is getting more of a speaking role. Best wishes to all.
Thanks for watching
I'm FROM Trenton and I commend you sir.. that looks fantastic.. and looking forward to trying this..
Kent is a national treasure. Absolute legend.
This one is another FANTASTIC K & S GOODY ...I can taste this one while it is cooking on YOU TUBE ....THANKS GUYS
LOVE ALL OF YOUR VIDEOS GOD BLESS YOU BOTH AND THE PUPS
Thanks and God bless you
You truly make me happy😊
Thanks for watching
Was having an off day and I got the notification. You guys can always make me laugh!
We try, it is a great day above the grass everyday
Give it to the Lord, and He'll take care of it. May The Lord bless you and keep you, and make His face to shine upon you!
Having a hard day. Your kind words in the end brought me to tears. What I needed to hear. I usually don't watch to the end. Thank you!
Glad to help, stay strong
Mmmm! Now that's a Philly Cheesesteak sandwich to hang your hat on right there 👍
Thanks for the great video and recipe Kent!
Its not a Philly cheesesteak
Add some of that Hatch green chili to make it a New Mexico style Philly Cheese Steak! They are tasty!!
Those sure looked grand to me! Cletus wasn't too sure when he 1st accepted that bite but you could see on his face after that he loved it and wanted more. 😄
You got that right!
God bless you a whole lot more, Kent. You're the man. The country appreciates all that you're doing. Standout cooking, in any case😊
Friday night meal plan set. Thanks as always Kent!
You bet
I used some thinly sliced smoked beef on toasted French bread with garlic butter, peppers and onions with a cheese sauce made from cream, American cheese, sharp cheddar, and horseradish…..oh, my gosh! Thank you for entertaining while cooking! God bless our troops and America!❤️
Wow you put so much effort in your vids! That’s amazing ❤
At the risk of making enemies, I like my cheesesteak with bell pepper, mushroom, onion, then once it's on the bread I like mayo, a bunch of shredded lettuce, a couple tomato slices, and a dill pickle spear.
I wont call it a philly because it isn't, but the fresh stuff offsets the richness of the meat and cheese and stuff.
(Coming out of NM. We have green or red chile on basically everything, so its nice to eat something with a different flavor profile now and then. That being said, huevos rancheros from Wecks is one of my all time favorite meals - Corn tortillas, beans, papas, three eggs sunnyside up, the whole thing smothered in green chile sauce, then topped with cheese, lettuce, and tomato. You get so much food and it just makes the day instantly better).
Looks wonderful!
Thanks it was so good
Looks great, but anytime I see green bell pepper, all I can think is fire roast a poblano and toss it in instead (or two). Definitely trying the cheese sauce recipe.
Looks delicious 😋
So tasty
@@CowboyKentRollins Are you a Christian?
As always, Brilliant 👏 been watching you since "chopped " from years ago ❤ you're channel has inspired many trips to the store at 11:00 pm...lol.... God bless to you and Shan and all you're beautiful pups...❤❤
Man, that looks oh so delicious, it does! I prefer mine chopped, due to teeth issues. Makes it easier to chew. Also, it's nice to see Duker in a video! Not much of a dog guy, but he's a good lookin' pup!
He is a kind and happy dog for sure
Kent and Shannon, dear friends, I was born and raised in the Kennsington Section of Philly. Not a nice place now as I use to be a Narcodics officer at K and A. But the bell pepper was not part of the Philly Chese Steak sandwiche. But I love the videos thet are wonderful. God bless and thank you for the best show on TH-cam.
And God bless you as well
That looks so delicious Kent! I love a good cheese steak! Y'all have a great week my friend!
Thank you my friend and you as well
Its not fair you americans have all the best out door cooking food. Brilliant vid love from uk
A thumbs up wasn't enough! Awesome video and awesome sandwiches!
Glad you enjoyed it
Was a cook for years as well as a camper/hiker. Some of the best meals are made outside. Would have loved to cook and ride for a cattle move when I was younger.
Love the food and view in those places
Amazing episode, I've been dying to make some homemade cheesesteaks! Also love how Bertha has her own theme song now!
She is hot lady for sure
As a forner Philly native, I appreciate the warning of traditional Philly steak vs the cowboy version and in my personal opinion, the cheese whiz is a gimmic for tourists and the provolone that was added is the true cheesesteak cheese. "Steak Wit (meaning with fried onions) Provolone" at Steve's will set you right.
Thanks for watching
Looking fantastic 😊
Thanks
That's a lot of meat for a single roll, looks amazing! The Doggo's know what's good. Never had a Philly Cheesesteak, probably since I am Aussie, but I'm going to try your cheese recipe and make this, have a great day!
Ken great job I sure would like one right now. They look so good👍
So good it was
The best Philly I have ever had to date was at the bowling alley on Lackland Air Force Base, summer of 1999. I don't know who was the cook but I have never been able to get a cheese steak like that since. With that said, I will give this recipe a try for sure.
Thanks for your service and we hope you enjoy
Cheez-Wiz is a food group all on its own. Reminds me of my childhood. My mom would spread some on toast for me for breakfast. It’s just so versatile.
That honestly sounds disgusting.
Cheese wiz as a spread on toast? For breakfast? I agree with the guy above me.
People going to hate because it’s cool to hate.
@@madtabby66 Until you eat real food.
@@madtabby66 Exactly. A bunch of sheep. I left out the part about also putting a sliced hard boiled egg onto the cheez-wiz toast and it was fantastic. But that’s just me. Haters unite!!!!
Sliced sirloin is great for a cheese steak. But "steak 'ums" work just fine as well. And come pre-sliced. Most places that make Philly Cheese steaks use them. OR a version of them.
That's it someone NEEDS to invent smell-o-vision 👃because that Philly cheese steak sandwich just looked soooooooooo mightily fine and tasty. You absolutely smashed 👍 it yet again kent. Enjoy your week guys and have a blessed 🙏 one too❤️.
Will do and you as well
Lived in the heart of philly. Count my blessings I left, but this and pizza are the two things I miss. I’ve crossed the country like a nomad and no other state I’ve been in since can do bad food right like the nj/ny/pa trifecta. That said, the famous big names (specifically looking at genos and pats) were horrible, and every local agrees they are tourist traps. The best steaks I had were from little, no name recognition, mom n’ pop corner pizza shops.
That spiel over with, this was a nice upgraded recipe.
Looking mighty delicious partner 🇺🇸
It was
Good vibes, good food. Who could ask for more? Thanks for the upload, and many blessings.
That looks really delicious 😋
I wish I had a grill like that too .
😂
+ outdoor space to cook 😂
It was so good
Oh man! Headed out to camp this weekend, this is what well be chow'n on. Thanks Kent!
Привет с другого конца света! Классный рецепт, обязательно попробую:)
I use an electric griddle that's about 20 inches long, and start by cooking the onions, then add the mushrooms. Let that cook down, push it to the side and start cooking the ribeye, just as Kent does.
Freezing the steak for at least 30 minutes before cutting makes the cutting so much easier. Once the meat has cooked on the griddle, I mix the onions and mushrooms in with the meat, TURN OFF THE HEAT, divide the mix into 2 equal portions, layer on the cheese (I prefer Sargento smoked Provolone) and wait for the cheese to melt. Get it in the bun by any method that works!
Looks tasty 👍🌞🥄
It was so tsty
Aside from being hungry, your videos just make me happy. ❤
Thanks so much for watching
There's also "Smokin" Joe Frazier.
Fantastic! Thank you also for your wishes for all service women and men. From Germany "Happy Holidays"!
Having grown up in PA, I've had my share of Phillys. What you made is known as an "onion and pepper steak". Mushrooms are also popular. A plain Philly is meat, a marinara based sauce ("red sauce", with each restaurant's secret blend of herbs and spices), and cheese, typically Provolone.
FYI, most places do NOT use "Whiz" on their sandwiches. Some will use it on request; others don't even have it in stock. Most places have a "house blend" Cheddar-based sauce, much like you made. It tends to be a nacho-type cheese. (I've seen Ortega Que Bueno nacho cheese sauce more than once...)
FYI, the idea of using "Whiz" on a Philly is from a highly publicized "feud" between Pat's and Geno's, two restaurants located across the intersection from each other in South Philly.
also a philly native, youre correct on the reasoning how wit whiz became a thing. that being said, i love my cheesesteaks with wiz lol. never really went to pats or genos much as my dad knew they were just tourist attractions. haha
It can’t be noted enough that Pats and Genos both are nothing more than tourist traps.
I believe what you're referring to is the central/western PA version of a cheesesteak, which was fairly common in-and-around the Penn State area, where I went to college. But as someone who has lived in the greater-Philly area all my life (aside from my 4 years at Penn State), I can tell you that's typically not how we make our steaks.
A real Philly cheesesteak doesn't have any kind of red sauce, and isn't made with provolone. Whiz is somewhat common, but isn't the go-to that many people think it is. American cheese is the most popular option, with Whiz in a distant second. Provolone comes in third, but only because that's what the tourists order.
As far as toppings go, fried onions are the most common. Some people will get either hot peppers, or sweet peppers, which are a type of sweet-and-sour pickled pepper popular in the area. Bell peppers, mushrooms, and red sauce are reserved for tourists; though there is such a thing as a pizza steak, which is made with pizza sauce and mozzarella. Strangely enough, it is somewhat common for people to get ketchup on their cheesesteak, but I'd say the majority don't. And that's really about it for toppings.
The go-to, most popular version of the genuine article would be American cheese, fried onions, and steak. The second most popular would be American cheese, and steak, with no fried onions. That's it, nothing more, nothing less.
On a side note, Pat's and Geno's are regarded as kind of tourists traps. Very few people from the area actually go to either, and they aren't known for having particularly good steaks amongst the locals.
As someone who grew up with sauce being standard I can confirm that those who are Philadelphia adjacent always give me the side eye when I do.
What is a "true" cheesesteak is always up for fierce debate.
Eat what makes you happy.
You have the right idea make doubt about it, I use Cooper Sharp white on my cheese steaks but if I don't have any I'll use what ever cheese I have and your mix sounds really good as well have to try that.
a true Philly cheese steak doesn't have peppers on it, that being said get in with a side of chili peppers, that's good eating with the spice of life. Just don't go to Pat's or Geno's. And don't get it with Mayo.
This is probably better then a real Philly cheesesteak
No one gives a shit about commie Philly…
I've made several of the recipes from your show,for my family. Each and every one has been a huge hit for Sunday supper.. i thank you, good sir.
As soon as he started getting his ingredients together, I knew it was gonna be fire ❤
An interesting twist on the classic Philly. Thanks for sharing. My tastes lean more towards no chiles and just the provolone or mozzarella, no cheddar sauce. But that's what makes cooking and recipes so much fun. There's always a way to 'make it your own'.
Thanks for watching!
East meets West. Nice take and twist on one of my favorites. A couple of questions Mr Kent. How old is Bertha, what brand is she, how long have you had her. I've always been interested in wood stoves. Have you ever done a video on what it takes to get her going.
Great video, CK! As a matter of personal preference, I'm with Shan and I prefer my steak chopped rather than left in full slice form.
One other slight difference in the way I like my philly steak sandwich assembled is I like to let the cheese slices melt over the top and then place the grilled hoagie bun over the meat and cheese with the cheese slices left intact rather than mixing it on the grill. This way the cheese slices form a protective barrier between the hoagie bun all the juices and the cheese sauce thereby preventing the hoagie bun from becoming a soggy mess that falls apart in your hands. But again, this is just a matter of personal preference but NOT a better method than yours. Keep on posting, CK!