I appreciate the knowledge drop at every stage of the food prep... most chefs just show you how to do it but few (like Harold & Brad) take the time to really explain why you should do it a certain way to allow you to riff on it down the road.
Harold really is a good teacher. He appeals to us bc he takes the time to slow the lesson down and break down for us why he uses his methods to examine and create a Philly Cheese Steak. I wish he would have wrapped his sandwich in aluminum foil bc I believe it changes the texture of the bread. When make a sandwich for takeout, is there a way of transport that preserves the quality of the sandwich? For example is it better to wrap a sandwich in tin foil or delih paper? Would it be better if we put the sandwich in a box? These are the kinds of questions that should be given there own episode to be examined or just a regular practice.
@Jason S I always thought that toasted bread was king but recently I tried it just plain but rolled in tin foil to let it steam and it was so good. If you go to your local bakery and get fresh rolls they will be perfect right out of the bag
This man clearly knows what he's talking about. I don't do onions, and there are things I would add, but I don't care as much about authenticity. I like garlic powder on my steak, I like mushrooms on the sandwich, but I don't pretend that's the right way, just the way I like it.
@@chocokrispisconleche The problem is that the cheese type is a component of the classic sandwich. Basically, cheese with emulsifiers. Put any other cheese on, you might as well be making a different sandwich.
Plus, he cooks up the really decadent stuff - burritos, tacos, Philly cheese steak and the like. All the stuff we crave , right ? Let's face it, who wants to watch a video about how to prepare a crunchy tofu salad.
Looks like a great sandwich. One thing people don’t do enough which I think makes the experience for any hoagie type sandwich better is wrapping it in foil and letting it steam for a few minutes. It lets the bread get super soft without being soggy & it also greatly improves the structural integrity of the sandwich. Even if it’s not a hot sandwich it will help with structure.
This might be a bit of a hot take, but sauteed mushrooms are AWESOME on a cheesesteak. It adds a bit of a deeper umami flavor, to contrast with the sweetness of the onions and saltiness of the cheese.
Chef Harold is my new favorite of the "new class" of BA presenters. (The others still keep me watching, of course.) I am never bored and always entertainingly educated.
@@vail4639 Jim's is decent. It's a cheesesteak with an aftertaste far better than the steak itself. One of the best places to go used to be Angelo's street cart outside of Liberty Plaza. RIP, Angelo. Dude died years ago, but they were some of the best steaks you could get.
Philly native here. Not bad. Definitively a NY twist to it though. But one of the best explanations I have seen. The best cheesesteaks are not found at Pats and Gino's.
@@PyceV2 ishka's definitely belongs in the conversation with Pat's and Geno's because, like them, it's another overrated tourist trap at this point lol
This man needs to spend some time in Philly, even a weekend. He's got a good personality and skills but this approach and technique for a cheesesteak and all out of order which is probably why the results weren't great. It's like he's never actually been to any of the top places or even seen videos of their techniques. Why are they trying to recreate the "Wiz wit"?? Yeah, cheez whiz is a classic but "Provy wit" is the real original. Whiz wasn't even invented yet when cheesesteaks were invented around 1930.
My man killed it. So sick of seeing people put anything other than onions and cheese sauce in a real Philly cheesesteak. No peppers, no cheese slices. 👏👏👏
My only complaint is lack of usage of provolone over the mound of meat so when you place hoagie over pile and flip you'll have a layer of cheese to prevent grease dripping into bread
My primary reaction as well, I love my nonstick griddle but I'm definitely not using any metal on it, much less the smacking. This is one of those moments where I feel like the producers are taking us out of the reality of cooking just for the visual.... not worth it!
THANK YOU every time i hear the metal spatula scraping it's like nails on a chalkboard but worse because at least chalkboards don't cause cancer and birth defects
Beef tallow/ fat is what really good places use over basic canola oil to really emphasize the meat flavor. Have to say Short rib don't belong on a cheesesteak. Ribeye is the perfect lean/fat ratio and short rib tends to dry out, more fibrous consistency. Don't get me started on Velveeta, but respect for producing your own cheese sauce, otherwise cooper sharp is the way to go
"When it comes down to what makes a great cheese steak it's the beef, the cheese, the bread, and the onions. Also, when it comes to making a great peanut butter and jelly, it's all about the peanut butter and the jelly."
Do they just permanently make this Harold's show?
...I'm into that.
Yeah it's been his show since he came to BA. It started out as a competition to see if he could make it before the delivery arrived
I appreciate the knowledge drop at every stage of the food prep... most chefs just show you how to do it but few (like Harold & Brad) take the time to really explain why you should do it a certain way to allow you to riff on it down the road.
More in the editing
I agree! Hearing his thought process behind certain choices was really helpful
J. Kenji Lopez Alt goes super into detail in his cooking videos
This giy sucks at cooking and has no idea what's he's talking about
@@johnnyrodgersss big man
Harold really is a good teacher. He appeals to us bc he takes the time to slow the lesson down and break down for us why he uses his methods to examine and create a Philly Cheese Steak.
I wish he would have wrapped his sandwich in aluminum foil bc I believe it changes the texture of the bread. When make a sandwich for takeout, is there a way of transport that preserves the quality of the sandwich? For example is it better to wrap a sandwich in tin foil or delih paper? Would it be better if we put the sandwich in a box? These are the kinds of questions that should be given there own episode to be examined or just a regular practice.
I think you've got to wrap a sandwich like that and let it all steam, meld and compact together for at least five minutes before eating.
OH so you get a steamed roll? Delete your account.
That’s the secret ingredient for all sandwiches. Wrap them for a few minutes if they’re hot, maybe an hour if they’re cold. You’ll see the difference
@Jason S I always thought that toasted bread was king but recently I tried it just plain but rolled in tin foil to let it steam and it was so good.
If you go to your local bakery and get fresh rolls they will be perfect right out of the bag
@@huitrecouture big facts Cindy S. thank you for teaching the youth. 👍
@@huitrecouture bruh most Philly cheesesteaks are wrap in foil to let everything congeal
This man clearly knows what he's talking about. I don't do onions, and there are things I would add, but I don't care as much about authenticity. I like garlic powder on my steak, I like mushrooms on the sandwich, but I don't pretend that's the right way, just the way I like it.
“Your way” is the right way. Everyone in Philly prefer all sorts of variations, but will limit outsiders to some perceived standard.
Harold earned my like on the video as soon as he said adding anything but cheese and onions makes it a different sandwich
Meh. Butter? Really?
Yeah a better one
"We want the best cheese"
"Velveeta is great for this cheese sauce"
For real. How is this “elevating” 🤷♂️
Better than the cheese whiz they use in Philly.
@@chocokrispisconleche The problem is that the cheese type is a component of the classic sandwich. Basically, cheese with emulsifiers. Put any other cheese on, you might as well be making a different sandwich.
@@kwaaaa Provolone is an acceptable and traditional alternative to Wiz.
I'll never understand the love for Velveeta whiz sauce on everything fast food
Harold Villarosa is my new favorite on BA. Love this, his style, personality... makes me want to come over for a cookout. Making this tomorrow.
Plus, he cooks up the really decadent stuff - burritos, tacos, Philly cheese steak and the like. All the stuff we crave , right ? Let's face it, who wants to watch a video about how to prepare a crunchy tofu salad.
Looks like a great sandwich. One thing people don’t do enough which I think makes the experience for any hoagie type sandwich better is wrapping it in foil and letting it steam for a few minutes. It lets the bread get super soft without being soggy & it also greatly improves the structural integrity of the sandwich. Even if it’s not a hot sandwich it will help with structure.
Harold is my favorite of any of the new crew members.
In the thumbnail at least, the takeout one looks way better
takeout one looks too soggy
@@jamesburns679 and delicious
Takeout looks way better. Some things like a cheesesteak don't need a fancy version.
@@jamesburns679 *moist. Dry cheesesteaks are the absolute worst
100% that's what a cheesesteak should look like. A huge mess! yummm
I love this guy. Super down to earth and he knows what's good without sounding snobby.
He's about to be a big food star. He's got that x factor
This might be a bit of a hot take, but sauteed mushrooms are AWESOME on a cheesesteak. It adds a bit of a deeper umami flavor, to contrast with the sweetness of the onions and saltiness of the cheese.
Not a hot take at all, and I’m glad you said “sautéed,” instead of “fried.” I put sautéed mushrooms on everything (hamburgers, with eggs etc)
I love that the chef doesn’t think he’s to sophisticated to use velveeta. For a cheez whiz, nothing beats it
I love this man ❤ pause 😂
WE LOVE YOU FOR THAT OCK IMPERSONATION, CANT FORGET THE BEEV
This guy is literally the only BA content I can stand to watch anymore
Same.
Haven’t watched this channel in months but I loved this video. Really like this guy.
Oh no he mentioned the words “pats” and “Geno’s” the Philly monsters will attack
As someone who is very picky with my cheesesteak I appreciate how Harold made his and his reasoning behind it all
Loved what he said about building your community and pulling up someone behind you
Harold! Doing it right! My man! This man needs his own show.
A man & his passion - fine cheese steak dining!
I'm feeling Harold. More, please.
Chef Harold is my new favorite of the "new class" of BA presenters. (The others still keep me watching, of course.) I am never bored and always entertainingly educated.
At 3:08 when he said when you go to Pat’s and Geno’s in Philly. Knew then we couldn’t trust his judgment on a cheesesteak.
Just tourist spots really…
You know I go to max ‘s you can’t share the spots bro you know the rules
Drove my 2 kids 7hrs to philly this summer just for cheesesteaks. Took them to johns roast pork.
Jim’s?
@@vail4639 Jim's is decent. It's a cheesesteak with an aftertaste far better than the steak itself.
One of the best places to go used to be Angelo's street cart outside of Liberty Plaza. RIP, Angelo. Dude died years ago, but they were some of the best steaks you could get.
Philly native here. Not bad. Definitively a NY twist to it though. But one of the best explanations I have seen. The best cheesesteaks are not found at Pats and Gino's.
You can't say such a thing while Ishkabibbles is still open
@@PyceV2 ishka's definitely belongs in the conversation with Pat's and Geno's because, like them, it's another overrated tourist trap at this point lol
Philly native here. Still live there. This video actually sucks lol
Where then
You have to wrap it after so it can all meld together with the heat. You're awesome, great job!!
My favorite chef on BA! Such a great personality. He's informative, articulate, and has attitude!
oh please
He’s maybe one of those things
this guy and the wine dude are the best at BA rn
Isnt that Griddle made with some sort of non-stick? That metal spatula, oooof
"Yo Akh!"
With the thumbnail alone, I’ll go with takeout 😂
“Tastes like hipster blood” 😂
Harold should be on Desus & Mero
i just love listening to him talk. something about him is so comforting to me idk 😅
I don’t think there is any chicken stock happening at any Philly cheesesteak place
I just wanna travel the world with this guy.
11:46 When the meal you just cooked is _that_ good you bet Barry White starts playing outta nowhere.
When your been drinking all night any of these will be your life saver !
More Unkle Harold !!! Give this man his 💐
Chef Harold is my new favorite
Harold meets Alvin Cailan GOLD
This man needs to spend some time in Philly, even a weekend.
He's got a good personality and skills but this approach and technique for a cheesesteak and all out of order which is probably why the results weren't great. It's like he's never actually been to any of the top places or even seen videos of their techniques.
Why are they trying to recreate the "Wiz wit"?? Yeah, cheez whiz is a classic but "Provy wit" is the real original. Whiz wasn't even invented yet when cheesesteaks were invented around 1930.
Harold has stormed to top spot on BA for me
Wrap it in foil for 20 mins and you'd have the same look and moisture as the delivery sandwich. I use eye of round roast.
Harold is definitely a new favorite for most viewers it seems. Keep it up!
The crunch on the bread when he bites in makes me want it
This guy's about to be a superstar fr
That deli cap tho!!! 🤣
"Ribeye, it's part of the eye round" No it's not, not even close mate. Who is editing these videos and are they even trying anymore?
Good point.
Yeah, I was confused when he said that too, but I let it slide. Editors should have caught that ....
Anyone else think the takeout photo in the thumbnail is way more appetizing?
Tastes like hipster blood lmao i felt personally attacked for some reason
My man killed it. So sick of seeing people put anything other than onions and cheese sauce in a real Philly cheesesteak. No peppers, no cheese slices. 👏👏👏
Looks delicious. I use short rib like this all the time. If you have it really cold or even partially frozen it's much easier to slice thin.
Add cheese before adding the meat, and then add more on top of the meat. That’s how it is
King Harold👑
ALWAYS TRUST A BIG CHEF PERIOD.
Harold rocks!
My only complaint is lack of usage of provolone over the mound of meat so when you place hoagie over pile and flip you'll have a layer of cheese to prevent grease dripping into bread
F#^*ing love Harold! Really enjoy his content here and what he brings to the table.
I'm pretty sure the technique at 10:01 will absolutely murder this nonstick flat top. Probably not recommended when using nonstick cookware ;-)
My primary reaction as well, I love my nonstick griddle but I'm definitely not using any metal on it, much less the smacking. This is one of those moments where I feel like the producers are taking us out of the reality of cooking just for the visual.... not worth it!
THANK YOU
every time i hear the metal spatula scraping it's like nails on a chalkboard but worse because at least chalkboards don't cause cancer and birth defects
Should shout out some of these spots so they get some recognition
the boss with the hat
Cheesesteaks in the deli hat is fire bro 🔥
Harold is my favorite ba chef
Personally what I do when I make mine, is I'll chop the cheese into the meat so it heats up and gets juicy, then I'll pour a little more over the top
*_This looks too delicious! You made this brilliantly._*
My guys the best part of bon appetite pause
Snacking cheese is very important to have around while cooking.
So why use chicken stock instead of beef stock to braise it a little while cooking? Beef would add to the flavor more right?
Harold is a wonderful addition
Beef tallow/ fat is what really good places use over basic canola oil to really emphasize the meat flavor. Have to say Short rib don't belong on a cheesesteak. Ribeye is the perfect lean/fat ratio and short rib tends to dry out, more fibrous consistency. Don't get me started on Velveeta, but respect for producing your own cheese sauce, otherwise cooper sharp is the way to go
'American cheese is the best'
Me, a Dutchman: 'Oh my sweet summer child'
Frenchman here: In the quiet word of the Virgin Mary, come again?i LOL
belgium and france have better cheese than the dutch my guy
nobody cares that you're dutch.
@@TheRaptor700Rider I care. Not too much, but I care.
my man just circumcised the bread
Harold is the best!
"When it comes down to what makes a great cheese steak it's the beef, the cheese, the bread, and the onions. Also, when it comes to making a great peanut butter and jelly, it's all about the peanut butter and the jelly."
"you get the best cheese" ::grabs velveeta::
This dude knows what tf is up
my favorite cheesesteak in this vid is harold♥
Butter is love! I say that all the time! Lemme get a CHOP CHEESE PAPI
Watching this was a mistake. Now i gotta get one. Thank God i moved to Philly 🤤
If there are any green peppers on either of these, I'm flipping tables.
So whats the best way to clean a pot of cheese?
I like this guy, bring him back! 👍🏾👍🏾👍🏾😎
❤️ amoroso rolls ❤️
I like this guy.
Put some al dente mac in that cheese sauce and call it a day. That stuff looks absolutely perfect.
I love this gent.
3:36 All the original Philly cheesesteak sandwiches offers toppings, it's still a cheese steak.
fun fact yellow and white american are the exact same cheese. yellow is dyed with a seed.
@@ihateregistrationbul ok bro i worked at boars head making it but yeah tell me more about philly lmao
For me what makes a good cheese steak are: proceeds to list all ingredients
"It comes down to" every part of the sandwich. Just those essentials.
i use that same bread for my cheesesteaks
Best Show Best Host!
Pat's in Philly was THE WORST cheesesteak ever created. pure tourist trap and they mistreat the locals with crap food and service. avoid.
Now I want a cheesesteak!
Looks good, but if you're old enough to buy a beer, you're old enough to start eating your Phillys with peppers and no Cheese Whiz.
No way that’s a legit cheesesteak. He’s right Philly does it right.
Is there a written recipe for the cheese sauce he made?
🤣😂. Seriously, is he not going to say his is not better?