The BIG Problem with Philly Cheesesteaks (and How to Fix It)

In this video, I fix the biggest problem with Philly Cheesesteaks.

🔪 EQUIPMENT USED IN THIS VIDEO
MadeIn Saucepans, Skillets, and Griddle: https://madein.cc/charlie
Cuisinart Box Grater: https://amzn.to/3MZ5J6C
Shun Acacia Wood Cutting Board: https://amzn.to/3qxoRkO
Countertop Burner: https://amzn.to/4478utR

MY OTHER FAVORITE GEAR
🍕 Baking Steel Pro (Get 10% Off Using the Code "CHARLIE10"): https://bakingsteel.com/products/baki...
🍳 Field Company Cast Iron Pan: https://shrsl.com/3qcsn
🍞 Challenger Bread Pan: https://challengerbreadware.com/produ...
🔪 Everything Else: https://amzn.to/3uzyAFT
📘 My Favorite Cooking Books: https://amzn.to/30ajgkY
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MY FINAL RECIPE
4oz Cheese (Any combination of Provolone and White American Cheese works, but I prefer 3oz American and 1oz Provolone)
1 tsp Cornstarch
3oz Heavy Cream
In a skillet or saucepan, toss cheese in cornstarch to coat, then add cream. Heat over medium-low heat, stirring frequently until cheese is melted and sauce is smooth. To hold until ready to use, place a lid on the saucepan and turn the stove to the lowest possible heat. Stir every few minutes, and adjust the heat as needed to keep the sauce melted.

📘 OTHER RECIPES REFERENCED IN THIS VIDEO
The "Lazy" Method: https://www.notanothercookingshow.tv/...
The "French" Method: https://www.marthastewart.com/1122196...
The "Kenji Method: https://www.seriouseats.com/cheese-sa...

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📃 TABLE OF CONTENTS
0:00 - The Biggest Problem with Philly Cheesesteaks
0:49 - How I'm Going to Solve It
2:04 - Introducing the Recipe Options
3:20 - Taste Test of Sauces
5:05 - Coming Up With an Even Better Solution
5:45 - Deciding on the "Best" Cheese For a Cheesesteak (Final Taste Test)

Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson

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