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Philly Cheesesteak
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Aug 22, 2023
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View Video Transcript
0:00
Now I know y'all've heard of a Philly Cheese Steak, but why go all the way to Philadelphia when you can just come right by the wagon and get you a cowboy chuck wagon cheese steak
0:07
Ooh, it is so good. You're going to want some of this one. Hey folks, welcome to some cowboy cooking. And my name is Kent Rollins and who do we have a treat in for y'all today
0:28
You've all heard of the Philly Chisholkoy. steak sandwich, but have you ever heard of the cowboy Chuck Wagon cheese steak sandwich
0:35
The people in Philadelphia will be coming down here to get a bite of this, I promise
0:40
But the star to me really is where me and Shan differ. It is the meat for me
0:45
It is the cheese for her. Now, I like to use a skirt steak, but traditionally it was either with a really thin rabbi or a New York
0:53
strip, but you can use any kind of beef you want. Now, today I'm starting out with a piece of certified Angus beef, all
0:59
natural skirt steak and you can see that this feller will make a lot of
1:06
sandwiches but for this recipe Shan's got her cut down there to where you're
1:09
going to make about six sandwiches and I'd say start with two and a half to three pounds of meat because a lot of folks going to give you a six to eight ounce
1:16
servings this is a cheaper cut of meat so I like to use it to utilize them
1:21
things that's maybe in the market there that you can get that ain't going to cost you as much as a rib-eye or a New York strip or something like that
1:28
Skirt, flank, either one of them will work for this. It's not just for fajita meat anymore. This thing will do you right
1:34
I took this about four hours ago. Put me some lime juice on it, rubbed it in really well all over it
1:41
meat tenderizer, and then a Red River Ranch mosquito seasoning. Let it set in ice box about four hours
1:46
Brought it out here at Old Bertha. We have got us a fire today of 100% pure, all-natural muskete wood
1:53
We're going to oil it really good, clean it up just a little, throw it, and the vegetables all on you
1:58
at the same time because folks we ain't gonna cook this long I ain't gonna overcook it
2:02
that's when you get a dry tough piece of meat let's get a little onion peeling action
2:07
going here and remember them knife skills I taught you the only one I got don't cut
2:12
yourself so I'm just gonna slice these in chunks about like so because all this stuff is
2:17
gonna get diced back up after it gets back over here so we just gonna slice some peppers
2:23
to where we can get them a good char and some good smoke on them cut
2:28
them seeds out. So we got us one red bell pepper and one green bell pepper. Well, we got her
2:35
greased and we got her hot. First participant on the fire, a little piece of skirt steak
2:44
And we're going to get our onions back on here, our peppers. And we're going to try to get this
2:52
where it in Christmas color order here where everybody looks like they playing their part Well folks we been on about two or three minutes Can you see me for the smoke Here I trying to hide
3:04
Sing that song for me. Smoke gets any eyes because it's always in my... Let's just take a gander and roll a curtain back there a little
3:10
We ain't plumbed just right where I want to be just yet. I want a little char on there
3:14
That piece right there will be mine in the begs. It fell off. Let's check these veggies
3:20
You can see they're just minding their own business. I want them to get a little softness and a little char to them
3:26
That in the onion both, since them are pretty big, I'm going to go ahead and turn it over
3:30
All right, folks, when you're doing some skirts, some flank, anything that's got a really coarse stringy muscle to it like that and it's pretty thin
3:37
You can dry that out so quick if you overcook it. And I always like to marinate this meat, like I told you, with our seasoning, little lime juice, and some of that other
3:46
because that's going to help seal in some of that moisture that we're going to keep. Trying to see me a little char going on and it is about there
3:52
So, whew, that is what you call a pretty piece of meat
3:57
See if you accidentally what you did like I did and cut these onions a little big
4:02
it's like a playing deck of cards. You can just sort of peel them off there
4:06
When you're cooking them peppers or anything that's got a little crown to it, take them rascals and give them a little mashing on there
4:12
It ain't like a piece of meat, we ain't running the juice out of it. And that way they'll cook a little quicker
4:17
You're getting a little char on them. It won't be long for we can take that there skirt off of there
4:24
Yes, my hand is hot. That's why I'm turning fast. Ooh! There's another bite for me and the big
4:32
You can see we get some blistering going on on them peppers, and that's what I'm after
4:37
And folks, you notice that I got my little skillet over there today. It's my old trusty 20-inch that I've had forever
4:49
And before we go any further into this recipe, the people trust you, and I need to make sure that this is good, okay
5:06
So you let me know, but don't take it yet, okay? Don't do it yet
5:10
I don't know if y'all can see how close that is to his nose, but it is close
5:15
And oh, don't it smell good. You go ahead, buddy. You're a good buddy, you're a good buddy dog. Say, this is Cowboy Breaking News, but really I just want to tell you, we got some rain
5:32
So you may see a few water droplets on the camera lens that we didn't clean off, but also, folks, there is a really loud locust
5:38
I'm talking loud in the background. You will hear him, I promise you
5:42
But it's Mother Nature's Kitchen, so we dealt with it, and we know y'all can too
5:46
now to return you to your regular scheduling progress. So first I want to get these vegetables out here
5:52
and I want to chop them up folks Got my old hash knife sharp and you A good friend Tom makes them handmade in the USA They are fine rascals choppers dachers scrapers flippers flippers flippers spatulas whatever you gotta have them to be
6:07
You ever watch that old commercial or see that guy that was a comedian, I think his name was something Gallagher and he had a sledge of mattock and he'd hit watermelons and stuff like that and bust them in the crowd
6:17
Hashnif-o-matic cowboy stuff. Now I'm gonna put these right over here in this bowl
6:22
so they won't be in the way while we get that steak chopped up. Now this started out as
6:28
about nearly five pounds worth of flank and we're probably as you cook you shrink
6:32
a little you're probably about good still four pounds. Now I'm just going to cut
6:37
this right half here. We're always going to slice against the grain with this
6:42
type of meat. You know folks I like to start them all
6:52
out in a strip then we'll bunch these rascals back up and we'll just go to chop chop chop
6:56
chop and know what's happening now we're gonna put this all right back in here together
7:01
well you can see there was a little bit of that meat juice left in there after
7:06
everything got to set and rest to that about two tablespoons of unsalted butter
7:13
and we're gonna let that melt a little then all that meat them onions and then
7:18
peppers is gonna go back in here and it's gonna get some love now after this butter
7:21
gets to simmer and melting a little. I'm going to pull it back over here on the cool side of the grill
7:25
because I'm not wanting to cook this really anymore. I'm just wanting to incorporate all
7:29
them flavors together and let it get good and hot. Well, while we're letting that simmer, let there and just all that flavor get together, I have melted me two tablespoons of butter
7:38
And if you've got a saucepan, you can use it, but today I'm using this. Have four tablespoons of flour, and we're going to mix all that together. Watch this shot
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because it's going to be good. Right on the money. And we're going to do two cups of milk
7:58
Bring this to a simmer and let it thicken just a little, stirring occasionally we don't want it to burn
8:03
So folks, we got that thickened up just to where it's a little thicker than a cream
8:07
Got it all good and stirred up there. And we just buy the deli slices of provolone 8 ounces we got here
8:14
And I just like to chunk it up. And we'll just put it in there and stir a little as we go
8:20
because we just want it to all blend in there really well
8:25
So, folks, we have stirred it until it's smooth and all the cheese is melted
8:29
Still just a little thick for what I'm after because I want to be able to pour it
8:35
What happened? My cord is. Okay, go ahead. So we're going to add a little milk slowly to this until we get it to consistency that it will just pour out of there just a tad so we can run it right over all in steak
8:48
So let me get a little of this cow juice. probably about going to put about a two tablespoons in there to start with We going to stir it until it all warms back up and is good and smooth
9:03
So we have got it to where it will pour. But remember this is not Philly cheese steak sandwiches
9:09
This is cowboy chuck wagon cheese steak sandwiches and we're going to kick it up about 14 notches
9:14
We got here, some of bubby's horse reddish. Yep, we're going to put a tablespoon in there
9:20
And I do like it. do likes me some horseradish so we'll call that an even up-mounted maybe a little even more dumper right in there
9:27
dopper right in there folks y'all know me i'm gonna go about a half again because me and a beagle like our
9:42
food to buy back just to tell you wait but the last thing we got to do we've got to get them
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huggies generously slide some butter around as we fold them there in half put them over that grill
9:50
and just let them get good and toasty, and then we're going to put them together, and when we're going to do that, right now
10:00
First, folks, I like to pour a little cheese on mine to start with
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That's what I'm talking about, me and Justin Wilson, I guarantee you that right there is going to be good
10:11
This is a good little stirring up here. Look you there. That's what you call a serving
10:16
Lay it right in here. One more time. We're gonna put some more cheese on it
10:25
That horseradish, I can smell it through there. Folks, I like it all, but the thing that sort of kicks it over the top
10:42
I mean slings your boot right over the top of the fence, that is that horseradish sauce
10:47
It's back in that provolone cheese. That stuff is good. You get that bread toasted
10:53
got that little crunch there nice on the inside and that cheesy goodness. For you folks in Philadelphia
10:57
I ain't never been there. One day I'm going to come and visit because sure, y'all are friendly city
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but me and Shannon and the beagle, we is friendly, and we got cowboy cheese steak sandwiches down here
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with lots of cheese and lots of horse ready. I hope you enjoyed our version
11:11
of the Philly cheese steak sandwich cowboy style because me and the beagle and Shan are going to enjoy these
11:17
Remember now, folks, If you're anywhere around the vicinity of Branson, Missouri through the month of October
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come to Silver Dollar City and see me and Shannon a bead because we'll be cooking there Wednesday through Sunday
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And ooh, how we would love to see you, visit with you, pour you a cup of coffee, share the food and the videos with your neighbor
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That means a lot to us. And we don't take it for granted that y'all watch it. Me and Shan, appreciate it
11:40
Thank you to all those folks who keep an old glory above this wagon. Flying safe and free
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God bless you each and everyone. See y'all down the cowboy filly cheese steak
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