American Food - The BEST PHILLY CHEESESTEAK in Philadelphia! Pat's King of Steaks

Comments · 9.5K

• MA

  @martingranderson9879 · 4 years ago

  That slicing machine is everything!!.

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• JE

  @jerrylewis7702 · 3 years ago

  forget Pats - go Terminal Market to Dominics - best sandwich i ever had......

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• IM

  @ImHavikkTV · 10 months ago

  not one grain of salt was harmed in the making of this video

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• RO

  @roysmith8002 · 3 years ago

  Anybody from Philly won't even think about eating there.

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• AC

  @acheesylasagna8636 · 4 years ago

  Joe's Soda Shop, the original on Torresdale Ave NE Philly, THE BEST IN THE CITY

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• JB

  @Jburton03 · 4 years ago

  You know that grill hasn't been cleaned in 50 years, and that's where the flavor is

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• BR

  @braincandee4080 · 4 years ago

  Yep, I just watched 16 minutes of cheese steaks being made… I’m not ashamed. I’m hungry.

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• BU

  @Buckbarrel · 3 years ago

  They making them steaks like they  school lunches

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• CH

  @chineseeyes2332 · 4 years ago

  I miss going here with my dad after he got off of work. RIP DAD

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• CA

  @Camie.in.Philly · 4 years ago

  Well, I was going to say it's a tourist trap but so many of my fellow Philadelphians have already said it for me. Always ask a native where to eat.

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• SM

  @smiley847 · 4 years ago

  It's amazing to me that something that looks so good and regarded as "amazing" is then topped off with 7-11 nacho cheese

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• PA

  @patrickmunits · 1 year ago

  Fascinating. Thank you for such a detailed video. This gives me hope that I can do better in the taste department. None of the parts involved Maillard reaction. I think the grill runs at about 230F on the right and up to 300F on center-left. Furthermore, the ribeye is made sure to be steamed and not grilled. The sauteed peppers get most of their taste from flavor infusion while sitting drowned in spiced oil. Cooked mushrooms are straight from the gallon cans of a restaurant supplier (can be skipped at this stand). All the cheese products are of a lower-temperature-melt-point semi or a fully processed kind. <br><br>Onions - throw them in a big pile and let them sit on a grill forever. &nbsp;When serving - pick a bit from the caramelized section and mix it with the fresh one that just got hot enough.<br><br>The abundance of fats and quick sugars makes this a very satisfying sandwich, and deserves its own naming designation. However, this should definitely shouldn&apos;t be consumed more than once a week. This surely belongs to an American fast-food category.<br><br>A Philly cheesesteak can be made tastier and healthier but surely not a such fast pace.

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