Philly Cheese Steak Dip - Football Food
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Date: 2019-07-25
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Comments and reviews: 9
Scelestus
I'm binge watching your videos while extremely ill, recovering from surgery, and even though I watched most of them already, they are still so great to see again. One thing though; Worcester = Wooster, Worcestershire = Wooster-shire. For the sauce saying just Worcester (Wooster) without the shire is completely fine. Most people in Europe just call it Worcester (Wooster) sauce.
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I'm binge watching your videos while extremely ill, recovering from surgery, and even though I watched most of them already, they are still so great to see again. One thing though; Worcester = Wooster, Worcestershire = Wooster-shire. For the sauce saying just Worcester (Wooster) without the shire is completely fine. Most people in Europe just call it Worcester (Wooster) sauce.
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Top Secret Squirrel
The only thing I would do differently is use 1/2 lb white American (preferably Land O' Lakes) with the provolone. I personally prefer white American on my cheese steak (I lived in Philly for a couple of years so I am basing my thoughts upon that) but I can see how the provolone would add a different texture/stringiness that would be appealing and tasty.
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The only thing I would do differently is use 1/2 lb white American (preferably Land O' Lakes) with the provolone. I personally prefer white American on my cheese steak (I lived in Philly for a couple of years so I am basing my thoughts upon that) but I can see how the provolone would add a different texture/stringiness that would be appealing and tasty.
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Peter Wanabe
Why? In the World? Would you put Jalapeno in you Philly Cheese steak? This is a savory disk NOT a HOT Spicy one The ruining of the American pallet is all these hot peppers in dishes that are not supposed to be spicy. And don't tell me that you need to add these flavors because the flavors are destroyed by the capsaicinoids.
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Why? In the World? Would you put Jalapeno in you Philly Cheese steak? This is a savory disk NOT a HOT Spicy one The ruining of the American pallet is all these hot peppers in dishes that are not supposed to be spicy. And don't tell me that you need to add these flavors because the flavors are destroyed by the capsaicinoids.
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Shen Jing Bing
You lost me at peppers. Peppers on a cheese steak are like pineapple on a pizza. It's an abomination. but you see it all over the country, except for Philly. For cheese, cheese wiz, provolone and American (usually white, not yellow) are all acceptable, That's not to say I wouldn't eat your dip, it looks good.
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You lost me at peppers. Peppers on a cheese steak are like pineapple on a pizza. It's an abomination. but you see it all over the country, except for Philly. For cheese, cheese wiz, provolone and American (usually white, not yellow) are all acceptable, That's not to say I wouldn't eat your dip, it looks good.
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Rebecca Lee
Steves Prince of Steaks is one of the best spots for cheesesteaks nowadays Or Angelos Depending on where youre at. No wiz, yuk Thats just the hype Fried onions, salt & pepper, and ketchup Thats all In NJ, just over the bridge in Cherry Hill is Chicks deli and they have very decent steaks and hot sandwiches.
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Steves Prince of Steaks is one of the best spots for cheesesteaks nowadays Or Angelos Depending on where youre at. No wiz, yuk Thats just the hype Fried onions, salt & pepper, and ketchup Thats all In NJ, just over the bridge in Cherry Hill is Chicks deli and they have very decent steaks and hot sandwiches.
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pete sampson
For anything with diced peppers I like to use red Fresno peppers instead of jalapeno peppers. They are about the same heat, though Fresnos might average out just a bit more mild, and the Fresno peppers have a wonderful citrus/floral undertone. Add a little lime juice if you want a citrus/floral overtone.
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For anything with diced peppers I like to use red Fresno peppers instead of jalapeno peppers. They are about the same heat, though Fresnos might average out just a bit more mild, and the Fresno peppers have a wonderful citrus/floral undertone. Add a little lime juice if you want a citrus/floral overtone.
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Brett Middleton
I think if Pat and Gino were watching, they fainted dead away. Yeah, it's got steak and it's got cheese and it looks delicious, but what about it justifies the Philly tag? A bacon-wrapped, roquefort-stuffed filet also has steak and cheese and is delicious but I never heard of anyone calling it Philly.
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I think if Pat and Gino were watching, they fainted dead away. Yeah, it's got steak and it's got cheese and it looks delicious, but what about it justifies the Philly tag? A bacon-wrapped, roquefort-stuffed filet also has steak and cheese and is delicious but I never heard of anyone calling it Philly.
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Carly Sortof
the sound of his voice is the perfect balance of warm and welcoming, and not disruptively unique or accented, but his very unique and predictable talking pattern I can understand turning people off, but I really do love it and find myself almost singing along to his videos
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the sound of his voice is the perfect balance of warm and welcoming, and not disruptively unique or accented, but his very unique and predictable talking pattern I can understand turning people off, but I really do love it and find myself almost singing along to his videos
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Scott Thomas
THis is a nice fun recipe. But please - work on your vocal delivery listen to your video. You come up and down and the end of EVERY SENTENCE - its incredibly grating and with a little work you can probably improve this and by that improve the viewing of your videos.
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THis is a nice fun recipe. But please - work on your vocal delivery listen to your video. You come up and down and the end of EVERY SENTENCE - its incredibly grating and with a little work you can probably improve this and by that improve the viewing of your videos.
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