The Better.TV story "How did you know", originally aired on April 05, 2010 at 08:47PM. The story was classified under the
"Food" category, and is related to the following topics: pick up, tha, how did you know, cheese, cheesesteak, don.
Tags:Philly Cheese Steak recipe,Better.TV,cheese steak recipe,cooking tips,how to make Philly Cheese Steak,steak recipe,steak tips
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Philly Cheese Steak Recipe
Audra: There’s absolutely nothing better than making one of your favorite foods right in your own home. Can somebody say, “Philly Cheese Steak please?” But who needs all the work that comes along with it. Rhiannon introduces us to one chef who has an easy way to make that treat with a little something extra.
Rhiannon: That’s right Audra. I’m here with Philly Cheese Steak king Tony Luke Jr. and today we’re making, of course, Philly Cheese Steaks. What else? How does one become the king of Philly Cheese Steaks?
Tony: Well, first it’s great to be here. Thank you having me on your show. King of Cheese Steaks, I’m proud to be part of some of the best cheese steak places in Philly. So, I don’t know if I’d put myself as the king and appreciate that but I’m proud to be.
Rhiannon: But you kind of branches over the world.
Tony: Well, we’re opening up in Dubai and Abu Dhabi and Bahrain and now, we’re doing international and we’re in some of the casinos and now we’re doing what we’re doing here today is we have a frozen food line.
Rhiannon: So anyone at home can make this.
Tony: Anyone at home can make it. It’s quick and easy and there are no muffs or fuzz.
Rhiannon: We love that. Easy to do, let’s get right into it so what’s the first thing?
Tony: Well, our first thing, you get a package is like this. And call here as your box. You get two rolls that are included into that box plus the two of the proteins which is the cheese steak, cheese is already there. It’s rolled. Now, you can boil in a bag or you can microwave it. If you're going to do more than one, I tell you’d prefer you to boil in the bag. It comes out beautiful every time. It’s almost like suvee cooking get. And I wanted to do is get people involved, it’s easy, get you family involved, get your kids involved so I want to do a mushroom lovers topping for this to that.
Rhiannon: How did you know I love mushrooms?
Tony: Well, I just, I’m psychic.
Rhiannon: First, we added about two tablespoons of olive oil then butter and garlic and a little bit of hot pepper.
Tony: We have a portabella. We have a variety called button mushroom and a shitake. What you’re going to do is going to slice them thin, and we’re going to get them in the thing so, whatever all you want to give it to me. Here’s our shitake.
Rhiannon: I love, shitake mushrooms and portabella. They’re both great.
Tony: Here’s our portabella.
Rhiannon: Okay. Tell us about you’ve also done some stuff at the travel channel, “Man versus Food” what was that like?
Tony: I did “Man versus Food” which was an incredible lot of fun. Adam Richmond is just amazing and we did the thing called the ultimate cheese steak and it was a five-pound cheese steak. So we kind of went head to head and I got like a little three quarters in the way through before just was really. But he put it down. He knocked it down in the park, God Bless him.
Rhiannon: Wow! And, you're very busy not only do you have restaurants, you’re on TV, you're also a screen play writer and an actor?
Tony: Yes. We just had a film called “The Nail,” which was my first starring role which I wrote and it’s loosely based on a true story, it's about and ex-con who gets out of prison and meets this young kid whose father is very abusive to him and his mom, and they developed this really unlikely friendship and they kind of save each other. It’s playing on Show Time Right Now in the movie channel and it went to number two actually and user pick favorites at the top 20 films for Showtime.
Rhiannon: Now, did you cook for the whole cast or did you guys eat cheese steaks?
Tony: No, I kind of have to try to concentrate on the role. So now, what you want to do when this is almost done which is we’re at now, I will let you do this. You deck it in with white truffle oil. Oh, smell that?
Rhiannon: Smells delicious.
Tony: See, that’s the beautiful thing. Now, we’re going to do is add a little bit of salt and pepper to taste.
Okay, so you can add as little or as much as you want. I think that’s plenty, I don’t like to overdo it too much. I prefer the flavors of what we’re cooking to come through. Here is the product.
Now, what we did because we’re doing more than one, we boiled it in the bag. It comes out like this which you see here. Okay and then, what we want to do is we want to take our roll which comes in. Now, this what we do is we throw it in the microwave for like 20 seconds just to take the chill out and then by the time this is done cooking in three minutes, the roll is beautiful. It’s soft. It’s crispy, it comes out great.
Now, you want all that beautiful juice that’s in there which I want to show you so you just take it and you layer it right on the roll. I mean, look how simple that is and there’s you’re clean up. Done. That’s now -- that is very good as it is but now, we’re going to take our mushroom right here, which is cooked beautiful. That looks so nice. And when you come over, I'm going to take some of these mushrooms with all that beautiful juice and flavor. I'm going to layer it on top. I’m going put this back and you, my dear, are going to take the first bite.
Rhiannon: Oh, I love that! Okay, before I take a bite, you can actually pick up Tony’s cheese steak line at supermarkets nationwide also online your DVD available online as well.
Tony: Yes. You can get the DVD at TheNailTheMovie.com. You can pick up the DVD for only $4.99. It’s our way of giving back to the independent film community.
Rhiannon: Thank you so much. These are delicious! Movie sounds great as well. I got to get back to eating. Thanks again.
Tony: Thank you.
Audra: That looks good. Thanks a lot Rhiannon and you guys can check out Tony’s frozen line to get more information about Tony on our website. Just head to Bettertv.com for the links, and we’ll be right back.