Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Guys, welcome to Tasty Tailgates.
00:09On this series, we're going to be cooking all your needs for football season.
00:12Football is back, so why not get started by making food for your parties, for your tailgates,
00:17to have friends over, eat alone, doesn't matter.
00:19Here at Tasty Tailgates, we'll take care of it.
00:21Today, we're starting with Philadelphia.
00:22Let's get cooking.
00:28All right, guys.
00:29Philadelphia.
00:30We have to make a cheesesteak.
00:31I mean, it's the obvious winner for Philadelphia, so without further ado, we'll get started.
00:34Cheesesteak, super easy to do.
00:35We're doing very basic.
00:36We have an onion.
00:37We have cheese.
00:38Now, you can use provolone or you can make cheese whiz.
00:39I have some provolone on me, so that's what I'm going to use today.
00:41We have some good bread, and I'm using a ribeye steak here.
00:45Now, a little pro tip.
00:46We're going to shave this really thin, so it helps if you put this in the freezer like
00:49a half an hour before we start cooking.
00:51We want it hard, but not rock solid, but enough that we can shave through it.
00:55I didn't take my own advice on this one.
00:56I just went to the store, so this is a little too soft, but still, with a sharp knife, you
01:00can shave it thin, but if you put it in the freezer, you're going to have no problem getting
01:03nice thin pieces.
01:04So, we're going to start by just shaving that ribeye, and this is so easy to do, and you
01:07can make a big batch of this and have it all pre-made, make little sliders, feed a lot
01:12of people this way.
01:13Relatively easy.
01:14You don't really have to worry about too many techniques when you're making a cheesesteak.
01:18Okay, steak is nice and sliced up.
01:20Next, we're going to chop up an onion.
01:21I'm using a nice yellow onion right here.
01:23We're going to go thin slices.
01:25Just about half an onion is probably all you'll need.
01:30Perfect.
01:30All right, that's all the prep.
01:31Now, all we've got to do is cook.
01:32We're going to get a pan on high heat, put a little oil.
01:35All right, once we have our pan here on medium-high heat, I'm going with all that shaved steak.
01:39It's going to cook fast, so cut it nice and thin.
01:43We'll hit this with salt and pepper, of course.
01:46While that's going, we'll toast up our bread.
01:49All that sliced onion can go right on top of that steak, and we'll get this all tossed.
01:53Beautiful.
01:54Look at that color we're getting on that steak.
01:55Look at that nice, gnarly caramelization.
01:57That's what you're looking for right there.
01:58And look at that.
01:59Not even five minutes.
02:00We're basically done.
02:01The bread's going to toast.
02:02This will finish cooking, and that's it.
02:03That's all she wrote.
02:04Look at that great color.
02:05I'm going to hit this with just a little bit of Worcestershire sauce.
02:09Bang.
02:10And then we're going to finish this right in the pan.
02:12Just layer it with cheese, and that's it.
02:14That's all she wrote.
02:15That's how easy this one is.
02:16Our bread is toasted now.
02:18Just finish a quick melt on that.
02:20All right, and look at this.
02:21Take a look at this.
02:24I mean, come on.
02:25That's it.
02:26Ten minutes.
02:27We're done.
02:28Take our spatula.
02:31Look at this, guys.
02:32Get that bread.
02:34This is loaded up.
02:36I mean, come on.
02:39That's what I'm talking about.
02:40All right, guys.
02:41Now, to finish this off, I'm going to have our resident Philly guy, Max,
02:44come in and give us a shot.
02:45He's the king of Philadelphia.
02:46He's going to tell me if I did a good job or not.
02:48Here comes Max.
02:51Donnie, what do we got?
02:52There he is.
02:53There he is.
02:54I got a cheesesteak for you, Max.
02:56Let's see.
02:57How does that look?
02:58No peppers.
02:59Onions for sure.
03:00Looks like a nice provolone wit.
03:01Mm-hmm.
03:02And you know what, Max?
03:03We got to remember here, every crave for the bite.
03:05Of course.
03:06Tastes better with Pepsi, guys.
03:07Grab yourself a Pepsi Zero Sugar and enjoy your food this weekend.
03:10Here you go, Max.
03:11All right.
03:12Dig in there.
03:15Ooh.
03:17Oh, big bite.
03:18It's a big bite.
03:19It's a big bite.
03:23What do you think?
03:24That was delicious.
03:25Pepsi helped me wash it down.
03:27Really good stuff.
03:28Thanks, Max.
03:29Guys, that's going to do it for this episode of Tasty Tailgates.
03:31Next week, let me know in the comments a city, a dish, anything you want,
03:34a team, a specialized dish.
03:35Let me know in the comments.
03:36I'll make it for next week.
03:37That's Tasty Tailgates.
03:38We'll see you next time.
03:39Peace.
03:40It was hot as fuck.
03:41I know.
03:42I'm sorry.
03:43You're good.