Making Philly Cheesesteak Egg Rolls For The Big Game | What's For Lunch Presented By Pepsi - video Dailymotion

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Donny Enriquez | What's For Lunch

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00:00Yo spider what's for lunch today? We're making Philly cheesesteak egg rolls. Oh perfect for the Super Bowl

00:07Let's go

00:15Guys welcome back to what's for lunch spider

00:18Welcome to the kitchen. Thanks Don pump to be here. Look at this

00:20I didn't even know you're gonna blend in with the the apron there, but yeah, you look great

00:24So Super Bowl who you got this is before the the conference championship, but still yeah

00:29I'm going with the Buffalo Bills, you know, I spent a lot of time in Western, New York

00:33My first year of college was spent there. Shout out st. Bonaventure. I really grew to like the Bills during that time

00:38I refused to root for the Giants and Jets and the you know, greater, New York City area team. So I went with the Bills

00:44Okay, I like that. I'm gonna ride with you on the bill. Let's go

00:47You know who else is riding with us on the bills Frank the tank

00:50So I'm trying to get him on another team so we don't get the Frank curse. Okay, we might need to switch it up

00:56Yep. Anyway, we're gonna do a Philly cheesesteak egg roll

00:59I'm assuming in Philadelphia is gonna be the commanders and they'll be in the Super Bowl

01:02So this is I guess an homage to to them, but I'm really not pulling for them again. They

01:08They've had they've had their win. They won in 2018 2019 doesn't matter anymore. Okay, so Philly cheesesteak egg rolls

01:14We're gonna make a cheese whiz we're going classic. I have some evaporated milk

01:18We're gonna cheat make a quick whiz evaporated milk cheddar cheese

01:21Of course little cream cheese, then we'll be an onion and I have to get my ribeye steak which is in the freezer

01:26So I'll be right back and you're gonna go why is it in the freezer? I'll tell you in a second spider

01:30I think I know why chat

01:32I think it's in the freezer because if you freeze a steak

01:35It's a little bit easier to cut than a room-temperature piece of meat, but we'll defer to chef Donnie when he gets back

01:40Hopefully I'm right. I heard you answer correctly ding ding ding ding ding ding ding. Oh

01:45That's gonna go on here. Okay, what I'm gonna have you do you want to dice up an onion?

01:49Yes, chef. Am I gonna start crying? I don't think you're gonna start crying. You know, why don't you slice the steak?

01:54I'll cut the onion. How about we do that?

01:56Okay, you sure you trust me with that?

01:58Yeah, I think so. Okay, if you're doing it wrong, I'll stop you. How about that?

02:02Should I use the cleaver or which tool would you recommend? You know what you pick you want to go crazy?

02:06Oh, yeah, that's the cleaver, but try to get a pretty thing. So we're going like we're trying to shave it

02:14Yeah, so like that. Okay, and it could be it could be even a little more frozen

02:18But yes, try to go thinner thinner the better you don't have to go super fast, but just go super thin. How about that?

02:29No, there's no such thing that's fine I'll dice this onion up

02:35What's your favorite Super Bowl snack what's your go-to that's a good question, honestly

02:41Probably like Buffalo chicken dip for a football game. I feel like you can't go wrong with that when you go Philly cheesesteak

02:46What's your you go with onions? Do you go with I go with onions without whiz?

02:51Okay, and I'm pretty particular about my cheeses. Uh-huh. This is probably a bad take which you'll disagree with

02:57I don't like anything too pungent or stinky. I

03:01Personally kind of an anti sharp cheese to be honest. So you're like you like American cheese. You like a mild

03:06I think I think the provolone mild provolone is the best on a Philly cheesesteak. I don't like whiz and

03:13It's just a little too sloppy for me. Okay

03:16I like a little bit more clean sandwich exactly what we're making today spiders not a fan of but

03:22We'll overcome that. No, I I see where you're coming from whiz is sloppy

03:27But feel like if I'm getting a cheesesteak, I mean, they're all in or all so I feel that I like the width

03:32I go with onions with whiz and when we're in Chicago, I throw a little some hot pepper some spicy

03:38Giardiniera, I've become addicted. I saw you before put that on your hot dog for lunch today. It's good, man

03:44How about this? Should I discard this piece? Yeah, you could if it's all this if it's just pure fat

03:48We can probably get rid of it. Okay, onions are cooking steaks looking good

03:54We're gonna do like a quick

03:56Quick caramelization on these spider not gonna we're not gonna let them go for an hour and get really deep

04:00But we're gonna go a little higher heat and just kind of get a little bit of color on these

04:05Okay, perfect. I'm gonna have you grate this cheese next great

04:09Great get it. Haha. I got you. Hey, you're on fire today. Great, man

04:14And then to the steak, we're gonna go just a little garlic powder onion powder

04:21And some salt

04:24Cheese sauce we have that can of evaporated milk

04:28Goes in there. Let's go on medium-high heat and spiders got all our cheese

04:32You know what? I'm gonna do just cuz I have it. So why not?

04:36Throw on I have a few slices of American cheese. We have some cheddar cheese there. I'm just gonna make this extra cheesy

04:41All right. Let's see the fruits of our labor ready for the reveal. Let's see it

04:45Whoa, look at that. Perfect. So

04:47Go right in there with that. Yep, perfect

04:53Salt bae speaking of salt bae and a little salt goes in there

04:58Perfect who's your favorite? Um

05:01Celebrity chef don't some Worcestershire Oh favorite celebrity chef. I mean Jamie Oliver's like what got me into cooking

05:08So he's my og favorite British guy

05:11You know, then I watched a lot of Bobby Flay when I was a kid brunch of Bobby was always on for me in the

05:15Mornings, who do I like Francis Maulman Argentinian chef really familiar will dude does everything outdoors over big open fire and pits

05:24All right, we can start cooking that steak. Let's get this going this cheese sauce

05:28We're gonna thicken it up now you can make a roux you can make a slurry

05:32We're gonna make a slurry and you can just reduce it

05:34So we're gonna reduce a little bit everything's gonna melt together and then we're gonna add a slurry

05:38Which is just equal parts cornstarch and cold water and that's gonna thicken it right up

05:42It's your thickening agent and a roux would be with flour

05:44Correct flour and butter usually when you're making a roux based sauce you start with the roux and you build on top of it

05:50If you're making a slurry make the sauce first and then add this at the end

05:54So, why did you opt for a slurry as opposed to a roux for this particular dish just because the

06:00Consistency you get with this and I wanted to keep the flour

06:02That's gonna be a much thicker sauce. It's gonna be more smoother. Got all the thickened with that

06:07Let's get you want to hand me that small dish a little bit of water in that

06:11So that's just cornstarch and water, correct exactly. Okay. Let's cook our steak. What do you say? Let's do it

06:19It's all good mix

06:22Get your pan nice and hot. We're on high heat here. All right steak and go in. Oh, yeah. Listen to that sizzle

06:31This is really coming together to look at this. Oh my oh, yeah

06:34Oh, yeah, listen to that sizzle. Oh

06:37This is really coming together to look at this, oh my god, how's it looking it's thickening up for sure

06:45Perfect that's starting to thicken up. You don't want to you on this to boil it on to get too hot

06:49Just on just hot enough to melt the cheese and then we'll go on with their that cornstarch

06:55I don't know start that

06:58Okay, see right away how thick it got yep you're right away look at that beautiful thing of beauty that's done

07:07And the steak because it's so thinly sliced it's gonna cook very quickly

07:12Only did you muster it?

07:14Yes, a little color on it and we're using a ribeye. So it's a great quality

07:19How about is there a white whale you have for this show if you could cook with anyone?

07:23Yeah, I mean, this is probably no one's gonna mean no, I don't know. Okay. Well, I'll give you my two white whales. Okay

07:31I'll say like someone in the food space

07:34Guy Fieri

07:35But my biggest white whale and someone that it could be possible to get when he's here. Next is Billy string

07:42Oh, yeah, Billy Billy strings is my Billy if you're watching

07:46Come join chef Donnie. Come through Billy. We'd love to have you. Okay, so I just threw the onions in there with the beef now

07:53To finish this off

07:55This is optional, but I had this on here. That's some cream cheese. You might as well use it

07:59We're gonna just toss a little bit of cream cheese in here and this will be our filling in here into that into that directly

08:05Yeah, so just like that much, you know, it's cuz it's a Super Bowl. We're going a little crazy here spider

08:12For our egg rolls. So you want to get the egg roll sheet right behind me?

08:19We have some vegetable oil here heating up to about 350 375

08:24Fry these egg rolls in there. You can also use air fryer

08:27Set it to about 375 350. It'll work just the same

08:31Smells good chef smells great. So now

08:36Take our filling

08:38We'll start at the back side

08:41You ever done an egg roll before? Oh, you know, I did a wontons with them wonton Don, of course, but

08:48Same idea. You're just gonna dab a finger anything. Yep finger

08:52So I'm folding the sides up and then over

08:56Just like that see that

09:00Okay, I've honestly never done a girl so never done it I'm assuming this is how you do I have made

09:06But I don't think I've actually made egg rolls. I you could tell me that you've made everything and I would believe I know

09:11That's the problem. It's a lot of things. I haven't made

09:14Still learning that looks good to me, though. Oh

09:18chef

09:20Oh

09:31Man spy what happened there? What do you mean?

09:34I've never made egg rolls either. So I would consider that a pretty good first egg roll. We do have a slight slight terror

09:41That's all right. Come on

09:46That's pretty good right there

09:50I followed your techniques chef the best one. It's proof. If you guys are watching at home just copy his whole flow

09:57Movement by movement. All right oils ready to go. Oh, you just set these in there

10:03Let them fry up

10:08And if you don't have a fryer if you want to air fry these like I said earlier totally fine air fry these player

10:12This one it might be like four or five. No wonder it looks so good. Yeah, I think he's five sheets of egg roll

10:17That's we're gonna do that one last

10:20That was a double wrap, yeah

10:25Now what kind of oil is this frying in that is we got a vegetable oil

10:29Vegetable oil and it does it matter which one you use. Is there any use a high smoke point oil? So vegetable oil

10:36Grape seed oil avocado oil anything with a higher smoke point

10:41You could do this in olive oil, but all of oil once you get above 350, you know

10:45They say you get carcinogens that come off of it if you reuse it

10:49There's a lot of different information out there. So I don't know for frying. I like to stick to a vegetable oil

10:56Good color on these a Spidey those look great chef

11:01Look at that. That's what you want to see beautiful

11:07Would you look at that those look incredible chef I can't believe I was participant in making this you can do a sound check

11:14No

11:17Music to my ears

11:21Beautiful this is really what it's all about the cheese sauce

11:27The whiz and now we can just place these in here we're all set to go

11:36Look at that you got the onions yellow that cheese inside beautiful

11:45That's a nice-looking plate there spider we did it chef we did it. All right spider. There you go

11:51We have our Philly cheesesteak egg rolls last thing to do. We just got a

11:56You gotta get in there. You gotta give it a good dunk

12:02Cheers

12:11Wow

12:14That's good, it's really good Wow

12:17Spider these are delicious, but this food deserves a little Pepsi. Let's do it

12:21If I do say so myself, I got my personal favorite the Pepsi zero sugar here perfect for your game a snack

12:29Cheers

12:30Cheers to that

12:34What a combo what a combo guys that's gonna do it for this episode

12:38We'll see you back here tomorrow for another Super Bowl recipe. See you then. Peace

12:44You

Making Philly Cheesesteak Egg Rolls For The Big Game | What's For Lunch Presented By Pepsi

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