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$10 Cheesesteak Vs. $120 Cheesesteak

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14:04   |   May 27, 2018

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$10 Cheesesteak Vs. $120 Cheesesteak
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  • - Worth It.
  • - Philadelphia.
  • - Cheesesteaks.
  • - [Steven] Today on Worth It we're gonna be trying
  • three awesome Philadelphia cheesesteaks
  • at three drastically different price points
  • to find out which one is the most worth it at its price.
  • ^- As you can see, we're joined here today by Quinta B.
  • - Hello!
  • I am here today because, fun fact, I am from Philadelphia.
  • - Quinta, who is that?
  • - That is William Penn,
  • founder of Pennsylvania
  • and initiator of brotherly love in Philadelphia.
  • - [Steven] Oh, that's right, the city of brotherly love.
  • - Let's do it!
  • - Cheesesteaks! - Worth It.
  • ^- How you doing today?
  • ^My name's Jo Clementi.
  • ^I'm the general manager of John's Roast Pork.
  • We're in South Philadelphia, Snyder Avenue.
  • I'll be making you both our traditional pork Italian
  • and our south philly cheesesteak.
  • John's family's been here since 1930.
  • It just started as a local truck stop.
  • It's a family style operation.
  • - I've never had a cheesesteak from here,
  • so I'm really excited.
  • I'm from West Philly,
  • so I've mainly gotten mine
  • from corner stores in West Philly.
  • - They're all very good, it's just depends on the time.
  • Sometimes at midnight you're heading out, you get done,
  • and you wanna get something to eat,
  • and I pass by the same spots and I get the same thing.
  • Your steak doesn't go on the grill until you order.
  • You tell me what your sandwich it, how you like it:
  • American, mild, or sharp provolone, and make it like that.
  • Takes a few extra minutes,
  • but people seem like they like it better that way.
  • - [Steven] Okay.
  • Oh my God, it's really steaming there.
  • Whoa! - It's beautiful.
  • - Whoa, cheers.
  • - Wow. - Ew!
  • (laughing)
  • - Welcome to Worth It.
  • (moaning)
  • - This is what we came for.
  • - This is one of those foods
  • that's a little bit more carnal, if you know what I mean.
  • You know, it's messy.
  • - It's kinda like the ice cream sundae of meats.
  • There's like a fudge sauce with the cheese,
  • there's different little things you could dress it up with.
  • It's in this kinda... - Different toppings.
  • - Banana shape. - Yup.
  • A cheesesteak is the mistake you make on purpose.
  • We know we're gonna feel bad after this.
  • Right now, isn't it bringing you so much joy?
  • - Is this representative of a cheesesteak in Philly?
  • - Yeah, 100%.
  • The cheese is perfect, the steak is cut very nicely,
  • the bread is good too.
  • It's not even an Amoroso roll,
  • which is what most Philly cheesesteaks are made on.
  • It just has to be good bread, good steak.
  • Made with love, if you will.
  • - We're gonna have a bite of this pork now,
  • just to see what it's all about.
  • - In South Philly, for Italian,
  • we grew up in the way that we always had pork,
  • our mother'd make 'em back and forth
  • because of the price and stuff like that.
  • Because growing up it was obviously
  • cheaper than filet mignon.
  • In South Philadelphia,
  • you can go on any corner and get some type of cheesesteak,
  • but to get a roast pork, there's only a few spots.
  • We're very luck to have both products
  • that it seems like everybody likes.
  • - Pork, roasted.
  • - I want, I want, I want.
  • Thank you.
  • - [Andrew] Oh, a little spicy with those peppers on there.
  • - And you guys weren't allowed
  • to see how this is seasoned, right?
  • - No, it's a little bit of a secret.
  • A little bit. - I like that.
  • I love a good secret.
  • - Delicious spiced pork, slowly roasted and juicy.
  • Steven, you have to eat two more cheesesteaks today.
  • You will regret that.
  • (mumbling)
  • - He looks like a dumpster.
  • How can you just eat...
  • - So, we got some canolis
  • at this well-renowned bakery called Isgro's.
  • Look at this, you know what one of my favorite things is?
  • - The packaging. - This string.
  • - [Quinta] It's classy and classic.
  • - Actually recommended by
  • ^your friend and mine, Kate Peterman.
  • ^- Isgro's.
  • ^- Yeah. - Yeah, it's so good.
  • - They taste like Christmas.
  • I said this is why Kate likes it.
  • ^- You see what it looks like? - Hey, Garrett!
  • Yes, yes, it is.
  • - [All] Yes, yes.
  • - But Adam is gonna eat it.
  • - For you.
  • (laughing)
  • ^- Hey, Kate, watch this.
  • ^- [Quinta] Adam!
  • Adam.
  • - Oh.
  • - Wow, I'm so sorry.
  • We gotta go.
  • ^Bye, Kate, I love you.
  • - Bye. - Bye.
  • - Thanks for the recommendation.
  • So, now we're on our way to our second cheesesteak stop.
  • This one is gonna be a little bit out of the ordinary.
  • There's no steak in this cheesesteak.
  • It may, technically, be acceptable for a vegetarian to eat.
  • - See, this is why I don't do stuff like this.
  • Y'all always have surprises.
  • ^- My name is Josh Noh.
  • ^I'm originally from Delaware,
  • ^I've lived in Philadelphia for 16 years,
  • and today I'm gonna prepare for you
  • the Philly mushroom cheesesteak.
  • Gin & Pop is a bar with high craft cocktails
  • and elevated bar food.
  • The motivation behind the menu,
  • it's basically fine dine cooking all day,
  • eating junk food at night.
  • A combination of two of what a like and taking bits
  • and pieces and executing it with fine dining technique.
  • - So, your cheesesteak has no steak.
  • What was the decision behind that?
  • - We're not just cooking for carnivores,
  • we're cooking for everybody.
  • A mushroom is the meat of a vegetarian, it's 80% water,
  • so you can draw the water out
  • and then put back in more flavor.
  • We start off slowly caramelizing fennel and shallot.
  • After that's got a nice color,
  • then you draw the sugars out of the onion, add the mushroom.
  • The mushrooms I select are usually
  • oyster, cremini, and shiitake, the triple combination.
  • Let that entirely cook down,
  • make a little fondue with taleggio, a little parmesan,
  • the roasted garlic, the residual heat from the mushrooms,
  • and it melts into this gooey mushroom mass.
  • Heat it up with slices of cheese on it,
  • throw it in the oven,
  • slide it on top of the baguette with a little bit
  • of arugula and pickled shallots.
  • - We're at a bar, so even though we're in Philly,
  • I got a Manhattan.
  • - [All] Cheers.
  • - (clears throat) Sorry.
  • - The drinks are good.
  • - [Both] The Philly cheesesteak.
  • - Quinta, I'm sorry.
  • Quinta didn't know that we were gonna be doing this today.
  • I mean, she knew that we were gonna
  • have a bunch of cheesesteaks,
  • but she didn't know that we'd be having a vegetarian one.
  • - You know, can't take the magic outta Disneyland.
  • It's just a land, so, this is just...
  • But we'll see. - Cheers.
  • - Cheers.
  • Mm!
  • - Are you kidding me? (laughing)
  • Quinta, eat your sandwich.
  • - Yo, that's...
  • I'm not missing the steak at all.
  • - So, you guys like it a lot?
  • - I'm not gonna lie, I love this.
  • It seems like he's composed this amazing
  • mushroom combination to mimic perfectly what you get
  • when you bite into an actual Philly cheesesteak.
  • - Quinta is not impressed
  • at all. - I'm not.
  • - It is tasty.
  • - It's tasty, it's very tasty.
  • - It's messy, but it's light.
  • I feel good. - It is light, it's good.
  • The bread's good, the truffle's amazing,
  • the mushrooms are done right.
  • - What about the cheese?
  • - The cheese is great.
  • - So, Quinta, I feel like I'm slowly getting you to admit
  • that this is a great cheesesteak sandwich.
  • - Listen, I would recommend this to any person
  • who is looking for a great vegetarian meal.
  • They're different, that's all I'm saying.
  • This is not a cheesesteak.
  • - This is like you had a fantastic cheesesteak sandwich,
  • but then you just omitted the steak
  • and doubled the mushrooms. - Yeah, true.
  • - I agree that nothing can quite replace the taste of steak.
  • - Thank you.
  • Thank you. - I mean,
  • look at a cow and look at a mushroom.
  • - I've seen 'em both, and I want to eat the cow.
  • (laughing)
  • - Gin & Pop.
  • All things considered, pretty good sandwich.
  • - Yeah.
  • - Yeah, it was great, yeah. - Steven.
  • (mumbling)
  • - I do love little vegetarian change-ups
  • every once in a while. - I notoriously despite them.
  • Hit us with a food fact, Steven!
  • - Philly cheesesteak fact!
  • ^In 2015, the inaugural Philadephia Cheesesteak Festival
  • ^kicked off with a 450 foot long Philly cheesesteak.
  • ^- [Andrew] Wow.
  • - That's a lot of cheesesteak.
  • - I always ask why. (laughing)
  • Why make a cheesesteak that long?
  • - Because... - What're you trying to prove?
  • - That's not trying to prove anything.
  • It's for the love of the game.
  • - Yeah, humans have always done that.
  • They're like, I love q thing,
  • I'm gonna make the biggest version of it.
  • - Exactly.
  • - The Egyptians loved triangles.
  • - That's how we got Texas.
  • (laughing)
  • - That's how we got Texas?
  • - Yeah, they loved states so much they were like,
  • we're gonna make a big version of it
  • and then Texas happened.
  • - We're on our way to a new place, a last place,
  • called Barclay Prime? - Barclay Prime.
  • - Steakhouse. - Yeah.
  • - Pretty excited they're gonna do a twist
  • on a Philly cheesesteak by adding lots of stuff on it
  • that'll cost a lot of money, so...
  • - The twist is it's gonna cost a lot of money.
  • - [Andrew] Is that a twist?
  • - Let's do it.
  • ^- My name's Mark Twersky, I'm the executive chef,
  • ^and today I'm gonna show you how to make $120 cheesesteak.
  • - Is this the Cadillac of cheesesteaks?
  • - I'd say better than the Cadillac.
  • It might be the Tesla or I don't know.
  • Barclay Prime, we've been around for 12 years.
  • We are a boutique luxury steakhouse.
  • Think of a classic steakhouse
  • with a little bit of modern flair to it.
  • At this point,
  • there's so many different cheesesteak places to go,
  • they're basically the same thing.
  • So, we've taken the concept and elevated it.
  • We want to offer the best quality
  • of every product we can find.
  • - This seems like it's gonna be
  • the Dinseyland of cheesesteaks.
  • - It is a little Epcot-y
  • because we're drawing our products from Japan,
  • from Upstate New York, from different places.
  • So, it is kind of like
  • a virtual Epcot center of a cheesesteak.
  • The three ingredients that really call for the price
  • are we're getting Japanese beef flown in weekly.
  • They do a wagyu beef.
  • It's a different breed of cow that is known for
  • the amount of fat that its body can hold.
  • And so, the fat translates into flavor.
  • - I'm hungry already.
  • - We get our bread across the street at Park Restaurant.
  • They're our sister restaurant.
  • The bread they make is some of the best
  • you can find in Philadelphia.
  • We add a little bit of truffle butter.
  • Somebody will start toasting the bread
  • right as the same time as my saute cook
  • is starting to cook all the steak.
  • A little bit of the truffle peelings
  • and some caramelized onions.
  • Just kinda let all that cook together.
  • We like a little bit of caramelization on the steak,
  • but we also like to have a little bit of that pinkness
  • like you'd see almost on a medium steak
  • just so that it's even more tender and juicy.
  • The guy toasting the bread is then making the cheese sauce.
  • He's gotta heat up a bechamel sauce,
  • whisk in some of that shredded Italian truffle cheese,
  • make a nice elasticity.
  • Next, we layer a little bit of some
  • truffled foie gras mousse.
  • Foie gras is liver from a duck,
  • and then just kinda envelope it with this cheese sauce,
  • slice it, bring it out to the dining room where hopefully
  • one or more people are going to love it.
  • - How many Philly cheesesteaks do you have to eat together
  • before you can be called part of the family,
  • part of the Philly fam, family?
  • - It doesn't work that way. - Okay.
  • (laughing)
  • - You have to be born here, Steven.
  • - Dang it! - Yeah.
  • - We get to select our knives for this delightful...
  • - Choose your weapon at Barclay Prime.
  • Knives from around the world.
  • - I'll let you guys go first.
  • - I know Andrew wants this one, I can tell.
  • - How did you know?
  • - Did I nail it? - Yeah!
  • - Yeah, it's just very Andrew.
  • It's the most simple, but elegant one.
  • This is the one I want.
  • ^- Jesus. - Yeah.
  • ^Alright, what kind of champagne is this?
  • ^- [Server] Veuve Clicquot, a classic.
  • ^- Decadence.
  • - I'm ready, are you guys ready to...
  • - Let's do it, I'm so pumped!
  • - Thank you, Quinta.
  • - Thank you for having me, guys.
  • - [Steven] Yeah, what a wonderful day.
  • - It's been a wild adventure.
  • - Cheers.
  • Mm, oh my God.
  • The cheese.
  • - Wow. - Cheese kicks it off.
  • - Yeah, that's a nice cheese.
  • - The cheese really coats your tongue, like all around.
  • Right now, it's just seeping into my taste buds,
  • - Wow, you're just tearing through that (laughs).
  • - I'm so hungry. - That good, huh?
  • - This is so good.
  • - I am surprised how light it is.
  • This is only slightly heavier
  • than a ham and cheese croissant.
  • The truffle is like it's a jacked up mushroom.
  • So, it's not just adding an expensive ingredient
  • to your cheesesteak sandwich,
  • it actually makes sense
  • within the contest of a cheesesteak sandwich.
  • - That is so true.
  • I get cheesesteaks all the time
  • and I have to dress them up with a bunch of things,
  • but this actually...
  • I don't need any ketchup, mustard, anything.
  • The truffle really makes up for the flavors
  • that I usually create myself.
  • I kinda wanna eat those peppers, but...
  • (all mumbling)
  • ^- Are they hot?
  • ^A little spice is nice.
  • - The truffle really does the job.
  • - Wow. - Oh, oh my God.
  • (laughing)
  • - Got that pepper juice squirting out at ya.
  • - So much juicier than I ever thought it would be.
  • - Philly really put their name on the cheesesteak
  • by just throwin' it in there, and I get it now.
  • You know, they're just different here.
  • - Have you had a cheesesteak somewhere else who...
  • and they call it a Philly cheesesteak?
  • - Yeah, yeah, I have.
  • - And now you know that that was trash.
  • (sighs)
  • There's one place in Los Angeles that actually compares,
  • and it's called Boo's, but the people are from Philly,
  • they have the rolls flown out, and they sell Tastycakes.
  • - What's a Tastycake? - What's a Tastycake?
  • (laughing) What?
  • - Is it just a tasty cake?
  • - Yes, but no, it's so much more.
  • - Sorry.
  • - It's a snack. - Okay, okay.
  • - Oh my God, uncultured swine.
  • (laughing)
  • - Alright, let's go get some Tastycakes then.
  • - Okay.
  • - [All] Mm!
  • - Right?
  • You can get this delectable snack at any corner store.
  • (laughing)
  • - Okay. - So, we did it.
  • We ate the cheesesteaks.
  • - First of all, thank you so much
  • for being an amazing guest on Worth It.
  • - Thank you guys for having me.
  • - We trusted the process of Worth It.
  • Which Philly cheesesteak was the most worth it at its price?
  • We'll start with Andrew today. - Nice.
  • - I think my Worth It winner has to go to Barclay Prime.
  • - [Both] No!
  • - But only if you eat it by yourself, no sharing.
  • - That's $120.
  • - A very fancy steakhouse like Barclay Prime,
  • I can think of no better way
  • to show up everybody in the restaurant
  • than to just slobber down a whole cheesesteak by myself
  • while they (nibbling) eat some asparagus and whatever
  • petite filets they got. - That is what they look like.
  • - My Worth It winner goes to Gin & Pop.
  • I downed that sandwich. - He downed it.
  • - In less than three minutes, it was gone.
  • It was good.
  • - It was just a really tasty sandwich to you.
  • - It's a tasty sandwich.
  • - My Worth It choice is the cheesesteak from Gin & Pop.
  • (gasps) But the fact that I can get cocktails here,
  • and I don't know if you know this about me,
  • but I'm a fancy girl, I like a good cocktail.
  • The experience overall was the most worth it for me.
  • - There has not been a greater plot twist since...
  • - Since what?
  • - The Sixth Sense, I don't know.
  • Adam, who's your Worth It winner?
  • Adam says Boo's Philly cheesesteak
  • in Los Angeles, California.
  • - [Quinta] Boo's is pretty freaking good.
  • I'm not gonna lie to you.
  • Boo's is the cheesesteak of the hood, but it's in LA.
  • It's crazy.
  • - Hey, check out our Instagram.
  • It's new, it's @buzzfeedworthit.
  • - See you guys there.
  • - [Andrew] Oh, yes!

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Description

Quinta B joins us in her hometown for Philly Cheesesteaks!

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Food lovers Steven Lim and Andrew, along with their cameraman Adam, embark on the ultimate food adventure in BuzzFeed’s hit series, Worth It, trying delicious foods at three price points: affordable, middle tier, and luxury. At the end of the episode, the gang decides which item is the most “worth it” at its given price.

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EXTERNAL CREDITS
Mark Twersky
www.barclayprime.com
+
Joshua Noh
https://www.ginandpop.com
+
Joseph Clementi
www.johnsroastpork.com