Ultimate Four-Cheese Philly Cheesesteak with Tallow Sesame Roll

Ingredients

• 180 ml Water (For the roll dough)
• 12 g Sugar (For the roll dough)
• 8 g Salt (For the roll dough, plus more for seasoning)
• 7 g Active dry yeast (For the roll dough)
• 300 g Bread flour (For the roll dough)
• 30 g Beef tallow (For the roll dough and cooking; additional tallow is needed for onions and fries)
• 1 Egg (Beaten for egg wash; apply twice)
• 20 g Sesame seeds (Use a generous coating)
• 30 g Provolone (Grated for the cheese mixture)
• 30 g Cheddar (Grated)
• 30 g Fontina (Grated)
• 30 g Comté (Grated)
• 60 ml Whole milk (For the emulsified cheese)
• 60 ml Heavy cream (For the emulsified cheese)
• 4 g Sodium citrate (For emulsifying the cheese sauce)
• 2 Egg yolks (For the aioli)
• 120 g Beef tallow (For the aioli and onions; use rendered tallow)
• 15 g Black garlic (For the aioli)
• 30 g Roasted bone marrow (For the aioli)
• 15 g Dijon mustard (For the aioli)
• 10 ml Cherry vinegar (For the aioli)
• 2 g Paprika (For the aioli)
• 1 g MSG (For the aioli)
• 500 g Yellow onions (Diced or julienned)
• 20 ml Balsamic vinegar (Added to the onions)
• 100 g Rump steak (Thinly sliced)
• 100 g Ribeye steak (Thinly sliced)
• 100 g Beef short rib (Boneless, thinly sliced)
• 100 g Flank steak (Thinly sliced; the transcript is unclear about one of the five cuts)
• 100 g Flat-iron steak (Thinly sliced)
• 40 g Gruyère (For the whipped cheese topping)
• 60 g Cream cheese (Garlic-and-herb flavored; whip in a siphon with the Gruyère and cream)
• 60 ml Heavy cream (For the whipped Gruyère topping)
• 5 g Garlic and herbs (For the cream-cheese topping)
• 100 g Tallow fries (Two very crisp fries or similarly thin tallow-fried potato pieces for the crunch topping)

Steps

1. 1

   Combine the water, sugar, salt, yeast, flour, and beef tallow in a mixing bowl. Mix until a cohesive dough forms, then knead until smooth and elastic.

2. 2

   Cover the dough and let it rise in a warm place until visibly puffy and approximately doubled in size, about 60–90 minutes.

3. 3

   Divide the risen dough and shape it into a hoagie roll. Brush it with egg wash, coat generously with sesame seeds, and brush with egg wash a second time if needed to secure the coating.

4. 4

   Set the shaped roll aside to proof until light and expanded, about 30–45 minutes.

5. 5

   Bake the roll at approximately 400°F / 200°C until deeply golden and its internal temperature reaches exactly 203°F / 95°C. It should be crisp outside and pillowy inside. Cool before assembling.

6. 6

   Grate the provolone, cheddar, Fontina, and Comté. Combine the grated cheeses with the milk, heavy cream, and sodium citrate in a saucepan.

7. 7

   Warm the cheese mixture gently over low heat, whisking continuously, until fully smooth, glossy, and emulsified. Do not let it boil.

8. 8

   Pour the hot cheese mixture onto a sheet pan and spread it into an even layer. Let it cool until firm, then cut it into squares.

9. 9

   Blend the egg yolks, beef tallow, black garlic, roasted bone marrow, Dijon mustard, cherry vinegar, paprika, and MSG until emulsified and smooth. Reserve the finished aioli.

10. 10

    Heat beef tallow in a wide skillet or flat-top. Add the diced or julienned onions and cook slowly, stirring periodically, until deeply softened, golden, gooey, and jammy.

11. 11

    Add the balsamic vinegar and salt to the onions. Continue cooking briefly until the vinegar is absorbed and the onions are glossy.

12. 12

    Thinly slice the rump, ribeye, short rib, flank, and flat-iron steaks. Season both sides with salt and any preferred pepper.

13. 13

    Heat a flat-top or heavy skillet until very hot. Sear the sliced beef in batches if necessary so it develops a pronounced char on both sides without steaming.

14. 14

    Arrange the seared beef together on the hot cooking surface. Place the prepared cheese squares over the meat and let them melt over the beef.

15. 15

    Split the cooled hoagie roll. Spread the jammy onions liberally over both cut sides of the bread.

16. 16

    Zigzag the black-garlic bone-marrow aioli across the onions and bread.

17. 17

    Load the melted-cheese-covered beef into the roll, using a generous amount to create the oversized cheesesteak described in the source.

18. 18

    Combine the Gruyère, heavy cream, and garlic-and-herb cream cheese. Whip until smooth, then transfer to a siphon and charge according to the siphon manufacturer's instructions. Pipe the mixture over the top of the sandwich.

19. 19

    Finish the sandwich with two very crisp tallow fries or thin crispy potato pieces placed on top for crunch. Serve immediately while the meats and cheeses are hot.

Notes

The transcript provides technique and ingredient names but no exact quantities, so quantities are practical estimates for one exceptionally large sandwich. It is unclear whether the fifth beef cut was flank steak, and the transcript contains a garbled phrase after listing the cuts. Use extreme caution when blending hot tallow or bone marrow, and follow the siphon manufacturer's charging and safety instructions.

Nutrition per serving

• main
• sandwich
• Philly cheesesteak
• beef
• high-protein
• cheesy
• homemade-bread
• tallow-cooked