"I Could Make That" Cheesesteak Crescent Ring with Sam Tsui

"I Could Make That" Cheesesteak Crescent Ring with Sam Tsui

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Is musician Sam Tsui up to the challenge of making Tastemade's popular cheesesteak crescent ring?

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- Hi there, my name is Sam Tsui. I'm a musician here in LA and over the years I have collaborated with a ton of amazing artists, toured around the world, and I just released my newest single called "Impatience". So, when I saw this recipe on Tastemade for a cheese steak crescent ring, I thought I could make that. I could make that. I could make that. I could make that. I'm a Philly kid. I grew up outside of Philadelphia so cheese steak runs in my veins. Let's get started. We're going to see how welL or poorly I butcher this ribeye. Wow, there's literally a bone in this ribeye. Yeah, real thin. So I assume we need as much meat as we can get out of this thing. Done. Okay, so we have our meet cut. We're going to use about half of this butter. We're just gonna toss it in the pan. Ooh, that's fun. Let's get our meat a-cookin'. So I'm gonna set this beef of to the side. You know what, I'm actually gonna try that cool onion cutting technique that I feel is on like videos of how like, the way you should be cutting your onion. Okay, so like that. We're just gonna do... I don't think I did it right. Brown and good and tasty. Alright, let's chop up this pepper. Alright, I got my peppers chopped up. I'm gonna throw them in here with my onion. It smells so good. I think I'm supposed to be seasoning with salt and pepper. And garlic powder, okay. I like a generous pour. You can never spice anything too much. A little pepper and a little salt. These are cookin' up. The remaining butter! Oh shoot! You can never say no to a little extra butter so I'm just gonna throw that in there. I'm gonna say we're good on this and we're gonna add our meat back in. I'm serious, if you were here in the studio right now, this smells like, heavenly. I'm salivating as I talk to you. I think I'm happy with this. I think we're gonna call that cooked. And we're gonna start the next phase. So I guess the first step of that would be figuring out how the hell you open these canisters. Press spoon against seam, What could that possibly mean? Oh like this seam? No. I'm just gonna dig in with my hands and trust. To open, pull entire wrapper here. That is what I'm doing Doughboy. I'm doing something horrifically wrong here. Alright, okay. Phew. So far that was the hardest part of the recipe. Guys, this is what is happening here. Okay, I have one triangle, kind of. We're gonna make that work. Actually, I think this is gonna be just fine. I say with confidence. Is there actually a trick to this? I mean, this is peeling off? Does this peel off first and then you can open it? So you can like roll it open. It's not half bad, right? And see, once you put the cheese over it, you can't even see the kind of like messy chaos below. I don't want to overstuff it but I also don't want to waste any of this. Now the rest of the provolone. Four little provolone things. We're gonna wrap this over like you're supposed to do. So we're gonna do this egg wash. Van Gogh painting a masterpiece here. Voila. Gorgeous. I think we top it with some Italian seasoning mix. I think that this is as ready as it's gonna be to be popped into that oven over there. And we'll see what comes out on the other side. Wow, would you look at this. I would say that this is not half bad. Garnish. Let's see if we kind of press it down in there. Alright, let's dig into this puppy. Oh yeah, oh yeah. That is actually so good. I need to... My name is Sam Tsui and I thought I could make a cheese steak crescent ring and you know what, not to toot my own horn, but I think I did.

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