Description
Chef Michael Vignola of The Eighty Six in NYC shares what it takes to make their $38 cheesesteak. Using slow-roasted Australian Wagyu, house-made Alpine cheese sauce, caramelized onions, and freshly baked bread, Vignola spends three days transforming a classic Philly cheesesteak into his luxurious homage.
00:00 Intro
00:47 Preparing the Wagyu
06:22 Making the Debris
09:30 Cheese and Onions
11:54 Building the Cheesesteak
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.