The Eighty Six Cheesesteak
15 hours ago
1 min read
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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