what try it yourself this is incredible click the link in the description URL_TOKEN slash maddie mason to get NUMBER_TOKEN bucks off your first purchase for a limited time thanks again comment here wow that's incredible now back to our cheesy steaks you got peppers you got onions you got mushrooms you got pickled hot cherry bombers the thing that i want to do is i want everything to be inside of it and be the same size and texture i'm going to be able to kind of garnish it up with all of my fixings just take off all the stems of all your mushrooms and you just take the gills from the bottom and you peel well some of them they break a little bit all of a sudden you have a perfectly clean mushroom everybody get a little your little cast iron pan a little oil i'm gonna use the stem so i'm gonna quarter these and then just run my knife across and this is the kind of size that i want for all of my toppings with the mushrooms we're gonna cut each one in half and then just slice it and then dice it up okay when was the last time i was in philly i don't know probably like two years ago every time i go as soon as i get off the plane i go straight to pat's and before i get on the plane i go to pat's and i want the first and last thing in my mouth to be packed all right so we're just gonna hit it with some salt fresh cracked pat we're just gonna saute this with a little canola oil and when cooking mushrooms you want to kind of cook on high heat as you keep cooking the moisture evaporates and the oil is still left in the pan and then that's when we're gonna get them nice and crispy okay here we go we got crispy mushrooms not every single mushroom is crispy that's okay so you can just cut all the little shoulders off we're just gonna run our knife across so i got some orange got some yellow you know just slice it up just saute the peppers and these won't take as long for the mushrooms because they're not as dense once again there's some fresh cracked pepper some salt you don't really have to caramelize the peppers we're just going to cook them out a little bit so that's it we just have to soften them up a bit quick saute never hurt anybody those are gonna keep steaming and cooking and now we got some white sweet onion and we're just gonna dice this up and put this into our pan we don't even have to clean it out we got the peppers in there we're gonna just throw in the onions i did do two whole onions because i do want it to cook down a little bit i'm gonna add just salt to the onions okay i just don't want to add any pepper to it i got pepper and the mushrooms pepper on the peppers i'm gonna put pepper on the beef but the onions i'm just gonna leave alone okay see all that water all that moisture is coming out then all of a sudden that oil will be able to do its thing and we get rid of the moisture and then it fries up and all that onion water moisture is just going in the face and the eyes really PROFANITY_TOKEN me up it smells like grandpa's pillow kind
START_SPONSOR_TOKEN what try it yourself this is incredible click the link in the description URL_TOKEN slash maddie mason to get NUMBER_TOKEN bucks off your first purchase for a limited time thanks again comment here wow that's incredible now back to our cheesy steaks END_SPONSOR_TOKEN