Today we ask the age old question. – Will it cheesesteak? – Let’s talk about that. (gentle music) – “Good Mythical Morning.” – We’re about to take the classic, gooey, mouthwatering cheesesteak to places it either will or will not go. And a portion of today’s episode is sponsored by Chime, but more on that later. Now, when you hear the word Philadelphia, what’s the first thing you think of? – Well, the 1993 film of the same name. But I know what you want me to say is the delicious, delectable, hot and selectable Philly cheesesteak sandwich. – Yeah. What I want you to say is: the delicious, delectable, hot and selectable Philly cheesesteak sandwich. – Okay. The delicious, delectable, hot and selectable Philly cheesesteak sandwich. – Yeah, true gift of this world! – A true gift to this world! But can that gift keep on giving when we push the boundaries of what’s possible within the cheesesteakaverse? It’s time for: Will it cheesesteak? So, to qualify as a cheesesteak, the dish must have some sort of bread, some sort of steak- – Yep. – And some sort of cheese or cheese like product. – Okay. Philly cheesesteaks are already pretty much a perfect creation. – Yeah. – But any cheese lover will consistently dare you to ask, “What if there was even more cheese?” – I ain’t arguing with that. – For example, what if you could apply the scientific theorem of a mozzarella stick, which is a scientific theorem, yes it is. – Mm hm, yeah. – To a cheesesteak? – Uh huh. – Well, we’re answering that call with this ginormous Philly cheesestick. (Rhett laughs) – Mythical Chef Josh, what did you do? – [Josh] Well, we took a giant brick of mozzarella cheese, we hollowed that out, we stuffed it with shaved rib eye steak, onions, and then processed yellow cheese spread. – Well, I mean, where does one acquire such a giant mozzarella stick to hollow out? – [Josh] Farm, we milked the cows ourselves. (Rhett laughs) – Oh my goodness. – Look at that cross section. (both laugh) I don’t even know how to do this, Josh. – [Josh] Yeah, there’s no wrong way to do it. Just let it make love to your mouth hole. – It’s so heavy. – Some of y’all out there, y’all lactose tolerance people, y’all getting some bubble gut just lookin’ at this. – Dink it. – Do I suck the hole? – Yeah. – [Josh] If you have to ask, you definitely do it. – And sink it. Right in the middle. (food crunches) Oh my goodness. And then a little bit of the side. – Oh boy. The way it stays together is so impressive. – I love the fact that the only bread involved is breading. – The only bread involved is breading. – This tastes so good. Don’t give me bread unless it’s just breading. – Mm! Listen, I haven’t made many requests about my end of life. – Yeah? – But I’m making one right now. – Okay. – I would like you- – To suffocate you to your end of life. – I would like you to kill me with one of these and then bury me with a whole one. – I mean, 20 feet in the air on the head, this thing is definitely going to do permanent damage. – Look, and then if you just want to go for just some steak in the hole- – Oh my gosh. (Link slurps) – Oh, the sound you’re making right now. – Mm. The hole is kind of small. – The hole could be bigger. – The hole could be bigger. – [Josh] Yeah, well, you know. – The only question is, mozzarella stick will it cheesesteak? – [Rhett And Link] Yes! – Before we determine if our next unique cheesesteak creation will or will not, this portion of today’s episode is sponsored by Chime, an award-winning financial app that keeps your money protected. – That’s right. Chime uses two factor authentication and they support fingerprints/touch ID and face ID on the app. In 2021 you can’t be more protected than that. – I beg to differ. I got two factors of protection right here. (lips smack) – Please put your factors away. – Fine, don’t be impressed. I’m a sweet peach. I know my worth. – Okay. And speaking of working hard with Chime’s optional savings account, your money will work harder for you. It’s like putting your savings on autopilot. – Mm hm. And say you don’t recognize the charge on your Chime debit card. Well, you can block your card in a single tap. You can also turn on notifications to receive instant transaction alerts and daily balance updates. – And eligible members can enroll in SpotMe, Chime’s fee free overdraft protection on up to $200 in debit card purchases and cash withdrawals. – What’s that, you want me to spot you? Yeah man, I got you. (lips smack) (Rhett sighs) – That’s not what I said. Check out the link in the description below to learn more about Chime. – And thanks again to Chime for sponsoring this portion of today’s episode. And now let’s see our next cheesecake. – How about our next cheesesteak? – See, I always want to say cheesecake, cheesesteak. – It’s a cheesesteak. We’ve done cheesecake. Okay. – Show me a cheesecake too. I won’t look away. – Well, speaking of cheesecakes, pancakes are a classic breakfast treat. But with it being so classic, when was the last time you saw ’em getting an upgrade? Well, that’s all about to change. We’re calling this the Philly pansteak. – Good golly Miss Mabel. Josh, what’d you do, bro? – [Josh] Well, we took a hoagie roll and then we battered that in pancake batter and griddled that off. We sauteed the rib eye with a whole lot of maple syrup, and then we’ve topped that with the cheese infused whipped cream and some bananas and berries for freshness. – Cheese infused whipped cream. Let me just get a little nibble of that. – I kinda need my own plate. – [Josh] Naw, hold it over your pants. Your pants’ll catch it. – I’m dripping. – Yeah, drip onto the pants. – Man. I mean, this is just, everything is so decadent, man. But you know what? – Dink it. – This is America! – And sink it. (Link slurps) – You’re going to choke yourself one day breathin’ in like that. – I’m like a sea creature, that’s how they eat. – [Josh] Like a lamprey. – Yeah, just kind of- – Kind of crazy. – It sucks it all into the right place. – [Josh] No jaws. – Mm, so you’ve got, I mean you eat steak and eggs, why not steak and pancakes? I mean, this could definitely be a thing for breakfast. – I know this is is a weird thing to say after that- – Or dinner. – That first round. But, could this be too much? (crew laughs) You know what I’m saying? Like- Sometimes I just begin to wonder- – I don’t think so. – If we’re just doing it too much. – Mm mm. – Like, I just wonder, like, if it really has become like a moral issue. You know what I’m saying? Like, you can do it if you want. – I thought we decided- – It’s a free country. – We we’re not going to bring morals into this. – [Josh] If you start asking questions like that- – Right. – I’m out of a job. (Rhett laughs) – Okay. You’re right. – I’m looking out for ya. – Pancake, will it cheesesteak? – [Rhett And Link] Yes! – Fusion foods, they’re constantly taking the world by storm. Cuisines from all over the world meeting in ways that ya never seen before. But have you ever seen two regional foods from the same city fused together? Well, let’s sushee if we can get this to work. Presenting the Philadelphia cheesesteak roll. Josh- – Oh, my goodness. – Tell us about it. – [Josh] Yeah, Link, you’re going to love this one, bud. We wrapped a whole hoagie roll in seaweed. – Oh. – There is a mountain of sliced raw salmon on there and then some avocado and cream cheese to round it out, ginger, wasabi and soy sauce for dippin’. – Everything you love, Neal! – Oh gosh. I like avocado. And I like a cream cheese. Here’s a little bit of history: The queen of sushi, Chef Madame Saito, moved to Philadelphia and invented the Philadelphia roll in 1984, helping popularize sushi in a nation unfamiliar with it. – It is a great way to introduce sushi to someone- I mean, I remember the first roll I had was a Philadelphia roll. ‘Cause there was like, “Listen, you put some cream cheese on it, this Southern boy, he’ll like it.” And it worked. So maybe this Southern boy right here, ’cause there’s such a big slab of cheese on there. Will that overcome the slabs of raw fish for ya? – What does this face communicate to you? – Hey, I’m from Philly. (Rhett and Josh laugh) Hey, I’m from Philly. I’m going to try something new. – Hey, I’m from Philly. – I can’t do that Philly- The Philly accent is such a specific- – That is not what I was communicating. – Thing that only people from that place talk that way and I can’t do that. So I just do sort of a bad New York accent and hope people aren’t educated. – Are you interested? Are you? – Yeah, kinda interested over here. – Over here? – No, no. They have a weird way of saying certain words. I can not allow it, how it works. I’m not doing it. – [Josh] Eat the hoagie. – Hoagie. – [Josh] Eat the hoagie. – The hoagie? – [Josh] The hoagie. – The hoagie. – [Josh] Yeah, it’s a good hoagie. – Hey, you should dip it in soy. Dip it in soy, boy. (crew chatters) I just called you a soy boy. Boy, basically just bit into a stick of cream cheese. (crew laughs) – That’s what I’m holding on to. – I didn’t know it was something I was going to enjoy so much. – [Josh] I didn’t know you had any cheese inhibitions after the first round. (Rhett laughs) – Yeah, no inhibitions. How do you wrap a bread in a seaweed? – [Josh] Oh, you just kind of finger paint it on almost. Wet your hands with water and dab it there. Where there’s a will, there’s a way. – Are you sending messages to somebody? (crew laughs) With the off hand? – Yeah. I’m like, “Please, get me out of here.” – I kinda like it. – Not that bad at all. Thank you for making me a soy boy, that helped. And really thinking about the avocado part. – “Thank you for making me a soy boy, that helped.” – It’s not bad, it really isn’t. – No, I mean- – You know, I feel like I’m in Philadelphia in 1984. Whoa, what is this new world I’ve been exposed to? Call me Soy Boy. – It’s exactly the same flavor profile as a Philly roll, but with bread and just more of everything. – I mean, people would definitely line up for this thing. I mean, look, if you’re into it, I think you’d really go for it. So, setting aside my concerns personally, publicly I think there’s potential here. You know, I’m a businessman. – Yeah, don’t make it personal, make it public. – Philadelphia roll, Will it cheesesteak? – [Rhett And Link] Yes. – I think it’s the sound of Santa Claus coming to town. Get your tinsel, get your eggnog! And get that gingerbread cheesesteak? Yes, presenting your next holiday staple, the gingysteak. – Okie dokie. – It kind of looks like something that might happen in a refrigerator after an earthquake. You know what I’m saying? It’s like you had the- – Is that how you made it? – [Josh] Yes, it is actually. We invoked the gods to shift tectonic plates to get this on the table. Thank you for asking. – He’s being facetious. – I’m just saying, it looks like the gingerbread men, or gingerbread people fell into the cheesesteak. – Whoo. – [Josh] That is what happened. You can see the panicked looks on their faces. – [Link] Yeah, I like that. – [Rhett] They do not look happy. – [Link] What is this, Josh? – [Josh] Well, we took a hoagie roll and then we coated that in gingerbread crumbs. Then we added some gingerbread crumbs to the meat, a little bit of extra ginger fall spice, some cream cheese frosting and then the panicked gingerbread people. – Let me get them to make love for the sandwich. That’s hot. – Okay. Oh, if you turn them like this, you know what that is? – That’s one way to go down the gullet. – Um, together. – [Josh] I like what Rhett’s doing there. – My two gingerbread people are enjoying one another right now. Have I told you my opinions on gingerbread? (crew laughs) I actively dislike gingerbread houses. – Oh yeah, there we go. – [Rhett] Nothing about them do I like. – On Friday, yes. – Yeah. Yeah. So I’m not expecting this to work for me. – It smells strong with the gingerbread. – It’s like the ginger in the meat… – I don’t know. (sandwich crunches) Very strange. Meaty, gingerbready, very sweet. Eh! – Oh ho, before you get all upset about it- – I’m not liking it. How are you going to like this? – Well, one of my philosophies in life is to have incredibly low expectations. That’s how I make it through, you know- – Don’t talk about your friends. – A day. I came into this with such low expectations, but something about this makes me think the only way I can enjoy gingerbread is if there’s meat involved. – Try to sell me on this, because it tastes bad. The tastes don’t go together. – It’s definitely not good, but it’s better than gingerbread by itself. So if the name of this episode was, Can you make gingerbread tolerable? Then I would say yes, but. – That’s a great idea. – [Rhett] Okay. – To really demote this episode. (Rhett laughs) – Okay. – No, this has to be something great. Man, this is the holidays. – It’s not. – People are getting together. They’re making the houses. and they’re making the men. And they’re not doing this! Ever! – And this shouldn’t be. Gingerbread, will it cheesesteak? – [Rhett And Link] No! – When you’re cooking cheesesteaks, you’re bound to generate a lot of oil and grease. – True. – Then normally you safely dispose of that used oil- – Right. – And grease by throwing it away. But what if you didn’t do that? – Oh. – What if you just put it back into the sandwich creating a renewable food resource, the Philly greasesteak. – Josh, what did you do? And why did you do it? (Rhett laughs) – [Josh] Well, Rhett, we did it because we care about the environment. – Okay. – [Josh] And this is our zero waste cheesesteak. We took the fatty trimmings from all the other rib eyes that were in your other cheesesteaks, we put that in there, we soaked the bun in duck fat. And then we’ve infused cheese spread with beef tallow, and then put a little bit of fresh pork lard on top of that. – I mean, if I just take this and- – Oh no, then you have to eat that! – [Josh] That’s how the chef recommends you eat it. – [Rhett] You have to eat it! Now you got to dip all that back in there. – Oh my gosh! (crew laughs) – [Rhett] I feel like this thing could start a fire! ♪ Shiny hands, shiny hands ♪ – Like, yeah, don’t get too close to a flame with this thing. ♪ Look at me with my shiny hands ♪ – Okay. I feel like you’ve desiccated, desecrated- – This thing is not desiccated, it’s the exact opposite. – You know what? You will be desiccating and defecating and it’s going to be- – After all that cheese we’ve been eating? I think we need some of this, you know? – You need this to slide the chute up? – Just lube it on outta here. – [Rhett] Chutes and ladders. – The only thing that really scared me was when you said, “duck fat.” It’s like, I don’t like it when people say that. – You don’t- Duck fat. Duck fat, duck fat. Okay, I’m going in. (Rhett munches) – It’s just the greasiest cheesesteak you’ve ever had. – [Josh] For the environment. – My mouth is immediately coated with a protective layer. Like, I feel like you could put any sort of poison you want into my mouth right now. As long as you took it right back out, I’d be fine. Like, nothing can penetrate this grease and get to my skin. – I think you could swallow poison encapsulated in this cheesesteak and it’d make its way all the way through. – Bring in the poison! – Yeah, let’s try that. Will we survive the poison? – [Rhett] Yeah. – I mean, cheesesteaks are greasy, and we’re leaning into it. – Yeah, we’re not just leaning into it, we fell into it. – I actually feel like, well, I squeezed out a lot of the grease. – We jumped right into it. Like, we saw a well that said, “Do not jump, do not approach, do not be within 10 feet.” And we dove head first into the well. – I like it. (Josh laughs) It’s just a cheesesteak to me, really. – You squeezed all the grease out. That’s why you like it. – I’m going to have to lap this up to give a thorough answer? – I feel like my heart rate is increasing. Like my body is preparing itself for being able to just like accommodate this. – [Josh] Naw, just gives you more energy to save the environment. – Right. – [Josh] Uh huh. – Or to rub my whole body with this later. – [Josh] It does both. – Okay. – You’re not liking it, that says a lot. – Yeah, it does. – So, I mean are you appetized? (Rhett laughs) – Yeah, after he squeezed it like that? – Grease, Will it cheesesteak? – [Rhett And Link] No! – Okay, but you know what, we had a few winners today. It wasn’t a clean sweep, and not even close to it, but I think Josh, you’ve changed the world today. You should be proud of yourself. – [Josh] For the environment, Rhett. – Makes me want to go back to Philly. – Thank you for subscribing and clicking that bell. – You know what time it is. – Hi, I am Trevor. – And I’m Dakota. – We met in Harnett County. – We live in Alabama. – And we just got married in Georgia. And now we’re honeymooning at Mount Rainier in Washington state. And it’s time to spin the Wheel of Mythicality. – All great things start in Harnett County. – Yes, not in Harnett County, but that’ll do. – Click the top link to watch us discuss your weirdest beefs in “Good Mythical More.” – And, to find out where the Wheel of Mythicality’s going to land. To get the Rhett and Link plushies, join 3rd Degree Quarterly or Annual by December 31st. Visit mythicalsociety.com for details.