How the Best Cheesesteak in NYC is Made | Made to Order | Bon Appétit
Bon Appétit · Published on October 15, 2026
Loved this video? Share it!
Send it to someone who'll love it, or post it on your networks.
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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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.
See also
Over Easy vs. Over Medium vs. Over Hard Eggs
Bon Appétit · Recipes
Why Pineapple Buns Don't Contain Pineapple
Bon Appétit · Recipes
How Chefs Fillet Fish Without Wasting Any Meat
Bon Appétit · Recipes
Pro Chef Turns $30 Groceries into 3 Chicken Dinners | Price Cut | Bon Appétit
Bon Appétit · Recipes
NYC's Legendary Pork Buns Are as Soft as Clouds
Bon Appétit · Recipes
A Day at London's Most Exciting Pub | On The Line | Bon Appétit
Bon Appétit · Recipes