Trader Joe's Philly Cheesesteak Bao Buns

"Oh no they didn't." I'll be the first to admit that I had that thought - Trader Joe's is trying to innovate and mess with things that some would argue ought not to be messed with. I imagine it's what some Italians feel about us Americans messing with their classic pasta and pizza. The funny thing is a bunch of my Asian friends all thought stuffing a bao (a steamed, filled bun made of a light, fluffy, bread-like dough) with Philly cheesesteak filling was too sacrilegious because cheese has no business in a bao. And yes, traditional Asian food lacks cheese - we don't have enough cows, good cheese, and most of us are sensitive to lactose. But as David Chang explored in Ugly Delicious - what makes a bao different from ravioli? If you can put cheese in a ravioli, why can't you put cheese in a bao? I wouldn't go as far to say that a dumpling is a dumpling is a dumpling, but if they are technically all dumplings, why couldn't you stuff it with cheese? All this to say I see you, Trader Joe's, pushing boundaries and cultural norms for everybody. 

 

Regardless, I appreciate that TJ's is revisiting the bao, although it's a daring move to pick Philly cheesesteak as the fusion filling. Why? Uhh....the entire city of Philadelphia? 

The Philly Cheesesteak might be one of America's favorite foods, but man...I feel like messing with a Philly cheesesteak is like poking a beehive with a stick. Bee very very careful.  Every Philadephian has a shortlist of vetted, trustworthy cheesesteak places, and everyone who has spent time in Philly has a favorite cheesesteak place . And this might be an overgeneralization, but if you fit in any of those two categories, you know better than to order a Philly cheesesteak outside of Philly (South Jersey maybe doesn't count because it's basically Philly, right? :P).

(Also - why are we so quick to jump to marriage? Can't the bao and the cheesesteak date first and figure out whether or not this is a good idea and seek counsel from trusted friends and family who are looking out for their best interest(s)?)

In typical TJ's fashion, the nutrition facts aren't too bad actually, and the ingredient list though a bit long doesn't look terrible. Always be suspicious of lists that use like a size 8 font and run the entire length of the package.

I *do not* recommend microwaving these bad boys. Yes, it's faster but microwaving it is asking to ruin the fluffy texture of the bao. For that reason, baos are supposed to be steamed. But if you do microwave it, I would cover it with a damp towel to retain as much moisture as possible. As for me, I steamed it and put each bao on a square of parchment to keep it from sticking from the steamer basket.

1) Bao bun is a repetitive name. Like chai tea. Bao is a bun. It should be called just "bao." But for clarity's sake, fine.

2) The size is pretty surprising - it's actually decently sized. Smaller than a lot of Asian baos you might get from an Asian grocery store (I'm used to these massive ones) but not tiny at all.

3) The actual bun is quite soft and fluffy and not dense. No complaints here.

4) For me, I wouldn't expect the Philly cheesesteak to contain Asian flavors.We're in an age where people are tackling fusion with a bit more finesse, and they think more about how flavors and textures work together to create something entirely new. Cheesesteak and bao are two distinct things, each with its own unique characteristics. I don't think you can call it a "Philly cheesesteak" if you douse it with soy sauce or sesame oil. Then it's no longer a Philly cheesesteak but something else entirely.

5) That said, the filling does taste like a cheesesteak. Is it a Philly cheesesteak? Debatable. The meat and cheese taste okay together, but if you get a bite without the meat and cheese, it's kind of bland. There's not much onion or pepper, but it's fine - it's a cheesesteak, not a salad. The meat is flavored like a cheesesteak, reasonably peppery and savory, but I'm just not a fan of the American cheese in this application. Personally, I prefer whiz or provolone in a cheesesteak.

6) A disagrees, but I think the meat filling is a bit too stringy/flossy. They were probably going for the shaved texture that you find in an actual cheesesteak, but I'm not a fan of this texture. The trouble with achieving that texture is that if it's actually shaved, then it's hard to distribute the filling evenly throughout the bao, which is why in a lot of Asian baos the filling is other a mixture of ground meat or like a literal meatball.

7) A and I disagree on what actually belongs in a cheesesteak. He says that the peppers and onions, though sorta bland, belong as key ingredients. I say that American cheese was not the right cheese. That said, both A and I agreed that this was not as terrible as we expected. I still question whether or not cheese belongs in a bao, but the concept was actually executed well. The bao tastes like a bao, and the cheesesteak tastes like a cheesesteak. Not a great cheesesteak, but it's undeniably a cheesesteak.

8) $3.49 for a box of four. It's an interesting, reasonably thought-through pairing. Wouldn't say marriage though - peanut butter and jelly belong together for life. This cheesesteak has a little bit of soul searching and growing to do before saying yes to lifelong commitment. Just sayin.

TL;DR: Trader Joe's Philly Cheesesteak Bao Buns. A thoughtful execution of a non-conventional match. Willing to say yes to a second and third date, I guess. 7 out of 10. Mantou Joe repurchase? Probs not. But I'll consider it if they change the cheese.