Grammy's Kitchen · Philly Cheesesteak · Philly Cheesesteak
One of 36 philly cheesesteak recipes we measured
from www.jocooks.com
It ranks #34 of 36 for structural integrity among the philly cheesesteak recipes we compared. 14 cooks on www.jocooks.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 19% | 6% |
| salt | 0% | 0% |
| aromatics | 34% | 26% |
| vegetables and beans | 26% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoon butter (unsalted, melted) |
| 3 g | 1 clove garlic (minced) |
| 4 Hoagie rolls (sliced almost through ) | |
| 27 g | 2 tablespoon olive oil (divided) |
| 454 g | 1 pound rib eye steak (one big 1 or 2 8 oz steaks, cut into thin strips) |
| 2 g | 1/4 teaspoon salt (or to taste) |
| 1 g | 1/2 teaspoon black pepper (or to taste) |
| 120 g | 1 medium bell pepper (sliced) |
| 150 g | 1 large onions (sliced) |
| 8 slices provolone cheese |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious! Added some Pappy's to the veggies and beef while sauteing, and added mushrooms too! We love Havarti cheese -- used this instead of Provolone. So good and so easy!” — a cook, 5.0★
“We had these for dinner and my hubby said they were excellent! They’re easy to make and even easier to eat. As usual, only the best from Jo! Thank you” — a cook, 5.0★