Grammy's Kitchen · Philly Cheesesteak · Philly Cheesesteak
One of 36 philly cheesesteak recipes we measured
4 cooks on littlesunnykitchen.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 10% | 6% |
| salt | 1% | 0% |
| aromatics | 33% | 26% |
| vegetables and beans | 77% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 1 pound (450g) ribeye steak (Note 1) |
| 4 hoagie rolls (Note 2) | |
| 28 g | 2 tablespoons butter (softened) |
| 18 g | 4 teaspoons canola oil (divided) |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 150 g | 1 medium yellow onion (thinly sliced) |
| 120 g | 1 green bell pepper (thinly sliced) |
| 227 g | 8 ounces mushrooms (sliced) |
| 8 slices provolone cheese (Note 3) |
Method: 6 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I lived in Philly for many years, and a "Steak" was my favorite meal. The real McCoy uses Cheez Whiz instead of provolone, contains only steak and Cheez Whiz unless ordered "Wit" which adds fried onion. You can also order it "Wit gravy" (Philly speak for ma” — a cook, 3.0★
“Excellent! I put my finished sandwich into the oven for 5/10 minutes at 350. I think 5 minutes is plenty unless you like a very crispy roll. Preheat the oven first.” — a cook, 5.0★