Grammy's Kitchen · Philly Cheesesteak · Cheesesteak Crescent Rolls
One of 36 philly cheesesteak recipes we measured
It ranks #4 of 36 for melt quality among the philly cheesesteak recipes we compared. 25 cooks on www.favfamilyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 6% |
| dairy | 33% | 0% |
| salt | 0% | 0% |
| aromatics | 22% | 26% |
| vegetables and beans | 18% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoon butter (or oil) |
| 150 g | 1 onion (sliced) |
| 120 g | 1 green bell pepper (sliced) |
| 454 g | 1 pound roast beef (sliced from the deli) |
| 227 g | 8 ounces cream cheese |
| 454 g | 2 (8 ounce) refrigerated crescent rolls |
| 4 slices Swiss cheese |
Method: 8 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe and they taste great. It was a messy process for me and there was definitely some oozing during the rolling and cookin. I think they needed a little more then the 13 minutes. While they do get a little soggy in the fridge, I found that if I ” — a cook, 5.0★
“These were great! Made a few modifications though. Made a pot roast for dinner and used the left overs for this. Gave it a beefier flavor. Also used provolone instead of Swiss cheese and only half the cream cheese.” — a cook, 5.0★