Grammy's Kitchen · Philly Cheesesteak · Philly Cheesesteaks
One of 36 philly cheesesteak recipes we measured
12 cooks on www.onceuponachef.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 | 6% | 6% |
| 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.
| 680 g | 1 1/2 pounds sirloin steak (or ribeye) |
| Salt | |
| Freshly ground black pepper | |
| 41 g | 3 tablespoons vegetable oil, (divided) |
| 150 g | 1 large yellow onion, (chopped) |
| 120 g | 1 bell pepper (any color), (chopped) |
| 15 g | 1 tablespoon apple cider vinegar |
| 84 g | 4 slices American cheese, (torn into 1-inch pieces) |
| 4 slices provolone cheese | |
| 4 hoagie/sub rolls |
Method: 6 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I was really wanting some new weeknight recipes and saw your Philly cheesesteak recipe. Wow, easy and delicious! I think adding that American cheese made all the difference. Cheesy and so comforting! My husband, who is also one of your biggest fans, says it's ” — a cook, 5.0★
“Fantastic!! Easiest, most authentic, best tasting Philly cheese steak sandwiches we have ever made. Jen has written the most understandable recipe I've ever used for this dish. Your friends will think you ordered from the best cheese steak restaurant around. T” — a cook, 5.0★