Grammy's Kitchen · Philly Cheesesteak · Philly Cheesesteaks
One of 36 philly cheesesteak recipes we measured
It ranks #5 of 36 for juiciness among the philly cheesesteak recipes we compared. 38 cooks on www.browneyedbaker.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 6% |
| salt | 0% | 0% |
| aromatics | 22% | 26% |
| vegetables and beans | 9% | 26% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 hoagie or sub rolls (sliced in half lengthwise) | |
| 57 g | 4 tablespoons salted butter (divided) |
| 60 g | 1/2 green bell pepper (thinly sliced) |
| 150 g | 1 white onion (peeled, halved and thinly sliced) |
| 680 g | 1 1/2 pounds ribeye steaks (thinly sliced, then roughly chopped) |
| Salt & pepper | |
| 12 slices provolone cheese |
Method: 4 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are AMAZING and so easy to make. Adjustments I made: I didn't want to spend the $ on ribeye so I got what my butcher called a baja steak. It was $10.99 lb vs. $16.99 lb. It had nice marbling and was very tender. I only used 12 oz of meat and it was mor” — a cook, 5.0★
“Grew up in Philadelphia and this is soooo wrong. Onions if you want them, never green peppers maybe hot peppers after it's served. American or cheese wiz if you want it. Never provolone cheese. That's a pizza steak. If you order a steak in Philadelphia, that's” — a cook, 1.0★