The all-American Philly Cheesesteak sandwich gets an Italian makeover! These Milanese Philly Cheesesteak is packed with flavor and will have your taste buds singing!
This is the sandwich that had my husband’s colleagues clamoring at his office door at lunchtime as its fragrance filled the whole clinic. Todd called me up to tell me, “everyone here is salivating over it!”
Every Philly Cheesesteak shop thinks they’ve got the best version. And I’m not going to attempt to compete with any of the iconic cheesesteak shops in Philly. What I’m doing is creating a fun Italian twist to this all-American classic. After all, if you’re going to add a twist to the Philly Cheesesteak it’s only fitting that it should be Italian, right? Philadelphia’s strong and proud Italian roots date back to the Colonial Era. And the Philly Cheesesteak’s inventor, Pat Olivieri, was also Italian-American.
And so we’re going to take this classic American dish and combine it with a classic Italian dish – Veal Milanese – to create this irresistibly delicious Milanese Philly Cheesesteak!
Note: You can use your choice of beef, veal, pork, chicken or turkey to make these cheesesteaks.
As the name suggests, Milanese is attributed to Milan, Italy where veal has been the traditional choice for these classic breaded and fried cutlets. Veal is much leaner and milder than beef; so lean that it almost melts in your mouth. Combine the delicate texture and flavor of veal with a delightfully crispy breaded coating and it’s no wonder Veal Milanese has been so popular that, through Italian immigrants, it made its way to South America where it’s still hugely popular today.
Incidentally, Veal Milanese and Wiener Schnitzel are virtually identical dishes (Wiener schnitzel cheesesteak, anyone?). In fact, the Italians and Austrians have been arguing for eons over who created it first. I won’t get involved in that one. I’ll just enjoy the dish :)
Milanese Philly Cheesesteak Recipe
Let’s get started!
Lightly salt and pepper each cutlet. Dredge the cutlets on all sides in flour, dip them in egg yolk and then coat them on all sides in panko breadcrumbs shaking off any excess.
Immediately fry the cutlets. Don’t let them sit in the coating or the end result won’t be as crispy.
Another key to achieving a great crispy result is to make sure the oil is hot enough – but not too hot. You don’t want the coating to burn before the meat is done. Conversely, if the oil isn’t hot enough the coating will be on the soggy side because more oil will penetrate the crust. Having the oil the right temperature will result in a drier, less oily, crispier crust and a meat interior that is tender and juicy. The oil should be around 330ºF.
Fry the cutlets on both sides until golden brown. Transfer them to a paper towel-lined plate and place them in a warm oven. Do not tent them with aluminum foil or the steam will cause the crust to become soggy.
Fry the onions until lightly browned then add the bell peppers and mushrooms. Fry until crisp-tender and season with the garlic powder, onion powder, salt and pepper.
Divide the vegetable mixture into serving portions.
Top each portion with cheese and let it melt.
Lightly toast the hoagie rolls and slather them down with mayonnaise and/or a good grainy mustard. Lay a cutlet on each hoagie roll and top with the vegetable/cheese mixture.
Buon Appetito! Enjoy!
Be sure to also check out our classic Philly Cheesesteak recipe!
For a truly classic and authentic Italian sandwich, check out our recipe for Porchetta!
Milanese Philly Cheesesteak
- 2 thin slices steak, veal, chicken, or turkey , pounded to 1/4 inch thickness and to fit length of your bread roll
- 1/3 cup all-purpose flour
- 1 large egg , lightly beaten
- 1/3 cup panko breadcrumbs
- 1 medium yellow onion , halved and thinly sliced
- 1/2 red bell pepper , stems and seeds discarded, thinly sliced
- 1/2 green bell pepper , stems and seeds discarded, thinly sliced
- 1/2 yellow bell pepper , stems and seeds discarded, thinly sliced
- 4 ounces button or cremini mushrooms , thinly sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 to 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices Provolone or Swiss cheese
- Grainy mustard
- 4 crusty hoagie rolls , lightly toasted
- Place the flour, beaten egg and breadcrumbs in their own separate shallow bowl. Lightly salt and pepper the veal cutlets. Dip the cutlets into the flour followed by the egg and the breadcrumbs, shaking off any excess. With each step make sure the cutlet is evenly coated. Do not press the breadcrumbs into the meat and do not refrigerate or the coating will become soggy. Fry immediately.
- Heat some oil in a small frying pan until about 330 degrees F (see Note). Once hot, add the cutlets and fry briefly on each side until lightly browned. Transfer to a plate and keep warm in the oven but do not tent with aluminum foil or the trapped steam will make the crust soggy.
- Fry the onions in the same oil (first discarding excess oil as necessary) until lightly browned, 6-8 minutes. Add the bell peppers, the mushrooms, the garlic powder, onion powder, salt and pepper and fry until the peppers are crisp-tender, 4-5 minutes.
- Divide the mixture in half in the pan and place the sliced cheese on top to melt.
- Spread each side of the hoagie rolls with some mayonnaise and mustard. Place the fried cutlets on each roll and top with the vegetables. Serve immediately.
Originally published on The Daring Gourmet October 16, 2016
Kellie @ The Suburban Soapbox says
I’m a Philly girl so I’m a little skeptical when it comes with tampering with our classic sandwich but THIS looks fantabulous!
Amanda| The Kitcheneer says
Whoa! Love the Italian twist to this classic sandwich!
Julie @ Texan New Yorker says
This is so cool, what a fantastic idea!! I love fusion food, and this combines two of my faves. Awesome!
I’ve never cooked with veal before, but this sandwich looks amazing! Philly Cheesesteak is the best!
carrie @ frugal foodie mama says
I just love this Italian twist on a classic American sandwich! Looks amazing. :)
Amanda | The Chunky Chef says
Whoa this is such a perfect upgrade from regular Philly cheesesteaks!!
Kelly @ Nosh and Nourish says
I’ve never bought veal before.. but this sandwich makes me want to!
Lauren Kelly Nutrition says
Whoa! This looks fantastic!!!
Alyssa | EverydayMaven says
I’m from Philly and also live in Seattle! This reminds me of an Italian Grinder sandwich.
Cathy @ Noble Pig says
Just wow…I want that in my face now! Delicious.
Erin @ Texanerin Baking says
Wow! This looks incredible. Never had a Philly cheesesteak like it!
Can’t go wrong with breaded cutlets of anything, and that sandwich looks amazing. Thanks for sharing!
[email protected] says
Now that looks absolutely delicious!!!
Citra Kale @Citra's Home Diary says
ow..wow..drooling over here. veal is difficult to find in here, can I use beef or turkey or chicken?
Dee Dee (My Midlife Kitchen) says
This looks incredible! And I love the video. Really sharp. May I ask–what kind of equipment are you using? DSLR video? iPhone video? Or a more professional set up? I love your editing on this, too. :o)
Kimberly @ The Daring Gourmet says
Thanks, Dee Dee! I use a Canon 70D mounted to a tripod with a horizontal arm to hold the camera in place looking down on the subject. (I use this Manfrotto) For editing I use Adobe Premiere Elements. I’ve been happy with it for the most part but am going to check out the full version soon to see if there’s anything vital that I’m missing :)