Milanese Philly Cheesesteak
Veal Milanese Philly Cheesesteak

Milanese Philly Cheesesteak

Get the famous taste of Philadelphia at home with a fun spin on the classic Philly cheesesteak sandwich. Rich, juicy thin-sliced veal is paired with mushrooms, peppers, and velvety cheese on a traditional soft hoagie roll. Now you can stay home and create the taste of Philly in your own kitchen.
This recipe calls for thin veal, such as veal scallopini, but you can also use veal cutlets and pound to your desired thickness. They may already be thin enough when you buy them! This homemade Philly Cheesesteak recipe with a twist will be your new go-to sandwich. This is another great recipe developed by Kimberly Killebrew at The Daring Gourmet.
Check out some of our other sandwich recipes, like this Nashville Hot Veal Sandwich.

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes



  • 2 thin slices veal (1/4 inch thick, often called “veal for scaloppini”) to fit the size of the hoagie roll, or use more if they’re small
  • 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
  • mayonnaise
  • grainy mustard (optional)
  • 4 crusty hoagie rolls, lightly toasted


  1. 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.

  2. Heat some oil in a small frying pan until about 330 °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.

  3. 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.

  4. Divide the mixture in half in the pan and place the sliced cheese on top to melt.

  5. 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.

Chef’s Tip: *An important key to achieving a crispy crust 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.

Recipe Video

Nutritional Information Per Serving




Saturated Fat






26.1% DV
Vitamin A

148.9% DV
Vitamin C

73.7% DV

38.6% DV