Cheesesteak Cake
A savory-sweet fusion dish featuring layers of tender vanilla cake interspersed with classic Philly cheesesteak filling - thinly sliced ribeye, sautéed onions and peppers, all held together with melted provolone cheese.
Equipment
Ingredients
Cake
all-purpose flour (sifted)
300 g
granulated sugar
200 g
unsalted butter (softened)
120 g
whole milk (room temperature)
240 ml
large eggs
3 pcs
baking powder
10 g
vanilla extract
5 ml
Cheesesteak Filling
thinly sliced ribeye steak (thinly sliced)
500 g
onion (thinly sliced)
2 pcs
bell peppers (thinly sliced)
2 pcs
provolone cheese (sliced)
200 g
olive oil
30 ml
salt
5 g
black pepper
3 g
Instructions
Prepare cake batter
Cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk.
Bake cake layers
Divide batter between prepared pans and bake until golden and springy.
Cook the steak filling
Sauté onions and peppers, then cook thinly sliced ribeye until just done.
Assemble cake layers
Layer cake with cheesesteak filling and provolone between each layer.
Final bake to melt cheese
Brief bake to melt cheese throughout the layers.
Original recipe
Storage
Wrap tightly in foil before reheating to prevent drying out
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.