These Philly Cheesesteak Crepes wrap tender steak, sautéed peppers and onions, and melty cheese sauce in delicate French crepes. This fusion dish is a fun, indulgent project perfect for brunch or dinner. Your first bite of these Philly Cheesesteak Crepes will prove why this combo is pure magic.
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Why You’ll Love This Philly Cheesesteak Crepes
- Unforgettable fusion: Delicate crepes meet robust, savory cheesesteak filling.
- Manageable to make: Simple components can be prepped ahead for easy assembly.
- Perfect for any meal: Ideal for brunch, dinner, or sliced as party appetizers.
- Endlessly customizable: Swap cheeses or add heat to match your cravings.
Ingredients & Tools
For the Crepes:
- 125 g all-purpose flour
- 2 large eggs
- 250 ml whole milk
- 60 ml water
- 2 tbsp melted unsalted butter, plus extra for the pan
- 1/4 tsp salt
For the Filling:
- 450 g ribeye steak (very thinly sliced)
- 1 large yellow onion (sliced)
- 1 green bell pepper (sliced)
- 1 red bell pepper (sliced)
- 2 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
For the Cheese Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 240 ml whole milk
- 120 g provolone cheese (shredded)
- 1/4 tsp garlic powder
- Pinch of nutmeg (optional)
Tools: A good 8 or 9-inch non-stick skillet or crepe pan, a whisk, a flexible spatula, and a second skillet for the filling.
Notes: The quality of the ribeye really matters here—its marbling creates an incredibly juicy, flavorful filling. And using real, freshly shredded provolone for the sauce (instead of pre-shredded, which has anti-caking agents) guarantees a silky-smooth, lump-free result.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 32 g |
| Fat: | 35 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Freeze your steak for easier slicing. Pop the ribeye in the freezer for about 20-30 minutes before you need to slice it. This firms it up dramatically, allowing you to get those paper-thin slices that are essential for an authentic texture.
- Let your crepe batter rest. I know it’s tempting to cook immediately, but letting the batter sit for at least 30 minutes (or even overnight in the fridge) allows the flour to fully hydrate and the gluten to relax, resulting in much more tender and pliable crepes.
- Embrace the non-stick skillet. This is not the time to prove your cast-iron seasoning skills. A good quality non-stick pan is your best friend for effortlessly flipping and releasing these delicate crepes.
- Get your “mise en place” ready. Since the final assembly goes quickly, have your cooked crepes, warm filling, and cheese sauce all within arm’s reach. A little organization makes the process feel like a fun cooking show rather than a frantic scramble.
How to Make Philly Cheesesteak Crepes
Step 1: Make the Crepe Batter. In a medium bowl, whisk together the flour and salt. In a separate jug or bowl, whisk the eggs, milk, water, and melted butter until combined. Create a well in the center of the dry ingredients and gradually pour in the wet ingredients, whisking constantly until you have a smooth, thin batter with the consistency of heavy cream. A few small lumps are okay—they’ll dissolve. Cover the bowl and let it rest at room temperature for at least 30 minutes.
Step 2: Cook the Crepes. Heat your non-stick skillet over medium heat. Add a tiny dot of butter and swirl to coat. Pour about 1/4 cup of batter into the center of the pan, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. Use your flexible spatula to gently lift the edge, then flip. Cook for another 30-45 seconds on the second side. Stack the cooked crepes on a plate—they won’t stick together, I promise!
Step 3: Prepare the Filling. While the batter rests, heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes until they are softened and have some nice caramelized spots. Push the vegetables to the side of the pan. Add the thinly sliced ribeye to the empty space, spreading it out in a single layer. Let it sear for a minute without touching to get a good color, then stir it all together with the vegetables. Cook for another 2-3 minutes until the beef is just cooked through. Stir in the Worcestershire sauce, then remove from heat.
Step 4: Create the Cheese Sauce. In a small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until it smells a little nutty—this is your roux. Gradually pour in the milk, whisking constantly to prevent any lumps from forming. Continue to cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat and stir in the shredded provolone, garlic powder, and optional nutmeg until the cheese is fully melted and the sauce is smooth and glorious.
Step 5: Assemble and Serve. Lay a crepe flat on a plate. Spoon a generous line of the steak and pepper filling just off-center. Drizzle a tablespoon or two of the cheese sauce over the filling. Now, carefully fold the two sides of the crepe over the filling, then roll it up from the bottom to create a neat parcel. Place it seam-side down. Repeat with the remaining crepes. Drizzle a little more cheese sauce over the top of each assembled crepe for that final, irresistible finish. Serve immediately while everything is wonderfully warm and gooey.
Storage & Freshness Guide
- Fridge: Store assembled crepes in an airtight container for up to 3 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reviving: Reheat in a 350°F oven for 10 minutes to maintain texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, acidic dressing cut through the richness of the crepes perfectly, balancing the whole plate.
- Crispy roasted potato wedges — They offer a different, crunchier texture and are just fantastic for mopping up any stray cheese sauce that escapes onto the plate.
- Sautéed garlic mushrooms — If you’re a mushroom lover, this adds an extra earthy, umami layer that complements the beef beautifully.
Drinks
- A cold, crisp lager or pilsner — The carbonation and slight bitterness of a good beer are the ultimate palate cleanser between bites of this hearty, cheesy dish.
- An iced black tea with lemon — For a non-alcoholic option, the tannins and citrus provide a refreshing contrast without competing with the dominant flavors.
- A bold Cabernet Sauvignon — The robust, dark fruit notes of a Cabernet can stand up to the powerful flavors of the steak and melted cheese.
Something Sweet
- Classic New York-style cheesecake — It continues the creamy, cheesy theme in a delightful, sweet way, making the whole meal feel like a special occasion.
- Warm apple crumble with vanilla ice cream — The warm, spiced fruit and cold ice cream are a timeless, comforting end to a rich meal.
- Dark chocolate espresso brownies — These are dense, fudgy, and the deep coffee-chocolate flavor is a sophisticated finish that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Using a batter that’s too thick. If your batter doesn’t easily swirl to cover the pan, it’s too thick and will make stodgy, pancake-like crepes. Just whisk in a tablespoon more milk or water at a time until it reaches the right consistency.
- Mistake: Overcooking the steak. Because it’s sliced so thinly, the ribeye cooks in just a few minutes. The moment it loses its pink color, it’s done. Any longer and it will become tough and chewy, ruining the texture of your filling.
- Mistake: Adding cheese to a bubbling sauce. Always take your cheese sauce off the heat before stirring in the shredded cheese. High, direct heat can cause the proteins and fats to separate, giving you a grainy, oily sauce instead of a smooth one.
- Mistake: Overfilling the crepes. It’s tempting to pack in as much filling as possible, but this will almost certainly lead to a torn crepe and a messy plate. A modest, off-center line is all you need for a perfect, rollable package.
Expert Tips
- Tip: Keep your cooked crepes warm. If you’re not assembling immediately, place your stack of cooked crepes on a heat-proof plate over a pot of simmering water, covered with a lid or another plate. This creates a gentle steam bath that keeps them soft and pliable.
- Tip: Make it a “cheat’s” cheesesteak. If you’re in a real pinch for time, you can use very thinly sliced deli roast beef from the grocery store. Just chop it up and add it to the peppers and onions to warm through—it works surprisingly well!
- Tip: Add a flavor boost to the crepe batter. For an extra savory note, whisk a tablespoon of finely chopped fresh chives or a half teaspoon of smoked paprika right into your crepe batter before resting it.
- Tip: Reheat leftovers like a pro. To reheat, place a filled crepe on a baking sheet and warm it in a 175°C (350°F) oven for about 10 minutes. The microwave will make the crepes soggy, but the oven will keep the texture intact.
FAQs
Can I make the crepes ahead of time?
Absolutely! This is a fantastic time-saver. Once the cooked crepes have cooled completely, stack them with a small piece of parchment paper between each one to prevent sticking. Place the whole stack in a large zip-top bag and refrigerate for up to 3 days, or freeze for up to 2 months. Let them come to room temperature before filling, or gently warm them in a dry skillet.
What’s the best cheese to use if I don’t have provolone?
Provolone is classic, but you have options. For the ultimate Philly experience, use Cheez Whiz—just warm it up. White American cheese will give you a super creamy, melty sauce. A combination of mozzarella (for melt) and a sharp cheddar (for flavor) also works wonderfully. Just avoid pre-shredded bags if you can.
My crepes keep tearing! What am I doing wrong?
This usually comes down to one of two things: the batter or the flip. First, ensure your batter is thin enough. Second, be patient and wait for the surface of the crepe to look dry and the edges to curl slightly before you attempt to flip. If you try too early, it will stick and tear. A good, flexible, thin-edged spatula is your best tool for a confident flip.
Can I use a different cut of meat?
Ribeye is ideal for its fat content and flavor, but it can be pricey. Sirloin or flank steak are excellent, leaner alternatives. The key, regardless of cut, is getting it as thin as possible. You can also ask your butcher to shave it for you on their deli slicer—this is the ultimate hack!
Is there a way to make this gluten-free?
Yes, easily! Simply use a good 1:1 gluten-free all-purpose flour blend for both the crepes and the cheese sauce roux. The rest of the ingredients are naturally gluten-free, but always double-check your Worcestershire sauce, as some brands contain gluten.
Philly Cheesesteak Crepes
Make incredible Philly Cheesesteak Crepes at home! This fusion recipe combines tender steak, peppers, and cheese sauce in delicate crepes. Get the easy recipe now!
Ingredients
For the Crepes:
-
125 g all-purpose flour
-
2 large eggs
-
250 ml whole milk
-
60 ml water
-
2 tbsp melted unsalted butter (plus extra for the pan)
-
1/4 tsp salt
For the Filling:
-
450 g ribeye steak (very thinly sliced)
-
1 large yellow onion (sliced)
-
1 green bell pepper (sliced)
-
1 red bell pepper (sliced)
-
2 tbsp vegetable oil
-
1 tbsp Worcestershire sauce
-
Salt and black pepper (to taste)
For the Cheese Sauce:
-
2 tbsp unsalted butter
-
2 tbsp all-purpose flour
-
240 ml whole milk
-
120 g provolone cheese (shredded)
-
1/4 tsp garlic powder
-
Pinch of nutmeg (optional)
Instructions
-
In a medium bowl, whisk together the flour and salt. In a separate jug or bowl, whisk the eggs, milk, water, and melted butter until combined. Create a well in the center of the dry ingredients and gradually pour in the wet ingredients, whisking constantly until you have a smooth, thin batter with the consistency of heavy cream. A few small lumps are okay—they'll dissolve. Cover the bowl and let it rest at room temperature for at least 30 minutes.01
-
Heat your non-stick skillet over medium heat. Add a tiny dot of butter and swirl to coat. Pour about 1/4 cup of batter into the center of the pan, immediately lifting and tilting the pan in a circular motion to spread the batter into a thin, even layer. Cook for about 60-90 seconds, until the edges look set and the bottom is lightly golden. Use your flexible spatula to gently lift the edge, then flip. Cook for another 30-45 seconds on the second side. Stack the cooked crepes on a plate—they won't stick together, I promise!02
-
While the batter rests, heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, seasoning with a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes until they are softened and have some nice caramelized spots. Push the vegetables to the side of the pan. Add the thinly sliced ribeye to the empty space, spreading it out in a single layer. Let it sear for a minute without touching to get a good color, then stir it all together with the vegetables. Cook for another 2-3 minutes until the beef is just cooked through. Stir in the Worcestershire sauce, then remove from heat.03
-
In a small saucepan, melt the 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until it smells a little nutty—this is your roux. Gradually pour in the milk, whisking constantly to prevent any lumps from forming. Continue to cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat and stir in the shredded provolone, garlic powder, and optional nutmeg until the cheese is fully melted and the sauce is smooth and glorious.04
-
Lay a crepe flat on a plate. Spoon a generous line of the steak and pepper filling just off-center. Drizzle a tablespoon or two of the cheese sauce over the filling. Now, carefully fold the two sides of the crepe over the filling, then roll it up from the bottom to create a neat parcel. Place it seam-side down. Repeat with the remaining crepes. Drizzle a little more cheese sauce over the top of each assembled crepe for that final, irresistible finish. Serve immediately while everything is wonderfully warm and gooey.05
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