Always Cheesy in Philly​

Thin-sliced ribeye wrapped around mozzarella string cheese, peppers, and onions – then battered and rolled in breadcrumbs served with chez wiz dipper sauce. This recipe is scaled for 24 servings.


Items needed

  • 12 Pounds Ribeye cap
  • 1/2 Cup Steak Seasoning
  • 2 1/4 Cups Beef Broth
  • 24 Mozzarella Cheese Sticks, sliced into thirds lengthwise
  • 6 Cups Tempura Batter, prepared according to package instructions
  • 3 Cups Bread Crumbs
  • 3 Cups Cheez Whiz Sauce (Sub Recipe)
  • 2 1/4 Cups Green & Red Bell Peppers, minced
  • 1 1/2 Cups White Onion, minced
  • 3 Teaspoons Garlic Pepper Seasoning
  • 3/8 Cup Extra Virgin Olive Oil

  • Oven
  • Oven-proof Dutch Oven
  • Fryer


  1. Preheat oven to 350˚F.
  2. In an oven-proof Dutch oven on high heat, season ribeye cap with steak seasoning then sear for 3 minutes on each side. Place seared beef into half hotel pan with beef broth, cover with foil, and bake in oven for 1 hour, until beef is tender.
  3. Remove cooked beef from oven and let cool completely. Once cooled, using a deli slicer slice the length of the cap creating a thin sandwich slice.
  4. To assemble each finger steak, Lay one piece of thinly sliced ribeye cap on a cutting board then place a sliced cheese stick in the center of the slice followed by 1/2 Tablespoon of peppers and 1 teaspoon of onions. Roll meat slice tightly around cheese, peppers, and onion. 
  5. Batter each rolled cheese steak in tempura batter then dredge in bread crumbs. Deep fry breaded finger steaks at 350˚F for 2 minutes, until light golden brown. Once cooked, remove finger steaks from fryer and let drain. 
  6. Assemble each serving in the following order:
    • 3 Pieces fried finger steaks     
    • 1/4 Cup hot Cheez Whiz sauce on the side

cheez whiz sauce


items needed

  • 8 Cups Cheez Whiz Sauce, hot
  • 2 Cups Heavy Cream
  • 1 Teaspoon Black Pepper, ground

  • Stove


  1. In a saucepot on medium heat, whisk all ingredients together and simmer until hot.
  2. Transfer hot Cheez Whiz sauce to a bain marie and hold hot during service.