Veal Cheesesteak

Prep Time:
15 mins.
Cook Time:
15 mins.


8 4-ounce portions of thinly shaved veal top round (partially frozen)

Salt and pepper

1 teaspoon vegetable oil

½ teaspoon butter

16 ounces onions and peppers, thinly sliced

8 hoagie rolls, toasted



Cheese Sauce


12 ounces of provolone cheese

1 1/2 tablespoons cornstarch

12 ounces veal stock

5 ounces evaporated milk

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

Salt and pepper to taste



  1. For the cheese sauce, combine cheese and cornstarch, set aside.
  2. In a pot, simmer milk, stock, mustard, Worcestershire sauce and hot sauce.
  3. Add cheese; stir and season with salt and pepper, keep warm.
  4. Season veal with salt and pepper.
  5. Heat oil and butter over medium high heat.
  6. Sauté veal until golden brown and remove from pan, set aside and keep warm.
  7. In the same pan, char onions and peppers.
  8. Fill each hoagie roll with veal, onions and peppers. Top with cheese and serve.



Photo & Recipe: Beef Checkoff

Categories: Veal, Veal Cutlets, Veal recipes, Veal Scallopini, Veal Tenderloin