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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":488,"pronunciation":512,"substitutions":513,"slug":526,"title":527,"shortTitle":528,"countrySlug":529,"region":530,"baseServings":481,"prepMinutes":466,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":534,"diet":537,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":526,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Ribeye is the standard and the best choice, because its marbling melts on the griddle and keeps thin meat from drying out. Chuck eye is a cheaper cut with similar fat content and works well. Avoid lean cuts like top round or eye of round, which turn dry and grey when shaved thin and cooked hot.","What cut of beef should I use for a cheesesteak?",{"answer":398,"question":399},"Put the ribeye in the freezer for 45 to 60 minutes until it is firm on the outside but not frozen solid, then slice across the grain with your sharpest knife, holding the blade at a shallow angle. Aim for about 2 mm. Many butchers will also shave it for you if you ask for cheesesteak meat.","How do I slice the beef thin enough without a meat slicer?",{"answer":401,"question":402},"There is no single answer and Philadelphians genuinely disagree. Cheez Whiz is the most famous, American cheese is the most commonly ordered by locals, and provolone is the sharpest option. All three have been on the counter for decades. Aged or artisanal cheeses are the one clear mistake — they break rather than melt smoothly.","Which cheese is the authentic one?",{"answer":404,"question":405},"It is the standard Philadelphia shorthand: \"whiz\" specifies Cheez Whiz as the cheese and \"wit\" means with fried onions. \"Whiz witout\" is Whiz with no onions, and \"provolone wit\" swaps the cheese. Shops move fast at lunchtime and the phrasing exists so the order takes one second instead of five.","What does ordering \"whiz wit\" mean?",{"answer":407,"question":408},"The pan was not hot enough or you cooked too much meat at once. Shaved beef releases a lot of moisture, and if the pan cannot boil it off immediately the meat steams in its own juices. Use the widest heavy pan you own, get it very hot, and cook in two batches if you are making more than two sandwiches.","Why is my cheesesteak watery or grey instead of browned?",[410,411,412,413,414,415],"Freeze the ribeye for 45 to 60 minutes before slicing. It should be firm at the edges and give slightly in the middle — that is the window where a sharp knife can shave it to 2 mm.","Ribeye is the cut for a reason: the marbling melts into the pan and bastes the meat. Lean cuts like round or sirloin go dry and grey no matter how fast you cook them.","Get the pan properly hot before the beef goes in. Shaved beef in a lukewarm pan releases water and steams into grey strings instead of browning.","Chop as you cook, using the edge of a stiff metal spatula. The finished texture should be short pieces, not long slices, and that only happens in the pan.","Do not overcook. Once no pink shows, it is done — thin beef goes from juicy to leathery in under 30 seconds.","Warm the roll, cut side down, in the beef fat for a few seconds before filling it. It softens the crumb and takes the raw edge off the bread.","🥖","A cheesesteak is thinly shaved beef cooked hard and fast on a griddle, chopped with a spatula as it cooks, mixed with softened onions, blanketed with cheese until it melts into the meat, and loaded into a long soft roll. There is nothing subtle about it: the beef is salty and browned, the onions are sweet, the cheese binds the whole pile into something that holds together when you pick it up. Every part of the technique exists to serve one goal, which is speed — the meat is sliced so thin it cooks in under two minutes, and the sandwich is assembled in the pan and slid straight into the bread. Made at home in a heavy skillet it takes fifteen minutes, and the only real skill is buying the right cut and getting it cold enough to slice.","The origin story here is unusually well documented for a sandwich. Pat Olivieri ran a hot dog stand near the Italian Market in South Philadelphia in the early 1930s and started cooking chopped beef with onions on his griddle; the business became Pat's King of Steaks and it still stands at the same intersection. Cheese came later — the version usually told is that a manager named Joe Vento added provolone in the 1940s, and Cheez Whiz, invented in 1952, arrived some years after that. Geno's Steaks opened directly across the street in 1966, and the two shops have faced each other across South 9th Street ever since, which is either a rivalry or a mutually profitable tourist arrangement depending on who you ask.\n\nThe cheese question is the one Philadelphians actually argue about. Cheez Whiz is a processed cheese sauce, and ordering \"whiz wit\" — Whiz with onions — is the shorthand that outsiders learn first and locals use without irony. American cheese is the quiet consensus pick among people who eat cheesesteaks weekly rather than on vacation. Provolone is the choice of people who want the sandwich to taste of something sharper. All three are defensible and none of them is fancy cheese, because a cheesesteak with an expensive aged cheese stops behaving like a cheesesteak.\n\nThe roll matters more than visitors expect. A proper cheesesteak roll — Amoroso's is the local benchmark — is soft-crumbed with a crust thin enough to give way immediately, long enough to hold a lot of filling, and sturdy enough not to disintegrate under grease. A crusty baguette shreds the roof of your mouth and a burger bun collapses. If you cannot find the real thing, a soft submarine or hoagie roll is the closest approximation, and warming it briefly makes a real difference.","Cheesesteaks are made to eat within minutes and do not keep — the roll goes soggy and the cheese sets into a solid layer within half an hour. If you have leftover filling, refrigerate the meat and onions separately from any bread for up to 2 days and reheat them fast in a hot dry skillet, adding fresh cheese at the end. Never microwave an assembled sandwich; the bread turns to steamed dough. Sliced raw ribeye freezes well for a month, which is the practical way to plan ahead.",[421,422,423,424],"The freezer trick that lets a home cook shave ribeye to griddle thinness without a deli slicer.","Cooks the onions and beef in the right order and chops on the pan itself, which is where the texture actually comes from.","Melts the cheese over the meat in the skillet rather than in the roll, so it binds the filling instead of sliding out.","Straight about the cheese debate — Whiz, American and provolone all covered, none of them declared the winner.",[426,427,428],"Large cast-iron skillet or flat griddle","Stiff metal spatula","Very sharp knife",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},42,52,3,1520,47,780,[437],"Salt and vinegar chips, long hot peppers or pickled cherry peppers, and something cold and unremarkable to drink.",[439,442,445],{"name":440,"description":441},"Cheesesteak hoagie","The same sandwich with lettuce, tomato and sometimes mayonnaise added — technically a different order in Philadelphia, and a genuinely good one in summer.",{"name":443,"description":444},"Pizza steak","Cheesesteak filling topped with marinara sauce and mozzarella, then run under the grill until bubbling. A Philadelphia corner-shop standard.",{"name":446,"description":447},"Chicken cheesesteak","Made with thinly sliced chicken breast or thigh instead of beef, cooked the same way. Widely available in the city and not considered a compromise.",[449,456,461,465,468,472,475,480,484],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},700,"beef-chuck","ribeye steak, well marbled","chuck eye works too — see substitutions","g","For the filling",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"onion","large onions, thinly sliced","piece",{"qty":457,"ref":462,"name":463,"unit":464,"group":455},"olive-oil","neutral oil","tbsp",{"qty":466,"ref":467,"name":467,"unit":454,"group":455},20,"butter",{"qty":469,"name":470,"unit":471,"group":455},1,"fine salt","tsp",{"qty":469,"ref":473,"name":474,"unit":471,"group":455},"black-pepper","freshly ground black pepper",{"qty":476,"ref":477,"name":478,"note":479,"unit":460,"group":455},8,"cheddar","American cheese slices","or 200 g provolone, or 200 g Cheez Whiz warmed",{"qty":481,"name":482,"unit":460,"group":483},4,"soft hoagie rolls, 20 cm long, split along one side","To assemble",{"qty":485,"name":486,"unit":487,"group":483,"optional":8},null,"pickled hot peppers and ketchup","to taste",[489,493,496,499,503,506,509],{"text":490,"title":491,"timerSeconds":492},"Freeze the ribeye for 45 to 60 minutes, until the outside is hard and the center still yields to a thumb. Slice it across the grain as thinly as your knife allows, about 2 mm, then run the knife roughly through the pile so no piece is longer than a finger.","Firm up and shave the beef",2700,{"text":494,"title":495},"Heat 1 tablespoon of oil in a large heavy skillet over medium heat and cook the sliced onions with a pinch of salt for 10 minutes, stirring occasionally, until they collapse, turn translucent and take on gold edges. Push them to one side of the pan or scrape them onto a plate.","Sweat the onions",{"text":497,"title":498},"Turn the heat to high, add the remaining oil and the butter, and wait until the butter foam subsides and the fat shimmers. The pan needs to be hot enough that the beef sizzles violently the moment it lands.","Get the pan screaming hot",{"tip":500,"text":501,"title":502},"Do not stir it constantly from the start. It needs one still moment on the hot surface to brown at all.","Spread half the beef across the pan in a thin layer and leave it 45 seconds to catch color, then start chopping and turning it with the edge of a stiff spatula. Cook 2 minutes total, until no pink remains and the pieces are short and browned at the edges. Repeat with the second batch.","Cook and chop the beef",{"text":504,"title":505},"Return all the beef and the onions to the pan, season with the salt and a heavy hand of black pepper, and toss together. Divide the pile into four rough portions and lay two cheese slices over each; melt for about 45 seconds until the cheese slumps and coats the meat.","Combine and melt the cheese",{"text":507,"title":508},"While the cheese melts, press the split rolls cut side down onto any bare spot of the pan for 15 seconds so they soak up a little fat and warm through without toasting hard.","Warm the rolls",{"text":510,"title":511},"Slide the spatula under one cheese-covered portion, tip it into an open roll, and press the bread closed around it. Serve immediately, with hot peppers on the side, while the cheese is still stretching.","Scoop and serve","FIL-ee CHEEZ-stayk",[514,518,522],{"note":515,"swap":516,"original":517},"Both have enough fat to survive the griddle. Avoid anything sold as lean stir-fry beef — the sandwich depends on rendered fat to carry the seasoning.","Chuck eye or well-marbled sirloin flap","Ribeye",{"note":519,"swap":520,"original":521},"American melts smoothest and is what most Philadelphia regulars actually order. Provolone is sharper and less gooey. All three are traditional.","American cheese slices, or provolone","Cheez Whiz",{"note":523,"swap":524,"original":525},"Avoid a crusty baguette. The roll should compress when you squeeze it, not crack.","Any soft submarine roll, or a soft ciabatta-style roll with a thin crust","Amoroso hoagie roll","philly-cheesesteak","Philly Cheesesteak (Griddled Beef and Melted Cheese Roll)","Philly Cheesesteak","united-states","Philadelphia, Pennsylvania",15,45,"easy",[535,536],"main","street-food",[],[451,458,477,467],[540,543,545,547],{"alt":541,"src":542},"Philly cheesesteak in a soft hoagie roll, packed with chopped browned beef, fried onions and melted cheese spilling from the side","\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero-1x1.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fphilly-cheesesteak\u002Fhero-4x3.jpg",[550,551,552,553,554,555,556],"philly cheesesteak","philadelphia","ribeye sandwich","hoagie roll","griddle","american sandwich","cheez whiz","2026-08-20","dishroute-kitchen","Philadelphia's griddle sandwich: paper-thin ribeye chopped on a hot flat surface with onions, melted under cheese and scooped into a soft, sturdy hoagie roll.",{"en":561},"\u002Frecipe\u002Fphilly-cheesesteak",{"items":563,"total":666,"page":469,"limit":840,"hasMore":841},[564,596,628,660,692,722,747,779,789,816],{"slug":565,"title":566,"shortTitle":567,"countrySlug":529,"region":568,"baseServings":476,"prepMinutes":466,"cookMinutes":532,"restMinutes":531,"difficulty":533,"course":569,"diet":571,"mainIngredients":574,"images":578,"keywords":588,"publishedAt":557,"updatedAt":557,"authorSlug":558},"baked-macaroni-and-cheese","Baked Macaroni and Cheese (Southern Cheddar Custard Bake)","Baked Macaroni and Cheese","The American South",[570,535],"side",[572,573],"vegetarian","nut-free",[575,477,576,467,577],"pasta","eggs","milk",[579,582,584,586],{"alt":580,"src":581},"Baking dish of Southern macaroni and cheese with a browned cheddar crust and one square lifted out showing the set custard inside","\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero-1x1.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fbaked-macaroni-and-cheese\u002Fhero-4x3.jpg",[589,590,591,592,593,594,595],"macaroni and cheese","baked mac","southern side dish","sharp cheddar","potluck","soul food","vegetarian side",{"slug":597,"title":598,"shortTitle":599,"countrySlug":529,"region":600,"baseServings":481,"prepMinutes":466,"cookMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":606,"images":610,"keywords":620,"publishedAt":557,"updatedAt":557,"authorSlug":558},"biscuits-and-gravy","Biscuits and Gravy (Buttermilk Scones in Sausage Cream Gravy)","Biscuits and Gravy","Appalachia and the Upland South",25,"medium",[604,535],"breakfast",[573],[607,608,467,609,577],"flour","buttermilk","ground-pork",[611,614,616,618],{"alt":612,"src":613},"Split buttermilk biscuits on a plate smothered in thick white sausage gravy flecked with black pepper","\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero-1x1.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fbiscuits-and-gravy\u002Fhero-4x3.jpg",[621,622,623,624,625,626,627],"biscuits and gravy","sausage gravy","buttermilk biscuits","southern breakfast","appalachia","white gravy","diner food",{"slug":629,"title":630,"shortTitle":631,"countrySlug":529,"region":632,"baseServings":481,"prepMinutes":466,"cookMinutes":466,"difficulty":533,"course":633,"diet":636,"mainIngredients":638,"images":642,"keywords":652,"publishedAt":557,"updatedAt":557,"authorSlug":558},"buffalo-wings","Buffalo Wings (Cayenne and Butter Chicken Wings)","Buffalo Wings","Buffalo, New York",[634,635],"appetizer","snack",[637],"gluten-free",[639,467,640,641],"chicken","celery","sour-cream",[643,646,648,650],{"alt":644,"src":645},"Platter of glossy orange-red Buffalo wings with celery sticks and a bowl of chunky blue cheese dip","\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero-1x1.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fbuffalo-wings\u002Fhero-4x3.jpg",[653,654,655,656,657,658,659],"buffalo wings","chicken wings","hot sauce","anchor bar","blue cheese dip","bar food","game day",{"slug":661,"title":662,"shortTitle":663,"countrySlug":529,"region":664,"baseServings":665,"prepMinutes":601,"cookMinutes":532,"restMinutes":666,"difficulty":602,"course":667,"diet":668,"mainIngredients":670,"images":675,"keywords":685,"publishedAt":557,"updatedAt":557,"authorSlug":558},"jambalaya","Jambalaya (Louisiana One-Pot Rice with Sausage and Shrimp)","Jambalaya","Louisiana",6,10,[535],[669],"dairy-free",[671,672,639,673,674],"rice","shrimp","tomato","bell-pepper",[676,679,681,683],{"alt":677,"src":678},"Cast-iron pot of orange-red jambalaya rice studded with andouille coins, chicken and pink shrimp, scattered with sliced scallions","\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero-1x1.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fjambalaya\u002Fhero-4x3.jpg",[661,686,687,688,689,690,672,691],"louisiana","creole","cajun","one-pot rice","andouille","rice dish",{"slug":693,"title":694,"shortTitle":695,"countrySlug":529,"region":696,"baseServings":476,"prepMinutes":601,"cookMinutes":601,"restMinutes":697,"difficulty":602,"course":698,"diet":700,"mainIngredients":701,"images":705,"keywords":715,"publishedAt":557,"updatedAt":557,"authorSlug":558},"key-lime-pie","Key Lime Pie (Florida Keys Lime Custard Tart)","Key Lime Pie","Florida Keys",240,[699],"dessert",[572],[702,703,576,467,704],"lime","condensed-milk","heavy-cream",[706,709,711,713],{"alt":707,"src":708},"Slice of pale yellow key lime pie in a graham cracker crust topped with soft whipped cream and lime zest","\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fkey-lime-pie\u002Fhero-4x3.jpg",[716,717,718,719,720,721],"key lime pie","florida keys","condensed milk","graham cracker crust","american dessert","lime custard",{"slug":723,"title":724,"shortTitle":725,"countrySlug":529,"region":664,"baseServings":665,"prepMinutes":726,"cookMinutes":727,"difficulty":728,"course":729,"diet":730,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":557,"updatedAt":557,"authorSlug":558},"louisiana-gumbo","Louisiana Gumbo (Creole Roux and Seafood Stew)","Louisiana Gumbo",30,120,"hard",[535],[669],[639,672,732,674,640],"okra",[734,737,739,741],{"alt":735,"src":736},"Dark brown Louisiana gumbo with shrimp, andouille slices and okra ladled around a mound of white rice in a wide bowl","\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero-1x1.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Flouisiana-gumbo\u002Fhero-4x3.jpg",[744,686,687,688,745,732,690,746],"gumbo","dark roux","shrimp stew",{"slug":748,"title":749,"shortTitle":750,"countrySlug":529,"region":751,"baseServings":481,"prepMinutes":466,"cookMinutes":752,"difficulty":602,"course":753,"diet":755,"mainIngredients":757,"images":761,"keywords":771,"publishedAt":557,"updatedAt":557,"authorSlug":558},"new-england-clam-chowder","New England Clam Chowder (Creamy Clam and Potato Soup)","New England Clam Chowder","New England",35,[754,535],"soup",[756],"pescatarian",[758,759,704,760,458],"clams","potato","bacon",[762,765,767,769],{"alt":763,"src":764},"Bowl of thick white New England clam chowder with potato chunks, chopped clams, crisp pork bits and oyster crackers on top","\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero-1x1.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fnew-england-clam-chowder\u002Fhero-4x3.jpg",[772,773,774,775,776,777,778],"clam chowder","new england","creamy soup","quahog","salt pork","potato soup","boston",{"slug":526,"title":527,"shortTitle":528,"countrySlug":529,"region":530,"baseServings":481,"prepMinutes":466,"cookMinutes":531,"restMinutes":532,"difficulty":533,"course":780,"diet":781,"mainIngredients":782,"images":783,"keywords":788,"publishedAt":557,"updatedAt":557,"authorSlug":558},[535,536],[],[451,458,477,467],[784,785,786,787],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[550,551,552,553,554,555,556],{"slug":790,"title":791,"shortTitle":792,"countrySlug":529,"region":793,"baseServings":481,"prepMinutes":531,"cookMinutes":532,"difficulty":602,"course":794,"diet":795,"mainIngredients":796,"images":799,"keywords":809,"publishedAt":557,"updatedAt":557,"authorSlug":558},"shrimp-and-grits","Shrimp and Grits (Lowcountry Shrimp over Corn Porridge)","Shrimp and Grits","South Carolina Lowcountry",[535,604],[637],[672,797,760,467,798],"cornmeal","lemon",[800,803,805,807],{"alt":801,"src":802},"Wide bowl of creamy white grits topped 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