French Cheesesteak


French Cheesesteak

From Philly to Paris: A French Twist on the Classic Cheesesteak

In French cuisine, the focus is on using fresh, high-quality ingredients to create bold and flavorful dishes. This French twist on the classic cheesesteak takes inspiration from the traditional French sandwich, the croque-monsieur, and combines it with the iconic American cheesesteak. The result is a deliciously indulgent sandwich that is sure to satisfy your cravings.

Jan Dec

30 minutes

20 minutes

50 minutes

2 servings


High-protein, Low-carb, Keto-friendly, Gluten-free (with appropriate bread substitution), Nut-free

Wheat, Milk

Vegetarian, Vegan, Dairy-free, Paleo, Whole30


This French version of the cheesesteak replaces the traditional hoagie roll with a crusty baguette and swaps out the classic American cheese for a rich and creamy béchamel sauce. The steak is seasoned with herbes de Provence, a blend of dried herbs commonly used in French cooking, and topped with caramelized onions and sautéed mushrooms for added depth of flavor. We alse have the original recipe for Cheesesteak, so you can check it out.


  • Calories: 650 kcal / 2718 kJ
  • Fat: 38g (18g saturated)
  • Carbohydrates: 38g (6g sugars)
  • Protein: 41g
  • Fiber: 2g
  • Salt: 1.5g


  1. 1.
    Preheat the oven to 350°F (180°C).
  2. 2.
    In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook until caramelized, about 15-20 minutes. Remove from the skillet and set aside.
  3. 3.
    In the same skillet, melt another tablespoon of butter over medium-high heat. Add the sliced mushrooms and cook until tender, about 5-7 minutes. Remove from the skillet and set aside.
  4. 4.
    In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until the mixture turns golden brown. Gradually whisk in the milk and continue to cook, whisking constantly, until the sauce thickens. Stir in the grated Gruyere cheese and herbes de Provence until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  5. 5.
    Season the sliced ribeye steak with salt and pepper. In the same skillet used to cook the onions and mushrooms, cook the steak over medium-high heat until browned and cooked through, about 5-7 minutes.
  6. 6.
    To assemble the sandwiches, spread the béchamel sauce on the bottom half of the baguette. Top with the cooked steak, caramelized onions, and sautéed mushrooms. Close the sandwich with the top half of the baguette.
  7. 7.
    Place the sandwich on a baking sheet and bake in the preheated oven for 5-7 minutes, until the cheese is melted and the bread is crispy. Slice and serve hot.

Treat your ingredients with care...

  • Gruyere cheese — For best results, use freshly grated Gruyere cheese instead of pre-shredded cheese. Pre-shredded cheese often contains additives that can affect the texture and flavor of the sauce.

Tips & Tricks

  • For a more authentic French flavor, use a baguette that is freshly baked and still warm from the oven.
  • To save time, you can prepare the caramelized onions and sautéed mushrooms in advance and store them in the refrigerator until ready to use.
  • If you prefer a spicier sandwich, you can add a pinch of cayenne pepper or red pepper flakes to the béchamel sauce.

Serving advice

Serve the French cheesesteak hot, with a side of French fries or a simple green salad.

Presentation advice

To make the sandwich look more appetizing, cut it into smaller pieces and arrange them on a platter. Garnish with fresh herbs, such as parsley or chives, for added color and flavor.