Philly Cheese Steak Crepe as served at Gabino's Creperie in Palm Springs, California, as seen on Diners, Drive-Ins and Dives, Season 35.
Recipe courtesy of Gabino's Creperie

Cheesesteak Crepe

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 1 hr 5 min
  • Yield: 10 crepes


Crepe Batter:

Cheese Sauce:



Special equipment:
a vacuum sealer bag; a vacuum sealer
  1. For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
  2. Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
  3. For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
  4. For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
  5. Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
  6. For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
  7. Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.