Italian Cheesesteak Sandwich

Italian Cheesesteak Sandwich

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"These cheesesteak sandwiches get an Italian twist with the addition of Ragu® Old World Style® Traditional Sauce, Italian seasoning, and fresh basil."
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30 m servings 608 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1450 mg
  • 58%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Melt butter in a large skillet over medium heat. Add onions, mushrooms, green peppers, and pinch of salt. Saute until vegetables begin to soften, 2 to 3 minutes; add minced garlic and cook another minute.
  2. Push vegetables to one side of skillet. Add the sliced meat to the open area and saute until no longer pink, 2 to 3 minutes.
  3. In a separate saucepan, heat Ragu(R) Old World Style(R) Traditional Sauce, Italian seasoning, and crushed red pepper over medium heat.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  5. Slice rolls lengthwise and place, opened, on a baking sheet. Toast for 30 seconds under a broiler on low heat, watching them carefully so they don't burn; remove from oven. Rub toasted sides of rolls with cut side of whole garlic clove; brush lightly with olive oil.
  6. Fold cheese slices into meat and onion/pepper mix and stir until cheese begins to melt; distribute among the toasted roll bottoms. Top with a generous spoonful of Ragu(R) sauce; save the rest for dipping if desired.
  7. Sprinkle with fresh basil. Serve immediately.



I thought it was great, and wonderful for a dinner party as well!