• 9 ounces of thinly sliced rib eye steak
  • 1 heaping scoop of grilled onions
  • 1 heaping scoop of sliced hot cherry peppers
  • 1 heaping scoop of sliced mushrooms
  • 3 slices of white American cheese
  • 1 Italian sandwich roll (preferably an Amoroso roll)


  1. Put steak, grilled onions, and mushrooms on the griddle. Off to the side, put your roll on the grill to toast. Flip roll after three minutes.
  2. Using two spatulas, pull and tear the steak apart into small pieces (beware not to over-chop the steak).
  3. Once the steak begins to brown, mix together with the grilled onions and mushrooms. Then mix in the sliced hot cherry peppers.
  4. Once the steak is about 80 percent cooked, arrange all the ingredients on the grill in the shape of your roll.
  5. Lay the three slices of cheese over the steak and other ingredients and let melt. Do not mix in the cheese. To help cheese melt you can give it a few squirts with a water bottle.
  6. Once the cheese is completely melted, stick your spatula underneath the steak quickly, and carefully place in your toasty Amoroso roll. Cut sandwich in half.

Makes: Serves one hungry person | Total Time: 5 to 6 minutes

About the Chef

recipe_gaglioneName of Chef: Joe Gaglione
Family: The Gaglione Brothers
Community: Encinitas
Hobbies/Interests: Making authentic Philly cheesesteaks
Favorite Local Activities: Golfing at Torrey Pines Golf Course
About the Recipe: Cheesesteaks are what we are know for – it’s what we do best and “The Works” is one of our most popular. It has everything I love in a cheesesteak: the sweet grilled onions, the mushrooms that soak up all the flavor from the steak and cheese, and the spice of the hot cherry peppers finishes it off perfectly.
About the Chef: My tight-knit brothers – Andy and Tony – and I have called San Diego home for over 20 years. After a trip to the East Coast to visit our father and extended Italian family we returned to San Diego with a craving for the authentic family-style cheesesteak and hoagie shop. Unfortunately offerings in the city were slim. In order to fill the void we decided it was time to bring the very best cheesesteaks and subs to Southern California. Once we agreed on the menu we broke ground in 2004 on our first location in Point Loma. Feeling confident that we had created a recipe for success, we opened our second location the following year in Mission Beach. A third location in the Friars Village Shopping Center opened in 2010. We are committed to bringing an authentic, family-style cheesesteak and sub shop to a neighborhood near you!

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