We’re proud proponents of what we here at New Dad’s Kitchen like to call “meat glue”–red meat dishes soft enough that even a young toddler can gnash through them. Meatballs and patties; meat stuffed into other things, as the stuffing, or just straight up sloppy. Meat breaded; meat shredded. Meat, of course, slathered in cheese. Toddler philly Cheesesteak.
Now, maybe you think of cheesesteaks as mall food, or the food or your adolescence–or whatever came right after it–but consider all that hot melty goodness in light of your child’s taste and (food) temperament: a cheesesteak pretty much has the right amount of soft and chew for a young child. Added bonus: it’s pretty much exactly what you want to eat after a day of trying to keep up with one.
Here, then, is just that: a toddler philly cheesesteak for them and for you. Ours, of course, has to accommodate both parties: expect liberal use of teriyaki to add a sweet note pleasing to a young child; a cheese choice (muenster) that prizes meltiness over all things; and the swapping out of a hoagie or sub roll for a hot dog roll, which is especially pliable and squishy. To state the obvious: our goal is not authenticity; it’s to get a cheesesteak-equivalent–or -adjacent, if you must–into you and your child’s mouth. And we guarantee all mouths will be happy when they try it.
Ingredients Overview
This toddler Philly cheesesteak leans hard into what we like to call meat glue: thinly shaved beef cooked hot and fast, chopped fine, and bound together with ultra-melty cheese. Ribeye (or sandwich steak) gives you richness without toughness, teriyaki adds a mild sweetness that works for young kids, and muenster is chosen for melt—not sharpness. Hot dog buns stand in for hoagie rolls here because they’re softer, squishier, and easier for little hands (and mouths) to manage.
Steps Summary
To make the meat tender enough for toddlers, the steak is briefly firmed in the freezer, then sliced very thinly against the grain. The beef and finely diced onion are cooked quickly over high heat until browned, finished with teriyaki, and chopped continuously with melted cheese until cohesive and soft. The cheesesteak mixture is tucked into toasted hot dog buns and served halved for easy holding.
FAQ
Why freeze the steak before slicing?
Partially freezing the meat firms it up just enough to let you shave it very thinly. Thin slices are key to keeping the finished cheesesteak soft and toddler-friendly.
Can I skip the teriyaki sauce?
Yes. The teriyaki adds a mild sweetness many toddlers like, but you can omit it or swap in barbecue sauce—or leave the meat unsauced entirely.
Is muenster cheese required?
No, but it’s ideal here. Muenster melts exceptionally well without getting stringy or sharp. American cheese is a perfectly acceptable substitute.
Can I add vegetables to the meat?
If your child tolerates mixed-in vegetables, finely diced peppers or carrots work well. You can also remove the onion entirely; once chopped and cooked, most kids won’t notice it.
How much should a toddler eat?
Half of one hot dog bun sandwich is usually plenty. This is a filling, protein-heavy meal, so keep sides light.
Recipe Links
What to Serve With Toddler Philly Cheesesteak
- Toddler Green Beans – A simple, mild vegetable side that balances the richness of the cheesesteak.
- Carrot Fries for Toddlers – A familiar shape with natural sweetness, perfect alongside a sandwich.
- Beet Hummus for Toddlers – Slightly sweet, colorful, and a good contrast to savory beef and cheese.
More Toddler-Friendly Recipes Like This
- The Toddler Steak – Another way to prepare ribeye so it’s pliable and palatable for a young child.
- Short Ribs For Toddlers – A beef dinner also quite friendly to toddler palates.
- Ribs For Kids – Fall-of-the-bone barbecue equally loved by toddlers and parents alike.
Toddler Philly Cheesesteak (Soft, Cheesy & Kid-Friendly)
Description
This toddler Philly cheesesteak uses thinly shaved ribeye, sweet teriyaki, and ultra-melty cheese on a soft hot dog bun for easy chewing. It’s a classic sandwich adapted for young eaters—and the adults feeding them.
Ingredients
Instructions
Prep
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Place the steak meat you’re using in the freezer and allow to sit there until it is firm but not frozen–roughly 30-50 minutes.
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While steak is in the freezer, heat a pan to Medium; once hot, put in pat of butter and swish around. Open buns and place inside-side down into the pan; cook until lightly browned on inside, about 3-4 minutes. Smear a light coating of mayo on the surface of each side of the bun (optional).
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Dice the onion into the smallest pieces possible.
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When ready to cook, remove the steak from freezer. Line up the piece(s) of meat so that your cuts will be perpendicular (against) the grain of the meat; then, with the sharpest blade you got, create the thinnest slices you can by cutting on a diagonal or bias.
Cook
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Heat a large pan to Medium High; once the pan gets really hot–so let it warm up for at least 3 or 4 minutes–add in enough vegetable or other neutral oil to coat the bottom.
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Add in the onion, followed by the steak; spread out so meat and onions are touching the pan, then season with salt and pepper. Cook untouched until the pan side of the meat is browned with a bit of char at the edge, roughly 3 minutes; flip meat and onions and cook for another two or three minutes, stirring frequently.
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Pour teriyaki sauce over meat and stir to distribute over meat and onions; cook for 30 seconds. Add cheese slices over the top of the meat–tear the cheese into smaller pieces as needed to distribute more evenly–and cook until cheese begins to melt, roughly 30 seconds; then stir and chop continuously until cheese is fully melted and integrated into meat.
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Turn off heat. Place a hot dog bun toasted side down over the top of the meat, then pinch or scoop up meat inside the bun while turning over; repeat for remaining buns and meat. (If you don’t fashion yourself a griddle master, you can also just use a spoon or spatula to scoop up the meat and drop it into an opened bun.)
Serve
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A small child will have no problem holding a halved hot dog bun, even with one hand. Half of one sandwich is relatively filling, so go light on sides served with it: e.g., cut raw vegetables > fries.
Adapt
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You can swap out the teriyaki for another favored sauce–say, barbecue–or drop the sauce entirely if not needed. If your child is cool with veggies mixed into their meats and/or sandwiches, add diced green peppers and/or carrots; you can remove the onions without affecting the sandwich, too, but your child is unlikely to notice them unless you identify them.
Nutrition Facts
Servings 5
Serving Size 1 sandwich
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Protein 20g40%
- Calcium 180 mg
- Iron 3 mg
- Vitamin B12 2.1 mcg
- Phosphorus 210 mg
- Zinc 3.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
