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.
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.
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.
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.
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.
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.
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.
Servings 5
Serving Size 1 sandwich
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
