Cheese steak sandwich or sub on white
Common food
Photo: Wikipedia
A classic American sandwich featuring thinly sliced beef and melted cheese, typically served on a long, soft white roll. The texture is a satisfying mix of tender meat, gooey cheese, and pillowy bread, creating a rich, savory, and comforting bite. Nutritionally, it's a dense source of protein and fats, providing significant energy but with minimal fiber.
Calorie split: 27% protein · 32% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People adore it for its iconic, deeply savory flavor profile and the perfect marriage of meat, cheese, and bread. It's a cultural staple, especially in Philadelphia, representing hearty, no-frills comfort food.
⚠️ Watch-outs & how to enjoy it better
The white roll and cheese can lead to a rapid blood-sugar spike, and it's often high in sodium and saturated fat. To counteract this, consider pairing it with a side salad or steamed vegetables to add fiber, or opt for a whole-grain roll if available. Portion control is also effective.
Key benefits
- High-quality protein for muscle maintenance
- Significant energy source from fats and carbs
- Quick and convenient meal option
- Contains calcium from cheese
- Satisfying and filling
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The origin of the Philly cheesesteak is credited to Pat Olivieri, a hot dog vendor in 1930, who decided to grill some beef and put it on an Italian roll.
Full nutrition (USDA data · scales with serving)
| Water | 45.7 g |
| Energy | 270 kcal |
| Protein | 18.4 g |
| Total lipid (fat) | 12.0 g |
| Carbohydrate, by difference | 21.5 g |
| Fiber, total dietary | 1.0 g |
| Total Sugars | 2.8 g |
| Calcium, Ca | 269 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 246 mg |
| Potassium, K | 203 mg |
| Sodium, Na | 527 mg |
| Zinc, Zn | 2.9 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 25.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.24 mg |
| Riboflavin | 0.27 mg |
| Niacin | 4.6 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 52.0 ug |
| Folic acid | 36.0 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 77.0 ug |
| Choline, total | 40.5 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 54.0 ug |
| Retinol | 53.0 ug |
| Carotene, beta | 15.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 22.0 ug |
| Vitamin E (alpha-tocopherol) | 0.33 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 1.2 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.6 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.14 g |
| SFA 12:0 | 0.17 g |
| SFA 14:0 | 0.66 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 3.8 g |
| MUFA 16:1 | 0.27 g |
| MUFA 18:1 | 3.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.12 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 49.0 mg |
FAQ
What is the traditional cheese used?
The traditional and most authentic cheeses are Cheez Whiz, provolone, or American.
Is it a healthy meal choice?
It is typically high in calories, sodium, and saturated fat. It's best enjoyed occasionally as part of a balanced diet.
Can I make a lighter version at home?
Yes. Use lean cuts of beef, a whole-grain roll, reduced-fat cheese, and load it with sautéed peppers and onions for added nutrients and fiber.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.70 kcal/g · 27% calories from protein · 1.0 g fiber · 2.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.60 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.