When Grandma’s Pierogi Recipe Meets Philly Cheesesteak
“I’ve had a lot of pierogies on Triple D and I’ve had a lot of pierogies just in regular life,” Guy Fieri declared while visiting a spot in Bridesburg on the northeast side of Philadelphia. But what he was about to taste would change everything: a Philly cheesesteak pierogi that he said was “absolutely wrecking regular cheesesteaks” for him.
Welcome to My Mom’s Kitchen, where self-taught chefs Caitlin Wines and Ryan Elmore are serving up what they call “soulful eastern European food” with a twist. The name isn’t just clever branding—it’s personal. As Caitlin explained, “My mom is my grandma.” Everything here is a tribute to her Polish roots, right down to the pierogi dough recipe.
The Art of the Philly Cheesesteak Pierogi
This isn’t your typical frozen pierogi situation. Caitlin and Ryan make everything by hand, and Guy got to see the entire process unfold. The dough starts with sour cream—Caitlin’s mom’s recipe—then melted butter, oil, whole eggs, whole egg yolks, AP flour, and kosher salt. After mixing for three to five minutes, the dough rests overnight before being sheeted out and punched into rings.
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For the filling, they fire up the grill with a little oil and cook thinly sliced ribeye. Guy watched Caitlin work, pushing one spatula off the other in a practiced motion. “To think that you didn’t have a culinary background, you sure move like you have a culinary background,” he noted. The meat gets mixed with Cooper Sharp American cheese—a Philadelphia staple.
The assembly requires precision: filling goes into the dough rounds, careful not to get any in between the edges, then a turn and a pinch to seal. “That’s a good looking pierogi,” Guy confirmed. They boil for three minutes, cool down, then hit the flattop to sear until crispy on each side.
The Controversial Condiment Choice
When Caitlin reached for black pepper ketchup to finish the dish, Guy stopped in his tracks. “Ketchup on cheesesteaks? I’ve never heard,” he said. Caitlin assured him it’s a big thing locally. The pierogies also got topped with caramelized onions that had been cooking for hours until super sweet, plus a scattering of scallions.
Guy’s verdict? The pierogi dough with its sour cream and “whole barnyard of chickens” worth of eggs was “silky, luxurious, melts in your mouth.” He praised the dish as “very meaty, very cheesy, very saucy.” And that ketchup he was skeptical about? “Nice to have that little acid, little sweet. Dynamite.”
If you’re a fan of creative takes on Eastern European classics, you might also enjoy reading about a PIEROGI-Stuffed Grilled CHEESE or other innovative comfort food mashups like Nacho Cheese Chip-COATED Chicken.
Tips from the Kitchen
Rest your dough overnight: Caitlin and Ryan let their pierogi dough rest overnight before working with it, which helps develop that silky texture Guy raved about.
Don’t rush the onions: Those caramelized onions cook for hours to achieve their super sweet flavor—no shortcuts.
Sear after boiling: The pierogies get boiled first, then hit the flattop for a crispy exterior on each side. It’s a two-step process that delivers texture.
As Guy put it, “This isn’t just like ‘hey my grandmother was Polish.’ This is like a legitimate groundbreaking destination dish.” Find more Triple D spots in our restaurant directory.