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posted May 03, 2023

Philly Cheesesteak on the Griddle

These Philly cheesesteaks are a simple recipe for making cheesesteaks in your own backyard. While you won’t be able to get the exact same experience of a Philly cheesesteak unless you’re in Philly itself, this process will get you some pretty darn delicious sandwiches.

Philly cheese steak on peach butcher paper with text overlay - Philly Cheesesteak.

Homemade Philly Cheesesteak

These cheesesteaks are loaded with thinly shaved ribeye steak, caramelized onions, bell peppers, and all of the melty cheese your heart could desire. All cooked on a buttery flat top griddle for an extra flavor factor with lots of crispy bites piled in between a warm, toasty bun.

Making your own Philly cheesesteak is a fairly simple process made even easier on a flat top grill or skillet. This recipe makes 4 sandwiches, so using a flat top grill comes in very handy. Everything cooks on the same surface, and assembling your sandwich is super easy.

Sliced ribeye steak, onions, and green peppers on a cutting board.

What Meat for Philly Cheesesteak?

A traditional Philly cheesesteak is made with very thinly sliced ribeye steak. If you’re looking to make your cheese steak as authentic as possible, definitely go with the ribeye.

If you’re not hung up on appearances, then you really can use any steak for this recipe. The key is to slice the meat nice and thin and load it up with tasty grilled veggies and plenty of melty cheese.

Ingredients for Cheese Steaks

Here’s what you’ll need to make your cheesesteaks.

  • Ribeye Steak. A cheesesteak wouldn’t be a cheese steak without some flavorful ribeye steak.
  • Bell Peppers. I used simple green bell peppers for this recipe, but you can use any color.
  • Onion. Go with a sweet or yellow onion for your cheese steaks so add lots of flavor without being too sharp.
  • Butter. I like to season my grill with butter for added flavor.
  • Hey Grill Hey Beef Rub. The ribeye steak seasoned with Beef Rub is a winning combination. My Beef Rub can be purchased from the Hey Grill Hey Store and is a great salt and pepper rub that was made to season beef. If you don’t have any Beef Rub on hand, you can season the steak with equal parts salt, pepper, and garlic powder.
  • Provolone Cheese or Cheez Whiz. I love me some Cheez Whiz on my cheese steaks, while I know others like melted provolone on their cheese steaks. Go with whatever you and your guests like best.
  • Hoagie Style Rolls. Last up, be sure to grab some large hoagie or sandwich rolls to hold all your meat, veggies, and cheese.

Buns being toasted on a flat top grill.

How to Make Philly Cheesesteak

Here’s how to make a Philly cheesesteak in your own backyard.

  1. Prep the veggies and meat. Slice your veggies and meat into thin strips. (Check out my tips below for a great tip on how to make it easier to slice your steak nice and thin).
  2. Preheat. Fire up your flat top, griddle, or skillet to Medium-High heat (375 degrees F).
  3. Toast the buns. Spread a layer of butter onto the grill and add sliced buns (cut side down) to toast for 1-2 minutes until golden brown. Remove the buns and set aside for later.
  4. Add the veggies. Add more butter to the griddle and add the sliced peppers and onions. Season with 1-2 teaspoons of Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder).
  5. Add the steak. Melt the last bit of butter on the other side of the griddle and add the sliced steak. Season the steak with Beef Rub as well. Flip the steak and veggies after 2-3 minutes and continue to cook for another 2-3 minutes.
  6. Add cheese. Mix the meat and veggies and separate into 4 equal-sized piles. Top with provolone cheese (if you’re going the provolone route) and allow the cheese to melt.
  7. Assemble. Scoop the meat, veggies, and cheese onto a toasted bun and dig in!

Four image collage of steps for making a Philly cheesesteak on a flat top grill.

Tips for Making Philly Cheesesteaks

Here are a few tips to keep in mind before you dive into making these sandwiches.

  • Prep all ingredients in advance. Cooking on the grill goes fast and you don’t want to be trying to slice steaks while your vegetables are already grilling.
  • Freeze your steaks. Place the steak in the freezer for 30 minutes before trying to slice them thin. The chilled fat makes them much easier to slice into uniform pieces for maximum flavor.
  • Experiment! This recipe is a great base to start from, but you can make some fun cheesesteak variations at home. Add mushrooms to your vegetable mix and swap the cheese for Swiss. Use sliced pepperoni in your steak blend and top with mozzarella and pizza sauce for a pizza steak. Add chopped cherry pepper relish for a tangy twist. The options are endless for flavor combos.

Philly cheese steak on peach butcher paper.

More Steak Recipes

Don’t stop here with grilling us some delicious steaks! Check out a handful of our other top steak recipes from Hey Grill Hey.

Philly Cheesesteak Recipe

This recipe was created for you, backyard griller! Here at Hey Grill Hey, we’re in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Over at the Hey Grill Hey Store, we have sauces, rubs, and more to save you time and energy when you’re busy at the grill. Check it out today!

Philly cheese steak on peach butcher paper.

Philly Cheese Steak on the Griddle

Susie Bulloch
These Philly cheesesteaks are a simple recipe for making cheesesteaks in your own backyard. While you won't be able to get the exact same experience of a Philly cheesesteak unless you're in Philly itself, this process will get you some pretty darn delicious sandwiches.
Prep Time : 20 mins
Cook Time : 10 mins
Total Time : 30 mins
Servings : 4 people
Calories : 665kcal



  • 2 boneless ribeye steaks
  • 2 green bell peppers (sliced into strips)
  • 1 yellow or sweet onion (sliced into strips)
  • 4 Tablespoon butter
  • 1 Tablespoon Hey Grill Hey Beef Rub (or equal parts salt, pepper, and garlic powder)
  • 8 slices provolone cheese (or 1/2 cup Cheez Whiz, depending on your preference)
  • 4 hoagie style rolls (cut in half lengthwise)


  • Chill the steaks. Thirty minutes before cooking, place your steaks in the freezer to chill. This will help immensely with getting thin slices.
  • Slice the veggies. Prepare all the peppers and onions by slicing them into strips.
  • Prep the steak. Remove the steaks from the freezer just before slicing. You don’t want your steaks frozen just very chilled and a bit more firm. Use a sharp knife to remove the hard pieces of fat from the exterior of the steaks and then slice them into thin slices.
  • Preheat. Preheat your griddle or flat top grill to medium-high heat (about 375 degrees F).
  • Toast the buns. Spread 2 Tablespoons of butter on the griddle and set your buns, cut side down, to toast for 1-2 minutes. Remove the buns and set aside.
  • Season the steak. Melt the remaining butter on the griddle and place the sliced ribeye into the melted butter. Season with 1-2 Tablespoons of the Hey Grill Hey Beef Rub and use your spatula to move the steaks around the griddle.
  • Finish cooking. After 2-3 minutes, flip the steaks and the veggies. Everything should have some nice browned edges. Cook for an additional 2-3 minutes to crisp the other side.
  • Add cheese. Mix the steak and the veggies together and create 4 separate piles of meat about the size of your hoagie rolls. Top each pile with 2 slices of cheese. Place the buns, cut side down, on top of the cheese. Allow everything to steam together and melt the cheese for about 30 seconds.
  • Assemble. Get your spatula under the meat and veggies on the griddle and carefully lift and flip, keeping everything inside the buns. Serve warm and enjoy!


Calories: 665kcal | Carbohydrates: 39g | Protein: 39g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 2465mg | Potassium: 503mg | Fiber: 3g | Sugar: 7g | Vitamin A: 922IU | Vitamin C: 50mg | Calcium: 318mg | Iron: 13mg
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