Philly Cheese Steak on the Griddle

Philly cheese steak on peach butcher paper.

Philly Cheese Steak 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.

Prep Time20

Cook Time10

Total Time30

Course: Main Dish

Cuisine: American

Keyword: Philly Cheese Steak

Servings: people

Author: Susie Bulloch

Ingredients

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

Instructions

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!

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