When it comes to griddle grilling, there is no better expert than BBQ and grilling luminary, Paul Sidoriak.
In fact, his The Flippin’ Awesome Backyard Griddle Cookbook is the first comprehensive book dedicated to the art of cooking with a griddle on the grill. In it, Paul offers up countless mouthwatering recipes but there is arguably one king of the griddle-grilling experience — the Philly cheesesteak hoagie.
According to the author, “Anyone who has had a real-deal Philadelphia cheesesteak sandwich can tell you there is something about it that is pure perfection. You can get the taste of Philly at home anytime you’re in the mood…(and) although this version of cheesesteak does not include mushrooms, feel free to add them, or freestyle with additional ingredients like jalapenos, marinara sauce, or even bacon if the mood strikes you.”
Shaved ribeye steak, which is the cornerstone of this recipe, can often be found in the freezer section of major grocery stores and works well when cooked direct from the freezer. A good butcher will often slice a ribeye super thinly for you if you ask nicely and give some advance notice. If not, a ribeye roast can be cut thinly if you let it sit in the freezer for close to an hour and then carefully cut it with a very sharp knife.
Want to learn more about griddle grilling? In addition to the book, you can keep up with what Paul is cooking at his website GrillingMontana.com or on Instagram @GrillingMontana.
Griddle Grilled Philly Cheesesteak Recipe
Makes:
Takes:
Ingredients
- butter, as needed
- 2 French bread sandwich buns
- cooking oil, as needed
- 1 medium bell pepper
- 1 medium onion
- 2 garlic cloves
- 12 ounces shaved or very thinly sliced ribeye roast
- 8 American cheese slices
- salt and pepper to taste
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Prep. Thinly slice the bell pepper and onion. Finely mince the garlic.
- Bring the griddle grill to medium-high heat. Melt butter on the griddle and toast the cut sides of the sandwich buns until they turn a light golden brown. Set aside on a serving platter.
- Fire up. Oil the griddle grill and turn the heat up to high. Begin to sauté the peppers, onions, and garlic.
- Cook. Begin to sauté the peppers, onions, and garlic.
- Spread the ribeye roast out on the griddle grill, and as liquid begins to release from the meat, season with salt and pepper, and use two heavy-duty spatulas to chop the meat on the griddle into shreds.
- As the sautéed peppers and onions become wilted and translucent, the shredded meat should be turning from raw to almost cooked. Mix the meat with the peppers and onions and continue to cook until the meat is just cooked through.
- Divide the meat into two loose piles that will fit under a grill lid. Add 4 slices of the cheese to each pile of meat. Add a squirt of water around the meat and cover. Allow it to cook for 2 to 3 minutes, until the cheese is melted and gooey.
- Serve. Using both spatulas, scoop up the cheesesteak filling and scrape it on to the bun. Serve with plenty of napkins.
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