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Griddle Grilled Philly Cheesesteak Recipe


Cheesesteak Sandwich
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5 from 2 votes
Why travel to Philadelphia when you can make great cheesesteaks in your own bacykard?

Course:
Main Course
Cuisine:
American
Author: Paul Sidoriak

Makes:

Servings: 2

Takes:

Prep Time: 5 minutes
Cook Time: 15 minutes

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
Metric conversion:

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.