Ultimate Griddled Cheesesteak (Printable)
Tender ribeye steak with caramelized onions and melted provolone on buttery toasted hoagie rolls.
# Ingredient List:
→ Meats
01 - 1.5 pounds ribeye steak, thinly sliced
→ Vegetables
02 - 2 large yellow onions, thinly sliced
03 - 1 green bell pepper, thinly sliced
04 - 1 red bell pepper, thinly sliced
→ Bread & Cheese
05 - 4 hoagie rolls or sub rolls
06 - 8 slices provolone cheese
07 - 2 tablespoons unsalted butter, softened
→ Seasonings & Oils
08 - 2 tablespoons vegetable oil or canola oil
09 - 1 teaspoon kosher salt
10 - 0.5 teaspoon freshly ground black pepper
# How to Make:
01 - Preheat a large griddle or heavy skillet over medium-high heat.
02 - Add 1 tablespoon oil to the preheated griddle. Sauté the onions and bell peppers with a pinch of salt until deeply golden and caramelized, about 8-10 minutes. Transfer to a side of the griddle or a plate.
03 - Add remaining oil to the griddle. Spread out the sliced ribeye in a single layer. Season with salt and pepper. Cook undisturbed for 1-2 minutes, then stir and cook until just browned, about 3 more minutes.
04 - Return the cooked onions and peppers to the griddle with the beef. Toss to combine thoroughly.
05 - Divide the mixture into 4 equal portions. Place 2 slices of provolone over each portion. Allow cheese to melt completely, about 1 minute.
06 - Split the hoagie rolls and butter their insides. Toast buttered sides on the griddle until golden brown.
07 - Using a wide spatula, scoop each cheesy beef-onion portion onto a toasted roll. Serve immediately while hot.
# Helpful Tips:
01 -
- The ribeye stays tender even after high heat cooking because you slice it thin against the grain
- These cheesesteaks taste like they came from a Philly corner shop but use simple ingredients you can find anywhere
02 -
- Freeze your ribeye for 30 minutes before slicing, it makes those thin cuts so much easier to achieve
- Don't crowd the griddle when cooking the meat or you'll steam instead of sear
03 -
- Leftover cheesesteak filling reheats surprisingly well in a skillet the next day
- If your rolls seem stale, sprinkle them with water and warm in the oven for 5 minutes before toasting