Philly Cheesesteak Sandwich
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 hoagie rolls, soft, cut ¾ way, local bakery preferred
  • 2.5 pounds ribeye steak, sliced as thin as possible
  • 12 slices provolone cheese, thinly sliced, 3 slices per sandwich
  • 4 tablespoons olive oil
  • 2 large yellow onion, thinly sliced/julienned
  • 1 green bell pepper, cleaned, thinly sliced/julienned
  • 1 red bell pepper, cleaned, thinly sliced/julienned
  • 1 yellow bell pepper, cleaned, thinly sliced, julienned
  • Kosher salt and freshly ground pepper, to taste
  • *Mayonnaise for sandwich (optional)
  1. Turn the griddle on to high. Make sure to have your griddle accessory kit ready and staged.
  2. Add 2 tablespoons oil and onions and bell peppers. Sauté for 6-8 minutes, stirring occasionally until soft. Salt and pepper, to taste.
  3. Push the mix off to the side of the griddle, making room to cook the meat.
  4. Take the bench scraper and clean surface of griddle, removing any residual.
  5. Add 2 tablespoons olive oil and the thinly sliced beef. Sauté the meat on one side for about one minute. Salt and pepper, to taste.
  6. Flip the meat over and cook until the meat is no longer pink, about one more minute.
  7. Using the spatula and bench scraper, miix the meat with the onion mix, and form 4 rows with spatula, one for each sandwich. Taste the mix, and if needed salt and pepper.
  8. Top each row with 3 slices of cheese per row/sandwich. Turn the heat off and close the lid for a minute to allow the cheese to melt.
  9. To plate, using the spatula, scoop the meat and onion mix and carefully place on top of the soft hoagie roll. If you like, add some mayonnaise to your sandwich before you add the meat. Enjoy
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