Ultimate Griddled Cheesesteak (Printable)

Tender sliced ribeye with sweet caramelized onions and melted provolone on butter-toasted hoagie rolls.

# What You'll Need:

→ Meats

01 - 1 ½ 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 - ½ teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat a large griddle or heavy skillet over medium-high heat.
02 - Add 1 tablespoon oil. Sauté 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. Spread out 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.
05 - Divide the mixture into 4 portions. Place 2 slices of provolone over each. Let cheese melt, about 1 minute.
06 - Split hoagie rolls and butter their insides. Toast buttered sides on the griddle until golden.
07 - Using a wide spatula, scoop each cheesy beef-onion portion onto a toasted roll. Serve immediately.

# Expert Advice:

01 -
  • The ribeye melts in your mouth while that provolone gets perfectly gooey and browned at the edges
  • Once you master the griddle technique, youll wonder why you ever bothered with delivery again
02 -
  • Crowding the meat on the griddle will steam it instead of searing it, so work in batches if necessary
  • Freezing the ribeye for 30 minutes makes paper thin slicing so much easier and safer
03 -
  • A cast iron griddle holds heat better than stainless steel, giving you better sear marks
  • Letting the meat rest for a minute after cooking helps redistribute the juices

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