Philly Cheesesteaks are awesome, they’re filling, and in ways their fulfilling. A good old fashioned comfort food in my books. And yet they’re often forgotten or put aside in our minds. But guess what? You can make them at home! And trust me they’re just as good if not better than at a restaurant.
Since we don’t often think about Philly Steaks, a lot of us don’t really have a good recipe or the will power to try it out. However, if you’re looking for a new creative way to grill your way into your friend’s and family’s hearts, this might just be the ticket. I’ve cooked these for quite a few people and always get rave reviews!
Since you’re making your own, you can customize! A few of my guests wanted pepperjack… You know what? No problem! You can have it whatever way you want it around here and that’s the beauty of cooking at home. Take my Philly Cheese Steak Recipe and make it your own. Evolve it and practice it and love every sandwich you make.
Yes, I do use a Blackstone Griddle for this recipe. No, you don’t need to have a griddle to make cheese steaks!
Use a cast iron skillet on your stove top or grill to get the job done. Toast your hoagies in the oven instead of on the griddle. There are a lot of ways to get around the requirements of this recipe. I say modify it how you need to and get the job done!
AuthorBradley BBQCategoryBeef, Entree, MeatDifficultyIntermediateThis is my personal Philly Cheese Steak Recipe. Feel free to use it. It will impress your friends & family!
Place your ribeye steaks in the freezer for 45 minutes to firm them up. Pull them out & remove any large fat chunks or silver skin. Slice strips as thinly as possible against the grain. Chop the strips into desired lengths for cooking.
Dice onions & cut bell peppers into strips. Base the size of the chunks on the size you would like to eat.
Halve and butter hoagie buns. Microwave the stick of butter for 15 seconds to ease the buttering process.
Grill the onions & bell pepper until they begin to brown. Add some 50/50 salt & black pepper seasoning to the veggies while grilling. Steam with water as needed.
After veggies begin to brown, add the ribeye strips to the grill. Season with 50/50 blend and cook until evenly browned.
Mix the meat and vegetables together and cook together for a minute or two. Portion out 6 portions of the meat & veggie mix on your grill. Add 2 slices of provolone to the top of each portion.
Grill the hoagie buns face down in the butter. Next place the cheese steak mix portions from the grill into the hoagie buns. Serve with mayo and enjoy!
Ingredients
Directions
Place your ribeye steaks in the freezer for 45 minutes to firm them up. Pull them out & remove any large fat chunks or silver skin. Slice strips as thinly as possible against the grain. Chop the strips into desired lengths for cooking.
Dice onions & cut bell peppers into strips. Base the size of the chunks on the size you would like to eat.
Halve and butter hoagie buns. Microwave the stick of butter for 15 seconds to ease the buttering process.
Grill the onions & bell pepper until they begin to brown. Add some 50/50 salt & black pepper seasoning to the veggies while grilling. Steam with water as needed.
After veggies begin to brown, add the ribeye strips to the grill. Season with 50/50 blend and cook until evenly browned.
Mix the meat and vegetables together and cook together for a minute or two. Portion out 6 portions of the meat & veggie mix on your grill. Add 2 slices of provolone to the top of each portion.
Grill the hoagie buns face down in the butter. Next place the cheese steak mix portions from the grill into the hoagie buns. Serve with mayo and enjoy!
Good question! I have quite a few up my sleeve that I’ll be sharing. But what I’d really like is for you to tell me what you’d like to see!
Got a hankering for grilled pizza? Let me know. A fantastic prime rib recipe you’d like me to share on your behalf? Let me know.
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