Ultimate Griddled Cheesesteak (Printer-friendly)

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

# What You Need:

→ Meats

01 - 1.5 lbs ribeye steak, thinly sliced

→ Vegetables

02 - 2 large yellow onions, thinly sliced
03 - 1 green bell pepper, thinly sliced (optional)
04 - 1 red bell pepper, thinly sliced (optional)

→ 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 It:

01 - Preheat a large griddle or heavy skillet over medium-high heat.
02 - Add 1 tablespoon oil. Sauté onions (and bell peppers if using) 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 - Meanwhile, 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 Tips:

01 -
  • The ribeye gets a proper sear that creates those irresistible crispy edges while staying tender inside
  • Caramelizing onions slowly develops a sweetness that balances the rich beef perfectly
  • Everything happens on one griddle, meaning maximum flavor and minimal cleanup
02 -
  • Overcrowding the griddle will steam the meat instead of searing it, so cook in batches if necessary
  • Freezing the steak for 30 minutes makes paper-thin slicing infinitely easier and more uniform
  • Patting the meat dry before seasoning helps it develop a better crust and prevents steaming
03 -
  • Ask your butcher to slice the ribeye paper-thin against the grain for maximum tenderness
  • Warm the rolls slightly in the oven before buttering and grilling for extra crispiness

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