Ultimate Griddled Cheesesteak (Printable)
Tender ribeye with caramelized onions and melted provolone on a buttery toasted roll.
# What You'll Need:
→ Meats
01 - 1 ½ 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 tbsp unsalted butter, softened
→ Seasonings & Oils
08 - 2 tbsp vegetable oil or canola oil
09 - 1 tsp kosher salt
10 - ½ tsp freshly ground black pepper
# Directions:
01 - Preheat a large griddle or heavy skillet over medium-high heat.
02 - Add 1 tbsp 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 - 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 stays impossibly tender while developing that gorgeous crust
- Everything happens on one griddle meaning less cleanup and more eating
02 -
- Freezing the steak for 30 minutes makes it infinitely easier to slice thinly against the grain
- Resist the urge to stir the meat constantly while it sears or you will lose that crust
03 -
- Season the onions with a pinch of salt early to help draw out their moisture and speed up caramelization
- Let the meat rest for a minute off the heat before assembling to keep those juices inside where they belong