Ultimate Griddled Cheesesteak Sandwich (Printable)
Tender ribeye steak with sweet caramelized onions and gooey provolone, all stacked on a butter-toasted hoagie roll for maximum flavor.
# 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
# How To Make It:
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 Hints:
01 -
- The ribeye stays tender because you slice it thin and cook it fast
- Caramelized onions bring natural sweetness that balances the rich beef
- Buttered toasted rolls make every bite perfectly crunchy and soft
02 -
- Freeze the ribeye for 30 minutes to make paper-thin slicing easier
- Crowding the griddle steams the meat instead of searing it so work in batches
- The onions need at least 10 minutes to properly caramelize
03 -
- Ask your butcher to slice the ribeye thin if you want to save prep time
- Butter the rolls all the way to the edges for maximum crunch