Ultimate Griddled Cheesesteak Sandwich (Printable)

Tender ribeye sizzling with golden onions and gooey provolone on butter-toasted hoagie rolls.

# 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
04 - 1 red bell pepper, thinly sliced

→ 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 Steps:

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

# Expert Advice:

01 -
  • The ribeye stays impossibly tender because you slice it against the grain before cooking
  • Those caramelized onions become sweet and jammy, balancing the rich beef perfectly
02 -
  • Freezing your steak for 30 minutes makes it so much easier to slice paper-thin
  • Don't rush the onions, they need time to develop that deep sweet flavor
03 -
  • Work in batches if your griddle is crowded, otherwise you'll steam the meat instead of searing it
  • Let the beef rest for a minute after cooking so the juices redistribute

Go Back