Ultimate Griddle Philly Cheesesteaks
Tender shaved beef, caramelized onions, and melted American cheese piled into lightly toasted hoagie rolls for an easy, beginner-friendly griddle meal.
Equipment
- Flat-top griddle or large cast-iron skillet
- Two sturdy metal spatulas
- Sharp chef’s knife
- Cutting board
- Cheese melting dome or large metal bowl, optional
- Instant-read thermometer, optional
Ingredients
- 1 1/2 pounds shaved ribeye or shaved sirloin
- 1 large yellow onion thinly sliced
- 1 tablespoon neutral cooking oil
- 1 teaspoon kosher salt divided, or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 8 slices white or yellow American cheese
- 4 sturdy hoagie or Italian rolls
- 2 tablespoons softened butter
- Pickled hot peppers optional
- Cheez Whiz optional
Instructions
- Preheat the griddle with one side set to medium heat and the other side set to medium-high heat, approximately 375°F to 400°F.
- Add the cooking oil to the medium-heat side. Add the sliced onion and season lightly with some of the salt.
- Cook the onions for 6 to 8 minutes, tossing occasionally, until tender and lightly browned. Move them to a cooler section of the griddle.
- Spread the softened butter over the cut sides of the rolls. Place the rolls cut-side down on the griddle for 1 to 2 minutes, until lightly toasted. Remove and set aside.
- Spread the shaved beef in a thin, even layer across the hotter section of the griddle. Season with the remaining salt and black pepper.
- Allow the beef to sear without moving it for 60 to 90 seconds.
- Use two metal spatulas to chop, turn, and separate the beef. Continue cooking for another 2 to 3 minutes, until fully browned and cooked through.
- Combine the cooked onions with the beef and toss until evenly distributed.
- Divide the beef and onion mixture into four portions shaped roughly to the length of the rolls.
- Place two slices of American cheese over each portion.
- Cover the portions with a melting dome for 30 to 60 seconds, until the cheese is fully melted. If needed, add a small splash of water beside the food before covering to create steam.
- Open each toasted roll and place it directly over one portion of beef and cheese.
- Slide a spatula underneath the filling, turn the roll upright, and transfer the cheesesteak to a serving plate.
- Add pickled hot peppers or Cheez Whiz if desired. Serve immediately.
Notes
Notes
Shaved ribeye provides the richest flavor, but shaved sirloin is a more affordable option that still works well. If slicing the beef yourself, place it in the freezer for 20 to 30 minutes so it becomes firm and easier to slice thinly. Cook the onions before the beef because the onions require more time to soften. Avoid overcrowding the griddle. Cook the beef in two batches if necessary so it browns instead of steaming. American cheese provides the smoothest melt. Provolone or Cheez Whiz may be substituted. Bell peppers and mushrooms are optional additions rather than required ingredients. A large cast-iron skillet can be used indoors. Cook in batches to maintain high heat. Great store-bought steak seasonings are perfectly acceptable. Kinder’s, Meat Church, Killer Hogs, or a simple salt-pepper-garlic blend can be used, but season lightly because the cheese already contains salt. Nutrition is estimated and will vary based on the cut of beef, rolls, cheese, oil, and optional toppings.
Shaved ribeye provides the richest flavor, but shaved sirloin is a more affordable option that still works well. If slicing the beef yourself, place it in the freezer for 20 to 30 minutes so it becomes firm and easier to slice thinly. Cook the onions before the beef because the onions require more time to soften. Avoid overcrowding the griddle. Cook the beef in two batches if necessary so it browns instead of steaming. American cheese provides the smoothest melt. Provolone or Cheez Whiz may be substituted. Bell peppers and mushrooms are optional additions rather than required ingredients. A large cast-iron skillet can be used indoors. Cook in batches to maintain high heat. Great store-bought steak seasonings are perfectly acceptable. Kinder’s, Meat Church, Killer Hogs, or a simple salt-pepper-garlic blend can be used, but season lightly because the cheese already contains salt. Nutrition is estimated and will vary based on the cut of beef, rolls, cheese, oil, and optional toppings.