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Ultimate Griddled Cheesesteak Recipe

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4.2 from 7 reviews

This Ultimate Griddled Cheesesteak is a mouthwatering sandwich packed with juicy shaved ribeye, smoky Gouda, melted provolone, and sautéed peppers and onions. Cooked on a Blackstone griddle, flat-top grill, or cast-iron skillet, it delivers a flavorful, authentic homemade cheesesteak experience perfect for any meal.

Ingredients

For the Cheesesteak:

  • 1 lb shaved ribeye or sirloin
  • 2 tbsp Trybachan’s Original Sauce
  • 1 red bell pepper, thinly sliced
  • 1 poblano pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 tbsp butter or oil
  • 4 slices provolone cheese
  • 4 slices smoked Gouda cheese
  • 4 hoagie rolls, lightly toasted
  • Salt & black pepper to taste

Instructions

  1. Preheat the Griddle: Preheat your Blackstone griddle, flat-top grill, or cast-iron skillet to medium-high heat. If using a stovetop pan, set the burner to medium-high and allow about 5 minutes for the pan to become hot.
  2. Sauté the Peppers and Onions: Add butter or oil to the heated griddle. Toss in the thinly sliced onions, red bell pepper, and poblano pepper. Sauté them for 5 to 7 minutes until they become softened and develop slight char marks. Then, move them to the side of the griddle to keep warm.
  3. Cook the Shaved Beef: Spread the shaved ribeye evenly across the griddle surface. Let it sear undisturbed for 1 to 2 minutes to develop a browned crust. Flip the beef and use a spatula to break it into smaller pieces. Season generously with salt and black pepper. Cook for another 2 to 3 minutes until fully browned and cooked through.
  4. Add the Trybachan’s Sauce: Drizzle 2 tablespoons of Trybachan’s Original Sauce evenly over the beef. Stir well to coat all the meat. Continue cooking for about 30 seconds to 1 minute to allow the flavors to meld.
  5. Melt the Cheese: Mix the sautéed peppers and onions back into the cooked beef. Divide the mixture into four equal portions directly on the griddle. Place one slice of provolone and one slice of smoked Gouda on top of each portion. Lower the heat and let the cheese melt for approximately 30 seconds.
  6. Toast the Hoagie Rolls & Assemble: Lightly butter the hoagie rolls and toast them on the griddle for 30 to 60 seconds until warm and slightly crispy. Scoop each cheesy beef and pepper mixture onto the toasted rolls. Serve immediately while hot and enjoy your ultimate cheesesteak!

Notes

  • For extra crispiness: Allow the beef to sear properly before flipping to develop a better crust.
  • Cheese options: Substitute American cheese or Cheez Whiz for a more traditional Philly-style cheesesteak taste.
  • Make it a complete meal: Serve alongside fries, coleslaw, or a light side salad for a balanced plate.

Find it online: https://lauracooks.com/ultimate-griddled-cheesesteak-recipe/