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Created by: Pit Boss Kitchen
Philly Cheesesteak Sandwiches
4 Servings
10 minutes Prep Time
10 minutes Cook Time
Philly Cheesesteak Sandwiches are legendary-- and for good reason. Filled with tender, thinly sliced ribeye, gooey provolone cheese, and caramelized onions tucked into a buttery, toasted hoagie roll, these are the real deal. The entire sandwich is cooked up on the Pit Boss Platinum Series KC Combo's griddle side for an easy and authentic grilling experience. Serve them up for game day and score big with all your hungry football fans.
Ingredients
2 Tbsp, divided Butter
2 Tbsp Olive Oil
8 slices Provolone Cheese, Sliced
1 Yellow Onion, sliced
4 Hoagie Rolls, Sliced lengthwise
1-2 Tbsp Pit Boss Chophouse Steak Rub
2 lbs., sliced thinly Rib-Eye Steaks
1 Green Bell Pepper, Sliced
Directions
Fire up your Pit Boss KC Combo and preheat griddle to 375°F. If using a gas or charcoal grill, set heat to medium heat. For all other grills, preheat cast iron skillet on grill grates.
Melt 1 tablespoon of butter and 1 tablespoon of olive oil on griddle. With a serrated knife, slice rolls 3/4 of the way through, then place face down onto griddle and cook until toasted. Set aside.
Melt remaining tablespoon of butter and olive oil on the griddle. Add sliced onions and bell pepper and cook for 2 minutes, or until lightly caramelized. Move to the lower-right corner of griddle to keep warm.
Season steak generously with Pit Boss Chophouse Steak Rub, then place on griddle and cook for 3 minutes, stirring to brown all sides. Mix in caramelized onions and bell pepper.
Divide steak and onions into 4 portions on the griddle, then top each with 2 slices of provolone cheese. Let cheese melt slightly and transfer to a toasted hoagie roll using a bench scraper or metal spatula. Serve hot and enjoy!
