Philly Cheesesteak Sandwiches

Cook Time

10 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Moderate

Prep Time

10 mins

Servings

4



Ingredients


2 tbsp, divided Butter

4 Hoagie Rolls, Sliced lengthwise

2 tbsp Olive Oil

1-2 tbsp Pit Boss Chop House Steak Rub

8 slices Provolone Cheese, Sliced

2 lbs., sliced thinly Rib-Eye Steaks

1 Yellow Onion, Sliced



Cooking Instructions


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.


Which Steak to Use in Philly Cheesesteak?

Traditionally a Philly Cheesesteak Sandwich is made with thinly sliced ribeye. However, if you cannot find sliced ribeye in your local grocery store, hanger and skirt steaks can be used in place of it.


Wood Pellet Recommendation

We like the bold aromas of Charcoal Blend Hardwood Pellets for this beefy sandwich recipe.

Note: This recipe uses Pit Boss Chop House Steak Rub seasoning.

  1. 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.
  2. 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 facedown onto griddle and cook until toasted. Set aside.
  3. Melt remaining tablespoon of butter and olive oil on the griddle. Add sliced onions and cook for 2 minutes, or until lightly caramelized. Move to the lower-right corner of griddle to keep warm.
  4. Season steak generously with Pit Boss Chop House Steak Rub, then place on griddle and cook for 3 minutes, stirring to brown all sides. Mix in caramelized onions.
  5. 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!


Special Tools


  • Bench Scraper or Metal Spatula
  • Serrated Knife


Bigger. Hotter. Heavier. Tip


To slice ribeye on your own, wrap the steak in plastic wrap and put in the freezer for about 20 minutes, until it is firm but not frozen. This will make it easier to slice with a sharp knife.



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