This cheese steak recipe brings Philadelphia-style flavor to your outdoor griddle using thin-sliced ribeye, caramelized onions, and melted provolone on a hoagie roll. It's quick, affordable, and delivers restaurant-quality results at home.
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Place the 1 lb Ribeye Steak in the freezer for about 1 hour to chill prior to slicing.
Dice the 1 onion.
Remove the 1 lb Ribeye Steak from the freezer and thinly slice it across the grain using a sharp knife.
Heat your outdoor griddle up to medium low heat.
Using a couple teaspoons of olive oil to lubricate the griddle, add the 1 onion and cook for a couple of minutes until they begin to become soft and translucent. Then move the onions to a cooler side of the griddle.
Add a little bit more olive oil and cook the 1 lb Ribeye Steak. We're not looking for a deep sear; we're trying to keep the meat nice and moist while it cooks.
Once the meat is showing little to no pink remaining, move the onion back over and combine it with the meat, along with seasoning with Essential Equation SPG seasoning to your liking.
Arrange the meat and onion mixture to fit the size and shape of your hoagie roll, splitting it in half if you prefer (for easier transfer to the bun). Then top it with 4 slices provolone cheese and allow it to melt for about a minute.
While the cheese is melting, place the sliced hoagie roll open side down on the griddle to warm up.
Once the cheese has melted, transfer the meat, onion, and cheese mixture to the hoagie roll.
Leftover cooked cheese steak can be wrapped and refrigerated for up to 2 days; reheat on a griddle or skillet over medium heat until warmed through.
outdoor griddle or flat-top pan · sharp knife for slicing steak
Slice the chilled ribeye as thin as possible—about 1/8 inch or thinner. Freezing the steak for 30 minutes before slicing makes this easier.
Yes, use a cast-iron skillet or large flat-top pan on your stovetop. The griddle gives even heat distribution but isn't essential.
American cheese, Cheez Whiz, or mozzarella work well. Provolone adds a slight tang; American cheese gives a creamier melt.
Cook over high heat for 1-2 minutes total until the meat is no longer pink. The steak cooks quickly due to its thin slicing.
Slice the steak and dice the onion up to 4 hours ahead. Keep the steak chilled. Cook just before serving for best texture.
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