Philly Cheesesteak - The Gas Griddle Series

Dive headfirst into outdoor cooking mastery with our Gas Griddle Series, where the hum of the flat-top grill meets the magic of open-air cooking. This week, we're bringing a street-corner classic to your backyard with a mouthwatering Philly Cheesesteak recipe that promises to make your taste buds dance. Imagine succulent slices of ribeye steak, seared to perfection, nestled alongside a golden heap of caramelized onions, all cloaked in the warm embrace of melted provolone cheese. This symphony of flavors finds its home within the crunchy exterior of a garlic butter toasted hoagie roll, creating a delightful harmony that sings of the vibrant streets of Philadelphia.

As the griddle heats up and anticipation builds, prepare yourself for an explosion of tastes that will transport you to the heart of the city renowned for this culinary fistful. With the Summerset Gas Griddle, you have plenty of cooking area to fry the steak and onions and toast the rolls without anything falling between the grates.

Get the classic taste of a Philadelphia sandwich shop in your own backyard with the Gas Griddle. Each bite celebrates textures and comfort food, from the tender chew of the steak to the smooth, velvety melt of the cheese and the sweet crunch of the onions, all brought together in a buttery roll.

So, fire up your gas griddle, and let's get ready to turn your outdoor kitchen into the stage for an unforgettable Philly Cheesesteak experience that buzzes with energy and promises delicious satisfaction.

Serves 3-4

Philly Cheesesteak Ingredients

  • 1 lb Ribeye steak, trimmed and thinly sliced*
  • 1/2 tsp Sea salt, or to taste
  • 1/2 tsp Black pepper, or to taste
  • 1 sweet onion (large), diced
  • 8 slices provolone cheese, mild (not aged provolone)
  • 4 Hoagie Rolls, sliced 3/4 through
  • 2 Tbsp unsalted butter, softened
  • 1 garlic clove, pressed
  • 2-4 Tbsp mayonnaise, or to taste

Philly Cheesesteak Directions

  1. Slice hoagie rolls 3/4 of the way through with a serrated knife. Dice onions and thinly slice beef.*
  2. In a small bowl, stir together two tablespoons of softened butter and one pressed garlic clove. Spread garlic butter onto the cut sides of four hoagie rolls. Toast the buns on the griddle on medium heat until golden brown, then set aside.
  3. Add 1 tablespoon of oil to your griddle and sauté diced onions until caramelized, then transfer to a bowl.
  4. Increase to high heat and add 1 tablespoon of oil. Spread the super thinly sliced steak in an even layer. Let brown for a couple of minutes undisturbed, then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until the steak is fully cooked through, then stir in the caramelized onions.
  5. Divide the meat into four even portions, top each with two cheese slices, and turn off the heat so the cheese melts without overcooking the meat.
  6. Spread a thin layer of mayo on the toasted side of each roll. Working with one portion at a time, place a toasted bun over each portion and use a spatula to scrape the cheesy beef into your bun as you flip it over. Serve warm.

Notes: *For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes).


Taken from