Description

As someone who’s tested Philly cheesesteaks on a griddle, stovetop, and even camping, this method is foolproof. The sizzling steak, caramelized onions, and melted cheese tucked into a toasted roll is simply unbeatable. It’s easy enough for weeknights but impressive enough for game day or a crowd.

Ingredients

1 lb ribeye steak, thinly sliced

1 tablespoon olive oil

1 large yellow onion, thinly sliced

4 hoagie rolls or Amoroso rolls

4–8 slices provolone cheese

Salt & pepper

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Instructions

Preheat griddle to medium-high (~400°F)
Sauté onions (and optional veggies) in butter/oil until golden; move to cooler side
Add steak, season, and chop as it cooks for 2–3 min
Mix in onions, then divide into 4 piles
Top with cheese, cover with dome until melted
Toast hoagie rolls, scoop the cheesesteak mixture in, and serve

Notes

Dome lid = perfect melted cheese
Use a bench scraper for the ultimate chopped texture
Don’t crowd the griddle or your meat will steam

Nutrition

Serving Size: 1