Philly Cheesesteaks are a huge hit at our house. Tender ribeye steak with grilled onion and bell pepper. Topped with melting provolone cheese. Simple and delicious. Absolutely the best dinner sandwich ever. We cook them on a griddle on the gas grill and they are perfect every time. Serve them up with air fryer steak fries as the perfect side dish.
What you need
Ribeye steaks
Sweet onions
Bell peppers
Sliced provolone
Sub rolls
Olive oil
Salt and Pepper
Butter
Mayonnaise
How to make Philly Cheesesteaks
Lightly butter four sub rolls and slightly toast them under the broiler. My first attempt at slightly toasting the rolls went horribly wrong. My biggest fault in the kitchen is walking away from the broiler! I am used to multi-tasking and have a tendency to wander away. I need to put a tether on the oven so that I can’t leave it alone. I had to send someone to the store for more rolls. Second time turned out great. My daughter insisted I include the photo of my burned rolls to keep it real. I hope you keep reading my recipes.
Heat your gas grill and slightly grill the steaks. Just put a little color on the outside. This makes them much easier to cut. Transfer to a cutting board and let rest for 10 minutes while you prep the other ingredients. Slice them, then cross cut the slices into small bite sized pieces. Don’t worry that the steaks are barely cooked as they are headed to the griddle! Chop the sweet onion and bell pepper into a large dice, big enough that they won’t cook down to nothing.
Heat the griddle and add the oil. Cook the steak, onion and bell pepper together. Sprinkle with salt and pepper as the mixture cooks. Cook for 5-10 minutes, until the steak is browned and the vegetables are tender. Continually turn the mixture as it cooks, as in a stir fry.
Split the mixture into four oblong sections that will fit onto the sub rolls. Top each section with two slices of provolone cheese. Cover for 2-3 minutes, until the cheese is melted.
Spread the sub rolls with a little mayonnaise. Using a long spatula, transfer each section onto a sub roll. Perfect served with Air Fryer Potato Wedges. Enjoy!
Philly Cheesesteaks
Ingredients
- 2 ribeye steaks
- 2 sweet onions
- 2 bell peppers
- 8 slices provolone cheese
- 4 sub rolls
- 2 1/2 T butter, softened
- 2 T light olive oil, divided
- 3/4 t salt
- 1/2 t pepper
- 2 1/2 T mayonnaise
Directions
- Step 1 Spread the sub rolls with butter and lightly toast under the broiler. Set aside.
- Step 2 Heat your gas grill and slightly grill the steaks. Just enough to put some color on them. Transfer to a cutting board and let rest for 10 minutes while you prep the other ingredients.
- Step 3 Chop the onions and bell peppers into a large dice, large enough that they won’t cook down to nothing.
- Step 4 Heat the griddle and add the oil. Add the steak, onion and bell pepper. Top with salt and pepper and cook until steak is browned and vegetables are tender, about 5-10 minutes. Continually turn the mixture as it cooks.
- Step 5 Separate the meat mixture into 4 oblong sections that will fit onto the sub rolls. Top each section with 2 slices of provolone cheese. Cover for 2-3 minutes, until the cheese is melted.
- Step 6 Using a long spatula, transfer each section to one of the sub rolls.
