Ultimate Griddled Cheesesteak

This ultimate griddled cheesesteak piles thinly shaved ribeye, smoky Gouda, and sweet peppers onto toasted hoagie rolls for the kind of sandwich no one can resist. Whether you have a Blackstone griddle or just a trusty cast-iron skillet, you can make deli-style cheesesteaks right at home with sizzling flavor and melty cheese in every bite.

These cheesesteaks became my go-to after a trip to Philly and now they are a must whenever friends come over for game night. I love how the smoky Gouda melts with the beef for something both familiar and totally new.

Ingredients

• Shaved ribeye or sirloin: gives a rich and tender base you want thin slices with good marbling
• Trybachan’s Original Sauce: delivers a zesty kick and helps keep the meat juicy check specialty aisles or add your favorite savory sauce
• Red bell pepper: brings sweetness and vibrant color use one that feels heavy and firm
• Poblano pepper: adds a hint of earthy spice for depth choose one that is glossy and deep green
• Medium onion: gives aromatic bite sweet onions work beautifully here
• Butter or oil: provides the fat for browning and keeps the veg silky use real butter or a high heat oil like avocado
• Provolone cheese: melts smoothly and provides that classic cheesesteak tang deli-sliced is perfect
• Smoked Gouda cheese: brings smoky notes and creamy melt buy it fresh from the cheese counter for best flavor
• Hoagie rolls: serve as the sturdy, chewy base look for rolls with a soft inside and crisp crust
• Salt and black pepper: let you season just right use flaky salt and freshly ground pepper for best taste

Step-by-Step Instructions

Preheat the Griddle:

Let your griddle or skillet preheat to medium-high for about five minutes you want a hot surface for the best sear on the meat and vegetables

Sauté the Peppers and Onions:

Melt the butter or warm oil on the hot surface then add the sliced onions bell pepper and poblano pepper cook slowly for five to seven minutes stirring occasionally until they become soft and just a bit charred move them to the side to stay warm

Cook the Shaved Beef:

Spread the shaved beef out in an even layer let it cook without moving for one or two minutes so it gets a nice crust then flip it and chop it into smaller bites with your spatula season well with salt and black pepper and cook for another two to three minutes until fully browned

Add the Trybachan’s Sauce:

Pour the sauce evenly over the beef stir to cover every piece and cook for another minute so the flavors soak in

Melt the Cheese:

Return the peppers and onions to the beef mix gently then divide the mixture into four mounds lay one slice of provolone and one slice of smoked Gouda over each pile turn down the heat and let the cheese soften and melt for about thirty seconds

Toast the Hoagie Rolls and Assemble:

Spread butter on your hoagie rolls and toast them quickly on the griddle until golden and crisp about thirty seconds fill each roll with a generous scoop of the cheesy beef mixture press lightly and serve while hot

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Smoked Gouda is my favorite part of this recipe it brings a special richness and a hint of campfire nostalgia I remember my dad making cheesesteaks on the grill during summer cookouts and this smoky flavor just takes me back

Storage Tips

Wrap leftover cheesesteak mixture tightly and refrigerate for up to two days Reheat in a skillet for best texture Avoid microwaving hoagie rolls as they get tough

Ingredient Substitutions

You can swap sirloin for ribeye if needed or use a flank steak sliced paper thin For the sauce sriracha mayo or a smoky barbecue sauce works if you cannot find the original Trybachan’s Any meltable cheese from fontina to pepper jack can add your own twist

Serving Suggestions

Serve these hefty sandwiches with crisp fries or kettle chips A cool side salad with vinegar dressing helps cut through the richness Ice cold lemonade or a simple lager is the perfect pairing

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Cultural Context

While Philly cheesesteaks are legendary this version leans into smoky flavors and playful swaps The Blackstone griddle craze makes it easy for home cooks to capture those nostalgic street-food tastes without a trip to the city

Frequently Asked Questions

→ What type of steak works best for a griddled cheesesteak?

Shaved ribeye or sirloin are ideal for their tenderness and marbling, providing a juicy, flavorful result.

→ Can I substitute the cheeses?

Absolutely! American cheese or Cheez Whiz give a more classic Philly taste, while Gouda adds a smoky element.

→ How do I get the beef extra crispy?

Let the beef sear undisturbed for a couple of minutes before flipping. This helps develop a flavorful crust.

→ Is a Blackstone griddle necessary?

No, a cast-iron skillet on the stovetop achieves similar caramelization and flavor with great results.

→ What sides pair well with this sandwich?

Classic options include fries, coleslaw, or a simple side salad to balance the richness.