Ultimate Griddled Cheesesteak (Print Version)
# Ingredients:
→ For the Cheesesteak
01 -
1 lb shaved ribeye or sirloin
02 -
2 tbsp Trybachan’s Original Sauce
03 -
1 red bell pepper, thinly sliced
04 -
1 poblano pepper, thinly sliced
05 -
1 medium onion, thinly sliced
06 -
2 tbsp butter or oil
07 -
4 slices provolone cheese
08 -
4 slices smoked Gouda cheese
09 -
4 hoagie rolls, lightly toasted
10 -
Salt to taste
11 -
Black pepper to taste
# Instructions:
01 -
Preheat your Blackstone griddle, flat-top grill, or cast-iron skillet to medium-high heat. If using a stovetop, set your burner to medium-high and let the pan heat up for 5 minutes.
02 -
Add butter or oil to the hot griddle. Toss in the sliced onions, red bell pepper, and poblano pepper. Sauté for 5–7 minutes until softened and slightly charred. Move them to the side of the griddle to keep warm.
03 -
Spread the shaved beef evenly on the griddle. Let it sear for at least 1–2 minutes without stirring. Once browned, flip the beef and use a spatula to break it into smaller pieces. Season with salt and black pepper. Cook for another 2–3 minutes until fully browned.
04 -
Drizzle Trybachan’s Original Sauce over the beef and stir well, ensuring an even coating. Let it cook for 30 seconds to 1 minute.
05 -
Mix the sautéed peppers and onions back into the beef. Divide into four equal portions. Place one slice of provolone and one slice of smoked Gouda over each portion. Lower the heat and let the cheese melt for about 30 seconds.
06 -
Lightly butter the hoagie rolls and toast them on the griddle for 30–60 seconds. Scoop the cheesesteak mixture onto the toasted rolls. Serve hot and enjoy!
# Notes:
01 -
For extra crispiness: Let the beef sear before flipping.
02 -
Cheese options: Try American cheese or Cheez Whiz for a more traditional Philly-style cheesesteak.
03 -
Make it a meal: Serve with fries, coleslaw, or a simple side salad.