Griddled Cheesesteak
This Philly-style griddled cheesesteak features paper-thin shaved ribeye cooked on a screaming hot griddle with buttery caramelized onions and melted Cooper Sharp cheese. The beef is chopped and seared until crispy at the edges, then steamed inside a toasted hoagie roll for the ultimate juicy, cheesy, and bold sandwich experience.
Equipment
- flat top griddle or cast iron skillet
- two metal spatulas
- sharp slicing knife
- melting dome
Ingredients
- 1.5 lb ribeye steak
- 4 hoagie rolls
- 8 slices Cooper Sharp cheese
- 1 large white onion, sliced
- 2 tbsp butter
- salt to taste
- black pepper to taste
- garlic powder to taste
Instructions
- Place the ribeye steak in the freezer for about 1 hour until firm but not fully frozen. Slice it into very thin ribbons using a sharp knife.
- Heat a flat top griddle or cast iron skillet over medium-high heat. Melt butter and sauté sliced onions until golden brown and caramelized. Move onions to the side of the griddle.
- Add the shaved ribeye to the hot griddle and sear over high heat. Use two spatulas to chop and spread the beef while cooking until browned and slightly crispy.
- Season the beef with salt, pepper, and garlic powder. Toss the caramelized onions back into the meat and mix well.
- Divide the mixture into four equal piles and top each pile with two slices of Cooper Sharp cheese.
- Place the hoagie rolls face-down over the cheese piles. Add a splash of water nearby and cover with a melting dome to steam the bread and melt the cheese.
- Using a spatula, flip each pile of meat and cheese into the rolls. Serve immediately while hot and melty.
Notes
Do not use lean beef. Ribeye’s high fat content keeps the meat juicy and flavorful, creating the signature texture that makes an authentic griddled cheesesteak unforgettable.