Football season is in full swing and what better way to enjoy the game then chowin’ down on a good Cheesesteak Sandwich.
This is my take on a Philadelphia classic and instead of using the yellow Whiz stuff, I’m topping my steaks with my own version of a cheese sauce. The recipe is super easy and all you need is a hot grill and a griddle top or cast iron skillet. Here’s how I do Cheesesteaks…
First the best Cheesesteaks are made out of thinly sliced ribeye. You can substitute other thinly sliced cuts of beef roasts but using tender ribeye is the best.
I picked up a 3.5lb piece of center cut ribeye at the grocery store and wrapped it in plastic wrap for a quick trip in the freezer. You could get the butcher to slice it for you but I find that firming it up in the freezer makes it easier for me to slice up at home. Use a good knife and cut the ribeye into thin slices.
I like my Cheesesteak Sandwiches with sliced peppers and onions, but you can top them with whatever you like. Thinly slice onion and red/green peppers and fire up the grill. I’m using my PK 360 grill set up for direct grilling. You can use any flat surface, and a cast iron skillet would work here great too – but in this video I’m using a GrillGrate Griddle (youc an check it out here>>)
While the charcoal is getting make the cheese sauce.
Cheesesteak Sandwich Two Cheese Sauce
- 2 cups milk
- 8oz Shredded Pepper Jack
- 8oz Shredded Sharp Cheddar
- ½ stick Salted Butter
- ¼ cup Flour
- 1 teaspoon Killer Hogs Hot Sauce
- ½ teaspoon Ground Mustard
- ¼ teaspoon Ground Cayenne Pepper
- Salt & Pepper to taste
- Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.
- Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.
- Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.
- Keep warm and serve over Cheesesteaks or store in a jar for up to a week in the refrigerator.
When making Cheesesteaks you want to have everything ready to go before you start cooking. The process is fast; start with a little cooking oil on the griddle and add the peppers and onions. Season with a little Salt/Pepper/Garlic (my Killer Hogs AP Rub works great here) and sauté the veggies until tender.
It only takes a few minutes then take them off the griddle and set aside. Place the ribeye slices on the griddle and season with the same AP Rub.
Work in batches here to avoid overcrowding the grill. Each side needs to cook for 2-3 minutes then use a spatula and knife to cut the meat into strips.
Remove the steak from the grill and repeat until all your ribeye is fully cooked.
Now it’s time to assemble the sandwiches. Add the meat and peppers back to the griddle and separate it out into individual piles for each sandwich.
Lay a couple slices of provolone over each and top with a split sub roll. It only takes a second for the cheese to melt and the bread to slightly toast on the edges.
Use a big spatula and carefully pickup each sandwich transferring it to a platter. Top each sandwich with a big ladle of the cheese sauce and dive in! These Cheesesteaks are great served with pickled veggies and you favorite cold beverage.