Cheesesteak Sandwich

Cheesesteak Sandwich Recipe

Cheesesteak Sandwich Recipe

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… cheesesteak sandwich 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. cheesesteak sandwich 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 (you can 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
Directions:
  1. Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.
  2. Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.
  3. 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.
  4. 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. Cheesesteak Sandwich 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. Cheesesteak Sandwich 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. Cheesesteak Sandwich Remove the steak from the grill and repeat until all your ribeye is fully cooked. Cheesesteak Sandwich 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. Cheesesteak 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. Cheesesteak Sandwich 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. Print
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Cheesesteak Sandwich Recipe


Ingredients

  • 34 lbs boneless ribeye
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium size onion
  • 1lb thin sliced Provolone Cheese
  • 46 Sub rolls
  • 16oz Two Cheese Sauce* recipe below
  • ½ cup Vegetable Oil
  • ¼ cup Killer Hogs AP Rub

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 cheese steaks or store in a jar for up to a week in the refrigerator.

Instructions

  1. Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.
  2. Thinly slice bell peppers and onions and place in a bowl for later.
  3. Remove ribeye from freezer and slice into thin steaks.
  4. Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.
  5. Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.
  6. Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.
  7. To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.
  8. Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here Cheesesteak Sandwich

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10 responses to “Cheesesteak Sandwich Recipe”

  1. Sean says:

    Hey Malcom,

    I have been following your channel for a little while now and love it! I am in Australia and have recently started smoking my own jerky. I am keen to try out the Cheesesteak Sandwich and have considered trying it with a soft tortilla.

    Keep up the good work mate.

  2. Randy Clere says:

    Malcom ! I really dig your channel and all of the great food you make. I regularly try all of your recipes, and they rock!! Im using a BGE and have been for 12 years. getting ready to head over to your BBQ Shop for some product. Hope 2018 is a great year for you!!

  3. Hugo Ramirez says:

    I will say that I really like watching you make your recipes, you make everything look easy, have tried a few, always waiting for new ones, very enjoyable.

  4. Spencer says:

    I made these cheesesteaks and let me just say out stand ing. Cheese sauce was crazy good the rib eye was where it’s at, love this site and the videos. You do good work Mr. Reed.

  5. Glen says:

    Cheese steak. Oh my god!! I have eaten at Pat’s, Gino’s, Tony Lukes and Jim’s Steaks. I have never had a cheese steak with peppers, it’s not a Philly thing. If you make this excatly how the recipe is you will be in heaven!!! The best cheese steak sandwich I have ever eaten!!! Ever!!! The only thing I did different was i did it on charcoal with apple wood for a smokey taste. Oh My God.!! It was food porn!!! You got to try this recipe!!!

  6. Oliver Henry says:

    Alright Malcom I gotta give this one a shot. I don’t have the grate griddle, so I’ll have to substitute with a cast iron pan. That sauce looks outta bounds. Can’t wait.

    You’ve made me and my little kettle feel like a pro with your videos over the years, so thanks for all you do!

  7. Josh W. says:

    The cheese sauce was good but it was really thick. Is it suppose to be that thick?

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