Cheese Steak Recipe for the Rest of Us
We can't all live in Philly, but here's a cheese steak recipe for the rest of us to enjoy cooking on our outdoor griddles! Quick and easy to make and wonderfully delicious.
Servings: 2
Equipment
Ingredients
- 1 12 inch hoagie roll
- 1 onion diced
- 1 lb Ribeye Steak chilled and sliced thinly
- olive oil
- Essential Equation SPG seasoning
- 4 slices provolone cheese
Instructions
- Place the 1 lb Ribeye Steak in the freezer for about 1 hour to chill prior to slicing.
- Dice the 1 onion.
- Remove the 1 lb Ribeye Steak from the freezer and thinly slice it across the grain using a sharp knife.
- Heat your outdoor griddle up to medium low heat.
- Using a couple teaspoons of olive oil to lubricate the griddle, add the 1 onion and cook for a couple of minutes until they begin to become soft and translucent. Then move the onions to a cooler side of the griddle.
- Add a little bit more olive oil and cook the 1 lb Ribeye Steak. We're not looking for a deep sear; we're trying to keep the meat nice and moist while it cooks.
- Once the meat is showing little to no pink remaining, move the onion back over and combine it with the meat, along with seasoning with Essential Equation SPG seasoning to your liking.
- Arrange the meat and onion mixture to fit the size and shape of your hoagie roll, splitting it in half if you prefer (for easier transfer to the bun). Then top it with 4 slices provolone cheese and allow it to melt for about a minute.
- While the cheese is melting, place the sliced hoagie roll open side down on the griddle to warm up.
- Once the cheese has melted, transfer the meat, onion, and cheese mixture to the hoagie roll.