Philly Cheesesteaks on the Griddle

• Posted on 1 February 2023
• By Skyler Spartan
• 0

A Philly Cheesesteak is the quintessential Philadelphia sandwich of griddled beef, vegetables (onions, peppers, mushrooms), and melty cheese. This Philly Cheesesteak recipe is as easy as it is delicious.

The Camp Chef griddle is a great way to cook enough beef and vegetables to feed cheesesteaks to a large gameday crowd. An essential part of a Philly Cheesesteak’s preparation is cooking the meat on a griddle and chopping it with a couple of metal spatulas so that every bit is cooked to sizzling perfection.

The Ingredients

These Philly Cheesesteaks (originally inspired by Heath Riles) are bursting with flavor and come together quickly with a very short list of ingredients:

• New York strip. Philly Cheesesteaks can be made with cuts of meat including boneless ribeye steak, top round, and top sirloin. Here, I made use of sliced New York strip, which comes from the short loin.
• Onions. Use sliced white or yellow onions.
• Bell peppers. Bell peppers, whether green, red, yellow, or orange, work in this recipe. Try a combination of colors for a more traditional result.
• Mushrooms. Use medium sized white or cremini mushrooms, sliced.
• Heath Riles BBQ Garlic Butter Rub. This is a unique mix of roasted garlic, jalapeño, and butter. Use it to season the vegetables and meat.
• Heath Riles BBQ Beef Rub. This is a fantastic BBQ blend of salt, pepper, garlic, chili powder, and paprika. It brings a subtle, savory heat to this Philly Cheesesteak.
• White American Cheese. Traditional recipes for the Philly Cheesesteak may use provolone cheese, American cheese, or Cheez Whiz. This recipe calls for white American, but switch it up if you like something else better!
• Sandwich Rolls. Philly Cheesesteaks are typically served on oblong sandwich rolls, also known as hoagie rolls(Our favorites are from Pretzilla). Look for rolls that will hold up to the generous amount of meat, cheese, and veggies without falling apart. 

The Camp Chef Griddle

The Camp Chef is an easy to use griddle that makes quick work of this Philly Cheesesteak sandwich, provide plenty of surface area for cooking and chopping the meat.

The Process for Making Philly Cheesesteaks

The detailed procedure for these scrumptious Philly Cheesesteaks covered in my video and on the recipe card at the bottom of this post. Here’s the overall process:

• Get your Camp Chef griddle going at Medium heat.
• Drop New York steak. Get your sliced New York steak down on the griddle and spread it out with the use of two large spatulas.
• Drop the veggies. Place your onions, bell peppers, and mushrooms to the other side of the griddle from the meat. This will give you enough space to spread everything out as it cooks.
• Season the meat and vegetables generously with Heath Riles BBQ Garlic Butter Rub and Heath Riles BBQ Beef Rub.
• Chop ‘n shred. Get the meat moving on the grill as you chop and shred the meat with two metal spatulas.
• Add the cheese. Get the meat formed into a long mound and then add the cheese on top. As the cheese melts, blend it into the meat with the spatulas.
• Get the veggies on. Top the meat and cheese with the veggies.
• Grab the rolls. Open up a roll, turn it upside down and use it and the spatula to grab the meat and veggies. Repeat with remaining rolls.

The Results

These Philly cheesesteaks are the bomb! The meat is succulent and the veggies are perfectly seasoned.

What to Serve with Philly Cheesesteaks

Serve these Philly Cheesesteaks at your next tailgate or get-together. Try serving with chips, Mississippi Coleslaw, and your favorite beer.

Equipment Tools

Camp Chef Griddle, Camp Chef Accessories, Cooking Sheet Pan, Black Latex Gloves, Mixing bowl, Small plastic container, Paper plates