Looking for a quick yet filling lunch then look no further than this cheesesteak sandwich! Made on the griddle, it’s full of amazing savory beefy flavors and crunchiness from the peppers. Serve it with cheese on a toasted bun and lunch is served.
Prepare and sauté the veggies
There is not much prep work with this recipe. It’s quick and easy with everything being done simultaneously.
Chop an onion and bell peppers into bite size cubes.
Preheat the griddle to a medium heat and spread olive oil on the flat top. Pour the freshly chopped veggies on the griddle and start flipping. Season the veggies with salt and continue to flip as they sauté over the heat. Once they get to a crunchy soft texture, turn the heat to low while the stay warm.
Prepare and grill the cheesesteak sandwich
On the other side of the griddle, over high heat, add in the thinly sliced ribeye. Using griddle spatulas, separate the slices and start slicing the ribeye into small bite size pieces. Season with salt, pepper and chicken bouillon and continue to flip making sure to cook all side.
Next mix in the sautéed veggies. Separate the meat evenly into your serving sizes and cover each with slices of cheese. I went with some swiss but provolone will work just as well.
While the cheese is melting, place the sandwich rolls open face down on the flat top to get a nice toast on the inside.
Spread some mayo on the toasted sides and with one scoop, using the griddle spatula, pick up one of cheesesteak sections and place it directly on the bread. No other toppings are needed. Enjoy!
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Cheesesteak Sandwich
Ingredients
- 1 lbs Thinly sliced ribeye
- 1 tbsp Olive oil
- 1 Yellow onion
- 2 Bell peppers
- 1/2 tbsp Chicken bouillon
- 2 tsp Salt
- 1 tsp Pepper
Instructions
- Chop an onion and bell peppers into bite size cubes.
- Preheat the griddle to a medium heat and spread olive oil on the flat top.
- Pour the veggies onto the flattop and season with salt. Continue to flip as they sauté over the heat. Once they get to a crunchy soft texture, turn the heat to low heat.
- On the other side of the griddle, over high heat, add in the thinly sliced ribeye.
- Using griddle spatulas, separate the slices and start slicing the ribeye into small bite size pieces. Season with salt, pepper and chicken bouillon and continue to flip and slice.
- Mix in the veggies with the ribeye.
- Separate the meat evenly into your serving sizes and cover each with sliced cheese.
- Toast the sandwich rolls open face down on the flat top.
- Spread some mayo on the toasted sides on the roll and in one scoop, pick up one of sections and place it directly on the bread.
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