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This savory Ribeye Cheesesteak Sandwich is the perfect quick and easy lunch! Made on the griddle, it’s full of amazing savory beef and cheese flavors. Serve it on a toasted bun and lunch is served.
For more recipes on the griddle check out my deliciously filling chicken quesadillas for a quick and easy savory meal, or try a pepper beef stir fry recipe for dinner.
Table of Contents
Ingredient List for Ribeye Cheesesteak Sandwich
- Ribeye steak: because of it’s great marbling, this steak is full of flavor and rendered tenderness.
- Seasoning: I used a jalapeno ranch for this recipe to bring some zesty and spicy flavors.
- Onion: sautéed diced yellow onion give a slight crunch to the sandwich.
- Cheese: I used provolone cheese which has a slight smokey flavor.
- Soft Sub Rolls: the perfect combination of crunchy and flaky on the outside and soft on the inside.
Step 1: Prep the ribeye steak.
The key piece of this ribeye cheesesteak sandwich is pre-sliced steak. I went with a ribeye cut and sliced it myself. The meat does not have to be expensive. Some store sell pre-sliced meat is a plus.
Recipe Tip
- The trick to getting thinly sliced steak is to harden the meat. Place it in the freezer for 20 -30 minutes, remove and slice right away. Works every time.
First, drizzle some olive oil and season with your choice of steak seasoning. I wanted a burst of flavor for this cook and went with WoodFire + Whiskey’s new rub Jalapeno Ranch Seasoning. It has a really nice kick to it from the peppers and delivers on the savoriness from the spices.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: Grill the ribeye cheesesteak sandwich
Preheat the weber griddle to a medium heat and spread olive oil on the flat top. First, pour the freshly chopped onions on the griddle and start flipping. Next, season with the Jalapeno Ranch Seasoning and continue to flip as they sauté over the heat. Turn the heat to a low and keep the veggies warm.
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. Continue to flip making sure to cook all side.
Next mix in the sautéed onions. Separate the meat evenly into your serving sizes and cover each with slices of provolone cheese. All you need is some bread and these ribeye cheesesteak sandwiches are done.
If you are looking for a more authentic Philly Cheesesteak sandwich, try my recipe. This one is with cheez whiz which I know is controversial to some.
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 meat and cheese pile and enjoy your griddle ribeye cheesesteak sandwich!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
More Quick and East Griddle Recipe Ideas:
If you tried this Ribeye Cheesesteak Sandwich or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Ribeye Cheesesteak Sandwich
Ingredients
- 1 Ribeye steak
- 1 Yellow onion
- 4 Provolone cheese slices
- 2 tbsp Jalapeno Ranch seasoning
- 1 tbsp Olive oil
- 2 Soft sub rolls
Instructions
- Place the ribeye in the freezer for 20 -30 minutes, remove and slice right away.
- Drizzle some olive oil and season with the Jalapeno Ranch seasoning.
- Chop up a yellow onion and set aside.
- Preheat the griddle to a medium heat and spread olive oil on the flat top. Pour the freshly chopped onions on the griddle and start flipping. Season with the ranch seasoning and continue flipping.
- 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. Continue to flip making sure to cook all side.
- Next mix in the sautéed onions. Separate the meat evenly into your serving sizes and cover each with slices of provolone cheese.
- Toast the bread and spread some mayo on the toasted sides and with one scoop, using the griddle spatula, pick up one of ribeye cheesesteaks sections and place it directly on the bread.
Notes
Nutrition
Check out the Recipes Page for other tasty ideas!