This post may contain affiliate links. Please read our disclosure policy.

This 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.

Step 1: Prep the steak.

The key piece of this recipe 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.

Thinly sliced ribeye steak

Dad’s Seasonings

Must have grillin seasonings!

Step 2: Grill the ribeye cheesesteak sandwich

Preheat the 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. 

Grilled Ribeye steak on griddle

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 ribeye cheesesteaks sections and place it directly on the bread. Enjoy!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Frequently Asked Questions:

What cut of steak should I use?

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.

At what temperature should I remove the steak?

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.

Can I make this in the oven or stove top?

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.

Similar Recipe Ideas:

Printer Friendly Recipe

5 from 1 vote

Ribeye Cheesesteaks

Made on a weber griddle, this ribeye cheesesteak sandwich is full of amazing savory beef and cheese flavors
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 People

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. 
Like this recipe? Rate and comment below!

Check out the Recipes Page for other tasty ideas!

About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating