Cheesesteak Sandwich

No ratings yet

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.

Prep Time5

Cook Time20

Course: Main Course, Snack

Cuisine: American

Keyword: cheesesteak sandwich, sandwich recipe, cheesesteak, griddle recipe, warm sandwich, philly cheesesteak, dinner recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

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.

Nutrition