Wow, is about all I can say about this grilled Philly cheese steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.
I fired up my ancient Weber Silver B gas grill with a griddle insert. If you don’t have a griddle insert for your grill get one. Weber makes them for just about every size grill they sell (and I have one for pretty much every grill I have).
The key to this great sandwich is the super-thinly sliced ribeye steak. So tender, meaty tasty. It was really perfect. If you want to up your cheese steak even more try my deluxe version, made with beef tenderloin.
Grilled Philly Cheese Steak
- 1 loaf French bread cut horizontally (don’t cut all the way through the bread)
- 8-10 ounces ribeye steak
- 1 tablespoon butter
- 2 teaspoons dry mustard
- 1/2 sweet onion sliced
- 1/2 green bell pepper sliced
- 4 ounces mushrooms sliced
- 2 teaspoons Montreal Steak seasoning I used our homemade mix
- Kosher salt
- ground black pepper
- Mozzarella cheese
- Note: You can make these great sandwiches on the grill using a griddle like I did, or just use a skillet on the stovetop.
- Place the steak into the freezer for 30 minutes or so until firm. Slice super thin (I used a meat slicer on the thinnest setting).
- Heat your grill or skillet over medium heat.
- Add the butter and melt. Stir in the dry mustard.
- Add the onion, pepper and mushrooms. Saute until tender.
- Season the beef well with the steak seasoning and add to the griddle or skillet.
- Cook until the desired doneness is achieved (about 1 minute – do not overcook!), tossing once or twice.
- Place the French bread onto a large piece of foil.
- Layer the sandwich with steak, veggies and as much cheese as you want.
- Wrap up the sandwich and place back onto the grill or into the oven under the broiler for 2-3 minutes or until the cheese has melted.
- Cut into desired portions and serve.
Nutritional values are approximate.