Grilled Philly Cheese Steak

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.

Course Main

Cuisine American

Keyword grilled, sandwich, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 880kcal

Author Based on a recipe from Killing Thyme

Ingredients

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
½ sweet onion sliced
½ 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

Instructions

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.

Nutrition