With its roots in Philadelphia the Philly cheesesteak has become a worldwide sensation. The exact origin of its roots is debated but the sandwich has remained basically the same since its conception. Sliced steak on a roll with peppers, onion, and cheese. Today we will be making double ribeye Grilled Philly Cheese Steaks. Let’s get started!
Ribeye Steak (de boned)
Green Bell Pepper
Red Bell Pepper
2 Cups Milk
Shredded Sharp Cheddar Cheese
Shredded Pepper Jack Cheese
BBQ Rub with pepper
Next we will prepare the cheese sauce. Start with some butter and flour in a small pot. Mix with 2 cups of milk and let that come together until it gets a bit thick. Add in a pinch of cayenne pepper and a bit of ground mustard for some heat. Add in the shredded cheese of your choice. I recommend a mix of sharp cheddar and pepper jack. Add heat to the pot and stir occasionally. Add salt and pepper for flavor. If you’d like some heat add in a hot sauce of your choice.
Now we are going to be getting our grill going. I recommend using Royal Oak Briquettes in a smoker to start the coals. Let the coals burn for about 20 minutes until they appear ashed over. Place them in the bottom of the grill under the griddles. A cast-iron pan can be used for a flat surface if you don’t have grate griddles on your grill. Adjust the vents on top of the grill to allow it to heat up.
Lay down some cooking oil on your grill grate or cast-iron pan. First add your peppers and onions if you are cooking with these. Add some pepper and garlic to these. These will cook fast so let them cook just long enough to soften up and caramelize. Once ready grab them to set aside.
Now that our vegetables are ready we are set to cook our ribeye. Add a small amount of oil into the pan and start to put down the steak slices. You can cook in batches as there is no need to cook all at once. Season with small amounts of bbq rub with pepper as you cook. After one side of the steak is cooked, flip to the other side using a spatula or tongs. These slices will be well done by the time they are done cooking because they are so thin. Once cooked, shred the steak by holding it down with a spatula and cutting with a knife or scissors. Repeat this process in small batches of steak, adding seasoning to both sides as needed. Set aside the cooked steak.
Our food is prepared so we are ready to make the sandwiches. Add a small amount of oil to the pan and add in some of the cooked ribeye. Mix in your cooked peppers and onions with the steak using your spatula. Divide the food into sandwich sized piles. Place a couple slices of provolone directly onto the piles of steak and allow them to start to melt. Once melting has started, place a bread roll, open side down, on top of each pile. Using a spatula on bottom and your hand on top, flip the sandwich and place onto a plate. Scoop up any leftovers on the grill into the sandwich. Repeat for as many as needed. Drizzle your desired amount of cheese sauce onto each sandwich. Now our double ribeye Philly cheesesteaks are complete and ready to enjoy!
We hope you love these Grilled Philly Cheese Steaks as much as we do. Don’t forget to check out our other recipes such as our Shotgun Shells