Homemade cheesesteak with melted provolone on a hoagie roll
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CheeseSteaks

ByRex
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I love cheesesteaks but I can never find a butcher to cut the meat for me. So yesterday I was on a mission to find a butcher to cut the meat for me. I went to 5 grocery stores and then finally stumbled into a Giant with a meat counter and a bored looking butcher. I chatted with him for a bit and finally he said he would give it a try. I ordered a top round sliced as thin as possible. Granted these slices would be huge, but I could then slice them up further later on.
The cheesesteak
The cheesesteak
I flipped it over and the cheese is on the bottom of the cheesesteak. Still pretty tasty.The first step is to get the meat ready. I purchases thinly sliced center cut top round steaks so I needed to cut the 8 inch round slices to something a little more manageable. I sliced it again into 3 inch slices.
Thinly sliced round steak
Thinly sliced round steak
Then stack them and wrap them until you are ready to cook them.
I stack them into sandwich portions just to make sure everyone gets the same amount of meat.
I stack them into sandwich portions just to make sure everyone gets the same amount of meat.
Slice the vegetables. Thinly slice the green peppers and onions and place them in a bowl.
Veggies
Veggies
Next get your pan ready. I have a cast iron griddle that I place on my grill. It allows me to cook all of the ingredients at once. If you don’t have a cast iron griddle use a stove top griddle or a electric griddle/fry pan. Try to set your pan as close to 350 degrees as you can.
Cast Iron Griddle on the grill is the way to go, Griddle was only $20.
Cast Iron Griddle on the grill is the way to go, Griddle was only $20.
Start by cooking the vegetables. Cover the pan with a thin layer of vegetable oil and then start to saute the vegetables. Stir frequently.
Saute until almost fully cooked
Saute until almost fully cooked
Once the vegetables are almost completely cooked place the meat onto the griddle.
Steak
Steak
Using two metal spatulas start scraping the meat apart. Use one spatula to hold the meat, and then use the tip of the other spatula to scrape the meat into smaller pieces. Repeat until all of the meat is uniform in size.
Scrape the meat into smaller pieces
Scrape the meat into smaller pieces
When the meat is almost done cooking, incorporate the veggies into the meat. Divide the meat into multiple sandwich portion sized rectangles and then cover with the cheese.
Divide into portions and top with the provolone cheese
Divide into portions and top with the provolone cheese
When the cheese starts to melt, slice the hoagie rolls and then fill with the cheesesteak mixture.
The CheeseSteak
The CheeseSteak
A quick and easy meal.— Rex
Homemade cheesesteak with melted provolone on a hoagie roll

Homemade CheeseSteaks

Authentic cheesesteak recipe with thinly sliced beef, provolone, peppers, and onions cooked on a cast iron griddle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb thinly sliced top round or ribeye
  • 1 green pepper
  • 1 medium onion
  • 8 slices provolone
  • 2-4 italian hogie rolls

Method
 

  1. Cut the thinly sliced meat into 3 inch slices and stack into sandwich-sized portions.
  2. Thinly slice the green peppers and onions and place them in a bowl.
  3. Heat a cast iron griddle to 350 degrees and cover with a thin layer of vegetable oil.
  4. Saute the vegetables on the griddle, stirring frequently until almost fully cooked.
  5. Place the meat onto the griddle once vegetables are almost done.
  6. Using two metal spatulas, scrape and break up the meat into uniform small pieces.
  7. When meat is almost done, incorporate the veggies. Divide into sandwich portions and top with provolone cheese.
  8. When cheese melts, slice the hoagie rolls and fill with the cheesesteak mixture.

Notes

Equipment: Cast iron griddle, 2 metal spatulas. Cook at 350°F for best results.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

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5 Comments

  1. Freakin' awesome! I can just imagine taking that first bite.

    I have a meat slicer at home and when we get a whole ribeye, I'll often save a 2" piece just for this. I'll partially freeze it and then run it through the meat slicer for paper thin pieces.

    Love your griddle. Griddle Q now makes one for the Big Green Egg, but they are $$$$.

    Reply

  2. I am so jealous of your meat slicer Chris. I picked up my griddle at a clearance sale over at Kohls. I have seen round ones at the store. I bet one of those would fit perfectly on the big green egg.

    Reply
  3. Quintin Aracena says:

    Cast iron cookware is simply the best. I used non-stick pans for years, but a nice, big steak done in a cast iron pan is on a completely different level. Besides, you can buy a quality skillet for maybe 70 dollars and it will probably outlive you. The non-stick cr*p may last 4 years or so if you get lucky. If you dig around a bit, you can often find a quality pan on sale. Ok, that did it, now I’m starving. I’m off to the kitchen to clog my arteries with some steak and eggs.

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