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Griddle Philly Cheesesteak Recipe
Saffron Hodgson
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Philly Cheesesteak is super tasty and a great lunch option for the BBQ, especially when camping. Marinated steak, veggies, and cheese are served in a roll.
Preparation
20
minutes
minutes
Cook
10
minutes
minutes
Ready in
30
minutes
minutes
Servings
4
Servings
Course
Lunch
Influence
North American
Difficulty
Seasoned
Method
Fry
Similar Recipes
Sandwich
Ingredients
Steak Marinade
2
pounds
steak
of choice
3
tablespoons
oil
2
cloves
garlic
minced
2
tablespoons
soy sauce
3
tablespoons
oil
To Cook
1
green bell pepper
seeded and sliced
1
red bell pepper
seeded and sliced
1
onion
sliced
To Assemble
4
bread rolls
4
slices
American cheese
halved
Equipment
flat top grill
(BBQ griddle or hot plate)
large spatula
Directions
Steak Marinade
Thinly slice the steak.
Combine in a bowl with the oil, garlic, and soy sauce to season.
Add the sliced steak then combine and leave to marinade.
To Cook
Preheat a flat top grill or similar to a moderate heat, 400 degrees F (205 degrees C)
Add the oil to the preheated flat top grill then gently cook the bell peppers and onions until softened.
Quickly cook the steak on the BBQ hotplate until just browned.
To Assemble
Combine the vegetables and meat, then form into four lines that will fit in the bread roll.
Place the halved cheese slices on top of all vegetables and meat.
Cover the contents with the roll until the cheese has melted and the roll is slightly warmed through.
Using a large spatula, slide under the whole roll, meat, and vegetables, then carefully flip the roll over. Serve immediately.