Philly Cheesesteak
About this recipe
Philly cheesesteaks are a classic American sandwich, known for their savory combination of thinly sliced rib-eye steak, melted cheese, and sautéed vegetables. This version, brought to you by Smokin' & Grillin' with AB, offers a delicious twist with the addition of black garlic salt and a variety of colorful peppers, making it both flavorful and visually appealing.
In just 30 minutes, you can whip up this hearty meal that serves four, perfect for a quick dinner or a gathering with friends. The use of fresh ingredients and a griddle ensures that everything cooks evenly and develops a great depth of flavor.
Ingredient notes
- For the minced garlic, you can use garlic paste as a substitute if preferred.
Tips from Smokin' & Grillin with AB’s video
- Freezing the rib-eye steak for about an hour before slicing makes it easier to cut into thin strips, which is key for a good cheesesteak.
- Cooking the vegetables until they start to brown adds flavor and texture; don't rush this step!
- Layering the cheeses (mozzarella, provolone, and parmesan) over the cooked steak and veggies allows them to melt perfectly, creating a gooey, delicious filling.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What can I use instead of minced garlic?
- You can use garlic paste as a substitute for minced garlic.
- How long does it take to prepare this Philly cheesesteak?
- The total time to prepare this Philly cheesesteak is 30 minutes.
- What type of steak is used in this recipe?
- The recipe uses rib-eye steak.
No life story here — the video and the recipe are the whole point. All credit to Smokin' & Grillin with AB: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prep the vegetables by cutting the tops off the bell peppers and removing the seeds. Slice the green and red bell peppers into strips.
- 2
Dice the jalapeno, removing the seeds for less heat if desired.
- 3
Heat olive oil on a griddle and add the sliced onions and peppers. Cook until they start to brown.
- 4
While the veggies are cooking, slice the rib-eye steak into thin strips. If the steak is firm, it helps to freeze it for about an hour before slicing.
- 5
Once the veggies are tender, season them with black garlic salt, Worcestershire sauce, and minced garlic. Mix well and let them continue cooking.
- 6
Add the thinly sliced rib-eye steak to the griddle with the veggies. Season with onion powder and any additional spices to taste.
- 7
Cook the steak until it is browned and cooked through, mixing it with the veggies as it cooks.
- 8
Once the steak is cooked, layer the cheeses (mozzarella, provolone, and parmesan) over the meat and veggies, allowing them to melt.
- 9
Toast the French rolls on the griddle until golden brown. Assemble the cheesesteaks by placing the meat and cheese mixture into the rolls, adding mayo, ketchup, and any additional toppings as desired.
Heads up — we had to guess a little:
- The quantity for minced garlic is inferred as a range based on common usage.
Credit where it’s due: this recipe was transcribed from Smokin' & Grillin with AB’s original video on YouTube. Follow them there — it’s their dish.
Are you Smokin' & Grillin with AB? Claim this page or ask us to take it down. Your call, always.
