Cheesesteak Sandwiches

Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    15 min.


the Ingredients

Cheese Steaks Sandwiches Griddle


  • Completed step ¼ cup water
  • Completed step 2 tablespoons Worcestershire
  • Completed step 1 tablespoon red wine vinegar
  • Completed step 1 tablespoon fresh thyme leaves, chopped
  • Completed step 1 garlic clove, finely grated or pressed
  • Completed step ½ teaspoon salt


  • Completed step 2 tablespoons vegetable oil
  • Completed step 1 yellow onion, thinly sliced
  • Completed step 1 red bell pepper, thinly sliced
  • Completed step 1 green bell pepper, thinly sliced
  • Completed step ½ teaspoon kosher salt


  • Completed step 1 tablespoon vegetable oil
  • Completed step 2 pounds shaved beef steak (see note)
  • Completed step 12 slices white American cheese
  • Completed step 6 hoagie rolls

Special Equipment

  • Weber Griddle 28" or Weber Griddle 36"
  • Griddle
  • Griddle Starter Set


While not a traditional “Philly Cheesesteak,” these cheesesteak sandwiches are filled savory layers of shaved beef and sauteed peppers and onions then topped with melted white American cheese.
  • Preheat the griddle on high heat for 10 minutes.
  • Combine the water, Worcestershire, vinegar, thyme, garlic, and salt in a small bowl.
  • Reduce the heat on the left side of the griddle to low and squeeze about 2 tablespoons of the oil onto the griddle, spreading it around with a spatula.
  • Add the onions, peppers, and salt to the right side of the griddle and cook, stirring constantly until the vegetables are just turning translucent, 3–5 minutes. Move the vegetables to the left side of the griddle.
  • Add the remaining tablespoon of oil to the right side of the griddle, spreading it around with a spatula.
  • Add the beef, spreading it out into an even layer, breaking up any larger chunks, until the beef is about 2/3 browned, 3–5 minutes. Pour the sauce over the beef and stir well to incorporate.
  • Separate the beef into 6 mounds about the length of the rolls. Top each mound with the cooked vegetables and 2 slices of cheese then allow the cheese to melt.
  • Meanwhile split the hoagie rolls and toast, cut-side down on the other side of the griddle until lightly browned, about 2 minutes
  • Fill the rolls with the beef. For best results, wrap each sandwich in aluminum foil for at least 5 minutes before serving to allow the buns to steam with the beef.
  • If you can’t find pre-shaved beef at your store, place 2 pounds of ribeye steak in the freezer for 30 minutes to firm up but not freeze, then cut into strips as thinly as possible.

Let's Gear Up

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