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.
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