Philly Cheesesteak
MultiMaker® Flex Press Grill System
$49.99
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Ingredients
2 boneless ribeye steaks, thinly sliced
2 green bell peppers, sliced into strips
1 yellow or sweet onion, sliced into strips
4 tablespoons butter
1 tablespoon steak rub or equal parts salt, pepper, and garlic powder
- 8 slices provolone cheese or ½ cup Cheez Whiz, depending on preference
- 4 hoagie style rolls cut in half lengthwise
- Salt and fresh ground black pepper
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Instructions
Chilled steaks are ideal for thin slices. Thirty minutes prior cooking, place steaks in freezer to chill.
Slice peppers and onions into strips.
When ready to slice meat, remove steaks from freezer. Use a sharp knife to remove hard pieces of fat and then cut into thin slices.
Insert Griddle Plates into the Flex Press Grill and recline the Grill so that it opens 180° for flattop grill cooking. Begin to preheat the Grill.
Spread 2 tablespoons of butter on the Griddle and place buns face down to toast for 1-2 minutes. Remove and set aside.
On one side of the Grill, melt the remaining butter on the Griddle and place the sliced ribeye into the melted butter. Season with 1-2 tablespoons of preferred seasoning, using tongs to mix around until well distributed.
On the other side of the Grill, add veggies and a small amount of cooking oil.
After 3-5 minutes, flip the steaks and stir the veggies. Cook for an additional 2-3 minutes.
Combine steak and veggies and transfer to a plate, creating four separate piles, one for each hoagie. Add the bottom halves of the hoagies face up to the Grill surface and use tongs to add a pile of steak and veggies to each one. Then top each pile with 2 slices of cheese to melt. Place the tops of the hoagies, cut side down, on top of the cheese. Allow everything to steam together and melt for about 30 seconds.
Use a spatula to carefully remove from Grill. Cut and serve this ooey-gooey East coast fave!
