Ultimate Griddled Cheesesteak Recipe

The Ultimate Homemade Cheesesteak

There’s nothing quite like a perfectly cooked cheesesteak—thinly shaved beef, gooey melted cheese, and flavorful sautéed peppers, all packed into a crispy toasted hoagie roll. This recipe brings restaurant-quality cheesesteaks to your kitchen using a Blackstone griddle, flat-top grill, or cast-iron skillet. We’re elevating the classic cheesesteak by combining shaved ribeye, smoked Gouda, and a bold kick of Trybachan’s Original Sauce for next-level flavor. This is the cheesesteak recipe you’ll crave over and over again!

What’s the Best Cut of Meat for Cheesesteaks?

The key to a great cheesesteak is using the right cut of beef. Ribeye and sirloin are the top choices because they are well-marbled and tender. Ribeye is more flavorful due to its fat content, while sirloin is a slightly leaner but still delicious option. If you can’t find pre-shaved beef, ask your butcher to thinly slice a ribeye or sirloin, or partially freeze the meat at home before slicing it as thin as possible.

How Do You Get a Crispy, Golden-Brown Cheesesteak?

The secret to a perfectly crispy cheesesteak is high heat and proper layering. Start by getting your griddle or skillet hot before adding the steak. Let the beef sear before flipping—it needs direct contact with the surface to develop that crispy texture. Also, don’t over-stir; let the beef cook undisturbed for at least 1–2 minutes per side. When it comes to assembling, toast your hoagie rolls in butter on the griddle for a crunch that holds up against the juicy filling.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4 cheesesteaks

Ingredients

Main Ingredients:

• 1 lb shaved ribeye or sirloin
• 2 tbsp Trybachan’s Original Sauce
• 1 red bell pepper, thinly sliced
• 1 poblano pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 tbsp butter or oil
• 4 slices provolone cheese
• 4 slices smoked Gouda cheese
• 4 hoagie rolls, lightly toasted
• Salt & black pepper to taste

Instructions

Step 1: Preheat the Griddle

Before you start cooking, preheat your Blackstone griddle, flat-top grill, or cast-iron skillet to medium-high heat. If using a stovetop, turn your burner to medium-high and let the pan heat up for at least 5 minutes. A properly heated surface ensures that the steak gets a good sear and doesn’t steam.

Step 2: Sauté the Peppers and Onions

Add 2 tablespoons of butter or oil to the hot griddle or pan. Toss in the sliced onions, red bell pepper, and poblano pepper. Cook, stirring occasionally, for 5–7 minutes until the veggies soften and develop a slight char. Move them to the side of the griddle (or transfer to a plate) to keep warm.

Step 3: Cook the Shaved Beef

Spread the shaved beef evenly onto the griddle. Let it sear for at least 1–2 minutes without stirring—this is how you get that delicious crispy crust. Once the first side has browned, flip the beef and use a spatula to break it apart into smaller pieces. Season with salt and black pepper and continue cooking for another 2–3 minutes until fully browned.

Step 4: Add the Trybachan’s Sauce

Drizzle Trybachan’s Original Sauce over the cooked steak. Stir the sauce into the beef, ensuring every bite gets coated in its bold, umami-rich flavor. Let it cook for an additional 30 seconds to 1 minute to enhance the taste.

Step 5: Melt the Cheese

Mix the sautéed peppers and onions back into the beef. Then, divide the mixture into four equal portions. Place one slice of provolone and one slice of smoked Gouda over each portion. Lower the heat and cover the portions for about 30 seconds to let the cheese melt smoothly over the beef.

Step 6: Toast the Hoagie Rolls & Assemble

For the best texture, lightly butter the hoagie rolls and toast them directly on the griddle for 30–60 seconds until golden brown. Use a spatula to scoop up the cheesy steak mixture and load it into the toasted rolls. Serve immediately and enjoy!

Pro Tips

• Use high-quality shaved beef for the best texture and flavor.
• Let the beef sear before flipping to develop a rich, crispy texture.
• Layer the cheese on top instead of mixing it in for that gooey melt.
• Toast the hoagie rolls with butter for added crunch and structure.

Final Thoughts

This griddled cheesesteak is packed with flavor, making it a must-try for any sandwich lover. The combination of juicy, seared steak, smoky Gouda, and sweet sautéed peppers takes this cheesesteak to the next level. Whether you’re cooking on a Blackstone griddle, flat-top grill, or stovetop skillet, this homemade cheesesteak will quickly become a favorite in your home. Serve it with fries, coleslaw, or a simple side salad for a full meal.

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Below is a printable recipe card! 

This griddled cheesesteak recipe is the ultimate way to enjoy a bold, flavorful, and cheesy homemade sandwich. Whether you’re cooking on a Blackstone, flat-top grill, or cast-iron skillet, the tender shaved beef, sautéed peppers and onions, and melty smoked Gouda create a next-level cheesesteak experience. Perfect for weeknight dinners, backyard cookouts, or game day, this cheesesteak is easy to make and packed with smoky, savory goodness. Give it a try and share your results—because nothing beats a homemade cheesesteak, fresh off the griddle!

If you loved this recipe, be sure to explore more griddled favorites in the link bekiw! 

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Items Used In This Recipe

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters