Go Back

Spicy Cheesesteaks on the Griddle

Print Recipe
Ingredients Method

Ingredients
  

  • 2 thin ribeye steaks 1/2" thick
  • Olive oil as needed, plus a tablespoon or two for cooking
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons garlic powder
  • 2 white onions thinly chopped
  • 4 jalapeños thinly sliced
  • 1 tablespoon butter plus more for cooking
  • 8 slices pepper jack cheese
  • Sub buns
  • Colby jack cheese amount as needed

Method
 

  1. Start by freezing the ribeye steaks for 30 minutes; this helps in shaving them very thinly with ease.
  2. Season the shaved meat evenly with salt, pepper, and garlic powder to ensure every piece is flavorful.
  3. Thinly chop the white onions and slice the jalapeños, preparing them for cooking.
  4. On the griddle, heat a mix of butter and olive oil, then add the onions and jalapeños. Season with a little salt and cook until the onions are soft and translucent. Once done, move them to a cooler part of the griddle to keep warm.
  5. Add a little more butter to the griddle, then lay out the sliced meat. Cook for 3-4 minutes, allowing it to sear and brown, then toss and mix to cook evenly.
  6. Combine the cooked onions and jalapeños back with the meat, stirring them together for a uniform mix.
  7. Place slices of pepper jack cheese over the meat and vegetable mixture, allowing the cheese to melt and blend into the mixture, creating a creamy, spicy filling.
  8. Meanwhile, toast the sub buns on the griddle until they're golden and crispy, adding an extra layer of texture to your cheesesteak.
  9. Assemble the sandwiches by placing slices of Colby jack cheese on the toasted buns, then heap the meat and vegetable mixture on top. The heat from the meat will help melt the Colby jack cheese, adding a gooey deliciousness.
  10. Serve the sandwiches hot, ensuring every bite is packed with the juicy, cheesy goodness of your homemade spicy cheesesteak.