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    Home » Griddle

    Philly cheesesteak on the griddle

    Published: Mar 22, 2025 by Karina

    Jump to Recipe Print Recipe

    Craving a Philly cheesesteak sandwich? Learn how to make the best Philly cheesesteak directly on the griddle in your backyard with only a few ingredients.

    Philly cheesesteak with melted provolone, grilled onions and peppers, and a hot dog bun grilled to perfection, ready to be eaten hot and fresh from the griddle. this recipe

    Why this recipe works

    Ease of cooking: Cooking the Philly cheesesteak on the griddle gets everything cooked in one spot, making this recipe very simple. Thanks to the griddle’s even heat distribution, easy temperature control, and the space to put all the griddled ingredients together, the Philly cheesesteak makes for a fresh and hot meal to remember.
    The steak: Sliced or shaved ribeye steak can be marinated ahead of time to make dinner time quick and tasty.
    The vegetables: The griddle makes cooking onions and peppers a breeze. Once the onions start to caramelize, add the peppers, and cook to your liking. If you like peppers with more of a snap, simply cook them less.
    Hoagies or buns: Grilling buns on the griddle for this recipe has 2 purposes. Pure buttery goodness, but also it allows the buns to handle all the moisture from the Philly’s ingredients.

    Jump to:
    • Why this recipe works
    • One-spot wonder, my go-to for an easy meal
    • Ingredients
    • Substitutions
    • Variations
    • How to make Philly cheesesteak on the griddle
    • Yum! That was good, what else can I cook on the griddle?
    • Tips for a perfect Philly Cheesesteak on the griddle
    • What to serve with Philly cheesesteak
    • Equipment
    • Don’t forget the air fryer for clever meal ideas
    • FAQ
    • Philly cheesesteak on the griddle
    • Food Safety
    Overhead shot of the Philly cheesesteaks done on the griddle. The buns were grilled to perfection, the onions caramelized, the red peppers softened, and the provolone cheese melted. French fries on the side and an iced lemonade, everything ready to be enjoyed.

    As you probably know by now, I love cooking on the griddle. For me, it is all about convenience. For years, I have made one-pot wonder recipes to save time. Now, it’s the griddle’s turn to shine as a “one-spot wonder”. Let me take a moment here to share some stress free, no fuss recipes just like the Philly cheesesteak.

    One-spot wonder, my go-to for an easy meal

    The convenience of the griddle is that there is no fuss when cooking or cleaning, that is why it is a one-spot wonder. If you’re new to griddling, follow the KISS principle. Start with a breakfast on the griddle, you’ll see how everything flows together. Burgers or sliders are a crowd favorite. Even better, everything comes together outside in under 30 minutes. Now here’s a game-changer or should I say a challenge, ribeye vs New York strip steak. All done on the griddle. Don’t stop there. How about marinating and cooking a flank steak? It gets the perfect sear and medium rare steak temperature. Oh, while it is resting, you can make taco shells for flank steak tacos. These are just a few of the griddle recipes that are stress free and no fuss.

    Let’s get back to what we are all here for, a griddled Philly cheesesteak. With its various ingredients, the griddle gets everything done in one spot with easy steps to follow. Let’s take a quick look at those ingredients.

    Ingredients

    Overhead shot of the staple ingredients to make the grilled sandwiches. The Philly cheesesteaks seasoning is just three spices.


    You can keep the ingredients to a minimum for the Philly cheesesteak because the freshness of each packs the flavor punch.

    • Ribeye steak: It can be thinly sliced or shaved ribeye steak.
    • Philly cheesesteak seasoning: We kept this one simple: oil, salt, pepper, and garlic powder.
    • Vegetables: Onions & peppers. Keep it simple and fresh. If the kids don’t like onions, cut more peppers.
    • Cheese: Don’t skip this. We used provolone, for its mild yet sharp flavor that complements all of the ingredients.
    • Au jus: 🤫Completely optional, but a great addition for adding a secret layer of flavor.

    Don’t forget to scroll down to the bottom of the post where the recipe card has a whole lot more details and the exact amounts for all the ingredients.

    Substitutions

    Sometimes substitutions are inevitable and having options is a great way to use what you already have in the pantry. Good news, this griddle Philly cheesesteak is no exception. You can substitute the ribeye steak with another cut of meat:

    • Sirloin steak is a leaner option or even leftovers from your weekend steak BBQ.
    • Chicken breasts are a great option for a chicken Philly cheesesteak.
    • Ground beef is an option too. You can cook it up on the griddle like in our street tacos, just use the Philly cheesesteak seasoning. You can even use leftover ground beef from the air fryer. Simply warm it up on the griddle with the veggies then add the secret ingredient, au jus.

    Variations

    Homemade au jus poured over the seared shaved ribeye steak and grilled veggies.

    There are so many ways to make a Philly cheesesteak your signature sandwich. Look what you have in the spice rack and see how you can adapt it for everyone. Here are some of our favorite variations we have done.

    • Spicy – Add some chili powder or red pepper flakes to the meat, that’s for Sean & Vittoria.
    • Deluxe – In addition to the onions and peppers, sauté some mushrooms and substitute the provolone with Pepper Jack cheese. This is my favorite.
    • Kid-friendly – Add some bacon bits to the vegetables and use a Colby Jack cheese instead of provolone.

    How to make Philly cheesesteak on the griddle

    Making the Philly cheesesteak on the griddle is not complicated, each step flows into the next. You can easily make it fancier or as loaded as you want. We kept it simple so everyone will enjoy it and give you a classic base to build from.

    Overhead picture showing the Philly cheesesteaks seasoning on the shaved ribeye slices and the other simple ingredients need for the recipe.

    Season the ribeye steak.

    Grilling the onions and peppers on the flat top griddle.

    Grill the onions and peppers.

    Searing the shaved ribeye streak slices on the griddle.

    Sear.

    Showing how making the Philly cheesesteaks on the griddle is not complicated, each step flows into the next. Three of the divided grilled shaved ribeye steak and veggies with melted provolone. Each is ready to be put into the grilled hot dog buns next to them.

    Assemble and Enjoy!

    Don’t worry, the recipe card has more deets on how to make it with time and temperature. You just need to scroll down to the bottom of the post.

    Yum! That was good, what else can I cook on the griddle?

    Do yourself a favor, don’t stop at one recipe a week on the griddle. Here are some fun recipes you can try out.

    • Holding a piece of the crispy bacon chicken ranch quesadilla with meted cheese and a drip of ranch dressing coming from the middle. It is ready to be eaten.
      Bacon chicken ranch quesadilla
    • A chicken crunchwrap sliced into 3 pieces and stacked on a cutting board. You can see the crispiness of the tortilla and the freshness of the ingredients.
      Chicken crunchwrap
    • Smashed Baby Dutch Yellow potatoes with Colby Jack cheese melting while they crisp up.
      Smashed potatoes with cheese
    • Five nearly seared wagyu beef sliders with bacon and grilled onions on top. They are sizzling on the griddle.
      Wagyu beef sliders on the griddle

    Tips for a perfect Philly Cheesesteak on the griddle

    • Preheat the griddle and get it nice and hot, or like the husband likes to say, “get it stable.”
    • Slice the beef as thin as you can.
    • Don’t skip grilling the onions and peppers. The griddle allows you to cook them to your liking, just warmed through to tender and caramelized.
    • Use your preferred cheese, don’t skip this.
    • Grilling the buns. This will accentuate the flavors and help the sandwich to hold together with all the moisture from the veggies and steak.

    What to serve with Philly cheesesteak

    • Crispy fries or onion rings
    • Mozzarella cheese sticks
    • Roasted potatoes

    Equipment

    • Griddle
    • Large spatula
    • BBQ tongs

    Don’t forget the air fryer for clever meal ideas

    We got you covered, check out some of our favorite air fryer recipes.

    • Seasoned air fryer gnocchi coming out of the air fryer in the basket with a beautiful golden color.
      Air fryer gnocchi
    • Overhead shot of the French onion baked potatoes. The melted Gruyere cheese has crisped on the side of the potatoes sitting in the air fryer basket.
      French onion baked potatoes
    • Overhead shot of the piggies in a blanket in the air fryer basket. They are done up for Halloween to look like mummy dogs with googly eyes.
      Piggies in a blanket air fryer (Halloween edition)
    • Plated cranberry meatballs with orange slices and cranberries as a garnish. You can see the cranberries and juiciness of the meatballs.
      Cranberry meatballs

    FAQ

    How do you caramelize onions on the griddle?

    It is really simple to caramelize onions on the griddle. Usually, it is the first thing to get started because you can keep them warm on the side while cooking the main course. Check out our post for all the details.

    Can I use any other type of meat for Philly cheesesteak?

    Yes. The ribeye is considered the classic choice for the Philly Cheesesteak, but you can easily substitute it with top round, sirloin, or even chicken.

    How did you thinly slice the ribeye?

    I lucked out with my butcher and he had set aside some shaved ribeye steak for me. That does not happen often, so the solution is so easy. All you need to do is to place the ribeye in the freeze for 15 – 20 minutes. This stiffens up the steak and makes it a snap to thinly slice it.

    Do I need to marinate the steak before cooking?

    No, but I strongly suggest it. It aids in tenderizing and deepens the flavor.

    Taking the Philly cheesesteak off a plate in one hand. You can see how the griddle has grilled the bun, seared the shaved ribeye and veggies, and best of all melted the cheese for a meal to remember.

    What do you think of the Philly cheesesteak on the griddle? Please leave us ⭐⭐⭐⭐⭐ in the review below and tag me @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!

    Showing how the griddle is a "one-spot wonder" for making the Philly cheesesteaks. You see how the grilled shaved ribeye steak and veggies with melted provolone has been divided ready to be put into the grilled hot dog buns next to them.

    Philly cheesesteak on the griddle

    Karina
    Ready, Set, Gridlle! This recipe's beauty is that everything is done on this "one-spot wonder", your outdoor griddle. The Kitchen Bucket List will show you how to enjoy a classic Philly cheesesteak right at home.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Marinating time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people

    Equipment

    • Griddle (Outdoor or large indoor)
    • BBQ tongs
    • Griddle spatula
    • Griddle scraper

    Ingredients
      

    Steak & Vegetables

    • 6 hot dog buns (Hoagies or your preference)
    • 1 pound sliced or shaved ribeye steak
    • ½ cup olive oil, divided (You may need more or less depending on your method of cooking and how well your griddle is seasoned.)
    • 1 medium onion, sliced (Red or sweet onions)
    • 1 bell pepper, sliced (Any color bell peppers will work.)
    • 6 slices of provolone cheese (Mozzarella or Colby Jack are great options.)

    Philly Cheesesteak Seasoning

    • 1 teaspoon salt
    • 1 teaspoon garlic powder
    • ½ teaspoon ground black pepper

    Au jus (optional)

    • 2 tablespoons butter
    • 4 teaspoons all-purpose flour
    • 1 cup beef broth
    • 4 drops Worcestershire sauce
    • ¼ teaspoon paprika

    Instructions
     

    • Butter the inside and outside of the buns. Set aside.

    Prepare and season the ribeye steak for the Philly cheesesteak

    • Thinly slice the ribeye into strips. To make this easier place it in the freezer for 15 – 20 minutes. Then slicing the ribeye steak is a breeze.
    • Place the steak slices in a bowl and add 2 tablespoons of olive oil. Mix to coat every piece.
    • Sprinkle the salt, garlic powder, and ground pepper. Mix so the seasoning is evenly coating the ribeye slices. Cover with plastic wrap and place in the refrigerator for at least 1 hour or overnight to marinate.

    Homemade au jus (The secret option, you can use store-bought one as well.)

    • In a small saucepan, over medium heat on the stove or griddle, melt the butter.
    • Add the flour and whisk until you have a paste.
    • Pour in the beef broth. Whisk until all ingredients are combined.
    • Add the Worcestershire sauce and paprika. Mix well and keep cooking until your desired thickness.
    • Set aside until ready to use. If you are doing the au jus on the griddle, place it in the holding area to keep warm.

    Cooking on the griddle

    • Preheat the griddle on low heat for 5 minutes. The temperature of the griddle will be around 325℉ – 350℉.
    • Turn 1 or 2 burners off, depending on the size of your griddle. This area will serve as your holding area for the veggies and buns.
    • On the hot burners, add 2 – 3 tablespoons of oil and the onions. Sauté them for 6 – 8 minutes or until translucent and softened to your liking. Make sure to move them around using your spatula every few minutes.
    • Add the peppers and mix. Mix and cook for 4 – 5 minutes or until the peppers are warm and softened to your liking. Set aside in the holding area.
      NOTE: You may need to add some oil to help mix and avoid sticking to the flat top.
    • Time to grill the buns until golden, do not skip this step. A grilled bun makes for a buttery crispy bite versus a soggy bun that falls apart.
    • Set the buns aside in the holding area.
    • Increase the griddle cooking area temperature to 400℉. Then it is time for the ribeye steak.
    • Place the seasoned ribeye slices on the griddle as flat as possible to sear evenly.
    • Sear for 1 minute, flip, and sear for an additional minute until done. Then turn the burners to low.
      NOTE: If you think it will be too much steak to flip quickly, just do 2 batches.
    • Place the cooked steak over the vegetables and bring back to the low heat side of the griddle.
    • Mix the vegetables and meat together.
    • Add 2 – 3 tablespoons of au jus to the steak and veggies. Mix well. *OPTIONAL*
    • Divide the seasoned steak and veggies into equal portions to fit the grilled buns, then turn the burners off.
      NOTE: This recipe was divided to fill 6 hot dog buns.
    • Add the provolone cheese on top and allow the cheese to melt, for about 2 minutes.
      NOTE: If you want the cheese to melt faster, you can use a dome.
    • Once the cheese is melted to your liking, use your spatula and slide each portion on a grilled bun.
    • Serve and Enjoy!

    Notes

    For this recipe, I used regular hot dog buns. You can use hoagies as well, keep in mind with the hoagies being bigger, you will be making less sandwiches.
    You can easily cook the sliced or shaved ribeye in 2 or 3 batches. It will make it easier to flip the pieces and not overcook them.
    Furthermore, the 1 minute flip and an additional minute to cook the steak is a guideline. Time may vary depending on the thickness of the ribeye steak. Use an instant read thermometer to check the internal temperature of the ribeye slices for doneness.
     
     
    Keyword Philly cheese steak griddle, Philly cheesesteak griddle, Philly cheesesteak seasoning, shaved ribeye, shaved ribeye steak

    Food Safety

    All of us are responsible for the safe preparation, cooking, and serving of food. The Kitchen Bucket List shares with you our personal experiences in cooking and food safety. We are not a food safety site. As a convenience, we provide informative information we find from food safety sites. If you have questions about your food safety check your local guidelines and/or head over to the USDA.
    Here are some key things to remember:

    • Like Mom always said, “Wash your hands.” It is the easiest thing to do for your food safety.
    • Avoid cross-contamination between raw food items and the utensils with which they come in contact with.
    • Choosing the appropriate oil for frying, sautéing, or to use out on the griddle is not just a taste choice. Knowing the smoking point will prevent exposure to harmful compounds.
    • When you head out to use the BBQ, smoker, or outdoor griddle think about the safe placement of each. Pay close attention to the griddle it is a large hot open surface that can splatter oil.

    HAPPY GRIDDLING!!!

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    • A cutting board filled with the ribeye and New York strip steaks with a golden sear and cooked to a perfect medium rare temperature.
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    • Grilling the flank steak slices for fajitas on the griddle with the onions and pepper mixture keeping warm on the opposite side.
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      Burger dog on the griddle
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    Filed Under: 4th July, Beef, Clever meal, Griddle, Outdoor Cooking, Quick dinner recipes, Recipes, Steaks

    Comments

    1. Leanne says

      June 23, 2025 at 12:51 am

      5 stars
      Oh my goodness, this was amazing! My son is a big Philly cheesesteak fan and he said I nailed it with this recipe! Thank you so much for sharing.

      Reply
    2. Tina says

      April 06, 2025 at 2:45 pm

      5 stars
      Gimme all the Philly Cheesesteaks and on the griddle…perfection! Great recipe!

      Reply
    3. Madhu says

      March 30, 2025 at 9:51 am

      5 stars
      I’m craving a Philly cheesesteak and planning to make it on the griddle in my backyard with just a few simple ingredients!

      Reply
    4. Eva says

      March 29, 2025 at 9:36 am

      5 stars
      This looks awesome, sooo juicy! Can’t wait to get my grill out.

      Reply
    5. Abi says

      March 23, 2025 at 9:03 am

      5 stars
      Love this idea on a grill, can’t wait to try it! Thanks for sharing!

      Reply

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    I'm Karina,

    After years of cooking and baking with my girls, where even dad shows up from time to time, especially for BBQ. The Kitchen Bucket List was created.
    I hope you enjoy these Simple, Easy, and Tasty Recipes with your friends and family.

    More about me →

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    Modern footer. Welcome to The Kitchen Bucket List's Recipes & About footer. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

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