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I got myself a new LoCo 36″ SmartTemp 3 Burner Griddle and asked my followers what I should make first. At the time of this post, Super Bowl 57 is this upcoming weekend featuring the Philadelphia Eagles and the Kansas City Chiefs. I bet you can guess what the number one answer was from my followers… at Philly Cheesesteak! I know everyone has their own version of how this sandwich is made. For this cook I went the classic route with thinly sliced steak, diced onion, and cheese. Now sit back, grab yourself a Yuengling Traditional Lager, and enjoy this post for Philly Cheesesteak on the LoCo Griddle.
Philly Cheesesteak on the LoCo Griddle
It wouldn’t be a BBQ Buddha recipe if I weren’t using Snake River Farms beef! So for this cook I used their American Wagyu New York Strip Slices. This 16oz steak is already thinly sliced lengthwise giving you an advantage to get this steak right for the sandwich. To help get the beef sliced thin, place the steak in the freezer uncovered for 30 minutes then slice into thin strips and set aside.
Next, dice a yellow onion and set that to the side.
Split your hoagie rolls down the middle, but not all the way as you want the bread to open like a book.
Preheat the LoCo griddle set up for 3-zones: to the far left set it to high, the middle set it to 400°F, and the far right set it to low. When ready, add vegetable oil and butter to the hot side of the griddle.
Place the onions on the griddle and cook 5-6 minutes until translucent and slightly brown then move the cooked onions to the cool side of the griddle.
Next, add some more oil and butter then the sliced steak. Season the steak with kosher salt and black pepper and cook 10 minutes or so, stirring occasionally, until the meat is browned.
Using the LoCo spatula, scoop up the cooked onions and mix them in with the cooked meat. Then divide the pile into 4 equal portions on the cooler side of the griddle.
Take some mayonnaise and schmear it on the split sub rolls. Place the rolls cut side down on the griddle surface and let them toast a few minutes until nicely browned.
Add two slices of provolone cheese to the steak and onion piles, then close the LoCo griddle top to help the cheese melt.
When ready, place a toasted sub roll on top of a cheesy meat pile and using the LoCo spatula scoop the mixture in to the roll.
Place the Philly cheesesteak into a piece of aluminum foil and roll it up. Let it sit 5-10 minute allowing the roll to get soft from the steam. Then slice down the middle and serve.
You know what time it is people… it’s Buddha Bite time!
Philly Cheesesteak on the LoCo Griddle
Equipment
- 1 LoCo Griddle
- 1 Mandoline
Ingredients
- 1 pound NY Strip Steak, sliced thin
- 4 sub rolls, split
- 1 yellow onion, diced
- 8 slices provolone cheese
- 1 tbsp mayonnaise
Instructions
- Place the steak in the freezer uncovered for 30 minutes to help slice.
- Preheat the LoCo griddle with 3 cooking zones: sear, 400°F, and low.
- When the steak is ready slice thinly giving you a pile of thinly sliced beef.
- Dice the onion and set to the side.
- Split the sub rolls in half.
- Add oil and butter to the hot side of the grill then add the diced onions. Cook the onions 5-6 minutes until translucent and slightly browned. Then move the onions to the cooler side of the griddle.
- Add more oil and butter then the thinly sliced steak. Season the steak with salt and pepper. Continue cooking and stirring occasionally until the meat is well browned.
- Using the spatula scoop the onions up and mix them in with the cooked steak. When mixed well, divide the pile of steak and onions into 4 equal portions moved to the cooler side of the griddle.
- Top each pile with two slices of provolone cheese and close the lid of the griddle to help the cheese melt.
- Schmear some mayonnaise on the split sub rollas and place them on griddle split side down for 3-5 minutes or until they are nicely toasted.
- Place the toasted sub roll on top of a pile of steak, onion, and cheese. Using the spatula scoop the steak mixture in to the sub roll. Do this for each pile of meat.
- Place the stuffed sub roll in to a sheet of aluminum foil and wrap tightly. Let the cheesesteaks sit like this in the foil for 5-10 minutes so the rolls get soft and steamy. Slice in the middle and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious!
Thank you 🙏