Philly Cheesesteak on the LoCo Griddle
This recipe for Philly Cheesesteak on the LoCo Griddle will deliver an amazing sub every time!
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!
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