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Griddle Cheesesteaks

Prep Time: 5 Min | Cook Time: 15 Min


  • 1
    2 Lbs of Shaved Beef Steak
  • 2
    2 Tbsp of Extra Virgin Olive Oil
  • 3
    2 Cups of Thinly Sliced White Onions
  • 4
    1 Cup of Chopped Green Peppers
  • 5
    4 Sub Rolls
  • 6
    4 Tbsp of Unsalted Butter
  • 7
    12 Slices of Provolone Cheese
  • 8
    Sea Salt and Black Pepper to taste

Enjoy flavors of Philly all on the Flat Iron® with this easy and ever-delicious Griddle Cheesesteak recipe.


  1. Heat the olive oil on medium heat in one zone of Flat Iron®. Add onion and green peppers, seasoning with desired amount of sea salt and black pepper. Stir until softened. Remove from heat.
  2. Add raw steak to the same zone of the Flat Iron® on medium heat. Lightly season with salt and pepper to taste. Using spatulas, shred and stir steak, ensuring all of the steak browns. 
  3. Add onion and peppers to steak and thoroughly mix together, allowing them to continue to cook together for 2 minutes.
  4. At the same time, melt butter in a separate zone on medium heat. Place rolls open and faced down and allow the inside to brown and lightly toast. Set aside.
  5. Separate steak into 4 equal piles then add 3 slices of cheese to melt along each pile.
  6. Place one toasted sub roll face down on top of each steak pile and use spatula to scoop steak, onion and pepper mixture into the roll.
  7. Serve hot, enjoy.


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