Grilled Philly Cheesesteaks

Préparation

Fire up the grill for a smoky twist on a classic Philly cheesesteak. Here, our double burner griddle goes straight on the grill to mimic a flat top, giving you juicy seared steak with a little extra char. For a shortcut, grab thinly sliced ribeye from your local Asian market—it’s meant for Korean BBQ or hot pot and works perfectly here. Just cut any larger pieces in half for easier eating.

*This recipe originally ran stateside on HexClad.com.

1. Place a HexClad Hybrid Double Burner Griddle on center of grill grate and preheat on medium-high (about 450°F/230°C) for at least 15 minutes.
2. Spread 4 tablespoons/55 grams of softened butter on cut sides of hoagie rolls and transfer to a large rimmed baking sheet.
3. When griddle is hot, brush with 1 tablespoon each of softened butter and oil. Add onion and bell pepper and season with seasoning salt. Cover grill and cook, stirring occasionally, until vegetables are tender and browned in spots, about 10 minutes. Transfer to a medium bowl and close grill. 
4. Pat sliced ribeye dry with paper towels and season generously with seasoning salt. Brush griddle with remaining 1 tablespoon of softened butter and remaining 1 tablespoon of oil. Arrange steak in an even layer and cook, turning occasionally, until browned in spots and just cooked through, 2 to 3 minutes.
5. Return vegetables to griddle and stir to combine with steak. Using a spatula, divide mixture into 4 long piles about size of hoagie rolls. Top each pile with 2 overlapping slices of provolone cheese and arrange rolls buttered-side-down on grate around griddle. Cover and cook until cheese is melted and rolls are warm and lightly charred in spots, 1 to 2 minutes. 
6. Transfer hoagie rolls cut side up to a large platter. Top each roll with meat and cheese, then close sandwiches and serve right away.