Flat-Top Philly Cheesesteak Recipe (Authentic Griddle Method)
Master the authentic Philadelphia cheesesteak on your flat-top griddle. Paper-thin ribeye, caramelized onions, and perfectly melted cheese come together in 35 minutes using professional griddle techniques.
Equipment
- Flat-top griddle outdoor or indoor model
- Infrared thermometer recommended for temperature accuracy
- 2 metal spatulas wide, professional-grade
- Metal bowl or steam dome for melting cheese
- Sharp slicing knife
- Cutting board
Ingredients
- 2 pounds ribeye steak frozen 30-60 minutes, sliced paper-thin
- 2 large yellow onions sliced into thin half-moons
- 8 slices white American cheese OR 8 slices provolone OR 1/2 cup Cheez Whiz
- 4 fresh Italian hoagie rolls 6-8 inches each
- 2 tablespoons neutral oil vegetable or canola
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- hot peppers or sweet peppers optional, for serving
Instructions
- Preheat flat-top griddle to 350°F in one zone for onions. Add 1 tablespoon oil to griddle surface. Spread sliced onions in thin layer and season with 1/2 teaspoon salt. Cook for 10 minutes, stirring occasionally, until golden and caramelized. Move to cooler edge of griddle.
- Increase heat in main cooking zone to 400-425°F. Verify temperature with infrared thermometer or water droplet test (should evaporate in 2-3 seconds).
- Add remaining 1 tablespoon oil to hot zone. Spread paper-thin ribeye slices in even layer across griddle. Season with remaining salt and black pepper. Let sear undisturbed for 45 seconds.
- Using two metal spatulas, chop and toss meat with quick motions, breaking up any clumps. Continue cooking and chopping for 2 minutes until meat is browned and cooked through.
- Combine caramelized onions with cooked meat, mixing thoroughly. Divide mixture into 4 equal portions on griddle.
- Top each portion with 2 slices cheese (or 2 tablespoons Cheez Whiz). Immediately cover each portion with metal bowl or dome to trap steam. Let steam for 30 seconds until cheese is fully melted.
- While cheese melts, toast hoagie rolls cut-side down on cooler zone of griddle for 90 seconds until lightly golden.
- Remove domes. Using spatulas, scoop each meat-cheese-onion portion in one motion and transfer to toasted hoagie roll. Serve immediately with optional peppers.
Notes
Ribeye Tips: Freeze ribeye for 30-60 minutes before slicing to achieve paper-thin cuts. Ask your butcher to slice to cheesesteak thickness (1/16 inch) if you lack slicing skills. Ribeye's marbling is essential for authentic flavor and texture—substitutions not recommended.
Cheese Options: Cheez Whiz, white American, or provolone are all authentic Philadelphia choices. Each provides a different flavor profile but all work perfectly with the steam dome method.
Griddle Temperature: Preheat griddle fully before cooking—temperature recovery is critical. Maintain 400-425°F for proper searing while preventing burning. Use an infrared thermometer for best results.
Steam Dome Technique: Metal bowl or commercial dome is essential for proper cheese melting. This creates the glossy, fully integrated coating that defines an authentic Philly cheesesteak.
Hoagie Rolls: Fresh Italian bakery rolls are ideal; Amoroso rolls if available in your region. Toast cut-side down to create moisture barrier and prevent sogginess.
Storage: Cheesesteaks are best served immediately. Leftover cooked meat mixture can be refrigerated for 2-3 days and reheated on griddle or in skillet. Do not assemble sandwiches in advance as bread becomes soggy.
Scaling Up: Recipe makes 4 generous sandwiches. Can be scaled up for larger crowds—griddle can handle 6-8 sandwiches simultaneously if workspace is organized into zones. Don't overcrowd the griddle; cook in batches if necessary.