Perfect Philly Cheesesteak Recipe on the Arteflame Grill

Introduction

Creating the perfect Philly cheesesteak on the Arteflame grill is both easy and rewarding. With its ability to sear at high temperatures and a flat griddle cooktop that ensures an even sear without burning, you can achieve a deliciously golden, crispy sandwich filled with juicy steak, melted cheese, and sautéed onions and peppers. Follow this recipe to make a Philly cheesesteak that’s sure to delight your taste buds.

Ingredients:

• 1 lb ribeye steak, thinly sliced
• 1 large onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 hoagie rolls
• 4 tbsp unsalted butter, softened
• 8 slices of provolone cheese
• 2 tbsp olive oil
• Salt and pepper to taste

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions:

1. Fire up the grill: Preheat your Arteflame grill by lighting the fire and allowing it to heat up. Get it ready for grilling by ensuring the flat griddle cooktop is clean and lightly oiled.

2. Sauté the vegetables: Add olive oil to the flat griddle cooktop and place the sliced onions and bell peppers on the medium heat zone. Sauté until they are soft and caramelized, about 5-7 minutes. Move them to a cooler zone to keep warm.

3. Sear the steak: Season the thinly sliced ribeye steak with salt and pepper. Place the steak on the center grill grate and sear for about 1-2 minutes per side to lock in the juices. Then, move the seared steak to the flat griddle cooktop to bring it up to the desired doneness.

4. Prepare the bread: Spread softened butter on the inside of each hoagie roll. Place the rolls on the flat griddle cooktop, buttered side down, and grill until golden brown and crispy.

5. Assemble the sandwiches: Place the sautéed onions and bell peppers on the grilled hoagie rolls. Top with the seared steak and provolone cheese slices. Close the sandwiches and press lightly with a spatula to ensure an even sear and help melt the cheese.

6. Serve: Cut the sandwiches in half and serve immediately.

Tips:

• Butter over olive oil: Using butter instead of olive oil adds a rich, delicious flavor to the bread.
• Different heat zones: Utilize the different heat zones on the Arteflame grill’s flat griddle cooktop to control the cooking temperature perfectly.
• Even sear: Pressing the sandwich lightly with a spatula ensures an even sear and helps melt the cheese thoroughly.
• Remove early: Always remove the steak when the internal temperature is 15F below the desired doneness as it will keep cooking off the heat.

Conclusion:

With the Arteflame grill, making a Philly cheesesteak that is crispy, golden, and filled with juicy steak, melted cheese, and sautéed vegetables is effortless. The solid steel cooktop ensures an even sear without burning, while the different heat zones allow for precise cooking. Enjoy this classic sandwich with a gourmet twist, and savor the incredible taste that only a perfectly grilled Philly cheesesteak can offer.