Pennsylvania Style Philly Cheesesteak Skillet

Introduction

Nothing beats the sizzling, juicy magic of a real Philly Cheesesteak – even better when it's grilled on an Arteflame. This Pennsylvania classic gets a gourmet upgrade with a steakhouse-quality sear on the center grate and perfect caramelization on the Arteflame flat griddle cooktop. Learn how to transform ribeye steak, onions, peppers, and melty cheese into the ultimate cheesesteak skillet sandwich that bursts with flavor and Philly spirit.

Ingredients

• 1.5 lbs thinly sliced ribeye steak
• 1 large yellow onion, sliced
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 6 slices provolone or American cheese
• 4 fresh hoagie rolls
• 2 tablespoons unsalted butter
• Salt and black pepper to taste
• Optional: pickled hot peppers, mushrooms

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins and place them inside the base of the grill.
2. Stack dry firewood over the napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the center grate reaches searing temperatures (around 1,000°F).

Step 2: Prep ingredients

1. While the grill heats up, slice your ribeye, onions, and bell peppers.
2. If adding mushrooms or pickled peppers, have those ready as well.

Step 3: Sear the ribeye steak

1. Lightly season the thin ribeye strips with salt and pepper.
2. Place the steak directly on the center grate for a quick sear—just 30-45 seconds per side is enough.
3. Move the seared steak to the flat top cooktop to finish cooking to desired doneness (typically medium rare at 130°F).
4. Always remove the steak when it hits about 115°F internally as it will continue cooking off the grill.

Step 4: Grill vegetables

1. While steak finishes cooking, melt 1 tablespoon butter on a hotter part of the flat cooktop.
2. Add onions and bell peppers, seasoning lightly with salt and pepper.
3. Grill until soft and lightly caramelized, about 8-10 minutes, stirring occasionally.

Step 5: Combine and melt cheese

1. Move steak and veggies together on the flat cooktop.
2. Top the pile generously with cheese slices.
3. Let the cheese melt over the hot mixture for 1-2 minutes.

Step 6: Toast the hoagie rolls

1. Butter the inside of the hoagie rolls.
2. Place them cut side down on the cooler outer edge of the flat griddle cooktop to toast for 1-2 minutes until golden.

Step 7: Assemble and serve

1. Using a wide spatula, scoop the steak, veggie, and cheese combo into each hoagie roll.
2. Serve hot and gooey with your favorite sides or simply enjoy on its own.

Tips

• Use well-marbled ribeye for the juiciest results.
• Add sliced mushrooms for extra umami richness.
• Adjust your zone cooking: hotter near the center, cooler towards the edge.
• For extra crispness, press the sandwich down slightly after assembling.
• Let meat rest for a few minutes before assembling sandwiches to retain juices.

Variations

1. Spicy Pennsylvania Cheesesteak: Add pickled jalapeños or banana peppers and use pepper jack cheese for a fiery twist.
2. Mushroom Swiss Cheesesteak: Swap provolone for Swiss cheese and include sautéed mushrooms.
3. Italian Style Cheesesteak: Use mozzarella cheese, roasted red peppers, and add a smear of pesto sauce.
4. BBQ Cheesesteak: Add a splash of smoky BBQ sauce and use smoked provolone or cheddar cheese.
5. Breakfast Cheesesteak: Add scrambled eggs and crispy bacon, and serve open-faced on toasted sourdough.

Conclusion

This Pennsylvania-style Philly Cheesesteak Skillet celebrates the heart of Philly dining with the unbeatable grilling performance of the Arteflame. With steakhouse sear, perfectly grilled veggies, and gooey melted cheese, this is an unforgettable way to enjoy a regional favorite right from your backyard.

Best pairings

• Sweet potato fries or classic potato wedges
• Chilled potato salad with bacon and mustard dressing
• Crispy pickles or pickled vegetables
• Craft root beer or cold Pennsylvania lager
• Grilled corn on the cob with chili-lime butter