2 tbsp, divided Butter
4 Hoagie Rolls, Sliced lengthwise
2 tbsp Olive Oil
1-2 tbsp Pit Boss Chop House Steak Rub
8 slices Provolone Cheese, Sliced
2 lbs., sliced thinly Rib-Eye Steaks
1 Yellow Onion, Sliced
Philly Cheesesteak Sandwiches are legendary-- and for good reason. Filled with tender, thinly sliced ribeye, gooey provolone cheese, and caramelized onions tucked into a buttery, toasted hoagie roll, these are the real deal. The entire sandwich is cooked up on the Pit Boss Platinum Series KC Combo’s griddle side for an easy and authentic grilling experience. Serve them up for game day and score big with all your hungry football fans.
Traditionally a Philly Cheesesteak Sandwich is made with thinly sliced ribeye. However, if you cannot find sliced ribeye in your local grocery store, hanger and skirt steaks can be used in place of it.
We like the bold aromas of Charcoal Blend Hardwood Pellets for this beefy sandwich recipe.
Note: This recipe uses Pit Boss Chop House Steak Rub seasoning.
To slice ribeye on your own, wrap the steak in plastic wrap and put in the freezer for about 20 minutes, until it is firm but not frozen. This will make it easier to slice with a sharp knife.