Philly Cheesesteak


  • 1 lb thinly sliced ribeye steak
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 4 slices provolone cheese
  • 4 hoagie rolls
  • Salt and black pepper
  • 2 tbsp olive oil


  1. Prep: Heat your griddle to medium-high.
  2. Get Sizzlin': Add a tablespoon of oil to the griddle. Cook onions and peppers until softened and slightly browned, about 5 minutes. Remove from griddle and set aside.
  3. Steak Time: Add the remaining oil to the hot griddle. Season the steak generously with salt and pepper. Add in batches if needed, and cook for just 1-2 minutes per side for medium-rare, longer for more well-done.
  4. Chop it Up: Briefly chop the steak into smaller pieces directly on the griddle.
  5. Combine: Return peppers and onions to the griddle with the steak. Mix well.
  6. Cheese Melt: Layer provolone slices over the meat and veggie mix. If your griddle has a lid, cover for a minute to help the cheese melt.
  7. Serve: Pile the mixture onto hoagie rolls and enjoy immediately!

Korean BBQ Short Ribs