Flat Top Philly Cheesesteak

Directions

1. Freeze the ribeye for 20–30 minutes before slicing if cutting it yourself. A semi-frozen steak slices way thinner than a fully thawed one and thin is the whole game with a cheesesteak. Slice as thin as you possibly can against the grain. Alternatively, ask your butcher to shave it on the meat slicer. This is the right move if you have a good butcher… the thinner your beef, the better the cheesesteak.

2. Start the onions. Heat your Elite Griddle to medium-low on one zone. Add oil and butter. Add the sliced onions with a pinch of salt. Spread evenly and leave largely undisturbed for the first 5 minutes. Stir occasionally. You're looking for deep golden, jammy, sweet caramelized onions. This takes 15–20 minutes minimum. Push to a low zone to hold when done.

3. If using bell peppers or mushrooms, add them to a medium zone once the onions are halfway done. Cook until softened and slightly charred at the edges. Season lightly and hold on a low zone alongside the onions.

4. Increase the primary cooking zone to high heat. Add a thin film of oil. When the surface is fully up to temperature add the shaved ribeye in a thin, even layer across the zone. Do not stir immediately, let it sit for 60–90 seconds to develop color on the contact side. Season with salt, pepper, and garlic powder as it cooks.

5. Once the beef has developed color on the bottom, use a flat spatula to chop and fold the meat across the surface. Breaking it into smaller irregular pieces and combining with any caramelized bits stuck to the steel. This chopping technique is not optional. It's what creates the texture of a proper cheesesteak. Irregular, caramelized, tender pieces.

6. Fold the caramelized onions into the beef on the griddle. If using peppers and mushrooms, fold those in too. Toss everything together for 30 seconds until combined and sizzling.

7. Divide the mixture into four portions directly on the griddle. Lay 2 slices of provolone over each portion. Place a domed lid or large metal bowl over each portion for 60 seconds, the steam melts the cheese completely without drying the meat. If using Cheez Whiz, skip the dome step and spoon it directly over the hot meat.

8. While the cheese melts, butter the cut side of each hoagie roll and place cut-side down on a medium zone of the griddle. Toast for 60–90 seconds until golden.

9. Slide each cheesesteak portion directly into a toasted roll using the spatula, scoop from underneath in one clean motion. The filling goes in whole, not scooped piece by piece. Serve immediately.