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Flat Top Philly Cheesesteak

Flat Top Philly Cheesesteak

By Traeger Kitchen

Make a cheesesteak just like they do in the City of Brotherly Love—on a sizzling hot flat top. The proper cheese is open to debate, so we are letting you choose.

Prep Time

10 Minutes

Cook Time

15 Minutes


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Units of Measurement:
2 10-oz boneless ribeye steaks
4 hoagie rolls
4 Tablespoon unsalted butter, softened
Kosher salt
Freshly ground black pepper
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
2 Medium yellow onions, thinly sliced
8 Slices provolone, American cheese, or Cheez Whiz


  • 1

    Place the steaks in the freezer for 30 minutes. (This will help make them easier to thinly slice.)

    • 2  10-oz boneless ribeye steaks

  • 2

    Meanwhile, leaving the roll attached on one side, split the hoagie rolls in half lengthwise. Spread the softened butter over the cut sides of each roll.

    • 4  hoagie rolls

    • 4 Tablespoon unsalted butter, softened

  • 3

    Transfer the steaks to a cutting board and slice them against the grain at thinly as you can. Lay the slices on a piece of parchment paper and season with 1 teaspoon of salt and 1/2 teaspoon of pepper.

    •  Kosher salt

    •  Freshly ground black pepper

  • 4

    Heat 2 adjacent zones to medium-high heat and 1 zone to medium-low heat for 8 to 10 minutes.

  • 5

    Drizzle or squeeze the oil over the medium-high zones and spread with a spatula. Place the onions on the hot cooktop, season with ¼ tsp of kosher salt, and cook, tossing occasionally, until golden brown, about 5 minutes. Meanwhile, place the rolls buttered side-down on the medium-low zone and toast until golden brown, about 1 minute. Transfer to plates or a serving platter and turn off the medium-low zone.

    • 2 Tablespoon canola oil or other neutral flavored oil with a high smoke point

    • 2 Medium yellow onions, thinly sliced

  • 6

    Gather the onions to one medium-high zone on the griddle. Add the steak to the empty medium-high zone seasoned-side-down, and cook until browned on one side, about 1 minute, then. Flip, season with more salt and pepper, then toss the steak with the onions to combine.

  • 7

    Divide the steak and onions into 4 piles about the size of your rolls. Divide the cheese between the piles, cover with a steam dome, and let melt (or heat up in the case of Cheez Whiz), for about 1 minute.

    • 8 Slices provolone, American cheese, or Cheez Whiz

  • 8

    Use a spatula to transfer each intact pile to a roll and serve. Enjoy!

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