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Ken Griffey Jr.'s Philly Cheesesteak Sandwich

Ken Griffey Jr.'s Philly Cheesesteak Sandwich

By Traeger Kitchen

Baseball legend Ken Griffey Jr. scores a home run with his homemade take on a classic ballpark staple: the Philly cheesesteak sandwich. He starts by smoking strip steak over our limited-edition Louisville Slugger Maple Pellets, then sears it with onions and peppers on the flat top before hitting it with the Whiz.

Prep Time

10 Min

Cook Time

40 Min

Pellets

Louisville

Ingredients

This recipe serves:

4

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Units of Measurement:
main
1 1/2 Pound New York strip steaks
Traeger Anything Rub
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
4 hoagie rolls
1/2 Cup Cheese Whiz
8 Slices provolone cheese
This recipe serves:

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 1/2 Pound New York strip steaks
Traeger Anything Rub
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
4 hoagie rolls
1/2 Cup Cheese Whiz
8 Slices provolone cheese

Steps

  • Watch Video

    Louisville Pellets - Chad - Ken Griffey Jr - Cheesesteak

    Louisville Pellets - Chad - Ken Griffey Jr - Cheesesteak thumbnail
  • 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Season the steaks liberally with Traeger Anything Rub. Holding a leave-in thermometer parallel to your work surface, insert it into the into the center of the thickest steak.

  • 3

    Place the steaks directly on the grill grate and smoke until the internal temperature reaches 120°F, about 30 minutes.

    225 ˚F / 107 ˚C

    120 ˚F / 49 ˚C

    Super Smoke

  • 4

    Remove the steaks from the grill and let rest briefly before slicing thinly against the grain.

  • 5

    Slice the peppers into strips and thinly slice the onion.

  • 6

    When ready to assemble the sandwiches heat all three zones of the flat top on medium-high heat for 8 to 10 minutes.

  • 7

    Drizzle or squeeze the oil over two zones and spread with a spatula. Season the peppers and onions with Anything Rub, then transfer to one zone in an even layer. Place the steak slices in an adjacent oiled zone and spread into an even layer. Let both cook, stirring occasionally, until the peppers and onions are tender and lightly browned, about 5 minutes. Toast the rolls in the third zone.

  • 8

    Mix the peppers and onions with the steak slices. Spoon the Cheez Whiz over the meat and veg and mix until evenly coated.

  • 9

    Place two slices of provolone on the bottom of each hoagie roll and spoon the hot steak mixture over the cheese. Enjoy!

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