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Grilled Cheesesteak Sandwich

5

20

Mesquite

Beef up your sandwich game. This meaty, cheesy, savory sandwich features sautéed onions and peppers on top of grilled New York strip slices, all covered with melty provolone cheese.

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  • 1 Green bell pepper, sliced

  • 1 Yellow bell pepper, sliced

  • 1 red bell pepper, sliced

  • 1 Large Yellow onion, sliced into rounds

  • salt and pepper

  • Traeger Beef Rub

  • 1 (1 1/2 lb) New York Strip Slices

  • 1 Tablespoon Canola oil

  • 4 hoagie rolls

  • 4 Slices provolone cheese

  • 1

    When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

    500 ˚F

  • 2

    Place a cast iron griddle directly on the grill grate while the grill preheats.
  • 3

    Season the peppers and onions liberally with salt and pepper. Season the strip slices with Traeger Beef Rub.

    • 1 Green bell pepper, sliced

    • 1 Yellow bell pepper, sliced

    • 1 red bell pepper, sliced

    • 1 Large Yellow onion, sliced into rounds

    • To Taste salt and pepper

    • As Needed Traeger Beef Rub

    • 1 (1 1/2 lb) New York Strip Slices

  • 4

    Lightly oil the cast iron griddle with 1 tablespoon canola oil. Add onions and season with salt.

    500 ˚F

    • 1 Tablespoon Canola oil

  • 5

    Sauté onions 5 minutes until translucent. Add peppers and sauté 10 minutes more until peppers are softened and cooked through.

    500 ˚F

  • 6

    While the peppers and onions are cooking, place the seasoned steak strips directly on the grill grate next to the griddle and cook for 3 minutes per side until lightly browned and cooked through.

    500 ˚F

  • 7

    Place buns cut-side down on the top grill grate to toast.

    500 ˚F

    • 4 hoagie rolls

  • 8

    When the steak is done, transfer to the griddle to build the sandwiches. Place a pile of peppers and onions on top of each pile of steak and top with a slice of provolone.

    • 4 Slices provolone cheese

  • 9

    Close the lid and let the cheese melt. Using two spatulas, transfer each pile to the buns and serve hot. Enjoy!

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