Grilled Philly Cheesesteaks

1. 1

   Light a gas grill.

2. 2

   Set a large cast-iron griddle or very large cast-iron skillet directly on the grill grate and heat it for 10 minutes until very hot.

3. 3

   Meanwhile, in a large bowl, toss the strips of meat with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.

4. 4

   Brush the griddle with 1 tablespoon of the canola oil.

5. 5

   Add the sliced onion and bell peppers and season with kosher salt and black pepper.

6. 6

   Cook over high heat, stirring occasionally, until the vegetables are softened and browned in spots, about 8 minutes.

7. 7

   Transfer the onion and peppers to a bowl.

8. 8

   Brush the griddle with the remaining 2 tablespoons of canola oil.

9. 9

   Spread the meat strips in an even layer on the griddle and cook over high heat, undisturbed, until they are well browned on the bottom, 2 to 3 minutes.

10. 10

    Flip the meat and return the vegetables to the griddle.

11. 11

    Cook over high heat, stirring occasionally, until the meat is just cooked through, about 3 minutes.

12. 12

    Add the torn cheese and cook, stirring, until just melted, 1 minute.

13. 13

    Fill each roll with 1 1/2 slices of cheese and the steak-vegetable filling and serve the cheesesteaks immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.