A House of Pizza Philly Cheese Steak Sub

Philly Cheese Steak Sub on the Baking Steel Griddle

A Philly Cheese Steak sub is just too good to pass up. The cheap cut of meat shaved so thin, cooked on a griddle with some onions an peppers stewing down in the fat from the beef, while slices of cheese wait to be melted into this mixture of love. It's served at almost every House of Pizza in the country. Let's be real, this sandwich is delicious in every way possible. It's hot, cheesy, beefy, peppery and served on a soft and squishy sub roll toasted with some clarified butter. So, I see your point. It may not be the healthiest thing for you but I'll be damned if it doesn't fill up that belly with a smile. 

We had to try and create this Philly steak and cheese sub on our Baking Steel Griddle.  Truth be told, I really just wanted to hear the sounds of the metal spatulas clanging against the Griddle. You know the sound i'm talking about.  The Griddle gives us plenty of space to lay down all the ingredients at the same time. Timing is everything, throw down your vegetables first, cook them and move them to the back of the Griddle.  Next toss on the beef, cook that for a bit then combine.  You are going to feel like a short order cook in no time. Remember to bang those spatulas hard against the Griddle and enjoy this tasty Philly steak and cheese creation...

Steak & Cheese Sub

(Serves just one because you aren't going to share)


1 ea soft sub roll

8 oz Philly cheesesteak beef

4 oz peppers, julienned

2 oz onions, julienned

2 slices provolone cheese

olive oil, salt and pepper

2 oz clarified butter

Philly Cheese Steak mis en place
Philly Cheese Steak on the Baking Steel Griddle


1. Preheat your Baking Steel Griddle on medium-high heat.

2. Season your meat and vegetables with olive oil, salt and pepper.

3. Put vegetables on the back of the griddle and the meat in the front.

4. Using a large hamburger spatula, move steak back and forth, as well as the pepper and onion mixture.

5. Once the meat is almost cooked and the pepper and onion mixture is cooked down slightly, mix the two together and add your cheese. Work the cheese into the meat.  

6. Brush the insides of the bun with clarified butter and toast it on the griddle. Using your spatula, scoop this glorious mound of food in-between the bun and grab some napkins.

7. Take a big bite!

Philly cheese steak wrapped in parchment
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