Indulge in the irresistible flavors of a smoked Philly cheesesteak. Our easy-to-follow recipe will elevate your grilling game to a whole new level!
Course
Main Course
Prep Time30minutes
Cook Time2hours
Servings4
Ingredients
2lbsribeye steakmarbled goodness is the key
Salt and pepper to taste
1teaspoongarlic powder
4hoagie rollsfreshness is non-negotiable
8slicesof provolone cheeseor your cheese of choice
1large onionthinly sliced
1bell pepperthinly sliced
2tablespoonsvegetable oil
Instructions
The Meaty Massage
Pat that ribeye dry with a paper towel. Mix salt, pepper, and garlic powder in a bowl. Rub this heavenly concoction all over the steak, giving it a massage that would make a spa therapist jealous.
Let the meat marinate for at least 30 minutes. Don't rush it – let those flavors mingle. Toss it in the fridge and let the magic happen.
Grillin' and Chillin'
Preheat your grill or smoker to a smokin' 225°F. This is the sweet spot for that slow and low cooking method we're after.
Place that marinated ribeye on the grill and let it dance with the smoke. Close the lid and let the magic unfold for about 1.5 to 2 hours, or until the internal temperature hits a juicy 135°F. Keep an eye on that thermometer – we want perfection, not overcooking mishaps!
Once your ribeye has absorbed all that smoky goodness, let it rest for a few minutes. Then, grab that knife and slice it thin, like you're creating delicate meat petals.
Cheesy Avalanche
While the ribeye is getting its smoky spa treatment, heat up a skillet or griddle with some vegetable oil. Toss in the thinly sliced onions and peppers. Cook 'em until they're caramelized and practically doing a happy dance in the skillet.
Pile those thin ribeye slices onto the hoagie rolls. Now, the pièce de résistance – lay those slices of provolone (or your cheese of choice) on top. Let it melt into a cheesy avalanche that dreams are made of.