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Grilled Cheesesteak Sandwich

Difficulty 2/5
|
Prep time 5 mins

Cook time 20 mins
|
Serves 4-6

Hardwood 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.

Ingredients

1.5 LBS SNAKE RIVER FARMS NEW YORK STRIP SLICES

TRAEGER BEEF RUB, AS NEEDED

SALT AND PEPPER, TO TASTE

1 TBSP CANOLA OIL

1 GREEN BELL PEPPER, SLICED

1 YELLOW BELL PEPPER, SLICED

1 RED BELL PEPPER, SLICED

1 LARGE YELLOW ONION, SLICED INTO ROUNDS

PROVOLONE CHEESE

HOAGIE ROLLS

Preparation

When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

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

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

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

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

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.

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

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.

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

*Cook times will vary depending on set and ambient temperatures.

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