Grilled Philly Cheesesteak


  • 1 red onion (thinly sliced, optional)
  • 1 tbsp. canola oil
  • 15 oz. cheese dip
  • 4 8 oz) boneless ribeye steaks
  • Salt and ground black pepper
  • 4 hoagie rolls or 1 large Italian loaf cut into four and split


Fire up your charcoal and once ready, move coals to one side so that you have a hot and cold zone.

Adjust the top and bottom grates and bring your fire up to around 450°F.

Season sliced steak with salt and black pepper and then set aside.

Pour the cheese dip into a small saucepan and place it on the grill. Allow the cheese sauce to warm through, stirring frequently for 3–4 minutes before moving it to the cool side of the grill to stay warm. Make sure not to burn it.

Place a grill basket on the hot side of the grill to pre-heat i.

Place onions in a small mixing bowl and toss with canola oil.

Add onions to the grilling basket and allow to cook until soft and caramelized (~10 min.). Remove onions from the grilling basket.

Now add the beef to the grilling basket for 3–4 minutes while turning frequently until nicely browned on both sides and cooked through.

Assemble the grilled Philly cheesesteaks by dividing the beef between the 4 rolls. Top with the onions and cheese sauce