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From the grill

Philly Cheesesteaks on the Monument Grills Mesa II

8 easy steps to make a grilled Philly cheesesteak with juicy steak, peppers, onions and melted cheese on the Monument Grills Mesa II and cast-iron griddle.

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A close-up of a gourmet Philly cheesesteak sandwich in a toasted bread roll, filled with melted cheese, sliced steak, caramelized onions, and red bell peppers, set on a dark stone surface with a blurred grill and fire in the background.

Ingredients

  • Ribeye or sirloin steak
  • Your favorite BBQ or steak seasoning
  • 1 red bell pepper, sliced
  • 2 yellow bell peppers, sliced
  • 1 white onion, sliced
  • Sliced cheese (Provolone or American)
  • Hot dog buns or hoagie rolls

Preparation

  1. Season the steak generously with your favorite BBQ or steak seasoning.
  2. Preheat the Monument Grills Mesa II and grill the steak until it reaches your preferred doneness. Remove it from the grill and let it rest for a few minutes.
  3. While the steak is cooking, use the side burner to roast the bell peppers, and white onion until they’re soft and lightly caramelized.
  4. Slice the rested steak into thin strips.
  5. Place the cast-iron griddle on the grill and let it heat up.
  6. Add a slice of cheese to the griddle, pile on the sliced steak, roasted peppers and onions, then top with another slice of cheese.
  7. Place a hot dog bun over the mixture for about a minute to warm it.
  8. Carefully scoop everything into the bun, serve warm, and enjoy!

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