The secret to succulent, juicy steak and cheese is not the cut of beef or the type of cheese; it’s the cooking surface. Traditional frying pans are too small and cause the beef to steam rather than fry to crispy perfection. Griddles offer the perfect combination of space and high heat, so reach for your griddle the next time you crave steak and cheese. Add a few slices of bell pepper and onion for a taste straight out of Philly.
Things You'll Need
- Canola oil
- Sliced onion
- Sliced bell pepper
- Thin-sliced beef, uncooked
- Meat thermometer
- Sliced cheese
Set the temperature on the griddle to medium-high, and squirt a drizzle of oil into the center of the griddle. Heat the oil until it shimmers; then reduce the heat to medium.
Sprinkle a handful of sliced onions and bell peppers over the hot oil, and saute until the bell peppers soften and the onions turn golden brown. Browning the vegetables slightly brings out their natural sugars, resulting in a sweet and savory combination of flavor. Remove the vegetables and place in a small bowl.
Turn the griddle back up to medium-high and let it sit for 1 minute to come up to temperature. Spread the sliced beef over the surface of the grill, laying it in a single layer over the hot cooking surface. Cook for 1 minute; turn each piece over; and cook for an additional minute. Cooking times may vary depending on the thickness of your meat; adjust cooking times according to your desired doneness. The USDA recommends that you cook beef to a minimum of 145 degrees Fahrenheit, so test each slice with a meat thermometer for safety.
Add the onions and peppers to the cooked beef and stir to combine. Divide the beef into individual portions on the surface of the griddle, and cover each portion with slices of cheese. Let the cheese melt into the meat; scoop off the griddle and serve.
Tips & Warnings
- If you're craving something a little more filling with your steak and cheese, serve the beef on a sandwich roll.
- Griddle temperatures vary, so read your instruction manual carefully to prevent overcooking.
- Photo Credit Ciaran Griffin/Stockbyte/Getty Images