If you crave an outrageously savory, melty, and utterly irresistible sandwich, you simply have to try my Grilled Cheesesteak Sandwich Recipe! This jaw-dropping take on the classic is loaded with char-grilled sirloin, gooey cheddar cheese sauce, and a colorful mix of peppers and onions—all packed into toasty hoagie rolls. You’ll never look at steak sandwiches the same way again!
Why You’ll Love This Recipe
- Unbeatable Grilled Flavor: Flame-seared sirloin takes this sandwich way beyond anything you get from a skillet—think smoky, juicy, tender slices in every bite.
- Dreamy Cheese Sauce: Forget plasticky processed cheese—this homemade cheddar sauce is silky, rich, and lightly tangy thanks to crème fraîche and Dijon.
- Satisfyingly Hearty, Yet Fresh: Sautéed peppers, onions, and a hit of pickled heat keep every sandwich vibrant, not weighed down.
- Perfect for Sharing: The Grilled Cheesesteak Sandwich Recipe is a total crowd-pleaser, ideal for backyard gatherings or super-indulgent weeknight dinners!
Ingredients You’ll Need
The beauty of this Grilled Cheesesteak Sandwich Recipe is in its simplicity—each ingredient works together to create layers of flavor, texture, and even color. Let’s walk through what makes each one special (and why you shouldn’t be tempted to skip them!).
- Beef Sirloin Picanha or Coulotte Roast: This flavorful, tender cut transforms into the juiciest, most succulent steak when grilled and sliced thin—it’s the heart of the sandwich.
- Extra Virgin Olive Oil: Adds richness and helps achieve that glorious, caramelized crust on the meat and veggies.
- SPG Rub (Salt, Pepper, Garlic): The trifecta of steak seasoning that lets the beef’s natural flavor shine—don’t skimp!
- Hoagie Rolls: Soft inside with a sturdy exterior, these are the classic vessel that soaks up all the savory juices and gooey cheese.
- Hot Pickled Peppers: Bring a satisfying hit of heat, acidity, and crunch that takes the whole sandwich up a notch.
- Cheese Sauce (Butter, Flour, Whole Milk, Crème Fraîche, Dijon Mustard, Cheddar Cheese, Kosher Salt, Black Pepper): This homemade sauce is silky, sharp, and luscious with a gentle tang.
- Green Bell Pepper & Sweet Onion: Sautéed until soft and golden, they add sweetness, color, and a touch of crunch.
Variations
The Grilled Cheesesteak Sandwich Recipe is as flexible as it is delicious! Don’t be afraid to mix up the fillings, sauces, or even the bread according to what you have in your fridge or your personal cravings.
- Mushroom Lovers’ Dream: Add a big handful of sautéed mushrooms along with (or instead of) the peppers and onions for extra earthiness and umami.
- Ultimate Spicy Kick: Swap out the hot pickled peppers for fresh jalapeños or even give your cheese sauce a dash of cayenne.
- Gluten-Free Friendly: Grab gluten-free sub rolls or serve the filling in a lettuce wrap for a lighter, wheat-free option.
- Cheese Swap: Mix in provolone, American, or pepper jack for a whole new melty flavor experience in your sauce!
How to Make Grilled Cheesesteak Sandwich Recipe
Step 1: Prepare and Grill the Sirloin
Start by scoring the fat cap on your sirloin roast in a crisscross pattern—this not only looks impressive but allows the olive oil and SPG seasoning to really work their magic. Fire up your grill for two-zone cooking, so you have both hot and cooler areas, and aim for a chamber temp of 450–500°F. Sear the roast directly over the flames on each side for deep flavor, then move to indirect heat to gently finish cooking it to a perfect medium-rare (140°F). Let the fragrant, sizzling steak rest while you prep the other goodies!
Step 2: Sauté the Vegetables
Grab your trusty cast iron (or similar) skillet and drizzle in the olive oil. Toss in diced green bell pepper and sweet onion—let them soften, sweeten, and turn golden, stirring often so nothing burns. You want tender veggies that add color, crunch, and sweetness, building that signature cheesesteak flavor. If you’re adding mushrooms, start with them and get them nicely browned first!
Step 3: Whisk Up the Cheese Sauce
In a small saucepan, melt the butter and whisk in the flour to create a bubbling roux—this is your ticket to a perfectly smooth sauce. Slowly stir in the whole milk and keep whisking until the mixture thickens a bit. Off the heat, add crème fraîche, mustard, salt, and pepper for depth and tang, and finally the cheddar cheese. Stir until it’s dreamy and silky, with that gorgeous golden hue.
Step 4: Toast and Build the Sandwiches
Straight on the grill or in a buttery skillet, toast your hoagie rolls just until golden and slightly crisp—this keeps your sandwich from getting soggy and adds irresistible crunch. Thinly slice the rested beef against the grain at a 45-degree angle (trust me, this keeps every slice melt-in-your-mouth tender!). Pile on the steak, a hearty scoop of sautéed veggies, lots of luxurious cheese sauce, and finish with a scattering of pickled hot peppers.
Pro Tips for Making Grilled Cheesesteak Sandwich Recipe
- Direct vs. Indirect Heat Mastery: Always start by searing your sirloin roast over direct heat for a wow-worthy crust, then slide it to indirect heat to finish gently—this guarantees a juicy center.
- Don’t Rush the Rest: Let the steak rest at least 10 minutes before slicing—this keeps all those precious juices inside for maximum tenderness.
- Thin-Slice Like a Pro: Use your sharpest knife and always cut across the grain at an angle—your beef will be super tender, never chewy.
- Cheese Sauce Consistency: If your sauce gets too thick, whisk in a splash more milk; for extra silkiness, stir in a bit more crème fraîche at the end.
How to Serve Grilled Cheesesteak Sandwich Recipe
Garnishes
For a wow-worthy finish, sprinkle a little extra chopped parsley, snip fresh chives over the top, or even add a dash of smoked paprika for color. A few extra pickled peppers tossed on right before serving give the Grilled Cheesesteak Sandwich Recipe a pop of brightness and heat that makes every bite irresistible.
Side Dishes
While this sandwich can absolutely stand alone, it’s unbeatable alongside crispy oven fries, a simple green salad tossed in a zippy vinaigrette, or even a pile of crunchy homemade pickles. My family also loves pairing it with kettle chips or a cool slaw for a picnic-perfect meal!
Creative Ways to Present
Try cutting the Grilled Cheesesteak Sandwich Recipe into thick mini sections—think party platter treats! Or, for game day, pile the filling onto slider buns for adorable hand-held bites. You can also offer a “build your own” bar with toppings and sauces for a crowd—it’s both fun and interactive, and everyone gets their perfect sandwich.
Make Ahead and Storage
Storing Leftovers
Let any leftover steak, veggies, and cheese sauce cool to room temperature, then store them separately in airtight containers in the fridge. When stored this way, leftovers keep beautifully for up to 3 days and the flavors become even more rich and delicious.
Freezing
The grilled beef and sautéed vegetables freeze well—simply cool, portion, and pack into freezer bags. While the cheese sauce is best fresh, you can freeze it in small batches and re-whisk over gentle heat. Assemble sandwiches fresh for best texture once everything is thawed.
Reheating
Reheat steak and veggies gently in a covered skillet or in the microwave just until hot to keep them juicy. Stir the cheese sauce constantly over low heat until smooth (add a splash of milk if needed). Toast fresh bread before assembling to recapture that just-made magic!
FAQs
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Can I use a different cut of beef for the Grilled Cheesesteak Sandwich Recipe?
Absolutely! While sirloin picanha or coulotte is wonderfully tender and flavorful, ribeye, skirt, or even flank steak will work. Just be sure to slice it very thin against the grain for the best texture.
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Is there an easy way to make the cheese sauce ahead?
Yes! Make the cheese sauce up to a day in advance and store in the fridge. Warm gently on the stovetop, whisking in a bit of milk to loosen it before pouring over your sandwiches.
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Can I make the Grilled Cheesesteak Sandwich Recipe without a grill?
Definitely—the steak can be cooked on a stovetop grill pan or even broiled in the oven. Just make sure to get a solid sear for the best flavor, and cook to your desired doneness before slicing thin.
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How do I keep my sandwich from getting soggy?
To prevent sogginess, always toast both sides of the hoagie rolls and let any sautéed veggies drain briefly on paper towels before adding. Serve with cheese sauce poured on top just before eating!
Final Thoughts
This Grilled Cheesesteak Sandwich Recipe truly delivers on all fronts—fire-kissed steak, luscious cheese, and irresistible crunch in every single bite. I hope you’ll give it a try and make it your own! Gather your favorite people, fire up the grill, and watch these sandwiches disappear. Enjoy every drippy, delicious bite!
Print
Grilled Cheesesteak Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Grilling, Sautéing, Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Grilled Cheesesteak Sandwich recipe. Tender grilled sirloin, sautéed vegetables, and a creamy cheese sauce come together in a hoagie roll for a mouthwatering meal.
Ingredients
Grilled Sirloin:
- 2 pounds Beef Sirloin Picanha or Coulotte Roast
- 2 tablespoons extra virgin olive oil
- 1/4 cup SPG Rub
Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup whole milk
- 1/4 cup crème fraîche
- 2 tablespoons Dijon mustard
- 1 cup cheddar cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Sautéed Vegetables:
- 2 tablespoons extra virgin olive oil
- 1 large green bell pepper, thinly diced
- 1/2 large sweet onion
Additional:
- 4 hoagie rolls
- 1/4 cup hot pickled peppers
Instructions
- Grilled Sirloin: Prepare grill for two-zone grilling. Score fat cap of Coulotte Roast, coat with olive oil and seasoning. Grill over direct heat, then move to indirect heat until 140°F. Rest for 10 mins.
- Sautéed Vegetables: Cook mushrooms, then sauté onions and bell peppers. Set aside.
- Cheese Sauce: Melt butter, add flour, whisk, add milk, crème fraiche, mustard, salt, pepper. Stir in cheddar cheese until melted.
- Build Sandwich: Slice beef thinly, toast bread, layer beef, vegetables, cheese sauce, and pickled peppers.
Notes
- For extra flavor, you can add grilled mushrooms or caramelized onions to the sandwich.
- Adjust the heat level by choosing milder or spicier pickled peppers.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg
