Griddle Ribeye Cheesesteak Sandwiches with Peppers, Onions and Provolone
Heat a griddle over a camp stove or fire grate to medium-high. Soften sliced onions, peppers and mushrooms for about 12 minutes, then sear thin-sliced ribeye for 4 to 6 minutes until it reaches 145°F. Pile on provolone to melt, toast the rolls on the griddle, and build the sandwiches. Total time is about 45 minutes.
A good cheesesteak is just thin beef, soft onions, melted cheese and a toasted roll. A big flat griddle suits it well. You get room for the veggies and the beef at once, and the beef browns instead of steaming.
Slice the ribeye at home and freeze it flat. It rides in the cooler as an ice pack, and it's ready to cook at lunchtime. The whole thing takes one griddle, two spatulas and about 45 minutes.
Griddle Ribeye Cheesesteak Sandwiches with Peppers, Onions and Provolone
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium to medium-high griddle
- Pack weight
- 6 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
12 ingredients, Crew only
Crew Recipe
This one's for the Crew
12 ingredients · 7 steps · Trail Notes · gear list
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