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Philly Cheesesteaks on the Big Green Egg | Backyard Smoke Show
Few sandwiches hold as much iconic status as the Philly cheesesteak. Between the thinly sliced ribeye, sautéed peppers and onions, and melted cheese packed into a warm, toasted hoagie, it’s a comfort food classic for a reason.
Now imagine taking that same sandwich and cooking it over live fire on the Big Green Egg. You get sizzling heat, a cast iron sear, and flavors that go beyond anything you'd get on a griddle. This recipe brings authentic cheesesteak flavor to your backyard, and once you’ve tried it, you may never go back to stovetop cooking.
Why the Big Green Egg Makes it Better
Using a Half-Moon Cast Iron Plancha Griddle over direct heat lets you sear steak, soften veggies, and melt cheese just like a flat-top grill. The Egg brings consistent heat, a touch of wood-fired character, and the space to toast your hoagie rolls while everything comes together.
It’s an upgrade in both flavor and experience. You're not just cooking a sandwich—you’re creating something that looks, smells, and tastes unforgettable.
Ingredients (Makes 4 Cheesesteaks)
- Ribeye steak (sliced extra-thin by hand or by your butcher)
- PEACHY’S Go-To Seasoning
- Wagyu beef tallow (or other high-temp cooking fat)
- 1 Vidalia onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup mushrooms, thinly sliced
- 8 to 10 inch hoagie rolls
- Butter (for toasting bread)
- 8 slices provolone cheese
EGGcessories
- Half-Moon Cast Iron Plancha Griddle
- ConvEGGtor Basket (for two-zone setup if needed)
Step-by-Step Instructions
1. Prep the Ribeye
Thinly slice your ribeye steak as finely as possible. You can freeze it slightly for easier slicing or ask your butcher to do it for you. Season the sliced meat generously with PEACHY’S Go-To Seasoning and let it rest while you prep the vegetables.
2. Preheat the Big Green Egg
Set your Egg for direct cooking at 400°F. Install the Half-Moon Cast Iron Plancha Griddle over the coals. Allow the griddle to heat thoroughly before cooking.
3. Sauté the Vegetables
Add a small amount of oil to the hot griddle and toss in the onions, bell peppers, and mushrooms. Stir frequently until the onions are translucent and the peppers are softened. Once done, remove the veggies and set aside.
4. Cook the Steak
Add wagyu beef tallow to the griddle and spread it evenly. Add the seasoned ribeye and stir constantly as it sears. Cook until just done and no longer pink.
5. Combine and Melt the Cheese
Separate the steak into four portions on the griddle. Top each with the sautéed veggies and slices of provolone cheese. Close the dome of the Egg for a couple of minutes to help the cheese melt fully over the meat.
6. Toast the Hoagies
While the cheese is melting, butter the inside of your hoagie rolls and place them face down on the griddle until golden and toasted.
7. Assemble the Cheesesteaks
Use a wide spatula to lift each mound of meat, veggies, and cheese into a toasted hoagie roll. Press lightly and serve hot.
Cheese Options
Traditionally, provolone, American cheese, or Cheese Whiz are all acceptable for Philly cheesesteaks. Provolone offers the most balanced flavor, while Whiz brings that nostalgic creamy texture. Go with what fits your crowd.
Tips for Success
- Slice your steak as thin as possible for fast, even cooking
- Cook over direct heat but be ready to move quickly
- Toasting the buns adds both texture and structure
- Don’t overload the hoagie—balance is key
- Let everything rest under the cheese for better flavor
Final Thoughts
These Philly Cheesesteaks on the Big Green Egg are bold, satisfying, and built to impress. With just the right amount of sear, melted cheese, and smoky character from the grill, they take everything great about the original and give it a backyard twist.
Whether you're feeding a crowd or just upgrading your sandwich game, this is one recipe you'll want to repeat.
