Kick your cheesesteak sandwich up a notch with this homemade cheesesteak sandwich recipe that’s made with tender and juicy beef tenderloin, melted cheddar cheese, peppers and onions.
Grilled Cheesteak sandwiches are one of our summer grilling favorites, they are super delicious and you can cook everything for the sandwich on the grill. Which is just perfect for summer entertaining.
Here is what you will need to make this homemade cheesesteak sandwich recipe
- Beef filet
- Spice House Back of the Yards Butcher's Rub
- Bell peppers
- Olive oil
- Your favorite cheese
Seasoning The Steak
Beef filet is a super flavorful cut of meat that doesn't need a lot of extra added flavor, that is why I love this Back of the Yards seasoning blend from The Spice House Best Seller's Collection. It is the perfect blend of garlic, pepper and other seasonings to add just the right amount of flavor to the steak.
Cooking The Steak
Even though we enjoy the traditional Philly style cheesesteak with the thin cuts of shredded beef on a hoagie roll, every once in a while we like our steak sandwiches a little more sophisticated with thicker slices of tender beef that are piled onto an onion roll.
I almost always use grass-fed beef when I cook beef. It’s’ leaner, healthier and I think it just tastes better. Since it's lean, grass-fed beef cooks fast, so rather than rely on timing, I like to use a digital thermometer like this Weber IGrill Mini Grilling Thermometer because there is nothing worse than ruining a juicy steak by over cooking it.
This little thermometer fits in your pocket, and It’s the perfect solution for cooking steak to perfection. All that you have to do is sync the IGrill Mini Grilling thermometer up with the app on your phone and tell it how you would like your steak cooked. The IGrill Mini Grilling Thermometer takes the guess work out and will let you know when your meat is ready! It really can’t get any easier than that!
Internal Temperatures for Steak
If you are not lucky enough to have an iGrill Mini Grilling Thermometer to grill your steak, here are the temperatures for different stages of doneness:
- Rare 115 to 120 Degrees
- Medium Rare 120 to 125 Degrees
- Medium 130 - 135 Degrees
- Medium Well 140 - 145 Degrees
- Well Done 150 to 155
Basic Steps to Make Grilled Cheesesteak Sandwiches with Peppers and Onions
Please note that this a list of steps to give you an idea how to make this recipe. Full details are in the recipe card below.
- Pre-heat the grill
- Prepare the peppers and onions
- Season the steaks
- Brush the vegetables with oil
- Place the steak and vegetables on the grill to cook
- Once cooked, set the steak aside to rest
- Slice up the peppers and onions
- Melt the cheese on the rolls
- Slice the steak
- Put the sandwich together
Total Estimated Time: 30 to 40 minutes
Tips and Variations For Homemade Cheesesteak Sandwiches on the Grill
- Beef cooks best when it is at room temperature. Allow the steak to reach room temperature by removing it from the fridge for about 30 minutes before grilling.
- Sear in the juices. Before adding the food to the grill make sure the grill is extremely hot and brush olive oil onto the grates just before adding the food.
- Cut the peppers into halves or quarters. This will keep them from falling through the grill grates.
- Slice onions at least a half inch thick in size. This will keep the onion slices from falling through the grates. Use a skewer to hold the layers of the onion together on the grill.
- Skip the cheese and top with peppers and onions
- Add mushrooms or lettuce, sliced tomatoes and raw onions
- Change up the cheese and try provolone, mozzarella, or blue cheese
- The best roll in my opinion is an onion roll, but any roll that's soft on the inside such as kaiser or pretzel rolls.
- Use a different cut of beef for your cheesesteak sandwich. London broil is a great choice for a crowd, as is flank or skirt steak.
- Try a vegan version like this Portobello Mushroom Cheesesteak
Serve your Homemade Cheesesteak With
Click on serving size to scale this recipe
- 1 pound filet mignon
- 1 small onion
- 1 red bell pepper
- 1 green bell pepper
- 1 to 1 ½ tablespoons olive oil
- 2 teaspoons of The Spice House "Back of the Yards" butchers rub
- 3 to 4 ounces of extra sharp cheddar cheese or your favorite cheese
- 2 Onion or Kaiser Rolls
- Pre-heat the grill on high heat
- While the grill is heating up, prepare the vegetables: cut the peppers in quarters or half, slice the onions about a half an inch thick
- Brush the oil onto the vegetables
- Sprinkle the spice rub on the room temperature beef
- Once the grill is hot, using a brush rub some olive oil onto the grates, and add the steak and grill for two minutes over high heat, then flip and cook for 2 minutes more.
- While steak is cooking add the vegetables to the grill and cook for 4 to 5 minutes on each side.
- Reduce heat to medium or move the steak to a cooler part of the grill and grill for approximately 4 minutes on each side until the meat is cooked to your liking
- Remove the steak from the grill and allow to rest for 5 minutes
- Remove the vegetables from the grill and cut them into slices
- Slice the steak
- Melt the cheese on the rolls in the oven or on the grill
- Assemble the sandwich and enjoy!
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used