Grilled Cheesesteak Subs

16 slices provolone cheese
8-12 very thin steaks*
8 sub rolls
1 large onion, halved and sliced
8 oz sliced crimini mushrooms
1 tablespoon oregano
freshly ground black pepper

Prep grill according to manufactuers’ instructions. Lightly oil the grates of your grill and a grilling pan. Arrange the onions and mushrooms on the grilling pan and cook, tossing occasionally, until soft. Towards the end of the cooking time, grill the rolls directly on the rack. Set aside. Push the onions and mushrooms to one side. Sprinkle the meat with salt, pepper and oregano on both sides. Arrange the steaks on the grill.

Cook until very nearly cooked through. Stack 2-3 steaks on the the grilling pan. Top with cheese and allow it to melt. Place on rolls and top with onions and mushrooms.

*1/8-1/4 inch thick. Our local store sells them 3-4 to a tray labeled as “rolling steaks”.

My thoughts:

This is a fun and fairly easy recipe to help ease us towards the end of the summer grilling season. The only tricky part is that since the steaks are thin, they can go from delicious to overcooked pretty quickly. The same is true of the rolls so stick by the grill for this one! The whole meal takes on a lovely smokey flavor and who doesn’t enjoy a cheesesteak now and again? I know in Philadelphia there is much debate about Cheez Wiz vs real cheese and what toppings are acceptable but at home you can be your own mini food truck and make them as you see fit. I am a fan of the onions, mushrooms and provolone combination and luckily mushrooms and onions grill very nicely. The onions caramelize quickly and with little effort. I do find that slices of steak are much easier to grill at home so resist the urge to do the shredding/chopped style that many cheesesteak shops sell, the meat cooks too quickly and tends to fall into the flames.


  1. I am going to make this over the weekend. I looks delicious and easy!! Also I want to sign up for the cookbook giveaway. Thanks!

  2. Just a tip from Philadelphia! If you chop the steaks fine (almost dice them) – it makes every piece of steak get a higher cheese:steak ratio! Mucho yummy. 🙂

  3. Prep-E
    That's how I would make them on a griddle but that technique doesn't work on a charcoal grill.