Instructions

1. Place your griddle accessory in your grill and preheat to high.
2. Thinly slice your red bell pepper. (If you like onions on your Philly cheesesteak, now is the time to slice them as well. Give them the same treatment as the peppers throughout this recipe.)
3. Once your grill and griddle have reached temperature, add olive oil to the griddle before placing your peppers on as well.
4. Season the peppers with your preferred amount of salt, black pepper, and garlic powder.
5. Cook peppers for about 8–10 minutes.
6. Add the sliced tri-tip to the griddle. As you can see in the video demonstrating this recipe, your griddle may not be big enough to fit all that beef. In that event, feel free to place half the tri-tip on the griddle and the other half on your actual grill grates. We found that the sear marks from the tri-tip on the grates actually enhanced the cheesesteak!



7. However your tri-tip is arranged, season it with your preferred amount of salt, black pepper, and garlic powder.
8. Let the beef cook for about 8–10 minutes or until it has reached your desired internal temperature. Keep in mind that more meat means slightly longer cook times.
9. Slice open your hoagie, leaving the 2 halves slightly intact. Place it open-faced on top of the beef on the griddle, using the halves to scoop the beef and peppers into the hoagie. If you find this too difficult, you can always use tongs to transfer everything from the griddle into the sliced hoagie.
10. Top the sandwich as much Cheez Whiz as your heart and stomach desire (we won’t judge).
11. Grab a few napkins, and enjoy!