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Malcom Reed’s Cheesesteak Sandwich

by | Published Aug 10, 2020 | Last updated Mar 16, 2022 | 0 comments

Prep Time40 minsCook Time15 minsTotal Time55 minsYields6 Servings
Tailgating season is upon is and the days are getting shorter. When we saw that Malcom Reed had come out with a video on how make cheesesteaks we knew we had to feature on our website. Malcom uses our Griddles to achieve cheesesteak zen! Check out his video here on YouTube
Nutrition Facts

Serving Size 1 sandwich

Servings 6

Amount Per Serving
Calories 1373
% Daily Value *
Total Fat 100g154%
Saturated Fat 44g221%
Cholesterol 246mg82%
Sodium 1750mg73%
Potassium 385mg11%
Total Carbohydrate 50g17%
Dietary Fiber 3g12%
Sugars 8g
Protein 69g138%

Vitamin A 166%
Vitamin C 66%
Calcium 88%
Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


Cheese Sauce

Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.


Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.


Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.


Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Malcom's Directions

Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.


Thinly slice bell peppers and onions and place in a bowl for later.


Remove ribeye from freezer and slice into thin steaks.


Prepare charcoal grill for direct grilling and place a Grate Griddle or GrillGrates, flat-side up directly on the cooking grate.


Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.


Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.


To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.


Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.


 3 lbs boneless ribeye
 1 red bell pepper
 1 green bell pepper
 1 medium size onion
 1 lb thin sliced Provolone Cheese
 5 Sub rolls
 ½ cup Vegetable Oil
 ¼ cup Killer Hogs AP Rub
Two Cheese Sauce
 2 cups milk
 8 oz Shredded Pepper Jack
 8 oz Shredded Sharp Cheddar
 ½ stick Salted Butter
 ¼ cup Flour
 1 tsp Killer Hogs Hot Sauce
 ½ tsp Ground Mustard
 ¼ tsp Ground Cayenne Pepper
 Salt & Pepper to taste


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