Ken Griffey Jr.’s Philly Cheesesteak Sandwich with Chad from Traeger

We were so excited to have had Chad with Traeger join us for this year’s Grilling Gala. It was so fun to see the Traeger Flatrock in action again this year. The Flatrock flat top opens up a whole new world of outdoor cooking. Get to griddling, frying, steaming, sautéing, and more with this grill. It delivers some of the most innovative features with the premium quality you would expect from Traeger. And we like nothing more than a delicious recipe for Philly Cheesesteak Sandwich you can serve to a crowd.

Key ingredients for the most delicious Philly Cheesesteak Sandwich include premium steak, fresh peppers and onions, and of course–Cheese Whiz. Sautéing these on the Traeger Flatrock delivers the best quality flavor, and means you can cook more all at once. We love how well the Flatrock handles it–all of it.

Ken Griffey Jr.’s Philly Cheesesteak Sandwich

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  • 3 ¾ pound New York strip steaks
  • Traeger Anything Rub
  • 5 bell peppers
  • 2 ½ yellow onion
  • 5 tbsp canola oil
  • 10 hoagie rolls
  • 1 ¼ cup Cheese Whiz
  • 20 slices provolone cheese



Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.


Season the steaks liberally with Traeger Anything Rub. Holding a leave-in thermometer parallel to your work surface, insert it into the into the center of the thickest steak.


Place the steaks directly on the grill grate and smoke until the internal temperature reaches 120°F, about 30 minutes.


Remove the steaks from the grill and let rest briefly before slicing thinly against the grain.


Slice the peppers into strips and thinly slice the onion.


When ready to assemble the sandwiches heat all three zones of the flat top on medium-high heat for 8 to 10 minutes.


Drizzle or squeeze the oil over two zones and spread with a spatula. Season the peppers and onions with Anything Rub, then transfer to one zone in an even layer. Place the steak slices in an adjacent oiled zone and spread into an even layer. Let both cook, stirring occasionally, until the peppers and onions are tender and lightly browned, about 5 minutes. Toast the rolls in the third zone.


Mix the peppers and onions with the steak slices. Spoon the Cheez Whiz over the meat and veg and mix until evenly coated.


Place two slices of provolone on the bottom of each hoagie roll and spoon the hot steak mixture over the cheese. Enjoy!

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