Cook up a crowd-pleaser on the Napoleon P500 Gas Grill! This recipe for Cheesesteak Queso is sure to draw everyone in with Chef Tom's fiery flavors.
WHAT YOU'LL LOVE
- A two-zone griddle setup keeps everything moving at once. Running one side of the Napoleon P500 hot for direct cooking while leaving the other side off for the toasting hoagies means every component finishes around the same time.
- The steak rests before dicing, not after. Letting it rest whole after cooking, then dicing it, keeps the juices sealed in better than dicing immediately off the griddle.
- Two cheeses whisked in stages build a smoother queso. Incorporating the American cheese first, then the smoked provolone, prevents clumping and keeps the sauce silky rather than grainy.
- Diced steak gets a quick second sear before serving. Briefly re-crisping the edges on the griddle right before topping the queso adds a final layer of char that a single cook wouldn't achieve.
Philly Cheesesteak Queso
Tom Jackson
Rated 4.4 stars by 7 users
Category
Appetizer
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
29 minutes
Calories
646
Chef Tom fires up the Napoleon P500 Gas Grill for Philly Cheesesteak Queso! Welcome to your new favorite party food!
Ingredients
- 1 Creekstone Farms Boneless Prime Ribeye Steak
-
Cattleman’s Grill Lone Star Brisket Rub, finely ground
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 1/2 lb white American cheese, diced
- 12 oz smoked provolone, diced
- 1 cup half & half
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
-
1 tbsp Worcestershire sauce
- 1 tbsp garlic, fine grated on microplane
- 4-5 Hoagie rolls
-
Cornhusker Kitchen Spray Duck Fat
Directions
- Fire up the Napoleon P500 with a griddle on one half of the grill. Preheat the griddle side of the grill over high heat. Leave the burners off on the other side of the grill.
- Slice hoagies and spread in one layer on sheet pan. Spray with duck fat. Season with fine ground Cattleman’s Grill Lone Star Brisket Rub.
- Place sheet pan on indirect side of grill and cook until browned on bottom, about 15 minutes.
- Meanwhile, season the steak with lone star, fine ground. Cook on the griddle til 120ºF. Remove. Rest. Dice.
- Spray the griddle with duck fat. Cook the peppers and onions on the griddle. Season with lone star, fine ground. Cook until softened and browned. Remove.
- On the side burner, place a finex 12 cast iron griddle. Add the half n half, garlic, worcestershire and pit fire. Bring to a simmer.
- Whisk in american cheese and handful at a time until all in incorporated. Whisk in provolone until all in incorporated. Remove from the heat.
- Cook the diced steak on the griddle briefly, just to warm through and crisp the edges, less than 5 minutes.
- Top the queso with the peppers, onions and steak. Serve with toasted hoagie slices for dipping.
Recipe Note
Recipe FAQ
Why run the grill in two zones instead of cooking everything over direct heat?
Keeping one side hot for the steak and peppers while the other stays off for toasting the hoagies lets every component finish around the same time without competing for the same heat source.
Why rest the steak whole before dicing it?
Letting it rest as a single piece keeps the juices sealed in better than dicing it immediately, which would let more moisture escape right away.
Why add the American cheese before the smoked provolone?
Whisking them in separately, one handful at a time, helps each fully incorporate before the next is added, which keeps the queso smooth instead of clumping.
Why give the diced steak a second quick sear before serving?
A brief pass back on the hot griddle re-crisps the edges, adding a layer of char that wouldn't be there if it went straight from resting to the queso.
What internal temperature does the ribeye reach?
120°F, a rare finish that's standard practice for a whole-muscle steak like this.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron skillet or griddle on the stovetop can handle the steak, peppers, and queso just as well; the grill mainly adds convenience for toasting the hoagies outdoors.
Recipe Highlights
The two-zone grill setup: Running direct and indirect heat side by side lets every component finish together.
Resting whole before dicing: This keeps more juice sealed into the steak than dicing it immediately would.
Staged cheese incorporation: Whisking in the cheeses separately prevents clumping and keeps the queso smooth.
A second sear on the diced steak: This adds a final layer of char right before serving.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.28 oz
- per serving
- Calories
- 646
- Carbs
- 33 grams
- Protein
- 29 grams
- Fat
- 43 grams
- Sodium
- 1897 milligrams
