Philly Cheesesteak Queso

How to make Philly Cheesesteak Queso

Chef Tom fires up the Napoleon P500 Gas Grill for Philly Cheesesteak Queso! Welcome to your new favorite party food!


  • 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


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.

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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.

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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.


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