Cooper Sharp Chopped Ribeye Hoagies

Name: Cooper Sharp Chopped Ribeye Hoagies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 4.4 Lb Ribeye Steak; 17 slices Cooper Sharp Cheese; 8 whole Amoroso Hoagie Rolls; 3 whole Spanish Onions; 1/4 Cup Beef Tallow; 7/8 Tbsp Kitchen Bouquet; 7/8 Tsp Dried Basil; 7/8 Tsp Ground White Pepper; 5 whole Long Hot Peppers

Chopped ribeye, griddled onions, and melted provolone for ten

Prep: 30 min
Cook: 25 min
Serves 8
Difficulty: medium

Philly on the flat-top—chopped ribeye, whiz optional, ten hoagies fast

Why crews like it: Cheesesteaks are flat-top food—fast, loud, and filling. Chopped beef holds at 170°F; rolls toast while meat finishes between calls.

1077Cal

78gProtein

75gCarbs

50gFat

Ingredients

4.4 Lb Ribeye Steak
17 slices Cooper Sharp Cheese
8 whole Amoroso Hoagie Rolls
3 whole Spanish Onions
1/4 Cup Beef Tallow
7/8 Tbsp Kitchen Bouquet
7/8 Tsp Dried Basil
7/8 Tsp Ground White Pepper
5 whole Long Hot Peppers

Instructions

Prep ribeye for chopping: Partially freeze ribeye 45 minutes. Slice thin, then chop fine with bench scraper.
Slice onions: Slice onions paper-thin for quick caramelization on the griddle.
Heat flat-top: Preheat griddle to 425°F. Film with oil.
Griddle onions: Griddle onions 8–10 minutes until soft and golden. Push to cooler zone.
Chop and sear beef: Griddle chopped ribeye in batches, chopping with spatulas on the flat-top until charred and 145°F.
Melt cheese: Combine beef with onions, lay provolone over top, cover with dome or foil until melted.
Toast rolls: Split hoagies and toast cut-side down on griddle at 375°F until crisp.
Line for ten: Pile cheesesteak mix into rolls. About 8 oz beef per sandwich. Hot peppers on request.

Tonight's spread

Flat-top Philly cheesesteaks with hot cherry peppers.
French fries or onion rings on the side.

Hall tips

Partially frozen ribeye chops cleaner—warm steak shreds on the flat-top.
Chop meat on the griddle with two spatulas for authentic texture.
Provolone under a dome melts evenly without drying beef.

Meal prep

Partially freeze ribeye for clean chopping. Griddle at 425°F in batches. Hold chopped beef and onions at 170°F up to 30 minutes. Build steaks to order.

Leftovers

Chopped beef into breakfast hoagie with eggs.
Cheesesteak egg rolls if feeling ambitious.

griddle or flat-top
sharp spatula
bench scraper
instant-read thermometer
hotel pans