When it comes to comfort food, few dishes can compete with the mighty Philly cheesesteak.
But what if we told you there’s a way to elevate this iconic sandwich into smoky, woodfire perfection?
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Enter Dad’s Smoky Cheesesteak on the Ninja Woodfire Grill, a twist on the classic that blends sizzling steak, melted cheese, and just the right hint of wood-smoked flavor. This isn’t just a sandwich; it’s a mouthwatering adventure that redefines what a cheesesteak can be.
The Secret Is in the Smoke
One of the standout features of this recipe is the use of smoked vegetables. Instead of sticking to the usual raw or sautéed toppings, Dad levels up by smoking chunky-cut onions, peppers, and mushrooms. The result? A layer of rich, smoky flavor that complements the tender steak and creamy cheese perfectly. The Ninja Woodfire Grill’s smoker setting, paired with Kona premium blend pellets, adds depth that makes each bite unforgettable. Who knew veggies could steal the show in a cheesesteak?
Perfectly Balanced Cheesy Goodness
Let’s talk about the cheese. While provolone might be the traditional choice, Dad’s Smoky Cheesesteak on the Ninja Woodfire Grill dares to blend it with good old-fashioned Cheese Whiz. This combination strikes the perfect balance between creamy meltiness and bold flavor. It’s a nod to the cheesesteak’s Philly roots while keeping things accessible and fun. Plus, the double layer of cheese ensures every bite is loaded with gooey, cheesy perfection.
A Grill That Does It All
The Ninja Woodfire Grill is the unsung hero of this recipe. With its smoker and griddle capabilities, it makes cooking a cheesesteak easier and more flavorful than ever. The flat top griddle—a must-have accessory—ensures that the steak and veggies cook evenly, while the grill’s smoker setting infuses everything with a subtle woodfire essence. It’s not just a grill; it’s a flavor powerhouse that takes your backyard cooking game to the next level.
A Cheesesteak Worth Getting Messy For
What makes Dad’s Smoky Cheesesteak truly special is the way it combines bold flavors and playful creativity. From the smoked veggies to the buttery toasted hoagie rolls, every element is designed to deliver maximum flavor. And yes, it’s messy—but that’s part of the fun. This sandwich isn’t about keeping things tidy; it’s about savoring every delicious, cheesy, juicy bite.
Whether you’re a die-hard cheesesteak fan or someone looking to try something new, Dad’s Smoky Cheesesteak on the Ninja Woodfire Grill is a recipe worth making. With its unique twist on a classic favorite and the unbeatable smoky flavor, it’s guaranteed to become a new go-to in your recipe rotation. Don’t just take our word for it—fire up the grill and taste the magic for yourself!
Recipe
Ninja Woodfire Philly Cheesesteak
Equipment
- Ninja Woodfire
- Ninja Woodfire Flat Top or Grill Plate
- Wood Pellets
- Knife
- Cutting Board
- Small Metal Bowl
Ingredients
- 1 lb Ribeye Thinly Sliced
- 1 White Onion Sliced
- 16 oz Sliced Mushrooms
- 8 oz Sliced Provolone
- 15 oz Jar Cheese Whiz
- 1 Red bell Pepper
- 1 Green Bell Pepper
- 4 Hoagie Rolls
- 6 tablespoon Butter
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 4 tablespoon Olive Oil
- Salt
- Pepper
Instructions
- Setup & Preheat: Insert the Flat Top accessory into the Woodfire along with the Air Crisp Basket. Load your Woodfire hopper with pellets and then set it to the Smoker Setting and 200F (93C) and 1 hour for the time.
- Prep: Thinly slice the onions and peppers. Wash the mushrooms and dry them. Toss the onions, peppers, and mushrooms in olive oil, then season them with granulated garlic, granulated onion, salt and pepper. Cut your steak into thin strips. Season it with Granulated Garlic, Granulated Onion, Salt, and Pepper. Put the steak a freezer bag or a covered bowl and place it in the fridge.
- Smoke: Once the Woodfire says “Add Food” arrange the veggies in the air crisp basket in a nice flat layer. Smoke them for one hour. Once they are done smoking take the basket out and set it to the side.
- Griddle: Set the Woodfire to the Grill HI setting and let it preheat for 5-10 minutes. Once the griddle is nice and hot add 2 tablespoon of butter to the left and right sides the griddle and let it melt. Add your steak to the left side, add the veggies to the right. Toss and cook the steak until it is nice and browned all over. Toss and cook the veggies to warm them as the steak is cooking. Mix the steak and veggies and remove them. Add the remaining 2TBSP of butter and toast your hoagie rolls and set them aside. Now take a nice pile of the steak and veggie mixture (estimate amount for one sandwich) and put it back on the griddle. Top the pile with a few spoons of cheesewhiz and then cover with 1-2 slices of provolone. Close the lid and cook for 1-3 minutes or until the provolone has melted.
- Assemble and enjoy: Take your hoagie roll and load it up with the steak/veggie mixture. Top with ketchup if you want and ENJOY!!
Video
Nutrition
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