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Grilling Montana / Recipes / Grill & Griddle Recipes / Best Blackstone Griddle Recipes / The Best Cheesesteak is From MT and I'd serve it at Yellowstone's Dutton Ranch

The Best Cheesesteak is From MT and I'd serve it at Yellowstone's Dutton Ranch

Published: Mar 11, 2022 by Paul Sidoriak · This post may contain affiliate links

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You may think that the best cheesesteak is a Philly cheesesteak like one you find at a local sandwich shop or one of the cheesesteak joints in South Philly.

But you may be surprised to find that this Montana steak sandwich gives the traditional cheesesteak a run for its money!

Montana cheesesteak

Montana cheesesteak sandwich with Bleu Cheese-Horseradish sauce

I'd be willing to say that the Montana cheesesteak is an even more authentic cheesesteak because it makes the beef the star of the sandwich instead of disguising it with Cheez Whiz and other ingredients.

Before I show you why the Montana steak sandwich is so delicious and give you the recipe to make one, let's learn more about what some call the authentic Philly cheesesteak.

prime rib roast

Prime rib roast ready for cooking

 

So what is a Philly Cheesesteak?

What is a Philly cheesesteak?

The Philly cheesesteak is a sandwich made of thinly sliced beefsteak and melted cheese on a hoagie roll. The most popular type of cheese used on a Philly cheesesteak is Cheez Whiz, followed by American and provolone cheese.

The steak is usually cooked on a flat-top or griddle, but can also be fried. Onions, peppers, and mushrooms are common toppings, as well as ketchup, mustard, mayonnaise, or even tomato sauce.

making a cheesesteak

It is one of the most popular foods in Philadelphia and can be found at most restaurants in the city, especially the local, family-owned restaurants.

Who invented the cheese steak?

Its creation is credited to Pat Olivieri, who first served it in South Philadelphia in the early 1930s.

Oliveri ran a hot dog stand. At one point he threw down some slices of shaved beef on a griddle and cooked it hot and fast on the flattop.

Since he already had hot dog buns on hand, the beef got put in the bun and the rest is history.

shredded steak cooking on griddle

What meat is used to make a Philly cheesesteak?

There are many different types of meat that can be used to make a Philly cheesesteak, but the most popular is ribeye steak.

Ribeye is a cut of beef taken from the prime rib roast.

Having the rib eye thinly sliced allows the meat to brown and caramelize more quickly, which makes for a delicious sandwich.

It packs a lot of flavor, because it's well-marbled with intramuscular fats.

For cheesesteaks, the beef is raw and sliced thin, then seared quickly on a flat-top like the Blackstone griddle.

The flash-searing gives the meat a deliciously flavorful crust. Yet, despite the heat, it remains tender and juicy.

Different variations of the sandwich use different meats.

Thinly sliced roast pork, chicken, and lamb, as well as other cuts of beef, are common when making this type of sandwich.

Delco steaks

Delco Steaks

Who makes the best Philly cheesesteaks?

There are a lot of great Philly cheesesteaks out there, but who makes the best is a hotly contested topic. 

CJ Frazier outside of Pat's King of Steaks

CJ Frazier outside of Pat's King of Steaks

Some people might say that Pat's King of Steaks in South Philadelphia is the best, while others might swear by Geno's Steaks, also in South Philly. 

I've even heard that some touristy cheesesteak gluttons like to mix it up and get a cheesesteak from both Pat's and Gino's places in the same visit.

They're known to ping-pong back and forth depending on how long the line is at one place or the other.

But these are touristy places.

There are also quite a few places in the suburbs that make a mean Philly cheesesteak.

Sometimes the best food comes from less popular places

My first time in Philadelphia was around 1995. I was there for business and manning a booth at a ski expo inside of the King of Prussia Mall.

My business associate and traveling companion, Scott, was from Doylestown, PA. We had a long drive from Waitsfield, VT to King of Prussia and much of the conversation on I-95 revolved around getting me a legit cheesesteak while in the area.

Put yourself in 1995 for a moment

There was no internet.

There was no Food Network.

And there were no smartphones.

Yet even back then as a fledgling foodie who'd never been to Philadelphia, I'd heard of places like Pat's and Gino's.

So had Scott. And he'd been to both of them.

Sadly, I learned that on his watch there would be no sandwich stops at these iconic types of places.

He said the ones that say authentic Philly cheesesteak are the ones to avoid. And that he could tell if a place had a good cheesesteak just by looking at it.

And he did.

We'd done our trade show. Packed the van. And we were headed back to Vermont. But like a kid who went to Disneyworld without ever seeing Mickey Mouse, I still had yet to try a cheesesteak.

Scott was at the wheel as we navigated decaying urban sidestreets en route to the interstate. Once we got on that highway, my chances of getting a cheesesteak would melt away like last year's snow, so I reminded Scott of his promise.

Frantic and embarrassed, he was confident he could still find us a legit place before we hit the highway.

I was skeptical when he pulled into a random parking lot near our on-ramp.

There were a few small businesses, like a video rental store and a pet shop with hardly any customers. Tucked in the middle was what looked like a Greek pizzeria to me. Probably because it was. 

The menu consisted of some appetizers, salads, and various formidable pizza offerings. And like many similar spots, they had sandwiches too.

There was no mention of this restaurant being famous for anything

The place was clearly run by assorted members of a family.

Scott stepped up and ordered the pizza steak.

The pizza steak was shaved beef with green bell peppers, marinara, and mozzarella. Scott told me it was a favorite of his but encouraged me to order what I wanted. 

I did.

I ordered the classic steak that came with peppers and onions and American cheese, and politely asked them to hold the mushrooms.

Since we had a long drive ahead of us, I also ordered a pizza steak - something I would never have done outside of the Philly area.

Trying to explain how amazing these sandwiches were is like trying to describe the prettiest sunset you've ever seen. A delight for the senses.

My sandwich was balanced and uncomplicated but everything worked well together. It was both sophisticated and messy, more like someone in a thousand-dollar suit with frizzy hair than a university frat boy with a trust fund.

With only five ingredients, this sandwich left an indelible mark on my taste buds. 

GENO'S STEAKS

 

What ingredients are in a traditional Philly cheesesteak?

That depends who you ask...

The traditional Philly cheesesteak consists of steak and melted cheese and onions. 

They are all grilled or fried together and served on an Italian roll.

But I feel the roll is just as important as the ingredients.

People swear by Amoroso rolls for the cheesesteak as they are a type of Italian bread that is popular in the Philadelphia area.

They are made with a high percentage of wheat flour and have a slightly sweet taste. Amoroso rolls can be eaten plain or used to make sandwiches.

cheesesteaks ready to be served

 

For me, the roll is so important

People's favorite toppings, like hot peppers, sweet peppers, caramelized onions, or fried onions, can get quite soggy in a boring roll. But a good roll can handle all the fixings.

It should be both crispy and pillowy. A functional vehicle that's airy and would be delicious without the fillings.

Toasting a hoagie roll for a cheesesteak serves a few purposes

When you toast a more crusty roll or dense Italian market-style roll on the Blackstone griddle, it will hold up better when the sandwich gets gooey with different cheeses. When a roll gets toasted on the griddle in butter, it provides bursts of salty flavor with a slightly crisp texture I can't get enough of.

cheesesteak on griddle

Did somebody say Cheez Whiz?

I suppose you can't really mention a classic Philly cheesesteak without talking about gooey Cheez Whiz.

Which type of cheese you prefer on your cheesesteak sandwich is a matter of personal opinion. But the good news is that there are plenty of melty cheese options. I suspect that Cheez Whiz became popular on this sandwich because it was cheap, readily available, and completely spreadable without excessive heat or needing to be melted.

Cheez Whiz

photo: Amazon

This is especially convenient for touristy restaurants that have long lines and want to get people served quickly.

I will always stand behind the fact that the best places use fresh ingredients. So the choice of using Cheez Whiz instead of slices of provolone or my favorite melty white American cheese is up to both the cheesesteak place and to the customer.

cheese steak sandwich

So what is a Montana Cheesesteak?

A Montana cheesesteak is one that pays respect to the flavor of the steak first and foremost. It will leave your taste buds ringing from here to the Liberty Bell.

I'm lucky that when I go to the grocery store or local butcher, I have access to some amazing local beef. The beef I use for this recipe is from a small mom-and-pop ranch near Livingston, Montana.

cowboy ribeye steak

Felton Angus Beef cowboy ribeye steak

Felton Angus Beef Ranch lies along the banks of the Yellowstone River in the heart of Montana's Paradise Valley. It's an area that I've floated and fly-fished many times.

When I watch the television show Yellowstone based on the fictional Dutton ranch in that same area, I cannot help but applaud them for making the locations look shockingly similar to what I've seen while rowing a drift boat or hucking a hopper at an unsuspecting trout.

Even better, the scenery and many of the locations in the program are actually shot in Montana. And for good reason. The area is a true west coast gem even if it's located remotely in the mountain west.

For these cheesesteak sandwiches, it's important that I use the highest quality cut of beef and there's no one I trust more than Felton's.

What to serve with this sandwich?

I encourage you to make this bleu cheese horseradish sauce to go with our Montana steak sandwich. It's also delicious for dipping these crispy no-fry potato wedges in or as a creamy side to these bacon-wrapped jalapenos.

cheesesteak

Montana Cheesesteak Sandwich

Montana Cheesesteak Sandwich

Paul SidoriakPaul Sidoriak
This Montana cheesesteak sandwich is unlike any other steak sandwich you've ever had. A departure from the Philly cheesesteak, it pays respect to Montana's hard-working ranchers and uses either a cowboy cut ribeye or prime rib.
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Dry Brine 1 d
Course Beef, Main Course, Recipes, steak sandwich
Cuisine American
Servings 4 sandwiches
Calories 646 kcal

Ingredients
  

  • 32 oz ribeye steak or prime rib roast
  • 3 tablespoons kosher salt
  • 4 Kaiser rolls
  • 3 tablespoons butter

Instructions
 

  • To dry brine the steak, sprinkle kosher salt liberally on all sides of the steak and allow it to sit elevated on a cooling rack over a baking sheet in the refrigerator for 4-24 hours
  • Remove the steak from the refrigerator
  • Rinse the steak with water and pat dry
  • Wrap the steak in paper towels while you prepare your grill
  • Preheat your grill for indirect cooking
  • Although your steak has been dry brined, you may want to consider adding 1-2 tablespoons of additional steak seasoning or BBQ rub with a low salt content
  • Using a leave-in digital thermometer, roast the steak over indirect heat and slowly bring the steak toward your ideal internal temperature (shoot for 115F)
  • As you approach your desired internal temperature, sear the outside of the steak over direct heat to further develop the bark and give the meat some char
    steak searing
  • Remove from the heat and wrap tightly in plastic wrap
    grilled steak
  • Place the meat in the refrigerator to rest for a minimum of 90 minutes or as long as overnight
  • Make this Blue Cheese Horseradish sauce for your sandwich
  • Heat your Blackstone griddle to medium-high heat and toast the Kaiser buns for 4-5 minutes until golden brown and set aside
  • Remove your steak from the refrigerator
  • Using a meat slicer or slicing knife, carefully slice your steak across the grain as thinly as possible
    meat slicing on slicer
  • Place 6-8oz of steak on the Kaiser bun and top with the Blue Cheese Horseradish sauce
  • Serve immediately
    Montana Steak Sandwich

Notes

This cheesesteak recipe makes beef the center of attention. I've tested using both steaks and roasts with and without the bone and have had similar results. It's important to consider carryover cooking when making this dish.
As long as you bring the meat to your desired temperature and allow it to cool before slicing, you can get very thin slices of beef perfect for the Montana Cheesesteak Sandwich. 
For best results, find a steak that is about 24 ounces or a roast that is 3-5 pounds if possible. This also depends on how many people you plan on feeding. A 6-8oz portion of cooked, sliced meat will make one heck of a good sandwich.
cheesesteak
I've also experimented with various cooking methods for this sandwich. The meat is grilled in this recipe but it can also be roasted in the oven or cooked in an air fryer with amazing results.
Although I've not yet experimented with sous vide cooking the meat for this recipe, it would be a solid method for getting the precise doneness you desire.  
These meats can be expensive. If having your meat cooked to a specific doneness is important, it's imperative you use both an instant-read thermometer, and a leave-in-digital-probe thermometer. They really take the guesswork out of getting the meat cooked to the proper temperature.  

Nutrition

Serving: 8ozCalories: 646kcalCarbohydrates: 31gProtein: 52gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 140mgSodium: 5672mgPotassium: 686mgFiber: 1gSugar: 2gVitamin A: 53IUCalcium: 86mgIron: 6mg
Keyword Dutton Ranch, Philly Cheesesteak, steak sandwich
Tried this recipe?Let us know how it was!

Reader Interactions

Comments

  1. AvatarBill

    March 13, 2022 at 1:34 pm

    5 stars
    Can't wait to try it!

    Reply
  2. AvatarC

    March 14, 2022 at 9:50 pm

    5 stars
    Would you please send me one, medium rare like that with the bleu cheese and horseradish sauce? Please?

    Reply
    • Paul SidoriakPaul Sidoriak

      March 14, 2022 at 9:52 pm

      Sadly, this one is gone.

      However, it probably won't take too much negotiating for me to make another one soon!

      Reply
  3. AvatarJerika

    June 24, 2022 at 9:15 am

    5 stars
    Can't wait to try this Montana steak sandwich.:) Yum! I'm craving for it already.:) Thanks!

    Reply
  4. AvatarAngel

    July 27, 2022 at 12:14 pm

    4 stars
    I want that damascus cleaver

    Reply
  5. AvatarJoel T

    December 05, 2022 at 7:03 am

    5 stars
    Looks damn good!

    Reply

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Paul Sidoriak is a grillmaster who loves everything about outdoor cooking, grilling, and barbecue.

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