Grilled Bistro Cheesesteak Hoagie

Celebrate the flavors of Philadelphia with this incredible take on a cheesesteak. Put Dickey’s Chili Pork Butt Rub on a grilled filet steak, add sweet onion, pimento cheese, and butter, pile it all onto a French loaf, and it’ll taste like you’re back in the city of brotherly love.

  • Prep Time

    15 Minutes
  • Marinate Time

  • Cook Time

    30 Minutes
  • Serves

    4 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 3 ea
  • Bistro filet steaks
  • 2 ea
  • Sweet onion
  • Sliced thin (1/8")
  • 4 ea
  • French loaves
  • 1 pint
  • Prepared pimento cheese
  • 2 tbsp
  • Butter


  1. Place cast iron pan on grill and heat grill to medium high. Add Butter. Once melted add sweet onion and cook until caramelization begins. Remove from heat.
  2. Roll each steak in Dickey’s Chili Pork Butt Rub and immediately place on grill. Grill 4-5 minutes on each side for medium rare. Remove from heat and rest 5-10 minutes. Spice rub should char and get smokey from the cooking process.
  3. Place onions back on heat. Thinly slice the steaks crosswise into 1/4″ slices, add to onions. Add 1 tbsp of Dickey’s Chili Pork Butt Rub. Toss to mix.
  4. Cut french loaves lengthwise to open but not separate (leave a “hinge” connecting the two halves). Place the cut side down on grill to toast.
  5. Once toasted, spread pimento cheese on both grilled sides of bread. Add steak and onion mixture. Cut in half and serve with your favorite sides.

Recipe Categories: Beef, Grill, Lunch