Griddle-Seared Picanha Philly Cheesesteak
Make a rich, griddle‑seared picanha Philly cheesesteak with thin‑sliced beef, melted provolone, sautéed onions, and Brazilian‑style flavor.
Griddle-Seared Picanha Philly Cheesesteak
This recipe comes to us from Al Frugoni, Argentine pitmaster, social media star, and friend of Montana Knife Company.
1
10 minutes
15 minutes
850
Brazilian-American
Lunch
Call it a “Philly Cheese Steak-anha” if you want. (I do.) This picanha Philly cheesesteak takes Brazil’s most prized cut of beef and drops it right onto a hot griddle for a loaded, cheesy steak sandwich you won’t forget.
Picanha’s thick fat cap renders down on the cooking surface and bastes every thin slice in buttery, beefy flavor. Pile sautéed onions and melted provolone onto a toasted hoagie roll, and you’ve got a picanha sandwich that bridges two of the greatest meat traditions on the planet.
Ingredients
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- 1 lb. picanha roast, sliced paper-thin with a clean, sharp knife
2 Tbsp. olive oil
- 1–2 Tbsp. your favorite all-purpose rub (I use the Bama Grill Master AbsolutelyFreakinKiller AP Rub)
1 large white onion, thinly sliced
1 1/2 cups shredded provolone cheese
1 large hoagie or hero roll, split lengthwise
Directions
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Place the picanha roast on a cutting board with the fat cap facing up. Use a heavy knife or cleaver to shave paper-thin, wide slices across the grain. Thin cuts are the key to a tender picanha cheesesteak, so keep your knife sharp and take your time.
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Heat your griddle or plancha over high heat and drizzle olive oil across the surface. Lay the picanha slices flat in a single layer and let them sizzle without moving for 60–90 seconds. Season with all-purpose rub, then flip and cook for another 60 seconds.
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Move the seared picanha to one side of the griddle and add sliced onions to an open spot. Cook the onions in the rendered beef fat until soft and lightly golden, about three to four minutes.
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Transfer the seared picanha to a cutting board and chop the meat into fine pieces with a cleaver. Return the chopped picanha to the griddle and mix the meat with the sautéed onions using two spatulas.
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Push the meat-and-onion mixture to one side. Drop the shredded provolone directly onto the hot griddle and let the cheese start to melt. Scoop the picanha and onion filling over the melting provolone and fold the mixture together until cheese coats every piece of meat.
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Place the split hoagie roll face-down over the cheesy picanha mixture and press down lightly so the bread steams and absorbs flavor. Slide a spatula under the full pile and flip the picanha Philly cheesesteak right-side up into the roll. Move the sandwich to a cutting board and slice it in half for serving.
