If you're like me and absolutely love to have family and friends over for backyard hangouts and love to grill during the warmer months, then you'll love this quick and easy Philly cheesesteak with a homemade creamy horseradish recipe.

This is one of those staple recipes that's super easy to prepare, only takes a few minutes to cook on the grill and is an instant crowd-pleaser. If the ribeye, onions, peppers and provolone cheese aren't mouth watering enough, then imagine how good these ingredients are piled inside of a toasted KING'S HAWAIIAN® Original Hawaiian Sweet Mini Sub Roll, slathered in a creamy horseradish sauce! I made these the other day for some friends and as soon as I served them there was absolutely no talking until each person quietly engulfed theirs in a matter of a few minutes.

This recipe is ideal for a flat top griddle (either stainless steel of cast iron). It can be cooked either outside on your grill or inside the kitchen. Whatever griddle setup you have will work, but it will taste best if you can cook outside on a grill (charcoal is preferable). Also, in order for this to be an authentic Philly Cheesesteak, you'll want to use ribeye for the meat. You can certainly cut some costs by using sirloin, but ribeye will taste the best and that's how the most legit Philly Cheesesteak shops in the Northeast make them.

Creamy Horseradish Sauce

First thing you'll want to do is prepare the creamy horseradish sauce. You'll want to prepare it at least an hour beforehand, but preferably longer if you've got time to play with.

• 1 cup sour cream
• 1/4 - 1/2 prepared horseradish
• 1 - 2 Tbsp of freshly squeezed lemon juice
• 1 tsp salt

Whisk all ingredients together, cover with plastic wrap and set in fridge until time to serve.

Philly Cheesesteaks

For the Philly Cheese Steaks, you can use a ribeye roast or ribeye steaks. Either way, the key is grilling to medium-rare to medium and getting it cut up into tiny pieces, it will melt in your mouth.

Helpful Tip: You can have your butcher cut it up or you can place the meat in the freezer for about an hour to slightly harden, then take it out and cut it up yourself. It's much easier to cut if it's slightly frozen.

• 1 1/2 - 2 lbs ribeye
• 1 C Diced onions
• 1 C Diced green peppers
• 6 slices Provolone cheese
• 1 package of KING'S HAWAIIAN® Original Hawaiian Sweet Mini Sub Roll
• Butter (for the griddle)

Once you've got the ribeye, onion and peppers all diced up, get your griddle preheated then toss on a generous chunk of butter.  

First thing, I like to do is toast the KING'S HAWAIIAN Original Hawaiian Sweet Mini Sub Rol then spread a generous amount of the creamy horseradish sauce on each side. Set them aside.

Next, get the onions and peppers on the grill as they will take a couple minutes longer than the ribeye. Once the onions and peppers start to caramelize a bit, toss on the ribeye and mix in with the onions and pepper.  

After just a minute or so (watch it closely because it will all cook very fast), place some provolone cheese on top. Using a long, rectangular spatula (if you have one), scoop up all of the meat, veggies and cheese and place on one of your toasted sub rolls.

Serve and enjoy!!!