The Jersey Mike's "Hot Sub" Grill Station: What to Expect

While the front line at Jersey Mike’s is famous for fresh-slicing cold cuts and finishing subs “Mike’s Way,” the back of the store houses an entirely different beast: The Grill.

Jersey Mike’s is famous for its authentic Philly Cheesesteaks. If you are hired and cross-trained to work the grill, you are stepping out of the deli world and into traditional short-order cooking. Here is what to expect on the flat top.

The Raw Beef and Cross-Contamination

Unlike some fast-food places that use pre-cooked, microwavable meat, Jersey Mike’s cooks their cheesesteaks from raw, thinly shaved USDA Choice steak.

Because you are dealing with raw beef and chicken on the grill, the safety protocols are intense.

• You must use specific spatulas for the raw meat and completely different spatulas for the cooked meat.
• You wear specialized gloves that must be constantly changed if you touch the raw steak paper to prevent cross-contaminating the cold sub station.

The “Chop and Flip” Technique

Cooking a Jersey Mike’s cheesesteak requires serious upper body stamina.

1. You drop the puck of shaved raw steak onto the hot, oiled grill.
2. You place the raw onions and peppers next to it.
3. As the meat sears, you take two heavy metal spatulas and aggressively chop the meat, tearing the thin layers apart so they cook evenly and mix with the grease from the grill.
4. You fold the grilled onions and peppers into the chopped meat, shape the pile into a rectangle the exact length of the bread, and lay the slices of white American cheese on top to melt.

The Bread Transfer

The hardest part for a rookie grill cook is the transfer. Once the cheese is melted, you place the sliced sub roll face-down directly onto the greasy, cheesy pile of meat.

You slide your long spatula entirely under the meat, place your other hand lightly on top of the bread, and perform a rapid “scoop and flip” motion to transfer the massive, heavy sandwich onto the deli paper without the meat falling out of the bun. During a lunch rush, you might have 6 cheesesteaks cooking simultaneously, forcing you to master the flip while dodging popping grease.