The trick is to smoke the meat and not make the meat smoke
GRILLED STEAK & CHEESE
Date:July 7, 2016 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Grilled Steak & Cheese w/ Pepper & Onions
The beginnings of a great sandwich- sirloin steak, green & red peppers, onions & the ingredients for a spicy dry rub
The spicy dry rub consisted of ancho chili powder, garlic powder, cayenne pepper, coriander, cumin & salt
The dry rub was applied to the steaks which were allowed to sit out at room temperature for an hour before grilling
The peppers were sliced into 1/2” wide strips and the onions were thick sliced. They received salt, pepper & olive oil
It’s out to the grill-the steaks are rubbed, the veggies are in the grill pan, the rolls are sliced & buttered
The veggies were grilled over high heat for 18 minutes until they were starting to blacken a bit. The buns were toasted too
The steaks went on during the last 8 minutes for the veggies & were grilled to medium rare
The steaks were allowed to cool for 5 minutes before slicing on a food slicer
Some assembly required...
First the thin-sliced steaks were divided evenly across the for rolls
Then the peppers & onions went on
Last was two slices of mild provolone cheese
The sandwiches were wrapped in parchment paper & returned to the grill to finish over medium low heat
The sandwiches were served with some steakhouse style baked beans
This was a great sandwich!! The only change I might make is to go with a stronger cheese
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I had some unused small steaks and 4 leftover kaiser rolls which pointed to some sort of steak sandwich. I decided I wanted to make something different and it would be my own concoction. I used a spicy steak rub to season the steaks and kosher salt, pepper & misted olive oil on the veggies. Rather than char the peppers, let them cool and peel the skins (a process I find maddening), I decided to try grilling them in the grill pan, where they would be ready to go when done. With 8 minutes left for the peppers and onions I threw on the steaks and cooked them to medium rare. The steaks were allowed to cool and were thin sliced using a food slicer. The sandwiches were assembled and topped with some provolone cheese. The sandwiches were wrapped in parchment paper and returned to the grill for 4 minutes over medium heat to melt the cheese, crisp the rolls and heat the other ingredients. The sandwiches turned out great, the only thing I might change is too go with either a stronger provolone or a different cheese entirely.
My Own Concoction:See the pictures to see how I made this.