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Grilling
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Sandwiches
Philly Cheesesteak Sandwich
Philly Cheesesteak Sandwich
Courtesy of Bull Outdoor Products and KCBS
Makes
4 servings
Prep Time
10 - 20 minutes
Cook Time
10 - 30 minutes
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Current rating: 0 (0 ratings)
Ingredients:
4 hoagie rolls, soft, cut 3/4 way, local bakery preferred
2.5 lbs ribeye steak, sliced as thin as possible
12 slices provolone cheese, thinly sliced, 3 slices per sandwich
4 tablespoons olive oil
2 large yellow onions, thinly sliced/julienned
1 green bell pepper, cleaned, thinly sliced/julienned
1 red bell pepper, cleaned, thinly sliced/julienned
1 yellow bell pepper, cleaned, thinly sliced, julienned
Kosher salt and freshly ground pepper, to taste
*Mayonnaise for sandwich (optional)
Directions:
Turn
Blue Rhino Razor
or stainless steel griddle to high. Make sure to have your griddle accessory kit ready and staged.
Add 2 tablespoons oil and onions and bell peppers. Sauté for 6-8 minutes, stirring occasionally until soft. Salt and pepper, to taste.
Push the mix off to the side of the griddle, making room to cook the meat.
Take the bench scraper and clean surface of griddle, removing any residual.
Add 2 tablespoons olive oil and the thinly sliced beef. Sauté the meat on one side for about one minute. Salt and pepper, to taste.
Flip the meat over and cook until the meat is no longer pink, about one more minute.
Using the spatula and bench scraper, miix the meat with the onion mix, and form 4 rows with spatula, one for each sandwich. Taste the mix, and if needed add salt and pepper.
Top each row with 3 slices of cheese per row/sandwich. Turn the heat off and close the lid for a minute to allow the cheese to melt.
To plate, using the spatula, scoop the meat and onion mix and carefully place on top of the soft hoagie roll. If you like, add some mayonnaise to your sandwich before you add the meat. Enjoy
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