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Cheesesteak Sandwich


Scale

Ingredients

  • 34 lbs boneless ribeye
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium size onion
  • 1lb thin sliced Provolone Cheese
  • 46 Sub rolls
  • 16oz Two Cheese Sauce* recipe below
  • ½ cup Vegetable Oil
  • ¼ cup Killer Hogs AP Rub

Two Cheese Sauce

  • 2 cups milk
  • 8oz Shredded Pepper Jack
  • 8oz Shredded Sharp Cheddar
  • ½ stick Salted Butter
  • ¼ cup Flour
  • 1 teaspoon Killer Hogs Hot Sauce
  • ½ teaspoon Ground Mustard
  • ¼ teaspoon Ground Cayenne Pepper
  • Salt & Pepper to taste
  • Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.
  • Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.
  • Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.
  • Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Instructions

  1. Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.
  2. Thinly slice bell peppers and onions and place in a bowl for later.
  3. Remove ribeye from freezer and slice into thin steaks.
  4. Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.
  5. Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.
  6. Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.
  7. To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.
  8. Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.

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