Philly Cheesesteak Sandwich
Philly Cheesesteak Sandwich
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Method
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800g
Skirtsteak
150 - 200g
Provolone
1
Onion
2 tbsp
Teriyakisauce
4 slices
of sandwichtoast
Salt
Freshly ground pepper
- Trim the meat and cut the fat from the meat in small cubes. Place the cubes in a cast iron pan. Place the cast iron pan on the side burner and let the fat melt.
- Cut the provolone into two 2-3 cm thick slices and set aside. Peel the onion and cut it into fine slices. Fry the onion slices in the molten fat untill they have a brown color. Deglaze with the teriyaki sauce and put aside.
- Preheat the grill to a maximum of 120°C and grill the meat indirectly until it has reached a core temperature of 53°C. Place the provolone on a maple or cedar smoking plank and put it directly over the burner on the grill. The board starts to smoke and gives the meat and cheese a smoky note. At the same time the cheese begins to melt.
- Take the meat off the grill and keep it warm. Heat the grill to maximum heat. Place the steak back on the grill and grill for about 20 seconds on each side until a grill pattern is formed. This gives it rusty aromas. If you have a grill with Napoleon’s Sizzle Zone, you can take the meat from the grids and immediately grill it on the Sizzle Zone.
- In the meantime, toast the bread and spread some onions out on top of the bread. Cut the meat into thin slices. Add salt, pepper and place on the bread. Place the soft provolone on the meat and serve the sandwiches.
Trim the meat
Cut the provolone
Fry the onion slices
Place the provolone on a maple or cedar smoking plank
Grill the steak on the Sizzle Zone
Toast the bread
Cut the meat
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Chili cheese dogs, like Sloppy Joes, have never really held much interest to me in the culinary sense of things. They just seemed messy, which generally doesn’t bug me.
When someone says backyard BBQ, your thoughts generally tend to go immediately to big juicy hamburgers fresh off the grill. Sure, you can just grab a pack of frozen patties, or get a little fancier and make your own with that ground beef that’s on the grocery store shelf.
Trim the meat
Cut the provolone
Fry the onion slices
Place the provolone on a maple or cedar smoking plank
Grill the steak on the Sizzle Zone
Toast the bread
Cut the meat