Backyard Cheese steaks

I love a good cheese steak sandwich.  When I see one on a menu, there’s a pretty good chance I’ll give it a try.  I’ve also tried making them at home a few times with limited success.  Until now.  Here’s how to do it:

Equipment:

  • Grill (I prefer charcoal, but gas is fine.)
  • 10 inch cast iron skillet

Ingredients:

Filling:

  • 1 1/2 pounds of beef Ribeye steak, sliced as thinly as you can
  • 1/2 Vidalia onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon vegetable oil
  • 2 tablespoons Worcestershire sauce
  • Salt and Pepper to taste
  • Provolone Cheese slices

Bread:

  • 1 loaf of soft French bread
  • 2-3 tablespoons olive oil
  • garlic powder

Instructions:

These cheese steaks come together very quickly, so take the time to get everything in place before you get started.

Slice the french bread the long way to make it into a giant hoagie roll.  Slice it into a reasonable size for sandwiches.  Spread the olive oil all over the inside of the bread.  Sprinkle with garlic powder and set aside.

Put the vegetable oil in your skillet and place it on the grill to heat.

Peppers and onions in cast iron skilletOnce the oil starts to smoke, add the peppers and onions.  Sprinkle with salt and pepper.  Stir frequently to prevent burning.

Sauteed peppers and onionsCook until the peppers and onions are soft and have started to brown.  Remove from the pan and set aside.

Sliced ribeye steak in a cast iron skilletPut the skillet back over the fire.  Add the sliced ribeye steak along with a bit of salt and pepper.  After a minute, add the Worcestershire sauce.  Stir frequently to cook through.

Place the bread on the grill opened up and with the inside down.  Toast the bread until crispy on the inside.  It happens VERY QUICKLY so don’t walk away.

Grilled Cheese Steak SandwichPlace the ribeye steak, peppers, and onions on the now toasted bread.  Top with provolone cheese.  Place back on the grill over indirect heat just until the cheese melts.  Be careful not to burn the bread.  Eat up!

Backyard Cheese SteaksCoulda, Woulda, Shoulda’s:

  • I would have figured this recipe out a LONG TIME AGO!
  • The bread I used was a bit too crusty for my taste, but that’s fine.  Easy to fix.
  • I hand sliced the ribeye steak.  I would like to have a butcher slice it paper thin on a meat slicer and see what happens.
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About Raun Lauterbach

Optimistic realist, life enthusiast, outdoor cook, Midwest traveler, husband, father... Follow me: Twitter | Facebook | Get updates in your email
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