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Malcom Reed’s Cheesesteak Sandwich

August 10, 2020

Prep Time

40 mins

Grill Time

15 mins

Total Time

55 mins

Categories

Tailgating season is upon is and the days are getting shorter. When we saw that Malcom Reed had come out with a video on how make cheesesteaks we knew we had to feature on our website.

Ingredients

Servings

0.5

lbs

Boneless Ribeye

0.1667

Red Bell Pepper

0.1667

Green Bell Pepper

0.1667

Medium Size Onion

0.1667

lbs

Thin Sliced Provolone Cheese

0.833

Sub Rolls

0.0833

cups

Vegetable Oil

0.0417

cups

Killer Hogs AP Rub

Two Cheese Sauce

0.333

cups

Milk

1.333

oz

Shredded Pepper Jack

1.333

oz

Shredded Sharp Cheddar

0.0833

stick Salted Butter

0.04167

cups

Flour

0.1667

tsp

Killer Hogs Hot Sauce

0.0833

tsp

Ground Mustard

0.04167

tsp

Ground Cayenne Pepper

Salt & Pepper to taste

Directions

Step 1

Cheese Sauce Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.

Step 2

Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.

Step 3

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.

Step 4

Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Malcom's Directions

Step 5

Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.

Step 6

Thinly slice bell peppers and onions and place in a bowl for later.

Step 7

Remove ribeye from freezer and slice into thin steaks.

Step 8

Prepare charcoal grill for direct grilling and place a Grate Griddle or GrillGrates, flat-side up directly on the cooking grate.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.

Grill Like A Pro

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