Malcom Reed's Grilled Cheesesteak Sandwich | GrillGrate
Malcom Reed's Cheesesteak

Malcom Reed’s Cheesesteak Sandwich

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August 10, 2020

  • Prep: 40 mins
  • Cook: 15 mins
  • Yields: 6 Killer Cheesesteak Sandwiches
Malcom Reed's Cheesesteak

Ingredients

3-4 lbs boneless ribeye

1 red bell pepper

1 green bell pepper

1 medium size onion

1lb thin sliced Provolone Cheese

4-6 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

Directions

Cheese Sauce

1Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.

2Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.

3Start 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.

4Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Malcom's Directions

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

2Thinly slice bell peppers and onions and place in a bowl for later.

3Remove ribeye from freezer and slice into thin steaks.

4Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.

5Add 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.

6Add 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.

7To 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.

8Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.

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