Grilled Philly CheeseSteak Sandwiches
Try this Grilled Philly CheeseSteak Sandwiches recipe, or contribute your own.
Try this Grilled Philly CheeseSteak Sandwiches recipe, or contribute your own.
- Carbohydrate 132.548 g
- Cholesterol 925.3284348 mg
- Fat 322.383508177 g
- Fiber 9.7880002117157 g
- Protein 260.404071961 g
- Saturated Fat 125.5086399 g
- Serving Size 1 1 (1819g)
- Sodium 2078.9951816 mg
- Sugar 122.759999788284 g
- Trans Fat 38.237437392 g
- Calories 4547 calories
Step-by-step
- When ready to cook, start the Traeger grill set the temperature to 450° and preheat, lid closed 10-15 minutes.
- Place a cast iron skillet on the Traeger and preheat an additional 15 minutes. Once the skillet is hot, pour in the canola oil and saute the onions and peppers until the onions are translucent.
- Add the sliced rib-eye to the skillet, season with prime rib rub and cook for 4-5 minutes.
- Slice rolls in half and place on the grill, cut side down for 3-4 minutes or until toasted.
- Put a good amount of the steak mixture inside each roll and top with a slice of cheese
Regional Heritage and Technique
Traditional South Philadelphia cheesesteaks rely on thinly shaved rib-eye and griddle-fried onions, a combination developed by Italian immigrants in the early twentieth century. Utilizing a pellet grill equipped with a heavy cast iron skillet bridges outdoor cooking with urban griddle methods. Preheating the cast iron for fifteen minutes at 450 degrees Fahrenheit ensures immediate surface sear upon contact, preventing the meat from steaming in its own juices. Slicing the beef paper-thin requires freezing the cut for thirty minutes prior to slicing, yielding uniform strips that cook in under five minutes.Texture Management
Achieving the correct textural contrast depends entirely on moisture control and bread placement. Overcrowding the skillet releases excessive water from the onions and peppers, boiling the beef instead of browning it. Toasting the hoagie rolls cut-side down for three to four minutes creates a moisture barrier, protecting the crumb from soaking through while holding the rich, melted cheese and savory juices.
