The Philly Cheesesteak is one of the best sandwiches on Earth. With steak, peppers, onions, mushrooms and gooey cheese, the Cheesesteak hits every flavor and hits it well. The only thing that could possibly make this sandwich any better is a grill. So, this week, we grilled it from start to finish.
THE MEAT: Traditionally (obviously), this sandwich uses steak. Sirloin steak is a good option but we opted for some great-looking strips our butcher had on hand. The beauty of this sandwich lies in the fact that the meat is the canvas that all the other flavors are painted on—so feel free to grill up some chicken breast or even go vegetarian and use portobello mushrooms as the base.
THE METHOD: Grill all of the things. Grill the meat, grill the veggies and grill the sandwich when it’s all put together. Adding the smoky grill flavors to every layer on the sandwich only makes it better.
THE MEAL: Serve with chips, pasta salad or on its own. This sandwich covers most of the food groups, except for alcohol. So serve with your favorite beer and you’ve got a well-rounded meal.
Grilled Philly Cheesesteaks
Makes 4 sandwiches
2 10-ounce steaks
¼ cup olive oil
¼ cup Worcestershire sauce
2 teaspoons salt
1 teaspoon pepper
1 onion, cut crosswise into circles
1 red pepper
1 yellow pepper
1 orange pepper
8 ounces crimini mushrooms
4 hoagie buns
8 slices Provolone cheese
Add the steaks to a freezer bag with the olive oil, the Worcestershire, salt and pepper and place in the fridge for 4 hours or overnight.
Set up your grill for indirect grilling, with the coals covering half of the grill. Grill the steaks directly over the fire, about 8 minutes for medium rare. Remove the steaks to a plate and cover with a foil tent. Set aside.
Place the onion directly over the fire and turn every two minutes until it starts to brown (or blacken) then move the onion away from the fire. Add the peppers to the fire side and let them cook on each side for a few minutes until each pepper has some charring. Then add the mushrooms directly over the fire. Place the lid on the grill and allow the vegetables to cook for about 10 minutes. The onions should be soft, charred and transparent, the pepper should be soft with charring, and the mushrooms should turn a darker color and the caps should be filled with mushroom jus.
Slice the steak and divide it among the buns. Slice all of the veggies and arrange them over the steak. Place a couple slices of Provolone cheese over everything and put the the sandwich on the grill—on the indirect cooking side. Place the lid back on the grill and let the sandwiches toast for 3-5 minutes, until the bread is warm and crisp and the cheese is melted.