For most of us, grilling season begins once the weather warms up and makes cooking outdoors a pleasurable experience. This is the moment we tend to start craving something cooked over an open flame.
Grilling is a perfect way to enjoy a quick and easy weeknight dinner. This recipe for Grilled Cheesesteak Sandwiches from Charlotte Fashion Plate is sure to satisfy your entire family.
After a visit to your local farmers market to gather up fresh produce, and to your local butcher for that incredible cut of steak, it’s time to fire up the grill! This recipe will make two generous sandwiches!
INGREDIENTS
· 1 lb. thinly sliced ribeye steak
· 3 bell peppers, sliced thin (red, yellow, green)
· 1 yellow onion, sliced thin
· 2 sausage rolls
· 2 tablespoon butter or mayo
· 6 slices provolone cheese
· 2 tablespoons olive oil, divided
· 2 teaspoons coarse salt, divided
· 2 teaspoons black pepper, divided
· 1 teaspoon garlic powder
Fire up the grill. Heat one tablespoon of olive oil in a large cast iron pan or grilling pan. If you have a flat top, use that! Add in the sliced bell peppers and onions. Season with a teaspoon each of coarse salt and black pepper.
Thinly slice the ribeye. TIP: Place the steak into the freezer before you start for about 15 minutes. This will make the steak easier to slice. Coat the steak in the remaining tablespoon of olive oil. Season with the remaining salt, black pepper and garlic powder.
Once the vegetables are softened and slightly browned, move to the side of the pan and add the steak. The steak will need only a few minutes to cook.
As the steak is cooking, smear the inside of the rolls with mayo or butter. Place face down on the grill to toast.
After the steak is cooked, combine with the peppers and onions. Divide into two equal parts. Top each with provolone cheese. Allow the cheese to melt.
Using a spatula, transfer the cheesesteak onto the toasty buns. ENJOY!
