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philly cheesesteak on the SBGE
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Posts: 694
Ok, to follow up the post about steak & cheese from the other day here's how it went down...
Flank steak rubbed w/DP Cow Lick & BBBR
SBGE up to searing temps
Seared 2 mins each side. wrapped w/foil and rest
Dropped temps to 425, fries on. (store bought)
in a small CI skilled chop up onion, garlic, red, green, orange peppers, and mushrooms
Put the CI skillet in with fries for about 10 mins. Also switched the brick over to skillet to crispen up fries.
Cut up steak...
Put steak in CI skillet for a couple mins in egg to heat up, mixed with onions and peppers and garlic etc..
Out of the skillet and into a roll with mayo and layered with provolone cheese
Topped with american cheese..
Now the whole thing back on the egg for a couple mins to crispen up roll and melt the cheese...
looks done!
plated.
May have not been an "authentic" philly cheesesteak but i assure you it was the best damn cheesesteak i've had in a long time....Thanks for looking, enjoy!
Flank steak rubbed w/DP Cow Lick & BBBR
SBGE up to searing temps
Seared 2 mins each side. wrapped w/foil and rest
Dropped temps to 425, fries on. (store bought)
in a small CI skilled chop up onion, garlic, red, green, orange peppers, and mushrooms
Put the CI skillet in with fries for about 10 mins. Also switched the brick over to skillet to crispen up fries.
Cut up steak...
Put steak in CI skillet for a couple mins in egg to heat up, mixed with onions and peppers and garlic etc..
Out of the skillet and into a roll with mayo and layered with provolone cheese
Topped with american cheese..
Now the whole thing back on the egg for a couple mins to crispen up roll and melt the cheese...
looks done!
plated.
May have not been an "authentic" philly cheesesteak but i assure you it was the best damn cheesesteak i've had in a long time....Thanks for looking, enjoy!
Comments
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Although not authentic it still looks great. Nice use of the brick too!
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Went to the far north once and had a steak & cheese in Philly. Was not impressed with it.
But man, yours looks GOOD…..Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
All that matters is how it tastes, and that philly steak looks delicious. You've really got me wanting to make a philly cheesesteak now!
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Looks real good. I made them the other day and didn't come close to looking as good as yours. :pinch:
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That looks as good as any cheese steak I had had in Philly
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That looks mighty fine. I guess you didn't have any left over for me huh.
Dave San Jose, CA The Duke of Loney -
Good deal Jimmy. How was the flank steak? Tim
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Very nice! - Thanks for sharing all the photos.South SLO County
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Looks mighty tasty to me!"Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
Small and Large BGE in Oklahoma City. -
Looks YUMMEE 2 ME!!!
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Tim,
The flank steak had an excellent flavor. Very tender too, i was impressed. I wished i could have sliced it thinner than what i was able to, but it was still good. -
I can barely put in words how good that entire meal looks. I think I'll try to cook some this weekend!!
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Dang boyeeeee....I want one of those right now!
Great cook, and I love seeing stuff that our small can do.
Keep it up! -
WoW! H.P.
Now I know what I want for lunch.....great detailed pic's. Thanks for posting.BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997 -
how do you spell FANTASTEGG!!!!!!
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Jimmy, that came out great, flank steak is a really good idea too, & two kinds of cheese, even better -happy in the hut
West Chester Pennsylvania -
It is appreciated. Actually i'm a little
Thanks again! -
Jimmy, I now know what my next egg cooked meal will be. Thanks for the inspiration; it looks delicious. My only question is why does your egg look so clean on the inside? Is that new felt gasket a clue that maybe it's a new egg? Uglydog
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