Philly Cheesesteak Sandwich
The classic Philly sandwich prepared on an outdoor grill.
1 large garlic clove, cut in half
1 pound boneless beef top sirloin steak cut 3/4-inch thick
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium green pepper, cut lengthwise in half, seeded and stemmed
1 small yellow onion cut into 1/4-inch thick slices
4 (6-inch) torpedo rolls, split
8 slices Wisconsin Provolone cheese, quartered
Non-stick spray for grill
- Rub garlic over steak and season both sides with salt and pepper.
- Spray grate of outdoor grill and utensils with spray for grilling. Preheat grill to medium heat.
- Place green pepper and onion on heated grill and cook uncovered 10 to 12 minutes or until pepper is slightly blacked and onion is tender, turning once. Set onion aside.
- Place green pepper in plastic bag and let stand until skin loosens and cool enough to handle. Peel skin from pepper and cut it and the onion into thin strips.
- Grill steak uncovered 13 to 16 minutes for medium rare, turning occasionally. Remove from grill and keep warm.
- Place rolls, split-side down, on grill and toast until golden.
- Carve steak into thin slices, place on rolls and top with green peppers, onions and provolone cheese.
Makes 4 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.