Cheesesteaks
Cheesesteaks on the Tribal Fire Grill
I consider my hometown of Williamsport, PA to be the Sub or Hoagie Capital of the US. At one time, like bars & churches, it seemed there was a Sub Shop on every corner. Of course everyone had their favorite, with each one being slightly different. Philly may be known for their Steak Sandwiches but my little hometown shops could easily go toe to toe with them.
This is our take on this classic sandwich; we hope you enjoy it!
Makes 2 Sandwiches
• 1.5 LBS of Chipped Ribeye Steak (fresh or frozen)
• 2 Medium Sweet Onions
• 2 Bell Peppers
• 1 Small Container of Portabella Mushrooms
• 4 Slices of American Cheese
• 1 TSP of your favorite AP Seasoning
• 2 Sub Rolls
For this cook we fired up the Tribal Fire Grill. Once our surface was hot we added a small amount of oil. We then began sautéing all of the vegetables. Our onions were finely diced, peppers cut into thin strips and mushrooms rough chopped. About half way through cooking our vegetables, we added the Steak to the Tribal Fire. At this point we seasoned all of the ingredients using Pit Grit AP Seasoning. Once the steak was cooked, we combined all of the ingredients and layered the cheese on top. We opened up our rolls and toasted them as well. Once the cheese began to melt we folded it into the vegetables and steak. We then divided the mixture up evenly between the rolls and served. We ate whatever wouldn’t fit with a fork!!!!!
GET YOU SOME!!!!
Tribal Fire Grill Go to http://www.grillin360.com and use discount code BIGDADDY
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