Recipe File: "Philly Cheesesteak"

There’s a reason for the “quotation marks”. This isn’t a Philly Cheesesteak in the classic style, but an amazingly flavorful steak and cheese sandwich nonetheless. 

I went looking for a good steak sandwich recipe as it’s one of my favorite guilty pleasures. I’ve also had a hard time perfecting it, mainly because the cuts of meat I use for them tends to be tough and chewy instead of smooth and buttery. 

I had a Sirloin in the freezer that was begging to be cooked, and I was determined that this time, the meat would be tender. I stirred a half packet of Adolph’s “Marinade in Minutes” into the original marinade recipe-and the meat, and the sandwich-were perfect.

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Marinade

• 1/4 cup Dijon Mustard


• 1/2 packet Adolph’s Marinade in Minutes for Meat


• 1/2 cup balsamic vinegar


• 2 cloves garlic, chopped


• 1/4 cup olive oil


• Salt and pepper

“Philly Cheesesteak”:

• 1 (2 pound) sirloin steak


• 1 red bell pepper, halved 


• 1 red onion, cut into slices


• 4 sub buns


• 1 pound shredded mozzarella cheese

Directions

Combine the mustard, balsamic, garlic and olive oil while stirring. Season with salt and pepper to taste.

Put the steak in a resealable plastic bag. Pour in 3/4 of the marinade and seal the bag. (Reserve the remaining marinade for the bread.) Let the steak marinate at room temperature for at least 30 minutes.

Put the peppers and onions on the grill. Once the peppers and onions are charred, move them to the top rack to keep them warm.

Remove the steak from the marinade and put on the grill. After 5 minutes turn the steak over to sear the other side, about 12 minutes total cooking time for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes before slicing.

Toast the buns on the grill, brushing the remaining marinade on both sides of the buns. Arrange the steak on the bottom halves of the buns and cover with the peppers and onions. Top with the cheese and cover with the other half of the bread. Serve with potato chips or french fries.