PhillyCheesesteakSandwich

Philly Cheesesteak Sandwich

By: Napoleon Guest Author
Prep Time
0
Cook Time
45
Yield
4
Difficulty
Easy

Philly Cheesesteak Sandwich

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Ingredients

Directions

Photos

Ingredients

800g

Skirtsteak 

150 - 200g

Provolone

1

Onion

2 tbsp

Teriyakisauce

4 slices

of sandwichtoast 

Salt

Freshly ground pepper 

Directions
  1. Trim the meat and cut the fat from the meat in small cubes. Place the cubes in a cast iron pan. Place the cast iron pan on the side burner and let the fat melt. 
  2. Cut the provolone into two 2-3 cm thick slices and set aside. Peel the onion and cut it into fine slices. Fry the onion slices in the molten fat untill they have a brown color. Deglaze with the teriyaki sauce and put aside. 
  3. Preheat the grill to a maximum of 120°C and grill the meat indirectly until it has reached a core temperature of 53°C. Place the provolone on a maple or cedar smoking plank and put it directly over the burner on the grill. The board starts to smoke and gives the meat and cheese a smoky note. At the same time the cheese begins to melt. 
  4. Take the meat off the grill and keep it warm. Heat the grill to maximum heat. Place the steak back on the grill and grill for about 20 seconds on each side until a grill pattern is formed. This gives it rusty aromas. If you have a grill with Napoleon’s Sizzle Zone, you can take the meat from the grids and immediately grill it on the Sizzle Zone. 
  5. In the meantime, toast the bread and spread some onions out on top of the bread. Cut the meat into thin slices. Add salt, pepper and place on the bread. Place the soft provolone on the meat and serve the sandwiches.
Trim the meat

Trim the meat

Cut the provolone

Cut the provolone

Fry the onion slices

Fry the onion slices

Place the provolone on a maple or cedar smoking plank

Place the provolone on a maple or cedar smoking plank

Grill the steak on the Sizzle Zone

Grill the steak on the Sizzle Zone

Toast the bread

Toast the bread

Cut the meat

Cut the meat

Napoleon Guest Author

Napoleon is proud to partner with other authors/contributors that are just as passionate about grilling as we are. The credits for each author are listed within each recipe.

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Trim the meat

Trim the meat

Cut the provolone

Cut the provolone

Fry the onion slices

Fry the onion slices

Place the provolone on a maple or cedar smoking plank

Place the provolone on a maple or cedar smoking plank

Grill the steak on the Sizzle Zone

Grill the steak on the Sizzle Zone

Toast the bread

Toast the bread

Cut the meat

Cut the meat