Smokey Cheesesteaks - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 3 Ribeye Steaks (Sliced Thin)
• 8 Slices of White American cheese
• 6 Hoagie Rolls
• Cattleman’s Tri-Tip Seasoning or Preferred Steak Seasoning
• Stick of Butter Softened
• 1 Yellow Onion Sliced
• 1 Green Pepper Sliced
• Duck Fat Spray
• Slice onions and peppers thin and place in pan. Coat with oil and place seasoned steaks on top of veggies.
• Smoke pan of steak and veggies for 30-40 minutes around 175-200 degrees. The goal is to not let the steaks get above 100 degrees.
• Place pan in the refrigerator for at least 30 mins. It can be longer.
• Once cold, thin slice your steaks into long strips.
• Fire up your grill and let all coals get lit white-hot under the griddle
• Raise your Hasty Bake firebox between bake and sear position. Your goal is 450-500 degrees as measured with a laser thermometer on the griddle
• Spray Duck Fat Spray to oil the hot griddle.
• Add the onions and green peppers to the hot griddle.
• Once the onions and peppers are beginning to caramelize, move them to the back of the griddle and add the ribeye slices to the hot griddle.
• Cook one side until brown, then turn over with the spatula. After the second side browns, use a spatula to chop and score the meat.
• Mix the onions and peppers in with the meat.
• Add the slices of cheese to the top of the pile and let the cheese melt.
• Stir in the cheese with the meat, onions, and peppers.
• Pull the smokey cheesesteak off the grill to rest.
• Split your hoagie rolls, butter them and toast them on the hot griddle.
• Add the cheesesteak to the toasted hoagie rolls.
• Serve, Eat, and Enjoy!
• Recipe type: Grill , Smoke
• By: Jennifer