Cheesesteak Sandwich & Tallow Recipe
Introduction
Cheesesteak sandwiches (Note: locals tell us do NOT call it a "Philly cheesesteak") on the SnS Plancha griddle are insanely good. If you want to know how to make cheesesteak sandwiches that will blow your mind, this is the video for you! This delicious recipe is brought to you by Rus Jones from Smoky Ribs on our Slow 'N Sear® Kettle Grill.
Ingredients
- 2 one-inch thick ribeye steaks
- 1 white onion, sliced
- 1 green bell pepper, sliced
- 8 ounces of white deli American cheese
- Salt & pepper to taste
- 4 French bread loafs sliced 3/4 of the way through
Prep
If you have long French bread loaves, then cut them in half to make two rolls per loaf. Slice them long way in the center until 3/4 in to leave a hinge. Store them in a plastic bag until ready for use.
Place the ribeye steaks in the freezer for an hour to firm the meat. With a sharp knife, slice the ribeye steaks into very thin slices.
Cook
Follow the directions in the video for setting up the SnS Plancha on the Slow 'N Sear Kettle grill. Once the plancha is at the correct heat, melt the beef tallow (If you want to know how to make tallow at home, go to the bottom of this recipe) onto the surface where you are cooking, and place on the sliced bell peppers first since they take the longest to cook. Stir and toss as the peppers cook to promote even cooking.
Once they begin to get tender, move them to the cooler zone of the plancha, and melt more beef tallow and put the sliced onions on. Toss and turn these as well until they begin to caramelize and get tender.
Remove the peppers and onions and place them into individual foil packets, and place them into the cool zone of the plancha. Now put down more beef tallow, and place on all the sliced ribeye. Stir and toss until cooked through. At this point you can add in the onions and peppers to the beef. Now is the time to salt and pepper to your own taste. Seasoning the meat with salt needs to be done after it’s fully cooked so the salt doesn’t dry out the thin ribeye meat.
Now move all the meat mixture into the cooler zone, and move out just enough for one sandwich to the center and form it to fit into the bread. Place a few slices of cheese on top. Put the grill lid on to help melt the cheese. Once melted, place the open bun over the cheese and meat, and allow to steam for 30 seconds or so. Carefully take a long spatula to help you hold the meat mixture into the bread and turn over.
Once they begin to get tender, move them to the cooler zone of the plancha, and melt more beef tallow and put the sliced onions on. Toss and turn these as well until they begin to caramelize and get tender.
Remove the peppers and onions and place them into individual foil packets, and place them into the cool zone of the plancha. Now put down more beef tallow, and place on all the sliced ribeye. Stir and toss until cooked through. At this point you can add in the onions and peppers to the beef. Now is the time to salt and pepper to your own taste. Seasoning the meat with salt needs to be done after it’s fully cooked so the salt doesn’t dry out the thin ribeye meat.
Now move all the meat mixture into the cooler zone, and move out just enough for one sandwich to the center and form it to fit into the bread. Place a few slices of cheese on top. Put the grill lid on to help melt the cheese. Once melted, place the open bun over the cheese and meat, and allow to steam for 30 seconds or so. Carefully take a long spatula to help you hold the meat mixture into the bread and turn over.
Enjoy!
Beef Tallow
- 2 pounds of beef fat trimmings
- 1/4 cup of water