Grilled Cheesesteak Sandwich Recipe
This cheesesteak recipe adds our own Northwest twist using tender thinly sliced grilled Sirloin, a scratch cheddar cheese sauce, mixed grilled veggies, and a soft and toasted roll. This sandwich is absolutely incredible.
Servings: 4 people
Cost: $35.00
Ingredients
- 2 pounds Beef Sirloin Picanha or Coulotte Roast
- 2 tablespoons extra virgin olive oil
- ¼ cup SPG Rub
- 4 hoagie rolls
- ¼ cup hot pickled peppers
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 cup whole milk
- ¼ cup crème fraîche
- 2 tablespoons Dijon mustard
- 1 cup cheddar cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
Sautéed Vegetables
- 2 tablespoons extra virgin olive oil
- 1 large green bell pepper, thinly diced
- ½ large sweet onion
Instructions
Grilled Sirloin
- Prepare your grill for two-zone grilling targeting 450 - 500 degrees Fahrenheit inside the cooking chamber. Score the fat cap of the Coulotte Roast with a sharp knife in a few X patterns. Coat with olive oil and Beef seasoning.
- Place the seasoned roast over direct heat, close cover, and grill for five minutes. The goal is to sear the outside for a nice flavor crust. Then flip the roast and grill direct for an additional 5 minutes (covered). The goal is to get a sear on the other side as well
- After the direct grilling, move the roast to the indirect side, close cover, and continue cooking until an instant read thermometer in the thickest portion of the steak reads 140 degrees F for medium rare.
- Rest the Coulotte Roast for 10 minutes to allow for carry overcooking occur. The internal temperature of the roast will rise another 5 degrees bringing it to 145 degrees F.
Sautéed Vegetables
- Start with cast iron or similar pan over medium heat with olive oil. Then add the mushrooms. Cook the mushrooms until they are browned (about 8 – 10 minutes). Try not to move the mushrooms too often to let the browning occur. Then remove the mushrooms from the pan and set aside.
- Next, add more oil, onions, and the bell pepper. Sauté until soft (about 8 – 10 minutes) and set aside to add to the sandwich.
Cheese Sauce
- In a saucepan over medium heat, add butter and let the butter melt. Add the flour and start to whisk. The butter and flour mix will slightly bubble as it is whisked. Do this for two minutes and then add the liquids.
- Add the whole milk and continue to stir to incorporate the roux and the milk. Be sure to whisk vigorously to avoid the roux from clumping. Bring to a slight simmer and continue whisking until the milk thickens slightly (about 4 minutes).
- Add the crème fraiche, Dijon mustard, kosher salt, and pepper and stir for 2 minutes to incorporate. It will continue to thicken.
- Turn off the heat, add the shredded cheddar cheese, and continue to stir. The cheese will melt and the sauce will start to turn a slight yellow color.
Build Sandwich
- Slice thinly with a sharp carving or chef knife against the grains. This is important to keep the beef tender. You will see the lines on the steak, cut perpendicular to them at a 45-degree angle.
- Slightly toast both sides of the bread on the grill over direct heat. Alternatively you can heat up a skillet with butter and toast the bread directly on the skillet to get slightly toasty and buttery.
- Add a layer of Beef, then the vegetables, then the creamy cheese sauce. Finally add some pickled hot peppers and it’s ready to eat.
Video
Nutrition
Calories: 858kcal | Carbohydrates: 48g | Protein: 65g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 875mg | Potassium: 1079mg | Fiber: 3g | Sugar: 11g | Vitamin A: 943IU | Vitamin C: 42mg | Calcium: 402mg | Iron: 17mg
