Philly cheesesteak sandwich
Recipe
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20 minutes
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45 minutes
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65 minutes
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4 persons
In the mood for comfort food? Fire up the charcoal in your Big Green Egg to make this delicious Philly cheesesteak sandwich,because you’ll be grilling the ribeye and onion on your kamado, of course, for this delicious classic. And the roll? You’ll also grill it very briefly on your Big Green Egg, as this will make the cut surface nice and crispy.The recipe is very simple and the name Philly cheesesteak sandwich gives away its origins. Philly refers to the birthplace of this street food dish: Philadelphia in the United States. The cheesesteak part refers to the combination of the steak and the creamy cheese sauce that tops this sandwich. We have also added grilled onion. You can also top the sandwich with roasted peppers and grilled mushrooms if you find them tasty. For the ribeye steak, we maintain a core temperature of 52°C for a medium-rare doneness. Do you prefer your steak rare or medium? Then check the core temperatures in this blog.
INGREDIENTS
Rolls
- 2 ribeye steaks of approx. 300 g
- 1 tbsp olive oil
- 1 onion
- 4 rolls of your choice
Cheese sauce
- 1 shallot
- ½ red Spanish chilli pepper
- 200 g cheddar
- 1 tbsp butter
- ½ tbsp flour
- 100 ml milk
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 180°C. Meanwhile, for the sauce, peel and chop the shallot. Remove the stalk and the seeds from the half a chilli pepper and finely chop the flesh. Cut the cheddar into cubes.
METHOD
- Heat the cast-iron saucepan on the grill and melt the butter in the pan. Add the shallot and fry until translucent for about 5 minutes. Stir in the flour and cook for about 5 minutes. Pour the milk into the pan and stir until you have a smooth sauce. Add the cheddar cubes little by little and stir until melted. Close the lid of the EGG after each step.
- Remove the pan with the sauce from the EGG and set aside. Remove the grid and place the Cast Iron Grid in the EGG. Preheat the grid for at least 10 minutes and meanwhile bring the temperature of the kamado to 220°C.
- Drizzle the ribeye steaks with the olive oil and rub evenly over the meat. Sprinkle with freshly ground salt and pepper to taste. Peel the onion and cut into slices about 1½ centimetres thick.
- Place the ribeye steaks on the grid and grill for about 2 minutes. Turn the ribeye steaks a quarter turn and grill for another 2 minutes. Turn the steaks over and grill for another 2 x 2 minutes until the meat has reached a core temperature of about 52°C for medium-rare; you can measure this with a core thermometer. While grilling the ribeye, place the onion slices on the grid and grill for about 1 minute per side.
- Remove the ribeye steaks and onion slices from the EGG and leave to rest for about 5 minutes. Meanwhile, heat the sauce. Halve the rolls and grill them briefly on the cut surface.
- Thinly slice the ribeye steaks and press the rings out of the onion slices. Divide the ribeye slices and onion rings over the bottom halves of the buns. Spoon a generous amount of the cheese sauce on top and cover with the top half of the rolls.
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