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Malcom Reed's Cheesesteak
Malcom Reed's Cheesesteak

Malcom Reed’s Cheesesteak Sandwich

  

October 9, 2017

Tailgating season is upon is and the days are getting shorter. When we saw that Malcom Reed had come out with a video on how make cheesesteaks we knew we had to feature on our website. Malcom uses our Griddles to achieve cheesesteak zen! Check out his video here on YouTube

  • Prep: 40 mins
  • Cook: 15 mins
  • Yields: 6 Killer Cheesesteak Sandwiches

Ingredients

3-4 lbs boneless ribeye

1 red bell pepper

1 green bell pepper

1 medium size onion

1lb thin sliced Provolone Cheese

4-6 Sub rolls

16oz Two Cheese Sauce* recipe below

½ cup Vegetable Oil

¼ cup Killer Hogs AP Rub

Two Cheese Sauce

2 cups milk

8oz Shredded Pepper Jack

8oz Shredded Sharp Cheddar

½ stick Salted Butter

¼ cup Flour

1 teaspoon Killer Hogs Hot Sauce

½ teaspoon Ground Mustard

¼ teaspoon Ground Cayenne Pepper

Salt & Pepper to taste

Directions

Cheese Sauce

1Place a small pot over medium heat on stove. Add butter and flour and whisk for 2-3 minutes.

2Add milk, ground mustard, and cayenne pepper continue to whisk until mixture reaches a boil.

3Start adding the Pepper Jack and Cheddar a little at a time, stirring to melt. Once the cheese sauce comes together, add the Hot Sauce and season with a pinch of salt & pepper.

4Keep warm and serve over cheese steaks or store in a jar for up to a week in the refrigerator.

Malcom's Directions

1Wrap ribeye in plastic wrap and place in freezer for 1 hour to firm.

2Thinly slice bell peppers and onions and place in a bowl for later.

3Remove ribeye from freezer and slice into thin steaks.

4Prepare charcoal grill for direct grilling and place a griddle or iron skillet directly on the cooking grate.

5Add 1 TBS of vegetable oil to griddle or iron skillet, Add the peppers and onions, season with AP Rub, and cook until brown and tender about 3 minutes then remove from grill.

6Add more vegetable oil and place the thinly sliced ribeye on the griddle and season with AP Rub. Cook for 2-3 minutes, flip and re-season. When the ribeye browns, use a knife and spatula to cut the steaks into thin pieces. Remove the meat from the griddle once cooked total time about 5 minutes.

7To assemble the sandwiches add the meat and vegetables back to the cooking surface. Use a spatula and combine then divide the meat/veggies into separate piles. Layer 2 slices of Provolone over each and top with a split Sub Roll.

8Remove each sandwich from the grill and ladle Warm Cheese Sauce* over each and serve.

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