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Grilled Philly Cheesesteaks


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2 pounds (908g) Lepp’s rib-eye steaks (or Lepp’s flank steak – see note below)

2 medium onions, sliced into 4 thick rounds each

2 red bell peppers, sliced into big pieces

Canola, vegetable or grapeseed oil

Salt & pepper

½ cup butter

3 garlic cloves, finely minced

2 tablespoons Worcestershire sauce

6 Panini buns

12 tablespoons mayonnaise

2180g packages provolone cheese slices


Preheat your BBQ over high heat. Oil the steaks with 3-4 teaspoons of the oil and then season liberally with salt & pepper. Toss the prepared onions and peppers with 1 tablespoon of oil.

Turn the heat on your BBQ to medium or medium/high and grill the steaks until your desired doneness, approximately 4 to 6 minutes per side for medium (depending on the temperature of the steaks and the power of your BBQ). Grill the onion and pepper slices at the same time just until they are somewhat charred and cooked through. Remove the steaks, onions and peppers and set aside.

Melt the butter and garlic together and set aside.

Slice the peppers into thin strips and rough chop the onions. Toss these together with the Worcestershire and season to taste with salt & pepper. Set aside.

Slice the steaks into very thin strips and toss with the reserved garlic butter and season to taste with salt & pepper. Set aside.

Slice the buns horizontally but still keep them attached. Prepare the buns by placing the cut side down on the grill and toasting them. Spread 1 tablespoon of mayonnaise on the top and bottom toasted halves of the buns.

Top each open bun with equal amounts of the reserved steak slices, then equal amounts of the reserved onion/pepper mix and cheese slices. Place the open-faced sandwiches on a baking sheet and broil in the oven until the cheese is thoroughly melted. Serve immediately.


If using flank steak, cook it in the same manner, but be sure to slice it against the grain. This is important because flank is a substantially tougher cut of meat than rib-eyes, and cutting against the grain in thin slices will transform the flank steak melt to a “melt in your mouth” cut of meat, as long as it is not overcooked. Flank steak should be cooked no more than medium doneness.

One of the great things about the summer season is taking advantage of the beautiful weather by firing up the outdoor grill and cooking everything you can think of on it.

This grilled version of the classic Philly Cheesesteak has incredible “flame licked” flavour that would be non-existent in the traditional way of preparing it in a pan. I find the addition of mayonnaise is extremely important for not only adding richness, but also to help enhance the gooey drippy effect that a classic cheesesteak should have.

Makes 6 large sandwiches.

Recipe created by Chef Dez


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